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San Francisco Chef's Table
Language: en
Pages: 225
Authors: Carolyn Jung
Categories: Cooking
Type: BOOK - Published: 2013-12-17 - Publisher: Rowman & Littlefield

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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 majo
The Third Plate
Language: en
Pages: 498
Authors: Dan Barber
Categories: Biography & Autobiography
Type: BOOK - Published: 2014 - Publisher: Penguin

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"[A] renowned chef ... Barber explores the evolution of American food from the "first plate," or industrially-produced, meat-heavy dishes, to the "second plate"
Brooklyn Chef's Table
Language: en
Pages: 229
Authors: Sarah Zorn
Categories: Cooking
Type: BOOK - Published: 2013-12-10 - Publisher: Rowman & Littlefield

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It’s become less of a trend to talk about how trendy the Brooklyn dining scene is, and just an accepted fact that from Crown Heights to Mill Basin, Prospect H
The Chicago Chef's Table
Language: en
Pages: 161
Authors: Amelia Levin
Categories: Cooking
Type: BOOK - Published: 2023-06-01 - Publisher: Rowman & Littlefield

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Once considered a city simply of steakhouses and deep-dish pizza joints, Chicago has morphed into a vibrant and rich collection of second-generation, energetic
Fairfield County Chef's Table
Language: en
Pages: 209
Authors: Amy Kundrat
Categories: Cooking
Type: BOOK - Published: 2014-04-15 - Publisher: Rowman & Littlefield

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Fairfield County stakes a claim to some of Connecticut’s most diverse terrain, an enviable proximity to New York City, and a discerning community of food love