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Author: Philip Tessier
Publisher: Prestel Publishing
ISBN: 9783791383699
Category : Bocuse d'Or (Competition)
Languages : en
Pages : 0
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Book Description
The dramatic story of the American team's journey from obscurity to the silver-medal and ultimately the gold-medal win at the world's most renowned cooking competition, the Bocuse d'Or, is told in riveting narrative, breathtaking photographs, and expert recipes from every stage of the process.
Author: Philip Tessier
Publisher: Prestel Publishing
ISBN: 9783791383699
Category : Bocuse d'Or (Competition)
Languages : en
Pages : 0
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Book Description
The dramatic story of the American team's journey from obscurity to the silver-medal and ultimately the gold-medal win at the world's most renowned cooking competition, the Bocuse d'Or, is told in riveting narrative, breathtaking photographs, and expert recipes from every stage of the process.
Author: Jonathan Dixon
Publisher: Clarkson Potter
ISBN: 0307953343
Category : Cooking
Languages : en
Pages : 274
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Book Description
Millions of people fantasize about leaving their old lives behind, enrolling in cooking school, and training to become a chef. But for those who make the decision, the difference between the dream and reality can be gigantic—especially at the top cooking school in the country. For the first time in the Culinary Institute of America’s history, a book will give readers the firsthand experience of being a full-time student facing all of the challenges of the legendary course in its entirety. On the eve of his thirty-eighth birthday and after shuffling through a series of unsatisfying jobs, Jonathan Dixon enrolled in the CIA (on a scholarship) to pursue his passion for cooking. In Beaten, Seared, and Sauced he tells hilarious and harrowing stories of life at the CIA as he and his classmates navigate the institution’s many rules and customs under the watchful and critical eyes of their instructors. Each part of the curriculum is covered, from knife skills and stock making to the high-pressure cooking tests and the daunting wine course (the undoing of many a student). Dixon also details his externship in the kitchen of Danny Meyer’s Tabla, giving readers a look into the inner workings of a celebrated New York City restaurant. With the benefit of his age to give perspective to his experience, Dixon delivers a gripping day-to-day chronicle of his transformation from amateur to professional. From the daily tongue-lashings in class to learning the ropes—fast—at a top NYC kitchen, Beaten, Seared, and Sauced is a fascinating and intimate first-person view of one of America’s most famous culinary institutions and one of the world’s most coveted jobs.
Author: Grant Achatz
Publisher: Avery
ISBN: 1592406971
Category : Biography & Autobiography
Languages : en
Pages : 434
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Book Description
An award-winning chef describes how he lost his sense of taste to cancer, a setback that prompted him to discover alternate cooking methods and create his celebrated progressive cuisine.
Author: Bob Macdonald
Publisher: Scarletta Press
ISBN: 0983021996
Category : Travel
Languages : en
Pages : 184
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Book Description
A respectful yet unvarnished tribute to the greatest chefs in Europe and the United States who over the last two decades have led a revolution unlike any in the history of dining. Knives on the Cutting Edge is a culinary pilgrimage that examines the several current and important megatrends such as the rise of celebrity chefs, the healthy eating movement, and the growing emergence of bolder flavors in gourmet foods. Through visits to many of the world's greatest restaurants, Bob Macdonald provides anecdotes, personal insights, and memories that demystify the dining experience and make ordering wine at a restaurant an enjoyable hobby rather than a formidable ordeal.
Author: Rudolph Chelminski
Publisher: Penguin
ISBN: 1101216689
Category : Cooking
Languages : en
Pages : 428
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Book Description
An unforgettable portrait of France’s legendary chef, and the sophisticated, unforgiving world of French gastronomy Bernard Loiseau was one of only twenty-five French chefs to hold Europe’s highest culinary award, three stars in the Michelin Red Guide, and only the second chef to be personally awarded the Legion of Honor by a head of state. Despite such triumphs, he shocked the culinary world by taking his own life in February 2003. TheGaultMillau guidebook had recently dropped its ratings of Loiseau’s restaurant, and rumors swirled that he was on the verge of losing a Michelin star (a prediction that proved to be inaccurate). Journalist Rudolph Chelminski, who befriended Loiseau three decades ago and followed his rise to the pinnacle of French restaurateurs, now gives us a rare tour of this hallowed culinary realm. The Perfectionist is the story of a daydreaming teenager who worked his way up from complete obscurity to owning three famous restaurants in Paris and rebuilding La Côte d’Or, transforming a century-old inn and restaurant that had lost all of its Michelin stars into a luxurious destination restaurant and hotel. He started a line of culinary products with his name on them, appeared regularly on television and in the press, and had a beautiful, intelligent wife and three young children he adored—Bernard Loiseau seemed to have it all. An unvarnished glimpse inside an echelon filled with competition, culture wars, and impossibly high standards, The Perfectionist vividly depicts a man whose energy and enthusiasm won the hearts of staff and clientele, while self-doubt and cut-throat critics took their toll.
