Search:

Results 21 to 30 of 301 | « previous |

Cellar rat : my life in the restaurant underbelly / by Selinger, Hannah,author.;
"As Hannah Selinger will tell you, to be a good restaurant employee is to be invisible. At the height of her career as a server and then sommelier at some of New York's most famed dining institutions, Hannah was the hand that folded your napkin while you were in the bathroom, the employee silently slipping into the night through a side door after serving meals worth more than her rent. During her tenure, Selinger rubbed shoulders with David Chang, Bobby Flay, Johnny Iuzzini, and countless other food celebrities of the early 2000's. Her position allowed her access to a life she never expected; the lavish parties, the tasting courses, the wildly expensive wines-the rare world we see romanticized in countless movies and television shows. But the thing about being invisible is that people forget you're there, and most act differently when they think no one is looking. In CELLAR RAT, Selinger chronicles her rise and fall in the restaurant business, beginning with the gritty hometown pub where she fell in love with the industry and ending with her final post serving celebrities at the Hampton's classic Nick & Tony's. In between, readers will join Hannah on her emotional journey as she learns the joys of fine dining, the allure and danger of power, and what it takes to walk away from a career you love when it no longer serves you"--
Subjects: Biographies.; Autobiographies.; Personal narratives.; Selinger, Hannah.; Sommeliers; Waitresses; Women food service employees; Women food writers; Women in the food industry.;

You gotta eat here too! : more of Canada's favourite hometown restaurants and hidden gems / by Catucci, John,1973-author.; Vlessides, Michael,author.;
Subjects: Cookbooks.; Cooking, Canadian.; Restaurants;

The café by the sea : a novel / by Colgan, Jenny,author.;
Subjects: Domestic fiction.; Restaurants; Families; Islands;

The Wolf of Wok Street : restaurant-quality Asian food in 80 recipes / by Lim, Vincent,author.;
Vincent Yeow Lim (aka DimSimLim), also known as the "Wolf of Wok Street", has earned international acclaim for his exceptional wok cooking, amassing over 4 million followers across TikTok, Instagram, Facebook, and YouTube. In his debut cookbook, The Wolf of Wok Street, Vincent presents over 80 authentic recipes that bring his renowned Asian cuisine to your kitchen.
Subjects: Cookbooks.; Recipes.; Cooking, Asian.; Wok cooking.;

Raw dog : the naked truth about hot dogs / by Loftus, Jamie,author.;
Includes bibliographical references."Part travelogue, part culinary history, all capitalist critique--comedian Jamie Loftus's debut, Raw Dog, will take you on a cross-country road trip in the summer of 2021, and reveal what the creation, culture, and class influence of hot dogs says about America now. Hot dogs. Poor people created them. Rich people found a way to charge fifteen dollars for them. They're high culture, they're low culture, they're sports food, they're kids' food, they're hangover food, and they're deeply American, despite having no basis whatsoever in America's Indigenous traditions. You can love them, you can hate them, but you can't avoid the great American hot dog. Raw Dog: The Naked Truth About Hot Dogs is part investigation into the cultural and culinary significance of hot dogs and part travelog documenting a cross-country road trip researching them as they're served today. From avocado and spice in the West to ass-shattering chili in the East to an entire salad on a slice of meat in Chicago, Loftus, her pets, and her ex eat their way across the country during the strange summer of 2021. It's a brief window into the year between waves of a plague that the American government has the resources to temper, but not the interest. So grab a dog, lay out your picnic blanket, and dig into the delicious and inevitable product of centuries of violence, poverty, and ambition, now rolling around at your local 7-Eleven."--
Subjects: Loftus, Jamie; Diners (Restaurants); Fast food restaurants; Frankfurters;

Swamp water / by Munsch, Robert N.,1945-; Martchenko, Michael.;
Victoria's grandmother takes her out for a very special, fancy birthday lunch.LSC
Subjects: Humorous fiction.; Grandparent and child; Restaurants;
© c2013., North Winds Press,

The calamity café : a down South café mystery / by Leeson, Gayle.;
LSC
Subjects: Mystery fiction.; Cooks; Restaurants; Murder;

The Satisfaction Café : a novel / by Wang, Kathy,author.;
"Joan's life is a series of unexpected events: she never thought she would live in California, nor did she expect her first marriage to implode -- especially as quickly and spectacularly as it did. She definitely did not expect to fall in love with an older, wealthy American man and become his fourth wife and mother to his youngest children. Joan and her children grow older, and one day she makes a drastic change: she opens the Satisfaction Café, a place where customers can find connection through conversation. With humor and grace, Joan creates a space for meaningful relationships and constructs a lasting legacy."--
Subjects: Domestic fiction.; Novels.; Remarriage; Restaurants; Stepmothers; Taiwanese Americans;

Why I cook / by Colicchio, Tom,author.; Stein, Joshua David,contributor.;
"Tom Colicchio cooked his first recipe at 13 years old-a stuffed eggplant from an issue of Cuisine magazine that he picked up out of boredom-and it changed his life. Now for the first time ever, Tom recounts the extraordinary personal journey that brought him from his working-class Italian background in Elizabeth, New Jersey, to the award-winning kitchens of New York City's best restaurants to the stage of the Emmy Awards. Through 10 memoir chapters and 60 recipes, Why I Cook shares Tom's personal reflections of more than 40 years behind the stove"--
Subjects: Biographies.; Cookbooks.; Recipes.; Autobiographies.; Personal narratives.; Colicchio, Tom.; Craft (Restaurant); Cooks; Seasonal cooking.;

Where we ate : a field guide to Canada's restaurants, past and present / by Peyton, Gabby,author.;
What is Canadian cuisine? While cookbook authors and historians have spent decades trying to answer this question, Canadian food isn't summed up by one iconic dish, but rather a huge range of meals, flavours, and cultural influences. It's about the people who make our food, who cook it and serve it to us at lunch counters, in ornate dining rooms and through take-out windows. In her debut book, restaurant critic and journalist Gabby Peyton has penned a celebration of 150 restaurants that have left a mark on the way Canada eats--whether they're serving California rolls, foie gras poutine, hand-cut beef tartare or bánh mì--and brings us from one decade to the next, showing how our dining trends evolved from beef consommé at Auberge Saint-Gabriel in 1754 to nori-covered hot dogs at Japadog.
Subjects: Cookbooks.; Recipes.; Cooking; Cooking; Food; Food; Restaurants; Restaurants;

Results 21 to 30 of 301 | « previous |