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Shake Shack

Shake Shack Author Randy Garutti
ISBN-10 9780553459821
Release 2017-05-16
Pages 240
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Shake Shack’s first-ever cookbook, with 70 recipes and plenty of stories, fun facts, and pro tips for the home cook and ShackFan, as well as 200 photographs. Follow Shake Shack’s journey around the world; make your own ShackBurgers, crinkle-cut fries, and hand-spun frozen custard shakes at home; and get a glimpse into the culture, community, and inner workings of this global phenomenon.



Shake Shack

Shake Shack Author Randy Garutti
ISBN-10 9780553459814
Release 2017
Pages 240
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Shake Shack's first-ever cookbook, with 70 recipes and plenty of stories, fun facts, and pro tips for the home cook and ShackFan, as well as 200 photographs. Follow Shake Shack's journey around the world; make your own ShackBurgers, crinkle-cut fries, and hand-spun frozen custard shakes at home; and get a glimpse into the culture, community, and inner workings of this global phenomenon.



Shake Shack Recipes and Stories

Shake Shack  Recipes and Stories Author Randy Garutti
ISBN-10 9780751571080
Release 2017-10-05
Pages 240
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Shake Shack's first-ever cookbook, with 70 recipes and plenty of stories, fun facts, and pro tips for the home cook and ShackFan, as well as 200 photographs. Follow Shake Shack's journey around the world; make your own ShackBurgers, crinkle-cut fries, and hand-spun frozen custard shakes at home; and get a glimpse into the culture, community, and inner workings of this global phenomenon.



Walt Whitman s Guide to Manly Health and Training

Walt Whitman s Guide to Manly Health and Training Author Walt Whitman
ISBN-10 9780399579486
Release 2017
Pages 128
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A giftable, illustrated collection of quotes and pithy advice--equal parts self-help and grooming guide--by quintessential American poet and writer Walt Whitman. In 1858, famed American author Walt Whitman penned a series of newspaper columns under a pseudonym on the subject of "manly health and training," shortly before his landmark third edition of Leaves of Grass was published. Recently discovered for the first time in 150 years, the fascinating manifesto contains the renowned poet's advice and musings on topics such as diet, exercise, grooming, alcohol, dancing, sports, and more. This short collection presents more than 75 of his best quips, quotes, and extracts on healthy living, all in Whitman's signature lyrical prose style.



The Gramercy Tavern Cookbook

The Gramercy Tavern Cookbook Author Michael Anthony
ISBN-10 0307888339
Release 2013
Pages 351
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One of America's most beloved landmark restaurants-with dozens of accolades, including a combined eleven James Beard and Zagat awards-shares its farm-to-table, seasonal recipes, on the eve of its twentieth anniversary. Opened by celebrated restaurateur Danny Meyer and chef Tom Colicchio in 1994, and helmed since 2006 by executive chef-partner Michael Anthony, who was named Best Chef New York City by the James Beard Foundation in 2012, Gramercy Tavern is an institution. From its fiercely seasonal cooking, which relies on local farmers' market ingredients (and always has-long before it was fashionable to do so), to its welcoming and convivial atmosphere that feels like an extension of one's home, Gramercy single-handedly updated and revived the notion of the American tavern and changed the way this country eats. The 125 recipes and 200 photographs will inspire home cooks to make memorable meals by highlighting the intense flavours of simple ingredients at their peak. Fans everywhere will delight in the behind-the-scenes photos and essays that invite everyone to bring home a bit of the magic of this dining destination.



Mix Shake Stir

Mix Shake Stir Author
ISBN-10 0316158690
Release 2014-05-22
Pages 197
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The bartenders at Danny Meyer's wildly popular restaurants are known for their creative concoctions. Guests at Union Square Cafe or Gramercy Tavern expect not only the finest cuisine but also Meyer's special brand of hospitality that often begins with a Venetian Spritz or a Cranberry Daiquiri. In MIX SHAKE STIR, Meyer offers all the tips and tools needed to become a masterful mixologist and supplements the cocktail recipes with gourmet takes on bar snacks. There are over 100 recipes of bar classics, signature favorites, and original, refreshing libations--from the Modern's elegant mojito made with champagne and rose water to Tabla's Pomegranate Gimlet. Shaken or stirred, straight up or on the rocks, these cocktails make this collection an invaluable resource for elegant entertaining."



