Picture 1 of 8
Gallery
Picture 1 of 8
Have one to sell?
Good Stock : Life on a Low Simmer by Sanford D'Amato (2013, COOK BOOK RECIPES
US $7.95
or Best Offer
Condition:
“Good Stock: Life on a Low Simmer by Sanford D'Amato (Author), Kevin J. Miyazaki (Photographer), Bob ”... Read moreabout condition
- Buy It NowGood Stock : Life on a Low Simmer by Sanford D'Amato (2013, COOK BOOK RECIPES
Oops! Looks like we're having trouble connecting to our server.
Refresh your browser window to try again.
Shipping:
US $8.07 USPS Media MailTM.
Located in: Luxemburg, Wisconsin, United States
Delivery:
Estimated between Wed, Nov 5 and Sat, Nov 8 to 94104
Returns:
30 days returns. Buyer pays for return shipping. If you use an eBay shipping label, it will be deducted from your refund amount.
Payments:
Special financing available. See terms and apply now- for PayPal Credit, opens in a new window or tab
Earn up to 5x points when you use your eBay Mastercard®. Learn moreabout earning points with eBay Mastercard
Shop with confidence
Seller assumes all responsibility for this listing.
eBay item number:156013847615
Item specifics
- Condition
- Good
- Seller Notes
- Country of Origin
- United States
- Personalize
- No
- Type
- Good Stock: Life on a Low Simmer
- Signed
- No
- Ex Libris
- No
- Book Series
- Good Stock: Life on a Low Simmer
- Personalized
- No
- Narrative Type
- Nonfiction
- Features
- Illustrated
- Original Language
- English
- Inscribed
- No
- Vintage
- Yes
- ISBN
- 9781572841505
- Book Title
- Good Stock : Life on a Low Simmer
- Publisher
- Agate Publishing, Incorporated
- Item Length
- 9.2 in
- Publication Year
- 2013
- Format
- Hardcover
- Language
- English
- Illustrator
- Yes
- Item Height
- 1.1 in
- Genre
- Travel, Cooking, Biography & Autobiography
- Topic
- Food, Lodging & Transportation / Restaurants, Culinary, Regional & Ethnic / American / Middle Western States, Regional & Ethnic / Italian
- Item Weight
- 40.6 Oz
- Item Width
- 7.2 in
- Number of Pages
- 432 Pages
About this product
Product Identifiers
Publisher
Agate Publishing, Incorporated
ISBN-10
1572841508
ISBN-13
9781572841505
eBay Product ID (ePID)
166563057
Product Key Features
Book Title
Good Stock : Life on a Low Simmer
Number of Pages
432 Pages
Language
English
Topic
Food, Lodging & Transportation / Restaurants, Culinary, Regional & Ethnic / American / Middle Western States, Regional & Ethnic / Italian
Publication Year
2013
Illustrator
Yes
Genre
Travel, Cooking, Biography & Autobiography
Format
Hardcover
Dimensions
Item Height
1.1 in
Item Weight
40.6 Oz
Item Length
9.2 in
Item Width
7.2 in
Additional Product Features
Intended Audience
Trade
LCCN
2013-019120
Reviews
One of the key people responsible for the rise of Milwaukee's fine dining scene over the past three decades is Chef, and Milwaukee native, Sanford D'Amato...more, He cooked for the Dalai Lama. He cooked for the 2002 Salt Lake Olympics. He's done just about everything in the culinary career. And now he's written a cookbook., Praise for Sanford D'Amato, his restaurant, and Good Stock : "Sandy D'Amato always operates on two levels: homespun Midwestern cook and brilliant 'big city' chef; boss and ment∨ partner and husb∧ artist and businessman. Good Stock tells you the how and why, but most importantly it will inspire readers to be true to themselves. The life lessons here are even better than the passel of recipes that are brilliant examples of D'Amato's genius." -- Andrew Zimmern, Travel Channel "For Sanford D'Amato who grew up in the squat brick building that now houses his namesake restaurant, living above the shop is like having people over for dinner every night, which for a chef and son of an Italian grocer, is the best way imaginable to spend one's life. D'Amato's food is of a bright modernity that makes this one of the most exciting restaurants in the Midwest. D'Amato has proved not only that you can go home again but that you can continue a tradition of making people very happy through your talents." -- Esquire "Sanford D'Amato has the rare gift of cooking brilliantly and authentically in many styles.... [he] has turned his family's old grocery store into a sophisticated, pale-hued dining room with an international menu and superb service." -- R. W. Apple Jr., New York Times "If you are going to get one cookbook this year, get this one. If you are going to read one memoir this year, read this one. Sandy D'Amato, a kid from Milwaukee, grew up to become one of the greatest chefs in America. This is his story: one part Midwestern Americana, one part modern American culinary history, and one part recipes that tie them both together, with a full measure of his wit and love for food and people." -- Janos Wilder, chef/owner, Downtown Kitchen+Cocktails, Tucson "Sanford is a restaurant with a serious culinary mission. Besides putting Milwaukee on the map, the restaurant has put sophisticated food in the mouths of Milwaukee diners to the point that