Author: Roger Priddy
Publisher: Priddy Books US
ISBN: 9780312527563
Category : Juvenile Nonfiction
Languages : en
Pages : 0
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Book Description
This Let's Pretend: Chef's Kitchen set is a fantastic creative play pack for budding chefs, with a story board book and 15 sturdy play pieces in a plastic clamshell. The pieces can be used to fit into the spaces in the book or for imaginative play. With a saucepan, spatula, pizza base and toppings, children will have fun rustling up a pretend meal, while the illustrated board book shows chefs in the kitchen using utensils and making meals, with fun things to find. There's information, too, about what each utensil or food stuff can be used for. Let's Pretend Chef's Kitchen joins other hugely successful Let's Pretend sets: Builder's Tool Kit, Firefighter, Race Driver Set, Princess Party Set, and Animal Rescue.
Author: Roger Priddy
Publisher: Macmillan
ISBN: 0312519079
Category : Juvenile Nonfiction
Languages : en
Pages : 8
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Book Description
Inside this creative play set, the big board book has three busy scenes full of things to look for and find. This fabulous set for budding vets comes with 15 sturdy cardboard pieces which can be used both to match to the spaces on the book pages and for independent, imaginative play.
Author: Bob Blumer
Publisher: Chronicle Books
ISBN:
Category : Cooking
Languages : en
Pages : 100
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Book Description
This irreverent collection of 25 delicious recipes, each accompanied by an original, full-color work of surreal art, is the ultimate in hip kitchen entertainment. Written by Hollywood music manager Bob Blumer, The Surreal Gourmet is a cookbook with a sense of humor. All of the intensely flavored dishes can be prepared in less than 30 minutes, and each includes a wine selection and music to cook by.
Author: Mollie Katzen
Publisher: Tricycle Press
ISBN: 1883672066
Category : Juvenile Nonfiction
Languages : en
Pages : 0
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Book Description
Celebrating 25 years of vegetarian recipes and called "the gold standard for chidren's cookbooks" by the New York Times, Pretend Soup, by celebrated Moosewood chef Mollie Katzen, offers children and families easy recipes for healthy, fun, and delicious food. Mollie Katzen, renowned author of The Moosewood Cookbook, and educator Ann Henderson bring the grown-up world of real cooking to a child’s level. Children as young as three years old and as old as eight become head chef while an adult serves as guide and helper. Extensively classroom- and home-tested, these recipes are designed to inspire an early appreciation for creative, wholesome food. Whimsical watercolor critters and pictorial versions of each recipe will help the young cook understand and delight in the process. Just consider all that can be explored in the kitchen: counting, reading readiness, science awareness, self-confidence, patience, and, importantly, food literacy. Pizza, after all, does not come “from a telephone.” You and your child can have great fun finding this out!
Author: Sean Brock
Publisher: Artisan
ISBN: 1579656439
Category : Cooking
Languages : en
Pages : 336
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Book Description
New York Times best seller Winner, James Beard Foundation Award, Best Book of the Year in American Cooking Winner, IACP Julia Child First Book Award Sean Brock is the chef behind the game-changing restaurants Husk and McCrady’s, and his first book offers all of his inspired recipes. With a drive to preserve the heritage foods of the South, Brock cooks dishes that are ingredient-driven and reinterpret the flavors of his youth in Appalachia and his adopted hometown of Charleston. The recipes include all the comfort food (think food to eat at home) and high-end restaurant food (fancier dishes when there’s more time to cook) for which he has become so well-known. Brock’s interpretation of Southern favorites like Pickled Shrimp, Hoppin’ John, and Chocolate Alabama Stack Cake sit alongside recipes for Crispy Pig Ear Lettuce Wraps, Slow-Cooked Pork Shoulder with Tomato Gravy, and Baked Sea Island Red Peas. This is a very personal book, with headnotes that explain Brock’s background and give context to his food and essays in which he shares his admiration for the purveyors and ingredients he cherishes.
