3 Chefs

3 Chefs
Author: Michael Bonacini
Publisher:
Total Pages: 0
Release: 2014-10
Genre: Celebrity chefs
ISBN: 9781897330722
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Feel the heat in the kitchen with the 3 Chefs: The Kitchen Men! Get elbow to elbow with three of Canada's top chefs as they sauté, braise and flambé their way from soup to nuts. As featured on CityLine, Canada's longest-running lifestyle show, Michael Bonacini, Massimo Capra and Jason Parsons meet up in this beautifully illustrated cookbook to swap recipes, pair wines and have fun in the kitchen. Readers will love the recipes, ranging from oyster bruschetta to chocolate pistachio pâté, and the camaraderie chronicled by a collection of candid photos and commentaries. 3 CHEFS is for anyone who wants both a comprehensive cookbook of haute cuisine and an entertaining introduction to these three top chefs. This is an essential book for modern, Canadian chefs seeking to impress their guests. With clear instruction and tempting illustrations, any chef will value this cornucopia of quality recipes. Casual gourmets will rejoice at this collection that spans from Jason Parson's ultimate burger to classic French-Canadian tourtière. Fans of these celebrity chefs, familiar with them as television personalities, will enjoy reading about Massimo's family farm in Cremona, Italy as they ponder making his Lamb Chop Milanese for Sunday dinner. On another level, all professional chefs and home cooks will read with both about what's on the chalkboard at Jump! Mistura, and the 3 Chefs' other top Canadian restaurants. In 3 CHEFS the stories behind how those dishes got there are just as delicious as the recipes themselves. Culinary aficionados will also appreciate the new takes on old classics. Jason Parson's innovative Eggs Benedict will spark the imagination as will his decadent original recipe for ice wine marshmallows.

Taking the Heat

Taking the Heat
Author: Deborah A. Harris
Publisher: Rutgers University Press
Total Pages: 248
Release: 2015-05-20
Genre: Business & Economics
ISBN: 0813571278
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A number of recent books, magazines, and television programs have emerged that promise to take viewers inside the exciting world of professional chefs. While media suggest that the occupation is undergoing a transformation, one thing remains clear: being a chef is a decidedly male-dominated job. Over the past six years, the prestigious James Beard Foundation has presented 84 awards for excellence as a chef, but only 19 were given to women. Likewise, Food and Wine magazine has recognized the talent of 110 chefs on its annual “Best New Chef” list since 2000, and to date, only 16 women have been included. How is it that women—the gender most associated with cooking—have lagged behind men in this occupation? Taking the Heat examines how the world of professional chefs is gendered, what conditions have led to this gender segregation, and how women chefs feel about their work in relation to men. Tracing the historical evolution of the profession and analyzing over two thousand examples of chef profiles and restaurant reviews, as well as in-depth interviews with thirty-three women chefs, Deborah A. Harris and Patti Giuffre reveal a great irony between the present realities of the culinary profession and the traditional, cultural associations of cooking and gender. Since occupations filled with women are often culturally and economically devalued, male members exclude women to enhance the job’s legitimacy. For women chefs, these professional obstacles and other challenges, such as how to balance work and family, ultimately push some of the women out of the career. Although female chefs may be outsiders in many professional kitchens, the participants in Taking the Heat recount advantages that women chefs offer their workplaces and strengths that Harris and Giuffre argue can help offer women chefs—and women in other male-dominated occupations—opportunities for greater representation within their fields. Click here to access the Taking the Heat teaching guide (http://rutgerspress.rutgers.edu/pages/teaching_guide_for_taking_the_heat.aspx).

The Professional Chef, Level 2

The Professional Chef, Level 2
Author: Gary Hunter
Publisher: Cengage Learning EMEA
Total Pages: 0
Release: 2007
Genre: Cooking
ISBN: 9781844805051
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Working environment - Teamwork - Food safety - Cold starters - Stocks and sauces - Soups - Rice - Pasta - Eggs - Fish and shellfish - Poultry - Game - Meat - Offal - Vegetables - Pulses - Vegetable protein - Grains - Breads and doughs Pastes, tarts and pies - Desserts - Cakes, biscuits and sponges - Healthy foods - Cook chill and freezing food - Kitchen documentation.

The Third Plate

The Third Plate
Author: Dan Barber
Publisher: Penguin
Total Pages: 498
Release: 2014
Genre: Biography & Autobiography
ISBN: 1594204071
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"[A] renowned chef ... Barber explores the evolution of American food from the "first plate," or industrially-produced, meat-heavy dishes, to the "second plate" of grass-fed meat and organic greens, and says that both of these approaches are ultimately neither sustainable nor healthy. Instead, Barber proposes Americans should move to the "third plate," a cuisine rooted in seasonal productivity, natural livestock rhythms, whole-grains, and small portions of free-range meat"--Provided by publisher.

