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Author: David S. Shields
Publisher: University of Chicago Press
ISBN: 022640692X
Category : Cooking
Languages : en
Pages : 589
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Book Description
“[A] first ever history of the nation’s foundational ‘culinarians’—the chefs, caterers, and restauranteurs who made cooking an art.” —Marcie Cohen Ferris, author of The Edible South In this encyclopedic history of the rise of professional cooking in America, the 175 biographies include the legendary Julien, founder in 1793 of America’s first restaurant, Boston’s Restorator; and Louis Diat and Oscar of the Waldorf, the men most responsible for keeping the ideal of fine dining alive between the World Wars. Though many of the gastronomic pioneers gathered here are less well known, their diverse influence on American dining should not be overlooked—plus, their stories are truly entertaining. We meet an African American oyster dealer who became the Congressional caterer, and, thus, a powerful broker of political patronage; a French chef who was a culinary savant of vegetables and drove the rise of California cuisine in the 1870s; and a rotund Philadelphia confectioner who prevailed in a culinary contest with a rival in New York by staging what many believed to be the greatest American meal of the nineteenth century. He later grew wealthy selling ice cream to the masses. Shields also introduces us to a French chef who brought haute cuisine to wealthy prospectors and a black restaurateur who hosted a reconciliation dinner for black and white citizens at the close of the Civil War in Charleston. Altogether, The Culinarians is a delightful compendium of charcuterie-makers, pastry-pipers, caterers, railroad chefs, and cooking school matrons—not to mention drunks, temperance converts, and gangsters—who all had a hand in creating the first age of American fine dining and its legacy of conviviality and innovation that continues today.
Author: David S. Shields
Publisher: University of Chicago Press
ISBN: 022640692X
Category : Cooking
Languages : en
Pages : 589
Get Book Here
Book Description
“[A] first ever history of the nation’s foundational ‘culinarians’—the chefs, caterers, and restauranteurs who made cooking an art.” —Marcie Cohen Ferris, author of The Edible South In this encyclopedic history of the rise of professional cooking in America, the 175 biographies include the legendary Julien, founder in 1793 of America’s first restaurant, Boston’s Restorator; and Louis Diat and Oscar of the Waldorf, the men most responsible for keeping the ideal of fine dining alive between the World Wars. Though many of the gastronomic pioneers gathered here are less well known, their diverse influence on American dining should not be overlooked—plus, their stories are truly entertaining. We meet an African American oyster dealer who became the Congressional caterer, and, thus, a powerful broker of political patronage; a French chef who was a culinary savant of vegetables and drove the rise of California cuisine in the 1870s; and a rotund Philadelphia confectioner who prevailed in a culinary contest with a rival in New York by staging what many believed to be the greatest American meal of the nineteenth century. He later grew wealthy selling ice cream to the masses. Shields also introduces us to a French chef who brought haute cuisine to wealthy prospectors and a black restaurateur who hosted a reconciliation dinner for black and white citizens at the close of the Civil War in Charleston. Altogether, The Culinarians is a delightful compendium of charcuterie-makers, pastry-pipers, caterers, railroad chefs, and cooking school matrons—not to mention drunks, temperance converts, and gangsters—who all had a hand in creating the first age of American fine dining and its legacy of conviviality and innovation that continues today.
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: Anthony Bourdain
Publisher: Bloomsbury Publishing USA
ISBN: 1596917210
Category : Biography & Autobiography
Languages : en
Pages : 306
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Book Description
New York Times Bestseller The good, the bad, and the ugly, served up Bourdain-style. Bestselling chef and Parts Unknown host Anthony Bourdain has never been one to pull punches. In The Nasty Bits, he serves up a well-seasoned hellbroth of candid, often outrageous stories from his worldwide misadventures. Whether scrounging for eel in the backstreets of Hanoi, revealing what you didn't want to know about the more unglamorous aspects of making television, calling for the head of raw food activist Woody Harrelson, or confessing to lobster-killing guilt, Bourdain is as entertaining as ever. Bringing together the best of his previously uncollected nonfiction--and including new, never-before-published material--The Nasty Bits is a rude, funny, brutal and passionate stew for fans and the uninitiated alike.
Author: Vivian C. Cadbury
Publisher: Cengage Learning
ISBN: 9781133277910
Category : Business & Economics
Languages : en
Pages : 648
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Book Description
A TASTE FOR WRITING: COMPOSITION FOR CULINARIANS, Second Edition is the ideal resource to help culinary arts students and professionals master key grammar principles and writing practices while learning to express themselves as confidently on the page as they do in the kitchen. The author's signature writing style is engaging and accessible. Drawing on the language of food and cooking, she explains even the most difficult topics in a way sure to spark students' interest and encourage mastery of the material. Key concepts are brought to life through the analysis of student and professional writing samples, as well as the use of vivid examples from the food industry and popular culture. A variety of exercises leads students through all phases of the writing process, from the creative right-brain activities of generating ideas and writing a first draft to the analytical left-brain skills required for effective revision and editing. Although created specifically for culinary arts students and professionals, this one-of-a-kind book can be used by all readers to develop their skills in - and taste for - writing. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.
