-PDF Download- Snacky Tunes EBOOK

Snacky Tunes

Author: Darin Bresnitz

Publisher: Phaidon

Published: 2020

Total Pages: 0

ISBN-13: 9781838661366

"Founded in 2009 by Darin and Greg Bresnitz, the podcast Snacky Tunes served as the first platform to discuss food and music, creating a space for chefs, restaurateurs, musicians, and bands to share their stories and creative processes. The Bresnitz brothers now present Snacky Tunes--a collection of 77 all-new candid interviews from the world's most acclaimed chefs--showcasing these soul-sustaining exchanges, in which food and music seamlessly intertwine. The chefs share personal stories about how music plays a pivotal role in their careers-shaping identities, igniting creativity, and influencing the restaurants they build and the food they serve. Organized alphabetically, individual entries are also accompanied by a previously unpublished recipe and custom playlist crafted by each chef, showcasing how a soundtrack both sets the tone for their kitchens, restaurants and fuels their creative process"--Amazon.com

Pizza Czar

Author: Anthony Falco

Publisher: Abrams

Published: 2021-05-18

Total Pages: 410

ISBN-13: 1647002907

DOWNLOAD EBOOK →

In his comprehensive first book, legendary pizza czar Anthony Falco teaches you everything you need to know to make pizza wherever you are, drawing from his singular experience opening pizzerias around the globe If there’s one thing the entire world can agree on, it’s pizza. It just might be the world’s favorite food. In every climate, in every region, in every kind of kitchen, there’s pizza to be had, infused with local flavor. In this definitive book, filled with hacks, tips, and secret techniques never before shared, International Pizza Consultant Anthony Falco brings the world of pizza to your kitchen, wherever you are. After eight years at the famous Brooklyn restaurant Roberta’s, culminating with his position as Pizza Czar, Falco pivoted from the New York City food scene to the world, traveling to Brazil, Colombia, Kuwait, Panama, Canada, Japan, India, Thailand, and all across the United States. His mission? To discover the secrets and spread the gospel of making the world’s favorite food better. Now the planet’s leading expert pizza consultant, he can make great pizza 8,000 feet above sea level in Bogotá or in subtropical India, and he can certainly help you do it at home. An exhaustive resource for absolutely any pizza cook, teaching mastery of the classics and tricks of the trade as well as completely unique takes on styles and recipes from around the globe, Pizza Czar is here to help you make world-class pizza from anywhere on the map. Important Note: For a correction to the extra-virgin olive oil quantity in the recipe for Thin & Crispy Dough on page 57, and for instructions on using this book without a sourdough starter, see https://www.abramsbooks.com/errata/craft-errata-pizza-czar/* For corrections to the recipes for Thin & Crispy Dough on page 57 and Garlic, Caramelized Onion, Anchovy, and Breadcrumb Sicilian Pizza page 124, and for instructions on using this book without a sourdough starter, see https://www.abramsbooks.com/errata/craft-errata-pizza-czar/*

Koreatown

Author: Deuki Hong

Publisher: Clarkson Potter

Published: 2016-02-16

Total Pages: 274

ISBN-13: 0804186146

DOWNLOAD EBOOK →

A New York Times bestseller and one of the most praised Korean cookbooks of all time, you'll explore the foods and flavors of Koreatowns across America through this collection of 100 recipes. This is not your average "journey to Asia" cookbook. Koreatown is a spicy, funky, flavor-packed love affair with the grit and charm of Korean cooking in America. Koreatowns around the country are synonymous with mealtime feasts and late-night chef hangouts, and Deuki Hong and Matt Rodbard show us why through stories, interviews, and over 100 delicious, super-approachable recipes. It's spicy, it's fermented, it's sweet and savory and loaded with umami: Korean cuisine is poised to break out in the U.S., but until now, the cookbooks have been focused on taking readers on an idealized Korean journey. Koreatown, though, is all about what's real and happening right here: the foods of Korean American communities all over our country, from L.A. to New York City, from Atlanta to Chicago. We follow Rodbard and Hong through those communities with stories and recipes for everything from beloved Korean barbecue favorites like bulgogi and kalbi to the lesser-known but deeply satisfying stews, soups, noodles, salads, drinks, and the many kimchis of the Korean American table.

