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Cooking for Mr Latte by Amanda Hesser

Title Cooking for Mr Latte
Author Amanda Hesser
Publisher W. W. Norton
Release 2004
Category Cooking
Total Pages 336
ISBN 9780393325591
Language English, Spanish, and French
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Book Summary:

A food writer for the New York Times uses food to trace her relationship with "Mr. Latte," from first date through his first attempts to cook for her. Reprint. 35,000 first printing.

Dish by Marion Kane

Title Dish
Author Marion Kane
Publisher Marion Kane food sleuth®
Release 2005
Category Cooking
Total Pages 304
ISBN 9781552856468
Language English, Spanish, and French
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Book Summary:

A compilation of food writer Marion Kane's memories, newspaper columns, and 80 recipes. Kane has been a food editor and writer at major newspapers for almost twenty years.

Title The Essential New York Times Cookbook The Recipes of Record 10th Anniversary Edition
Author Amanda Hesser
Publisher W. W. Norton & Company
Release 2021-11-02
Category Cooking
Total Pages 992
ISBN 132400228X
Language English, Spanish, and French
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Book Summary:

The James Beard Award–winning and New York Times best-selling compendium of the paper’s best recipes, revised and updated. Ten years after the phenomenal success of her once-in-a-generation cookbook, former New York Times food editor Amanda Hesser returns with an updated edition for a new wave of home cooks. She has added 120 new but instantly iconic dishes to her mother lode of more than a thousand recipes, including Samin Nosrat’s Sabzi Polo (Herbed Rice with Tahdig), Todd Richards’s Fried Catfish with Hot Sauce, and J. Kenji López-Alt’s Cheesy Hasselback Potato Gratin. Devoted Times subscribers as well as newcomers to the paper’s culinary trove will also find scores of timeless gems such as Purple Plum Torte, David Eyre’s Pancake, Pamela Sherrid’s Summer Pasta, and classics ranging from 1940s Caesar Salad to modern No-Knead Bread. Hesser has tested and adapted each of the recipes, and she highlights her go-to favorites with wit and warmth. As Saveur declared, this is a “tremendously appealing collection of recipes that tells the story of American cooking.”

You are what You Eat by Annette M. Magid

Title You are what You Eat
Author Annette M. Magid
Publisher Cambridge Scholars Pub
Release 2008
Category Literary Criticism
Total Pages 464
ISBN
Language English, Spanish, and French
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Book Summary:

A collection of essays immersed in the culture of food, expanded across genres, disciplines, and time. It addresses a range of interests appealing to diverse audiences, expanding from college students to food enthusiasts and scholars.

Come Cook with Me by Betty Ruth Speir

Title Come Cook with Me
Author Betty Ruth Speir
Publisher Hillcrest Publishing Group
Release 2009
Category Cooking
Total Pages 407
ISBN 1935097741
Language English, Spanish, and French
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Book Summary:

What would you get if you added equal parts of Walt Whitman to Paula Deen, mixed briskly for 5 minutes, and then served fresh to your guests? Give up yet? The answer is Come Cook With Me, a witty compilation of poetry and homecooked recipes by Betty Ruth Speir.In this one-of-a-kind cookbook, Betty Ruth will share some of her favorite things to make for her friends and family, sprinkling in a very generous helping of whimsical poetry to help enlighten and entertain along the way. Learn how to make mouthwatering and delectable Southern fare such as: • Braunsweiger Peppercorn Pate • Sally West's Croustades • Chilled Avocado Soup with Caviar • Frittata Alla Veneta • Betty Ruth's Brunch Torte • Issy King's Shrimp • Sophia Clikas' Oyster Pie • Tony's Creole Custard Flan • Elmira's Lane Cake And much, much more!

Title The Oxford Encyclopedia of Food and Drink in America
Author Andrew Smith
Publisher
Release 2013-01-31
Category Business & Economics
Total Pages 2182
ISBN 0199734968
Language English, Spanish, and French
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Book Summary:

The second edition of the Oxford Encyclopedia of Food and Drink in America, originally published in September 2004, covers the significant events, inventions, and social movements that have shaped the way Americans view, prepare, and consume food and drink. Entries range across historical periods and the trends that characterize them. The thoroughly updated new edition captures the shifting American perspective on food and is the most authoritative and the most current reference work on American cuisine.

