Henry Carter Hull

Eating with others is a restorative activity. When dining in an historic restaurant, the setting, cuisine, and relics of the past take us back in time. We come to understand a people’s history through the restaurant, those who founded it, how it stayed afloat, special dishes, and past famous guests. Recipes featuring local foods prepared by distinctive chefs leave diners with a souvenir of a beloved restaurant. We may find ourselves swept away by...

Purpose of writing this book is to help all food lovers across the globe to get at a glance handy foods, snacks, cookies, cakes & deserts, and pizza details with in a minute. In the book, we have covered various topics related to food safety hygiene, food supply chain, food safety challenges, wide range of food products, food safety regulations, and one very interesting topic on choice between vegetarian and non vegetarian foods with its pros and...

How have restaurants evolved? What is fine-dining? What is gastronomy? How would you choose a restaurant to dine in it? Did you know that Michelin is a tire company? What are the best restaurants in Tokyo? How is food a culture, an identity, and an industry at the same time? If you've been wondering about the above questions, then this book is for you.

Marilynn and Sheila Brass are on a mission to bring old-fashioned American home baking back to everyone's kitchen. Baking with the Brass Sisters embodies the philosophy that's drawn thousands of fans to them: "We believe that there is nothing that tastes as good as something baked by someone who loves us, unless it is something we have baked and shared with someone we love." In their new book, Marilynn and Sheila have gone to their collection of...

Some of the Best Food You'll Never Eat in a Restaurant Danny Meyer's restaurants are among the most acclaimed and beloved in the nation: Union Square Cafe, Gramercy Tavern, Maialino, Blue Smoke, The Modern, and more, winners of an unprecedented number of James Beard Awards for outstanding food and hospitality. Family Table takes you behind the scenes of these restaurants to share the food that the chefs make for one another before they cook for...

Say cheers and serve up these amazing healthy drinks courtesy of one of America's most beloved eateries with this fun gift ebook of refreshing recipes. *INCLUDES THREE NEVER-BEFORE PUBLISHED MOST-REQUESTED DRINK RECIPES FROM MOOSEWOOD RESTAURANT!* Moosewood Restaurant, founded in 1973, revolutionized vegetarian cooking by introducing delicious soups, satisfying sandwiches, warming casseroles, zesty entrees, spiffy salads, and divine desserts.

Perfect for beginners and experts alike, John Bil's Ship to Shore: Straight Talk from the Seafood Counter pulls back the curtain on the fish business to give seafood lovers the information and confidence they need to make smart decisions about the fish they consume. Why does halibut cost what it does? Were those shrimp responsibly farmed? How do you clean an octopus? And what's the best way to prepare those delicious clams when you get them home?...

A masterwork of culinary genius: inside the kitchen at "trailblazing" (Eater) chef Homaro Cantu's Moto--one of the most innovative restaurants in history. One of the Food Network's Best Books to Gift this Year! At Chicago's world-renowned, Michelin-starred restaurant Moto, Homaro Cantu pushed the limits of cuisine to deliver an unforgettable experience at the intersection of food, art, and science. Each meal reimagined what cooking could be: edible...

At Noma-four times named the world's best restaurant-every dish includes some form of fermentation, whether it's a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma's extraordinary flavor profiles. Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant's acclaimed fermentation lab, share never-before-revealed...

For a sweet snack or a delectable dessert, Maria Bruscino Sanchez, baker and author of three previous cookbooks, offers this cookie collection of family recipes, popular bakery treats, classics, and variations on familiar favorites. Cookies and cookie-lovers come in all shapes, sizes, and tastes, and this book has something for everyone, including Cappuccino Drops, Cheesecake Squares, Amaretto Biscotti, Chocolate Nutella Sandwiches, Italian Love...