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Author: Norman Van Aken
Publisher: Taylor Trade Publishing
ISBN: 1589799151
Category : Biography & Autobiography
Languages : en
Pages : 353
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Book Description
No Experience Necessary is Chef Norman Van Aken’s joyride of a memoir. In it he spans twenty-plus years and nearly as many jobs—including the fateful job advertisement in the local paper for a short-order cook with “no experience necessary.” Long considered a culinary renegade and a pioneering chef, Van Aken is an American original who chopped and charred, sweated and seared his way to cooking stardom with no formal training, but with extra helpings of energy, creativity, and faith. After landing on the deceptively breezy shores of Key West, Van Aken faced hurricanes, economic downturns, and mercurial moneymen during the decades when a restaurant could open and close faster than you can type haute cuisine. From a graveyard shift grunt at an all-night barbeque joint to a James Beard–award finalist for best restaurant in America, Van Aken put his trusting heart, poetic soul, natural talent, and ever-expanding experience into every venture—and helped transform the American culinary landscape along the way. In the irreverent tradition of Anthony Bourdain’s Kitchen Confidential,and populated by a rogues’ gallery of colorful characters—including movie stars, legendary musicians, and culinary giants Julia Child, Emeril Lagasse, and Charlie Trotter—No Experience Necessary offers a uniquely personal, highly-entertaining under-the-tablecloth view of the high-stakes world of American cuisine told with wit, insight, and great affection by a natural storyteller.
Author: Norman Van Aken
Publisher: Taylor Trade Publishing
ISBN: 1589799151
Category : Biography & Autobiography
Languages : en
Pages : 353
Get Book Here
Book Description
No Experience Necessary is Chef Norman Van Aken’s joyride of a memoir. In it he spans twenty-plus years and nearly as many jobs—including the fateful job advertisement in the local paper for a short-order cook with “no experience necessary.” Long considered a culinary renegade and a pioneering chef, Van Aken is an American original who chopped and charred, sweated and seared his way to cooking stardom with no formal training, but with extra helpings of energy, creativity, and faith. After landing on the deceptively breezy shores of Key West, Van Aken faced hurricanes, economic downturns, and mercurial moneymen during the decades when a restaurant could open and close faster than you can type haute cuisine. From a graveyard shift grunt at an all-night barbeque joint to a James Beard–award finalist for best restaurant in America, Van Aken put his trusting heart, poetic soul, natural talent, and ever-expanding experience into every venture—and helped transform the American culinary landscape along the way. In the irreverent tradition of Anthony Bourdain’s Kitchen Confidential,and populated by a rogues’ gallery of colorful characters—including movie stars, legendary musicians, and culinary giants Julia Child, Emeril Lagasse, and Charlie Trotter—No Experience Necessary offers a uniquely personal, highly-entertaining under-the-tablecloth view of the high-stakes world of American cuisine told with wit, insight, and great affection by a natural storyteller.
Author: Andrew X. Pham
Publisher:
ISBN: 9780985514228
Category : Cooking, Southeast Asian
Languages : en
Pages : 158
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Book Description
A Southeast Asian cookbook with travel and cultural essays written by an award-winning author and food critic.
Author: Daniel Serra
Publisher: Chronocopia Publishing
ISBN: 9789198105605
Category : Cooking, Viking
Languages : en
Pages : 192
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Book Description
Author: Alon Shaya
Publisher: Knopf
ISBN: 0451494164
Category : Cooking
Languages : en
Pages : 441
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Book Description
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: Diana Kennedy
Publisher: Univ of TX + ORM
ISBN: 0292754469
Category : Cooking
Languages : en
Pages : 844
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Book Description
“A deeply knowledgeable celebration of the diverse regional cuisines of Mexico. . . . [A] tour de force, with the emphasis on authenticity” (Publishers Weekly). By universal acclaim, Diana Kennedy is the world’s authority on the authentic cuisines of Mexico. For decades, she has traveled the length and breadth of the country, seeking out the home cooks, local ingredients, and traditional recipes that make Mexican cuisines some of the most varied and flavorful in the world. Kennedy has published eight classic Mexican cookbooks, including the James Beard Award-winning Oaxaca al Gusto. But her most personal book is My Mexico, a labor of love filled with more than three hundred recipes and stories that capture the essence of Mexican food culture as Kennedy has discovered and lived it. First published in 1998, My Mexico is now back in print with a fresh design and photographs—ready to lead a new generation of gastronomes on an unforgettable journey through the foods of this fascinating and complex country. “My Mexico is a masterwork. . . . No other writer has come close to Diana Kennedy in communicating the variety, richness, and delights of the cuisines of Mexico.” —Naomi Duguid, author of Burma: Rivers of Flavor “Open any pages of My Mexico and be transported to a waking dream.” —Food & Wine “This book is as much a work of cultural anthropology as it is a recipe reference.” —Publishers Weekly “Many of these recipes are unusual and have not been recorded anywhere else. Kennedy is passionate about preserving these historical recipes . . . And she has followed her quest from large, thriving city marketplaces to tiny remote villages. Essential.” —Library Journal
Author: Anik See
Publisher: Turtleback
ISBN: 9780613671248
Category : Cooking
Languages : en
Pages :
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Book Description
Collects the dining adventures of the author as she bicycles through Mexico, Malaysia, Singapore, Patagonia, Thailand, Georgia, Turkey, Armenia, Indonesia, Argentina, and Iran.
