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Displaying 1 to 10 of 498

Kitchen confidential : adventures in the culinary underbelly

by:Bourdain, Anthony

A New York City chef who is also a novelist recounts his experiences in the restaurant business, and exposes abuses of power, sexual promiscuity, drug use, and other secrets of life behind kitchen doors.

Editions:146  Date:2000 - 2019  Genre(s):Biographies, Autobiographies, Autobiographies, Cookbooks, Humorous fiction

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Medium raw : a bloody valentine to the world of food and the people who cook

by:Bourdain, Anthony

Overview: The long-awaited follow-up to the megabestseller Kitchen Confidential. In the ten years since his classic Kitchen Confidential first alerted us to the idiosyncrasies and lurking perils of eating out, from Monday fish to the breadbasket conspiracy, much has changed for the subculture of chefs and cooks, for the restaurant business-and for Anthony Bourdain. Medium Raw explores these changes, moving back and forth from the author's bad old days to the present. Tracking his own strange and unexpected voyage from journeyman cook to globe-traveling professional eater and drinker, and even to fatherhood, Bourdain takes no prisoners as he dissects what he's seen, pausing along the way for a series of confessions, rants, investigations, and interrogations of some of the most controversial figures in food.

Editions:37  Date:2010 - 2018  Genre(s):Biographies, Autobiographies, Autobiographies

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Blood, bones, & butter : the inadvertent education of a reluctant chef

by:Hamilton, Gabrielle

The chef of New York's East Village Prune restaurant presents an account of her search for meaning and purpose in the central rural New Jersey home of her youth, marked by a first chicken kill, an international backpacking tour, and the opening of a first restaurant.

Editions:33  Date:2010 - 2014  Genre(s):Biographies, Autobiographies, Autobiographies, Biographies

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Garlic and sapphires : the secret life of a critic in disguise

by:Reichl, Ruth

The editor-in-chief of "Gourmet," a former restaurant critic at the The New York times, recounts her visits to some of the world's most acclaimed restaurants, both as herself and as an anonymous diner in disguise, to offer insight into the differences in her dining experiences.

Editions:37  Date:2005 - 2013  Genre(s):Biographies, Cookbooks, Cookbooks, Biographies, Autobiographies

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Cleaving : a story of marriage, meat, and obsession

by:Powell, Julie, 1973-

Her marriage challenged by an insane, irresistible love affair, Julie decides to leave town and immerse herself in a new obsession: butchery.

Editions:30  Date:2009 - 2014  Genre(s):Biographies, Autobiographies, Autobiographies

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The big oyster : history on the half shell

by:Kurlansky, Mark

Before New York City was the Big Apple, it could have been called the Big Oyster. Author Kurlansky tells the remarkable story of the oyster, whose influence on the great metropolis remains unparalleled. For centuries New York was famous for its oysters, Gotham's most celebrated export, a staple food for the wealthy, the poor, and tourists alike, and the primary natural defense against pollution for the city's congested waterways.

Editions:17  Date:2006 - 2016  Genre(s):History

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Puerto Rican cuisine in America : Nuyorican and Bodega recipes

by:Rivera, Oswald, 1944-

Puerto Rican cuisine, with its strong Spanish and African influences, holds a unique position in the world of Caribbean cooking. The food is spicy, hearty, healthy, sensuous, and adventurous. These 240-plus recipes range from traditional island dishes and drinks to the latest Nuyorican creations. Illustrations.

Editions:19  Date:1993 - 2015  Genre(s):Cookbooks, Cookbooks

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97 Orchard : an edible history of five immigrant families in one New York tenement

by:Ziegelman, Jane

"In 97 Orchard, Jane Ziegelman explores the culinary life that was the heart and soul of New York's Lower East Side around the turn of the twentieth century- a city within a city, where Germans, Irish, Italians, and Eastern European Jews attempted to forge a new life. Through the experiences of five families, all of them residents of 97 Orchard Street, she takes readers on a vivid and unforgettable tour, from impossibly cramped tenement apartments down dimly lit stairwells where children played and neighbors socialized, beyond the front stoops where immigrant housewives found respite and company, and out into the hubbub of the dirty, teeming streets"--Page 2 of cover.

Editions:9  Date:2010 - 2012  Genre(s):History

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Pizza city : the ultimate guide to New York's favorite food

by:Genovese, Peter, 1952-

Journalist Peter Genovese surveys the food, the business, and the culture of New York City's pizza scene by visiting 250 pizzerias in all five boroughs. He provides borough-by-borough reviews, from "slice shops" with scant atmosphere to gourmet pizzerias, including shops that use organic ingredients and experiment with a variety of crusts and toppings. Hundreds of current and never-before-seen archival photos complement this funny and fascinating book.

Editions:7  Date:2013  Genre(s):Guidebooks

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Sous chef : 24 hours on the line

by:Gibney, Michael

"The back must slave to feed the belly. In this urgent and unique book, chef Michael Gibney uses twenty-four hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen. Here readers will find all the details, in rapid-fire succession, of what it takes to deliver an exceptional plate of food--the journey to excellence by way of exhaustion. Told in second-person narrative, Sous Chef is an immersive, adrenaline-fueled run that offers a fly-on-the-wall perspective on the food service industry, allowing readers to briefly inhabit the hidden world behind the kitchen doors, in real time. This exhilarating account provides regular diners and food enthusiasts alike a detailed insider's perspective, while offering fledgling professional cooks an honest picture of what the future holds, ultimately giving voice to the hard work and dedication around which chefs have built their careers. In a kitchen where the highest standards are upheld and one misstep can result in disaster, Sous Chef conjures a greater appreciation for the thought, care, and focus that go into creating memorable and delicious fare. With grit, wit, and remarkable prose, Michael Gibney renders a beautiful and raw account of this demanding and sometimes overlooked profession, offering a nuanced perspective on the craft and art of food and service. Advance praise for Sous Chef: 'A terrific nuts-and-bolts account of the real business of cooking as told from the trenches. No nonsense. This is what it takes'--Anthony Bourdain; 'This is excellent writing--excellent!--and it is thrilling to see a debut author who has language and story and craft so well in hand. Though I would never ask my staff to read my own book, I would happily require them to read Michael Gibney's"--Gabrielle Hamilton, author of Blood, Bones & Butter; 'Sous Chef is a marvelous, superbly written, intelligent, and accomplished book. I know no other book that so vividly renders the experience and complexity of life in a big restaurant kitchen. The sheer amount of knowledge demonstrated here of the particulars of cooking is immense, and the dynamic, seesaw relationship between chef and sous chef is especially well achieved. I was gripped by the author's culinary passion and literary sophistication. Bravo!'--Phillip Lopate; 'A good cook chooses ingredients carefully, just as a writer must select the right words. Michael Gibney is a word cook of the highest order, and this book will leave you licking your fingers'--Gary Shteyngart"-- Provided by publisher.

Editions:18  Date:2014 - 2015  Genre(s):Biographies, Biographies

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Displaying 1 to 10 of 498