Zagat Boston 2018

  zagat boston 2018: Zagat Survey Zagat Survey, Eugene H. Zagat, Jr., Nina S. Zagat, 1994-10
  zagat boston 2018: Zagat Zagat Survey, Eugene H. Zagat, Jr., Nina S. Zagat, 1993-02 Hungry commuters rely on this guide to more than 600 restaurants in Connecticut, New Jersey, Long Island, Westchester and Rockland counties, and Upstate New York. Replaces the Zagat Suburban NYC Restaurant Survey.
  zagat boston 2018: Zagat, 1998 Zagat Survey, Zagat Survey Staff, 1997-11
  zagat boston 2018: Tenemental Vikki Warner, 2018-06-12 A heartfelt coming-of-age memoir about taking the unbeaten path, owning a home, and holding it all—including yourself—together. Detouring from the traditional timeline of marriage-kids-house, twenty-six-year-old Vikki Warner skips straight to homeownership. She buys a downtrodden three-story house in Providence, Rhode Island, and suddenly finds herself responsible for a rotating cast of colorful tenants. Adulthood comes with unforeseen challenges: backed-up sewage, gentrification, global economic downturn. A candid portrait of how sharing space profoundly reshapes our lives, and forces us to grow into ourselves. “Forget the marriage plot; 26-year-old Warner is after a plot of land…. [An] ebullient memoir.”—O, The Oprah Magazine “Refreshingly original reading.”—Kirkus Reviews “A thoughtful meditation on communal living and urban identity…. Quirky and fun.”—The Providence Monthly “Wry, smart, personal, and pretty damn punk rock.”—Kate Schatz, author of Rad Women Worldwide “Cheers to Vikki Warner, whose tenacious and inspiring coming-of-age story gives voice to a new generation of independent women and grown-ass boss ladies.”—Margot Kahn, coeditor of This is the Place “Full of color, life, and that special type of real, earned wisdom that only comes with taking risks and trusting completely in your own young self.”—Kate Bolick, author of Spinster: Making a Life of One's Own “An ode to the messiness of life, Tenemental is the incredibly raw, touching, and laugh-out-loud story of a woman figuring out how to get by in the world.”—Emma Ramadan, co-owner of Riffraff Bookstore
  zagat boston 2018: The New England Kitchen Jeremy Sewall, Erin Byers Murray, 2014-09-30 Award-winning Boston chef Jeremy Sewall presents contemporary versions of New England classics that capture the flavors of this time-honored cuisine. In this first cookbook to explore contemporary New England fare, Jeremy Sewall adapts the region’s fresh, simple flavors into refined dishes for the home cook. More than one hundred delectable recipes highlight the area’s celebrated farms and fisheries to incorporate distinct flavors throughout the year. For fall and winter, there are hearty dishes such as Maple-Brined Pork Rack with Apple and Leeks and Creamy Oyster Stew with Fennel. Dayboat Cod with Green Garlic Puree perfectly captures springtime, while summer brings the arrival of Sweet Corn, Bacon, and Crab Chowder and Hand-Dug Steamers with Bay Leaf and Thyme. Artful photographs illustrate thoughtful presentations for serving this satisfying food. There is a prep section demonstrating how to cook and eat a lobster, shuck oysters, and cure bacon. The book also includes profiles of a New England farmer, fishermen, and an artisanal beer brewer to capture the new revolutionary spirit.
  zagat boston 2018: The Joy of Eating Jane K. Glenn, 2021-11-05 This volume explores our cultural celebration of food, blending lobster festivals, politicians' roadside eats, reality show chef showdowns, and gravity-defying cakes into a deeper exploration of why people find so much joy in eating. In 1961, Julia Child introduced the American public to an entirely new, joy-infused approach to cooking and eating food. In doing so, she set in motion a food renaissance that is still in full bloom today. Over the last six decades, food has become an increasingly more diverse, prominent, and joyful point of cultural interest. The Joy of Eating discusses in detail the current golden age of food in contemporary American popular culture. Entries explore the proliferation of food-themed television shows, documentaries, and networks; the booming popularity of celebrity chefs; unusual, exotic, decadent, creative, and even mundane food trends; and cultural celebrations of food, such as in festivals and music. The volume provides depth and academic gravity by tying each entry into broader themes and larger contexts (in relation to a food-themed reality show, for example, discussing the show's popularity in direct relation to a significant economic event), providing a brief history behind popular foods and types of cuisines and tracing the evolution of our understanding of diet and nutrition, among other explications.
