Nilsson, Magnus.
Format: text
Publisher / Publication Date: Phaidon 2012
Copies Available at Interlochen
1 available in Adult Non-fiction, Call number: Food Ethnic NilssonSummary: Season 4 of the Emmy and James Beard Award-winning series The Mind of a Chef takes you into the mind of Chef Gabrielle Hamilton, best-selling author of "Blood, bones, and butter", as she runs her restaurant, explores her roots in Pennsylvania, and ventures to Rome and Milan, all the while retracing the inspiration for her culinary career ad exploring what it truly means to cook, think, create,...
Format: moving image
Publisher / Publication Date: 2015
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.5 GABBreland, Claudia C.
Summary: "In 1922, Dorothy Kraker set up a simple white roadside stand on Crystal Lake and began selling farm-sized pies made with tart cherries picked from the family orchard. A century later, The Cherry Hut has become a nationally acclaimed full-service restaurant, famous for its cherry pies, jams, ice cream, homemade sandwiches, and much more. This 100th anniversary book includes historic photos,...
Format: text
Publisher / Publication Date: Mission Point Press 2022
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 977.4632 BREMorin, Frédéric
Summary: Looking for a way out of the numbing, post-apocalyptic restaurant Hell of pretentiousness and mediocrity that threatens to engulf us all? Morin, McMillan and Erickson provide a refreshingly unpretentious collection of new recipes, some taken directly from the menus of their Montreal restaurants, others from summers spent on Laurentian lakes and Sunday dinners at home. Also included are...
Format: text
Publisher / Publication Date: Alfred A. Knopf 2018
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.592114 MORBonanos, Christopher
Summary: A big whopping celebration of New York magazine’s first fifty years—stocked with new material, along with groundbreaking writing from the magazine’s archives by legends like Tom Wolfe, Gloria Steinem, Nora Ephron, and Stephen Sondheim—this oversized full-color book will serve as the centerpiece for a year of fiftieth-anniversary events and other festivities.
Format: text
Publisher / Publication Date: Simon & Schuster 2017
Copies Available at Woodmere
1 available in Oversize, Call number: OVS 050 BONDabbous, Ollie
Summary: Occupying an urban space in London's Fitzrovia, DABBOUS is the restaurant that has stunned critics and diners since it opened in 2012. Behind the sheet metal door, Ollie Dabbous creates light, modern dishes that are both sophisticated and delicate; jewel-like creations that are in stark contrast with the restaurant's industrial décor. With timeless design and serene photography by Joakim...
Format: text
Publisher / Publication Date: Bloomsbury Publishing Plc 2021
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.59421 DABSummary: Looks at the mystique surrounding chef and restaurateur Georges Perrier at the time leading up to the closing of his iconic Philadelphia restaurant Le Bec-Fin, which in Perrier's own estimation was the last true French restaurant in the U.S.
Format: moving image
Publisher / Publication Date: 2016
Copies Available at Woodmere
1 available in TC Film Fest DVDs, Call number: DVD TCFF KINCarlson, Craig
Summary: "The heartwarming story of how one hungry American with a hankering for pancakes founded the first American-style diner in Paris"--
Format: text
Publisher / Publication Date: Sourcebooks 2016
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 921 CARLSON, CRAIG CARCoumont, Alain
Summary: "Le Pain Quotidien Cookbook presents over 100 recipes for simple, elegant and healthy fare - handmade bread, breakfast, tartines, soup, salads, sharing dishes and desserts. Le Pain Quotidien is best known for its organic bread and its signature tartines but it's also about sharing great food made with love at any time of the day. With everything from grissini, baguettes and focaccia to chia...
Format: text
Publisher / Publication Date: 2013
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.5 COUCarlson, Craig
Summary: "A second helping of tales on the joys and challenges of working, eating, and loving in France..." --
Format: text
Publisher / Publication Date: Pegasus Books, Ltd 2020
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 921 CARLSON, CRAIG CARHolland, Tanya
Summary: Brown Sugar Kitchen is more than a restaurant. This soul-food outpost is a community gathering spot, a place to fill the belly, and the beating heart of West Oakland, a storied postindustrial neighborhood across the bay from San Francisco. The restaurant is a friendly beacon on a tree-lined parkway, nestled low and snug next to a scrap-metal yard in this Bay Area rust belt. Out front, customers...
Format: text
Publisher / Publication Date: Chronicle Books 2014
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.5 HOLLadner, Mark
Summary: "Mark Ladner, the Chef at Del Posto, redefines what excellent Italian Cooking in America can be. With a focus on regional Italian ingredients and tradition, Ladner has chosen recipes that bring together flavors from the old country, but in sophisticated new ways, like: Fried Calamari with Spicy Caper Butter Sauce; Red Wine Risotto with Carrot Puree, Monkfish Piccata, Veal Braciole, and...
