WorldCat Identities

Kaminsky, Peter

Overview
Works: 49 works in 143 publications in 7 languages and 10,404 library holdings
Genres: Cookbooks  Biography  Handbooks and manuals  History  Menus 
Roles: Author, Editor, Other
Classifications: TX840.B3, B
Publication Timeline
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Most widely held works by Peter Kaminsky
Fishing for dummies by Peter Kaminsky( Book )

30 editions published between 1997 and 2013 in 6 languages and held by 1,271 WorldCat member libraries worldwide

Discusses the basics of freshwater and saltwater fishing, including equipment, bait casting, fly casting, where to fish, and how to clean and cook fish
The long program : skating toward life's victories by Peggy Fleming( Book )

2 editions published between 1999 and 2000 in English and held by 794 WorldCat member libraries worldwide

A biography of the figure skater who went from winning two consecutive world championships in 1966 and 1967 to being the only Olympic gold medal winner for the United States in the 1968 winter games
Celebrate! : cookbook by Sheila Lukins( Book )

2 editions published in 2003 in English and held by 585 WorldCat member libraries worldwide

"Time to celebrate! With one purpose only-to bring family and friends together-Sheila Lukins presents Celebrate!, a full-color extravaganza of a book with 46 festive menus, 350 foolproof, with-a-twist recipes in the Silver Palate style, 200 color photographs, and throughout, the passion that's made her one of America's most creative cooks and best-loved food writers"--Amazon
The Chew, what's for dinner? : 100 easy recipes for every night of the week( Book )

2 editions published in 2013 in English and held by 569 WorldCat member libraries worldwide

ABC network's The Chew presents their trademark wit, fun, practical advice, and recipes--and highlights ways to make dinner fun!
The essential New York Times grilling cookbook : more than 100 years of sizzling food writing and recipes by Peter Kaminsky( Book )

3 editions published in 2014 in English and held by 532 WorldCat member libraries worldwide

"Over the past 100 years, the New York Times has published thousands of articles on barbecuing and grilling, along with mouthwatering recipes--and this unique collection gathers the very best. These essential pieces are worth savoring not only for their time-tested advice and instruction, but also for the quality of the storytelling: even non-cooks will find them a delight to read. Almost all of the newspaper's culinary "family" weighs in here, along with both renowned chefs and everyday tailgaters. The famous names include bestselling author Mark Bittman (How to Cook Everything), who contributes the foreword as well as several essays and recipes; pioneer food critic Craig Claiborne ("French Thoughts on U.S. Barbecue"), Pierre Franey (Loin Lamb Steaks with Rosemary), the beloved Florence Fabricant (Raspberry Chocolate Mousse Cakes), Jacques Pépin (Grilled Tabasco Chicken), Molly O'Neill ("Splendor in the Lemongrass"), Alfred Portale, Mimi Sheraton, Sam Sifton, and many more. With everything from barbecue basics to expert tips, from healthy vegetarian fare to heart-attack-inducing meaty indulgences, this fun, surprising, and enlightening book is a treat for everyone. So pick out a recipe, or three or four or ten, and fire away!"--
Culinary intelligence : the art of eating healthy (and really well) by Peter Kaminsky( Book )

5 editions published between 2012 and 2013 in English and Dutch and held by 484 WorldCat member libraries worldwide

"A formerly over-weight food writer tells us how t maximize flavor per calorie so we can keep our waistlines slim without sacrificing the joy of good food"--
Bacon nation : 125 irresistible recipes by Peter Kaminsky( Book )

4 editions published in 2013 in English and held by 420 WorldCat member libraries worldwide

