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Firefighters are famous for their great food and it's no wonder since they cook their own meals seven days a week! "Firehouse Food" showcases the brave denizens of the firehouse and more than 100 of their best recipes. 80 photos.
Book Synopsis Firehouse Food by : George Dolese
Download or read book Firehouse Food written by George Dolese and published by Chronicle Books. This book was released on 2003-05 with total page 232 pages. Available in PDF, EPUB and Kindle. Book excerpt: Firefighters are famous for their great food and it's no wonder since they cook their own meals seven days a week! "Firehouse Food" showcases the brave denizens of the firehouse and more than 100 of their best recipes. 80 photos.
More than 200 recipes from career and volunteer firefighters.
Book Synopsis Firehouse Cooking by : Robert G. Adams
Download or read book Firehouse Cooking written by Robert G. Adams and published by Gramercy. This book was released on 1998 with total page 236 pages. Available in PDF, EPUB and Kindle. Book excerpt: More than 200 recipes from career and volunteer firefighters.
Funny and engaging, deeply personal but down-to-earth, Cooking with the Firehouse Chef marries more than 100 personal recipes with the compelling story of the late fireman-chef Keith Young of the New York Fire Department. A revered firefighter, Young was also a lauded chef who won numerous television challenges, including a chicken cacciatore cookoff of an episode of “Throwdown with Bobby Flay” on the Food Network and two championship titles on “Chopped.” With varied recipes that are perfect for casual gatherings, barbecues, and busy weeknights, Young’s culinary repertoire features American favorites with crowd-pleasing starters like Manhattan clam chowder, garlic bread, and ceviche; flavorful lunch fare such as vegan hummus sandwiches and beef chili; hearty entrees and pastas like filet mignon, chicken marsala, and penne alla vodka; and classic desserts such as strawberry cheesecake and no-bake rice pudding. The delicious recipes are paired with stories and images from the firehouse, bringing Keith’s firehouse stories and cooking prowess to life.
Book Synopsis Cooking with the Firehouse Chef by : Keith Young
Download or read book Cooking with the Firehouse Chef written by Keith Young and published by Weldon Owen International. This book was released on 2021-09-07 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: Funny and engaging, deeply personal but down-to-earth, Cooking with the Firehouse Chef marries more than 100 personal recipes with the compelling story of the late fireman-chef Keith Young of the New York Fire Department. A revered firefighter, Young was also a lauded chef who won numerous television challenges, including a chicken cacciatore cookoff of an episode of “Throwdown with Bobby Flay” on the Food Network and two championship titles on “Chopped.” With varied recipes that are perfect for casual gatherings, barbecues, and busy weeknights, Young’s culinary repertoire features American favorites with crowd-pleasing starters like Manhattan clam chowder, garlic bread, and ceviche; flavorful lunch fare such as vegan hummus sandwiches and beef chili; hearty entrees and pastas like filet mignon, chicken marsala, and penne alla vodka; and classic desserts such as strawberry cheesecake and no-bake rice pudding. The delicious recipes are paired with stories and images from the firehouse, bringing Keith’s firehouse stories and cooking prowess to life.
Book Synopsis Food from America's Bravest by : R. G. Adams
Download or read book Food from America's Bravest written by R. G. Adams and published by . This book was released on 1995-12 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food! Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors. Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few "hippies," but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further, avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking and eating for the last three centuries should own the Oxford Companion to American Food and Drink.
Book Synopsis The Oxford Companion to American Food and Drink by : Andrew F. Smith
Download or read book The Oxford Companion to American Food and Drink written by Andrew F. Smith and published by Oxford University Press. This book was released on 2007-05-01 with total page 736 pages. Available in PDF, EPUB and Kindle. Book excerpt: Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food! Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors. Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few "hippies," but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further, avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking and eating for the last three centuries should own the Oxford Companion to American Food and Drink.
It seems like the hearty meal that was quickly cooked and satisfied a man-sized hunger went out of style with the Model-T and the Minnie Pearl. Most "home-cooking" and "southern cooking" cookbooks claim to be filled with easy-to-make recipes that appeal to the old-fashioned appetite, but only a few are scattered throughout their pages. For years now, culinary artist Anna Terra has been sharing her passion of cooking with family, friends, church organizations, local firehouses, and the homeless. Now in her first book, Anna shares how easy it is to put together a rib-sticking meal with just a few ingredients from any average household. Hot is bursting with good old-fashioned, home-style recipes that are as fast to make as they are fun to eat — it's a mealtime rescue plan that sizzles.
