Multcolib Research Picks: 2014 Who’s Who of Food & Beverage in America
Annotation:Behr is the editor and publisher of the quarterly food magazine, "The Art of Eating". This book collects the best recipes of the magazine's past twenty-five years.
Annotation:"This stunning volume is filled with intimate photographs of the Besh family in the kitchen, at the table, and outdoors with friends. Recipes like Risotto of Almost Anything and Whole Roasted Sole with Brown Butter reinforce Besh's Jamie Oliver--like argument that practical home cooking does not require reliance on processed products." -Library Journal
Annotation:"My New Orleans: The Cookbook is a rich stew of Besh's charming, personal stories of his childhood, his family, and friends, and the unique food history of the city and its cooking..." -Publisher's blurb
Annotation:"[C]ulinary star Chang uses recipes and essays to trace the evolution of his Momofuku restaurant group from one struggling ramen shop to four New York City restaurants lauded by the James Beard Foundation, the Michelin Guide, and numerous food publications." -Library Journal
Annotation:"In this eye-opening expose, Vermont journalist Estabrook traces the sad, tasteless life of the mass-produced tomato, from its chemical-saturated beginnings in south Florida to far-flung supermarkets." -Publishers Weekly
Annotation:"Award-winning executive pastry chef Yard chronicles her success and the recipes she developed as she worked her way from New York to Wolfgang Puck's celebrated restaurants in California, stopping in London and Vienna in between." - Library Journal
Annotation:The Secrets of Baking is a comprehensive primer that guides the cook through the world of baked goods and other desserts, from time-honored classics of the French patisserie to the inspired and fanciful creations that made Spago the famous restaurant it is today.
Annotation:"In his elegantly composed, alphabetically organized primer on the most tasty ingredients in good cooking, Behr, the founder of the Art of Eating magazine, shares useful ways of growing, choosing, and pairing foods with other foods and, especially, wines." -Publishers Weekly
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This award is given by the James Beard Foundation 'to renowned culinary professionals who have made a significant and unique contribution to the American food and beverage industry.' Catch up on some of the books written by 2014's inductees. -Joanna M.