  zagat boston 2018: The Smoke Shop's Backyard BBQ Andy Husbands, William Salazar, 2020-01-28 Every meal is better with BBQ! Impress your friends, family, and co-workers with recipes from Boston's popular Smoke Shop restaurant. Join Andy Husbands and Will Salazar as they share their secrets in The Smoke Shop's Backyard BBQ. Start off with a classic Backyard Barbecue featuring pulled pork, Twice-Smoked Pulled Chicken, deliciously simple brisket, and New Memphis Ribs. With a selection of the Smoke Shop’s favorite sides, drinks, and desserts, it might seem like all you ever needed. Then they go further afield, as the following chapters bring smokehouse flavor to every occasion: Make Taco Tuesday special with Brisket Ropa Vieja Tacos, Pulled Pork Quesadillas, BBQ Empanadas, Street Corn, The Smoke Shop Guac, and Tres Leches Minicakes. Amp up your next Cocktail Party with Pork Belly Pastrami Skewers, BBQ Peanuts, and smoked Oysters on the Half Shell, paired with a Downtown Derby cocktail. Throw the ultimate Tailgate featuring Salt and Pepper Baby Back Ribs, Pork Belly Burnt Ends, The Smoke Shop’s Famous Wings, and The Ultimate BLT Bar. Additional chapters include The Big Brunch, a Fancy Party, and even a Holiday Party to keep the BBQ going year round. Gather your friends and family: it's time for a BBQ-filled celebration!
  zagat boston 2018: Zagat Connecticut/South New York Zagat Survey, 2002-05
  zagat boston 2018: The Performance Complex David Stark, 2020 The performance complex / David Stark -- Pick the winner, so you can then choose the reasons: epistemic dissonance in architecture competitions / Kristian Kreiner -- Competition and consecration in the world press photo awards / Marco Solaroli -- Classical music competitions as complex performances / Lisa McCormick -- Formalized evaluation: the work that rankings do / Wendy Espeland -- What's observed in a rating? Rankings as orientation in the face of uncertainty / Elena Esposito and David Stark -- Crowdsourcing before the smartphone: the Zagat survey's quantification of everyday life in 1980s New York / Will Payne -- Weathering winner-take-all: how rankings constitute competition on webcam sex platforms, and what performers can do about it / Olav Velthuis and Niels van Doorn -- Post-liberal competitions? Pragmatics of gamification and weaponization / William Davies -- What are digital reputation measures worth? The rise and fall of reputation metrics on social media / Dominique Cardon -- Merit, morality, and market: the Chinese social credit experiment / Jonathan Bach -- Performing numbers: musicians and their metrics / Robert Prey -- Business education and anxiety in the performance of value / Fabian Muniesa.
  zagat boston 2018: Imagine Boston 2030 City Of Boston, 2017-09-08 Today, Boston is in a uniquely powerful position to make our city more affordable, equitable, connected, and resilient. We will seize this moment to guide our growth to support our dynamic economy, connect more residents to opportunity, create vibrant neighborhoods, and continue our legacy as a thriving waterfront city.Mayor Martin J. Walsh's Imagine Boston 2030 is the first citywide plan in more than 50 years. This vision was shaped by more than 15,000 Boston voices.
  zagat boston 2018: Zagat Boston Restaurants Zagat Survey (Firm), 2007-04 For almost 30 years, ZAGAT has reported on the shared experiences of diners. Here are the results of the 2007/08 BOSTON RESTAURANT SURVEY, covering hundreds of restaurants. The surveyors are men and women of all ages. No matter the economic climate, Boston's appetite for lively dining destinations continues unabated, inspiring ever bolder ventures. For every notable closing, there's another restaurateur waiting in the wings, often joined by an expensive team of architects and designers and ZAGATSURVEY is always there to note the changes. So whether you are looking for the hippest restaurant, where to dine with celebs or find a lunch bargain, the new ZAGATSURVEY 2007/08 BOSTON RESTAURANT guide rates and reviews the city’s best restaurants. The newest guide delivers ZAGAT’S signature comprehensive coverage, rating each restaurant on appeal, decor, service and cost.
  zagat boston 2018: Zagat Survey Zagat Survey, Eugene H. Zagat, Jr., Nina S. Zagat, 1994-01-01
  zagat boston 2018: A Good Drink Shanna Farrell, 2021-09-16 In A Good Drink, Farrell goes in search of the bars, distillers, and farmers who are driving a transformation to sustainable spirits. She meets mezcaleros in Guadalajara who are working to preserve traditional ways of producing mezcal, for the health of the local land, the wallets of the local farmers, and the culture of the community. She visits distillers in South Carolina who are bringing a rare variety of corn back from near extinction to make one of the most sought-after bourbons in the world. She meets a London bar owner who has eliminated individual bottles and ice, acculturating drinkers to a new definition of luxury.--Amazon.
