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| Author | : Michael Ruhlman |
| Publisher | : Macmillan |
| Total Pages | : 338 |
| Release | : 2009-03-31 |
| Genre | : Biography & Autobiography |
| ISBN | : 080508939X |
Exploring the essence of becoming a chef, this book reveals the elusive, unnameable elements of great cooking.
| Author | : John Draz |
| Publisher | : Goodheart-Wilcox Publisher |
| Total Pages | : 0 |
| Release | : 2013-07-15 |
| Genre | : Business & Economics |
| ISBN | : 9781619602557 |
The authors provide students with a comprehensive explanation of culinary techniques, identification of the vast array of equipment and foods used in a professional kitchen, and an introduction to the knowledge and skills needed to manage a foodservice operation.
| Author | : Kim Brauer |
| Publisher | : Createspace Independent Publishing Platform |
| Total Pages | : 236 |
| Release | : 2015-11-28 |
| Genre | : |
| ISBN | : 9781516866274 |
Culinary school is a big investment and a big time commitment. This no-bullshit guide will help you get the most out of school, and launch into a rad professional cooking career. We'll start with basics, like how to pull your kit (and all the other start-of-school shit) together. How to quickly establish competence and confidence, so you can start learning fast and effectively. Then we'll talk strategy:- Why do you need a SWAT team? And what the hell is a SWAT team anyway? - Your instructors will teach everyone, but mentor just a few. How do you become one of those students? - What do you need to know to kick ass in both the classroom and the culinary school kitchen? - What steps can you take now that will help you build a solid foundation for a kick-ass professional cooking career? This is not a boring goddamn textbook - you'll have plenty of those soon enough. It's a ninja-level tactical field guide, full of crass language and kitchen humor. If you want to kick ass in school and beyond, read this no-bullshit book."With its frank discussion of the pros and cons of culinary school, Kim's guide is like the Grim Reaper, killing your misconceptions about the professional kitchen with fair but ruthless efficiency."- The Surly Gourmand"This language is appalling! You have to take out all of these swear words." - My Mom"Maybe just take out half the f**ks." - My Dad
| Author | : Anthony Bourdain |
| Publisher | : A&C Black |
| Total Pages | : 386 |
| Release | : 2013-05-01 |
| Genre | : Biography & Autobiography |
| ISBN | : 1408845040 |
After twenty-five years of 'sex, drugs, bad behaviour and haute cuisine', chef and novelist Anthony Bourdain has decided to tell all. From his first oyster in the Gironde to his lowly position as a dishwasher in a honky-tonk fish restaurant in Provincetown; from the kitchen of the Rainbow Room atop the Rockefeller Center to drug dealers in the East Village, from Tokyo to Paris and back to New York again, Bourdain's tales of the kitchen are as passionate as they are unpredictable, as shocking as they are funny.
| Author | : Sheldon Simeon |
| Publisher | : Clarkson Potter |
| Total Pages | : 306 |
| Release | : 2021-03-30 |
| Genre | : Cooking |
| ISBN | : 1984825836 |
The story of Hawaiian cooking, by a two-time Top Chef finalist and Fan Favorite, through 100 recipes that embody the beautiful cross-cultural exchange of the islands. ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker • ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, The Washington Post, NPR, Taste of Home, Vice, Serious Eats Even when he was winning accolades and adulation for his cooking, two-time Top Chef finalist Sheldon Simeon decided to drop what he thought he was supposed to cook as a chef. He dedicated himself instead to the local Hawai‘i food that feeds his ‘ohana—his family and neighbors. With uncomplicated, flavor-forward recipes, he shows us the many cultures that have come to create the cuisine of his beloved home: the native Hawaiian traditions, Japanese influences, Chinese cooking techniques, and dynamic Korean, Portuguese, and Filipino flavors that are closest to his heart. Through stunning photography, poignant stories, and dishes like wok-fried poke, pork dumplings made with biscuit dough, crispy cauliflower katsu, and charred huli-huli chicken slicked with a sweet-savory butter glaze, Cook Real Hawai‘i will bring a true taste of the cookouts, homes, and iconic mom and pop shops of Hawai‘i into your kitchen.
| Author | : René Redzepi |
| Publisher | : Artisan |
| Total Pages | : 400 |
| Release | : 2018-10-16 |
| Genre | : Cooking |
| ISBN | : 157965889X |
At Noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles. Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And—perhaps even more important—it shows how to use these game-changing pantry ingredients in more than 100 original recipes. Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, it’s about to be taken to a whole new level.