Author: Michael Ruhlman
Publisher: Penguin
ISBN: 1101525312
Category : Cooking
Languages : en
Pages : 385
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Book Description
In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and renowned Thomas Keller of the French Laundry. This fascinating book will satisfy any reader's hunger for knowledge about cooking and food, the secrets of successful chefs, at what point cooking becomes an art form, and more. Like Ruhlman's The Making of a Chef, this is an instant classic in food writing-one of the fastest growing and most popular subjects today.
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: Jeff Gordinier
Publisher: Tim Duggan Books
ISBN: 152475966X
Category : Biography & Autobiography
Languages : en
Pages : 240
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Book Description
A food critic chronicles four years spent traveling with René Redzepi, the renowned chef of Noma, in search of the most tantalizing flavors the world has to offer. “If you want to understand modern restaurant culture, you need to read this book.”—Ruth Reichl, author of Save Me the Plums Hungry is a book about not only the hunger for food, but for risk, for reinvention, for creative breakthroughs, and for connection. Feeling stuck in his work and home life, writer Jeff Gordinier happened into a fateful meeting with Danish chef René Redzepi, whose restaurant, Noma, has been called the best in the world. A restless perfectionist, Redzepi was at the top of his game but was looking to tear it all down, to shutter his restaurant and set out for new places, flavors, and recipes. This is the story of the subsequent four years of globe-trotting culinary adventure, with Gordinier joining Redzepi as his Sancho Panza. In the jungle of the Yucatán peninsula, Redzepi and his comrades go off-road in search of the perfect taco. In Sydney, they forage for sea rocket and sandpaper figs in suburban parks and on surf-lashed beaches. On a boat in the Arctic Circle, a lone fisherman guides them to what may or may not be his secret cache of the world’s finest sea urchins. And back in Copenhagen, the quiet canal-lined city where Redzepi started it all, he plans the resurrection of his restaurant on the unlikely site of a garbage-filled lot. Along the way, readers meet Redzepi’s merry band of friends and collaborators, including acclaimed chefs such as Danny Bowien, Kylie Kwong, Rosio Sánchez, David Chang, and Enrique Olvera. Hungry is a memoir, a travelogue, a portrait of a chef, and a chronicle of the moment when daredevil cooking became the most exciting and groundbreaking form of artistry. Praise for Hungry “In Hungry, Gordinier invokes such playful and lush prose that the scents of mole, chiles and even lingonberry juice waft off the page.”—Time “This wonderful book is really about the adventures of two men: a great chef and a great journalist. Hungry is a feast for the senses, filled with complex passion and joy, bursting with life. Not only did Jeff Gordinier make me want to jump on the next flight (to Mexico, Copenhagen, Sydney) in search of the perfect meal, but he also reminded me to stop and savor the ride.”—Dani Shapiro, author of Inheritance
Author: Roger Priddy
Publisher:
ISBN: 9781783417421
Category : Juvenile Nonfiction
Languages : en
Pages : 0
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Book Description
This Let's Pretend set is a fantastic creative play pack for budding chefs, with a story board book and 15 sturdy play pieces in a plastic clamshell. The pieces can be used to fit into the spaces in the book or for imaginative play. With a saucepan, spatula, pizza base and toppings, children will have fun rustling up a pretend meal, while the illustrated board book shows chefs in the kitchen using utensils and making meals, with fun things to find. There's information, too, about what each utensil or food stuff can be used for.
Author: Mollie Katzen
Publisher: Tricycle Press
ISBN: 1582461414
Category : Juvenile Nonfiction
Languages : en
Pages : 97
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Book Description
A kids' cookbook with easy recipes for healthy, wholesome, and fun dishes to inspire cooking adventures, kitchen confidence, and food appreciation. In this sequel to her classic Pretend Soup—considered by many to be the gold standard of children’s cookbooks—award-winning author/illustrator Mollie Katzen works her magic with 20 new, child-tested recipes including such delicacies as Counting Soup, Chewy Energy Circles, and Polka Dot Rice. Each illustrated recipe offers the child chef the opportunity to count, measure, mix, assemble, and most important, have fun. Designed as do-together projects—with the child as chef and the adult as assistant—these kitchen adventures will give children confidence in their cooking skills and inspire a life-long healthy relationship with food. With Salad People and a little time in the kitchen, budding chefs will cheer: “I like it because I made it myself!”