The Dinner Plan

The Dinner Plan Author Kathy Brennan
ISBN-10 9781683351122
Release 2017-09-19
Pages 256
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From the authors of the IACP award-winning cookbook KEEPERS, an entirely new and personalized approach to tackling the dinner dilemma: Between juggling work, family activities, mismatched schedules, and often bare refrigerators, there are all sorts of situations that make weeknight cooking a universally challenging—and frustrating—experience. The Dinner Plan offers five meal strategies—Make-Ahead, Staggered, One-Dish, Extra-Fast, and Pantry—that will help get dinner on the table no matter what the workweek throws at you. The 135 recipes—from main dishes to sides to salads and “lifesaver” condiments—provide lots of practical options whether time is super-tight, you haven’t had a chance to run to the store, or everyone is coming home at a different time. And most importantly, all of the recipes are “keepers”—brag-worthy, reliable, crowd-pleasing preparations that you’ll confidently turn to again and again. Shrimp Scampi, Sheet-Pan Chicken Fajitas, Foolproof Carbonara, and Mexican Skillet Lasagna are just a few examples of doable recipes that will earn their place in any busy cook’s repertoire. Rounded out with plenty of tips and a bonus section on healthful snacks called The Forgotten Meal, The Dinner Plan is every home cook’s indis­pensable weeknight dinner guide.



Russ Daughters

Russ   Daughters Author Mark Russ Federman
ISBN-10 9780805243116
Release 2013-03-05
Pages 224
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WITH 8 PAGES OF FULL-COLOR PHOTOGRAPHS AND BLACK-AND-WHITE IMAGES THROUGHOUT The former owner/proprietor of the beloved appetizing store on Manhattan’s Lower East Side tells the delightful, mouthwatering story of an immigrant family’s journey from a pushcart in 1907 to “New York’s most hallowed shrine to the miracle of caviar, smoked salmon, ethereal herring, and silken chopped liver” (The New York Times Magazine). When Joel Russ started peddling herring from a barrel shortly after his arrival in America from Poland, he could not have imagined that he was giving birth to a gastronomic legend. Here is the story of this “Louvre of lox” (The Sunday Times, London): its humble beginnings, the struggle to keep it going during the Great Depression, the food rationing of World War II, the passing of the torch to the next generation as the flight from the Lower East Side was beginning, the heartbreaking years of neighborhood blight, and the almost miraculous renaissance of an area from which hundreds of other family-owned stores had fled. Filled with delightful anecdotes about how a ferociously hardworking family turned a passion for selling perfectly smoked and pickled fish into an institution with a devoted national clientele, Mark Russ Federman’s reminiscences combine a heartwarming and triumphant immigrant saga with a panoramic history of twentieth-century New York, a meditation on the creation and selling of gourmet food by a family that has mastered this art, and an enchanting behind-the-scenes look at four generations of people who are just a little bit crazy on the subject of fish. Color photographs © Matthew Hranek From the Hardcover edition.



Craft Burgers and Crazy Shakes from Black Tap

Craft Burgers and Crazy Shakes from Black Tap Author Joe Isidori
ISBN-10 9780735215450
Release 2016-11-01
Pages 128
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The debut cookbook from NYC's viral sensation Black Tap delivers unique recipes for innovative burgers and sensational, over-the-top milkshakes. Black Tap is no ordinary burgers-and-fries restaurant--after opening in NYC's Soho in March 2015, their bold, gourmet-flavored burgers and sky-high milkshakes adorned with donuts, sparklers, and oversized cookies have created amassive cult following on social media and the streets of New York, with people waiting in line for hours just to score a seat at the restaurant's lunch counter. Though Black Tap is known for its assertive flavors and outrageous shakes, at the heart of the brand is the notion of an old-school luncheonette burger deluxe: an expertly prepared burger with all the trimmings, a side of fries, and a milkshake to cap off the meal. In his debut cookbook, Black Tap chef-owner Joe Isidori delivers 40 recipes for the restaurant's signature burgers, tasty condiments and toppings,and gravity-defying milkshakes. With Craft Burgers and Crazy Shakes, readers will be able to prepare and enjoy all of Black Tap's classic and innovative creations, from their Old Fashioned Burger to the Sour Power Milkshake, in the comfort of their own kitchens, no standing in line required.



