Search results
Results from the WOW.Com Content Network
McEvedy co-founded Leon, a healthy fast-food restaurant group, with Henry Dimbleby and John Vincent. Leon opened its first outlet in Carnaby Street in 2004. [6] Six months after opening, Leon was named the "Best New Restaurant in Great Britain" at the Observer Food Monthly Awards. In March 2009 McEvedy gave up her role at Leon to focus on ...
Seconds is a graphic novel by Bryan Lee O'Malley. [1] [2] Published on July 15, 2014, by Ballantine Books, the novel tells the story of Katie Clay, head chef at a prospering restaurant named Seconds, who obtains the ability to fix her past mistakes by writing them down in a notebook, eating a mushroom, and falling asleep.
Discover the latest breaking news in the U.S. and around the world — politics, weather, entertainment, lifestyle, finance, sports and much more.
The search engine that helps you find exactly what you're looking for. Find the most relevant information, video, images, and answers from all across the Web.
[2] This page also contains a list of 37 names (including Katzen) introduced as: "The Moosewood People who have created the Moosewood Restaurant in Ithaca, New York from which this book has sprung." [2] The Moosewood Cookbook became a highly influential vegetarian cookbook, [3] with four editions (1977, 1992, 2000, 2014). [4] Moosewood Restaurant
The Dixboro Project restaurant and property encompass two dining concepts in converted old barns and cover more than 12 acres of land. In 2022, the Dixboro Project was named to the Detroit Free ...
In 2022, Gourdet's book Everyone's Table: Global Recipes for Modern Health won a James Beard Media Award for Best General Cookbook. [8] [17] In 2023, his restaurant Kann was awarded James Beard "Best New Restaurant". [8] [18] [19] He won the James Beard Award for Best Chef: Northwest and Pacific (Alaska, Hawaii, Oregon, Washington) in 2024. [20]
Gael Greene (December 22, 1933 – November 1, 2022) was an American restaurant critic, author, and novelist.She became New York magazine's restaurant critic in fall 1968, at a time when most New Yorkers were unsophisticated about food and there were few chefs anyone knew by name, [citation needed] and for four decades both documented and inspired the city's and America's growing obsession ...