Joe Beef Surviving The Apocalypse

Author: David McMillan
Publisher: Knopf Publishing Group
ISBN: 9781524732301
Size: 43.16 MB
Format: PDF, Mobi
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A new cookbook for these apocalyptic times from culinary adventurists and proprietors of Montreal's JOE BEEF--one of the world's most celebrated restaurants. No one knows if, in fact, the end of the world is coming. But David McMillan, Frédéric Morin, and Meredith Erickson believe readers must embrace the great food that is available to us before it happens--if it should happen--and know how to scavenge, salvage, and survive it as a culinarian in the possible aftermath. And so they've given us nearly 150 brand-new recipes (nearly all illustrated with photographs), including one for soap. (Yes, soap.) But let's get back to the food, which is, as always, spectacular. Here are recipes for Smoked Meat Croquettes and Muffuletta à la Maité (a gloriously stuffed loaf pâté of ham, Gruyère, foie gras, and onion jam), for fancy pre-apocalypse Sunday dinners. A chapter is devoted to preserved foods for the cellar (or the bunker), from Hardtack (aka Prison Bread) and Pickled Eggs to Dulse Potatoes in a Bag and Beef Jerky. They show us how to survive gluten-free with a Brazilian jujitsu twist and homemade Power Bars. From the exquisite Mousse au Chocolat with Chantilly à la Prâline Rose to the survalist Moose Stew and Chips, the Joe Beef team pushes the limits of cuisine with inventive food for the kitchen--and that fallout shelter.

The Art Of Living According To Joe Beef

Author: David McMillan
Publisher: Ten Speed Press
ISBN: 9781607740773
Size: 27.92 MB
Format: PDF, Mobi
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The debut cookbook from one of the most celebrated restaurants in Canada, featuring inventive twists on French market cuisine, plus spirited anecdotes and lush photography. Earning rave reviews for their unforgettable approach, Joe Beef co-owners/chefs David McMillan and Frédéric Morin push the limits of traditional French cuisine with over 125 recipes (nearly all of them photographed) for hearty dishes infused with irreverent personality. The Strip Loin Steak comes complete with ten variations, Kale for a Hangover wisely advises the cook to eat and then go to bed, and the Marjolaine includes tips for welding your own cake mold. Joe Beef’s most popular dishes are also represented, such as Spaghetti Homard-Lobster, Foie Gras Breakfast Sandwich, Pork Fish Sticks, and Pojarsky de Veau (a big, moist meatball served on a bone). The coup de grâce is the Smorgasbord—Joe Beef’s version of a Scandinavian open-faced sandwich—with thirty different toppings. Featuring lively stories and illustrations showcasing gangsters, oysters, Canadian railroad dining car food, the backyard smoker, and more, this nostalgic yet utterly modern cookbook is a groundbreaking guide to living an outstanding culinary life. From the Hardcover edition.

Kristen Kish Cooking

Author: Kristen Kish
Publisher: Clarkson Potter
ISBN: 0553459767
Size: 68.38 MB
Format: PDF, Docs
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From one of the most exciting young chefs in America today, a cookbook with more than 80 recipes that celebrate impeccable technique and bridge her Korean heritage, Michigan upbringing, Boston cooking years, and more. Kish won legions of fans, first by helming two of Barbara Lynch's esteemed Boston restaurants, and then by battling her way back from elimination to win season ten of Top Chef. Her path from Korean orphan to American adoptee, sometime model to distinguished chef, shines a light on her determination and love of food. Her recipes are surprising yet refined, taking the expected--an ingredient or a technique, for example--and using it in a new way to make dishes that are unique and irresistible. She sears avocado and pairs it with brined shrimp flavored with coriander and ginger. A broth laced with pancetta and parmesan is boosted with roasted mushrooms and farro for an earthy, soulful dish. Caramelized honey, which is sweet, smoky, and slightly bitter, is spiked with chiles and lemon and served with fried chicken thighs. The results are delicious, inspiring, and definitely worth trying at home.

The Art Of Eating Through The Zombie Apocalypse

Author: Lauren Wilson
Publisher: BenBella Books, Inc.
ISBN: 1940363365
Size: 69.83 MB
Format: PDF, ePub
View: 1687
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Just because the undead’s taste buds are atrophying doesn’t mean yours have to! You duck into the safest-looking abandoned house you can find and hold your breath as you listen for the approaching zombie horde you’ve been running from all day. You hear a gurgling sound. Is it the undead? No—it’s your stomach. When the zombie apocalypse tears down life and society as we know it, it will mean no more take out, no more brightly lit, immaculately organized aisles of food just waiting to be plucked effortlessly off the shelves. No more trips down to the local farmers’ market. No more microwaved meals in front of the TV or intimate dinner parties. No, when the undead rise, eating will be hard, and doing it successfully will become an art. The Art of Eating through the Zombie Apocalypse is a cookbook and culinary field guide for the busy zpoc survivor. With more than 80 recipes (from Overnight of the Living Dead French Toast and It’s Not Easy Growing Greens Salad to Down & Out Sauerkraut, Honey & Blackberry Mead, and Twinkie Trifle), scads of gastronomic survival tips, and dozens of diagrams and illustrations that help you scavenge, forage, and improvise your way to an artful post-apocalypse meal. The Art of Eating is the ideal handbook for efficient food sourcing and inventive meal preparation in the event of an undead uprising. Whether you decide to hole up in your own home or bug out into the wilderness, whether you prefer to scavenge the dregs of society or try your hand at apocalyptic agriculture, and regardless of your level of skill or preparation, The Art of Eating will help you navigate the wasteland and make the most of what you eat.