Author: François Perret
Publisher: Flammarion
ISBN: 2080273043
Category : Cooking
Languages : en
Pages : 179
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Book Description
« François Perret is a magician of taste. [His] madeleine . . . is a masterpiece. » — Pierre Hermé What happens when François Perret — the world-renowned pastry chef at the Ritz Paris — leaves behind his state-of-the-art kitchen to compete in a Los Angeles food truck competition ? Trading in his chef’s toque for a baseball cap, chef Perret roamed central California in his food truck, sampling fresh produce and culinary specialties with local growers and chefs. His encounters inspired him to reinterpret American classic recipes including s’mores, tacos, donuts, and cookies. His experience, seemingly an inversion of the Ratatouille story, culminates into the perfect fusion of French pastry technique and the sunny flavors of California. Chef François Perret first shared his adventures in the Netflix series The Chef in a Truck, and this volume — part travel journal, part recipe book — recounts his unique culinary journey. It shows readers once again that food is truly a shared international language that builds bridges across cultures.
Author: Benyamim Tsedaka
Publisher: Wipf and Stock Publishers
ISBN: 1725285908
Category : Social Science
Languages : en
Pages : 118
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Book Description
The first-ever Samaritan Cookbook takes you on an adventure into this little-known world of Israelite food and drink. We journey to both halves of the community: in Holon, outside Tel Aviv, and Kiryat Luza, on Mount Gerizim near Nablus. Most people have heard the Parable of the Good Samaritan, but few realize that the community is once again going strong today, much less tasted or prepared any of their cuisine. Despite almost fading from the history books, the Samaritan way of life has survived 3,000 years in the Holy Land. From hummus and avocado sesame salad to lamb meatballs with pine nuts and chicken with za'atar, Samaritan cuisine is a unique blend of Mediterranean traditions, reflecting the flavors and spices of contemporary Arabic and ancient Levantine neighbors.
Author: Victoria Allman
Publisher: Norlightspress.com
ISBN: 9781935254010
Category : Allman, Victoria
Languages : en
Pages : 172
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Book Description
Allman, a wandering chef who followed her love of food around the globe, shares her nine-year cooking odyssey as a yacht chef. Each new destination adds recipes and stories.
Author: Julie Angus
Publisher: Greystone Books
ISBN: 1771000066
Category : Biography & Autobiography
Languages : en
Pages : 213
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Book Description
This Mediterranean travel memoir offers “an engaging mix of history, food travelogue, and botany lesson . . . There is much to enjoy here” (Library Journal). Inspired by her Syrian forebears’ intimate relationship with the olive, Julie Angus embarks on a voyage around the Mediterranean to unlock the secrets of the fruit that meant so much to them. Accompanied by her husband and their ten-month-old son, Angus collects samples from ancient trees to determine where the first olive tree originated; feasts on inky black tapenades and codfish drizzled with olive oil, among many other delights; witnesses the harvesting of olives in Greece; and visits perhaps the oldest olive tree in the world, on Crete. The result is a fascinating history and biography of this most influential and irresistible fruit. “It is a pleasure to try to keep up with this book; like its author, it covers an enormous amount of territory.” —Christopher Bakken, Wall Street Journal
