INSTANT NATIONAL BESTSELLER * A thrilling novel of the senses and a coming-of-age tale, following a small-town girl into the electrifying world of New York City and the education of a lifetime at one of the most exclusive restaurants in Manhattan. Perfect for readers of Kitchen Confidential and Blood, Bones and Butter. Twenty-two, and knowing no one, Tess leaves home to begin her adult life in New York City. Thus begins a year that is both enchanting and punishing, in a low-level job at “the best restaurant in New York City.” Grueling hours and a steep culinary learning curve awaken... [Read More]
The Best Restaurants, Markets & Local Culinary Offerings The ultimate guides to the food scene in their respective states or regions, these books provide the inside scoop on the best places to find, enjoy, and celebrate local culinary offerings. Engagingly written by local authorities, they are a one-stop for residents and visitors alike to find producers and purveyors of tasty local specialties, as well as a rich array of other, indispensable food-related information including: • Favorite restaurants and landmark eateries• Farmers markets and farm stands• Specialty food shops, markets... [Read More]
Virgil Flowers investigates a miracle--and a murder--in the wickedly entertaining new thriller from the master of "pure reading pleasure" (Booklist)Pinion, Minnesota: a metropolis of all of seven hundred souls, for which the word "moribund" might have been invented. Nothing ever happened there and nothing ever would--until the mayor of sorts (campaign slogan: "I'll Do What I Can") and a buddy come up with a scheme to put Pinion on the map. They'd heard of a place where a floating image of the Virgin Mary had turned the whole town into a shrine, attracting thousands of pilgrims. And all those p... [Read More]
A New York Times BestsellerWinner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award"The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book ReviewEver wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolpro... [Read More]
Southern comfort food and multicultural recipes from the New York Times best-selling superstar chef Marcus Samuelsson’s iconic Harlem restaurant. When the James Beard Award-winning chef Marcus Samuelsson opened Red Rooster on Malcolm X Boulevard in Harlem, he envisioned more than a restaurant. It would be the heart of his neighborhood and a meet-and-greet for both the downtown and the uptown sets, serving Southern black and cross-cultural food. It would reflect Harlem's history. Ever since the 1930s, Harlem has been a magnet for more than a million African Americans, a melting pot for Spanis... [Read More]
The compulsively readable memoir of a woman at war—with herself, with her body, and with food—while working her way through the underbelly of New York City’s glamorous culinary scene.Hannah Howard is a Columbia University freshman when she lands a hostess job at Picholine, a Michelin-starred restaurant in Manhattan. Eighteen years old and eager to learn, she’s invigorated by the manic energy and knife-sharp focus of the crew. By day Hannah explores the Columbia arts scene, struggling to find her place. By night she’s intoxicated by boxes of heady truffles and intrigued by the food in... [Read More]
The team behind Brooklyn’s popular dessert and cocktail bar brings you Butter & Scotch—a “Dominique Ansel meets Broad City” boozy look at dessert. At Brooklyn’s Butter & Scotch, everything is made by hand, and seasonal, inventive flavors are created to satisfy any sweet tooth—especially those with a penchant for spirits. In their namesake cookbook, Allison Kave and Keavy Landreth dish up more than 75 recipes for incredible desserts, cocktails, and creations that shake up the traditional approach to booze and sweets. From buttery, cinnamon-y Magic Buns for breakfast to gourmet ... [Read More]
In 1931, a long-sought dream became reality. Giuseppe cipriani opened the doors to Harry's bar. In a discreet stone building perched along a canal just off piazza san Marco in Venice, he created a timeless and impeccably appointed establishment. His concept was to serve others like you would want to be served yourself. His vision of luxury in simplicity would touch the soul of people all over the world. At Harry's bar in Venice, an Italian national landmark since 2001, all clients are treated like royalty. The secret of cipriani isn't about what can be seen or touched, but what can be felt and... [Read More]
Feel comfortable without sacrificing performance and protection in your work day with the Fila Memory Workshift slip resistant safety shoe. Where premium meets utility, the Memory Workshift is constructed from durable leather and synthetic overlays to give you a dependable work shoe that meets your occupational needs. Our Fila Memory Workshift shoe features a rubber slip resistant outsole to provide traction against slick or wet surfaces – tested in accordance with the applicable industry standards, including: ASTM F2913-11. Though designed to help prevent slips, you should always exercise c... [Read More]
Packed with flavor and a generous dash of heat, Medium PERi-PERi brings the sunshine and warmth of Africa right onto your plate! Hits the spot without scalding your tonsils. Nando's started way back in 1987 when the first restaurant opened in Rosettenville in Johannesburg, South Africa. We've come a long way since then, but we've never forgotten our humble beginnings. Nando's originated in South Africa, but we grow our PERi-PERi throughout Southern Africa-especially in Mozambique. Responsibility is core to our business, so we choose to empower more than 1,400 farmers by growing our own PERi-P... [Read More]
Dr. Martin Luther King Jr. loved the fried catfish and lemon icebox pie at Memphis's Four Way restaurant. Beloved nonagenarian chef Leah Chase introduced George W. Bush to baked cheese grits and scolded Barack Obama
Kat Robinson takes to Arkansas's highways, byways and pieways to share locations that offer the tasty dessert, from the loftiest of fine dining restaurants to the humblest of cafes, including bakeries and panaderias, antique malls,
Soul Food; Menu In The Window Of A Restaurant was reproduced on Premium Heavy Stock Paper which captures all of the vivid colors and details of the original.Brand New and Packaged carefully in a oversized
Looking for cookbooks with a little more personality? Welcome to tha Boss Dogg's Kitchen.The first cookbook and recipe book from Tha Dogg, From Crook to Cook: Platinum Recipes from Tha Boss Dogg's Kitchen. You've seen
The first--and still the best--African-American cookbook for people with diabetes just got better! This new edition of The New Soul Food Cookbook for People with Diabetes features more than 150 diabetes-friendly recipes, all updated to
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