  zagat boston 2018: Bistro Cooking at Home Gordon Hamersley, Joanne McAllister Smart, 2003 Bistro cooking—bold and full-flavored—is more like the best home cooking than restaurant fare, featuring slow-cooked stews, exquisitely roasted chickens, perfectly seared steaks, vibrant salads, fresh fruit tarts, and comforting custards. Now Gordon Hamersley of acclaimed Hamersley’s Bistro in Boston helps home cooks bring these classic dishes into their own kitchens. Bistro Cooking at Home offers a complete menu of versatile selections for cooks who crave sophisticated but easy-to-prepare comfort food. Many of the dishes allow for “walk-away cooking,” such as stews, roasts, or braises. And many of these same dishes taste best if prepared a day or two ahead, making entertaining foolproof. Although the accent is French, dishes such as hamburgers stuffed with blue cheese and Pear Cranberry Crumble reflect Gordon Hamersley’s all-American roots. Start a bistro meal at home with Hamersley’s classic Onion Soup au Gratin or signature Wild Mushroom and Roasted Garlic Sandwich. For a main course there is roast chicken (you can cook it ahead and reheat it under the broiler), New England Bouillabaisse with Rouille and Croutons, or Moroccan lamb shanks. Pasta, polenta, and risotto are given French finesse in dishes such as Lemon-Scented Risotto with Morels and Chives and Oven-Baked Penne with Onions, Walnuts, and Goat Cheese. The Savory Tarts, Gratins, and Galettes chapter holds such richly satisfying dishes as Portobello Mushroom and Roquefort Galette or Creamy Bistro Potato and Leek Gratin, each practically a meal in itself. Even vegetables are made exciting in dishes ranging from Roasted Artichokes with Garlic and Pancetta Bread Crumbs to Garlicky Mashed Potato Cakes. Bistro-inspired desserts include Maple Crème Brûlée, Profiteroles with Easy Chocolate Sauce, and a dense Chocolate Truffle Cake. All the main dishes are accompanied by knowledgeable, down-to-earth wine recommendations from Fiona Hamersley, Gordon’s wife, who runs the wine service at the restaurant. With the Hamersleys’s expert guidance every step of the way, you can re-create the romance of bistro dining—at home.
  zagat boston 2018: Cousins Maine Lobster Jim Tselikis, Sabin Lomac, Blake D. Dvorak, 2018-04-17 From the co-founders of the smash hit Cousins Maine Lobster food trucks comes a business book revealing to new entrepreneurs how the authors built their brand through integrity and authenticity--Amazon.com.
  zagat boston 2018: Israeli Soul Michael Solomonov, Steven Cook (Restaurateur), 2018 Simple meals inspired by Israeli street food, by the authors of the best-selling James Beard Book of the Year, Zahav.
  zagat boston 2018: A Recipe for Gentrification Alison Hope Alkon, Yuki Kato, Joshua Sbicca, 2020-07-14 Honorable Mention, 2021 Edited Collection Book Award, given by the Association for the Study of Food and Society How gentrification uproots the urban food landscape, and what activists are doing to resist it From hipster coffee shops to upscale restaurants, a bustling local food scene is perhaps the most commonly recognized harbinger of gentrification. A Recipe for Gentrification explores this widespread phenomenon, showing the ways in which food and gentrification are deeply—and, at times, controversially—intertwined. Contributors provide an inside look at gentrification in different cities, from major hubs like New York and Los Angeles to smaller cities like Cleveland and Durham. They examine a wide range of food enterprises—including grocery stores, restaurants, community gardens, and farmers’ markets—to provide up-to-date perspectives on why gentrification takes place, and how communities use food to push back against displacement. Ultimately, they unpack the consequences for vulnerable people and neighborhoods. A Recipe for Gentrification highlights how the everyday practices of growing, purchasing and eating food reflect the rapid—and contentious—changes taking place in American cities in the twenty-first century.
  zagat boston 2018: Management Information Systems Kenneth C. Laudon, Jane Price Laudon, 2004 Management Information Systems provides comprehensive and integrative coverage of essential new technologies, information system applications, and their impact on business models and managerial decision-making in an exciting and interactive manner. The twelfth edition focuses on the major changes that have been made in information technology over the past two years, and includes new opening, closing, and Interactive Session cases.
