Author: moha stro
Publisher:
ISBN:
Category :
Languages : en
Pages : 100
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Book Description
Show your appreciation to the best Executive chef with this beautiful Executive chef notebook or journal.Executive chef will also find it useful for taking class notes, keeping lists, or use as a personal journal. Makes a great graduation gift! 6x9 notebook, college ruled, 100 pages with a sturdy matte softcover.
Author: Rob Cole
Publisher:
ISBN: 9781092819596
Category :
Languages : en
Pages : 122
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Book Description
Blank Cookbook journal. Grab an apron and a pencil and starting jotting down your best recipes in this stylish blank cookbook. This blank recipe book is perfect for creating and sharing your personal recipes. You'll find it easy to organize your favorite meals created in your kitchen or passed down from family members. If you're the best at your job then why not show everyone to trust you with this trusty writing journal as you write down your plans for greatness.
Author: moha stro
Publisher:
ISBN:
Category :
Languages : en
Pages : 100
Get Book Here
Book Description
Show your appreciation to the best Executive chef with this beautiful Executive chef notebook or journal.Executive chef will also find it useful for taking class notes, keeping lists, or use as a personal journal. Makes a great graduation gift! 6x9 notebook, college ruled, 100 pages with a sturdy matte softcover.
Author: Michael Ruhlman
Publisher: Holt Paperbacks
ISBN: 0805095748
Category : Biography & Autobiography
Languages : en
Pages : 338
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Book Description
"Well reported and heartfelt, Ruhlman communicates the passion that draws the acolyte to this precise and frantic profession."—The New York Times Book Review Just over a decade ago, journalist Michael Ruhlman donned a chef's jacket and houndstooth-check pants to join the students at the Culinary Institute of America, the country's oldest and most influential cooking school. But The Making of a Chef is not just about holding a knife or slicing an onion; it's also about the nature and spirit of being a professional cook and the people who enter the profession. As Ruhlman—now an expert on the fundamentals of cooking—recounts his growing mastery of the skills of his adopted profession, he propels himself and his readers through a score of kitchens and classrooms in search of the elusive, unnameable elements of great food. Incisively reported, with an insider's passion and attention to detail, The Making of a Chef remains the most vivid and compelling memoir of a professional culinary education on record.
Author: Rob Cole
Publisher:
ISBN: 9781092819886
Category :
Languages : en
Pages : 122
Get Book Here
Book Description
Blank Cookbook journal. Grab an apron and a pencil and starting jotting down your best recipes in this stylish blank cookbook. This blank recipe book is perfect for creating and sharing your personal recipes. You'll find it easy to organize your favorite meals created in your kitchen or passed down from family members. If you're the best at your job then why not show everyone to trust you with this trusty writing journal as you write down your plans for greatness.
Author: Elizabeth Lennox
Publisher: Elizabeth Lennox Books (www.ElizabethLennox.com)
ISBN: 1940134919
Category : Fiction
Languages : en
Pages : 98
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Book Description
Ella is young and impressionable, and awed by Zayn who comes back into her life like a returning hero. After one night of passion, not only has her hero fallen, but so has she. Pregnant and terrified, Ella realizes that Zayn has disappeared for the second time in her life with no explanation and no clues as to where he’s gone. But she works hard and survives, raising her son on her own. When she sees Zayn again six years later, she is determined not to be blinded by his overwhelming presence again. She can’t trust him this time. Unfortunately, nor can she ignore the fiery passion that seems to flare up whenever Zayn comes close to her. She’s a fighter, though. And she won’t give in to that passion like she did the last time he swooped into her life. She is stronger, she can push him away. Can’t she? Zayn can’t believe he’s finally found Ella again! An emergency took him away from her years ago and she disappeared. But this time, he won’t lose her! When he discovers that he also has a five year old son, Zayn is thrilled, eager to bring both of them back to his country. He doesn’t understand Ella’s resistance to him. Gone is the soft, vivacious woman he remembers holding in his arms. But this Ella is even more beautiful, more lush and sensuous. And he refuses to believe that what they felt for each other the last time can’t be revived. He won’t lose her a second time! He can’t!
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: Dillon Hart
Publisher: Dillon Hart
ISBN:
Category : Fiction
Languages : en
Pages : 95
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Book Description
I still have a huge crush on the hottest celebrity chef in the country. There are countless reasons why I should stay away from him. For one, he’s my ex. Two, he’s way older. And three… he’s about to become my boss. I’ve had a big setback in my professional career. I need his help to get back up… not his love. But my eyes wander in all the wrong places when he’s close by. Giving this a second chance might be a mistake. A mistake that would either make or break me. Do you think it’s worth it? This is a 20K word (about a 120 pages) short read/novella. Second Chance. Boss/Employee. Age Gap - May/December. Sweet & Steamy. No Angst. HEA
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: David Chang
Publisher: Clarkson Potter
ISBN: 0307885674
Category : Cooking
Languages : en
Pages : 584
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Book Description
With 200,000+ copies in print, this New York Times bestseller shares the story and the recipes behind the chef and cuisine that changed the modern-day culinary landscape. Never before has there been a phenomenon like Momofuku. A once-unrecognizable word, it's now synonymous with the award-winning restaurants of the same name in New York City (Momofuku Noodle Bar, Ssäm Bar, Ko, Má Pêche, Fuku, Nishi, and Milk Bar), Toronto, and Sydney. Chef David Chang single-handedly revolutionized cooking in America and beyond with his use of bold Asian flavors and impeccable ingredients, his mastery of the humble ramen noodle, and his thorough devotion to pork. Chang relays with candor the tale of his unwitting rise to superstardom, which, though wracked with mishaps, happened at light speed. And the dishes shared in this book are coveted by all who've dined—or yearned to—at any Momofuku location (yes, the pork buns are here). This is a must-read for anyone who truly enjoys food.