Book Synopsis Hot by : Anna Terra
Download or read book Hot written by Anna Terra and published by . This book was released on 2010-04 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: It seems like the hearty meal that was quickly cooked and satisfied a man-sized hunger went out of style with the Model-T and the Minnie Pearl. Most "home-cooking" and "southern cooking" cookbooks claim to be filled with easy-to-make recipes that appeal to the old-fashioned appetite, but only a few are scattered throughout their pages. For years now, culinary artist Anna Terra has been sharing her passion of cooking with family, friends, church organizations, local firehouses, and the homeless. Now in her first book, Anna shares how easy it is to put together a rib-sticking meal with just a few ingredients from any average household. Hot is bursting with good old-fashioned, home-style recipes that are as fast to make as they are fun to eat — it's a mealtime rescue plan that sizzles.
A working fireman, personal trainer, and firehouse cook extraordinaire turns his attention to grilling in this collection of 150 easy-to-make dishes from his own repertoire and from firefighters across the country. 15 photos.
Book Synopsis The Firehouse Grilling Cookbook by : Joseph T. Bonanno
Download or read book The Firehouse Grilling Cookbook written by Joseph T. Bonanno and published by Broadway. This book was released on 1998 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt: A working fireman, personal trainer, and firehouse cook extraordinaire turns his attention to grilling in this collection of 150 easy-to-make dishes from his own repertoire and from firefighters across the country. 15 photos.
Firefighters can't go out to eat when pulling their shifts, so the best cook of the lot generally becomes the designated firehouse chef. These amateur chefs often turn out meals ranging from gourmet status to favorite comfort foods. The chef at New York's Midwood Brooklyn Fire Department, Keith Young, is not an amateur. He's a graduate of the culinary program at prestigious Johnson & Wales University. In this, his first cookbook, Keith Young shares his favorite recipes.Firehouse chef Keith Young opens with a touching tribute to the victims of the World Trade Center terrorist attack, many of whom were close friends. Black and white photos throughout the book capture the author and fellow firefighters in the kitchen and around the firehouse. Shadowed inserts are interspersed throughout the book with firefighting anecdotes sure to bring a chuckle as well as cooking tips. Cooking in a firehouse is like cooking for family, so you'll find these recipes use easy-to-find ingredients in a wide spectrum of dishes. With semi-gourmet offerings such as Steak au Poivre with Mushroom Green Peppercorn Dijon Sauce to homey favorites like Grandma's Quick and Easy Pot Roast, you're sure to find something to please all palates. And yes, there are two chili recipes. Each recipe is introduced with a brief background description to give an idea on how it came about. They are presented in a no-nonsense format, easy on the eyes, with simple cooking instructions. The appendix includes the author's opinion on what every kitchen should have, covering pots, pans, knives, and other cooking essentials.The index, an often-overlooked cookbook essential, is better than many, making it easy to search for recipes by ingredient. It's no secret that firehouse cooks are famous for their food. Satisfying hungry, hard-working firefighters is no easy task. When you get right down to it, firehouse food is simply home cooking away from home. Cooking with the Firehouse Chef is sure to delight your family and friends with favorite comfort foods as well as ethnic and restaurant specialties.
Book Synopsis Cooking with the Firehouse Chef: The Food that Fuels New York's Bravest from the Hands of Award Winning Chef Keith Young by :
Download or read book Cooking with the Firehouse Chef: The Food that Fuels New York's Bravest from the Hands of Award Winning Chef Keith Young written by and published by . This book was released on 2005-06 with total page 220 pages. Available in PDF, EPUB and Kindle. Book excerpt: Firefighters can't go out to eat when pulling their shifts, so the best cook of the lot generally becomes the designated firehouse chef. These amateur chefs often turn out meals ranging from gourmet status to favorite comfort foods. The chef at New York's Midwood Brooklyn Fire Department, Keith Young, is not an amateur. He's a graduate of the culinary program at prestigious Johnson & Wales University. In this, his first cookbook, Keith Young shares his favorite recipes.Firehouse chef Keith Young opens with a touching tribute to the victims of the World Trade Center terrorist attack, many of whom were close friends. Black and white photos throughout the book capture the author and fellow firefighters in the kitchen and around the firehouse. Shadowed inserts are interspersed throughout the book with firefighting anecdotes sure to bring a chuckle as well as cooking tips. Cooking in a firehouse is like cooking for family, so you'll find these recipes use easy-to-find ingredients in a wide spectrum of dishes. With semi-gourmet offerings such as Steak au Poivre with Mushroom Green Peppercorn Dijon Sauce to homey favorites like Grandma's Quick and Easy Pot Roast, you're sure to find something to please all palates. And yes, there are two chili recipes. Each recipe is introduced with a brief background description to give an idea on how it came about. They are presented in a no-nonsense format, easy on the eyes, with simple cooking instructions. The appendix includes the author's opinion on what every kitchen should have, covering pots, pans, knives, and other cooking essentials.The index, an often-overlooked cookbook essential, is better than many, making it easy to search for recipes by ingredient. It's no secret that firehouse cooks are famous for their food. Satisfying hungry, hard-working firefighters is no easy task. When you get right down to it, firehouse food is simply home cooking away from home. Cooking with the Firehouse Chef is sure to delight your family and friends with favorite comfort foods as well as ethnic and restaurant specialties.