  zagat boston 2018: Best iPad Apps Peter Meyers, 2010-12-08 What really wows iPad fans is when their touchscreen does what's impossible on other gadgets: the finger-painting app that turns a cross-country flight into a moving art class, the mini music studio (two-dozen instruments strong, each with motion-induced warble effects), and the portable fireworks display that you sculpt by swiping. Problem is, with tens of thousands of apps available for your iPad, who knows what to download? You can try to sort through a gazillion customer reviews with a mix of 5- and 1-star ratings, but that’s a head-hurting time-waster. The stakes are getting higher, too: instead of freebies and 99-cent trinkets, the price of iPad apps is steadily creeping up and beyond their iPhone predecessors. Best iPad Apps guides you to the hidden treasures in the App Store's crowded aisles. Author Peter Meyers stress-tested thousands of options to put together this irresistible, page-turner of a catalog. Inside these pages, you’ll find apps as magical as the iPad itself. Flip through the book for app suggestions, or head directly to one of several categories we've loaded up with best of selections to help you: Get work done Manipulate photos Make movies Create comics Browse the Web better Take notes Outline ideas Track your health Explore the world No matter how you use your iPad, Best iPad Apps will help you find the real gems among the rubble -- so you make the most of your glossy gadget.
  zagat boston 2018: Istanbul & Beyond Robyn Eckhardt, 2017-10-10 “[F]ascinating and tasty. . . . This collection will delight and inspire home cooks . . . looking to broaden their culinary horizons.” —Publishers Weekly The most extensive and lushly photographed Turkish cookbook to date, by two internationally acclaimed experts. Standing at the crossroads between the Mediterranean, the Middle East, and Asia, Turkey boasts astonishingly rich and diverse culinary traditions. Journalist Robyn Eckhardt and her husband, photographer David Hagerman, have spent almost twenty years discovering the country’s very best dishes. Now they take readers on an unforgettable epicurean adventure, beginning in Istanbul, home to one of the world’s great fusion cuisines. From there, they journey to the lesser-known provinces, opening a vivid world of flavors influenced by neighboring Syria, Iran, Iraq, Armenia, and Georgia. From village home cooks, community bakers, café chefs, farmers, and fishermen, they have assembled a broad, one-of-a-kind collection of authentic, easy-to-follow recipes: Stuffed Eggplant; Pillowy Fingerprint Flatbread; Pot-Roasted Chicken with Caramelized Onions; Stovetop Lamb Meatballs with Spice Butter; Artichoke Ragout with Peas and Favas; Green Olive Salad with Pomegranate Molasses; Apple and Raisin Hand Pies. Many of these have never before been published in English. “Superbly crafted . . . inspiring gallimaufry of stories told through the prism of food and culture.” —Andrew Zimmern, James Beard and Emmy Award winning chef and TV host “I was transported, informed, and made very hungry by the recipes, writing, and photographs in this lovely, generous book.” —Naomi Duguid, author of Taste of Persia: A Cook’s Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan “Loaded with culinary gems.” —Andrea Nguyen, author of Into the Vietnamese Kitchen and The Pho Cookbook
  zagat boston 2018: Burgoo, Barbecue, and Bourbon Albert W. A. Schmid, 2017-06-23 Burgoo, barbecue, and bourbon have long been acknowledged as a trinity of good taste in Kentucky. Known as the gumbo of the Bluegrass, burgoo is a savory stew that includes meat—usually smoked—from at least one bird of the air and one beast of the field, plus as many vegetables as the cook wants to add. Often you'll find this dish paired with one of the Commonwealth's other favorite exports, bourbon, and the state's distinctive barbecue. Award-winning author and chef Albert W. A. Schmid serves up a feast for readers in Burgoo, Barbecue, and Bourbon, sharing recipes and lore surrounding these storied culinary traditions. He introduces readers to new and forgotten versions of favorite regional dishes from the time of Daniel Boone to today and uncovers many lost recipes, such as Mush Biscuits and Half Moon Fried Pies. He also highlights classic bourbon drinks that pair well with burgoo and barbecue, including Moon Glow, Bourbaree, and the Hot Tom and Jerry. Featuring cuisine from the early American frontier to the present day, this entertaining book is filled with fascinating tidbits and innovative recipes for the modern cook.
