New York Cult Recipes

Discover 130 recipes that unlock the secrets of New York's cult food establishments.

Author: Marc Grossman

Publisher: Allen & Unwin

ISBN: 1743435797

Category: Cooking

Page: 272

View: 625

Discover 130 recipes that unlock the secrets of New York's cult food establishments. Learn the secret to creating the perfect BLT, make the ultimate cheeseburger or for something a little sweeter, indulge in a cinnamon roll, smoothie or famous New York cheesecake. Brimming with delicious food and gorgeous photography of the city that never sleeps, you'll feel like a local.

Tokyo Cult Recipes

Author Maori Murota grew up in Tokyo and was inspired to write this book by her mother's cooking and memories of growing up in Tokyo, cooking at home, eating out.

Author: Maori Murota

Publisher: Allen & Unwin

ISBN: 1925268888

Category: Cooking

Page: 272

View: 711

A celebration of food, culture and place, here are 100 dishes from Tokyo, the gastronomic megacity. There are recipes for miso, sushi, soba noodles, bentos, sushi, fried rice, Japanese tapas, desserts, cakes and sweets; plus features on the key essential cooking techniques and key ingredients, making it truly Japanese food made simple. Author Maori Murota grew up in Tokyo and was inspired to write this book by her mother's cooking and memories of growing up in Tokyo, cooking at home, eating out. Her mission is to demystify Japanese food, to make it accessible and understood by anyone and everyone interested in learning about a food culture and eating well.

New York Times Cookbook

Emphasizing the timeless nature of this collection, Craig Claiborne has included new recipes using fresh herbs and food processor techniques.

Author: Craig Claiborne

Publisher: Harper Collins

ISBN: 0060160101

Category: Cooking

Page: 800

View: 871

Since it was first published in 1961, The New York Times Cook Book, a standard work for gourmet home cooks, has sold nearly three million copies in all editions and continues to sell strongly each year. All the nearly fifteen hundred recipes in the book have been reviewed, revised, and updated, and approximately 40 percent have been replaced. Emphasizing the timeless nature of this collection, Craig Claiborne has included new recipes using fresh herbs and food processor techniques. He has also added more Chinese, Indian, and foreign recipes and more recipes for pasta, rice, and grains. Additional fish recipes, new salads and bread recipes, and an exceptional chili dish enhance this edition, which contains traditional American recipes and selected recipes from twenty countries. All the recipes are clearly presented and suitable for many different occasions, ranging from a wide variety of family meals to the most formal dinner party. The author also covers sauces and salad dressings, relishes, and preserves. And there are countless old favorites and those wonderful desserts. Complete with essential cross-referencing, a table of equivalents and conversions, and an index, the revised edition of The New York Times Cook Book is a superb new cookbook to give, to own, and to use for years to come.

Hong Kong Local

Take a culinary tour, this book begins with elements of a traditional Hong Kong breakfast: congee (rice porridge) and yau cha kwai (oil fried bread sticks).

Author: Archan Chan

Publisher:

ISBN: 9781925811629

Category: Cooking

Page: 208

View: 180

The best recipes from Hong Kong, a city obsessed with food. Hong Kong is a city practically bursting at the seams with incredible food and with people who love to eat it. The city's cultural and economic promise attracts dreamers and travelers from around the world, and its known as a one-of-a-kind melting pot of Eastern and Western influence. Take a culinary tour, this book begins with elements of a traditional Hong Kong breakfast: congee (rice porridge) and yau cha kwai (oil fried bread sticks). As the day progresses, street eat recipes include Sichuan-style chāo shǒu (wontons), fresh and steaming har gow dim sum (steamed shrimp dumplings), ngau lam mein (beef brisket noodles). There's plenty of sweets, too - including "pineapple" bread, alongside a cup of HK-style milk tea. Hong Kong is an explorer's dream and a food-lover's paradise. Hong Kong Local brings you 70 recipes for the dishes that define the city, so you can capture the magic of Hong Kong at home.