FOODHEIM

Author: Eric Wareheim

Publisher: Ten Speed Press

Published: 2021-09-21

Total Pages: 305

ISBN-13: 1984858521

DOWNLOAD EBOOK →

NEW YORK TIMES BESTSELLER • From one half of the cult comedy duo Tim & Eric comes the culinary bible for modern food freaks, showing you how to throw epic parties, suck the marrow out of life, and cook better than your grandmother. ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker • ONE OF THE BEST COOKBOOKS OF THE YEAR: New York Post • “A book with all the recipes to Wareheim’s insanely delicious secret sauces? And a sneak peek at the man behind the curtain?? I’ll take two please . . . extra crispy!!!”—Jack Black Director and actor Eric Wareheim might be known for his comedy, but his passion for food and drink is no joke. For the last fifteen years he has been traveling the world in search of the best bites and sips, learning from top chefs and wine professionals along the way. His devotion to beautiful natural wine, the freshest seafood crudos, and perfectly cooked rib-eyes is legit. And now he wants to share with you everything he’s learned on this epic food journey. In Foodheim, Wareheim takes readers deep into his foodscape with chapters on topics like circle foods (burgers, tacos), grandma foods (pasta, meatballs), and juicy foods (steak, ribs). Alongside recipes for Chicken Parm with Nonna Sauce, Personal Pan Pep Pep, and Crudite Extreme with Dill Dippers, you will discover which eight cocktail recipes you should know by heart, how to saber a bottle of bubbly, and what you need to do to achieve handmade pasta perfection at home. Written with award-winning cookbook editor Emily Timberlake and featuring eye-popping photographs and art chronicling Wareheim's evolution as a drinker, how to baby your pizza dough into pie perfection, and more, Foodheim is the ultimate book for anyone who lives to eat. Praise for Foodheim “We are all searching for greatness, and Eric is what we are searching for in ourselves. Through his searching we don’t need to search: we have found. Eric is my Martha Stewart, my mother. He’s the maître d, the Emeril Lagasse, the Andre Agassi, the Dennis Rodman. He’s true love and commitment to the craft of the food. He is food.”—Matty Matheson “Eric has written an instant classic that will command prime real estate in every young culinary enthusiast’s kitchen. People will say about Foodheim what past generations have said about Joy of Cooking, ’This book taught me how to cook.’ If this book existed as a resource for me when I was making my bones, I would surely be more successful today. Hail, Foodheim!”—Kris Yenbamroong, chef and owner of NIGHT + MARKET

Food IQ

Author: Daniel Holzman

Publisher: HarperCollins

Published: 2022-02-22

Total Pages: 588

ISBN-13: 0063062828

DOWNLOAD EBOOK →

WINNER OF THE 2023 IACP COOKBOOK AWARD (FOOD ISSUES AND MATTERS) In the spirit of books like Salt, Fat, Acid, Heat and Food Lab, an informative, entertaining, and essential guide to taking your kitchen smarts to a higher level—from two food world professionals (a chef and a writer). A Publishers Weekly bestseller and one of the top cookbooks of 2022 (Food & Wine, The Sporkful, CBS Saturday Morning, Today Show). When food writer Matt Rodbard met chef Daniel Holzman while covering the opening of his restaurant, The Meatball Shop, on New York's Lower East Side, it was a match made in questions. More than a decade later, the pair have remained steadfast friends—they write a popular column together, and talk, text, and DM about food constantly. Now, in Food IQ, they're sharing their passion and deep curiosity for home cooking, and the food world zeitgeist, with everyone. Featuring 100 essential cooking questions and answers, Food IQ includes recipes and instructions for a variety of dishes that utilize a wide range of ingredients and methods. Holzman and Rodbard provide essential information every home cook needs on a variety of cooking fundamentals, including: Why does pasta always taste better in a restaurant? (The key to a perfect sauce is not pasta water, but a critical step involving . . . emulsification.) When is it okay to cook with frozen vegetables? (Deep breath. It's very much OK, but only with certain types.) What is baker's math, and why is it the secret to perfect pastry every time? (It uses the weight of flour as the constant and . . . we have a handy chart for you.) Rodbard and Holzman also offer dozens of delicious recipes, such as Oyakodon--Chicken and Eggs Poached in Sweet Soy Sauce Dashi, The Cast Iron Quesadilla That Will Change the Way You Quesadilla, and 40 Minute Red Sauce. Throughout this culinary reference guide and cookbook readers can expect to find both wisdom and wit, as well as stunning photos and illustrations, and illuminating conversations with notable chefs, writers, and food professionals such as Ina Garten, Roy Choi, Eric Ripert, Helen Rosner, Thérèse Nelson, Priya Krishna, and Claire Saffitz. From grilling to sous vide, handmade pasta to canned fish, and deconstructing everything from salt and olive oil to organic produce and natural wine, Food IQ is a one-stop shop for foodies and home cooks, from novices to the most-adventurous culinarians. You don't know what you don't know.

