Photographic memoir of one family restaurant dynasty that survived for five generations in the small central California town of Hanford.

A glass of wine can be delicious, but when it is paired with the right dish, it can resonate in a magnificent way. This cookbook lets any cook plan a meal in perfect concert with a favorite or special wine. Mystified by the art of choosing a wine to go with your meal, or vice versa? Is white wine with fish the only rule you know? The Wine Lovers Cookbook is a unique guide for the wine lover and cook who considers wine an essential part of a meal and wants to understand the dynamic interplay between wine and food. Author Sid Goldstein describes in detail the flavor profiles of 13 popular varietals, such as Merlot and Chardonnay, and explains which ingredients balance each wine, giving the reader a professionals foundation for planning meals with each kind of wine. Best of all, he offers 100 recipes, from appetizers to desserts, specifically created to complement a particular varietal. The Wine Lovers Cookbook is a truly essential reference, an irresistibly beautiful cookbook, and an inspiration for all who want to make the most of an excellent glass of wine.

While Italian restaurants are popular throughout the United States, New York, New Jersey, and Connecticut make up the part of the country most associated with the great ones. And one of the best is Carbone's in Hartford, Connecticut. Founded sixty-five years ago, Carbone's is Hartford's oldest and best-reviewed restaurant. The founder, Charlie Carbone, learned some of his best recipes from New York restaurants by going into their kitchens, posing as a health inspector, and watching their chefs. In the 1960's, chef Gaetano Carbone created a weekly special and many of these recipes by "the master" are in the book. Vinnie Carbone continues the family tradition and has a unique way of catering special events. Carbone's Cookbook not only contains the creative recipes of Executive Chef Paul Rafella and Michael McDowell, but also takes you inside a real family-owned Italian restaurant. Well into its second half-century, Carbone's is famous for its Veal All Bergamo, Roasted Mushrooms, Scampi Popalardo, Filetto do Manzo and Salmone Alla Senape. In keeping with the tradition of celebrating the finest regional restaurants in the United States, Carbone's is the sixth restaurant in the United States to be chosen to be a Roadfood cookbook by authors Jane and Michael Stern.

For the first time ever, the legendary chef collects and updates the best recipes from his six-decade career. Featuring DVD clips demonstrating every technique a cook will ever need. In his more than sixty years as a chef, Jacques Pépin has earned a reputation as a champion of simplicity. His recipes are classics. They find the shortest, surest route to flavor, avoiding complicated techniques. Now, in a book that celebrates his life in food, the world’s most famous cooking teacher winnows his favorite recipes from the thousands he has created, streamlining them even further. They include Onion Soup Lyonnaise-Style, which Jacques enjoyed as a young chef while bar-crawling in Paris; Linguine with Clam Sauce and Vegetables, a frequent dinner chez Jacques; Grilled Chicken with Tarragon Butter, which he makes indoors in winter and outdoors in summer; Five-Peppercorn Steak, his spin on a bistro classic; Mémé’s Apple Tart, which his mother made every day in her Lyon restaurant; and Warm Chocolate Fondue Soufflé, part cake, part pudding, part soufflé, and pure bliss. Essential Pépin spans the many styles of Jacques’s cooking: homey country French, haute cuisine, fast food Jacques-style, and fresh contemporary American dishes. Many of the recipes are globally inspired, from Mexico, across Europe, or the Far East. In the DVD clips included in the ebook, Jacques shines as a teacher, as he demonstrates all the techniques a cook needs to know. This truly is the essential Pépin.

Introduces two hundred recipes for quick and easy dinners, including hearty soups and sandwiches, ethnic dishes, and vegetable plates, along with suggestions for using supermarket ingredients and stocking a pantry.

The essays in Chop Suey and Sushi from Sea to Shining Sea fill gaps in the existing food studies by revealing and contextualizing the hidden, local histories of Chinese and Japanese restaurants in the United States. The writer of these essays show how the taste and presentation of Chinese and Japanese dishes have evolved in sweat and hardship over generations of immigrants who became restaurant owners, chefs, and laborers in the small towns and large cities of America. These vivid, detailed, and sometimes emotional portrayals reveal the survival strategies deployed in Asian restaurant kitchens over the past 150 years and the impact these restaurants have had on the culture, politics, and foodways of the United States. Some of these authors are family members of restaurant owners or chefs, writing with a passion and richness that can only come from personal investment, while others are academic writers who have painstakingly mined decades of archival data to reconstruct the past. Still others offer a fresh look at the amazing continuity and domination of the “evil Chinaman” stereotype in the “foreign” world of American Chinatown restaurants. The essays include insights from a variety of disciplines, including history, sociology, anthropology, ethnography, economics, phenomenology, journalism, food studies, and film and literary criticism. Chop Suey and Sushi from Sea to Shining Sea not only complements the existing scholarship and exposes the work that still needs to be done in this field, but also underscores the unique and innovative approaches that can be taken in the field of American food studies.

The world's most comprehensive, well documented, and well illustrated book on this subject, with 445 photographs and illustrations. Plus an extensive index.