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Author: George Dolese
Publisher: Chronicle Books
Published: 2003-05
Total Pages: 232
ISBN-13: 9780811839884
DOWNLOAD EBOOK →Firefighters are famous for their great food and it's no wonder since they cook their own meals seven days a week! "Firehouse Food" showcases the brave denizens of the firehouse and more than 100 of their best recipes. 80 photos.
Author: Robert G. Adams
Publisher: Gramercy
Published: 1998
Total Pages: 236
ISBN-13: 9780517188187
DOWNLOAD EBOOK →More than 200 recipes from career and volunteer firefighters.
Author: Keith Young
Publisher: Weldon Owen International
Published: 2021-09-07
Total Pages: 226
ISBN-13: 1681887959
DOWNLOAD EBOOK →Funny and engaging, deeply personal but down-to-earth, Cooking with the Firehouse Chef marries more than 100 personal recipes with the compelling story of the late fireman-chef Keith Young of the New York Fire Department. A revered firefighter, Young was also a lauded chef who won numerous television challenges, including a chicken cacciatore cookoff of an episode of “Throwdown with Bobby Flay” on the Food Network and two championship titles on “Chopped.” With varied recipes that are perfect for casual gatherings, barbecues, and busy weeknights, Young’s culinary repertoire features American favorites with crowd-pleasing starters like Manhattan clam chowder, garlic bread, and ceviche; flavorful lunch fare such as vegan hummus sandwiches and beef chili; hearty entrees and pastas like filet mignon, chicken marsala, and penne alla vodka; and classic desserts such as strawberry cheesecake and no-bake rice pudding. The delicious recipes are paired with stories and images from the firehouse, bringing Keith’s firehouse stories and cooking prowess to life.
Author: R. G. Adams
Publisher:
Published: 1995-12
Total Pages: 256
ISBN-13: 9780963808905
DOWNLOAD EBOOK →Author: Andrew F. Smith
Publisher: Oxford University Press
Published: 2007-05-01
Total Pages: 736
ISBN-13: 0199885761
DOWNLOAD EBOOK →Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food! Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors. Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few "hippies," but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further, avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking and eating for the last three centuries should own the Oxford Companion to American Food and Drink.
Author: Anna Terra
Publisher:
Published: 2010-04
Total Pages: 0
ISBN-13: 9780981994208
DOWNLOAD EBOOK →It seems like the hearty meal that was quickly cooked and satisfied a man-sized hunger went out of style with the Model-T and the Minnie Pearl. Most "home-cooking" and "southern cooking" cookbooks claim to be filled with easy-to-make recipes that appeal to the old-fashioned appetite, but only a few are scattered throughout their pages. For years now, culinary artist Anna Terra has been sharing her passion of cooking with family, friends, church organizations, local firehouses, and the homeless. Now in her first book, Anna shares how easy it is to put together a rib-sticking meal with just a few ingredients from any average household. Hot is bursting with good old-fashioned, home-style recipes that are as fast to make as they are fun to eat — it's a mealtime rescue plan that sizzles.
Author:
Publisher: Random House Value Publishing
Published: 1982
Total Pages: 198
ISBN-13: 9780517328781
DOWNLOAD EBOOK →Author: Joseph T. Bonanno
Publisher: Broadway
Published: 1998
Total Pages: 248
ISBN-13: 9780767900980
DOWNLOAD EBOOK →A working fireman, personal trainer, and firehouse cook extraordinaire turns his attention to grilling in this collection of 150 easy-to-make dishes from his own repertoire and from firefighters across the country. 15 photos.
Author:
Publisher:
Published: 2005-06
Total Pages: 220
ISBN-13: 9780578427249
DOWNLOAD EBOOK →Firefighters can't go out to eat when pulling their shifts, so the best cook of the lot generally becomes the designated firehouse chef. These amateur chefs often turn out meals ranging from gourmet status to favorite comfort foods. The chef at New York's Midwood Brooklyn Fire Department, Keith Young, is not an amateur. He's a graduate of the culinary program at prestigious Johnson & Wales University. In this, his first cookbook, Keith Young shares his favorite recipes.Firehouse chef Keith Young opens with a touching tribute to the victims of the World Trade Center terrorist attack, many of whom were close friends. Black and white photos throughout the book capture the author and fellow firefighters in the kitchen and around the firehouse. Shadowed inserts are interspersed throughout the book with firefighting anecdotes sure to bring a chuckle as well as cooking tips. Cooking in a firehouse is like cooking for family, so you'll find these recipes use easy-to-find ingredients in a wide spectrum of dishes. With semi-gourmet offerings such as Steak au Poivre with Mushroom Green Peppercorn Dijon Sauce to homey favorites like Grandma's Quick and Easy Pot Roast, you're sure to find something to please all palates. And yes, there are two chili recipes. Each recipe is introduced with a brief background description to give an idea on how it came about. They are presented in a no-nonsense format, easy on the eyes, with simple cooking instructions. The appendix includes the author's opinion on what every kitchen should have, covering pots, pans, knives, and other cooking essentials.The index, an often-overlooked cookbook essential, is better than many, making it easy to search for recipes by ingredient. It's no secret that firehouse cooks are famous for their food. Satisfying hungry, hard-working firefighters is no easy task. When you get right down to it, firehouse food is simply home cooking away from home. Cooking with the Firehouse Chef is sure to delight your family and friends with favorite comfort foods as well as ethnic and restaurant specialties.
Author: Dorothy Jackson Kite
Publisher: Gramercy
Published: 2001
Total Pages: 232
ISBN-13: 9780517218808
DOWNLOAD EBOOK →A collection of 150 recipes from firehouses across the United States, accompanied by stories about the firehouse. All the recipes have been tested by Better Homes and Gardens magazine test kitchens, and include such American favorites as New England clam chowder, Carolina coconut pie, Fire Alarm Chili, and many others. Firemen are known to be great cooks as well as wonderful heroes, and this book lets them show off their culinary talent.
