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| Author | : Guy Savoy |
| Publisher | : Harry N. Abrams |
| Total Pages | : 0 |
| Release | : 2004-04-01 |
| Genre | : Cooking |
| ISBN | : 9781584793625 |
In his first cookbook to be published in the United States, Savoy presents the best of his personal repertoire of 80 updated classic recipes from his childhood--the tasty dishes this great chef loves to cook at home. Color photos.
| Author | : Thomas A. Maier |
| Publisher | : AuthorHouse |
| Total Pages | : 153 |
| Release | : 2012-01-30 |
| Genre | : Business & Economics |
| ISBN | : 1468541072 |
This Leadership tutorial book celebrates the amazing career of Guy Savoy and his ascent onto the Global scene as a prominent cuisineare and accomplished Hospitality industry leader. He has done so while simultaneously mentoring his son Franck who leads Restaurant Guy Savoy in Las Vegas, USA. In this book Guy Savoys multi-generational leadership style is viewed through the lens of contemporary leadership philosophy, organizational development concepts, and the rich tradition of French Gastronomy.
| Author | : Gordon Ramsay |
| Publisher | : Bounty Books |
| Total Pages | : 192 |
| Release | : 2014-03-03 |
| Genre | : Cookbooks |
| ISBN | : 9780753726815 |
Gordon Ramsay is one of the world's best-known chefs and food personalities. In Passion for Flavour he demonstrates his stunning range of recipes, combining the freshest of ingredients and easy-to-learn techniques to produce intense flavours and sublime dishes. Stunning photography by Geoff Lung captures the superb detail of Gordon's cooking, making this cookbook a source of delight for the keen amateur and armchair gourmet alike.
| Author | : Alex Guarnaschelli |
| Publisher | : Clarkson Potter |
| Total Pages | : 306 |
| Release | : 2013-04-09 |
| Genre | : Cooking |
| ISBN | : 0307956555 |
How does one become an Iron Chef and a Chopped judge on Food Network—and what does she really cook at home? Alex Guarnaschelli grew up in a home suffused with a love of cooking, where soufflés and cheeseburgers were equally revered. The daughter of a respected cookbook editor and a Chinese cooking enthusiast, Alex developed a passion for food at a young age, sealing her professional fate. Old-School Comfort Food shares her journey from waist-high taste-tester to trained chef who now adores spending time in the kitchen with her daughter, along with the 100 recipes for how she learned to cook—and the way she still loves to eat. Here are Alex’s secrets to great home cooking, where humble ingredients and familiar preparations combine with excellent technique and care to create memorable meals. Alex brings her recipes to life with reminiscences of everything from stealing tomatoes from her aunt’s garden and her first bite of her mother’s pâté to being one of the few women in the kitchen of a renowned Parisian restaurant and serving celebrity clientele in her own successful New York City establishments. With 75 color photographs and ephemera, Old-School Comfort Food is Alex’s love letter to deliciousness.
| Author | : Nick Savoy |
| Publisher | : Grand Central Publishing |
| Total Pages | : 244 |
| Release | : 2013-02-05 |
| Genre | : Family & Relationships |
| ISBN | : 1455517631 |
In his popular Love Systems dating bootcamps, famed pickup artist and dating coach Nick Savoy has taught tens of thousands of men how to attract and seduce the women they desire. Now, after watching countless interactions between the sexes-and hearing what men really think about women, dating, and playing the game-Savoy is sharing his best-kept secrets and proven pickup tips with today's single women. HERE'S WHAT MEN WILL NEVER TELL YOU... UNTIL NOW. Why he won't return your calls. Why it's too soon to send a text. Why you never seem to meet the right guy. What he really thinks about you and your BFFs. You'll learn all this and more in this indispensable guide to the other side of dating. Discover how to: Attract any man you want-even the one who ignores you-and avoid the nine fatal "attraction killers" when talking to him Turn a guy who's "just a friend" into something more Use the "Instant Lie Detector" test to make sure Mr. Right is for real Learn the shocking truth about what does and doesn't matter to men about your looks, including six simple fashion tips Initiate "The Talk"-without scaring him away . . . and much more. Whether it's a one-night stand, second date, or long-term relationship, this is the ultimate book for helping women get what they truly want.
| Author | : Adam Perry Lang |
| Publisher | : Artisan Books |
| Total Pages | : 281 |
| Release | : 2012-05-08 |
| Genre | : Cooking |
| ISBN | : 1579654657 |
“The best grilling book on the market.” —GQ With Charred & Scruffed, bestselling cookbook author and acclaimed chef Adam Perry Lang employs his extensive culinary background to refine and concentrate the flavors and textures of barbecue and reimagine its possibilities. Adam's new techniques, from roughing up meat and vegetables ("scruffing") to cooking directly on hot coals ("clinching") to constantly turning and moving the meat while cooking ("hot potato"), produce crust formation and layers of flavor, while his board dressings and finishing salts build upon delicious meat juices, and his "fork finishers"—like cranberry, hatch chile, and mango "spackles"—provide an intensely flavorful, concentrated end note. Meanwhile, side dishes such as Creamed Spinach with Steeped and Smoked Garlic Confit, Scruffed Carbonara Potatoes, and Charred Radicchio with Sweet-and-Sticky Balsamic and Bacon, far from afterthoughts, provide exciting contrast and synergy with the "mains."