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: Dan Barber
Publisher: Penguin
ISBN: 1594204071
Category : Biography & Autobiography
Languages : en
Pages : 498
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Book Description
"[A] renowned chef ... Barber explores the evolution of American food from the "first plate," or industrially-produced, meat-heavy dishes, to the "second plate" of grass-fed meat and organic greens, and says that both of these approaches are ultimately neither sustainable nor healthy. Instead, Barber proposes Americans should move to the "third plate," a cuisine rooted in seasonal productivity, natural livestock rhythms, whole-grains, and small portions of free-range meat"--Provided by publisher.
Author: American Culinary Federation
Publisher: John Wiley & Sons
ISBN: 0471723398
Category : Cooking
Languages : en
Pages : 144
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Book Description
American Culinary Federation’s Guide to Culinary Certification is the essential guide to obtaining the credentials awarded to cooks and chefs, including pastry cooks and chefs, denoting a sophisticated level of industry experience and professional education rigorously evaluated by the American Culinary Federation (ACF). Written by the certifying body of the ACF, this invaluable resource is the only authoritative guide to its certification process. It features clear explanations of specific skills tested at all five certification levels, advice for passing every certification level, and helpful exam-taking tips. American Culinary Federation’s Guide to Culinary Certification is the authority on gaining acceptance into the most comprehensive certification program for chefs in the United States. It’s a must-have for career-minded cooks and chefs hungry for renown in the industry.
Author: The Culinary Institute of America (CIA)
Publisher: John Wiley & Sons
ISBN: 047029048X
Category : Cooking
Languages : en
Pages : 147
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Book Description
A complete guide to volume cooking for restaurants, caterers, hotels, and other large foodservice operations Modern Batch Cookery offers up-to-date information with a focus on healthy cooking, nutrition, and smart menu planning. Preparing healthy, high-quality food in volume is a challenge for even the most experienced foodservice professional. Modern Batch Cookery provides the most contemporary and up-to-the-minute resource on the topic. The recipes are designed to yield 50 servings, and cover every meal part and occasion. Modern Batch Cookery contains more than the plain fare typical of institutional foodservice-these modern, delectable recipes include Gorgonzola and Pear Sandwiches, Tequila-Roasted Oysters, Chesapeake-Style Crab Cakes, and many more. Features more than 200 healthy, nutritious, large-batch recipes Includes chapters on Stocks, Sauces, and Soups; Breakfast and Brunch; Salads, Sandwiches, and Appetizers; EntrŽes; Side Dishes; and Baked Goods and Desserts Provides pertinent information, including conversion charts and a glossary, as well as full-color photos of finished dishes that provide fresh ideas in plating and presentation Covers all the essentials of menu and recipe development Modern Batch Cookery is a comprehensive resource for chefs and foodservice operators working in schools, hospitals, nursing homes, banquet facilities, country clubs, and catering companies.
Author: Freddie Bitsoie
Publisher: Abrams
ISBN: 1647002524
Category : Cooking
Languages : en
Pages : 403
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Book Description
Modern Indigenous cuisine from the renowned Native foods educator and former chef of Mitsitam Native Foods Café at the Smithsonian’s National Museum of the American Indian From Freddie Bitsoie, the former executive chef at Mitsitam Native Foods Café at the Smithsonian’s National Museum of the American Indian, and James Beard Award–winning author James O. Fraioli, New Native Kitchen is a celebration of Indigenous cuisine. Accompanied by original artwork by Gabriella Trujillo and offering delicious dishes like Cherrystone Clam Soup from the Northeastern Wampanoag and Spice-Rubbed Pork Tenderloin from the Pueblo peoples, Bitsoie showcases the variety of flavor and culinary history on offer from coast to coast, providing modern interpretations of 100 recipes that have long fed this country. Recipes like Chocolate Bison Chili, Prickly Pear Sweet Pork Chops, and Sumac Seared Trout with Onion and Bacon Sauce combine the old with the new, holding fast to traditions while also experimenting with modern methods. In this essential cookbook, Bitsoie shares his expertise and culinary insights into Native American cooking and suggests new approaches for every home cook. With recipes as varied as the peoples that inspired them, New Native Kitchen celebrates the Indigenous heritage of American cuisine.
Author: Ronald Hayes
Publisher: Wiley Global Education
ISBN: 1118764595
Category : Cooking
Languages : en
Pages : 291
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Book Description
A must-have resource for anyone crafting a career in the culinary arts Ronald Hayes, the Career Development Manager with The Culinary Institute of America, explores the broad scope of jobs available in the culinary field. Building your culinary skills as a novice, discovering your specialization as a journeyman, and establishing your interests as you master your career path, Creating Your Culinary Career offers a framework for career exploration, development, and growth. This book offers insider information on all of the regular staff positions available in the culinary field, including traditional restaurants, catering facilities, and institutional facilities; front of the house, bakeshop, and food and beverage outlets; and food communications, media, and sales positions. It then helps readers establish goals, design resumes, and develop interview skills for landing that perfect job. The ideal career guide for aspiring culinary professionals, this book helps readers discover the ideal career path by building skills and setting goals Written by The Culinary Institute of America's Career Development Manager, this book celebrates the passion, persistence, and drive required to succeed in one of today's most exciting careers For anyone beginning a career in the culinary arts, Creating Your Culinary Career features must-have information for the aspiring food professional.
