The acclaimed chef and co-owner of New York City's well-known restaurant presents one hundred complete recipes, explaining why he uses particular combinations of foods and showing how to present each dish in the signature Gotham style. Tour.

Thirty Six market-inspired recipes from Gotham Bar and Grill Chef Alfred Portale. This collection of vegetarian recipes from an iconic New York institution is an homage to the summer produce season and the rise of the American farmers market. Following the summer produce offerings at Union Square Greenmarket in New York City these recipes reflect dishes Chef Portale created for his menu at Gotham. Ranging from simple to more complex, these recipes are a window into how one of America's most recognized kitchens creates seasonal deliciousness.

Features bibliographical, biographical and contact information for living authors worldwide who have at least one English publication. Entries include name, pseudonyms, addresses, citizenship, birth date, specialization, career information and a bibliography.

"When it comes to cooking, there are twelve seasons," says Alfred Portale, the world-renowned chef of the Gotham Bar and Grill restaurant. To him, each month is a season unto itself--not just because crucial ingredients peak at different points during the traditional four seasons, but also because each month carries with it a unique set of emotions and associations. Alfred Portale's 12 Seasons Cookbook takes the home cook on a deeply personal journey through the year in food. Many chapters are ingredient-driven, such as May, which Portale dubs "The Big Bang of the Culinary Year," because of the proliferation of vegetables such as fava beans, asparagus, and morel mushrooms. August, entitled "Seize the Day," presents recipes that lend themselves to late-summer entertaining. "November--Giving Thanks" is devoted entirely to Portale's interpretations of Thanksgiving standards while "December--Celebrations" shares elegant holiday dishes as well as a selection of canapes and food to give as gifts. Portale also offers his unique approach to months like September in which he responds to the post-Labor Day return to work and school with "Recipes for Busy Times." As in his award-winning Alfred Portale's Gotham Bar and Grill Cookbook, Portale provides instructions for planning ahead and for how to vary or expand recipes to accommodate ingredient availability and seasonality. He also includes essays on favorite foods and techniques, tips on preserving, advice on what to drink, and suggestions for thematic menus. Brought to breathtaking life with more than one hundred full-color photographs, Alfred Portale's 12 Seasons Cookbook captures the glory and possibility of every month of the year.

Fresh, natural, seasonal, and deliciously packaged, The Greenmarket Cookbook offers 100 recipes and 150 color and b&w photographs from the country's leading greenmarket.

John Ross has been living in the old colonial quarter of Mexico City for the last three decades, a rebel journalist covering Mexico and the region from the bottom up. He is filled with a gnawing sense that his beloved Mexico City's days as the most gargantuan, chaotic, crime-ridden, toxically contaminated urban stain in the western world are doomed, and the monster he has grown to know and love through a quarter century of reporting on its foibles and tragedies and blight will be globalized into one more McCity. El Monstruo is a defense of place and the history of that place. No one has told the gritty, vibrant histories of this city of 23 million faceless souls from the ground up, listened to the stories of those who have not been crushed, deconstructed the Monstruo's very monstrousness, and lived to tell its secrets. In El Monstruo, Ross now does.