Results for Andrew Friedman

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Andrew Friedman has written 36 work(s)

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Alfred Portale Simple Pleasures: Home Cooking from Gotham Bar and Grill's Acclaimed Chef

A twentieth-anniversary tribute to The Gotham Bar and Grill features 125 recipes for main and side dishes as prepared by the author for his family and friends, in a collection that includes Pumpkin and Carmelized Onion Soup with Gruyére and Sage, Fettucine with Braised Beef in Red Wine, and Roasted Cod in New England Chowder Sauce.

By Andrew Friedman, Gotham Bar and Grill (corporate author) and Alfred Portale

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Hardcover:

9780060535025 | William Morrow Cookbooks, November 1, 2004, cover price $34.95 | About this edition: A twentieth-anniversary tribute to The Gotham Bar and Grill features 125 recipes for main and side dishes as prepared by the author for his family and friends.

Alfred Portale's 12 Seasons Cookbook

The chef-author of ALfred Portale's Gotham Bar and Grill Cookbook presents a month-by-month collection of recipes that emphasize fresh, seasonal ingredients and that tie into the time of year, with such dishes as Chicken Breasts with Rosemary and Chanterelles, Potato and Butternut Squash Gratin with GruyFre, and other thematic treats. (view table of contents)

By Andrew Friedman, Gozen Koshida (photographer) and Alfred Portale

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Hardcover:

9780767906067 | 1 edition (Broadway Books, November 1, 2000), cover price $45.00 | About this edition: Presents a month-by-month collection of recipes that emphasize fresh, seasonal ingredients and that tie into the time of year.

Artisanal Cooking: A Chef Shares His Passion For Handcrafting Great Meals At Home

The James Beard Award-winning chef of New York's Picholine and Artisanal restaurants explains how to create simple but flavorful food with finesse and style, presenting 150 appealing and accessible recipes for everything from Potato and Cheese Tart with Bacon to Chocolate Fondue.

By Terrance Brennan, Andrew Friedman and Christopher Hirsheimer (photographer)

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Hardcover:

9780764568220 | John Wiley & Sons Inc, October 3, 2005, cover price $35.00 | About this edition: The James Beard Award-winning chef of New York's Picholine and Artisanal restaurants explains how to create simple but flavorful food with finesse and style, presenting 150 appealing and accessible recipes for everything from Potato and Cheese Tart with Bacon to Chocolate Fondue.

The Best 357 Colleges: 2005 Edition

Based on the responses of more than fifty thousand students, an exhaustive survey of life on the nation's campuses offers detailed profiles of the best colleges and rankings of colleges in sixty-four categories, along with a wealth of information and applications tips. Original. 70,000 first printing.

By Carson Brown, Julie Doherty, Robert Franek, Andrew Friedman, K. Nadine Kavanaugh, Christopher Maier, Tom Meltzer, Dinaw Mengestu and Catherine Monaco

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Paperback:

9780375764059 | Princeton Review, August 1, 2004, cover price $21.95 | About this edition: Based on the responses of more than fifty thousand students, an exhaustive survey of life on the nation's campuses offers detailed profiles of the best colleges and rankings of colleges in sixty-four categories, along with a wealth of information and applications tips.

The Best 361 Colleges 2006

Based on the responses of more than 110,000 students, an exhaustive survey of life on the nation's campuses offers detailed profiles of the best colleges and rankings of colleges in sixty-four categories, along with a wealth of information and applications tips. Original. 75,000 first printing.

By Carson Brown, Julie Doherty, Robert Franek (editor), Andrew Friedman, Christopher Maier and Tom Meltzer

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Paperback:

9780375764837 | Princeton Review, August 1, 2005, cover price $21.95 | About this edition: Selects 361 of the best schools based on student feedback, and provides information on tuition, financial aid, housing, admission requirements, and other statistics.

The Best Northeastern Colleges 2006: 224 Great Schools To Consider

Presents profiles of 266 colleges in the Northeast, discussing academics, student life, the student body, admissions, and financial aid, in a guide that has been expanded to incorporate schools in Washington, D.C., Delaware, Maryland, Pennsylvania, Virginia, and West Virginia. Original. 25,000 first printing.

By Carson Brown, Julie Doherty, Robert Franek (editor), Andrew Friedman, Christopher Maier and Tom Meltzer

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Paperback:

9780375764813 | Princeton Review, August 2, 2005, cover price $16.95 | About this edition: Profiles over two hundred colleges in New England and the Middle Atlantic states, discussing academics, student life, admissions, and financial aid.

