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Getting Rich: A Chef Landry Mystery, Book 2 , H...
9,95 € *
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Chef Nicky Landry is more than co-owner of Skinny's; she's the low-cal eatery's #1 success story. (According to the billboards, anyway. She's gained most of the weight back...shh!) Now Nicky and her business partner, Toni, will be on national TV. They'll be rich. And famous! Which is great, though Nicky would really prefer if people didn't recognize her when she hits the fast-food shack. Then one night a deranged woman threatens to kill her. The next thing Nicky knows, a crazy driver mistakes her for a speed bump, her boyfriend is acting strangely, Toni acquires a long-lost sister, and a mysterious fire at Skinny's leaves one dead. Murder and mayhem weren't supposed to be on the menu. So Nicky and Toni start following clues, only to discover that people can be as deceiving as calorie counts, and danger is often closer than you think. 1. Language: English. Narrator: Holly Fielding. Audio sample: http://samples.audible.de/bk/harl/001593/bk_harl_001593_sample.mp3. Digital audiobook in aax.

Anbieter: Audible
Stand: 02.06.2020
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Pok Pok
30,99 € *
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A guide to bold, authentic Thai cooking from Andy Ricker, the chef and owner of the wildly popular and widely lauded Pok Pok restaurants. After decades spent traveling throughout Thailand, Andy Ricker wanted to bring the country's famed street food stateside. In 2005 he opened Pok Pok, so named for the sound a pestle makes when it strikes a clay mortar, in an old shack in a residential neighborhood of Portland, Oregon. Ricker's traditional take on Thai food soon drew the notice of the New York Times and Gourmet magazine, establishing him as a culinary star. Now, with his first cookbook, Ricker tackles head-on the myths that keep people from making Thai food at home: that it's too spicy for the American palate or too difficult to source ingredients. Ricker shares more than fifty of the most popular recipes from Thailand and his Pok Pok restaurants-ranging from Khao Soi Kai (Northern Thai curry noodle soup with chicken) to Som Tam Thai (Central Thai-style papaya salad) to Pok Pok's now-classic (and obsessed-over) Fish-Sauce Wings. But Pok Pok is more than just a collection of favorite recipes: it is also a master course in Thai cooking from one of the most passionate and knowledgeable authorities on the subject. Clearly written, impeccably tested recipes teach you how to source ingredients; master fundamental Thai cooking techniques and skills; understand flavor profiles that are unique to Southeast Asian cuisine; and combine various dishes to create show-stopping, well-balanced meals for family and friends. Filled with thoughtful, colorful essays about Ricker's travels and experiences, Pok Pok is not only a definitive resource for home cooks, but also a celebration of the rich history, vibrant culture, and unparalleled deliciousness of Thai food.

Anbieter: buecher
Stand: 02.06.2020
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Pok Pok
30,99 € *
ggf. zzgl. Versand

A guide to bold, authentic Thai cooking from Andy Ricker, the chef and owner of the wildly popular and widely lauded Pok Pok restaurants. After decades spent traveling throughout Thailand, Andy Ricker wanted to bring the country's famed street food stateside. In 2005 he opened Pok Pok, so named for the sound a pestle makes when it strikes a clay mortar, in an old shack in a residential neighborhood of Portland, Oregon. Ricker's traditional take on Thai food soon drew the notice of the New York Times and Gourmet magazine, establishing him as a culinary star. Now, with his first cookbook, Ricker tackles head-on the myths that keep people from making Thai food at home: that it's too spicy for the American palate or too difficult to source ingredients. Ricker shares more than fifty of the most popular recipes from Thailand and his Pok Pok restaurants-ranging from Khao Soi Kai (Northern Thai curry noodle soup with chicken) to Som Tam Thai (Central Thai-style papaya salad) to Pok Pok's now-classic (and obsessed-over) Fish-Sauce Wings. But Pok Pok is more than just a collection of favorite recipes: it is also a master course in Thai cooking from one of the most passionate and knowledgeable authorities on the subject. Clearly written, impeccably tested recipes teach you how to source ingredients; master fundamental Thai cooking techniques and skills; understand flavor profiles that are unique to Southeast Asian cuisine; and combine various dishes to create show-stopping, well-balanced meals for family and friends. Filled with thoughtful, colorful essays about Ricker's travels and experiences, Pok Pok is not only a definitive resource for home cooks, but also a celebration of the rich history, vibrant culture, and unparalleled deliciousness of Thai food.