they are clamoring for more. A restaurant revolution has begun in this beer-drinking-and-bratwurst-eating town. Sanford is at the center of it, and judging from the piles of press the restaurant has received, no one can get enough." -- James Beard Foundation "Even if you haven't had the chance to meet Sandy D'Amato, or never got to eat at his incredible restaurant Sanford, this book gives you more than a taste of his talents both for storytelling (how many people can say they've ridden the Wienermobile through Wisconsin with Julia Child?) and cooking truly delicious meals." -- Chef Barbara Lynch, founder, Barbara Lynch Gruppo "Real-life fairy-tale success stories don't happen often, especially in the restaurant business. So when you run across one, you want to share it. The chef, Sanford D'Amato, is hailed (rightfully) as a prince among cooks." -- Chicago Tribune "Once again the ratings champ in Milwaukee, and surveyors heap superlatives on this "exquisite" New French run by the great team of Sanford and Angie D'Amato, calling it not only the 'best in Wisconsin' but among 'the best in the country.'" -- Zagat "Sandy D'Amato is a true master of his craft. His food is delicious, original, and precise. In this book he provides dishes that not only teach basics to the home cook but also challenge professionals. From his homey Pork Cabbage Rolls to the elegant Chilled Lobster with Cauliflower Cream and Caviar, these dishes bring readers along on the culinary journey that has been Sandy's career." -- Bob Kinkead, chef/proprietor, Ancora, Washington DC, You might think you know Sandy D'Amato pretty well from reading his column each Sunday in Entrée. A natural storyteller, the Milwaukee-born chef has shared plenty of life anecdotes over 13 years of writing the Kitchen Technician. But read his new memoir, "Good Stock: Life on a Low Simmer," and you'll feel as though you've traveled right alongside him on his colorful, winding journey from Sicilian grocer's son to James Beard Award-winning chef and nationally renowned restaurateur...For a guy who says writing as a schoolboy had him "sweating like a Death Row inmate," the book is a polished, entertaining read. And, like the man himself, it conveys warmth, sincerity, humility and a good dose of fun. Even a little intrigue., The stories and recipes included in Good Stock follow the interwoven threads of D'Amato's career, personal life, love of food and learning from mentors and experiences alike., The illustrated book is laced with alluring recipes, but most interesting of all are D'Amato's reminiscences and look back on a life lived in kitchens., D'Amato is able to make these recipes meaningful to the reader. The result is a warm, compelling memoir that will bubble over into home kitchens everywhere., A polished, entertaining read. And, like the man himself, it conveys warmth, sincerity, humility and a good dose of fun. Even a little intrigue., Sanford D'Amato, founder of Milwaukee's Sanford restaurant, creates a testament to his genuine love of food and a lifetime of good meals, Praise for Sanford D'Amato, his restaurant, and Good Stock : Sandy D'Amato always operates on two levels: homespun Midwestern cook and brilliant #145;big city' chef; boss and ment∨ partner and husb∧ artist and businessman. Good Stock tells you the how and why, but most importantly it will inspire readers to be true to themselves. The life lessons here are even better than the passel of recipes that are brilliant examples of D'Amato's genius." -- Andrew Zimmern, Travel Channel "For Sanford D'Amato who grew up in the squat brick building that now houses his namesake restaurant, living above the shop is like having people over for dinner every night, which for a chef and son of an Italian grocer, is the best way imaginable to spend one's life. D'Amato's food is of a bright modernity that makes this one of the most exciting restaurants in the Midwest. D'Amato has proved not only that you can go home again but that you can continue a tradition of making people very happy through your talents." -- Esquire "Sanford D'Amato has the rare gift of cooking brilliantly and authentically in many styles.... [he] has turned his family's old grocery store into a sophisticated, pale-hued dining room with an international menu and superb service." -- R. W. Apple Jr., New York Times If you are going to get one cookbook this year, get this one. If you are going to read one memoir this year, read this one. Sandy D'Amato, a kid from Milwaukee, grew up to become one of the greatest chefs in America. This is his story: one part Midwestern Americana, one part modern American culinary history, and one part recipes that tie them both together, with a full measure of his wit and love for food and people." -- Janos Wilder, chef/owner, Downtown Kitchen+Cocktails, Tucson "Sanford is a restaurant with a serious culinary mission. Besides putting Milwaukee on the map, the restaurant has put