The Essential New York Times Cookbook Classic Recipes for a New Century

But in the late 1970s, when New York's Le Cirque popularized spaghetti ... Itis probably the brainchild ofall three cooks, asno recipe evolvesin a vacuum.

Author: Amanda Hesser

Publisher: W. W. Norton & Company

ISBN: 0393247678

Category: Cooking

Page: 960

View: 772

A New York Times bestseller and Winner of the James Beard Award: All the best recipes from 150 years of distinguished food journalism—a volume to take its place in America's kitchens alongside Mastering the Art of French Cooking and How to Cook Everything. Amanda Hesser, co-founder and CEO of Food52 and former New York Times food columnist, brings her signature voice and expertise to this compendium of influential and delicious recipes from chefs, home cooks, and food writers. Devoted Times subscribers will find the many treasured recipes they have cooked for years—Plum Torte, David Eyre's Pancake, Pamela Sherrid's Summer Pasta—as well as favorites from the early Craig Claiborne New York Times Cookbook and a host of other classics—from 1940s Caesar salad and 1960s flourless chocolate cake to today's fava bean salad and no-knead bread. Hesser has cooked and updated every one of the 1,000-plus recipes here. Her chapter introductions showcase the history of American cooking, and her witty and fascinating headnotes share what makes each recipe special. The Essential New York Times Cookbook is for people who grew up in the kitchen with Claiborne, for curious cooks who want to serve a nineteenth-century raspberry granita to their friends, and for the new cook who needs a book that explains everything from how to roll out dough to how to slow-roast fish—a volume that will serve as a lifelong companion.

The Buffalo New York Cookbook 70 Recipes from The Nickel City

You grew up in Paramus, New Jersey. .. how'd you become a wingnut? When I grew up in the '80s was ... It was kind of a cult following. To dip or not to dip?

Author: Arthur Bovino

Publisher: The Countryman Press

ISBN: 1682683249

Category: Cooking

Page: 176

View: 266

Regional specialties from wings to weck to make at home As a culinary capital, Buffalo is an unsung American hero. Home of the iconic Buffalo wing, of course, it’s also a city of sandwiches, pizza, hot dogs, and spag parm. It’s where creativity meets simple food to produce iconic eats copied endlessly, from fish fries to beef on weck, to sponge candy and more. With this entertaining cookbook, the companion to Buffalo Everything: A Guide to Eating in “The Nickel City,” Arthur Bovino shows home cooks how to bring the best of Upstate New York into their kitchens. Whether you’re hosting a get- together to watch the game or in need of some weeknight comfort food, The Buffalo New York Cookbook has you covered. Recipes include: • Buffalo Chicken Parm • Stuffed Banana Peppers • Buffalo Wing Pierogi • The Definitive Tom & Jerry • Pit- Roasted Barbeque Buffalo Wings

New York in a Dozen Dishes

The chicken is so good, it's almost started a cult, and the owners are very ... oLd-FAshioned–stYLe Fried ChiCken 1. margie's new york in a dozen dishes 164.

Author: Robert Sietsema

Publisher: Houghton Mifflin Harcourt

ISBN: 0544453638

Category: Cooking

Page: 240

View: 972

Join New York City’s most intrepid eater—Robert Sietsema, pioneer of outer-boroughs dining—in an urban adventure like none other. Through essays on the city’s defining dishes, some familiar, others obscure, Robert paints a portrait of New York’s food landscape past and present, and shares a life spent uncovering the delicious foods of the five boroughs. Gobble up a century of New York pizza, from the coal-fired pies of a thriving Little Italy to the slice joints of a burgeoning rock ’n’ roll East Village. Discover Katz’s Delicatessen as Robert did, on a foray into the hardscrabble Lower East Side of the 1970s. Take Robert’s hand and he’ll bring you through the Mexican taquerias of Bushwick—with their papalo leaves and piled-high sandwiches—then visit the underground Senegalese dining scene hidden in plain sight in 1990s Times Square. See the evolution of New York fried chicken from Harlem’s spare, ancient style to the battered-and-brined birds of hipster Brooklyn. Hunt with Robert for Hangtown fry and a vanishing Chinese-American cuisine, and follow him as he ferrets out the city’s most elusive foods, including the Ecuadorian guinea pig.

