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Author: Chris Hill
Publisher: Createspace Independent Publishing Platform
ISBN: 9781545530474
Category :
Languages : en
Pages : 152
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Book Description
When I was trying to find my way in the culinary world, I was a mess - disorganized and unsure of how to best serve myself and my mission of becoming a great chef. I had legal pads and binders full of notes, I had plate sketches scattered throughout - there was no order to it. As I listened to young culinarians who are in similar shoes to those that I was in not long ago, it made sense to put together a journal that could include all of the things that help bring your career full circle - your schedule, goal setting prompts, contact information of key individuals. Plus, the later half of the journal has templates designed for sketching out plates, creating recipes and experimenting with flavor profiles. All throughout the book are quotes from some of the industry's most respected chefs and restaurateur's who are they to keep you inspired along your journey towards creating a successful career for yourself.
Author: Chris Hill
Publisher: Createspace Independent Publishing Platform
ISBN: 9781545530474
Category :
Languages : en
Pages : 152
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Book Description
When I was trying to find my way in the culinary world, I was a mess - disorganized and unsure of how to best serve myself and my mission of becoming a great chef. I had legal pads and binders full of notes, I had plate sketches scattered throughout - there was no order to it. As I listened to young culinarians who are in similar shoes to those that I was in not long ago, it made sense to put together a journal that could include all of the things that help bring your career full circle - your schedule, goal setting prompts, contact information of key individuals. Plus, the later half of the journal has templates designed for sketching out plates, creating recipes and experimenting with flavor profiles. All throughout the book are quotes from some of the industry's most respected chefs and restaurateur's who are they to keep you inspired along your journey towards creating a successful career for yourself.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 430
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Book Description
Author: Boredkoalas Recipe Journals
Publisher: Independently Published
ISBN: 9781688112704
Category :
Languages : en
Pages : 122
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Book Description
Recipe Journal Features: 6" x 9" dimensions 120 pages Custom recipe interior White paper Matte softbound cover Perfectly suited for writing down all your recipes Recipe Journals make a perfect gift for chefs, bakers, hobby cooks, pastry lovers and culinaries. Grab it as a present for Birthday or Christmas!
Author: Jaspreet Singh
Publisher: Vintage Canada
ISBN: 0307399346
Category : Fiction
Languages : en
Pages : 258
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Book Description
India is passing through the night. Night, just like rain, hides the ugliness of a place so well. We are running behind the backs of houses. Thousands of tiny lights have been turned on inside them. Towns pass by, and villages. I remember my first journey to Kashmir on this train. It was a very hot day, and despite that, passengers were drinking tea, garam chai, and the whole compartment smelled of a wedding. Girls in beautiful saris and salwar-kameezes sat not far from me; some of them spoke hardly any English. Their skins had the shine of ripe fruits. How shy I was then. – from Chef by Jaspreet Singh The year is 2006, and Kirpal Singh is returning to Kashmir fourteen years after abruptly quitting his military post as a chef to Kashmir’s Governor, an army general. He has been summoned back to cook for the wedding of the General’s daughter Rubiya, who is scandalously engaged to a Muslim man. As his train speeds past the ever-changing Indian landscape, Chef Kirpal contemplates the twists and turns of his life. In his brain, a recently diagnosed tumor grows. Kirpal made this journey for the first time many years ago, as a naïve nineteen-year-old craving a glimpse of Kashmir’s Siachen Glacier, where his war hero father had perished in a plane crash. Joining the military despite his mother’s protests, the inexperienced Kirpal apprenticed to Chef Kishen in the General’s kitchen. A muscled former infantryman whose beefy exterior masked the passionate soul of a culinary poet, Kishen had known Kirpal’s father, as had the glamorous wife of a local colonel. The boy hungrily devoured their stories of his father’s bravery. The young Kirpal’s confidence grew as the kind Kishen taught him to tease the taste of pent-up desire from fruits and spices, and advised him on the seduction of women. Then a careless remark caused Kishen to be abruptly demoted, dispatched to an icy post atop Siachen Glacier. Kirpal was suddenly alone in the kitchen, promoted to chef. After a particularly violent period of war, hearing that Kishen was in the local hospital, young Kirpal stole Kishen’s confiscated journal from the General’s study. Searching through the pages to understand more about his mentor, Kirpal began to consider the world anew. A trusted member of the General’s household, his faith in the rightness of India’s position faltered as he witnessed some grim secrets. Later, when accompanying the General on a brief mission to the glacier, Kirpal once again encountered Kishen and became a covert, yet unwilling, accomplice in his former mentor’s final act of rebellion. Kirpal was also disillusioned in his youth by an encounter with a beautiful Muslim woman, Irem, imprisoned at the local hospital as a suspected terrorist. Helped by the nurse, a smitten Kirpal had cooked for Irem, under the pretence of conducting interrogation for the General. After she was abruptly taken away for further interrogation, Kirpal was prevented from seeing her again until years later, in terrible circumstances. Today, speeding back to the Kashmir that he both loves and dreads, Kirpal’s slowing brain is choked in sad memories. Yet he still finds room for hope. “For a long time now I have stayed away from certain people,” he thinks. What will his actions be, when he encounters them again? Set against the devastatingly beautiful, war-scarred backdrop of army-occupied Kashmir, Jaspreet Singh’s brilliant first novel, Chef, is a lushly poetic and immensely compassionate portrayal of an unforgettable flawed hero, at the time of his life’s reckoning.
