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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: Chris Ying
Publisher: Artisan Books
ISBN: 1579658407
Category : Cooking
Languages : en
Pages : 217
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Book Description
Named one of the Ten Best Books About Food of 2018 by Smithsonian magazine MAD Dispatches: Furthering Our Ideas About Food Good food is the common ground shared by all of us, and immigration is fundamental to good food. In eighteen thoughtful and engaging essays and stories, You and I Eat the Same explores the ways in which cooking and eating connect us across cultural and political borders, making the case that we should think about cuisine as a collective human effort in which we all benefit from the movement of people, ingredients, and ideas. An awful lot of attention is paid to the differences and distinctions between us, especially when it comes to food. But the truth is that food is that rare thing that connects all people, slipping past real and imaginary barriers to unify humanity through deliciousness. Don’t believe it? Read on to discover more about the subtle (and not so subtle) bonds created by the ways we eat. Everybody Wraps Meat in Flatbread: From tacos to dosas to pancakes, bundling meat in an edible wrapper is a global practice. Much Depends on How You Hold Your Fork: A visit with cultural historian Margaret Visser reveals that there are more similarities between cannibalism and haute cuisine than you might think. Fried Chicken Is Common Ground: We all share the pleasure of eating crunchy fried birds. Shouldn’t we share the implications as well? If It Does Well Here, It Belongs Here: Chef René Redzepi champions the culinary value of leaving your comfort zone. There Is No Such Thing as a Nonethnic Restaurant: Exploring the American fascination with “ethnic” restaurants (and whether a nonethnic cuisine even exists). Coffee Saves Lives: Arthur Karuletwa recounts the remarkable path he took from Rwanda to Seattle and back again.
Author: Gordon Ramsay
Publisher: Random House Digital, Inc.
ISBN: 9781580087421
Category : Cooking
Languages : en
Pages : 238
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Book Description
Ramsay, a rugby player turned U.K. superchef, has done a rare thing: he's created a chef's cookbook of impeccable yet unfussy food that's truly approachable.
Author:
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Category : English wit and humor
Languages : en
Pages : 396
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Category :
Languages : en
Pages : 398
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Category : Hospitals
Languages : en
Pages : 624
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Author: Lucius Messenger Boomer
Publisher:
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Category : Bars (Drinking establishments)
Languages : en
Pages : 528
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Author: Gabrielle Hamilton
Publisher: Random House
ISBN: 0812994108
Category : Cooking
Languages : en
Pages : 619
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Book Description
NEW YORK TIMES BESTSELLER From Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY NAMED ONE OF THE BEST BOOKS OF THE SEASON BY Time • O: The Oprah Magazine • Bon Appétit • Eater A self-trained cook turned James Beard Award–winning chef, Gabrielle Hamilton opened Prune on New York’s Lower East Side fifteen years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways. The result is delicious food that satisfies on many levels. Highly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant’s kitchen binders. It is written to Gabrielle’s cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks—a head’s up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish. Complete with more than with more than 250 recipes and 250 color photographs, home cooks will find Prune’s most requested recipes—Grilled Head-on Shrimp with Anchovy Butter, Bread Heels and Pan Drippings Salad, Tongue and Octopus with Salsa Verde and Mimosa’d Egg, Roasted Capon on Garlic Crouton, Prune’s famous Bloody Mary (and all 10 variations). Plus, among other items, a chapter entitled “Garbage”—smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune. Featured here are the recipes, approach, philosophy, evolution, and nuances that make them distinctively Prune’s. Unconventional and honest, in both tone and content, this book is a welcome expression of the cookbook as we know it. Praise for Prune “Fresh, fascinating . . . entirely pleasurable . . . Since 1999, when the chef Gabrielle Hamilton put Triscuits and canned sardines on the first menu of her East Village bistro, Prune, she has nonchalantly broken countless rules of the food world. The rule that a successful restaurant must breed an empire. The rule that chefs who happen to be women should unconditionally support one another. The rule that great chefs don’t make great writers (with her memoir, Blood, Bones & Butter). And now, the rule that restaurant food has to be simplified and prettied up for home cooks in order to produce a useful, irresistible cookbook. . . . [Prune] is the closest thing to the bulging loose-leaf binder, stuck in a corner of almost every restaurant kitchen, ever to be printed and bound between cloth covers. (These happen to be a beautiful deep, dark magenta.)”—The New York Times “One of the most brilliantly minimalist cookbooks in recent memory . . . at once conveys the thrill of restaurant cooking and the wisdom of the author, while making for a charged reading experience.”—Publishers Weekly (starred review)
Author: John J. MacAllister
Publisher:
ISBN:
Category : Education
Languages : en
Pages : 52
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Category : Agriculture
Languages : en
Pages : 1048
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