We Eat What A Cultural Encyclopedia of Unusual Foods in the United States

This recipe is a variation on a vegetarian sandwich served on the menu at Collegetown Bagels in Ithaca, New York. ... “Inside New York's Cult of the Bialy.

Author: Jonathan Deutsch

Publisher: ABC-CLIO

ISBN: 1440841128

Category: Cooking

Page: 339

View: 788

This entertaining and informative encyclopedia examines American regional foods, using cuisine as an engaging lens through which readers can deepen their study of American geography in addition to their understanding of America's collective cultures. • Includes dozens of recipes that students and readers can test for themselves • Highlights and thus preserves the cultural integrity of endangered regional foods • Supports learning through engagingly written entries accessible to readers of all ages • Allows readers to think critically about foods and their origins • Highlights "fun facts" about the entries, including terminology and laws, in sidebars

The Desserts of New York

In this hybrid recipe-book-meets-travel-journal, Yasmin's mission takes her through the city's vibrant neighborhoods, where a plethora of colorful characters and quintessential New York moments add life to her experience.

Author: Yasmin Newman

Publisher: Hardie Grant

ISBN: 9781743792124

Category: Cooking

Page: 240

View: 637

The Desserts of New York is the realization of Yasmin Newman's dream to eat her way around New York. In this hybrid recipe-book-meets-travel-journal, Yasmin's mission takes her through the city's vibrant neighborhoods, where a plethora of colorful characters and quintessential New York moments add life to her experience. The 50 recipes that accompany tales of Yasmin's adventure are takes on the city's best desserts – from the number one-voted old-school Jewish chocolate babka to Dominque Ansel's cult favorite, the cronut. Chapters cover Doughnuts, Cookies and Bars; Pastries, Buns and Bites; Cakes, Pies and Puddings; and Created and Plated, and within each chapter readers are offered a guide to the top places to find these types of desserts, along with a brief description of the venue. Think Eat Pray Love meets edgy New York, and prepare yourself for one deliciously cool ride.

Heaven s Gate

New York: Prentice Hall, 2000. Smmody. “T.E.L.A.H. – the Evolutionary Level above Human.” In How and When “Heaven's Gate” ... “39 in Cult Left Recipes of ...

Author: Benjamin E. Zeller

Publisher: NYU Press

ISBN: 1479881066

Category: Body, Mind & Spirit

Page: 304

View: 502

In March 1997, thirty-nine people in Rancho Santa Fe, California, ritually terminated their lives. To outsiders, it was a mass suicide. To insiders, it was a graduation. This act was the culmination of over two decades of spiritual and social development for the members of Heaven’s Gate, a religious group focused on transcending humanity and the Earth, and seeking salvation in the literal heavens on board a UFO. In this fascinating overview, Benjamin Zeller not only explores the question of why the members of Heaven’s Gate committed ritual suicides, but interrogates the origin and evolution of the religion, its appeal, and its practices. By tracking the development of the history, social structure, and worldview of Heaven’s Gate, Zeller draws out the ways in which the movement was both a reflection and a microcosm of larger American culture.The group emerged out of engagement with Evangelical Christianity, the New Age movement, science fiction and UFOs, and conspiracy theories, and it evolved in response to the religious quests of baby boomers, new religions of the counterculture, and the narcissistic pessimism of the 1990s. Thus, Heaven’s Gate not only reflects the context of its environment, but also reveals how those forces interacted in the form of a single religious body. In the only book-length study of Heaven’s Gate, Zeller traces the roots of the movement, examines its beliefs and practices, and tells the captivating story of the people of Heaven’s Gate.