| Author | : Anthony Bourdain |
| Publisher | : Bloomsbury Publishing USA |
| Total Pages | : 292 |
| Release | : 2010-09-17 |
| Genre | : Cooking |
| ISBN | : 1608195171 |
'It works extremely well. In large part because Bourdain is a very funny writer; sharp, honest and with a beguiling mix of belligerence and sensitivity' Sunday Telegraph 'Brilliantly written up in a raw, stylish gonzo prose, with pitch-black humour and a devilish turn of phrase' Evening Standard ____________________ Anthony Bourdain, life-long line cook and bestselling author of Kitchen Confidential, sets off to eat his way around the world. But being Anthony Bourdain, this was never going to be a conventional culinary tour. Bourdain heads out to Saigon where he eats the still-beating heart of a live cobra, and travels deep into landmined Khmer Rouge territory to find the rumoured Wild West of Cambodia (Pailin). Other stops include dining with gangsters in Russia, a medieval pig slaughter and feast in northern Portugal, the Basque All Male Gastronomique Society in Saint Sebastian, rural Mexico with his Mexican sous-chef, a pilgrimage to the French Laundry in the Napa Valley and a return to his roots in the tiny fishing village of La Teste, where he first ate an oyster as a child. Written with the inimitable machismo and humour that has made Tony Bourdain such a sensation, A Cook's Tour is an adventure story sure to give you indigestion.
| Author | : Anton Edelmann |
| Publisher | : Pavilion |
| Total Pages | : 198 |
| Release | : 2003 |
| Genre | : Cooking |
| ISBN | : 9781862055490 |
Founded in 1889 on the Strand in London's West End. The Savoy is one of the world's most famous hotels. As the place where Monet painted the Thames from his hotel window, where Escoffier concocted Peches Nellie Melba and Lobster Thermidor, and the first British dry Martini was stirred, The Savoy has a world-wide reputation to uphold. And this it does magnificently, pampering its guests in legendary style and luxury. The food at The Savoy is second to none, and it is the domain of Anton Edelmann, Maitre Chef des Cuisines at the hotel for more than two decades. In this lavish volume, he blends his passion for cooking with his equally intense passion for The Savoy. In recipes and photographs, The Savoy Cookbook traces a typical day at the hotel -- breakfast, lunch, afternoon tea, dinner, and beyond. A hundred recipes include both classic Savoy dishes and modern favorites, including Caviar and Scrambled Eggs with Brioche, Young Pork on Portobello Polenta with Glazed Spring Onions, and Scallop Ravioli in Saffron Broth. The dessert tray is laden with delights, while afternoon tea features exquisite sandwiches, scones, and cakes. All are clearly presented with a sensitivity to the needs of the home cook. The introductions to each chapter evoke the special ambience of The Savoy at each time of day, and feature pages explore the many facets of the hotel, from the celebrity guests who have stayed and dined there to the design of the Art Deco interior and adjoining Savoy Theatre. Complementing the text are stylish and atmospheric images by photographer Jean Cazals as well as rare pictures from The Savoy archive. Marrying the workings of a great hotel with the culinary brilliance of a top chef, this splendid book allows you to bring the magic of The Savoy into your own home. Book jacket.
| Author | : Alexander Lobrano |
| Publisher | : HarperCollins |
| Total Pages | : 259 |
| Release | : 2021-06-01 |
| Genre | : Biography & Autobiography |
| ISBN | : 1328585212 |
In this debut memoir, a James Beard Award–winning writer, whose childhood idea of fine dining was Howard Johnson’s, tells how he became one of Paris’s most influential food critics Until Alec Lobrano landed a job in the glamorous Paris office of Women’s Wear Daily, his main experience of French cuisine was the occasional supermarket éclair. An interview with the owner of a renowned cheese shop for his first article nearly proves a disaster because he speaks no French. As he goes on to cover celebrities and couturiers and improves his mastery of the language, he gradually learns what it means to be truly French. He attends a cocktail party with Yves St. Laurent and has dinner with Giorgio Armani. Over a superb lunch, it’s his landlady who ultimately provides him with a lasting touchstone for how to judge food: “you must understand the intentions of the cook.” At the city’s brasseries and bistros, he discovers real French cooking. Through a series of vivid encounters with culinary figures from Paul Bocuse to Julia Child to Ruth Reichl, Lobrano hones his palate and finds his voice. Soon the timid boy from Connecticut is at the epicenter of the Parisian dining revolution and the restaurant critic of one of the largest newspapers in the France. A mouthwatering testament to the healing power of food, My Place at the Table is a moving coming-of-age story of how a gay man emerges from a wounding childhood, discovers himself, and finds love. Published here for the first time is Lobrano’s “little black book,” an insider’s guide to his thirty all-time-favorite Paris restaurants.
| Author | : Guy Savoy |
| Publisher | : |
| Total Pages | : 192 |
| Release | : 1987 |
| Genre | : Cookery, International |
| ISBN | : 9780852236260 |
