Used book in Good Condition.
La Bonne TableDavid R Godine #ad - He muses over great menus and great eaters--and soon makes the reader very hungry. He remembers with decidedly mixed emotions the ways of the busboy and the waiter, and the qualities that make up the perfect maitre d'. The entrancing memories and charming pictures assembled here transport the reader behind the scenes of the great hotels of Europe and America--including the immortal "Hotel Splendide"--and such restaurants as the Tour d'Argent in Paris and Le Pavillon in New York.
Memorable dishes, the opulent and often astonishing patrons who ordered them, the legendary wines and the occasions they toasted, the eccentric geniuses of the kitchens who created them, are all evoked in rich and piquant flavor. The gifted and exuberant ludwig bemelmans was trained as a boy for a career as a restauranteur, and La Bonne Table is in effect his gastonomical autobiography.
La Bonne Table #ad - Godine. Here, is a feast of reading, truly, as a lost world of luxury and elegance is brilliantly evoked and savored. Here is the best of Bemelmans on the subject he loved most: la bonne table. The high--and sometimes riotous low--points of his life with food, from Austrian cafes to the late, are narrated with delight and zest as he celebrates beer and sausages, lamented Ritz of New York, pressed duck and caviar, and the chefs who cooked for him.
A nonpareil Book from David R. Bemelmans' extraordinary charm captivated all who met him; it glows through the pages of La Bonne Table.
How to Travel Incognito Prion Humour ClassicsPrion Books #ad - A gently comic travelogue from ludwig Bemelmans ‹ NEW YORKER essayist, bon viveur, and author of Madeline. Used book in Good Condition.
Hotel BemelmansHarry N. Abrams #ad - Used book in Good Condition. 15, 000 first printing. The creator of the madeline books offers a zany, autobiographical look at behind-the-scenes kitchen life at the Ritz in 1920s and 1930s New York, chronicling the zany antics and characters at the pseudonymous Hotel Splendide in twenty-four whimsical tales and original drawings.
. Used book in Good Condition.
Hotel BemelmansVintage/Ebury (a Division of Random #ad - If there is such a thing as a comfort food book, Bemelmans stories are it. Ebury Press. His evocative tales of a grand hotel life have a reporter's eye for sensory detail, yet he always manages to bathe his world and it's lovable characters in the mood for a fairytale. Used book in Good Condition. Meet the girl-hungry hotel magician, mr sigsag, Kalakobe the African cook, Monsieur Victor, Mespoulet, and an unforgettable cast of down but not yet out hotel employees.
And once you've read one Bemelmans tale, you fall in love and want to read the lot. Used book in Good Condition. This book offers a feast of food writing.
The Belly of Paris Modern Library ClassicsModern Library #ad - Translated and with an introduction by the celebrated historian and food writer Mark Kurlansky, The Belly of Paris offers fascinating perspectives on the French capital during the Second Empire–and, of course, tantalizing descriptions of its sumptuous repasts. Ebury Press. Used book in Good Condition. Part of emile zola’s multigenerational rougon-Macquart saga, The Belly of Paris is the story of Florent Quenu, a wrongly accused man who escapes imprisonment on Devil’s Island.
Used book in Good Condition. Returning to his native paris, Florent finds a city he barely recognizes, with its working classes displaced to make way for broad boulevards and bourgeois flats. Living with his brother’s family in the newly rebuilt Les Halles market, Florent is soon caught up in a dangerous maelstrom of food and politics.
The Belly of Paris Modern Library Classics #ad - Amid intrigue among the market’s sellers–the fishmonger, the fruit girl, and the cheese vendor–and the glorious culinary bounty of their labors, the charcutière, we see the dramatic difference between “fat and thin” the rich and the poor and how the widening gulf between them strains a city to the breaking point.
On Food and Cooking: The Science and Lore of the KitchenScribner #ad - Scribner Book Company. On food and cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy. Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.
He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. Used book in Good Condition. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food. Hailed by time magazine as "a minor masterpiece" when it first appeared in 1984, what exactly they're made of, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, and how cooking transforms them into something new and delicious.
On Food and Cooking: The Science and Lore of the Kitchen #ad - For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. A kitchen classic for nearly 35 years. Used book in Good Condition. Ebury Press. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.
The Whole Beast: Nose to Tail EatingEcco #ad - The whole beast: nose to Tail Eating is a certified "foodie" classic. John eccles cakes, and a very nearly perfect Chocolate Ice Cream. In it, fergus henderson - whose London restaurant, St. Scribner Book Company. Here are recipes that hark back to a strong rural tradition of delicious thrift, and that literally represent Henderson's motto, Rabbit Wrapped in Fennel and Bacon, "Nose to Tail Eating" - be they Pig's Trotter Stuffed with Potato, or his signature dish of Roast Bone Marrow and Parsley Salad.
For those of a less carnivorous bent, and saffron; green beans, shallots, there are also splendid dishes such as Deviled Crab; Smoked Haddock, and Anchovies; and to keep the sweetest tooth happy, Mustard, there are gloriously satisfying puddings, Garlic, notably the St. Used book in Good Condition. Used book in Good Condition.
The Whole Beast: Nose to Tail Eating #ad - John, is a world-renowned destination for people who love to eat "on the wild side" - presents the recipes that have marked him out as one of the most innovative, yet traditional, chefs. Ebury Press. Ecco.
The best of times,: An account of Europe revisited,Simon and Schuster #ad - Ecco. Ludwig bemelmans the best of Times Hardcover Jan 01, 1948 Author. Scribner Book Company. Ebury Press. Used book in Good Condition. Used book in Good Condition.
Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro CookingBloomsbury USA #ad - Ecco. Ebury Press. Now, bourdain brings you his les halles Cookbook, audacious, a cookbook like no other: candid, funny, full of his signature charm and bravado. Used book in Good Condition. Bourdain teaches you everything you need to know to prepare classic French bistro fare. Scribner Book Company. Before stunning the world with his bestselling kitchen Confidential, host of the celebrated TV shows Parts Unknown and No Reservations, Anthony Bourdain, spent years serving some of the best French brasserie food in New York.
As practical as it is entertaining, aspiring chefs, Anthony Bourdain's Les Halles Cookbook is a can't-miss treat for cookbook lovers, and Bourdain fans everywhere. While you're being guided, through recipes like roasted veal short ribs and steak frites, escargots aux noix and foie gras au pruneaux, in simple steps, you'll feel like he's in the kitchen beside you-reeling off a few insults when you've scorched the sauce, and then patting you on the back for finally getting the steak tartare right.
Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking #ad - Bestselling author, and chef anthony bourdain reveals the hearty, TV host, delicious recipes of Les Halles, the classic New York City French bistro where he got his start. Bloomsbury Publishing PLC. With its no-nonsense, les halles matched bourdain's style perfectly: a restaurant where you can dress down, down-to-earth atmosphere, talk loudly, drink a little too much wine, and have a good time with friends.
Used book in Good Condition.