A collection of 150 recipes from firehouses across the United States, accompanied by stories about the firehouse. All the recipes have been tested by Better Homes and Gardens magazine test kitchens, and include such American favorites as New England clam chowder, Carolina coconut pie, Fire Alarm Chili, and many others. Firemen are known to be great cooks as well as wonderful heroes, and this book lets them show off their culinary talent.
Book Synopsis The Firehouse Cookbook by : Dorothy Jackson Kite
Download or read book The Firehouse Cookbook written by Dorothy Jackson Kite and published by Gramercy. This book was released on 2001 with total page 232 pages. Available in PDF, EPUB and Kindle. Book excerpt: A collection of 150 recipes from firehouses across the United States, accompanied by stories about the firehouse. All the recipes have been tested by Better Homes and Gardens magazine test kitchens, and include such American favorites as New England clam chowder, Carolina coconut pie, Fire Alarm Chili, and many others. Firemen are known to be great cooks as well as wonderful heroes, and this book lets them show off their culinary talent.
A cookbook showcasing the food and atmosphere of London's Chiltern Firehouse, a New York-style brasserie drawing praise and patrons from around the world. London’s most fashionable, most talked about restaurant is Chiltern Firehouse, an iconic landmark and destination built in a stunning Victorian-Gothic firehouse in London’s Marylebone neighborhood. Owned by hotelier André Balazs, whose other properties include the Chateau Marmont and the Mercer Hotel, the exquisitely designed space is overflowing with A-listers every night of the week. What draws them in is the design, but what makes them stay is chef Nuno Mendes's incredible food--crab doughnuts, monkfish cooked over pine, and wood-grilled Iberico pork. Chiltern Firehous goes behind the scenes with exclusive photography and striking design, delves into the Firehouse’s love affair with cocktails, and showcases the acclaimed recipes of Lisbon-born chef Nuno Mendes. Mendes draws on influences from his career split between the United States and Europe to create contemporary dishes with an American accent. With a lush, transporting package, Chiltern Firehouse delivers reimagined classics and bold new flavors, along with the charm of London’s hottest restaurant, to America’s shores.
Book Synopsis Chiltern Firehouse by : Nuno Mendes
Download or read book Chiltern Firehouse written by Nuno Mendes and published by National Geographic Books. This book was released on 2017-04-18 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: A cookbook showcasing the food and atmosphere of London's Chiltern Firehouse, a New York-style brasserie drawing praise and patrons from around the world. London’s most fashionable, most talked about restaurant is Chiltern Firehouse, an iconic landmark and destination built in a stunning Victorian-Gothic firehouse in London’s Marylebone neighborhood. Owned by hotelier André Balazs, whose other properties include the Chateau Marmont and the Mercer Hotel, the exquisitely designed space is overflowing with A-listers every night of the week. What draws them in is the design, but what makes them stay is chef Nuno Mendes's incredible food--crab doughnuts, monkfish cooked over pine, and wood-grilled Iberico pork. Chiltern Firehous goes behind the scenes with exclusive photography and striking design, delves into the Firehouse’s love affair with cocktails, and showcases the acclaimed recipes of Lisbon-born chef Nuno Mendes. Mendes draws on influences from his career split between the United States and Europe to create contemporary dishes with an American accent. With a lush, transporting package, Chiltern Firehouse delivers reimagined classics and bold new flavors, along with the charm of London’s hottest restaurant, to America’s shores.
