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Q&A | February 27, 2014

Rene Denfeld: IMG Powell’s Q&A: Rene Denfeld



Describe your latest book. The Enchanted is a story narrated by a man on death row. The novel was inspired by my work as a death penalty... Continue »
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    The Enchanted

    Rene Denfeld 9780062285508

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2 Burnside Cooking and Food- Americana

America's Greatest New Cooks, Volume 1: Spectacular Recipes with Fresh Ideas from Tomorrow's Stars

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America's Greatest New Cooks, Volume 1: Spectacular Recipes with Fresh Ideas from Tomorrow's Stars Cover

 

Synopses & Reviews

Publisher Comments:

FOOD & WINE has always gone way beyond mere eating and drinking. We're on a mission to find the most exciting places, new experiences, emerging trends and sensations beacuse we know our readers are always hungry for more than just a great meal. From travel and entertaining to luxury and design, we bring an energetic and stylish take on living and eating well--covering the many areas of our readers' lives that intersect with their love of food and wine. FOOD & WINE's insider intelligence can be found in every issue, on foodandwine.com, in our books, on the iPad and at such events as our famous FOOD & WINE Classic in Aspen. No matter what the medium, FOOD & WINE inspires the impassioned and adventurous epicure.

Review:

"In its celebratory collection, Food & Wine magazine introduces a dozen of the hottest young and upcoming cooks along with 100 recipes showcasing their approach to putting out fine food. The book paints portraits of each chef-owners' signature style that editor Cowin identifies as 'gamechanging.' Representing a diversity of culinary trends and locations (the Vermont mountains, the seacoasts, San Francisco, L.A., Chicago, Philadelphia, and New York), these talented cooks utilize the power of grill, wood, or local foodstuffs in new, risky, and obsessive ways. Ten recipes per chef are featured: starters, pasta and grains, fish and shellfish, poultry, meat, and vegetable-based sides. Nicolaus Balla (Bar Tartine) creates Hungarian-inspired sour cherry soup to which he adds sour cream and fennel. Michael Solomonov's Middle Eastern — based menu at Philadelphia's Zahav features four earthy versions of hummus. At Gloucester's Market Restaurant, where food is 'uncomplicated and just flat-out delicious,' partners Nico Monday and Amelia O'Reilly serve up clams with hot pepper, saffron, and tomato confit. Portrait photography is Caravaggioesque — intimate, dramatic images of chefs oozing bravura and derring-do. Full-page bios reflect their passion, cultural influences, ethos, and personal experiences in the restaurant world. As cooking fame increasingly rests on cult of personality, these culinary innovators, the 'superstars of tomorrow,' make the cut." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.

About the Author

US

Product Details

ISBN:
9781932624564
Subtitle:
Spectacular Recipes with Fresh Ideas From Tomorrow's Stars
Author:
Food & Wine
Author:
Corwin, Dana
Author:
Food, Mr.
Author:
Wine
Author:
&
Publisher:
Food & Wine
Subject:
Cooking and Food-General
Subject:
Cooking and Food-US General
Subject:
General Cooking
Publication Date:
20130201
Binding:
Hardback
Language:
English
Pages:
256

Related Subjects

Cooking and Food » Featured Chefs » Celebrity Cooking
Cooking and Food » General
Cooking and Food » Regional and Ethnic » Americana
Cooking and Food » Regional and Ethnic » United States » Ethnic
Cooking and Food » Regional and Ethnic » United States » General

America's Greatest New Cooks, Volume 1: Spectacular Recipes with Fresh Ideas from Tomorrow's Stars Used Hardcover
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$32.95 In Stock
Product details 256 pages Food & Wine Books - English 9781932624564 Reviews:
"Publishers Weekly Review" by , "In its celebratory collection, Food & Wine magazine introduces a dozen of the hottest young and upcoming cooks along with 100 recipes showcasing their approach to putting out fine food. The book paints portraits of each chef-owners' signature style that editor Cowin identifies as 'gamechanging.' Representing a diversity of culinary trends and locations (the Vermont mountains, the seacoasts, San Francisco, L.A., Chicago, Philadelphia, and New York), these talented cooks utilize the power of grill, wood, or local foodstuffs in new, risky, and obsessive ways. Ten recipes per chef are featured: starters, pasta and grains, fish and shellfish, poultry, meat, and vegetable-based sides. Nicolaus Balla (Bar Tartine) creates Hungarian-inspired sour cherry soup to which he adds sour cream and fennel. Michael Solomonov's Middle Eastern — based menu at Philadelphia's Zahav features four earthy versions of hummus. At Gloucester's Market Restaurant, where food is 'uncomplicated and just flat-out delicious,' partners Nico Monday and Amelia O'Reilly serve up clams with hot pepper, saffron, and tomato confit. Portrait photography is Caravaggioesque — intimate, dramatic images of chefs oozing bravura and derring-do. Full-page bios reflect their passion, cultural influences, ethos, and personal experiences in the restaurant world. As cooking fame increasingly rests on cult of personality, these culinary innovators, the 'superstars of tomorrow,' make the cut." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
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