New York Magazine

... I left New York last Sunday for congressional hearings on cult practices. ... recipes submitted by distinguished chefs from as far away as California.

Author:

Publisher:

ISBN:

Category:

Page: 94

View: 687

New York magazine was born in 1968 after a run as an insert of the New York Herald Tribune and quickly made a place for itself as the trusted resource for readers across the country. With award-winning writing and photography covering everything from politics and food to theater and fashion, the magazine's consistent mission has been to reflect back to its audience the energy and excitement of the city itself, while celebrating New York as both a place and an idea.

The Vegan Guide to New York City 2007

PYTHAGOREAN PUBLISHERS P.O. Box 8174 , JAF Station , New York , NY 10116 Tel. ... ESSAYS CONVERSATIONS RECIPES FOR Rynn Berry Food for the Gods ...

Author: Rynn Berry

Publisher: Ethical Living

ISBN: 9780978813208

Category: Travel

Page: 92

View: 733

The Vegan Guide to New York City--2007 is a comprehensive guide book to the restaurants and shopping resources of New York City. Now in its thirteenth edition, The Vegan Guide has been praised by the New York Times for being a portable conscience, and by the New York Daily News for being a very complete guide. Authored by Rynn Berry, the historical advisor to the North American Vegetarian Society, it is written with panache, wit, and style. This item is Returnable

Splitting Up

New York: Ballantine Books, 1992. Cameron, J. Good For What Ails ... Dinsdale, M. Skin Deep/Natural Recipes for Healthy Skin and Hair. Buffalo, N.Y.: Camden ...

Author: Larry Frolick

Publisher: Dundurn

ISBN: 1459726707

Category: Family & Relationships

Page: 264

View: 362

A guide to the new social landscape and a serious search for personal meaning in an age of rapidly shifting cultural values.

The Recipe Reader

1850), Recipe Book, Hagley Museum and Library, Wilmington, DE. Dunbar, Paul Laurence (1896), Howdy Honey Howdy, New York: Dodd and Mead.

Author: Janet Floyd

Publisher: Routledge

ISBN: 1351883186

Category: Literary Criticism

Page: 256

View: 288

Over the last decade there has been an intense and widespread interest in the writing and publishing of cookery books; yet there remains surprisingly little contextualized analysis of the recipe as a generic form. This essay collection asserts that the recipe in all its cultural and textual contexts - from the quintessential embodiment of lifestyle choices to the reflection of artistic aspiration - is a complex, distinct and important form of cultural expression. In this volume, contributors address questions raised by the recipe, its context, its cultural moment and mode of expression. Examples are drawn from such diverse areas as: nineteenth and twentieth-century private publications, official government documents, campaigning literature, magazines, and fictions as well as cookery writers themselves, cookbooks and TV cookery. In subjecting the recipe to close critical analysis, The Recipe Reader serves to move the study of this cultural form forward. It will interest scholars of literature, popular culture, social history and women's studies as well as food historians and professional food writers. Written in an accessible style, this collection of essays expands the range of writers under consideration, and brings new perspectives, contexts and arguments into the existing field of debate about cookery writing.

The Story behind the Dish Classic American Foods

(New York: Negro Universities P, 1968): II: 205; James Grant Wilson and ... Gumbo Cult,‰ American Food Writing: An Anthology with Classic Recipes, ed.

Author: Mark McWilliams

Publisher: ABC-CLIO

ISBN: 0313385106

Category: Social Science

Page: 254

View: 602

Profiling 48 classic American foods ranging from junk and fast food to main dishes to desserts, this book reveals what made these dishes iconic in American pop culture. • 48 entries on the development, popularization, and adaptation of each dish • Numerous recipes • Historical photographs of American foods • Recommended reading lists for each chapter

The Connecticut Farm Table Cookbook 150 Homegrown Recipes from the Nutmeg State The Farm Table Cookbook

... loyalists way before Wave Hill Breads became a cult classic in Connecticut and New York, ... This recipe comes from Kay Carroll, of Brookside Farm II, ...

