Search results for ""author danny meyer""

Winner of the James Beard Award for the Best Restaurant in America, the acclaimed Union Square Cafe serves some of the most imaginative, interesting, and tasty food in America. With this inspired cookbook, its devoted fans can savor the restaurant's marvelous dishes at home. "The Union Square Cafe Cookbook" contains 160 of the restaurant's classic dishes, from appetizers, soups, and sandwiches to main courses, vegetables, and desserts. Hot Garlic Potato Chips, Porcini Gnocchi with Prosciutto and Parmigiano Cream, Grilled Marinated Fillet Mignon of Tuna, Herb-Roasted Chicken, Eggplant Mashed Potatoes, and Baked Banana Tart with Caramel and Macadamia Nuts are some of the all-time favorites home cooks will find in its pages. Easily mastered by home cooks, the recipes use widely available ingredients, employ familiar techniques, and can be prepared in a reasonable amount of time. Amateurs and pros alike will find the dishes here as accessible as they are irresistible. Michael Romano's tips for success will instill confidence in home cooks, and Danny Meyer's wine suggestions, inspired by the restaurant's remarkable cellar, offer the perfect accompaniment to almost every recipe. Capturing the restaurant's vitality and warm design, and its dedication to excellence, "The Union Square Cafe Cookbook" will enrich and enliven every cook's repertoire and bring the essence of this remarkable restaurant to any home.

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A beautifully written tribute to the people who teach us to cook and guide our hands in the kitchen, by a founding editor of Saveur.“[The book features] many of the culinary names [Kalins] worked with . . . like Colman Andrews, Marcella Hazan, Michael Anthony and Anita Lo. Through her eyes and lively prose, they provide [a] compelling common-sense approach to food that will easily resonate with experienced cooks and should bolster the confidence of novices.” — New York TimesThe cooking lessons that stick with us are rarely the ones we read in books or learn through blog posts or YouTube videos (depending on your generation); they’re the ones we pick up as we spend time with good cooks in the kitchen. Dorothy Kalins, founding editor of Savuer magazine, calls the people who pass on their cooking wisdom her Kitchen Whisperers. Consciously or not, they help make us the cooks we are—and help show the way to the kind of cooks we have the potential to become.Dorothy’s prolific career in food media means many of her Kitchen Whisperers are some of the best chefs around (though the lessons she’s learned from fellow home cooks are just as important). For Dorothy, a lifetime of exposure to incredible cooks and chefs means that she can’t enter her kitchen without hearing the voices of mentors and friends with whom she cooked over the years as they reveal their favorite techniques. Marcella Hazan warns her against valuing look over flavor. Christopher Hirsheimer advises that sometimes water is the best liquid to add to a dish rather than stock or wine. Her onetime Southern mother-in-law wisely knows that not everyone who asks for a biscuit is food hungry. Woven through the text are dozens of narrative recipes, from her mother’s meat loaf to David Tanis’s Swiss Chard Gratin.The Kitchen Whisperers will prompt older readers to identify and cherish the food mentors in their own lives, just as it will inspire younger readers to seek them out. Stories and recipes from Dorothy’s notable connections will inspire the creative food journeys of all.

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Far more than simply a discussion of food, chefs and recipes, in Ten Restaurants That Changed America Paul Freedman creates a social history, examining how restaurants came to reflect class, gender, assimilation, mass consumption and culture in America. Ranging from the 1830s and the New York Steak House Delmonico’s—which Freedman identifies as the first real American restaurant—to the current flowering of avant-garde cuisine, each chapter looks at fashions for different types of food from turtle soup to Caesar Salad. Ten Restaurants That Changed America is a must read for serious foodies.

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This unique combination of cookbook, memoir, and travelogue features 100 recipes, photographs, and behind-the-scenes stories from legendary pitmaster Mike Mills.In Peace, Love, & Barbecue, Mike Mills, the unrivalled king of barbecue, shares his passion for America's favorite cuisine—its intense smoky flavors, its lore and traditions, and its wild cast of characters. Through conversational anecdotes and black-and-white photographs, readers meet a diverse circle of colleagues and friends and join Mills in a behind-the-scenes tour of the barbecue contest circuit, with stops at some of the best “shrines, shacks, joints, and right-respectable restaurants.”Also included are prizewinning recipes that have earned Mills his fame and fortune as a barbecue maestro. These 100 recipes will enable anyone with a grill to achieve champion barbecue flavor right in their own backyard. The selection features Mills own secret concoctions and treasured family recipes as well as choice contributions from his pitmaster friends, and it covers all manner of barbecued meat and fish, sauces and dry rubs, as well as the sides, soups, and down-home sweets that complete any great barbecue feast.With its folksy, fun tone and its unique insider’s take on a hugely popular—and deeply American—subject, Peace, Love, & BBQ is perfect for barbecue lovers, food mavens, and cooks of all stripes.

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