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1 Burnside Cooking and Food- Oddities

Secret Suppers: Rogue Chefs and Underground Restaurants in Warehouses, Townhouses, Open Fields, and Everywhere in Between

by

Secret Suppers: Rogue Chefs and Underground Restaurants in Warehouses, Townhouses, Open Fields, and Everywhere in Between Cover

 

Synopses & Reviews

Publisher Comments:

It’s happening in attics, garages, living rooms, parking lots and wine cellars across the nation – underground restaurant chefs are taking the food scene by storm, one dinner at a time. They’re throwing fabulous dinner parties at the drop of a hat for a hodge-podge of guests in offbeat, roving locations. They’re evading the cops, enticing the food-obsessed, and making headlines ("Restaurants on the Fringe, and Thriving"!). In short, they’re reinventing the dining experience. No wonder foodies are falling hard for the underground eating experience. And in Secret Suppers, LA Times journalist Jenn Garbee takes readers into this underground gourmet world as it’s taking place in Seattle, San Francisco, Washington, DC, Manhattan, Des Moines, Austin, and Sonoma County. Whether it’s steaks prepared in the parlor fireplace of a townhouse, or bacon-wrapped-bacon served on the deck of a charming little house in a sunny Seattle neighborhood, or a white-tablecloth affair set in an open field in Santa Barbara—chefs and food lovers are circumventing the restaurant altogether to cook what they want, to reinvent the serving ambiance whenever the whim strikes, and to attract the most adventurous diners. Sort of akin to speakeasies from an earlier era, some underground restaurants are the best-known secrets in town.

Synopsis:

In attics, garages, living rooms, warehouses, and wine cellars across America, underground chefs are taking the food scene by storm. Theyre throwing dinner parties at the drop of a hat, evading the cops, enticing the food-obsessed, and making headlines. Whether its sophisticated fare in a funky Des Moines B&B or bacon-wrapped-bacon on a deck in Seattle, chefs and food lovers are circumventing the restaurant altogether, unconstrained by a written menu or a million dollar remodeling budget. In short, theyre reinventing the dining experience. Secret Suppers samples this brave new world of food. Author Jenn Garbee profiles ten of these outlaw eateries, offering up great storytelling, opinionated tastings, and fascinating profiles of rogue chefs and intrepid eaters. Also included are 30 fabulous recipes culled from some of the countrys most exciting, creative cooks, including Oatmeal on the Rocks, Carmelized Plum Salad, Date-Stuffed Hanger Steak, Wasabi Smoked Salmon Tartare, and Black Mission Fig Frangipane Tart.

Synopsis:

It’s happening in attics, garages, living rooms, parking lots and wine cellars across the nation – underground restaurant chefs are taking the food scene by storm, one dinner at a time. They’re throwing fabulous dinner parties at the drop of a hat for a hodge-podge of guests in offbeat, roving locations. They’re evading the cops, enticing the food-obsessed, and making headlines ("Restaurants on the Fringe, and Thriving"!). In short, they’re reinventing the dining experience. No wonder foodies are falling hard for the underground eating experience. And in Secret Suppers, LA Times journalist Jenn Garbee takes readers into this underground gourmet world as it’s taking place in Seattle, San Francisco, Washington, DC, Manhattan, Des Moines, Austin, and Sonoma County. Whether it’s steaks prepared in the parlor fireplace of a townhouse, or bacon-wrapped-bacon served on the deck of a charming little house in a sunny Seattle neighborhood, or a white-tablecloth affair set in an open field in Santa Barbara—chefs and food lovers are circumventing the restaurant altogether to cook what they want, to reinvent the serving ambiance whenever the whim strikes, and to attract the most adventurous diners. Sort of akin to speakeasies from an earlier era, some underground restaurants are the best-known secrets in town.

About the Author

Jenn Garbee is a culinary instructor, chef-trained impromptu hostess, and freelance food writer whose work frequently appears in the Los Angeles Times. The former owner of the renowned online bakery Doughgirl, she lives in Los Angeles.

Product Details

ISBN:
9781570615467
Author:
Garbee, Jenn
Publisher:
Sasquatch Books
Author:
Garbee, Jennifer
Subject:
Entertaining - General
Subject:
Entertaining
Subject:
Cookery
Subject:
Dinners and dining
Subject:
Courses & Dishes - Brunch
Subject:
Courses & Dishes - General
Subject:
Suppers
Subject:
Cooking and Food-General
Copyright:
Edition Description:
Trade paper
Publication Date:
20080931
Binding:
TRADE PAPER
Language:
English
Illustrations:
B/W PHOTOGRAPHS
Pages:
256
Dimensions:
8 x 7 in 15 oz

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Related Subjects

Cooking and Food » Food Writing » Gastronomic Literature
Cooking and Food » General
Cooking and Food » Oddities
Cooking and Food » Special Occasions » Entertaining

Secret Suppers: Rogue Chefs and Underground Restaurants in Warehouses, Townhouses, Open Fields, and Everywhere in Between Used Trade Paper
0 stars - 0 reviews
$5.50 In Stock
Product details 256 pages Sasquatch Books - English 9781570615467 Reviews:
"Synopsis" by ,
In attics, garages, living rooms, warehouses, and wine cellars across America, underground chefs are taking the food scene by storm. Theyre throwing dinner parties at the drop of a hat, evading the cops, enticing the food-obsessed, and making headlines. Whether its sophisticated fare in a funky Des Moines B&B or bacon-wrapped-bacon on a deck in Seattle, chefs and food lovers are circumventing the restaurant altogether, unconstrained by a written menu or a million dollar remodeling budget. In short, theyre reinventing the dining experience. Secret Suppers samples this brave new world of food. Author Jenn Garbee profiles ten of these outlaw eateries, offering up great storytelling, opinionated tastings, and fascinating profiles of rogue chefs and intrepid eaters. Also included are 30 fabulous recipes culled from some of the countrys most exciting, creative cooks, including Oatmeal on the Rocks, Carmelized Plum Salad, Date-Stuffed Hanger Steak, Wasabi Smoked Salmon Tartare, and Black Mission Fig Frangipane Tart.
"Synopsis" by , It’s happening in attics, garages, living rooms, parking lots and wine cellars across the nation – underground restaurant chefs are taking the food scene by storm, one dinner at a time. They’re throwing fabulous dinner parties at the drop of a hat for a hodge-podge of guests in offbeat, roving locations. They’re evading the cops, enticing the food-obsessed, and making headlines ("Restaurants on the Fringe, and Thriving"!). In short, they’re reinventing the dining experience. No wonder foodies are falling hard for the underground eating experience. And in Secret Suppers, LA Times journalist Jenn Garbee takes readers into this underground gourmet world as it’s taking place in Seattle, San Francisco, Washington, DC, Manhattan, Des Moines, Austin, and Sonoma County. Whether it’s steaks prepared in the parlor fireplace of a townhouse, or bacon-wrapped-bacon served on the deck of a charming little house in a sunny Seattle neighborhood, or a white-tablecloth affair set in an open field in Santa Barbara—chefs and food lovers are circumventing the restaurant altogether to cook what they want, to reinvent the serving ambiance whenever the whim strikes, and to attract the most adventurous diners. Sort of akin to speakeasies from an earlier era, some underground restaurants are the best-known secrets in town.
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