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Author: Danuta Hadusek
Publisher: Danuta Hadusek
ISBN: 0994167512
Category : Biography & Autobiography
Languages : en
Pages : 248
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Book Description
This ‘Bowdlerised’ version of a country club kitchen managed by a husband and wife team while raising a family in a select New South Wales town does not expose too many dramas that occur in the catering trade, just the ‘Jaunty Jargon’ that made life bearable in the ‘Sweat Box’. Recounting living proof that one either immerses oneself into this trade both mentally and wholeheartedly or one, or two, will go mental and lose heart during this 7-day-a-week occupation over 26 years. The composition of menu themes, styles and costs that changed over this period of time are the integral part of this book while ‘Belief in the System’ keeps you focused on the changing social values until such a time that closure was reached. This is my fictional fable flashback of ideology with an occasional spoonerism insert to protect the sensitive ear. From these encounters of the memorable kind, I learned that ‘I was free to BE and the world to see - But the key for me, was ‘busy BEE!’
Author: Danuta Hadusek
Publisher: Danuta Hadusek
ISBN: 0994167512
Category : Biography & Autobiography
Languages : en
Pages : 248
Get Book Here
Book Description
This ‘Bowdlerised’ version of a country club kitchen managed by a husband and wife team while raising a family in a select New South Wales town does not expose too many dramas that occur in the catering trade, just the ‘Jaunty Jargon’ that made life bearable in the ‘Sweat Box’. Recounting living proof that one either immerses oneself into this trade both mentally and wholeheartedly or one, or two, will go mental and lose heart during this 7-day-a-week occupation over 26 years. The composition of menu themes, styles and costs that changed over this period of time are the integral part of this book while ‘Belief in the System’ keeps you focused on the changing social values until such a time that closure was reached. This is my fictional fable flashback of ideology with an occasional spoonerism insert to protect the sensitive ear. From these encounters of the memorable kind, I learned that ‘I was free to BE and the world to see - But the key for me, was ‘busy BEE!’
Author: Gordon Ramsay
Publisher: Grand Central Publishing
ISBN: 1538707829
Category : Cooking
Languages : en
Pages : 453
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Book Description
Packed with recipes that are max 10 minutes to prep and 10 minutes to cook, RAMSAY IN 10 is your new everyday cookbook. In Ramsay in 10, superstar chef, Gordon Ramsay, returns with 100 new and delicious recipes inspired by his YouTube series watched by millions across the globe – you’ll be challenged to get creative in the kitchen and learn how to cook incredible, flavorsome dishes in just ten minutes. Whether you need something super quick to assemble, like his Microwave Sticky Toffee Pudding, or you’re looking to impress the whole family, with a tasty One Pan Pumpkin Pasta or some Chicken Souvlaki – these are recipes guaranteed to become instant classics and with each time you cook, you'll get faster and faster with Gordon's shortcuts to speed up your cooking, reduce your prep times and get the very best from simple, fresh ingredients. 'When I'm shooting Ramsay in 10, I'm genuinely full of excitement and energy because I get to show everyone how to really cook with confidence. It doesn't matter if it takes you 10 minutes, 12 minutes or even 15 minutes, to me, it's about sharing my 25 years’ of knowledge, expertise and hands-on experience, to make everyone feel like better, happier cooks.' -- Gordon Ramsay This is fine food at its fastest and fast food at its finest.
Author: Adi Alsaid
Publisher: Harlequin
ISBN: 148801535X
Category : Young Adult Fiction
Languages : en
Pages : 179
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Book Description
From Adi Alsaid, the acclaimed author of Let’s Get Lost, Never Always Sometimes, and We Didn’t Ask for This What do you do when you want to run away — but you end up finding yourself? A dual citizen of Mexico and the United States, Carlos Portillo is happy to follow the well-worn path to a future of comfort and ease in Mexico City that’s been planned for him since birth. But when his older brother Felix—who defied their parents to live a life of adventure—is tragically killed, Carlos is determined to live out his own dreams for the both of them. He escapes to San Juan Island off the coast of Washington state and gets a job with a celebrity chef he’s admired from afar for years. But while things are coming together for him in the kitchen, a forbidden romance with his boss’s daughter could end his career before it even begins. Finally living for himself, Carlos learns that reality doesn’t come with a road map to an easy life — but does finding your true path mean following your head? Or your heart? “An exceptional tale of grief, ambition, love, and maturity.”—Kirkus Reviews, starred review A YALSA Best Fiction for Young Adult nominee A Bank Street Best Children’s Book of the Year A TAYSHAS Reading List Book
Author: Paul B. Newman
Publisher: McFarland
ISBN: 0786450525
Category : History
Languages : en
Pages : 302
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Book Description
Although life in the Middle Ages was not as comfortable and safe as it is for most people in industrialized countries today, the term "Dark Ages" is highly misleading. The era was not so primitive and crude as depictions in film and literature would suggest. Even during the worst years of the centuries immediately following the fall of Rome, the legacy of that civilization survived. This book covers diet, cooking, housing, building, clothing, hygiene, games and other pastimes, fighting and healing in medieval times. The reader will find numerous misperceptions corrected. The book also includes a comprehensive bibliography and a listing of collections of medieval art and artifacts and related sites across the United States and Canada so that readers in North America can see for themselves some of the matters discussed in the book. Instructors considering this book for use in a course may request an examination copy here.
