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Author: Saori Kawano
Publisher:
ISBN: 9781879834279
Category : Biography & Autobiography
Languages : en
Pages : 0
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Book Description
"In this savory collection of mini-memoirs, these culinary masters tell who and what motivated them to become chefs. They describe early career influences, training, favorite Japanese ingredients, tools, and the pivotal role Japanese food culture has played in their cuisine and professional development ... Like no other book, Chef's choice explains how Japanese food culture has changed culinary education and set new standareds for Western cuisine, professional kitchens, and the modern dining experience"--Page [4] of cover.
Author: Saori Kawano
Publisher:
ISBN: 9781879834279
Category : Biography & Autobiography
Languages : en
Pages : 0
Get Book Here
Book Description
"In this savory collection of mini-memoirs, these culinary masters tell who and what motivated them to become chefs. They describe early career influences, training, favorite Japanese ingredients, tools, and the pivotal role Japanese food culture has played in their cuisine and professional development ... Like no other book, Chef's choice explains how Japanese food culture has changed culinary education and set new standareds for Western cuisine, professional kitchens, and the modern dining experience"--Page [4] of cover.
Author: Kristin Hardy
Publisher: Silhouette
ISBN: 1426820496
Category : Fiction
Languages : en
Pages : 337
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Book Description
Ian and Amanda McBain didn't raise a fool Their daughter Cady could spot a player a mile away…and Damon Hurst was a textbook player. What the hell was a celebrity chef doing in Grace Harbor, anyway? True, he was trying to save the family business, but helping her family didn't give him carte blanche to Cady. She'd heard the rumors: the parade of pop tarts, the raunchy parties. She wouldn't be another notch on his cutting board. Damon was no stranger to women, but this fiery, caramel-eyed tomboy was unlike anyone he'd ever met. The chef might be accustomed to having his own way, but, this time, could he have bitten off more than he could chew?
Author: TJ Alexander
Publisher: Simon and Schuster
ISBN: 1398530611
Category : Fiction
Languages : en
Pages : 299
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Book Description
Out now - SECOND CHANCES IN NEW PORT STEPHEN, the charming new TJ Alexander rom-com! A high-strung pastry chef’s professional goals are interrupted by an unexpected career transition and the introduction of her wildly attractive nonbinary kitchen manager in this deliciously fresh and witty queer rom-com. Simone Larkspur is a perfectionist pastry expert with a dream job at The Discerning Chef, a venerable cookbook publisher in New York City. All she wants to do is create the perfect loaf of sourdough and develop recipes, but when The Discerning Chef decides to bring their brand into the 21st century by pivoting to video, Simone is thrust into the spotlight and finds herself failing at something for the first time in her life. To make matters worse, Simone has to deal with Ray Lyton, the new test kitchen manager, whose obnoxious cheer and outgoing personality are like oil to Simone’s water. When Ray accidentally becomes a viral YouTube sensation with a series of homebrewing videos, their eccentric editor in chief forces Simone to work alongside the chipper upstart or else risk her beloved job. But the more they work together, the more Simone realizes her heart may be softening like butter for Ray. Things get even more complicated when Ray comes out at work as nonbinary to mixed reactions—and Simone must choose between the career she fought so hard for and the person who just might take the cake (and her heart).
Author: Adam Roberts
Publisher: Artisan Books
ISBN: 1579654398
Category : Cooking
Languages : en
Pages : 401
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Book Description
Learn to cook from the best chefs in America Some people say you can only learn to cook by doing. So Adam Roberts, creator of the award-winning blog The Amateur Gourmet, set out to cook in 50 of America's best kitchens to figure out how any average Joe or Jane can cook like a seasoned pro. From Alice Waters's garden to José Andrés's home kitchen, it was a journey peppered with rock-star chefs and dedicated home cooks unified by a common passion, one that Roberts understands deeply and transfers to the reader with flair, thoughtfulness, and good humor: a love and appreciation of cooking. Roberts adapts recipes from Hugh Acheson, Lidia Bastianich, Roy Choi, Harold Dieterle, Sara Moulton, and more. The culmination of that journey is a cookbook filled with lessons, tips, and tricks from the most admired chefs in America, including how to properly dress a salad, bake a no-fail piecrust, make light and airy pasta, and stir-fry in a wok, plus how to improve your knife skills, eliminate wasteful food practices, and create recipes of your very own. Most important, Roberts has adapted 150 of the chefs' signature recipes into totally doable dishes for the home cook. Now anyone can learn to cook like a pro!