Breaking Back: How I Lost Everything and Won Back My Life

One of America's rising tennis stars describes how his career was jeopardized by a freak accident on the court that broke his back; how his recovery was threatened by the loss of his father to cancer and to the illness, caused by the Herpes zoster virus, that paralyzed half of his face; and the determination and parental wisdom that led him to persevere. 75,000 first printing.

By James Blake and Andrew Friedman

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Hardcover:

9780061343490 | Harpercollins, July 1, 2007, cover price $25.95 | About this edition: A rising tennis star describes how his career was jeopardized by a freak accident on the court that broke his back; how his recovery was threatened by an illness that paralyzed half of his face; and the determination that led him to persevere.

Chanterelle: The Story and Recipes of a Restaurant Classic

By Andrew Friedman, Adam Gopnik (foreword by) and David Waltuck

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Hardcover:

9781561589616 | Taunton Pr, October 14, 2008, cover price $50.00

Chef on a Shoestring: More Than 120 Delicious, Easy-On-The-Budget Recipes from America's Best Chefs

Some of the nation's best chefs--including Michael Lomonaco, Rick Moonen, John Doherty, and others--have contributed recipes and advice to this special guide to eating well on a budget based on a popular cooking segment of CBS's Saturday Early Show. 30,000 first printing. (view table of contents)

By Andrew Friedman (editor)

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Hardcover:

9780743200721 | Simon & Schuster, January 1, 2001, cover price $23.00 | About this edition: Some of the nation's best chefs contribute recipes and advice to this guide to eating well on a budget based on a popular cooking segment of CBS's Saturday Early Show.

Chef on a Shoestring: More Than 120 Inexpensive Recipes for Great Meals from America's Best-Known Chefs

By Andrew Friedman (editor)

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Paperback:

9780743211437 | Reprint edition (Simon & Schuster, May 4, 2004), cover price $17.95 | About this edition: Some of the nation's best chefs contribute recipes and advice to this guide to eating well on a budget based on a popular cooking segment of CBS's Saturday Early Show.

A Chef So Far

By Andrew Friedman

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Hardcover:

9781609611927 | Rodale Pr, October 16, 2012, cover price $30.00

Classico E Moderno: Essential Italian Cooking

By Andrew Friedman, Thomas Keller (foreword by) and Michael White

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Hardcover:

9780345530523 | Ballantine Books, November 5, 2013, cover price $50.00

Covert Capital: Landscapes of Denial and the Making of U.s. Empire in the Suburbs of Northern Virginia

By Andrew Friedman

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Hardcover:

9780520274648 | Univ of California Pr, August 2, 2013, cover price $70.00

Paperback:

9780520274655 | 1 edition (Univ of California Pr, August 3, 2013), cover price $29.95

Cuisine a Latina: Fresh Tastes and a World of Flavors from Michy's Miami Kitchen

By Andrew Friedman

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Hardcover:

9780618867509 | Houghton Mifflin, November 3, 2008, cover price $30.00

Da Silvano Cookbook: Simple Secrets from New York's Favorite Italian Restaurant

Featuring 120 recipes from the legendary New York restaurant that has served such celebrities and locals including Gwyneth Paltrow, Yoko Ono, Jack Nicholson, and Patti Smith, a delightful cookbook, infused with personal anecdotes from the author, celebrates the joy of cooking elegant and simply delicious meals.

By Andrew Friedman, Scott Haas and Silvano Marchetto

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Hardcover:

9781582341170 | Bloomsbury Pub Plc USA, November 17, 2001, cover price $40.00 | About this edition: Features 120 recipes from the New York restaurant along with personal anecdotes celebrating the joy of cooking elegant meals.

Dirty Dishes: A Restauranteur's Story of Passion , Pain and Pasta

Product Description: The ultimate insider's story: a no-holds-barred memoir by the legendary restaurateur, from his boyhood in Tuscany to his rise, fall, and rebirth in the New York food world. Everyone has an opinion about Pino Luongo. To Anthony Bourdain, he was the notorious Pino Noir, the shadowy kingpin of a restaurant empire...read more

By Andrew Friedman and Pino Luongo

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Hardcover:

9781596914421 | Bloomsbury Pub Plc USA, December 23, 2008, cover price $25.00 | About this edition: The ultimate insider's story: a no-holds-barred memoir by the legendary restaurateur, from his boyhood in Tuscany to his rise, fall, and rebirth in the New York food world.