  zagat boston 2018: Zahav Michael Solomonov, Steven Cook, 2015-10-06 The James Beard Award-winning chef and co-owner of Philadelphia’s Zahav restaurant reinterprets the glorious cuisine of Israel for American home kitchens. Ever since he opened Zahav in 2008, chef Michael Solomonov has been turning heads with his original interpretations of modern Israeli cuisine, attracting notice from the New York Times, Bon Appétit, (“an utter and total revelation”), and Eater (“Zahav defines Israeli cooking in America”). Zahav showcases the melting-pot cooking of Israel, especially the influences of the Middle East, North Africa, the Mediterranean, and Eastern Europe. Solomonov’s food includes little dishes called mezze, such as the restaurant’s insanely popular fried cauliflower; a hummus so ethereal that it put Zahav on the culinary map; and a pink lentil soup with lamb meatballs that one critic called “Jerusalem in a bowl.” It also includes a majestic dome of Persian wedding rice and a whole roasted lamb shoulder with pomegranate and chickpeas that’s a celebration in itself. All Solomonov’s dishes are brilliantly adapted to local and seasonal ingredients. Zahav tells an authoritative and personal story of how Solomonov embraced the food of his birthplace. With its blend of technique and passion, this book shows readers how to make his food their own. “Solomonov shares his story as well as his wide-ranging approach to Israeli cuisine in this impressive collection of recipes that are sure to challenge readers’ preconceptions . . . Readers with an adventurous palate and an open mind will be richly rewarded by this terrific debut.” —Publishers Weekly (starred review)
  zagat boston 2018: Food and Beverage Management Bernard Davis, Andrew Lockwood, Ioannis Pantelidis, Peter Alcott, 2013-01-11 This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its five main sectors – fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are case studies covering the latest industry developments, and coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test your knowledge as you progress. Written by authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.
  zagat boston 2018: Drinking Boston Stephanie Schorow, 2019-08-01 From the revolutionary camaraderie of the Colonial taverns to the saloons of the turn of the century; from Prohibition—a period rife with class politics, social reform, and opportunism—to a trail of nightclub neon so vast, it was called the “Conga Belt,” Drinking Boston is a tribute to the fascinating role alcohol has played throughout the city's history.
  zagat boston 2018: Can It, Bottle It, Smoke It Karen Solomon, 2011-07-05 Have you ever wanted to . . . Bottle your own soda? Press your own tofu? Smoke your own cheese? Boil your own bagels? Ferment your own miso? Can your own tomatoes? Roast your own coffee? Can It, Bottle It, Smoke It walks you through a slew of satisfying culinary projects to stock your larder and shower your friends with artisan foods and drinks, kitchen staples, and utterly addictive snacks. Karen Solomon—veteran food writer, kitchen explorer, and author of Jam It, Pickle It, Cure It—brings forth a new collection of 75-plus recipes for condiments (Plum Catsup), cereals (Cornflakes), crunchy snacks (Tortilla Chips), beverages (Soy Milk), and more. Whether you’re a beginning or seasoned home cook, you’ll be inspired to pump up the power of your pantry. With detailed instruction on essential techniques, time commitments for each project (from 20 minutes to 2 hours to a weekend), and labeling and wrapping tips, Can It, Bottle It, Smoke It will help you get creative in the kitchen. So leave the grocery aisle’s mass-produced packaging and mystery ingredients behind and join the urban homesteading revolution as you whip up a bevy of jars, bottles, and bags full of outstanding hand-labeled eats.
  zagat boston 2018: The Buoy Projects Lorna J. Brunelle, 2016-03-30 Wanda Stairs Howard was many things to many people, but first and foremost, she was a mother, grandmother, and wife. Her daughter Lornas book is an account of how Wanda took what was left of her life and squeezed it until the pips squeaked, how she and her tireless Team Wanda celebrated her life whilst she was still living it, and how eventually they set her free for the ultimate journey. This book was written because so many people responded so strongly to her story as it played out through the medium of Facebook, and many of those people asked Lorna to put her mothers story into print so that she could inspire others who werent lucky enough to know her personally. By the end of the book, I hope that readers will feel like they knew Wanda and that many will take comfort and inspiration from her life and death.