Anbieter: buecher
Stand: 02.06.2020
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Pok Pok
44,90 CHF *
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A guide to bold, authentic Thai cooking from Andy Ricker, the chef and owner of the wildly popular and widely lauded Pok Pok restaurants. After decades spent traveling throughout Thailand, Andy Ricker wanted to bring the country's famed street food stateside. In 2005 he opened Pok Pok, so named for the sound a pestle makes when it strikes a clay mortar, in an old shack in a residential neighborhood of Portland, Oregon. Ricker's traditional take on Thai food soon drew the notice of the New York Times and Gourmet magazine, establishing him as a culinary star. Now, with his first cookbook, Ricker tackles head-on the myths that keep people from making Thai food at home: that it's too spicy for the American palate or too difficult to source ingredients. Ricker shares more than fifty of the most popular recipes from Thailand and his Pok Pok restaurants-ranging from Khao Soi Kai (Northern Thai curry noodle soup with chicken) to Som Tam Thai (Central Thai-style papaya salad) to Pok Pok's now-classic (and obsessed-over) Fish-Sauce Wings. But Pok Pok is more than just a collection of favorite recipes: it is also a master course in Thai cooking from one of the most passionate and knowledgeable authorities on the subject. Clearly written, impeccably tested recipes teach you how to source ingredients; master fundamental Thai cooking techniques and skills; understand flavor profiles that are unique to Southeast Asian cuisine; and combine various dishes to create show-stopping, well-balanced meals for family and friends. Filled with thoughtful, colorful essays about Ricker's travels and experiences, Pok Pok is not only a definitive resource for home cooks, but also a celebration of the rich history, vibrant culture, and unparalleled deliciousness of Thai food.

Anbieter: Orell Fuessli CH
Stand: 02.06.2020
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Burn the Ice
26,90 CHF *
zzgl. 3,50 CHF Versand

“Mr. Alexander is an admirably thorough researcher. He conducted hundreds of hours of interviews for the book, meeting with some of his subjects dozens of times and revisiting most at least once to chart the arc of their careers. This groundwork allows him to bring us deeply into their worlds, probing their motivations, backgrounds, flaws and virtues, writing with authority not just about public perceptions but also about private moments . . . [T]he book provides an entertaining and informative picture of the American restaurant scene over the past dozen years. Just dipping in and out of it pretty much guarantees learning something new.”  —Wall Street Journal “Kevin Alexander makes a fascinating case that we’ve witnessed the most exciting and creative time for food in recent history, but now, the golden age has passed. It’s a bold idea, and one that’ll get you thinking hard about what’s next.” — Plate “[A] well-researched, witty food industry history…Alexander’s sharp wit keeps the narrative moving…This astute reflection on an era of American food culture will give foodies a new perspective on the restaurants they love and the dining experiences they’ve grown to expect.” — Publishers Weekly “Kevin Alexander is such a fluent and engaging writer that I was several chapters in before I realized how gimlet-eyed his view of the American culinary world is (and by 'gimlet' here I mean the thing that pokes holes in other things, not the one that's a mix of gin and Rose's lime juice). We need this book.” – David Wondrich, author of Imbibe!: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to 'Professor' Jerry Thomas, Pioneer of the American Bar   “This is a big American story, essential and gripping. Kevin Alexander shows how our culture fought and lost a battle against a creeping suburbia.  Burn the Ice is modern anthropology about the physical and spiritual implications of what and how we eat. I loved it.” – Wright Thompson, author of The Cost of These Dreams: Sports Stories and Other Serious Business   “In his direct and spirited way, Kevin Alexander builds a swirling, deeply reported narrative about the American culinary scene. He digs into so many stories, shaping a detailed picture of how and what we've been fed in restaurants for the past 12 years. For anyone who follows chef and restaurant culture—and anyone who likes to eat out— Burn the Ice is a juicy, satisfying read.” – Erin Byers Murray, author Grits: A Cultural and Culinary Journey Through the South and Shucked: Life on a New England Oyster Farm    “Crucial reading for food lovers, social anthropologists, and cultural historians, alike. Kevin Alexander takes the great rabble of kitchen slave misfits, backwoods foragers, and tattooed food truck savants who turned the old gourmet dining culture on its head during the early years of the new millennium, and brings them vividly to life.” – Adam Platt, New York Magazine's restaurant critic “If you’ve noticed that food has become especially central to the American consciousness today, you’re not alone. Kevin Alexander takes a fresh and original look at the whirlwind of circumstances—cultural, legislative, and economic—that have laid the groundwork for food’s precarious ascendance. Burn the Ice is captivating, concerning, and—most of all—inspiring.” —Danny Meyer, CEO, Union Square Hospitality Group; Founder, Shake Shack; and author, Setting the Table   “All revolutions end—and let’s face it, they’re kind of exhausting. Progress in the restaurant craft has now relaxed into evolution, which of course every industry needs to prosper. With instructive, hilarious, and sometimes harrowing stories from the greatest minds in America’s

