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Explore the literary world of this author
In this meditation on the culinary life that blends elements of memoir and cookbook, Paul Liebrandt shares the story of his own struggle to become a c...
The Lives and Labor Behind One Plate of Food
“A thorough, lively work of on-the-ground reportage. ... Friedman shares a remarkable story." —Wall Street Journal Acclaimed “chef writer” And...
Landscapes of Denial and the Making of U.S. Empire in the Suburbs of Northern Virginia
The capital of the U.S. Empire after World War II was not a city. It was an American suburb. In this innovative and timely history, Andrew Friedman ch...
America's Quest for Culinary Glory at the Legendary Bocuse d'Or Competition
Sizzling sauté pans. Screaming spectators. Television cameras. A ticking clock. Fasten your seatbelt for the Bocuse d’Or, the world’s most challe...
Alright, well the best way to satisfy the curiosity of the inquisitive, seeking in a nutshell, as to what could this book be about, please let the fol...
A Restaurateur's Story of Passion, Pain, and Pasta
Everyone has an opinion about Pino Luongo. To Tony Bourdain, he was the notorious Pino Noir, the shadowy kingpin of a restaurant empire. To Manhattani...
Office-Inspired Solutions to Reduce the Chaos in Your Home (and Save Your Sanity
Does your work life "balance" feel anything but? Most people will probably tell you that you need to be more strict about separating your office and h...
Extraordinary Food from an Ordinary Kitchen
Serve sophisticated, satisfying food--regardless of kitchen's size or scope--with recipes and advice from award-winning chefs Joseph Ogrodnek and Walk...
How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession
An all-access history of the evolution of the American restaurant chef Chefs, Drugs and Rock & Roll transports readers back in time to witness the rem...
Theory and Practice
'Stakeholders' includes a discussion of the concept of 'the stakeholder' in fields such as management, corporate governance, accounting and finance, s...
250 Amazing Dishes for People with Diabetes and Their Families and Friends
Introduces 250 recipes for dishes specifically created to keep the carbohydrate, sodium, and fat content as low as possible to promote healthy glucose...
Lifelong Learning of Millions
Continuing Professional Development (CPD) is the means by which the professions across the world ensure that their knowledge and skills remain up to d...
How I Lost Everything and Won Back My Life
“Blake serves up the rare sports memoir that actually has a heart. He cries, he mourns, he grows, he triumphs—and we cheer him on the entire way.�...
Market Menus and Family Favorites from a Three-star Chef
Bill Telepan is passionate about ingredients. He wants to know where his food comes from and how it's cared for before it finds its way into his pots ...
125 Home Recipes from the Chef-Owner of New York City's Ouest and 'Cesca
Considered Manhattan’s grandmaster of comfort food, celebrated chef Tom Valenti and his coauthor Andrew Friedman dish up the flavor his fans have co...
Fresh Tastes and a World of Flavors from Michy's Miami Kitchen
From "Gourmet" to "Esquire" to the "Wall Street Journal," Bernstein has drawn widespread acclaim for her passionate reinterpretations of the Latin dis...
Landscapes of Denial and the Making of U
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Class Struggle at Work and Monopoly Capitalism
Its Not Just Meat and Potatoes Anymore
By applying the principles of New American cuisine--with a slew of influences and creativity, and fresh-from-the-farm flavor--Walzog reinvented the st...
"When it comes to cooking, there are twelve seasons," says Alfred Portale, the world-renowned chef of the Gotham Bar and Grill restaurant. To him, eac...
Home Cooking from the Gotham Bar and Grill's Acclaimed Chef
When you imagine the quintessential New York City restaurant, one name comes to mind: Alfred Portale's Gotham Bar and Grill. The same is true when you...
The Story of One Restaurant Meal, from Farm to Kitchen to Table
"A thorough, lively work of on-the-ground reportage. ... Friedman shares a remarkable story." --Wall Street Journal Acclaimed "chef writer" Andrew Fri...
Fresh Ideas for American Seafood
"I don't cook or fish. This wonderful cookbook makes me regret both those decisions." - Alan Richman "With the publication of Go Fish, we can all lear...
The Story and Recipes of a Restaurant Classic
Chef Waltuck calls Chanterelle "a fantasy of a restaurant, dreamed up by a little, food-loving kid, that somehow, magically, came true." For more than...
125 Recipes from New York City's Favorite Neighborhood Restaurant
A collection of recipes furnishes a new approach to the Italian-American classics, with dishes, ranging from Tuscan pork loin with greens and pecorino...
A New York Chef Shares His Robust Recipes and Secret Techniques
Presents instructions and recipes, for both novice and expert cook, for creating flavorful meals at home....
"Say Not What If" is a nearly 10,000 word story written as a long rhyming poem. It is about a man on death row, and has as its theme the concept that ...
224 Select Schoools to Consider
Best Northeastern Colleges, 2006 is the perfect guide for prospective college students who want an inside look at what life is like at a school before...