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Author: Joyce Doughty
Publisher:
ISBN: 9780578720593
Category :
Languages : en
Pages :
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Book Description
The book will wean you away from recipes and teach you skills and techniques that will help you think and cook like a chef. Learn to use ingredients you have on hand, improvise and create unique dishes for every meal.
Author: Joyce Doughty
Publisher:
ISBN: 9780578720593
Category :
Languages : en
Pages :
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Book Description
The book will wean you away from recipes and teach you skills and techniques that will help you think and cook like a chef. Learn to use ingredients you have on hand, improvise and create unique dishes for every meal.
Author: Timothy Ferriss
Publisher: Houghton Mifflin Harcourt
ISBN: 0547884591
Category : Cooking
Languages : en
Pages : 677
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Book Description
Building upon Timothy Ferriss's internationally successful "4-hour" franchise, The 4-Hour Chef transforms the way we cook, eat, and learn. Featuring recipes and cooking tricks from world-renowned chefs, and interspersed with the radically counterintuitive advice Ferriss's fans have come to expect, The 4-Hour Chef is a practical but unusual guide to mastering food and cooking, whether you are a seasoned pro or a blank-slate novice.
Author: Andrew Dornenburg
Publisher: Van Nostrand Reinhold Company
ISBN:
Category : Business & Economics
Languages : en
Pages : 358
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Book Description
"What an extraordinary book! Pain, gain, joy, pathos, and the aroma of braised short ribs. It made me want to open (God forbid!) another restaurant. I never thought anyone could capture the magic and mission of being a chef, but theyve done it!" Barbara Tropp, Chef-Owner, China Moon Cafe "An unusually comprehensive book, immensely readable, at once passionate and coherent, probing and well-informed. For anyone interested in the historic coming of age of the professional American kitchen, this is a requisite buy." Michael and Ariane Batterberry, Founding Editors and Associate Publishers of Food Arts "Finally, a book that lets chefs speak for themselves! An insightful look at the complex life of a professional chef in the 90s. Fascinating portraits of the people who have defined American cuisinewho they are and how they got to be where they are today. Anyone who is interested in becoming a chef will find this book invaluablethis is what it takes to make it." Mark Miller, Chef-Owner, Coyote Cafe and Red Sage "After reading this book, I understand that becoming an outstanding leader is not very different from becoming a chef. Both roles require passion, discipline, authenticity, and an experimental attitude. On top of that, organizing a kitchen may be as difficult as organizing any business. Not only will present and future chefs and restaurateurs want to read this book, but anyone with a taste for excellent cooking and excellent leadership will find something of interest on every page." Warren Bennis, Distinguised Professor of Business Administration at the University of Southern California and Author, On Becoming a Leader and Leaders "Becoming a Chef is a marvelous book for the interested home cook as well as the aspiring chef. Like great wines with great food, there are great dishes and a great education here." Robert Mondavi, Founder, Robert Mondavi Winery
Author: The Culinary Institute of America (CIA)
Publisher: Wiley
ISBN: 9780470055915
Category : Cooking
Languages : en
Pages : 944
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Book Description
First published in 2004, Baking and Pastry has quickly become an essential resource for anyone who wants to create professional-caliber baked goods and desserts. Offering detailed, accessible instructions on basic techniques along with 625 standout recipes, the book covers everything from yeast breads, pastry doughs, quick breads, cookies, custards, souffl?s, icings, and glazes to frozen desserts, pies, cakes, breakfast pastries, savory items, and chocolates and confections. Featuring 461 color photographs and illustrations--more than 60 percent of which are all-new--this revised edition offers new step-by-step methods for core baking techniques that make it even more useful as a basic reference, along with expanded coverage of vegan and kosher baking, petit fours and other mini desserts, plated desserts, decorating principles and techniques, and wedding cakes. Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees, as well as certificate programs, in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Visit the CIA online at www.ciachef.edu.
Author: Elisabeth Weinberg
Publisher:
ISBN: 1250091691
Category : Juvenile Fiction
Languages : en
Pages : 45
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Book Description
A little girl prepares to make her grandmother's favorite meal in this energetic picture book. Full color.