  zagat boston 2018: Reality Is Broken Jane McGonigal, 2011-01-20 “McGonigal is a clear, methodical writer, and her ideas are well argued. Assertions are backed by countless psychological studies.” —The Boston Globe “Powerful and provocative . . . McGonigal makes a persuasive case that games have a lot to teach us about how to make our lives, and the world, better.” —San Jose Mercury News “Jane McGonigal's insights have the elegant, compact, deadly simplicity of plutonium, and the same explosive force.” —Cory Doctorow, author of Little Brother A visionary game designer reveals how we can harness the power of games to boost global happiness. With 174 million gamers in the United States alone, we now live in a world where every generation will be a gamer generation. But why, Jane McGonigal asks, should games be used for escapist entertainment alone? In this groundbreaking book, she shows how we can leverage the power of games to fix what is wrong with the real world-from social problems like depression and obesity to global issues like poverty and climate change-and introduces us to cutting-edge games that are already changing the business, education, and nonprofit worlds. Written for gamers and non-gamers alike, Reality Is Broken shows that the future will belong to those who can understand, design, and play games. Jane McGonigal is also the author of SuperBetter: A Revolutionary Approach to Getting Stronger, Happier, Braver and More Resilient.
  zagat boston 2018: Alone Time Stephanie Rosenbloom, 2018-06-05 In Paris (or anywhere else, really) a table for one can be a most delightful place. --Alone Time, as seen in The New York Times A wise, passionate account of the pleasures of traveling solo In our increasingly frantic daily lives, many people are genuinely fearful of the prospect of solitude, but time alone can be both rich and restorative, especially when travelling. Through on-the-ground reporting and recounting the experiences of artists, writers, and innovators who cherished solitude, Stephanie Rosenbloom considers how being alone as a traveller--and even in one's own city--is conducive to becoming acutely aware of the sensual details of the world--patterns, textures, colors, tastes, sounds--in ways that are difficult to do in the company of others. Alone Time is divided into four parts, each set in a different city, in a different season, in a single year. The destinations--Paris, Istanbul, Florence, New York--are all pedestrian-friendly, allowing travelers to slow down and appreciate casual pleasures instead of hurtling through museums and posting photos to Instagram. Each section spotlights a different theme associated with the joys and benefits of time alone and how it can enable people to enrich their lives--facilitating creativity, learning, self-reliance, as well as the ability to experiment and change. Rosenbloom incorporates insights from psychologists and sociologists who have studied solitude and happiness, and explores such topics as dining alone, learning to savor, discovering interests and passions, and finding or creating silent spaces. Her engaging and elegant prose makes Alone Time as warmly intimate an account as the details of a trip shared by a beloved friend--and will have its many readers eager to set off on their own solo adventures.
  zagat boston 2018: The Terroir of Whiskey Rob Arnold, 2020-12-22 Look at the back label of a bottle of wine and you may well see a reference to its terroir, the total local environment of the vineyard that grew the grapes, from its soil to the climate. Winemakers universally accept that where a grape is grown influences its chemistry, which in turn changes the flavor of the wine. A detailed system has codified the idea that place matters to wine. So why don’t we feel the same way about whiskey? In this book, the master distiller Rob Arnold reveals how innovative whiskey producers are recapturing a sense of place to create distinctive, nuanced flavors. He takes readers on a world tour of whiskey and the science of flavor, stopping along the way at distilleries in Kentucky, New York, Texas, Ireland, and Scotland. Arnold puts the spotlight on a new generation of distillers, plant breeders, and local farmers who are bringing back long-forgotten grain flavors and creating new ones in pursuit of terroir. In the twentieth century, we inadvertently bred distinctive tastes out of grains in favor of high yields—but today’s artisans have teamed up to remove themselves from the commodity grain system, resurrect heirloom cereals, bring new varieties to life, and recapture the flavors of specific local ingredients. The Terroir of Whiskey makes the scientific and cultural cases that terroir is as important in whiskey as it is in wine.
  zagat boston 2018: Stuff Every Cheese Lover Should Know Alexandra Jones, 2020-10-06 This pocket-sized handbook to all things cheese is the perfect gift for artisan cheese lovers, home cheesemakers, and anyone who appreciates a good wedge of cheddar. It’s hard to think of a more universally beloved food than cheese. But there’s so much more to learn and enjoy beyond the plastic-wrapped blocks from the grocery store. Within the pages of this pocket-sized guide, you’ll find information, how-tos, and trivia for cheese lovers of all levels. Casual cheese eaters and connoisseurs alike will learn about • How Cheese Is Made • Why Some Cheeses Melt Differently • How to Build a Festive Cheese Board for Entertaining • Pairing Cheese with Wine and Beer • How to Make Cheese at Home Plus an illustrated guide to cheese gadgets, terms every cheese lover should know, how to host a cheese tasting, how to make the ultimate grilled cheese, and much more!