| Author | : Alon Shaya |
| Publisher | : Knopf |
| Total Pages | : 441 |
| Release | : 2018-03-13 |
| Genre | : Cooking |
| ISBN | : 0451494164 |
An exciting debut cookbook that confirms the arrival of a new guru chef . . . A moving, deeply personal journey of survival and discovery that tells of the evolution of a cuisine and of the transformative power and magic of food and cooking. From the two-time James Beard Award-winning chef whose celebrated New Orleans restaurants have been hailed as the country's most innovative and best by Bon Appétit, Food & Wine, Saveur, GQ, and Esquire. "Alon's journey is as gripping and as seductive as his cooking . . . Lovely stories, terrific food." --Yotam Ottolenghi, author of Jerusalem: A Cookbook "Breathtaking. Bravo." --Joan Nathan, author of King Solomon's Table Alon Shaya's is no ordinary cookbook. It is a memoir of a culinary sensibility that begins in Israel and wends its way from the U.S.A. (Philadelphia) to Italy (Milan and Bergamo), back to Israel (Jerusalem) and comes together in the American South, in the heart of New Orleans. It's a book that tells of how food saved the author's life and how, through a circuitous path of (cooking) twists and (life-affirming) turns the author's celebrated cuisine--food of his native Israel with a creole New Orleans kick came to be, along with his award-winning New Orleans restaurants: Shaya, Domenica, and Pizza Domenica, ranked by Esquire, Bon Appétit, and others as the best new restaurants in the United States. These are stories of place, of people, and of the food that connects them, a memoir of one man's culinary sensibility, with food as the continuum throughout his journey--guiding his personal and professional decisions, punctuating every memory, choice, every turning point in his life. Interspersed with glorious full-color photographs and illustrations that follow the course of all the flavors Shaya has tried, places he's traveled, things he's experienced, lessons he's learned--more than one hundred recipes--from Roasted Chicken with Harissa to Speckled Trout with Tahini and Pine Nuts; Crab Cakes with Preserved Lemon Aioli; Roasted Cast-Iron Ribeye; Marinated Soft Cheese with Herbs and Spices; Buttermilk Biscuits; and Whole Roasted Cauliflower with Whipped Feta.
| Author | : S.D. Murdoch |
| Publisher | : Xlibris Corporation |
| Total Pages | : 306 |
| Release | : 2011-11-21 |
| Genre | : Fiction |
| ISBN | : 1465398236 |
In his first novel “Into The Field”, the author introduced you to the few rare people on earth who possess the ability to access the energy grid referred to as The Field, a little known earthly power source of staggering proportions. In this new adventure, Pete Scanlon and his friends are once again thrown into a deadly international game of cat and mouse as they attempt to stop a madman from achieving the ability to control this limitless energy. To prevent a rapidly approaching global disaster, what lines will need to be crossed.... and in doing so, how many will be forced to make the ultimate sacrifice?
| Author | : Timothy Ferriss |
| Publisher | : Houghton Mifflin Harcourt |
| Total Pages | : 677 |
| Release | : 2012 |
| Genre | : Cooking |
| ISBN | : 0547884591 |
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.
| Author | : Danny Meyer |
| Publisher | : Harper Collins |
| Total Pages | : 244 |
| Release | : 2009-10-13 |
| Genre | : Business & Economics |
| ISBN | : 0061868248 |
The bestselling business book from award-winning restauranteur Danny Meyer, of Union Square Cafe, Gramercy Tavern, and Shake Shack Seventy-five percent of all new restaurant ventures fail, and of those that do stick around, only a few become icons. Danny Meyer started Union Square Cafe when he was 27, with a good idea and hopeful investors. He is now the co-owner of a restaurant empire. How did he do it? How did he beat the odds in one of the toughest trades around? In this landmark book, Danny shares the lessons he learned developing the dynamic philosophy he calls Enlightened Hospitality. The tenets of that philosophy, which emphasize strong in-house relationships as well as customer satisfaction, are applicable to anyone who works in any business. Whether you are a manager, an executive, or a waiter, Danny’s story and philosophy will help you become more effective and productive, while deepening your understanding and appreciation of a job well done. Setting the Table is landmark a motivational work from one of our era’s most gifted and insightful business leaders.
