Asian Ingredients: A Guide to the Foodstuffs of China, Japan, Korea, Thailand and Vietnam
Author: Bruce Cost
First published in 1988, Bruce Cost's Asian Ingredients was immediately hailed as one of the most comprehensive and fascinating books on Asian foodstuffs ever written. Now fully revised and updated, Asian Ingredients offers a wealth of information on identifying and using the often unfamiliar ingredients in traditional bottled condiments. This book's clear black-and-white photographs make it easy to identify ingredients in your local supermarkets or Asian grocery, while Cost's carefully researched notes explain how to select, store, and cook with these wonderful foods. Cost also includes more than 130 simple recipes for sumptuous Asian specialties. Cooks can create the dramatic flavors of China, Japan, and southeast Asia in their own kitchens with this indispensable resource.
Craig Claiborne
Asian Ingredients is by far the most comprehensive guide to essential ingredients for Asian cooking ever published in English. It unfolds the many mysteries of precisely what you are tossing into your wok or skillet . . . the recipes are excellent.
Alice Waters
Bruce Cost is one of the greatest cooks I've ever known . . . He truly demystifies many previously forbidding and odd ingredients.
Ruth Reichl
For a long time, I have valued Bruce Cost as a cook. And his recipes, of course, are terrific. But even if you never set foot in the kitchen, you'll probably want this book. For if you have ever eaten in a Chinese, Japanese, Thai, or Korean restaurant and wondered what was on your plate, this book has the answers. I honestly can't imagine that any curious eaters will want to be without it. —Gourmet
New interesting textbook: Economic Change in China C 1800 1950 or Supervision
Everyone Comes to Elaine's: Forty Years of Movie Stars, All-Stars, Literary Lions, Financial Scions, Top Cops, Politicians, and Power Brokers at the Legendary Hot Spot
Author: A E Hotchner
You know the name -- you've heard of the people -- and now the doors to Elaine's, New York City's famed night spot, are finally open. And no one, not even Elaine herself, is standing guard at the door.
Elaine Kaufman's creation certainly came from humble beginnings. Forty years ago the now legendary restaurant on Eighty-eighth Street and Second Avenue was deemed too far uptown for anyone of importance to frequent. It was there that Elaine served, catered to, and nursed young starving writers and artists of the day.
As these customers grew and matured into Woody Allen and Norman Mailer, Andy Warhol and Jack Nicholson, Elaine's grew with them. By the time these artists were deemed legends, well, Elaine's had already become legendary.
A. E. Hotchner was there at the beginning, is still there today, and has a table reserved for tomorrow. There is no better person than "Hotch" to tell the story of Elaine's. He was there for every bit of it.
They're all inside: Jackie O., Truman Capote, Frank Sinatra, Liz Smith, Joan Rivers, Lauren Bacall, Judy and Liza. The stories are all here. The night Jackie came to dance. The night Sinatra snubbed The Godfather author, Mario Puzo. When Sinatra's ex-wife, Mia Farrow, asked Michael Caine to introduce her to Woody Allen. When George Steinbrenner was turned away at the door the night his Yankees beat the Mets in the Subway Series.
Everyone Comes to Elaine's is more than a story about New York City. It's more than a story of celebrities. This is the story of a "family" with a domineering mother who will stop at nothing to protect those dearest to her. This is an American saga.
Elaine's is a microcosmof the people and events of the last forty years, from the sixties, when Beatles and Stones held forth there, to the start of the twenty-first century, when painful wakes were held for the regulars who perished on September 11. Just as Gertrude Stein presided over her salon in Paris in the twenties, Elaine now presides over hers.
So pull up a seat. You're invited. Everyone comes to Elaine's. Enjoy!
Publishers Weekly
The daughter of working-class Jewish New Yorkers, Elaine Kaufman barely graduated from high school, but for some 40 years she has owned and managed one of the most exclusive nightspots in Manhattan: Elaine's. As Hotchner (Papa Hemingway) puts it, what "Rick's place was to Casablanca, Elaine's is to New York." Soon after Elaine bought the old neighborhood bar at 88th Street and Second Avenue in 1963, she welcomed writers as her favored clients, allowing them to run tabs and make her place their second home. Authors George Plimpton, Pete Hamill, Hotchner and others were among Elaine's earliest customers-but as word spread, the tables filled. After the writers came their agents and editors, and then glitterati of all persuasions. As Hotchner explains, the food has never been the point (sometimes it's quite inedible, he indicates). But the atmosphere is everything, and the atmosphere is pure Elaine. Young men just starting out could eat at Elaine's and find their first agent, sell their first play or be consoled over their first failures. As for young women, well, Elaine's nastiness was notorious, reports Hotchner. Writers' wives were treated, according to Nora Ephron, "as if they were temps." "Women were not welcomed at early Elaine's, except as d cor," Jules Feiffer remarked. Why? Perhaps Elaine herself needed to be "the principal female attraction," as Gay Talese put it. Readers offended by Elaine's misogyny may savor the account, near the end, of her disastrous attempt to lose weight and get a husband. Hotchner isn't known for writing fluff, but this reads like an extended glossy magazine feature, dripping with famous names and celebrity photos, full of dish-but leaving readers with little appetite. Photos. (On sale Mar. 30) Forecast: This titillating tribute to a New York City landmark is bound to attract local and national media coverage, culminating in respectable sales. Copyright 2003 Reed Business Information.
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