Format: text
Publisher / Publication Date: Grand Central Life & Style 2016
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.5945 LADCopies Available at East Bay
1 available in Adult Non-fiction, Call number: 641.5945 LADYenbamroong, Kris
Summary: Chef Kris Yenbamroong presents recipes for his style of spicy, sharp Thai party food such as a scorching-hot crispy rice salad, lush coconut curries, or wok-seared pad Thai.
Format: text
Publisher / Publication Date: Clarkson Potter/Publishers 2017
Sorry, no copies available
Place a hold to request this item.Redzepi, René
Summary: At Noma--four times named the world's best restaurant--every dish includes some form of fermentation, whether it's a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma's extraordinary flavor profiles. Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs...
Format: text
Publisher / Publication Date: Artisan, a division of Workman Publishing Co., Inc. 2018
Copies Available at Interlochen
1 available in Adult Non-fiction, Call number: Food Pre RedzepiSummary: A documentary that explores the possibility that extra-terrestrial creatures visited Earth thousands of years ago and were responsible for many of the structures built by ancient man.
Format: moving image
Publisher / Publication Date: VCI Entertainment 2005
Copies Available at Woodmere
1 available in Documentary DVDs, Call number: DVD DOC CHABastianich, Lidia
Summary: "Beloved chef and best-selling author Lidia Bastianich shares, for the first time, the timeless recipes that have made her flagship restaurant, Felidia, a New York City dining legend for almost four decades. Ever since it opened its doors on Manhattan's Upper East Side in 1981, Felidia has been revered as one of the best Italian restaurants in the country. In these pages, Lidia and longtime...
Format: text
Publisher / Publication Date: Alfred A. Knopf 2019
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.5945 BASCopies Available at Peninsula
1 available in Adult, Call number: 641.5945 BASWeinzweig, Ari
Summary: The first in a series of books by Zingerman's co-founding partner Ari Weinzweig examines the basic building blocks of the culture and structure we know now as Zingerman's. These approaches are applicable whether you're running a law office, a library, a restaurant, a record label, a software firm, or an organic farm. They are the behind-the-scenes "secret" stuff that goes into making a very...
Format: text
Publisher / Publication Date: Zingerman's Press 2010
Copies Available at Woodmere
1 available in Adult Display, Call number: 658.5 WEIBernard, Walter
Summary: "For more than fifty years, Walter Bernard and Milton Glaser have revolutionized the look of magazine journalism. In Mag Men, Bernard and Glaser recount their storied careers, offering insiders' perspective on some of the most iconic design work of the twentieth century. The authors look back on and analyze some of their most important and compelling projects, from the creation of New York...
Format: text
Publisher / Publication Date: Columbia University Press 2019
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 920 BERSummary: Restaurant kitchens are a pressurized stew of brutal hours and high stress. Acting out goes with the territory and anyone is fair game. But the familiar macho posturing of celebrity chefs has reached a tipping point. Now with an influx of women at the helm of restaurants, and a younger generation unwilling to submit to the brutal conditions once considered the norm, the rules of "kitchen...
Format: moving image
Publisher / Publication Date: 2019
Copies Available at Woodmere
1 available in Documentary DVDs, Call number: DVD DOC HEABotsacos, Jim.
Summary: Offering his own interpretation of Greek cuisine, the chef of New York's Molyvos restaurant celebrates the fresh ingredients, bold flavors, and culinary traditions of Greek food, in a collection of 150 recipes for authentic dishes.
Format: text
Publisher / Publication Date: Broadway Books 2006
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.59 BOTWeinzweig, Ari
Summary: This second book in the Zingerman's a Lapsed Anarchist's Approach" series looks at the leadership style that has helped make Zingerman's such a special place to work and to eat. The book includes essays on the energy crisis in the American workplace, servant leadership, stewardship, why everyone's a leader, Zingerman's entrepreneurial approach to management, and more.
Format: text
Publisher / Publication Date: Zingerman's Press 2012
Copies Available at Woodmere
3 available in Adult Display, Call number: 658.5 WEIMorin, Frédéric
Summary: Contains 135 recipes from Montreal French market cuisine restaurant, Joe Beef, includes personal stories, and historic facts.
Format: text
Publisher / Publication Date: Ten Speed Press 2011
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 647.95714 MORPellegrino, Frank
Summary: At Rao's in East Harlem, it's impossible to book a table: each of the red-checked, cloth-covered tables is reserved for a titan of New York industry, a celebrity, or a major politician. Permanently. Now Pellegrino, the third generation of his family to operate the restaurant, goes deep into the history of his family, the restaurant, and America's love affair with Southern Italian cooking.
Format: text
Publisher / Publication Date: St. Martin's Press 2016