sophisticated food in the mouths of Milwaukee diners to the point that they are clamoring for more. A restaurant revolution has begun in this beer-drinking-and-bratwurst-eating town. Sanford is at the center of it, and judging from the piles of press the restaurant has received, no one can get enough." -- James Beard Foundation Even if you haven't had the chance to meet Sandy D'Amato, or never got to eat at his incredible restaurant Sanford, this book gives you more than a taste of his talents both for storytelling (how many people can say they've ridden the Wienermobile through Wisconsin with Julia Child?) and cooking truly delicious meals." -- Chef Barbara Lynch, founder, Barbara Lynch Gruppo "Real-life fairy-tale success stories don't happen often, especially in the restaurant business. So when you run across one, you want to share it. The chef, Sanford D'Amato, is hailed (rightfully) as a prince among cooks." -- Chicago Tribune "Once again the ratings champ in Milwaukee, and surveyors heap superlatives on this exquisite" New French run by the great team of Sanford and Angie D'Amato, calling it not only the 'best in Wisconsin' but among 'the best in the country.'" -- Zagat Sandy D'Amato is a true master of his craft. His food is delicious, original, and precise. In this book he provides dishes that not only teach basics to the home cook but also challenge professionals. From his homey Pork Cabbage Rolls to the elegant Chilled Lobster with Cauliflower Cream and Caviar, these dishes bring readers along on the culinary journey that has been Sandy's career." -- Bob Kinkead, chef/proprietor, Ancora, Washington DC
Dewey Edition
23
Photographed by
Miyazaki, Kevin J.
Dewey Decimal
641.5945
Synopsis
Good Stock is the story of Sanford "Sandy" D'Amato's journey from young Italian kid who loved to cook to unknown culinary student with a passion for classical French cuisine to one of the most respected chefs and restaurateurs in the country. Featuring more than 80 recipes and full-color photography throughout, Good Stock weaves together memoir and cookbook in an beautiful and engaging package. Sanford, the restaurant D'Amato opened in 1989 and sold to his longtime chef de cuisine in December 2012, has been one of the highest-rated restaurants in America over the past 20 years, earning accolades from Bon App tit , Gourmet , Food & Wine , Esquire , Wine Spectator , Zagat Guide , and the James Beard Foundation. D'Amato has cooked for the Dalai Lama and the 2002 Salt Lake City Olympics, and was one of 12 chefs chosen by Julia Child herself to cook for her 80th birthday celebration. The story of Sanford and Sandy D'Amato is in part the story of America's embrace of fine dining and its acceptance of chefs as master craftsmen. Over the past quarter century, America has seen a rise in the prominence of "celebrity chefs," to the extent that it's difficult to remember a time when becoming a chef was considered a backup plan more than a craft. That transformation began in the 1970s, right around when Sanford D'Amato was studying at the fabled Culinary Institute of America. This was a time when American cooks were by and large being frozen out by French chefs who didn't believe the Americans had what it took to create great cuisine. D'Amato, through persistence, skill, and the help of his mentor, Chef Peter Von Erp, became the first American cook at Le Veau d'Or and worked under Chef Roland Chenus through the groundbreaking opening of Le Chantilly. Soon the heyday of classic French cuisine began to waned, as rising chefs like D'Amato began leading the spread "New American" dining. To D'Amato, though, the Midwest always signified home. His culinary inventiveness was inspired in part by his childhood home, located above his grandparents' grocery store on the lower east side of Milwaukee. It was a small apartment constantly filled with the sights of carefully prepared delicacies, the smells of rich foods on the simmer, and the many tastes of generations-old Italian recipes. Drawing on this influence, as well as his rigorous training in classic French technique, D'Amato eventually opened Sanford in the same space his grandparents' grocery store occupied. In telling his story, D'Amato studs his narrative with 80 of his favorite recipes. The book features both personal photos from his background and career as well as beautiful images of finished recipes. Readers of Good Stock will come to believe, as D'Amato does, that to create great food, it doesn't matter if you're preparing a grilled hot dog or pan-roasted monkfish-- what matters is that you treat all dishes with equal love, soul, and respect, and try to elevate each dish to its ultimate level of flavor. Good Stock combines Midwestern charm with international appeal as the perfect book for aspiring chefs, culinary students, and foodies everywhere., Good Stock is the story of Sanford "Sandy" D'Amato's journey from young Italian kid who loved