Author: Marcus Samuelsson
Publisher: Random House
ISBN: 0440338816
Category : Biography & Autobiography
Languages : en
Pages : 354
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Book Description
JAMES BEARD AWARD NOMINEE • NAMED ONE OF THE TEN BEST BOOKS OF THE YEAR BY VOGUE • NEW YORK TIMES BESTSELLER “One of the great culinary stories of our time.”—Dwight Garner, The New York Times It begins with a simple ritual: Every Saturday afternoon, a boy who loves to cook walks to his grandmother’s house and helps her prepare a roast chicken for dinner. The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and he will grow up to become the world-renowned chef Marcus Samuelsson. This book is his love letter to food and family in all its manifestations. Yes, Chef chronicles Samuelsson’s journey, from his grandmother’s kitchen to his arrival in New York City, where his outsize talent and ambition finally come together at Aquavit, earning him a New York Times three-star rating at the age of twenty-four. But Samuelsson’s career of chasing flavors had only just begun—in the intervening years, there have been White House state dinners, career crises, reality show triumphs, and, most important, the opening of Red Rooster in Harlem. At Red Rooster, Samuelsson has fulfilled his dream of creating a truly diverse, multiracial dining room—a place where presidents rub elbows with jazz musicians, aspiring artists, and bus drivers. It is a place where an orphan from Ethiopia, raised in Sweden, living in America, can feel at home. Praise for Yes, Chef “Such an interesting life, told with touching modesty and remarkable candor.”—Ruth Reichl “Marcus Samuelsson has an incomparable story, a quiet bravery, and a lyrical and discreetly glittering style—in the kitchen and on the page. I liked this book so very, very much.”—Gabrielle Hamilton “Plenty of celebrity chefs have a compelling story to tell, but none of them can top [this] one.”—The Wall Street Journal “Elegantly written . . . Samuelsson has the flavors of many countries in his blood.”—The Boston Globe “Red Rooster’s arrival in Harlem brought with it a chef who has reinvigorated and reimagined what it means to be American. In his famed dishes, and now in this memoir, Marcus Samuelsson tells a story that reaches past racial and national divides to the foundations of family, hope, and downright good food.”—President Bill Clinton
Author: Steve Bottorff
Publisher:
ISBN: 9780940362192
Category : History
Languages : en
Pages : 100
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Book Description
Author: Melanie Dunea
Publisher: A&C Black
ISBN: 9780747594116
Category : Cooking
Languages : en
Pages : 232
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Book Description
The Aristocrats meets Vanity Fair in this stunning celebration of the world's most famous chefs.
Author: Debbi Michiko Florence
Publisher: Farrar, Straus and Giroux (BYR)
ISBN: 0374390479
Category : Juvenile Nonfiction
Languages : en
Pages : 21
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Book Description
Louisiana Young Readers' Choice Award Nominee! Niki Nakayama: A Chef's Tale in 13 Bites is a picture book biography that tells the story of the powerhouse female Japanese-American chef and her rise to fame As a child and adult, Niki faced many naysayers in her pursuit of haute cuisine. Using the structure of a traditional kaiseki meal, the authors Debbi Michiko Florence and Jamie Michalak playfully detail Niki's hunger for success in thirteen "bites" — from wonton wrappers she used to make pizza as a kid to yuzu-tomatillo sauce in her own upscale Los Angeles Michelin-starred restaurant, n/naka. To anyone who tells her a woman can't be a master chef, Niki lets her food do the talking. And oh, does it talk. Niki was featured on the first season of Netflix's culinary documentary series Chef's Table. And Chrissy Teigen proclaimed that Niki's restaurant was one of her absolute favorites. She's currently a featured teacher on MasterClass. A smart, strong woman with starpower, Niki is only just getting started — like the young readers who will devour this book, featuring illustrations by Yuko Jones!
Author: Vanina Leschziner
Publisher: Stanford University Press
ISBN: 0804795495
Category : Social Science
Languages : en
Pages : 273
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Book Description
This book is about the creative work of chefs at top restaurants in New York and San Francisco. Based on interviews with chefs and observation in restaurant kitchens, the book explores the question of how and why chefs make choices about the dishes they put on their menus. It answers this question by examining a whole range of areas, including chefs' careers, restaurant ratings and reviews, social networks, how chefs think about food and go about creating new dishes, and how status influences their work and careers. Chefs at top restaurants face competing pressures to deliver complex and creative dishes, and navigate market forces to run a profitable business in an industry with exceptionally high costs and low profit margins. Creating a distinctive and original culinary style allows them to stand out in the market, but making the familiar food that many customers want ensures that they can stay in business. Chefs must make choices between these competing pressures. In explaining how they do so, this book uses the case study of high cuisine to analyze, more generally, how people in creative occupations navigate a context that is rife with uncertainty, high pressures, and contradicting forces.
Author: Jarrett Melendez
Publisher: Oni Press
ISBN: 9781620109045
Category : Comics & Graphic Novels
Languages : en
Pages : 160
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Book Description
"This graphic novel has everything—delicious foods, even more delicious gay romance, and an actual food critic pig." — Robbie Couch, author of The Sky Blues Watch things start to really heat up in the kitchen in this sweet, queer, new adult graphic novel! Now that college is over, English graduate Ben Cook is on the job hunt looking for something…anything…related to his passion for reading and writing. But interview after interview, hiring committee after hiring committee, Ben soon learns getting the dream job won’t be as easy as he thought. Proofreading? Journalism? Copywriting? Not enough experience. It turns out he doesn’t even have enough experience to be a garbage collector! But when Ben stumbles upon a “Now Hiring—No Experience Necessary” sign outside a restaurant, he jumps at the chance to land his first job. Plus, he can keep looking for a writing job in the meantime. He’s actually not so bad in the kitchen, but he will have to pass a series of cooking tests to prove he’s got the culinary skills to stay on full-time. But it’s only temporary…right? When Ben begins developing a crush on Liam, one of the other super dreamy chefs at the restaurant, and when he starts ditching his old college friends and his old writing job plans, his career path starts to become much less clear.
