Shake Shack

Author: Randy Garutti
Publisher: Clarkson Potter
ISBN: 0553459821
Size: 75.39 MB
Format: PDF, Docs
View: 2028
Shake Shack’s first-ever cookbook, with 70 recipes and plenty of stories, fun facts, and pro tips for the home cook and ShackFan, as well as 200 photographs. Follow Shake Shack’s journey around the world; make your own ShackBurgers, crinkle-cut fries, and hand-spun frozen custard shakes at home; and get a glimpse into the culture, community, and inner workings of this global phenomenon.

Shake Shack Recipes And Stories

Author: Randy Garutti
Publisher: Hachette UK
ISBN: 0751571083
Size: 25.62 MB
Format: PDF, Kindle
View: 5683
Shake Shack's first-ever cookbook, with 70 recipes and plenty of stories, fun facts, and pro tips for the home cook and ShackFan, as well as 200 photographs. Follow Shake Shack's journey around the world; make your own ShackBurgers, crinkle-cut fries, and hand-spun frozen custard shakes at home; and get a glimpse into the culture, community, and inner workings of this global phenomenon.

The Gramercy Tavern Cookbook

Author: Michael Anthony
Publisher: Clarkson Potter
ISBN: 0385346182
Size: 35.61 MB
Format: PDF, Mobi
View: 1053
One of the best New York restaurants, a culinary landmark that has been changing the face of American dining for decades, now shares its beloved recipes, stories, and pioneering philosophy. Opened in 1994, Gramercy Tavern is more than just a restaurant. It has become a New York institution earning dozens of accolades, including six James Beard awards. Its impeccable, fiercely seasonal cooking, welcoming and convivial atmosphere, and steadfast commitment to hospitality are unparalleled. The restaurant has its own magic—a sense of community and generosity—that’s captured in these pages for everyone to bring home and savor through 125 recipes. Restaurateur Danny Meyer’s intimate story of how Gramercy was born sets the stage for executive chef-partner Michael Anthony’s appealing approach to American cooking and recipes that highlight the bounty of the farmer’s market. With 200 sumptuous photographs and personal stories, The Gramercy Tavern Cookbook also gives an insider look into the things that make this establishment unique, from the artists who have shaped its décor and ambience, to the staff members who share what it is like to be a part of this close-knit restaurant family. Above all, food lovers will be inspired to make memorable meals and bring the warmth of Gramercy into their homes.

Sister Pie

Author: Lisa Ludwinski
Publisher: Lorena Jones Books
ISBN: 039957977X
Size: 50.67 MB
Format: PDF, ePub, Docs
View: 6910
A bursting-with-personality cookbook from Sister Pie, the boutique bakery that's making Detroit more delicious every day. IACP AWARD FINALIST At Sister Pie, Lisa Ludwinski and her band of sister bakers are helping make Detroit sweeter one slice at a time from a little corner pie shop in a former beauty salon on the city’s east side. The granddaughter of two Detroit natives, Ludwinski spends her days singing, dancing, and serving up a brand of pie love that has charmed critics and drawn the curious from far and wide. No one leaves without a slice—those who don’t have money in their pockets can simply cash in a prepaid slice from the “pie it forward” clothesline strung across the window. With 75 of her most-loved recipes for sweet and savory pies—such as Toasted Marshmallow-Butterscotch Pie and Sour Cherry-Bourbon Pie—and other bakeshop favorites, the Sister Pie cookbook pays homage to Motor City ingenuity and all-American spirit. Illustrated throughout with 75 drool-worthy photos and Ludwinski’s charming line illustrations, and infused with her plucky, punny style, bakers and bakery lovers won’t be able to resist this book.

Marc Forgione

Author: Marc Forgione
Publisher: Houghton Mifflin Harcourt
ISBN: 0544187288
Size: 66.91 MB
Format: PDF, Docs
View: 1068
The eagerly awaited first cookbook from one of Food Network’s favorite competitors on the wildly popular Iron Chef America Chef Marc Forgione opened his eponymous New York City restaurant in 2008 to widespread acclaim, becoming the youngest American-born chef and owner to receive a Michelin star in consecutive years. Upon winning Season 3 of Food Network’s The Next Iron Chef, Forgione joined the ranks of former and current stars and best-selling authors such as Mario Batali and Bobby Flay. He can now be seen competing as one of the stars of the beloved Iron Chef America. Forgione’s first cookbook features gorgeous photos throughout and 170 recipes with restaurant signature favorites including Chili Lobster and Chicken Under a Brick. The cookbook features not only recipes but also stories of an unlikely journey to where Chef Forgione and the restaurant are now. Flavor comes first, but Forgione is like an artist in the way he presents food. His goal with the book is not to just present a collection of recipes but to challenge home cooks and aspiring chefs, helping them to elevate their skills in the kitchen.

