Showing results for "at" in Culinary

Ruhlman propels himself and his readers through a score of kitchens and classrooms, from Asian and American regional cuisines to lunch cookery and even table waiting, in search of the elusive, unnamable elements of great cooking.

A Seat at the Table is the story of the founding of Busboys and Poets, a Washington, D.C.–based restaurant that has become a celebrated hub for political activism. Named in honor of Langston Hughes, who worked as a busboy while writing poetry, the restaurant is the creation of Andy Shallal, an Iraqi American restaurateur, artist, and activist.

Read Kathleen Flinn's posts on the Penguin Blog. This is the funny and inspiring account of Kathleen Flinn’s struggle in a stew of hot-tempered chefs, competitive classmates, her own “wretchedly inadequate” French, and the basics of French cuisine. Flinn was a thirty-six-year-old middle...

Eten is altijd een belangrijk onderdeel geweest van Stanley Tucci's leven: Italiaanse stracciatellasoep in de schaduw van het Pantheon, de beste tomatensaus bereid tussen repetities en kostuumpassessies, huisgemaakte pizza met zijn kinderen voor het slapengaan. In Wat ik at in een jaar blikt Tucci terug op twaalf maanden vol maaltijden. In restaurants, keukens, op filmsets, tijdens persmomenten, thuis en in het buitenland, met vrienden, familie, onbekenden – en soms gewoon in zijn eentje.

For the last 100 years, Nom Wah Tea Parlor has been slinging some of the world’s greatest dim sum from New York’s Chinatown. Now owner Wilson Tang tells the story of how the restaurant came to be—and how to prepare their legendary dishes in your own home. Nom Wah Tea Parlor isn’t simply...

Chefs at top restaurants face competing pressures to deliver complex and creative dishes, and navigate market forces to run a profitable business in an industry with exceptionally high costs and low profit margins. Creating a distinctive and original culinary style allows them to stand out in the market, but making the familiar food that many customers want ensures that they can stay in business.

My Place At The Table has descriptive copy which is not yet available from the Publisher...

From a New York Times journalist, a culinary tour of gay restaurants—their history, and how they evolved as a space of safety and celebration for the LGBTQ+ community—full of joy, sex, sorrow, activism, and nostalgia. Dining Out explores how gay people came of age, came out, and fought for...

A Kitchen Confidential for the cocktail profession, Unvarnished is a fly-on-the-wall narrative peek at the joys, pains, and peculiarities of life “behind the stick.” When it opened a decade ago, the acclaimed Los Angeles speakeasy The Varnish—owned, designed, and managed by award-winning...

Written and read by food writer and New York Times contributor Besha Rodell—(formerly) one of the world’s last anonymous restaurant critics—comes this this witty and lively memoir. When Besha Rodell moved from Australia to the United States with her mother at fourteen, she was a foreigner...

Join Carole Bumpus as she continues the culinary journey of Book One in Searching for Family and Traditions at the French Table, with her incomparable guide, Josiane, as they head north from Paris to Nord-Pas-de-Calais, Normandy, and Brittany, then drop into the Loire Valley before ending in the Auvergne.