Ramsay 3 Star

Ramsay 3 Star
Author: Gordon Ramsay
Publisher: Quadrille Publishing
Total Pages: 0
Release: 2007
Genre: Cookery
ISBN: 9781844005000
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Getting right to the heart of why Gordon Ramsay is such a celebrated chef, this book shows 50 of his classic recipes presented as they would be in one of his restaurants. It then shows the dishes presented in a domestic situation with full recipes and step-by-step instructions to recreate them yourself.

Three Star Chef

Three Star Chef
Author: Gordon Ramsay
Publisher:
Total Pages: 0
Release: 2008-08
Genre: Cookbooks
ISBN: 9781554700905
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Gordon Ramsay has recently become almost more famous for his award-winning TV shows Kitchen Nightmares and The F Word , than for his expertise as an award-winning chef and restaurateur. However, at the heart of his talent is a passion for good food and an eye for perfection that has consistently seen him receive three coveted Michelin stars. He has been called the best chef of his generation, and this book sees Gordon at his day job--running a three-star kitchen and producing food often described as "sublime." Getting right to the heart of why Gordon is such a celebrated chef, the first part of the book shows 50 classic Gordon Ramsay recipes presented as they would be in one of his restaurants. The second part of the book shows the dishes presented in a domestic situation with full recipes and step-by-step instructions to recreate them yourself. Dishes include Gordon's signature Lobster Ravioli, Corn Reared Beef Fillet with Marrow Crust, Ginger Mousse and a Bitter Chocolate Cylinder with Coffee Granite.

Salt, Fat, Acid, Heat

Salt, Fat, Acid, Heat
Author: Samin Nosrat
Publisher: Simon and Schuster
Total Pages: 480
Release: 2017-04-25
Genre: Cooking
ISBN: 1476753830
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Now a Netflix series New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more. A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements--Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food--and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin's own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes--and dozens of variations--to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you'll ever need. With a foreword by Michael Pollan.

The 4-hour Chef

The 4-hour Chef
Author: Timothy Ferriss
Publisher: Houghton Mifflin Harcourt
Total Pages: 677
Release: 2012
Genre: Cooking
ISBN: 0547884591
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Building upon Timothy Ferriss's internationally successful "4-hour" franchise, The 4-Hour Chef transforms the way we cook, eat, and learn. Featuring recipes and cooking tricks from world-renowned chefs, and interspersed with the radically counterintuitive advice Ferriss's fans have come to expect, The 4-Hour Chef is a practical but unusual guide to mastering food and cooking, whether you are a seasoned pro or a blank-slate novice.

The Sioux Chef's Indigenous Kitchen

The Sioux Chef's Indigenous Kitchen
Author: Sean Sherman
Publisher: U of Minnesota Press
Total Pages: 280
Release: 2017-10-10
Genre: Cooking
ISBN: 1452967431
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2018 James Beard Award Winner: Best American Cookbook Named one of the Best Cookbooks of 2017 by NPR, The Village Voice, Smithsonian Magazine, UPROXX, New York Magazine, San Francisco Chronicle, Mpls. St. PaulMagazine and others Here is real food—our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, “clean” ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef’s Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy. Sherman dispels outdated notions of Native American fare—no fry bread or Indian tacos here—and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef’s healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut–maple bites. The Sioux Chef’s Indigenous Kitchen is a rich education and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.

Taste Buds and Molecules

Taste Buds and Molecules
Author: Francois Chartier
Publisher: McClelland & Stewart
Total Pages: 226
Release: 2011-10-25
Genre: Cooking
ISBN: 077102312X
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What's the secret relationship between the strawberry and the pineapple? Between mint and Sauvignon Blanc? Thyme and lamb? Rosemary and Riesling? In Taste Buds and Molecules, sommelier François Chartier, who has dedicated over twenty years of passionate research to the molecular relationships between wines and foods, reveals the fascinating answers to these questions and more. With an infectious enthusiasm, Chartier presents a revolutionary way of looking at food and wine, showing how to create perfect harmony between the two by pairing complementary (and often surprising) ingredients. The pages of this richly illustrated practical guide are brimming with photos, sketches, recipes from great chefs, and tips for creating everything from simple daily meals to tantalizing holiday feasts. Wine amateurs and connoisseurs, budding cooks and professional chefs, and anyone who simply loves the pleasures of eating and drinking will be captivated and charmed by this journey into the hidden world of flavours.