Dining in the Dark
Title | Dining in the Dark PDF eBook |
Author | Bryan Miller |
Publisher | Simon and Schuster |
Pages | 205 |
Release | 2021-09-28 |
Genre | Biography & Autobiography |
ISBN | 1510760407 |
The Rise and Fall of the World’s Most Powerful Restaurant Critic and His Battle with Severe, Debilitating Depression From the early 1980s to the mid-1990s, Bryan Miller was a household name among restaurant goers in the greater New York City area and beyond as the restaurant critic for the New York Times, as well as the author of numerous books, a public speaker, and a radio and television commentator. Over ten years as a columnist, he dined out more than five thousand times in the United States and abroad, from haute to humble. The Wine Spectator, in a front-page profile, declared Miller “the most powerful restaurant critic in America.” And for much of that time, he wanted to die. Dining in the Dark chronicles Miller’s battle with Bipolar II disorder, also known as depression, which ruined his life, professionally and personally. Depression was directly responsible for his surrendering the New York Times restaurant column and, shortly thereafter, leaving the paper altogether. Everything he had worked for so diligently, rising from cub reporter to big-city columnist in less than a decade, vanished. In the ensuing years, unable to work, he lost his home, his life savings, two wonderful wives, the chance to have a family, and numerous friends and colleagues. He became increasingly reclusive; like many victims of serious depression, he reached the point where he was afraid to answer the phone. Pile on a brain tumor, electroshock therapy, a near-fatal bout with Lyme disease, accidental drug overdoses (he was once carried out of the newsroom on a gurney), and you have a life in shambles. Dining in the Dark tells the story of Miller’s battle, but it also brings hope by sharing his journey to coping with, and finally conquering, his depression. The coping mechanisms he employed in order to get through the day will be of benefit to those in need of a helping hand. Dining in the Dark is philosophical, inspirational, educational, and even humorous at times. And, of course, there are lots of inside-the-New York Times anecdotes, as well as lots of food, wine, travel, and celebrity.
The Most Spectacular Restaurant in the World
Title | The Most Spectacular Restaurant in the World PDF eBook |
Author | Tom Roston |
Publisher | Abrams |
Pages | 320 |
Release | 2019-09-10 |
Genre | Cooking |
ISBN | 1683356934 |
An “engrossing” history of the restaurant atop the World Trade Center “that ruled the New York City skyline from April 1976 until September 11, 2001” (Booklist, starred review). In the 1970s, New York City was plagued by crime, filth, and an ineffective government. The city was falling apart, and even the newly constructed World Trade Center threatened to be a fiasco. But in April 1976, a quarter-mile up on the 107th floor of the North Tower, a new restaurant called Windows on the World opened its doors—a glittering sign that New York wasn’t done just yet. In The Most Spectacular Restaurant in the World, journalist Tom Roston tells the complete history of this incredible restaurant, from its stunning $14-million opening to 9/11 and its tragic end. There are stories of the people behind it, such as Joe Baum, the celebrated restaurateur, who was said to be the only man who could outspend an unlimited budget; the well-tipped waiters; and the cavalcade of famous guests as well as everyday people celebrating the key moments in their lives. Roston also charts the changes in American food, from baroque and theatrical to locally sourced and organic. Built on nearly 150 original interviews, The Most Spectacular Restaurant in the World is the story of New York City’s restaurant culture and the quintessential American drive to succeed. “Roston also digs deeply into the history of New York restaurants, and how Windows on the World was shaped by the politics and social conditions of its era.” —The New York Times “The city’s premier celebration venue, deeply woven into its social, culinary and business fabrics, deserved a proper history. Roston delivers it with power, detail, humor and heartbreak to spare.” ?New York Post “A rich, complex account.” ?Kirkus Reviews (starred review)
Theatre in the Dark
Title | Theatre in the Dark PDF eBook |
Author | Adam Alston |
Publisher | Bloomsbury Publishing |
Pages | 301 |
Release | 2017-07-27 |
Genre | Performing Arts |
ISBN | 147425120X |
Theatre in the Dark: Shadow, Gloom and Blackout in Contemporary Theatre responds to a rising tide of experimentation in theatre practice that eliminates or obscures light. It brings together leading and emerging practitioners and researchers in a volume dedicated to exploring the phenomenon and showcasing a range of possible critical and theoretical approaches. This book considers the aesthetics and phenomenology of dark, gloomy and shadow-strewn theatre performances, as well as the historical and cultural significances of darkness, shadow and the night in theatre and performance contexts. It is concerned as much with the experiences elicited by darkness and obscured or diminished lighting as it is with the conditions that define, frame and at times re-shape what each might 'mean' and 'do'. Contributors provide surveys of relevant practice, interviews with practitioners, theoretical reflections and close critical analyses of work by key innovators in the aesthetics of light, shadow and darkness. The book has a particular focus on the work of contemporary theatre makers – including Sound&Fury, David Rosenberg and Glen Neath, Lundahl & Seitl, Extant, and Analogue – and seeks to deepen the engagement of theatre and performance studies with what might be called 'the sensory turn'. Theatre in the Dark explores ground-breaking areas that will appeal to researchers, practitioners and audiences alike.