Serious Eater

Author: Ed Levine
Publisher: Penguin
ISBN: 0525533559
Size: 44.80 MB
Format: PDF
View: 5908
"A hilarious and moving story of unconventional entrepreneurialism, passion, and guts." --Danny Meyer, CEO of Union Square Hospitality Group; Founder of Shake Shack; Author of Setting the Table Original recipes by J. Kenji López-Alt of The Food Lab and Stella Parks of BraveTart James Beard Award-winning founder of Serious Eats Ed Levine finally tells the mouthwatering and heartstopping story of building--and almost losing--one of the most acclaimed and beloved food sites in the world. In 2005, Ed Levine was a freelance food writer with an unlikely dream: to control his own fate and create a different kind of food publication. He wanted to unearth the world's best bagels, the best burgers, the best hot dogs--the best of everything edible. To build something for people like him who took everything edible seriously, from the tasting menu at Per Se and omakase feasts at Nobu down to mass-market candy, fast food burgers, and instant ramen. Against all sane advice, he created a blog for $100 and called it...Serious Eats. The site quickly became a home for obsessives who didn't take themselves too seriously. Intrepid staffers feasted on every dumpling in Chinatown and sampled every item on In-N-Out's secret menu. Talented recipe developers like The Food Lab's J. Kenji López-Alt and Stella Parks, aka BraveTart, attracted cult followings. Even as Serious Eats became better-known--even beloved and respected--every day felt like it could be its last. Ed secured handshake deals from investors and would-be acquirers over lunch only to have them renege after dessert. He put his marriage, career, and relationships with friends and family at risk through his stubborn refusal to let his dream die. He prayed that the ride would never end. But if it did, that he would make it out alive. This is the moving story of making a glorious, weird, and wonderful dream come true. It's the story of one food obsessive who followed a passion to terrifying, thrilling, and mouthwatering places--and all the serious eats along the way. Praise for Serious Eater "Read[s] more like a carefully crafted novel than a real person's life." --from the foreword by J. Kenji López-Alt "Wild, wacky, and entertaining...The book makes you hungry for Ed to succeed...and for lunch." --Christina Tosi, founder of Milk Bar "Serious Eater is seriously good!'ll be so glad [Ed] invited you to a seat at his table." --Ree Drummond, author of The Pioneer Woman Cooks "After decades of spreading the good food gospel we get a glimpse of the missionary behind the mission." --Dan Barber, chef, Blue Hill and Blue Hill at Stone Barns

Top Secret Recipes Sodas Smoothies Spirits Shakes

Author: Todd Wilbur
Publisher: Penguin
ISBN: 9781101118672
Size: 15.73 MB
Format: PDF, ePub
View: 1711
#1 bestselling Top Secret Recipes series! Todd Wilbur shares his best-kept secrets for making knockoffs of your favorite drinks-right in your own kitchen and without spending a lot of money. Readers can re-create the delicious taste of America's best-loved brand-name soft drinks, beverages, dessert drinks, mixers, and liqueurs by following Todd's easy, step-by-step instructions. If it comes in a glass, cup, bottle, or mug, it's here for you to clone at home. Discover how to make your own versions of: * 7-Up® * Starbuck's® Frappuccino® * Nestea® * Sunny Delight® * Dairy Queen® Blizzard® * McDonald's® Shamrock Shake® * 7-Eleven® Cherry Slurpee® From the Trade Paperback edition.