  zagat boston 2018: New England Soup Factory Cookbook Marjorie Druker, Clara Silverstein, 2007-09-09 New England Soup Factory soups are like no other soups, and now you can recreate them in your own home. Soups will no longer be the appetizers or side dishes thanks to the delicious and easy-to-follow recipes found in the New England Soup Factory Cookbook. With more than 100+ of the best soup recipes Boston has to offer accompanied by fun stories and beautiful full-color photography, get ready to delight all your friends at your next gathering. The collection of soups in the New England Soup Factory Cookbook are both scrumptious and versatile to all occasions. The New England Soup Factory is the legendary Boston-based restaurant offering a mix of soups, salads, and sandwiches so good that it claimed the Best of Boston award four times. Owner Marjorie Druker gives you access to all the ingredients, recipes, and cooking methods that put the New England Soup Factory on the map. The New England Soup Factory Cookbook contains 100+ of Boston's best-tasting traditional and creative soup recipes such as... New England Clam Chowder Wild Mushroom and Barley Soup Curried Crab and Coconut Soup Raspberry-Nectarine Gazpacho Cucumber-Buttermilk Soup The New England Soup Factory Cookbook also offers recipes perfect for... Holiday parties and family dinners Church potlucks and school get-togethers Work picnics and lunches Tailgating, Super Bowl parties, and any sports event Fall evenings and summer nights Cookouts and pool parties 4th of July, Thanksgiving, Easter, and Christmas This cookbook is the ideal Christmas or birthday gift for any chef regardless of experience. Don't forget to consider it while you plan your next Thanksgiving or Easter family meal.
  zagat boston 2018: Sultan's Kitchen Ozcan Ozan, 2012-07-03 Not to be missed…a gem. This is real Old World cooking…devotees of Mediterranean cuisine would be remiss not to add this book to their collection.--Boston Globe Today's Turkish cuisine is fresh, distinctive, and flavorful--the result of over five centuries of culinary tradition. Recipes range from favorites such as chickpea pilaf to richly stewed lamb on a bed of eggplant. Whether you want to warm up with a tangy Peasant Soup (a hearty chicken soup) or top off a meal with a mouthwatering Pistachio Seomina Cake, The Sultan's Kitchen will show you how to produce the exotic tastes and aromas of Turkish food in your own kitchen. It offers over 125 healthy, delicious recipes that are both easy to prepare and based on readily available ingredients. The Sultan's Kitchen also shows you how to prepare a complete Turkish dinner, and features stunning images by photographer Carl Tremblay. This Turkish cookbook is sure to inspire you to create meals fit for a Sultan!
  zagat boston 2018: Smoothing the Jew Jeffrey A. Marx, 2024-06-14 The turn of the nineteenth century in the United States saw the substantial influx of immigrants and a corresponding increase in anti-immigration and nativist tendencies among longer-settled Americans. Jewish immigrants were often the object of such animosity, being at once the object of admiration and anxiety for their perceived economic and social successes. One result was their frequent depiction in derogatory caricatures on the stage and in print. Smoothing the Jew investigates how Jewish artists of the time attempted to “smooth over” these demeaning portrayals by focusing on the first Jewish comic strip published in English, Harry Hershfield’s Abie the Agent. Jeffrey Marx demonstrates how Hershfield created a Jewish protagonist who in part reassured nativists of the Jews’ ability to assimilate into American society while also encouraging immigrants and their children that, over time, they would be able to adopt American customs without losing their distinctly Jewish identity.
  zagat boston 2018: Zagat Survey Boston Restaurants Zagat Survey, Zagat Survey Staff, 2006-04 For almost years, ZAGAT has reported on the shared experiences of diners. Here are the results of the 2006/07 BOSTON RESTAURANT SURVEY, covering hundreds of restaurants. The surveyors are men and women of all ages. No matter the economic climate, Boston's appetite for lively dining destinations continues unabated, inspiring ever bolder ventures. For every notable closing, there's another restaurateur waiting in the wings, often joined by an expensive team of architects and designers and ZAGATSURVEY is always there to note the changes. So whether you are looking for the hippest restaurant, where to dine with celebs or find a lunch bargain, the new ZAGATSURVEY 2006/07 BOSTON RESTAURANT guide rates and reviews the city’s best restaurants. The newest guide delivers ZAGAT’S signature comprehensive coverage, rating each restaurant on appeal, decor, service and cost.