Egg Shop

Egg Shop Author Nick Korbee
ISBN-10 9780062476630
Release 2017-03-21
Pages 352
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An appealing, stunningly designed full-color cookbook featuring more than 100 recipes for favorite food and drinks from the Egg Shop, New York City’s beloved all-hours brunch-and-cocktails hangout. For first-time restaurateurs Demetri Makoulis and Sarah Schneider and chef/partner Nick Korbee, eggs aren’t just an easy, protein-packed breakfast go-to, but an extraordinary complement to New York’s wealth of local produce and artisanal meats, grains, and cheeses. With Egg Shop anyone can create their delicious Egg Shop experience at home—whether it’s a quiet breakfast for one or a boozy brunch for twenty. Inside you’ll find proper egg-cooking techniques as well as instructions on incorporating eggs into super-delicious dishes from the health-conscious to the decadent, using fresh, delicious ingredients: homemade seeded rye bread, the best-quality bacon, and the perfect melting cheese. After mastering the most common and useful egg cooking methods (scrambled, poached, fried) Nick Korbee teaches you how to unlock egg superpowers—coddling them in Mason jars full of truffle oil and basting them with coffee-infused compound chocolate-bacon butter. Egg Shop includes flavorful favorites like Eggs Caviar, Classic Eggs Benedict, Pop’s Double Stuffed, Double Fluffed American Omelet, Egg Shop Egg Salad, and The Perfect Sunny Up. Nick shows how to build on those basics to create sandwiches, bowls, and other egg-citing dishes such as: Egg Shop B.E.C with Tomato Jam, Black Forest Bacon, and Sharp White Cheddar The "Fish Out of Water" Sandwich with Pickled Egg and Cognac-Cured Gravlax Green Eggs and Ham Sandwich with Double Cream Ricotta and Genovese Pesto The Spandexxx Break Bowl with Red Quinoa, Pickled Carrots, and Poached Eggs (every model’s favorite low-carb feast!) The California Breakfast Burrito and more! Infused with the creativity and playfulness that makes Egg Shop a one of a kind culinary treasure, Egg Shop is the home cook's perfect egg-scape.



Pizza Camp

Pizza Camp Author Joe Beddia
ISBN-10 9781683350194
Release 2017-04-18
Pages 224
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Pizza Camp is the ultimate guide to achieving pizza nirvana at home, from the chef who is making what Bon Appetit magazine calls “the best pizza in America.” Joe Beddia’s pizza is old school—it’s all about the dough, the sauce, and the cheese. And after perfecting his pie-making craft at Pizzeria Beddia in Philadelphia, he’s offering his methods and recipes in a cookbook that’s anything but old school. Beginning with D’OH, SAUCE, CHEESE, and BAKING basics, Beddia takes you through the pizza-making process, teaching the foundation for making perfectly crisp, satisfyingly chewy, dangerously addictive pies at home. With more than fifty iconic and new recipes, Pizza Camp delivers everything you’ll need to make unforgettable and inventive pizza, stromboli, hoagies, and more, with plenty of vegetarian options (because even the most die-hard pizza lovers can’t eat pizza every day). In this book you will find pizza combinations that have gained his pizzeria a cult following, alongside brand new recipes like: --Bintje Potato with Cream and Rosemary --Collard Greens with Bacon and Cream --Roasted Corn with Heirloom Cherry Tomato and Basil --Breakfast Pizza with Cream, Spinach, Bacon, and Eggs Designed by Walter Green, art director of Lucky Peach, and packed with drawings, neighborhood photos, and lots of humor, Pizza Camp is a novel approach to homemade pizza.



Hawker Fare

Hawker Fare Author James Syhabout
ISBN-10 9780062656100
Release 2018-01-23
Pages 368
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From chef James Syhabout of two–Michelin-star restaurant Commis, an Asian-American cookbook like no other—simple recipes for cooking home-style Thai and Lao dishes James Syhabout’s hugely popular Hawker Fare restaurant in San Francisco is the product of his unique family history and diverse career experience. Born into two distinct but related Asian cultures—from his mother’s ancestral village in Isan, Thailand’s northeast region, and his father’s home in Pakse, Laos—he and his family landed in Oakland in 1981 in a community of other refugees from the Vietnam War. Syhabout at first turned away from the food of his heritage to work in Europe and become a classically trained chef. After the success of Commis, his fine dining restaurant and the only Michelin-starred eatery in Oakland, Syhabout realized something was missing—and that something was Hawker Fare, and cooking the food of his childhood. The Hawker Fare cookbook immortalizes these widely beloved dishes, which are inspired by the open-air “hawker” markets of Thailand and Laos as well as the fine-dining sensibilities of James’s career beginnings. Each chapter opens with stories from Syhabout’s roving career, starting with his mother’s work as a line cook in Oakland, and moving into the turning point of his culinary life, including his travels as an adult in his parents’ homelands. From building a pantry with sauces and oils, to making staples like sticky rice and padaek, to Syhabout’s recipe for instant ramen noodles with poached egg, Hawker Fare explores the many dimensions of this singular chef’s cooking and ethos on ingredients, family, and eating well. This cookbook offers a new definition of what it means to be making food in America, in the full and vibrant colors of Thailand, Laos, and California.



My Bloody Life

My Bloody Life Author Reymundo Sanchez
ISBN-10 1569762325
Release 2007-04-01
Pages 320
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Looking for an escape from childhood abuse, Reymundo Sanchez turned away from school and baseball to drugs, alcohol, and then sex, and was left to fend for himself before age 14. The Latin Kings, one of the largest and most notorious street gangs in America, became his refuge and his world, but its violence cost him friends, freedom, self-respect, and nearly his life. This is a raw and powerful odyssey through the ranks of the new mafia, where the only people more dangerous than rival gangs are members of your own gang, who in one breath will say they’ll die for you and in the next will order your assassination.