How To Become A Rock Star Chef In The Digital Age

Author: Mark Garcia
Publisher: Morgan James Publishing
ISBN: 163047102X
Size: 59.54 MB
Format: PDF, Mobi
View: 4974
Digital Marketing and Celebrity Chef Branding expert Mark Garcia shares hard-won advice and real life examples on how chefs, restaurateurs and food-service professionals can connect and engage with customers, so that they can dominate their competitive marketplace. In his passionate, streetwise style, Chef Mark Garcia’s mission is to strengthen the positioning and messaging of chefs, restaurateurs and food-service professionals by training them on best practices and techniques that lead to profitable digital marketing campaigns and promotions. With the massive proliferation and constant evolvement of digital, social and mobile media platforms in the past few years, the winning recipe of content and engagement is different now. Yes, one must still have tremendous cooking talent, serve their customers flawlessly and provide value to the marketplace, but no entrepreneur, brand manager or corporation can deny the power and intimacy of digital marketing. In the end, it’s all about how you engage and serve your customers and potential customers. As a culinary professional, foodie or entrepreneur, your perspective and experiences have greater importance and market value than you probably ever dreamed. You can make a difference in the world. One of the best ways to do that is to learn how to harness the power of the New Digital Economy In How To Become A Rock Star Chef, legendary trainer Chef Mark Garcia gives you a peek behind the kitchen door into the New Digital Economy and reveals a simple 11-Step plan on how chefs, restaurateurs and food-service professionals can strategically position themselves, their brands or their services in the digital marketplace and significantly increase their bottom line.

Indulge Your Senses

Author: Michael Dorf
Publisher: Post Hill Press
ISBN: 164293268X
Size: 40.35 MB
Format: PDF, Mobi
View: 4245
“Simply put, Michael Dorf is a true hustler. When the internet upended the music business, he wasn’t romantic to the way things were done and like any great entrepreneur, focused on what’s happening today. It has been fun for me to watch Michael operate in this ever-changing world. There is a lot that can be learned from this man.”—Gary Vaynerchuk, Founder and CEO, VaynerMedia; and author, Crushing It As founder of the iconic Knitting Factory music venue in New York, Michael Dorf became one of the earliest pioneers of digital music in the 1990s and found himself addicted to the seductive promise of the Internet. But losing everything in the dot-com bust led to a renewed appreciation for the sensory pleasures of life and inspired him to gamble big with his latest crazy idea: Launching a wine-making facility in the middle of Manhattan for patrons who could also have dinner in a cozy three-hundred-seat venue while watching concerts by artists such as Elvis Costello, Steve Earle, Suzanne Vega, and Esperanza Spalding. After surviving another economic cataclysm—the Great Recession of 2008—Dorf found that his City Winery concept worked beautifully and he expanded it into a national network of clubs that continues to grow rapidly. Along the way, he realized why his venues are sold out nearly every night, from Boston to Nashville: Trapped in a digital bubble, increasingly separate from the real world, people are eager for the visceral, sensory experiences he offers. In Indulge Your Senses: Scaling Intimacy in a Digital World, Dorf tells riveting tales from his wild ride through three decades of business escapades and dispenses invaluable wisdom for readers—entrepreneurs, executives, students, professionals, lovers of music and wine—who are struggling to balance the virtual and the real in a world awash in technology. “Music, wine, food, and community—not only has Michael Dorf cracked the code on a recipe so many of us crave most in an increasingly disconnected world, he’s also managed to grow a brilliantly successful business while listening to his gut and sticking to his values. It’s a feat that all entrepreneurs would be wise to study closely.” —Danny Meyer, CEO, Union Square Hospitality Group; Founder, Shake Shack; and author, Setting the Table: The Transforming Power of Hospitality in Business “The lessons learned in Michael Dorf’s fascinating career make this as much a business book about how to thrive by indulging a customer’s senses in our digital age as it is a gripping tale from an insider in the New York rock and jazz world during a period of massive technological change.”—Steve Case, co-founder of the investment firm Revolution LLC and former CEO of AOL “Sonic Youth, Beck, John Zorn, Cecil Taylor—Michael Dorf showcased them all at his cutting-edge Knitting Factory. Neil Young, Aaron Neville, Macy Gray, Shawn Colvin—those artists and more have graced his upscale City Winery. It’s hard to imagine anyone in New York who has presented more great live music over the past thirty years. This book is the colorful story of how Dorf pulled it off, both before and after the Internet upended the music industry and changed our lives forever. It’s inspiring reading for anybody who cares about music, culture, and wine, and explains how to thrive by offering people a live experience they will always remember.” —Rita Houston, WFUV Program Director