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Author: Jeremy Chase Barlow
Publisher: Chefs Can Save the World
ISBN: 9780615569628
Category : Food service
Languages : en
Pages : 301
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Book Description
Barlow issues a call to action for everyone who prepares, serves, consumes, or simply enjoys food. Everyone has a responsibility to pay more attention to what he or she eats, where it comes from, and how it affects the world.
Author: Jeremy Chase Barlow
Publisher: Chefs Can Save the World
ISBN: 9780615569628
Category : Food service
Languages : en
Pages : 301
Get Book Here
Book Description
Barlow issues a call to action for everyone who prepares, serves, consumes, or simply enjoys food. Everyone has a responsibility to pay more attention to what he or she eats, where it comes from, and how it affects the world.
Author: Dan Charnas
Publisher: Rodale
ISBN: 1623365929
Category : Self-Help
Languages : en
Pages : 306
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Book Description
The first organizational book inspired by the culinary world, taking mise-en-place outside the kitchen. Every day, chefs across the globe churn out enormous amounts of high-quality work with efficiency using a system called mise-en-place--a French culinary term that means “putting in place” and signifies an entire lifestyle of readiness and engagement. In Work Clean, Dan Charnas reveals how to apply mise-en-place outside the kitchen, in any kind of work. Culled from dozens of interviews with culinary professionals and executives, including world-renowned chefs like Thomas Keller and Alfred Portale, this essential guide offers a simple system to focus your actions and accomplish your work. Charnas spells out the 10 major principles of mise-en-place for chefs and non chefs alike: (1) planning is prime; (2) arranging spaces and perfecting movements; (3) cleaning as you go; (4) making first moves; (5) finishing actions; (6) slowing down to speed up; (7) call and callback; (8) open ears and eyes; (9) inspect and correct; (10) total utilization. This journey into the world of chefs and cooks shows you how each principle works in the kitchen, office, home, and virtually any other setting.
Author: Murdoch Books Test Kitchen
Publisher: Allen & Unwin
ISBN: 1743364296
Category : Cooking
Languages : en
Pages : 503
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Book Description
Introduce young chefs to a whole new world of flavours. This book will give enthusiastic cooks, aged eight to fourteen, the chance to experience authentic dishes from 28 different countries without leaving home. Packed with more than 100 traditional recipes ranging from very simple to more challenging, I Want to be a Chef - Around the World will introduce the budding chef to the traditional flavours of Italian lasagna, the exotic spices of a Moroccan tagine and the simple techniques for making Japanese sushi. Each recipe is explained with clear instructions, with extra tips for the more unusual ingredients, and complex techniques are illustrated with clear step-by-step photography to help achieve successful results. This book will not only give young cooks a broad range of delicious new recipes, but will also provide some fun-filled hours in the kitchen with results that can be enjoyed by the whole family.
Author: Kimberly Witherspoon
Publisher: Bloomsbury Publishing USA
ISBN: 159691940X
Category : Cooking
Languages : en
Pages : 322
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Book Description
From Gabrielle Hamilton on hiring a blind line cook to Michel Richard on rescuing a wrecked cake to Eric Ripert on being the clumsiest waiter in the room, these behind-the-scenes accounts are as wildly entertaining as they are revealing. With a great, new piece by Jamie Oliver, Don't Try This at Home is a delicious reminder that even the chefs we most admire aren't always perfect-and a hilarious musthave for anyone who's ever burned dinner.
Author: José Andrés
Publisher: HarperCollins
ISBN: 0062864505
Category : Biography & Autobiography
Languages : en
Pages : 303
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Book Description
FOREWORD BY LIN-MANUEL MIRANDA AND LUIS A. MIRANDA, JR. The true story of how José Andrés and World Central Kitchen’s chefs fed hundreds of thousands of hungry Americans after Hurricane Maria and touched the hearts of many more Chef José Andrés arrived in Puerto Rico four days after Hurricane Maria ripped through the island. The economy was destroyed and for most people there was no clean water, no food, no power, no gas, and no way to communicate with the outside world. Andrés addressed the humanitarian crisis the only way he knew how: by feeding people, one hot meal at a time. From serving sancocho with his friend José Enrique at Enrique’s ravaged restaurant in San Juan to eventually cooking 100,000 meals a day at more than a dozen kitchens across the island, Andrés and his team fed hundreds of thousands of people, including with massive paellas made to serve thousands of people alone. At the same time, they also confronted a crisis with deep roots, as well as the broken and wasteful system that helps keep some of the biggest charities and NGOs in business. Based on Andrés’s insider’s take as well as on meetings, messages, and conversations he had while in Puerto Rico, We Fed an Island movingly describes how a network of community kitchens activated real change and tells an extraordinary story of hope in the face of disasters both natural and man-made, offering suggestions for how to address a crisis like this in the future. Beyond that, a portion of the proceeds from the book will be donated to the Chef Relief Network of World Central Kitchen for efforts in Puerto Rico and beyond.
Author: Christina Tosi
Publisher: Harmony
ISBN: 0593231953
Category : Self-Help
Languages : en
Pages : 256
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Book Description
The James Beard Award–winning founder of Milk Bar and host of Bake Squad shares her personal stories and wisdom for igniting passion, following your joy, and creating a satisfying life. Dessert connects us heart-to-heart like almost nothing else. It brings us together in good times and bad, celebration and solace. It marks big and small milestones and creates memories of comfort and joy. And Christina Tosi, the founder and CEO of Milk Bar, believes it can save the world. Does the combination of sugar, flour, and butter have some magical ability to fix all the craziness of our modern existence? Of course not. Tosi knows a cookie is just a cookie—but bringing the joy a cookie holds into every area of your life most definitely can. The spirit of dessert—the relentless, unflinching commitment to finding or creating joy even when joy feels hard to come by—is what can save us. And then we, in turn, can each save the world. Tosi shares the wisdom she learned growing up surrounded by strong women who showed her baking’s ability to harness love and create connection, as well as personal stories about succeeding in the highly competitive food world by unapologetically being her true self. Studded with personal and unorthodox recipes, Dessert Can Save the World reveals the secret ingredients for transforming our outlooks, our relationships, our work, and our entire collective existence into something boldly optimistic and stubbornly joyful.
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: 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: Editors of Phaidon
Publisher: Phaidon Press
ISBN: 9780714865492
Category : Cooking
Languages : en
Pages : 0
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Book Description
Exploring social and environmental issues through gastronomy.
Author: John Kurtz
Publisher: Courier Dover Publications
ISBN: 0486790002
Category : Juvenile Nonfiction
Languages : en
Pages : 36
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Book Description
Discover exciting new flavors and ingredients for organic recipes with an adventurous cook as he samples Dutch cheese, Indian spices, Russian borscht, Greek salads, French baguettes, and other tasty treats.