Bacon Nation is a bacon-lover's dream, a collection of 125 smoky, savory, crispy, meaty, salty, and sweetly sensuous recipes that go right through the menu. Starters like Spiced Nuts with Bacon; Bacon and Butternut Squash Galette; Bacon, Pear, and Humboldt Fog Salad. Main courses featuring meats--Brawny Bacon Beef Bourguignon, Saltimbacon; poultry--Paella with Chicken and Bacon; fish--Flaky Cod Fillets with Bacon and Wine-Braised Fennel; and pasta, including an update of the classic Roman dish Bucatini all'Amatriciana. Even dessert: Rum Ice Cream with Candied Bacon Chips and Chocolate-Peanut-Bacon Toffee
Charred & scruffed by Adam Perry Lang( Book )

4 editions published between 2012 and 2013 in English and held by 400 WorldCat member libraries worldwide

A collection of recipes for barbecuing different types of meat and fish emphasizes grilling techniques while presenting ideas for side dishes, sauces, bastes, and brines
Happy in the kitchen by Michel Richard( Book )

2 editions published in 2006 in English and held by 393 WorldCat member libraries worldwide

Contains recipes that showcase the innovative techniques and talents of chef and restaurateur Michel Richard, covering vegetables, shellfish and fish, poultry, meats, and desserts
Atlas : from the streets to the ring : a son' struggle to become a man by Teddy Atlas( Book )

2 editions published in 2006 in English and held by 354 WorldCat member libraries worldwide

A memoir by the noted boxing trainer detailing his odyssey from juvenile delinquent to boxer, his work with boxers Mike Tyson and Michael Moorer, his relationship with Sammy Gravano, and his encounters with the high-stakes world of sports
Seven fires : grilling the Argentine way by Francis Mallmann( Book )

3 editions published in 2009 in English and held by 308 WorldCat member libraries worldwide

Presents over one hundred recipes for grilled meats, fish, and vegetables and includes appetizers, salads, desserts, and breads
John Madden's ultimate tailgating by John Madden( Book )

3 editions published between 1998 and 2000 in English and held by 293 WorldCat member libraries worldwide

Pig perfect : encounters with remarkable swine and some great ways to cook them by Peter Kaminsky( Book )

2 editions published in 2005 in English and held by 267 WorldCat member libraries worldwide

Cookbook author and naturalist Peter Kaminsky shares his quest for the perfect pigs and pork recipes, sharing his love for pork dishes and his efforts to find the perfect grilling techniques
The elements of taste by Gray Kunz( Book )

6 editions published between 2001 and 2014 in English and held by 262 WorldCat member libraries worldwide

Identifies and describes the fourteen elements of taste, and features 130 recipes, each with comments on how they were created
Fishing essentials for dummies by Peter Kaminsky( Book )

1 edition published in 2002 in English and held by 223 WorldCat member libraries worldwide

Learn how to fish with lessons from a true expert -- the outdoors columnist for the New York Times and the winner of the C.F. Orvis Award for Best Flyfishing Story. More than 50 color illustrations show you how to improve your catch and release techniques. Helpful icones show you angler tips and techniques that will make you look like a pro!
Sweet magic : easy recipes for delectable desserts by Michel Richard( Book )

3 editions published between 2010 and 2014 in English and held by 199 WorldCat member libraries worldwide

Presents an illustrated guide to fifty classic pastry recipes from pecan pie to pound cake, explaining how to avoid common mistakes while revealing how to enhance the flavors of simple ingredients--
Bien cuit : the art of bread by Zachary Golper( Book )

2 editions published in 2015 in English and held by 198 WorldCat member libraries worldwide

In his Brooklyn bakery, Golper creates loaves sought by bread enthusiasts around the country. His secret: long, low-temperature fermentation, which allows the dough to develop deep, complex flavors. A thick mahogany-colored crust is his trademark-- what the French call bien cuit, or "well baked." He provides readers with bread recipes that span the baking spectrum from rolls and quick breads to his famous 24-day sourdough starter
Mallmann on fire by Francis Mallmann( Book )

4 editions published between 2014 and 2015 in Spanish and English and held by 177 WorldCat member libraries worldwide

