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At The Chef S Table

This book is about the creative work of chefs at top restaurants in New York and San Francisco. Based on interviews with chefs and observation in restaurant kitchens, the book explores the question of

ISBN10 : 0804795495 , ISBN13 : 9780804795494

Page Number : 272

Lentil Underground

For the past four decades, third-generation Montana farmer David Oien has been seeding a revolution against corporate agribusiness in the belly of the beast, the American grain belt. They have replace

ISBN10 : 1592409563 , ISBN13 : 9781592409563

Page Number : 320

The World In A Skillet

Paul and Angela Knipple's culinary tour of the contemporary American South celebrates the flourishing of global food traditions "down home." Drawing on the authors' firsthand interviews and reportage

ISBN10 : 0807869961 , ISBN13 : 9780807869963

Page Number : 296

Secret Suppers

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

ISBN10 : 1570617155 , ISBN13 : 9781570617157

Page Number : 256


Hello! And Every Little Thing that Matters will transform the way businesses interact with customers – delivering a big impact with small ideas. Impactful ideas for businesses on how to treat their

ISBN10 : 1137489715 , ISBN13 : 9781137489715

Page Number : 203