Welcome to our book review site go-pdf.online!
You may have to Search all our reviewed books and magazines, click the sign up button below to create a free account.
Minnie's Diner
"The concept of doubling goes down easy in this combination of multiplication facts, rhyme, humor — and diner food." — The Horn Book Down on the farm one morning, Papa McFay orders his sons to hop to their chores. But from Minnie’s kitchen wafts a smell that gets the boys itchin’, and one by one, they succumb to the call of that sweet aroma. Each brother arrives at Minnie’s twice as hungry as his brother before — and looking for twice as much grub. Will they be in double trouble when Papa McFay tracks them down? With singsong rhythms and comical illustrations spiced with flavor, Dayle Ann Dodds and John Manders serve up a humorous lesson in multiplication.
Gil's All Fright Diner
Bloodier than Fried Green Tomatoes! Funnier than The Texas Chainsaw Massacre! Welcome to Gil's All Night Diner, where zombie attacks are a regular occurrence and you never know what might be lurking in the freezer . . . Duke and Earl are just passing through Rockwood county in their pick-up truck when they stop at the Diner for a quick bite to eat. They aren't planning to stick around-until Loretta, the eatery's owner, offers them $100 to take care of her zombie problem. Given that Duke is a werewolf and Earl's a vampire, this looks right up their alley. But the shambling dead are just the tip of a particularly spiky iceberg. Seems someone's out to drive Loretta from the Diner, and more than...
Hong Kong Kitchen
Jeremy Pang's Hong Kong Diner is inspired by the food culture of Hong Kong, where western sensibilities and tastes overlap with an ancient cuisine. Hong Kong's cuisine draws from traditions from around the world, from classic Chinese to America's west coast. Chef Jeremy Pang grew up with Hong Kong as his second home, and he expertly brings together the very best dishes that the city has to offer. Hong Kong Diner features over 70 recipes including irresistible street food from dumplings, baos and BBQ snacks, through to hotpots, rice pots, noodles, desserts and drinks, as well as a personal insight into the real culinary treasures of the city.
Rick Stein's Seafood Lovers' Guide
Rick Stein's classic guide to the best of British seafood is now available in paperback. Rick (and Chalky his trusty dog) discover great dishes and small delicacies amongst the tidal estuaries, shingle banks and rocky shores of Britain. Rick travels from the bleak Suffolk coast -where fishermen scrape a living catching cod -to the wild, clear waters of Scotland's lochs bringing back an abundance of stories and imaginative, colourful recipes.The book is organised geographically with each chapter covering one of the regions featured in the series. Rick describes the fish-catching and fish-eating traditions of each area as well as details of the local life, legends and literature. He singles ou...
American Diner Then and Now
This edition includes a state-by-state directory, "Where the Diners Are,listing locations for currently operating diners.
Diners, Dudes, and Diets
The phrase "dude food" likely brings to mind a range of images: burgers stacked impossibly high with an assortment of toppings that were themselves once considered a meal; crazed sports fans demolishing plates of radioactively hot wings; barbecued or bacon-wrapped . . . anything. But there is much more to the phenomenon of dude food than what's on the plate. Emily J. H. Contois's provocative book begins with the dude himself—a man who retains a degree of masculine privilege but doesn't meet traditional standards of economic and social success or manly self-control. In the Great Recession's aftermath, dude masculinity collided with food producers and marketers desperate to find new customers. The result was a wave of new diet sodas and yogurts marketed with dude-friendly stereotypes, a transformation of food media, and weight loss programs just for guys. In a work brimming with fresh insights about contemporary American food media and culture, Contois shows how the gendered world of food production and consumption has influenced the way we eat and how food itself is central to the contest over our identities.
The Good Food Guide
None
The River Cafe Cookbook
THE RIVER CAFE COOK BOOK is one of the most influential cookbooks ever published and is the winner of both the Glenfiddich Food Book of the Year and BCA Illustrated Book of the Year awards. Acclaimed for their innovative re-interpretation of Italian farmhouse cooking - CUCINA RUSTICA - at the River Cafe restaurant, Rose Gray and Ruth Rogers have produced an outstanding selection of Italian recipes with an emphasis on uncomplicated food which is vibrant with flavour. Beautifully illustrated, THE RIVER CAFE COOK BOOK is a wonderful guide to this approachable and exciting form of Italian cooking and a celebration of a great restaurant.
Breakfast at the Wolseley
Breakfast is said to be the most important meal of the day and nowhere is that fact more appreciated than at the Wolseley restaurant in London's Piccadilly. The brainchild of Jeremy King and Chris Corbin - celebrated restaurateurs - the Wolseley is a cross between the traditional robustness of the Parisian brasserie and the gloriously grand but cosy comfort of the Viennese cafe. Breakfast is an institution at the Wolseley and whether you want a healthy breakfast of fruit, cereal and yoghurt, or a full no-fuss English, every need is catered for using the finest ingredients from the best of British and European producers. "Breakfast at the Wolseley" serves up the ultimate guide to producing and enjoying a superb breakfast in the Wolseley style. There is a host of delicious recipes. You can also learn more about the background and ethos of the Wolseley with a description of the building and how it became the icon it is today.
The Pasta Man
The Pasta Man, Mateo Zielonka, makes the most spectacular, original pasta you’ve ever seen. Striped, spotted, red and green and black, and every shape imaginable, Mateo’s pasta is a carb-lover’s dream. Now in The Pasta Man, Mateo reveals for the first time how you too can make his beautiful creations. Starting with classic golden dough, and with “how to” sections guiding you through every shape and effect, from spots and stripes (using all-natural ingredients), lasagne sheets and pappardelle, ravioli pillows, tortellini and other glorious filled pastas, he then offers 40 recipes for delicious sauces and suppers in which to showcase your delicately crafted pasta. Illustrated with beautiful photography and clear step-by-step instructions, whether you’re a pasta beginner or enthusiast, let yourself be guided by a master and make your own pasta a work of art.