Francis Mallmann takes his portable grill on the road and cooks his elemental, unpretentious and delicious food in Paris, New York, California, Brazil and points in between
The Chicago of Europe, and other tales of foreign travel by Mark Twain( Book )

7 editions published in 2009 in English and held by 168 WorldCat member libraries worldwide

Introduction. Mark Twain's own letters from the Earth -- Part I. The Mississippi. The lure of the river -- More river thoughts -- Steam boat magic and a small town boy -- The face of the water -- Goin' to the theater in the big city (a letter from "Thomas Jefferson Snodgrass," 1856) -- Mardi-Gras in New Orleans (A letter to Pamela A. Moffett, 1859) -- A tour of New Orleans -- The scene of battle: Vicksburg -- Part II. The West. "Roughing it" lecture -- Among the miners -- The killing of Julius Caesar "localized" -- A trip to Tahoe -- Off for San Francisco -- A San Francisco day trip -- San Francisco weather and other natural events -- Part III. Back East. Philadelphia: the first visit -- New York: the overgrown metropolis -- New York: the dreadful Russian bath -- New York: changes in the city -- New York: street people -- New York: personal ads -- Plymouth Rock and the Pilgriims -- First visit to Boston -- Boston: a modern Cretan labyrinth -- Boston antiquities -- Boston politeness -- The weather of New England -- Niagara -- Traveling with a reformer -- Part IV. Travels in the Pacific. Our fellow citizens of the Sandwich Islands -- Letters from Hawaii -- Australians and Americans-- Entering Sidney -- Town of Wanganui -- The weet-weet -- Part V. Europe. The American vandal abroad -- Old-master worshippers -- Old Saint Paul's -- Concerning chambermaids -- Mark Twain's map of Paris -- The Chicago of Europe -- The awful German language -- An Austrian health factory -- Bayreuth -- The knighted knave of Bergen -- The Matterhorn and the glacier -- Rafting down the Neckar -- The cave of the specter -- The belated Russian passport -- Nude bathers -- Mark Twain in the cradle of liberty -- A holiday flight through France -- Versailles -- The story of Abelard and Heloise -- The famous gondola -- Italian without a master -- The chief charm of European life -- Part IV. Africa, India, and the Holy Land. The Taj Mahal -- Another living god -- Smyrna -- Damascus -- The sacred Sea of Galilee -- Church of the Holy Sepulchre -- Part VII. Fantasies. Satan's lettter -- Cannibalism in the cars -- A curious pleasure excursion -- Captain Stormfield's visit to heaven -- Part VIII. A final note. A literary nightmare
The catch : sea-to-table recipes, stories & secrets by Ben Sargent( Book )

6 editions published in 2013 in English and held by 156 WorldCat member libraries worldwide

"Ben Sargent, the host of Cooking Channel's hit primetime show Hook, Line & Dinner, shares his recipes and love of food, travel, adventure, and storytelling in this cookbook for seafood lovers and armchair travelers everywhere. An avid fisherman, home cook, and veteran surfer, Ben Sargent has been mesmerized by fishing since childhood and he catches most everything he eats. Inspired by the traditions of the sea, and with a passion for eating locally, in The Catch Ben shares his stories and favorite sea-to-table recipes collected from his adventures. In his debut cookbook, he teaches home cooks how to make his seafood favorites, divided by species for saltwater and freshwater fish and seafood. Full-color photographs of finished food, travel, and adventure, all shot on location, will appear throughout the book. The Catch will be an inspiration for those who love to eat fish and seafood, whether they catch it themselves or buy it at a market or local grocery store"--
 
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The long program : skating toward life's victories
Alternative Names
Kāmīnskī, Bītir

カミンスキー, ピーター

Languages
Covers
The long program : skating toward life's victoriesCelebrate! : cookbookHappy in the kitchenAtlas : from the streets to the ring : a son' struggle to become a manSeven fires : grilling the Argentine wayJohn Madden's ultimate tailgatingPig perfect : encounters with remarkable swine and some great ways to cook themThe elements of taste