to cook to unknown culinary student with a passion for classical French cuisine to one of the most respected chefs and restaurateurs in the country. Featuring more than 80 recipes and full-color photography throughout, Good Stock weaves together memoir and cookbook in an beautiful and engaging package. Sanford, the restaurant D'Amato opened in 1989 and sold to his longtime chef de cuisine in December 2012, has been one of the highest-rated restaurants in America over the past 20 years, earning accolades from Bon Appétit , Gourmet , Food & Wine , Esquire , Wine Spectator , Zagat Guide , and the James Beard Foundation. D'Amato has cooked for the Dalai Lama and the 2002 Salt Lake City Olympics, and was one of 12 chefs chosen by Julia Child herself to cook for her 80th birthday celebration. The story of Sanford and Sandy D'Amato is in part the story of America's embrace of fine dining and its acceptance of chefs as master craftsmen. Over the past quarter century, America has seen a rise in the prominence of "celebrity chefs," to the extent that it's difficult to remember a time when becoming a chef was considered a backup plan more than a craft. That transformation began in the 1970s, right around when Sanford D'Amato was studying at the fabled Culinary Institute of America. This was a time when American cooks were by and large being frozen out by French chefs who didn't believe the Americans had what it took to create great cuisine. D'Amato, through persistence, skill, and the help of his mentor, Chef Peter Von Erp, became the first American cook at Le Veau d'Or and worked under Chef Roland Chenus through the groundbreaking opening of Le Chantilly. Soon the heyday of classic French cuisine began to waned, as rising chefs like D'Amato began leading the spread "New American" dining. To D'Amato, though, the Midwest always signified home. His culinary inventiveness was inspired in part by his childhood home, located above his grandparents' grocery store on the lower east side of Milwaukee. It was a small apartment constantly filled with the sights of carefully prepared delicacies, the smells of rich foods on the simmer, and the many tastes of generations-old Italian recipes. Drawing on this influence, as well as his rigorous training in classic French technique, D'Amato eventually opened Sanford in the same space his grandparents' grocery store occupied. In telling his story, D'Amato studs his narrative with 80 of his favorite recipes. The book features both personal photos from his background and career as well as beautiful images of finished recipes. Readers of Good Stock will come to believe, as D'Amato does, that to create great food, it doesn't matter if you're preparing a grilled hot dog or pan-roasted monkfish-- what matters is that you treat all dishes with equal love, soul, and respect, and try to elevate each dish to its ultimate level of flavor. Good Stock combines Midwestern charm with international appeal as the perfect book for aspiring chefs, culinary students, and foodies everywhere., "Good Stock" is the story of Sanford "Sandy" D'Amato's journey from young Italian kid who loved to cook to unknown culinary student with a passion for classical French cuisine to one of the most respected chefs and restaurateurs in the country. Featuring more than 80 recipes and full-color photography throughout, "Good Stock" weaves together memoir
LC Classification Number
TX723.D276 2013
Item description from the seller
Popular categories from this store
Seller feedback (9,490)
- _***m (2)- Feedback left by buyer.Past 6 monthsVerified purchaseArrived as promised, wrapped with clear wrap, protected with cardboard front and back, inside a padded envelope! Couldn't find this title anywhere else with large print. Price was better than expected and condition was as advertised or better. Very pleased with this offer and seller!Girl With a Pearl Earring by Tracy Chevalier LARGE PRINT ED 17TH CENTURY DELFT (#156193571744)
- *****- Feedback left by buyer.Past 6 monthsVerified purchaseGreat seller, super fast shipping, amazing prices, fast communication. The packaging was very well done and the item arrived safely! Exactly as described.
- *****- Feedback left by buyer.Past 6 monthsVerified purchaseLovely 1995 NIV Life Application study Bible. Arrived earlier than estimated delivery date and well packaged. Bible just as described in listing. Very good value for money. Would definitely buy again from this seller. Delighted with my purchase. Many thanks!
More to explore :
- Nonfiction Books Fiction & Classic Recipes,
- Low-Carb Cooking Fiction & Nonfiction Books,
- Cooking Life Magazines,
- Cookbooks Nonfiction Books Fiction & Classic Recipes,
- Cooking Nonfiction Books,
- Time Life Books,
- Food & Drink Nonfiction Books Fiction & Classic Recipes,
- Life Application Study Bible Books,
- Cooking Cookbooks Nonfiction Fiction & Nonfiction Books,
- Nonfiction Books Fiction & Vegetarian Cooking