Title Savoring Gotham
Author
Publisher Oxford University Press
Release 2015-11-11
Category Travel
Total Pages 760
ISBN 0190263636
Language English, Spanish, and French
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Book Summary:

When it comes to food, there has never been another city quite like New York. The Big Apple--a telling nickname--is the city of 50,000 eateries, of fish wriggling in Chinatown baskets, huge pastrami sandwiches on rye, fizzy egg creams, and frosted black and whites. It is home to possibly the densest concentration of ethnic and regional food establishments in the world, from German and Jewish delis to Greek diners, Brazilian steakhouses, Puerto Rican and Dominican bodegas, halal food carts, Irish pubs, Little Italy, and two Koreatowns (Flushing and Manhattan). This is the city where, if you choose to have Thai for dinner, you might also choose exactly which region of Thailand you wish to dine in. Savoring Gotham weaves the full tapestry of the city's rich gastronomy in nearly 570 accessible, informative A-to-Z entries. Written by nearly 180 of the most notable food experts-most of them New Yorkers--Savoring Gotham addresses the food, people, places, and institutions that have made New York cuisine so wildly diverse and immensely appealing. Reach only a little ways back into the city's ever-changing culinary kaleidoscope and discover automats, the precursor to fast food restaurants, where diners in a hurry dropped nickels into slots to unlock their premade meal of choice. Or travel to the nineteenth century, when oysters cost a few cents and were pulled by the bucketful from the Hudson River. Back then the city was one of the major centers of sugar refining, and of brewing, too--48 breweries once existed in Brooklyn alone, accounting for roughly 10% of all the beer brewed in the United States. Travel further back still and learn of the Native Americans who arrived in the area 5,000 years before New York was New York, and who planted the maize, squash, and beans that European and other settlers to the New World embraced centuries later. Savoring Gotham covers New York's culinary history, but also some of the most recognizable restaurants, eateries, and culinary personalities today. And it delves into more esoteric culinary realities, such as urban farming, beekeeping, the Three Martini Lunch and the Power Lunch, and novels, movies, and paintings that memorably depict Gotham's foodscapes. From hot dog stands to haute cuisine, each borough is represented. A foreword by Brooklyn Brewery Brewmaster Garrett Oliver and an extensive bibliography round out this sweeping new collection.

Title Food Lit A Reader s Guide to Epicurean Nonfiction
Author Melissa Brackney Stoeger
Publisher ABC-CLIO
Release 2013-01-08
Category Language Arts & Disciplines
Total Pages 350
ISBN 1610693760
Language English, Spanish, and French
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Book Summary:

An essential tool for assisting leisure readers interested in topics surrounding food, this unique book contains annotations and read-alikes for hundreds of nonfiction titles about the joys of comestibles and cooking.

A Meatloaf in Every Oven by Frank Bruni

Title A Meatloaf in Every Oven
Author Frank Bruni
Publisher Hachette UK
Release 2017-02-07
Category Cooking
Total Pages 272
ISBN 1455563064
Language English, Spanish, and French
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Book Summary:

The definitive guide to an American classic though the lens of New York Times journalists Frank Bruni and Jennifer Steinhauer's culinary friendship. Frank Bruni and Jennifer Steinhauer share a passion for meatloaf and have been exchanging recipes via phone, email, text and instant message for decades. A Meatloaf in Every Oven is their homage to a distinct tradition, with 50 killer recipes, from the best classic takes to riffs by world-famous chefs like Bobby Flay and Mario Batali; from Italian polpettone to Middle Eastern kibbe to curried bobotie; from the authors' own favorites to those of prominent politicians. Bruni and Steinhauer address all the controversies (Ketchup, or no? Saute the veggies?) surrounding a dish that has legions of enthusiastic disciples and help you to troubleshoot so you never have to suffer a dry loaf again. This love letter to meatloaf incorporates history, personal anecdotes and even meatloaf sandwiches, all the while making you feel like you're cooking with two trusted and knowledgeable friends.

Will Write for Food by Dianne Jacob

Title Will Write for Food
Author Dianne Jacob
Publisher Hachette UK
Release 2015-07-14
Category Cooking
Total Pages 352
ISBN 0738218065
Language English, Spanish, and French
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Book Summary:

The go-to soup-to-nuts guide on how to really make money from food writing, both in print and online With recipe-driven blogs, cookbooks, reviews, and endless foodie websites, food writing is ever in demand. In this award-winning guide, noted journalist and writing instructor Dianne Jacob offers tips and strategies for getting published and other ways to turn your passion into cash, whether it's in print or online. With insider secrets and helpful advice from award-winning writers, agents, and editors, Will Write for Food is still the essential guide to go from starving artist to well-fed writer.

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