Anbieter: Orell Fuessli CH
Stand: 02.06.2020
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Pok Pok
33,99 € *
ggf. zzgl. Versand

A guide to bold, authentic Thai cooking from Andy Ricker, the chef and owner of the wildly popular and widely lauded Pok Pok restaurants. After decades spent traveling throughout Thailand, Andy Ricker wanted to bring the country's famed street food stateside. In 2005 he opened Pok Pok, so named for the sound a pestle makes when it strikes a clay mortar, in an old shack in a residential neighborhood of Portland, Oregon. Ricker's traditional take on Thai food soon drew the notice of the New York Times and Gourmet magazine, establishing him as a culinary star. Now, with his first cookbook, Ricker tackles head-on the myths that keep people from making Thai food at home: that it's too spicy for the American palate or too difficult to source ingredients. Ricker shares more than fifty of the most popular recipes from Thailand and his Pok Pok restaurants-ranging from Khao Soi Kai (Northern Thai curry noodle soup with chicken) to Som Tam Thai (Central Thai-style papaya salad) to Pok Pok's now-classic (and obsessed-over) Fish-Sauce Wings. But Pok Pok is more than just a collection of favorite recipes: it is also a master course in Thai cooking from one of the most passionate and knowledgeable authorities on the subject. Clearly written, impeccably tested recipes teach you how to source ingredients; master fundamental Thai cooking techniques and skills; understand flavor profiles that are unique to Southeast Asian cuisine; and combine various dishes to create show-stopping, well-balanced meals for family and friends. Filled with thoughtful, colorful essays about Ricker's travels and experiences, Pok Pok is not only a definitive resource for home cooks, but also a celebration of the rich history, vibrant culture, and unparalleled deliciousness of Thai food.

Anbieter: Thalia AT
Stand: 02.06.2020
Zum Angebot
Pok Pok
33,99 € *
ggf. zzgl. Versand

A guide to bold, authentic Thai cooking from Andy Ricker, the chef and owner of the wildly popular and widely lauded Pok Pok restaurants. After decades spent traveling throughout Thailand, Andy Ricker wanted to bring the country's famed street food stateside. In 2005 he opened Pok Pok, so named for the sound a pestle makes when it strikes a clay mortar, in an old shack in a residential neighborhood of Portland, Oregon. Ricker's traditional take on Thai food soon drew the notice of the New York Times and Gourmet magazine, establishing him as a culinary star. Now, with his first cookbook, Ricker tackles head-on the myths that keep people from making Thai food at home: that it's too spicy for the American palate or too difficult to source ingredients. Ricker shares more than fifty of the most popular recipes from Thailand and his Pok Pok restaurants-ranging from Khao Soi Kai (Northern Thai curry noodle soup with chicken) to Som Tam Thai (Central Thai-style papaya salad) to Pok Pok's now-classic (and obsessed-over) Fish-Sauce Wings. But Pok Pok is more than just a collection of favorite recipes: it is also a master course in Thai cooking from one of the most passionate and knowledgeable authorities on the subject. Clearly written, impeccably tested recipes teach you how to source ingredients; master fundamental Thai cooking techniques and skills; understand flavor profiles that are unique to Southeast Asian cuisine; and combine various dishes to create show-stopping, well-balanced meals for family and friends. Filled with thoughtful, colorful essays about Ricker's travels and experiences, Pok Pok is not only a definitive resource for home cooks, but also a celebration of the rich history, vibrant culture, and unparalleled deliciousness of Thai food.

Anbieter: Thalia AT
Stand: 02.06.2020
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