California Dish

Author: Jeremiah Tower
Publisher: Simon and Schuster
ISBN: 0743228448
Size: 18.49 MB
Format: PDF, ePub
View: 54

Recounts the rise and fall and rise again of the award-winning chef who revolutionized modern American cooking, including his job at Chez Panisse, his international success, and his opinions regarding his competitors.

Hollywood Dish

Author: Akasha Richmond
Publisher: Penguin
ISBN: 1440628149
Size: 17.26 MB
Format: PDF
View: 78

Hollywood's celebrities expect only the best—especially when it comes to food. That's why they turn to Akasha Richmond, Hollywood's favorite healthy chef. In Hollywood Dish, Akasha brings her A-list menus to the rest of us. She offers more than 150 recipes from her favorite experiences as a chef and caterer, including theme parties and holiday dinners for some of today's top stars and parties for MTV awards shows, the Sundance Film Festival, and the Grammy Awards. Mouthwatering but surprisingly simple recipes include Cinnamon French Toast with Pomegranate-Cherry Compote, Wild Salmon and Artichoke Salad with Green Tea Ranch Dressing, Pumpkin Seed Crusted Cod with White Peach Salsa, Short Ribs Braised with Chinese Flavors, Crispy Fruit Crumble, and Sundance Chocolate Torte-all deliver fresh, authentic flavor and are made with wholesome, tasty ingredients. But Akasha offers more than just recipes. She is the authority on Hollywood's long—standing tradition of healthy eating. From the early health-food pioneers to today's healthy—living trailblazers, she weaves a fascinating history of food trends, stars, and events that have made Hollywood the health capital of the world. With each recipe, she shares the nutritious culinary habits of the stars of the silver screen, including Greta Garbo, Cary Grant, and Gloria Swanson, as well as today's hottest celebrities, like Madonna, Tom Cruise, and Tobey Maguire. Now you, too, have the chef to Hollywood's A-list at your disposal. To create chic, healthy, delicious food, all you need is Akasha Richmond's Hollywood Dish.

The California American Cookbook

Author: Jeannette Ferrary
Publisher: Fireside
ISBN: 0671673106
Size: 14.36 MB
Format: PDF, Kindle
View: 72

Adapting regional American cookery to the new California style, the authors present a collection of original, elegant recipes, together with suggested menus, commentaries, and helpful preparation hints

Gebrauchsanweisung F R Kalifornien

Author: Heinrich Wefing
Publisher: Piper Verlag
ISBN: 9783492955560
Size: 12.16 MB
Format: PDF, ePub
View: 71

Selbst wer zum ersten Mal in Kalifornien landet, kommt in ein Land, dessen Bilder ihm längst vertraut sind. Er erkennt die Highways und die Golden Gate Bridge wieder, den Hollywood-Schriftzug über L.A., die Palmen und die Sonnenuntergänge. Doch hinter der rosa schillernden Fassade gibt es viel mehr zu entdecken: Heinrich Wefing verrät, warum man sich San Francisco vom Wasser her nähern muss, er lüftet das Geheimnis des Nebels und erklärt, wie ampelfreie Kreuzungen funktionieren. Er lädt zu einer Parade am Unabhängigkeitstag in Sausalito und zur Fahrt durch das Central Valley ein. Und gibt preis, warum hellblaue Frotteeanzüge hier das ganze Jahr über Konjunktur haben.

Eating History

Author: Andrew F Smith
Publisher: Columbia University Press
ISBN: 9780231511759
Size: 17.48 MB
Format: PDF, ePub, Docs
View: 46

Food expert and celebrated food historian Andrew F. Smith recounts& mdash;in delicious detail& mdash;the creation of contemporary American cuisine. The diet of the modern American wasn't always as corporate, conglomerated, and corn-rich as it is today, and the style of American cooking, along with the ingredients that compose it, has never been fixed. With a cast of characters including bold inventors, savvy restaurateurs, ruthless advertisers, mad scientists, adventurous entrepreneurs, celebrity chefs, and relentless health nuts, Smith pins down the truly crackerjack history behind the way America eats. Smith's story opens with early America, an agriculturally independent nation where most citizens grew and consumed their own food. Over the next two hundred years, however, Americans would cultivate an entirely different approach to crops and consumption. Advances in food processing, transportation, regulation, nutrition, and science introduced highly complex and mechanized methods of production. The proliferation of cookbooks, cooking shows, and professionally designed kitchens made meals more commercially, politically, and culturally potent. To better understand these trends, Smith delves deeply and humorously into their creation. Ultimately he shows how, by revisiting this history, we can reclaim the independent, locally sustainable roots of American food.