Dining in the Dark
Title | Dining in the Dark PDF eBook |
Author | Michael Robert Newberg |
Publisher | |
Pages | 272 |
Release | 1997 |
Genre | Food habits |
ISBN |
Dainty Dining
Title | Dainty Dining PDF eBook |
Author | Angela Webster McRae |
Publisher | |
Pages | 102 |
Release | 2011 |
Genre | Biography & Autobiography |
ISBN | 9780615533452 |
Dainty Dining gives readers a glimpse inside some of the department store tea rooms of yesteryear, where the customers enjoyed such classics as Frozen Fruit Salad, Chicken Pot Pie, Chicken Salad and Wellesley Fudge Cake. Features recipes and images from 20 flagship department stores!
Prune
Title | Prune PDF eBook |
Author | Gabrielle Hamilton |
Publisher | Random House |
Pages | 619 |
Release | 2014-11-04 |
Genre | Cooking |
ISBN | 0812994108 |
NEW YORK TIMES BESTSELLER From Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY NAMED ONE OF THE BEST BOOKS OF THE SEASON BY Time • O: The Oprah Magazine • Bon Appétit • Eater A self-trained cook turned James Beard Award–winning chef, Gabrielle Hamilton opened Prune on New York’s Lower East Side fifteen years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways. The result is delicious food that satisfies on many levels. Highly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant’s kitchen binders. It is written to Gabrielle’s cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks—a head’s up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish. Complete with more than with more than 250 recipes and 250 color photographs, home cooks will find Prune’s most requested recipes—Grilled Head-on Shrimp with Anchovy Butter, Bread Heels and Pan Drippings Salad, Tongue and Octopus with Salsa Verde and Mimosa’d Egg, Roasted Capon on Garlic Crouton, Prune’s famous Bloody Mary (and all 10 variations). Plus, among other items, a chapter entitled “Garbage”—smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune. Featured here are the recipes, approach, philosophy, evolution, and nuances that make them distinctively Prune’s. Unconventional and honest, in both tone and content, this book is a welcome expression of the cookbook as we know it. Praise for Prune “Fresh, fascinating . . . entirely pleasurable . . . Since 1999, when the chef Gabrielle Hamilton put Triscuits and canned sardines on the first menu of her East Village bistro, Prune, she has nonchalantly broken countless rules of the food world. The rule that a successful restaurant must breed an empire. The rule that chefs who happen to be women should unconditionally support one another. The rule that great chefs don’t make great writers (with her memoir, Blood, Bones & Butter). And now, the rule that restaurant food has to be simplified and prettied up for home cooks in order to produce a useful, irresistible cookbook. . . . [Prune] is the closest thing to the bulging loose-leaf binder, stuck in a corner of almost every restaurant kitchen, ever to be printed and bound between cloth covers. (These happen to be a beautiful deep, dark magenta.)”—The New York Times “One of the most brilliantly minimalist cookbooks in recent memory . . . at once conveys the thrill of restaurant cooking and the wisdom of the author, while making for a charged reading experience.”—Publishers Weekly (starred review)
Service Included
Title | Service Included PDF eBook |
Author | Phoebe Damrosch |
Publisher | Harper Collins |
Pages | 244 |
Release | 2009-10-13 |
Genre | Biography & Autobiography |
ISBN | 0061833789 |
A head server at a renowned NYC restaurant dishes out stories and trade secrets from the world of fine dining in this behind-the-scenes memoir. While recent college grad Phoebe Damrosch was figuring out what to do with her life, she supported herself by working as a waiter. Before long she was a captain at the legendary four-star restaurant Per Se, the culinary creation of master chef Thomas Keller. Service Included is the story of her experiences there: her obsession with food, her love affair with a sommelier, and her observations of the highly competitive and frenetic world of fine dining. Along the way, she provides insider dining tips, such as: Never ask your waiter what else he or she does. Never send something back after eating most of it. Never make gagging noises when hearing the specials—someone else at the table might like to order one.