Don't Try This at Home: Culinary Catastrophes from the World's Greatest Chefs

More than forty of the world's finest chefs share their culinary mishaps and misfortunes in a collection of revealing essays by Mario Batali, Gabrielle Hamilton, Michel Richard, Jamie Oliver, Eric Ripert, Daniel Boulud, Anthony Bourdain, Sara Moulton, and others. Reprint.

By Andrew Friedman and Kimberly Witherspoon

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Hardcover:

9781596910706 | Bloomsbury Pub Plc USA, October 5, 2005, cover price $24.95 | About this edition: Forty of the world's greatest chefs relate outrageous true tales from their kitchens.

Paperback:

9781596911574 | Reprint edition (Bloomsbury Pub Plc USA, October 2, 2007), cover price $16.00 | About this edition: More than forty of the world's finest chefs share their culinary mishaps and misfortunes in a collection of revealing essays by Mario Batali, Gabrielle Hamilton, Michel Richard, Jamie Oliver, Eric Ripert, Daniel Boulud, Anthony Bourdain, Sara Moulton, and others.

Evidence-based Treatment Guidelines for Treating Injured Workers: An Issue of Physical Medicine and Rehabilitation Clinics of North America

By Andrew Friedman

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Hardcover:

9780323393522 | Elsevier Science Health Science div, August 10, 2015, cover price $98.99

Family Inc.: Office-inspired Solutions to Reduce the Chaos in Your Home (And Save Your Sanity!)

By Andrew Friedman and Caitlin Friedman

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Paperback:

9781585429424 | J P Tarcher, December 27, 2012, cover price $16.95

Go Fish: Fresh Ideas for American Seafood

The chef from BLT: Steak restaurant in New York presents a selection of recipes that focus on simplicity, including Sea Bass Ceviche with Lemon Verbena Oil and Mussel Soup with Red Curry and Coconut, as well as other dishes.

By Andrew Friedman and Laurent Tourondel

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Hardcover:

9780471445944 | Houghton Mifflin, September 20, 2004, cover price $39.95 | About this edition: The chef from BLT: Steak restaurant in New York presents a selection of recipes that focus on simplicity, including Sea Bass Ceviche with Lemon Verbena Oil and Mussel Soup with Red Curry and Coconut, as well as other dishes.

Harold Dieterle's Kitchen Notebook: Hundreds of Recipes, Tips, and Techniques for Cooking Like a Chef at Home

By Harold Dieterle and Andrew Friedman

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Hardcover:

9781455528639 | Grand Central Life & Style, October 14, 2014, cover price $32.00

Inspired By Ingredients: Market Menus And Family Favorites From A Three-Star Chef

A collection of recipes from the executive chef's New York restaurant, Judson Grill, provides three theme menus, a special-occasion menu, and additional suggestions for each season of the year, in a volume that includes such options as Potato-Crusted Crab Cakes and a restaurant classic known as 'The Chicken.' 25,000 first printing.

By Quentin Bacon (photographer), Andrew Friedman and Bill Telepan

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Hardcover:

9780743243872 | Simon & Schuster, November 1, 2004, cover price $35.00 | About this edition: A collection of recipes from the executive chef's New York restaurant, Judson Grill, provides three theme menus, a special-occasion menu, and additional suggestions for each season of the year.

Knives at Dawn: America's Quest for Culinary Glory at the Legendary Bocuse D'or Competition

By Andrew Friedman

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CD/Spoken Word:

9781400115099 | Unabridged edition (Tantor Media Inc, December 21, 2009), cover price $34.99

9781400165094 | Mp3 una edition (Tantor Media Inc, December 21, 2009), cover price $24.99

Knives at Dawn: America's Quest for Culinary Glory at the Legendary Bocuse D'or Competition, Library Edition

Product Description: An exciting chefs-as-athletes story following the 2009 U.S. team's attempt for the gold at the "Olympics of food"---the Bocuse d'Or, the world's most prestigious cooking competition.

By Andrew Friedman

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CD/Spoken Word:

9781400145096 | Unabridged edition (Tantor Media Inc, December 21, 2009), cover price $69.99 | About this edition: An exciting chefs-as-athletes story following the 2009 U.

Knives at Dawn: The American Quest for Culinary Glory at the Legendary Bocuse D'or Competition

Product Description: Sizzling sautÃ© pans. Screaming spectators. Television cameras. A ticking clock. Fasten your seatbelt for the Bocuse dâOr, the worldâs most challenging and prestigious cooking competition, where the pressure and the stakes could not be higher...read more

By Andrew Friedman

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Hardcover:

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