Author: Michael Steinberger
Publisher: Anchor Canada
ISBN: 0385673264
Category : Cooking
Languages : en
Pages : 262
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Book Description
A rich, lively book about the upheaval in French gastronomy, set against the backdrop of France’s diminished fortunes as a nation. France is in a rut, and so is French cuisine. Twenty-five years ago it was hard to have a bad meal there; today it’s difficult to find a good one. An unmistakable whiff of decline emanates from its kitchens, and many believe that London, Spain, and New York are more exciting places to eat. Parisian bistros and brasseries are disappearing at an alarming rate; large segments of France’s wine industry are in crisis; many artisanal products are threatened with extinction. But astonishingly, business is good for McDonald’s: France has become its second-most profitable market in the world. How this happened and what is being done to revive the gastronomic arts in France are the questions at the heart of this book. Steinberger meets top chefs, winemakers, farmers, bakers, and other artisans, interviews the head of McDonald’s Europe, marches down a Paris boulevard with "alter-globalization" activist José Bové, and breaks bread with the editorial director of the very powerful and secretive Michelin Guide. The result is a striking portrait of a cuisine and a country in transition.
Author: Bill Buford
Publisher: Vintage
ISBN: 0385353197
Category : Cooking
Languages : en
Pages : 447
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Book Description
“You can almost taste the food in Bill Buford’s Dirt, an engrossing, beautifully written memoir about his life as a cook in France.” —The Wall Street Journal What does it take to master French cooking? This is the question that drives Bill Buford to abandon his perfectly happy life in New York City and pack up and (with a wife and three-year-old twin sons in tow) move to Lyon, the so-called gastronomic capital of France. But what was meant to be six months in a new and very foreign city turns into a wild five-year digression from normal life, as Buford apprentices at Lyon’s best boulangerie, studies at a legendary culinary school, and cooks at a storied Michelin-starred restaurant, where he discovers the exacting (and incomprehensibly punishing) rigueur of the professional kitchen. With his signature humor, sense of adventure, and masterful ability to bring an exotic and unknown world to life, Buford has written the definitive insider story of a city and its great culinary culture.
Author: Andrew Friedman
Publisher: HarperCollins
ISBN: 0062225871
Category : Cooking
Languages : en
Pages : 571
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Book Description
An all-access history of the evolution of the American restaurant chef Chefs, Drugs and Rock & Roll transports readers back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and '80s. Taking a rare, coast-to-coast perspective, Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped draw new talent to the profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang Puck and future stars such as Susan Feniger, Mary Sue Milliken, and Nancy Silverton; and into the clash of cultures between established French chefs in New York City and the American game changers behind The Quilted Giraffe, The River Cafe, and other East Coast establishments. We also meet young cooks of the time such as Tom Colicchio and Emeril Lagasse who went on to become household names in their own right. Along the way, the chefs, their struggles, their cliques, and, of course, their restaurants are brought to life in vivid detail. As the '80's unspool, we see the profession evolve as American masters like Thomas Keller rise, and watch the genesis of a “chef nation” as these culinary pioneers crisscross the country to open restaurants and collaborate on special events, and legendary hangouts like Blue Ribbon become social focal points, all as the industry-altering Food Network shimmers on the horizon. Told largely in the words of the people who lived it, as captured in more than two hundred author interviews with writers like Ruch Reichl and legends like Jeremiah Tower, Alice Waters, Jonathan Waxman, and Barry Wine, Chefs, Drugs and Rock & Roll treats readers to an unparalleled 360-degree re-creation of the business and the times through the perspectives not only of the groundbreaking chefs but also of line cooks, front-of-house personnel, investors, and critics who had front-row seats to this extraordinary transformation.
Author: Kwame Onwuachi
Publisher: Vintage
ISBN: 0525433910
Category : Biography & Autobiography
Languages : en
Pages : 290
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Book Description
“Kwame Onwuachi’s story shines a light on food and culture not just in American restaurants or African American communities but around the world.” —Questlove By the time he was twenty-seven years old, Kwame Onwuachi had opened—and closed—one of the most talked about restaurants in America. He had sold drugs in New York and been shipped off to rural Nigeria to “learn respect.” He had launched his own catering company with twenty thousand dollars made from selling candy on the subway and starred on Top Chef. Through it all, Onwuachi’s love of food and cooking remained a constant, even when, as a young chef, he was forced to grapple with just how unwelcoming the food world can be for people of color. In this inspirational memoir about the intersection of race, fame, and food, he shares the remarkable story of his culinary coming-of-age; a powerful, heartfelt, and shockingly honest account of chasing your dreams—even when they don’t turn out as you expected.
Author: Nicolaj van der Meulen
Publisher: transcript Verlag
ISBN: 3839430313
Category : Social Science
Languages : en
Pages : 327
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Book Description
Kitchen, cooking, nutrition, and eating have become omnipresent cultural topics. They stand at the center of design, gastronomy, nutrition science, and agriculture. Artists have appropriated cooking as an aesthetic practice - in turn, cooks are adapting the staging practices that go with an artistic self-image. This development is accompanied by crisis of eating behaviour and a philosophy of cooking as a speculative cultural technique. This volume investigates the dimensions of a new culinary turn, combining for the very first time contributions from the theory and practice of cooking.
