The New Chicago Diner Cookbook : Meat-Free Recipes from America's Veggie Diner
Book Details
Format
Paperback / Softback
ISBN-10
1572841540
ISBN-13
9781572841543
Publisher
Surrey Books,U.S.
Imprint
Surrey Books,U.S.
Country of Manufacture
US
Country of Publication
GB
Publication Date
Jan 23rd, 2014
Print length
180 Pages
Weight
554 grams
Dimensions
20.40 x 22.80 x 1.50 cms
Product Classification:
Health & wholefood cookeryVegetarian cookeryRestaurant, cafe & pub guides
Ksh 2,850.00
Re-Printing
0 in stock
Delivery Location
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Secure
Quality
Fast
Thirty years after opening, the Chicago Diner is still the Windy City's premier vegetarian eatery, now with two locations and a national fan base. In honor of this momentous anniversary, the Chicago Diner is releasing this new cookbook, reflecting the wealth of new recipes, vegetarian and vegan dining sensibilities, and anecdotes from the kitchen o
Thirty years after opening, the Chicago Diner is still the Windy City''s premier vegetarian eatery, now with two locations and a national fan base. In honor of this momentous anniversary, the Chicago Diner is releasing this new cookbook, reflecting the wealth of new recipes, vegetarian and vegan dining sensibilities, and anecdotes from the kitchen of this award-winning foodie favorite.
In an attempt to eat healthier, Mickey Hornick became a regular at a local hippie haunt, the Breadshop Kitchen, where Jo Kaucher baked bread. One day, Hornick quit his job and took a position in Kaucher''s kitchen as a dishwasher, despite his rudimentary knowledge of vegetables and warnings that the restaurant would soon go under. While Hornick and Kaucher were unable to save the Breadshop, they reunited to found the Chicago Diner.
Predating the exponential growth of veggie-friendly dining in the 1990s and 2000s, the Chicago Diner set an example of how a successful vegetarian restaurant could thrive, even in meat-and-potatoes cities like Chicago. The Chicago Diner is a staple of the city''s culinary scene, earning a Michelin Guide recommendation as well as numerous local and national accolades.
In an attempt to eat healthier, Mickey Hornick became a regular at a local hippie haunt, the Breadshop Kitchen, where Jo Kaucher baked bread. One day, Hornick quit his job and took a position in Kaucher''s kitchen as a dishwasher, despite his rudimentary knowledge of vegetables and warnings that the restaurant would soon go under. While Hornick and Kaucher were unable to save the Breadshop, they reunited to found the Chicago Diner.
Predating the exponential growth of veggie-friendly dining in the 1990s and 2000s, the Chicago Diner set an example of how a successful vegetarian restaurant could thrive, even in meat-and-potatoes cities like Chicago. The Chicago Diner is a staple of the city''s culinary scene, earning a Michelin Guide recommendation as well as numerous local and national accolades.
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