Author: Alan Bergo
Publisher: Chelsea Green Publishing
ISBN: 1603589481
Category : Cooking
Languages : en
Pages : 290
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Book Description
“In this remarkable new cookbook, Bergo provides stories, photographs and inventive recipes.”—Star Tribune As Seen on NBC's The Today Show! "With a passion for bringing a taste of the wild to the table, [Bergo’s] inspiration for experimentation shows in his inventive dishes created around ingredients found in his own backyard."—Tastemade From root to flower—and featuring 180 recipes and over 230 of the author’s own beautiful photographs—explore the edible plants we find all around us with the Forager Chef Alan Bergo as he breaks new culinary ground! In The Forager Chef’s Book of Flora you’ll find the exotic to the familiar—from Ramp Leaf Dumplings to Spruce Tip Panna Cotta to Crisp Fiddlehead Pickles—with Chef Bergo’s unique blend of easy-to-follow instruction and out-of-this-world inspiration. Over the past fifteen years, Minnesota chef Alan Bergo has become one of America’s most exciting and resourceful culinary voices, with millions seeking his guidance through his wildly popular website and video tutorials. Bergo’s inventive culinary style is defined by his encyclopedic curiosity, and his abiding, root-to-flower passion for both wild and cultivated plants. Instead of waiting for fall squash to ripen, Bergo eagerly harvests their early shoots, flowers, and young greens—taking a holistic approach to cooking with all parts of the plant, and discovering extraordinary new flavors and textures along the way. The Forager Chef’s Book of Flora demonstrates how understanding the different properties and growing phases of roots, stems, leaves, and seeds can inform your preparation of something like the head of an immature sunflower—as well as the lesser-used parts of common vegetables, like broccoli or eggplant. As a society, we’ve forgotten this type of old-school knowledge, including many brilliant culinary techniques that were borne of thrift and necessity. For our own sake, and that of our planet, it’s time we remembered. And in the process, we can unlock new flavors from the abundant landscape around us. “[An] excellent debut. . . . Advocating that plants are edible in their entirety is one thing, but this [book] delivers the delectable means to prove it."—Publishers Weekly "Alan Bergo was foraging in the Midwest way before it was trendy."—Outside Magazine
Author: James Patterson
Publisher: Little, Brown
ISBN: 031653000X
Category : Fiction
Languages : en
Pages : 351
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Book Description
A New Orleans police detective by day and celebrity food truck chef by night, Caleb Rooney has a new title -- Louisiana's Most Wanted -- in this shocking thriller from the world's #1 bestselling author. In the Carnival days leading up Mardi Gras, Detective Caleb Rooney comes under investigation for a murder he is accused of committing in the line of duty -- as a Major Crimes detective for the New Orleans Police Department. Has his sideline at the Killer Chef food truck given him a taste for murder? While fighting the charges against him, Rooney makes a pair of unthinkable discoveries: His beloved city is under threat of attack . . . and these would-be terrorists may be local. As crowds of revelers gather, Rooney follows a fearsome trail of clues, racing from outlying districts into city center. He has no idea what -- or whom -- he'll face in defense of his beloved hometown, only that innocent lives are at stake.
Author: Jennifer Segal
Publisher: Chronicle Books
ISBN: 1452175578
Category : Cooking
Languages : en
Pages : 26
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Book Description
Get an advance sneak peek at Once Upon a Chef, the Cookbook by Jenn Segal! Once upon a time Jenn Segal went to culinary school and worked in fancy restaurants. One marriage and two kids later she created Once Upon a Chef, the popular blog that applies her tried-and-true chef skills with delicious, fresh, and approachable ingredients for family-friendly meals. Today, Jenn cooks dinner for her family every night. In this special sneak preview, she shares 5 recipes from her new book, with 95 additional recipes in the full cookbook. With the authority of a professional chef and the practicality of a busy working mom, Jenn teaches you to improve your cooking one recipe at a time, with helpful tips on topics such as how to season correctly with salt, how to balance flavors, and how to make the most of leftovers.
Author:
Publisher: Berkley Trade
ISBN: 9780425194072
Category : Cooking
Languages : en
Pages : 338
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Book Description
With this official handbook, readers will go behind the scenes in Kitchen Stadium to meet Morimoto, Chen Kenichi, and all the Iron Chefs. Also included are interviews with the tasters; insight from the show's creators and producers; loads of photos; plate-by-plate commentary on every "Iron Chef" battle.
Author: Phaidon Editors
Publisher: Phaidon Press
ISBN: 9780714878225
Category : Cooking
Languages : en
Pages : 0
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Book Description
For many chefs, their gardens are a direct extension of their kitchens. Whether a small rooftop in the city for growing herbs and spices, or a larger plot with fruit trees and vegetables, these fertile spots provide the ingredients and inspiration for countless seasonal dishes. Here, for the first time, The Garden Chef presents fascinating stories and signature recipes from the kitchen gardens of 40 of the world's best chefs, both established and emerging talents, with a wealth of beautiful images to provide visual inspiration.