Le Pigeon

Author: Gabriel Rucker
Publisher: Ten Speed Press
ISBN: 1607744457
Size: 11.29 MB
Format: PDF
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This debut cookbook from James Beard Rising Star Chef Gabriel Rucker features a serious yet playful collection of 150 recipes from his phenomenally popular Portland restaurant. In the five years since Gabriel Rucker took the helm at Le Pigeon, he has catapulted from culinary school dropout to award-winning chef. Le Pigeon is offal-centric and meat-heavy, but by no means dogmatic, offering adventures into delicacies unknown along with the chance to order a vegetarian mustard greens quiche and a Miller High Life if that's what you're craving. In their first cookbook, Rucker and general manager/sommelier Andrew Fortgang celebrate high-low extremes in cooking, combining the wild and the refined in a unique and progressive style. Featuring wine recommendations from sommelier Andrew Fortgang, stand-out desserts from pastry chef Lauren Fortgang, and stories about the restaurant’s raucous, seat-of-the-pants history by writer Meredith Erickson, Le Pigeon combines the wild and the refined in a unique, progressive, and delicious style.

Claridge S The Cookbook

Author: Martyn Nail
Publisher: Mitchell Beazley
ISBN: 1784724327
Size: 32.49 MB
Format: PDF, ePub, Mobi
View: 5922
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*FREE SAMPLER* "...not that I intend to die, but when I do, I don't want to go to heaven, I want to go to Claridge's" Spencer Tracy "I love to check myself into Claridge's now and then for a few nights - just to spoil myself" Jade Jagger "When I pass through the revolving doors into the glamorous lobby of Claridge's in London, I always feel a thrill. You enter a world of sophistication and wonderful service... Claridge's is my ultimate treat." Lulu Guinness "It's the best in the world" Alex James An art deco jewel set in the heart of London's Mayfair, Claridge's - one of the world's best luxury hotels - has long been known for inspiring menus and exceptional dining from breakfasts and elevenses, through lunch and afternoon tea, and on to drinks, dinner and the dessert cart. Claridge's: The Cookbook celebrates that heritage in style, with a collection of over 100 of the best-loved dishes and drinks from The Foyer and Reading Room, the Bar and The Fumoir. With interludes ranging from the magic of Christmas to how to host dinner for 100, the extraordinary experience of dining at Claridge's is brought to life in book form. The book will include delectable dishes and drinks for every time of day: from the Arnold Bennett omelette, to the Lobster, langoustine & crab cocktail and the Smoked duck salad. Treats include Cheddar Eccles cakes and a Raspberry marshmallow. Savour everything from the prized Claridge's chicken pie to a slice of Venison Wellington, with some Truffled macaroni gratin or Pommes château. Share the essence of Claridge's with family and friends, in the comfort of your own home - and enjoy!

Monument 14

Author: Emmy Laybourne
Publisher: Macmillan
ISBN: 0312569033
Size: 53.43 MB
Format: PDF, Mobi
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When a group of kids trapped together in a chain superstore build a refuge for themselves inside, outside, a series of disasters from a monster hailstorm to a chemical weapons spill, seems to be tearing the world apart.

Dead Drunk

Author: Richard Johnson
Publisher:
ISBN: 9780615764825
Size: 59.89 MB
Format: PDF, ePub, Docs
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Charlie Campbell was your average, balding, thirty-year-old alcoholic with a dead-end job and a penchant for shambling through life one mistake after another. However, none of that mattered following the sudden arrival of a mysterious sickness that brought with it infected mobs of zombie-like creatures thirsting for the flesh of the living. Trapped in a Chicago apartment the morning after a raucous bachelor party, Charlie and his old fraternity buddies must battle for survival against the cannibalistic horde, a military invasion and their own rampant stupidity. With supplies, common sense and brain cells dwindling by the hour, the motley crew - including a racist cop, a Sri Lankan used car salesman, a stoner landlord and a pet raccoon - must pull out all the stops to avoid joining the ranks of the dead. If you like zombies, action and humor, crack a beer, pull up a barstool, and prepare for one wild ride.

Lucky Peach

Author: David Chang
Publisher: McSweeney's
ISBN: 1938073460
Size: 54.28 MB
Format: PDF, ePub, Docs
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A new issue of a popular full-color journal of food writing collects travelogue, essays, art, photography, rants and more from top chefs and other food authorities. Original.

The Alice B Toklas Cook Book

Author: Alice B. Toklas
Publisher: Harper Collins
ISBN: 0061995363
Size: 59.63 MB
Format: PDF, ePub, Mobi
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Long before Julia Child discovered French cooking, Alice B. Toklas was sampling local dishes, collecting recipes, and cooking for the writers, artists, and expats who lived in Paris between the wars. Hemingway, Fitzgerald, Wilder, Matisse, and Picasso shared meals at the home she kept with Gertrude Stein, who famously memorialized her in The Autobiography of Alice B. Toklas. The Alice B. Toklas Cook Book, however, is her true memoir: a collection of traditional French recipes that predates Child's Mastering the Art of French Cooking. Toklas supplies familiar recipes such as coq au vin, bouillabaisse, and boeuf bourguignon, along with what is perhaps the earliest instructions for haschich fudge (“which anyone could whip up on a rainy day"), and she entertains with fascinating memories of Paris—Toklas' home for most of her life—and of rural France, Spain, and America.