Setting the Table

Setting the Table Author Danny Meyer
ISBN-10 9780061868245
Release 2009-10-13
Pages 336
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In October 1985, at age twenty-seven, Danny Meyer, with a good idea and scant experience, opened what would become one of New York City's most revered restaurants—Union Square Cafe. Little more than twenty years later, Danny is the CEO of one of the world's most dynamic restaurant organizations, which includes eleven unique dining establishments, each at the top of its game. How has he done it? How has he consistently beaten the odds and set the competitive bar in one of the toughest trades around? In this landmark book, Danny shares the lessons he's learned while developing the winning recipe for doing the business he calls "enlightened hospitality." This innovative philosophy emphasizes putting the power of hospitality to work in a new and counterintuitive way: The first and most important application of hospitality is to the people who work for you, and then, in descending order of priority, to the guests, the community, the suppliers, and the investors. This way of prioritizing stands the more traditional business models on their heads, but Danny considers it the foundation of every success that he and his restaurants have achieved. Some of Danny's other insights: Hospitality is present when something happens for you. It is absent when something happens to you. These two simple concepts—for and to—express it all. Context, context, context, trumps the outdated location, location, location. Shared ownership develops when guests talk about a restaurant as if it's theirs. That sense of affiliation builds trust and invariably leads to repeat business. Err on the side of generosity: You get more by first giving more. Wherever your center lies, know it, name it, believe in it. When you cede your core values to someone else, it's time to quit. Full of behind-the-scenes history on the creation of Danny's most famous restaurants and the anecdotes, advice, and lessons he has accumulated on his long and ecstatic journey to the top of the American restaurant scene, Setting the Table is a treasure trove of innovative insights that are applicable to any business or organization.



So Good

So Good Author Richard Blais
ISBN-10 9780544663091
Release 2017-05-16
Pages 256
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100 all-new recipes from the favorite Top Chef All-Stars winner and Top Chef judge and Food Network regular Fans know Richard Blais best as the winner of Bravo's Top Chef All-Stars, the first competitor to be invited back as a permanent judge on Top Chef, and now as a Food Network regular as well. On television, Blais is famous for his daring cooking, making use of science (think liquid nitrogen) to dazzle and impress. But how does he cook at home when the cameras are off? That's what this book will answer, with elevated homestyle recipes and personal stories which invite you behind the scenes and into his own kitchen for the first time. Some recipes might look familiar, like spaghetti and meatballs, but have a secret, flavor-boosting ingredient, and others feature clever but unexpected techniques, like his fried chicken which is first marinated in pickle juice. These are creative recipes that anyone can make and are sure to excite, from Seabass with Ginger Beer and Bok Choy to Jerked Spatchcock Chicken and Plantains, making this this the book Blais fans have been waiting for.



F ck That s Delicious

F ck  That s Delicious Author Action Bronson
ISBN-10 9781683351160
Release 2017-09-12
Pages 224
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This ain’t no cookbook. This ain’t no memoir. This is Action Bronson’s devotional, a book about the overwhelming power of delicious—no, f*cking amazing—food. Bronson is this era’s Homer, and F*ck, That’s Delicious is a modern-day Odyssey, replete with orgiastic recipes, world travel, siren songs, and weed. Illustrated, packed with images, and unlike any book in the entire galaxy, Bronson’s F*ck, That’s Delicious includes 40-plus recipes inspired by his childhood, family, tours, and travels. Journey from bagels with cheese that represent familial love to the sex and Big Macs of upstate New York fat camp and ultimately to the world’s most coveted five-star temples of gastronomy. And: the tacos in LA. The best Dominican chimis. Jamaican jerk. Hand-rolled pasta from Mario. Secrets to good eating from Massimo. Meyhem Lauren’s Chicken Patty Potpie. And more! more! more!



The Great American Burger Book

The Great American Burger Book Author George Motz
ISBN-10 9781613129425
Release 2016-04-12
Pages 240
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The Great American Burger Book is the first book to showcase a wide range of regional hamburger styles and cooking methods. Author and burger expert George Motz covers traditional grilling techniques as well as how to smoke, steam, poach, and deep-fry burgers based on signature recipes from around the country. Each chapter is dedicated to a specific regional burger, from the tortilla burger of New Mexico to the classic New York–style pub burger, and from the fried onion burger of Oklahoma to Hawaii's Loco Moco. Motz provides expert instruction, tantalizing recipes, and vibrant color photography to help you create unique variations on America's favorite dish in your own home. Recipes feature regional burgers from: California, Connecticut, Florida, Hawaii, Iowa, Kansas, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, Montana, Nebraska, New Jersey, New Mexico, New York, North Carolina, Oklahoma, South Carolina, Tennessee, Texas, Utah, and Wisconsin.