  zagat boston 2018: Zagat, 1991 Zagat Survey, 1991-03-01
  zagat boston 2018: New York Cocktails Amanda Schuster, 2017-09-12 Far more than just a recipe book, New York Cocktails features signature creations (along with new variations of the classic Manhattan and Negroni), tips, and techniques by the best mixologists in the Big Apple, along with their personal profiles. From the classic Martini, to the Hanky Panky of the 1920s, to the Penicillin, you will be mesmerized by the characters and history of the New York City cocktail. This book has over 100 craft cocktails from the city that never sleeps! Travel straight to the epicenter of the cocktail renaissance with this elegant new guide to the best bars and cocktails the boroughs have to offer. Check out recipes and stories about classic and curious cocktails such as: Cosmopolitan Manhattan Old Fashioned Purple Rain Negroni Hop on the train for a bar crawl or throw your own prohibition cocktail party. Celebrate the seasons or holidays in the comfort of your home, or find the quintessential bar for any occasion after reading up on food and drink hotspots around the city, as well as their histories. Mix up your own Gatsby-esque celebration with New York Cocktails!
  zagat boston 2018: Louisville Beer Kevin Gibson, 2014-09-02 It's no secret that Louisville is one of America's bourbon capitals, but the Derby City once thrived as a brewing mecca as well, rivaling even St. Louis and Milwaukee with its crisp lagers and Kentucky Common Ale. German settlers arrived with centuries-old brewing traditions and beer gardens, cementing beer and barrooms in Louisville's culture. Following Prohibition, the big three--Falls City, Fehr's and Oertel's--kept traditions alive while ingraining iconic brands into the city's fabric and heritage. More recently, craft brewers like BBC, Apocalypse Brew Works and New Albanian Brewing Company have drawn on this rich history. Kick back with Louisville food and beverage journalist Kevin Gibson as he traces Louisville's beer history with stories from the past, interviews and plenty of photos that bring this intoxicating story to life.
  zagat boston 2018: The Food Lover's Guide to Wine Andrew Dornenburg, Karen Page, 2011-12-06 A wine book unlike any other,The Food Lover's Guide to Wine offers a fresh perspective via the single aspect of wine most compelling to food lovers: flavor. At the heart of this indispensable reference, formatted like the authors' two previous bestsellers The Flavor Bible and What to Drink with What You Eat, is an encyclopedic A-to-Z guide profiling hundreds of different wines by their essential characteristics-from body and intensity to distinguishing flavors, from suggested serving temperatures and ideal food pairings to recommended producers (including many iconic examples). The book provides illuminating insights from dozens of America's best sommeliers via informative sidebars, charts and boxes, which complement the book's gorgeous four-color photography. Another groundbreaking work from two of the ultimate culinary insiders, this instant classic is the perfect gift book.
  zagat boston 2018: Awaiting Their Feast Lori A. Flores, 2025-01-10 Though Latinx foodways are eagerly embraced and consumed by people across the United States, the nation exhibits a much more fraught relationship with Latinx people, including the largely underpaid and migrant workers who harvest, process, cook, and sell this desirable food. Lori A. Flores traces how our dual appetite for Latinx food and Latinx food labor has evolved from the World War II era to the COVID-19 pandemic, using the US Northeast as an unexpected microcosm of this national history. Spanning the experiences of food workers with roots in Mexico, Puerto Rico, Cuba, the Dominican Republic, Haiti, and Central America, Flores’s narrative travels from New Jersey to Maine and examines different links in the food chain, from farming to restaurants to seafood processing to the deliverista rights movement. What unites this eclectic material is Flores’s contention that as our appetite for Latinx food has grown exponentially, the visibility of Latinx food workers has demonstrably decreased. This precariat is anything but passive, however, and has historically fought—and is still fighting—against low wages and exploitation, medical neglect, criminalization, and deeply ironic food insecurity.
  zagat boston 2018: Cooked Michael Pollan, 2013-04-23 THE INSPIRATION FOR THE NEW NETFLIX SERIES 'It's not often that a life-changing book falls into one's lap ... Yet Michael Pollan's Cooked is one of them.' SundayTelegraph 'This is a love song to old, slow kitchen skills at their delicious best' Kathryn Huges, GUARDIAN BOOKS OF THE YEAR The New York Times Top Five Bestseller - Michael Pollan's uniquely enjoyable quest to understand the transformative magic of cooking Michael Pollan's Cooked takes us back to basics and first principles: cooking with fire, with water, with air and with earth. Meeting cooks from all over the world, who share their wisdom and stories, Pollan shows how cooking is at the heart of our culture and that when it gets down to it, it also fundamentally shapes our lives. Filled with fascinating facts and curious, mouthwatering tales from cast of eccentrics, Cooked explores the deepest mysteries of how and why we cook.
Zagat
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Zagat
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