Author : Stuart Brioza
ISBN : 9781607748458
Genre : Cooking
File Size : 74.67 MB
Format : PDF, ePub
Download : 413
Read : 796
The debut cookbook from one of the country's most celebrated and pioneering restaurants, Michelin-starred State Bird Provisions in San Francisco. Few restaurants have taken the nation by storm in the way that State Bird Provisions has. Inspired by their years catering parties, chefs Stuart Brioza and Nicole Krasinski use dim sum style carts to offer guests small but finely crafted dishes ranging from Potato Chips with Crème Fraiche and Cured Trout Roe, to Black Butter-Balsamic Figs with Wagon Wheel Cheese Fondue, to their famous savory pancakes (such as Chanterelle Pancakes with Lardo and Maple Vinegar), along with a menu of more substantial dishes such as their signature fried quail with stewed onions. Their singular and original approach to cooking, which expertly blends seemingly disparate influences, flavors, and textures, is a style that has influenced other restaurants throughout the country and is beloved by diners, chefs, and critics alike. In the debut cookbook from this acclaimed restaurant, Brioza and Krasinski share recipes for their most popular dishes along with stunning photography, and inspire readers to craft an unforgettable meal of textures, temperatures, aromas, and colors that excite all of the senses.
Food, cooking and restaurants reflect the spirit of Washington, DC, the people who live there, and their many cultures and cuisines. Culinary traditions here are firm, but there is a dynamic food/dining evolution taking place––from the finest white tablecloth restaurants to homey mom and pop cafes and chic new eateries. Great Food Finds Washington, DC features recipes for the home cook from the Capital’s most celebrated eateries alongside beautiful photography.
Lonely Planet’s San Francisco is your most up-to-date advice on what to see and skip, and what hidden discoveries await you. Admire the brilliance of the Golden Gate Bridge, swing down Balmy Alley for a slice of Mission life, and take a cable car ride – all with your trusted travel companion.
Written by locals, Fodor's travel guides have been offering expert advice for all tastes and budgets for 80 years. With its incredible natural beauty, vibrant neighborhoods, and endless energy, San Francisco is one of the most alluring of U.S. cities. This new Fodor's book is a traveler's guide to the best of the best, from how to explore Golden Gate Park and the Mission District's street art, to where to find the city's top museums, boutiques, bars, and restaurants. This travel guide includes: · Dozens of full-color maps · Hundreds of hotel and restaurant recommendations, with Fodor's Choice designating our top picks · Multiple itineraries to explore the top attractions and what’s off the beaten path · Major sights such as The Golden Gate Bridge, Alcatraz, Fisherman's Wharf, Golden Gate Park, Coit Tower, Ferry Building, California Academy of Sciences, and Wine Country · Coverage of Union Square and Chinatown; Soma and Civic Center; Nob Hill and Russian Hill; North Beach; On the Waterfront; The Marina and the Presidio; The Western Shoreline; Golden Gate Park; The Haight, The Castro, and Noe Valley; Mission District; Pacific Heights and Japantown; The Bay Area; The Wine Country Planning to visit more of California? Check our Fodor's state-wide travel guide to California and also Fodor's Napa & Sonoma, San Diego, and Los Angeles guides.
Very few areas in the world offer more diversity than the San Francisco Bay Area, a place that is without a doubt, “foodie central.” One reason for the major influx of the finest chefs and their restaurants here is perhaps twofold. First, the resident foodies love to eat out, not to mention the 16 million tourists that also visit here with food at the top of their to-do list. The second reason is perhaps the fact that the Bay Area offers chefs an incomparable proximity to fresh, local, and organic ingredients with which to cook, which anyone who cooks can tell you make all of the difference in the end result. With recipes for the home cook from over 50 of the area's most celebrated eateries and showcasing over 200 full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, San Francisco Chef's Table is the ultimate gift and keepsake cookbook for both tourists and locals alike.
Author : Josh Donald
ISBN : 9781452163215
Genre : Cooking
File Size : 65.5 MB
Format : PDF, Docs
Download : 660
Read : 917
Sharp is a knife skills class in book form and an introduction to the best knives you can buy from all over the world. From a premier knife purveyor and go-to knives expert, this comprehensive guide details the elements of buying and caring for good knives, including sharpening and knife skills. Step-by-step instructions and photography cover a range of techniques with 15 recipes from great chefs—including Stuart Brioza of State Bird Provisions and Melissa Perello of Frances—which feature all the cuts that mark an accomplished cook. Sharply packaged with a textured cover, a foil spine, and more than 150 striking photographs of knifemakers, coveted knives, and beautiful food, this is the cookbook, handbook, and visual journey for anyone wanting to hone their skills in the kitchen.
Whether you watch birds on the shores of Long Island, at the Bashakill Marsh, at Niagara Falls, or just at your backyard feeder, this volume will help you appreciate what our Empire State has to offer. It will give you a historical perspective, and it will tell you what we can hope to look forward to in the future if we are vigilant stewards of our natural world.?Governor George E. Pataki The "bible" of the state's birders since its publication in 1974, John Bull's Birds of New York State has now been completely revised and updated by the Federation of New York State Bird Clubs. This eagerly awaited survey of bird life in the state today provides new and thorough accounts of all 451 species on the official New York State checklist. The book features 7 new maps?4 in full color?and 30 striking sketches by bird artist Dale Dyer. Birders will find chapters covering topics from the prehistoric birds of the region to contemporary bird habitats and the ways in which current classification is being affected by DNA data and research. The species accounts themselves pay particular attention to date parameters and frequency of occurrence, details that are important to the active birder. Where applicable, full subspecies discussions are included. Meticulously prepared by the editor, Emanuel Levine, and the more than 70 members of the Federation who served as authors, this book will prove invaluable to birdwatchers statewide?whether backyard feeder watchers, casual birders, or dyed-in-the-wool enthusiasts.
Salt & Straw is the ice cream brainchild of two cousins, Tyler and Kim Malek, who had a vision but no recipes. But that’s what made them great. They turned to their friends for advice: chefs, chocolatiers, brewers, and food experts of all kinds, and what came out is a super-simple base that takes five minutes to make, and an ice cream company that sees new flavors and inspiration everywhere they look. Using that base (really, you can make it in about the time it takes you to decide on a scoop in their shop), here are dozens of Salt & Straw’s most beloved, innovative, (and a couple of their most controversial) flavors, like Sea Salt with Caramel Ribbons, Roasted Strawberry and Toasted White Chocolate, and Buttered Mashed Potatoes and Gravy. But more importantly, this book reveals what they’ve learned, how to tap your own creativity and how to invent flavors of your own, based on whatever you see around you. Because ice cream isn’t just a thing you eat, it’s a way to live.