Chefs, Drugs and Rock & Roll

Author: Andrew Friedman

Publisher: HarperCollins

Published: 2018-02-27

Total Pages: 571

ISBN-13: 0062225871

DOWNLOAD EBOOK →

An all-access history of the evolution of the American restaurant chef Chefs, Drugs and Rock & Roll transports readers back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and '80s. Taking a rare, coast-to-coast perspective, Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped draw new talent to the profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang Puck and future stars such as Susan Feniger, Mary Sue Milliken, and Nancy Silverton; and into the clash of cultures between established French chefs in New York City and the American game changers behind The Quilted Giraffe, The River Cafe, and other East Coast establishments. We also meet young cooks of the time such as Tom Colicchio and Emeril Lagasse who went on to become household names in their own right. Along the way, the chefs, their struggles, their cliques, and, of course, their restaurants are brought to life in vivid detail. As the '80's unspool, we see the profession evolve as American masters like Thomas Keller rise, and watch the genesis of a “chef nation” as these culinary pioneers crisscross the country to open restaurants and collaborate on special events, and legendary hangouts like Blue Ribbon become social focal points, all as the industry-altering Food Network shimmers on the horizon. Told largely in the words of the people who lived it, as captured in more than two hundred author interviews with writers like Ruch Reichl and legends like Jeremiah Tower, Alice Waters, Jonathan Waxman, and Barry Wine, Chefs, Drugs and Rock & Roll treats readers to an unparalleled 360-degree re-creation of the business and the times through the perspectives not only of the groundbreaking chefs but also of line cooks, front-of-house personnel, investors, and critics who had front-row seats to this extraordinary transformation.

Anni & Josef Albers

Author: Nicholas Fox Weber

Publisher: Phaidon

Published: 2020

Total Pages: 0

ISBN-13: 9781838661427

DOWNLOAD EBOOK →

A spectacular and unprecedented visual biography of the leading pioneers and protagonists of modern art and design Josef - painter, designer, and teacher - and Anni Albers - textile artist and printmaker - are among the twentieth century's most important abstract artists, and this is the first monograph to celebrate the rich creative output and beguiling relationship of these two masters in one elegant volume. It presents their life and work as never before, from their formative years at the Bauhaus in Germany to their remarkable influence at Black Mountain College in the United States through their intensely productive period in Connecticut. Accessibly written, the book is packed with more than 750 artworks, archival images, and documents - many published here for the first time - all tracing the remarkable lives and careers of this legendary couple. Dispersed throughout area series of short essays on artists that focuses on the Alberses relationship with a number of important artists and architects of the 20th century, like Ruth Asawa, Marcel Breuer, Merce Cunningham, Philip Johnson, Paul Klee, Jacob Lawrence, and many more. The beautifully cloth-bound package utilizes an elegant color palette and design that speaks to the work of both artists. This comprehensive visual biography showcases the artists' rich and dynamic lives, and their infinite influence on each other, as they shared the profound conviction that art was central to human existence.

John Derian Paper Goods: Color Studies Notebooks

Author: John Derian

Publisher: Artisan

Published: 2021-04-13

Total Pages: 64

ISBN-13: 9781648290411

DOWNLOAD EBOOK →

What delights you? A vibrant red? A mysterious blue? Color studies capture that place where ground mineral meets water and light, imagination meets science, and the painter has an aha moment. John Derian is an artist and designer whose work with printed images of the past transports the viewer to another time and place. Take the journey with him, in this set of notebooks perfect for recording thoughts, impressions, lists, and drawings. 3 blank, unruled notebooks 6 unique front and back cover illustrations 64 pages each

Black Axe Mangal

Author: Lee Tiernan

Publisher: Phaidon Press

Published: 2020-01-06

Total Pages: 0

ISBN-13: 9780714879314

DOWNLOAD EBOOK →

The much-anticipated first cookbook from one of London's most-loved cult restaurants Chef Lee Tiernan's Black Axe Mangal is a sensual riot, combining innovative open-fire cooking and underused ingredients with a bold aesthetic, influenced by his love of music and skate culture. This, the London restaurant's first cookbook, brings together Tiernan's signature recipes - including Pig's Cheek and Prune Doughnuts, Squid Ink Flatbreads with Smoked Cod's Roe and Shrimp-encrusted Pigs' Tails - along with step-by-step instructions for the three fundamentals of Black Axe Mangal cooking: bread, smoking and grilling.