WorldCat Identities

Sokolov, Raymond A.

Overview
Works: 28 works in 74 publications in 1 language and 5,238 library holdings
Genres: History  Biography  Cookbooks  Criticism, interpretation, etc  Poetry 
Roles: Author
Classifications: TX631, B
Publication Timeline
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Most widely held works about Raymond A Sokolov
 
Most widely held works by Raymond A Sokolov
Why we eat what we eat : how the encounter between the New World and the Old changed the way everyone on the planet eats by Raymond A Sokolov( Book )

7 editions published between 1991 and 1993 in English and held by 928 WorldCat member libraries worldwide

Who is the most important figure in the history of food? Not a chef but an explorer - Christopher Columbus - whose journeys set in motion a transoceanic migration of ingredients and ideas that are still transforming food cultures around the world. Before 1492, Europe had no tomatoes, potatoes, chocolate, green beans or peppers. Today's "classic" Italian cuisine, featuring pasta with tomato sauce, simply did not exist. On the other side of the ocean, fifteenth-century Mexico had no dairy products and no beef, pork or lamb dishes; the Aztecs were eating worms and grasshoppers instead of the cheese quesadillas and chicken tacos that we regard as "traditional" Mexican food today. In this lively and informative history of the world as seen from a gourment's table, Sokolov explains how all of us - Europeans, Americans and Asians - came to eat what we eat today
Wayward reporter : the life of A.J. Liebling by Raymond A Sokolov( Book )

10 editions published between 1980 and 1984 in English and Undetermined and held by 636 WorldCat member libraries worldwide

How to cook : an easy and imaginative guide for the beginner by Raymond A Sokolov( Book )

6 editions published between 1986 and 2004 in English and held by 599 WorldCat member libraries worldwide

Fading feast : a compendium of disappearing American regional foods by Raymond A Sokolov( Book )

5 editions published between 1981 and 1998 in English and held by 590 WorldCat member libraries worldwide

Great recipes from the New York times by Raymond A Sokolov( Book )

5 editions published between 1973 and 1994 in English and held by 354 WorldCat member libraries worldwide

The cook's canon : 101 classic recipes everyone should know by Raymond A Sokolov( Book )

1 edition published in 2003 in English and held by 332 WorldCat member libraries worldwide

Contains clear, concise recipes for 101 culinary classics, from Apple Pie to Zabaglione, each paired with an essay on the dish's history
Native intelligence by Raymond A Sokolov( Book )

6 editions published between 1975 and 1983 in English and Undetermined and held by 288 WorldCat member libraries worldwide

The saucier's apprentice : a modern guide to classic French sauces for the home by Raymond A Sokolov( Book )

4 editions published between 1976 and 2003 in English and held by 276 WorldCat member libraries worldwide

Reviews the history of French sauces, explains how to prepare and freeze the three classic sauces from which others evolve, and includes recipes for a variety of dishes with sauce variations
The Jewish-American kitchen by Raymond A Sokolov( Book )

2 editions published between 1989 and 1993 in English and held by 262 WorldCat member libraries worldwide

A collection of 135 recipes, created by grandmothers and mothers, suggestive of the American Jewish home
A canon of vegetables : 101 classic recipes by Raymond A Sokolov( Book )

1 edition published in 2007 in English and held by 228 WorldCat member libraries worldwide

Provides more than one hundred recipes for cooking vegetables or vegetable-based entrees, with each recipe including a history of the dish and what culture it comes from
With the grain by Raymond A Sokolov( Book )

4 editions published between 1995 and 1996 in English and held by 197 WorldCat member libraries worldwide

Presents over 200 grain-centered recipes, using corn, oats, rice, wheat, barley, and seven additional minor grains, with anecdotes on the history, cultivation, and nutritional value of grain
The new cook cookbook : an easy and imaginative guide for getting started in the kitchen by Raymond A Sokolov( Book )

1 edition published in 1991 in English and held by 39 WorldCat member libraries worldwide

How to cook revised edition : an easy and imaginative guide for the beginner by Raymond A Sokolov( Book )