Author: Tracey Medeiros

Publisher: The Countryman Press

ISBN: 1581576412

Category: Cooking

Page: 256

View: 873

From Connecticut’s seafood shacks to its 4-star farmhouse restaurants—locavore recipes and more The Connecticut Farm Table Cookbook brings home cooks a stellar collection of 150 delicious recipes from the Nutmeg State’s celebrated chefs and the dedicated farmers, fishers, ranchers, foragers, and cheese makers they partner with to create dynamic New American and New England fare. This is the best of regional and farm-to-table cuisine from food producers and purveyors whose commitment to sustainability and quality is evident in everything they do. As consumers have demanded more locally grown foods, more organics, and foods with fewer additives, the locavore movement has taken hold across the U.S. Every state and region has their own unique products and their own version of healthful, wholesome, innovative cuisine. The Connecticut Farm Table Cookbook showcases delectable specialties that the state’s growers and chefs are creating using local microgreens, heirloom lettuces, sunchokes, ramps, quail eggs, Burrata, bison, chevre, heritage-breed pork, oysters, and more. Recipes are presented clearly and are easy to follow; they utilize ingredients that are readily available no matter where you shop. Along with mouthwatering recipes and beautiful photography you’ll be treated to fascinating profiles of food producers, chefs, and restaurants. This celebration of Connecticut’s healthy, sustainable food scene is a collection to savor and return to again and again.

Secret Ingredients

New York: Simon & Schuster, 1995. ––––––. ... The Cult of Thinness and the Commercialization of Identity. New York: Oxford University Press, 1996.

Author: S. Inness

Publisher: Springer

ISBN: 1403981051

Category: Social Science

Page: 246

View: 231

A series of fascinating chapters analyze cookery books through the ages. From the convenience-food cookbooks of the 1950s, to the 1980s rise in 'white trash' cookbooks, and the surprise success of the Two Fat Ladies books from the 1990s, leading author Sherrie Inness discusses how women have used such books over the years to protest social norms.


Entertaining from Ancient Rome to the Super Bowl An Encyclopedia 2 volumes

... 1896) Chafing Dish Recipes by Gesine Lemcke (New York: Appleton, ... chafing dish but none more than The Cult of the Chafing Dish by Frank Schloesser, ...

Author: Melitta Weiss Adamson

Publisher: ABC-CLIO

ISBN: 0313086893

Category: History

Page: 628

View: 870

From the earliest times, humans have enjoyed dining and entertainment with family and friends, from sharing a simple meal to an extravagant feast for a special celebration. In this two-volume set, entries tell the history of wedding and religious customs, holidays such as Thanksgiving and Christmas, and modern day get togethers such as block parties and Superbowl parties. Providing a worldwide perspective on celebration, entries on topics such as Dim Sum, La Quinceanera Parties, Deepavali, and Juneteenth cover many cultures. In addition, entries on Ancient Rome, Medieval entertaining, and others give an inside view as to what entertaining was like during those times, should readers want to recreate these themes for school projects or club banquets. Whether a student of history or world language class, or an adult planning a theme party, there is something in Entertaining from Ancient Rome to the Super Bowl for everyone.

The Cult of Youth

New York: Freeman, 1986 'The Pharmacological Value of Cod-Liver Oil', ... London: London Publicity Co., c.1910 Riposo Recipes, Two Completely Meatless Meals ...

Author: James F. Stark

Publisher: Cambridge University Press

ISBN: 1108484158

Category: Family & Relationships

Page: 264

View: 917

The first account of anti-ageing and rejuvenation in modern Britain, exploring hormones, diet, electrotherapy, exercise and skin care.