Author:
Publisher:
ISBN:
Category : Current events
Languages : en
Pages : 644
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Book Description
Author: Alan Stevens
Publisher: Cabal Group Limited
ISBN: 1905430612
Category : Business & Economics
Languages : en
Pages : 185
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Book Description
The authors, both recognized MediaMasters in their own right, have interviewed 25 of the top names in radio, television, print, and new media, and share their insights and hard-won tricks of the trade.
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:
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 300
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Book Description
Author: Benjamin W. Pearce
Publisher: JHU Press
ISBN: 1421402394
Category : Medical
Languages : en
Pages : 356
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Book Description
The demand for residential communities for seniors rises as the U.S. population continues to age. This growth means that new administrators and staff members often are learning by trial and error the complicated task of delivering high-quality and consistent services to elderly persons. While many new facilities have been successful, others have been plagued by a variety of administrative and financial difficulties. Senior Living Communities remains the definitive guide to managing these facilities. In this thoroughly updated and revised edition, Benjamin W. Pearce offers a wealth of sound advice and practical solutions. He discusses resident relations, operating methods, staffing ratios, department management, cost containment, sales and marketing strategies, techniques of financial analysis, budgeting, and human resources. New chapters address issues particular to dementia care and architecture, and the appendix contains a department-by-department audit of senior living operations. From the front lines to the boardroom, this book should be a part of every decision-making process for improving and maintaining assisted living, congregate, and continuing care retirement communities.
Author: Mitch Stamm
Publisher: Quarry Books
ISBN: 1610580273
Category : Cooking
Languages : en
Pages : 177
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Book Description
For many people, pastries, cakes, chocolates, and sweets come ready to eat right from the grocery store. If they're lucky, a local bakery or chocolate shop satisfies the community's sweet tooth. Few people think they have the skill or the time to tackle something as seemingly complicated and time-consuming as homemade pastry. In The Pastry Chef's Apprentice, author Mitch Stamm simplifies a culinary school's core pastry curriculum and teaches the reader just how quickly you can go from sifting and stirring to spectacular. The masters featured in The Pastry Chef’s Apprentice teach classic pastry skills, such as caramel, pate a choux, tart crusts, and more, to the amateur food enthusiast. Through extensive, diverse profiles of experienced experts plus fully illustrated tutorials and delicious recipes, the reader gets insider access to real-life chefs, bakers, culinary instructors, and more. With these new skills—or just the chance to revisit their old standards—everyone from casual cooks to devoted epicures will learn dozens of new ways to take their kitchen skills to the next level. Featured chefs include: Laurent Branlard, USA: restaurateur and Executive Pastry Chef at the Swan and Dolphin Resorts at Disney World Frederic Deshayes, France: Chief Pastry & Bakery Instructor at At-Sunrice GlobalChef Academy Thaddeus Dubois, USA: former White House Executive Pastry Chef and Culinary Mentor Robert Ellinger, UK/USA: owner of Baked to Perfection, founder of the Guild of Baking and Pastry Arts, and international pastry competition judge Lauren V. Haas, USA: Assistant Pastry Chef at Albert Uster Imports and Instructor at Johnson & Wales University Thomas Haas, Germany/USA En-Ming Hsu, USA: Chef Instructor at the French Pastry School in Chicago William Leaman, USA: World Champion Baker and Owner of Bakery Nouveau in Seattle Iginio Massari, Italy: Author, Restaurateur, and Founder of the Academy of Italian Master Pastry Chefs Kanjiro Mochizuki, Japan: Executive Pastry Chef at the Imperial Hotel in Tokyo Ewald Notter, Switzerland/USA: Founder and Director of Education of Notter School of Pastry Arts Kim Park, South Korea: owner of the Green House Bakery and captain of South Korea’s national pastry team Jordi Puigvert, Spain: founder of Sweet‘n Go, consultant, and professor at the School of the Hotel de Girona in Spain Anil Rohira, India/Switzerland: Corporate Pastry Chef for Felchlin Switzerland and coach and judge for national and international competitions Sébastien Rouxel, France/USA: Executive Pastry Chef for the Thomas Keller Restaurant Group Kirsten Tibballs, Australia: Founder of Savour Chocolate and Patisserie School in Melbourne Franz Ziegler, Switzerland: Author and Consultant