1 edition published in 2004 in English and held by 11 WorldCat member libraries worldwide

101 classic vegetable recipes : to complement every meal by Raymond A Sokolov( Book )

1 edition published in 2007 in English and held by 7 WorldCat member libraries worldwide

Speech and character in the Odyssey by Raymond A Sokolov( Book )

2 editions published in 1963 in English and held by 2 WorldCat member libraries worldwide

Memories of Philippine kitchens : stories and recipes from far and near by Amy Besa( Book )

1 edition published in 2012 in English and held by 2 WorldCat member libraries worldwide

The essence of Filipino food has always remained somewhat secluded in the family kitchens of Filipino homes, passed down through the generations, melding native traditions with those of Chinese, Spanish, and American cuisines. Here, the owners and chef at Soho's popular Cendrillon restaurant, present a look at Filipino cuisine and culture. They have spent years tracing the traditions of the food of the Philippines, and here they share the results of that research. From lumpia, pancit, and kinilaw to adobo and lehon (the art of the well-roasted pig), the authors document dishes and culinary techniques that are rapidly disappearing and in some cases unknown to Filipinos whether in the Philippines or abroad. In addition to more than 100 unique recipes culled from private Filipino kitchens and their own menu, Besa and Dorotan document the role of food in Filipino society, both old and new.--From publisher description
Utah scones by Raymond A Sokolov( Book )

1 edition published in 1991 in English and held by 1 WorldCat member library worldwide

Steal the menu : a memoir of forty years in food by Raymond A Sokolov( Book )

2 editions published in 2013 in English and held by 1 WorldCat member library worldwide

Four decades of memories from a gastronome who witnessed the food revolution from the (well-provisioned) trenches'a delicious tour through contemporary food history. When Raymond Sokolov became food editor of The New York Times in 1971, he began a long, memorable career as restaurant critic, food historian, and author. Here he traces the food scene he reported on in America and abroad, from his pathbreaking dispatches on nouvelle cuisine chefs like Paul Bocuse and Michel Guerard in France to the rise of contemporary American food stars like Thomas Keller and Grant Achatz, and the fruitful collision of science and cooking in the kitchens of El Bulli in Spain, the Fat Duck outside London, and Copenhagen's gnarly Noma. Sokolov invites readers to join him as a privileged observer of the most transformative period in the history of cuisine with this personal narrative of the sensual education of an accidental gourmet. We dine out with him at temples of haute cuisine like New York's Lutece but also at a pioneering outpost of Sichuan food in a gas station in New Jersey, at a raunchy Texas chili cookoff, and at a backwoods barbecue shack in Alabama, as well as at three-star restaurants from Paris to Las Vegas. Steal the Menu is, above all, an entertaining and engaging account of a tumultuous period of globalizing food ideas and frontier-crossing ingredients that produced the unprecedentedly rich and diverse way of eating we enjoy today
Saving New Mexico's adobe churches by Raymond A Sokolov( )

1 edition published in 1983 in English and held by 1 WorldCat member library worldwide

The cook's canon : 101 gastronomic classics by Raymond A Sokolov( Book )

1 edition published in 2003 in English and held by 1 WorldCat member library worldwide

 
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Audience Level
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Audience Level
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  Kids General Special  
Audience level: 0.26 (from 0.11 for How to coo ... to 0.87 for Speech and ...)

How to cook : an easy and imaginative guide for the beginnerHow to cook revised edition : an easy and imaginative guide for the beginner
Alternative Names
Raymond Sokolov American journalist

Raymond Sokolov Amerikaans journalist

Sokolov, Raymond

Languages
English (65)

Covers
Wayward reporter : the life of A.J. LieblingHow to cook : an easy and imaginative guide for the beginnerFading feast : a compendium of disappearing American regional foodsThe cook's canon : 101 classic recipes everyone should knowThe saucier's apprentice : a modern guide to classic French sauces for the homeA canon of vegetables : 101 classic recipesWith the grainHow to cook revised edition : an easy and imaginative guide for the beginner