Author: Cesare Casella
Publisher: Broadway
ISBN: 9780385485470
Category : Cookery, Italian
Languages : en
Pages : 0
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Book Description
Cesare Casella's culinary career began at the age of thirteen in the kitchen of his family's restaurant, Il Vipore, just outside of Lucca in the hills of Tuscany. In 1979 he took over the kitchen, and in 1993 Il Vipore was awarded its first Michelin star. "Diary of a Tuscan Chef is not only a book of quintessential--and ambrosial--Tuscan dishes, it is the charming and wittily told story of Casella's journey from that first foray into Il Vipore's kitchen to becoming executive chef at Pino Luongo's famed Coco Pazzo restaurant in New York City. Arranged as a series of seasonal menus, each one inspired by a colorful anecdote taken from Casella's life, "Diary of a Tuscan Chef is dedicated to the two most basic tenets of Tuscan cooking: seasonality and flexibility. Creating the best, tastiest, most satisfying food from a few fresh, seasonally available ingredients is what Tuscan cooking is all about. Cesare Casella is a professional chef, but these are not "restaurant dishes." As he so aptly puts it, "As far as I know, no one has written a cookbook for the American public that presents Tuscan food as it is--good, simple, and natural. The Tuscan table should be as easy to set in New York as it is in Garfagnana, or in Rome, Georgia, for that matter." All of the 150 recipes in "Diary of a Tuscan Chef can be made at home with ingredients found in any local supermarket. In the end, it is Casella himself, a wonderful storyteller and a wonderful chef, who makes this book unique. With his words and the many photographs of him, his food, and his family, the reader will be transported into a world of delicious cooking and delightful company.
Author: Eliza Cook
Publisher:
ISBN:
Category : English periodicals
Languages : en
Pages : 556
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Book Description
Author: Stefan Gössling
Publisher: Routledge
ISBN: 1351740237
Category : Business & Economics
Languages : en
Pages : 406
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Book Description
This book provides the first systematic and accessible text for students of hospitality and the culinary arts that directly addresses how more sustainable restaurants and commercial food services can be achieved. Food systems receive growing attention because they link various sustainability dimensions. Restaurants are at the heart of these developments, and their decisions to purchase regional foods, or to prepare menus that are healthier and less environmentally problematic, have great influence on food production processes. This book is systematically designed around understanding the inputs and outputs of the commercial kitchen as well as what happens in the restaurant from the perspective of operators, staff and the consumer. The book considers different management approaches and further looks at the role of restaurants, chefs and staff in the wider community and the positive contributions that commercial kitchens can make to promoting sustainable food ways. Case studies from all over the world illustrate the tools and techniques helping to meet environmental and economic bottom lines. This will be essential reading for all students of hospitality and the culinary arts.
Author: Andrea LeTard
Publisher: Susan Schadt Press LLC
ISBN: 9780997355970
Category : Cooking
Languages : en
Pages : 224
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Book Description
Andrea's Cooktales: A Keepsake Cookbook. Learn New Recipes, Treasure Old Ones is the debut book of one of America's top 100 home cooks. This heirloom cookbook is meant to be savored, splattered, and shared. It features "New-Generation" Southern recipes that are unique, fun, and easy to follow. Special stories are behind every recipe, which will inspire your own memories and stories. Learn new recipes to add to your weekday as well as holiday meal rotations. From appetizers to dessert, recipes are both naughty (for splurging) and nice (for healthy eating). A notes section is included for cooking/food questions and answers, as well as journal areas to jot down stories and enter family recipes. The perfect gift book, it features a scuff-resistant hardcover, Smythe-sewn binding and a ribbon bookmark that will ensure it will be passed along for years. With delicious photography by Memphian Nicole Cole and a foreword by Memphis restaurateur and chef Jennifer Chandler.
Author: René Redzepi
Publisher: Phaidon Press
ISBN: 9780714877549
Category : Cooking
Languages : en
Pages : 0
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Book Description
The world-famous chef René Redzepi's intimate first-hand account of a year in the life of his renowned restaurant, noma A Work in Progress: A Journal is a highly personal document of the creative processes at noma and the challenges faced by its chefs over a twelve-month period in an unspecified year of the restaurant's history. After a month of vacation, Redzepi made a resolution to keep a journal and to dedicate a year to the creativity and well-being at noma. The result is an unusually candid, and often humorous, insight into the inner workings of one of the food world's most creative minds. Originally featured in the bestselling A Work in Progress, first published in 2013.
Author: Canada. Legislature. Legislative Assembly
Publisher:
ISBN:
Category :
Languages : en
Pages : 602
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Book Description
