The Sorcerer's Apprentices PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download The Sorcerer's Apprentices PDF full book. Access full book title The Sorcerer's Apprentices by Lisa Abend. Download full books in PDF and EPUB format.
Author: Lisa Abend
Publisher: Simon and Schuster
ISBN: 1451626622
Category : Business & Economics
Languages : en
Pages : 306
Get Book Here
Book Description
"Kitchen Confidential" meets "Heat" in the first behind-the-scenes portrait of the world's best restaurant and the aspiring chefs who toil to make it so exceptional. Elected best restaurant in the world by Restaurant magazine an unprecedented five times, El Bulli is the laboratory of Ferran Adria, the maverick creator of molecular gastronomy. Behind each of the thirty or more courses that make up a meal at El Bulli is a small army of young cooks who do the work of executing Adria's vision in exchange for nothing more than the chance to learn at his hands. Granted unprecedented access to this guild system, Lisa Abend follows the thirty-five stagiaries of the 2009 season as they struggle to master the grueling hours, cutting-edge techniques, and interpersonal tensions that come with working at the most revered restaurant on earth.
Author: Lisa Abend
Publisher: Simon and Schuster
ISBN: 1451626622
Category : Business & Economics
Languages : en
Pages : 306
Get Book Here
Book Description
"Kitchen Confidential" meets "Heat" in the first behind-the-scenes portrait of the world's best restaurant and the aspiring chefs who toil to make it so exceptional. Elected best restaurant in the world by Restaurant magazine an unprecedented five times, El Bulli is the laboratory of Ferran Adria, the maverick creator of molecular gastronomy. Behind each of the thirty or more courses that make up a meal at El Bulli is a small army of young cooks who do the work of executing Adria's vision in exchange for nothing more than the chance to learn at his hands. Granted unprecedented access to this guild system, Lisa Abend follows the thirty-five stagiaries of the 2009 season as they struggle to master the grueling hours, cutting-edge techniques, and interpersonal tensions that come with working at the most revered restaurant on earth.
Author: Jacques Pépin
Publisher: Houghton Mifflin Harcourt
ISBN: 9780618444113
Category : Biography & Autobiography
Languages : en
Pages : 358
Get Book Here
Book Description
With sparkling wit and occasional pathos, Pepin tells the captivating story of his rise from a terrified 13-year-old toiling in an Old World French kitchen to an American culinary superstar.
Author: Elle Newmark
Publisher: Random House
ISBN: 038561537X
Category : Apprentices
Languages : en
Pages : 417
Get Book Here
Book Description
It is 1498, and the whole of Venice is abuzz. Hidden somewhere in the labyrinthine city is an ancient book, rumoured to contain thorny heresies and secrets of immeasurable power. Luciano, a penniless orphan, has been plucked from the street and taken on as apprentice to the chef at the doge's palace. While learning the alchemy of cooking, he quickly finds himself entangled in the search for the ancient tome, even suspecting the chef, his maestro, may be concealing valuable information. But lurking in the wings are some of the most powerful, dangerous men in Venice, and Luciano's secret will lead him through a perilous maze to the centre of an intrigue that will test his deepest desires and loyalties.
Author: Jacques Pépin
Publisher: Houghton Mifflin Harcourt
ISBN: 0544301986
Category : Cooking
Languages : en
Pages : 451
Get Book Here
Book Description
In the companion book to his final PBS series, the world-renowned chef shows his close relationship to the land and sea as he cooks for close friends and family. Jacques P pin Heart & Soul in the Kitchen is an intimate look at the celebrity chef and the food he cooks at home with family and friends--200 recipes in all. There are the simple dinners Jacques prepares for his wife, like the world's best burgers (the secret is ground brisket). There are elegant dinners for small gatherings, with tantalizing starters like Camembert cheese with a pistachio crust and desserts like little foolproof chocolate souffl s. And there are the dishes for backyard parties, including grilled chicken tenderloin in an Argentinean chimichurri sauce. Spiced with reminiscences and stories, this book reveals the unorthodox philosophy of the man who taught millions how to cook, revealing his frank views on molecular gastronomy, the locovore movement, Julia Child and James Beard, on how to raise a child who will eat almost anything, and much, much more. For both longtime fans of Jacques and those who are discovering him for the first time, this is a must-have cookbook.
Author: Michael Ruhlman
Publisher: Macmillan
ISBN: 080508939X
Category : Biography & Autobiography
Languages : en
Pages : 338
Get Book Here
Book Description
Exploring the essence of becoming a chef, this book reveals the elusive, unnameable elements of great cooking.
Author: René Redzepi
Publisher: Artisan
ISBN: 157965889X
Category : Cooking
Languages : en
Pages : 400
Get Book Here
Book Description
At Noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles. Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And—perhaps even more important—it shows how to use these game-changing pantry ingredients in more than 100 original recipes. Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, it’s about to be taken to a whole new level.
Author: Jacques Pépin
Publisher: Black Dog & Leventhal
ISBN: 9781579122201
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
The fully illustrated bible of cooking techniques from the world's best-known French cook is now in paperback and in one volume for the first time ever. From a master chef and the current co-star (with Julia Child) of the hit television series "Cooking at Home" comes everything the home cook needs to perfect his or her kitchen skills--assisted by instructive, step-by-step photography. Learn to de-bone a chicken, poach an egg, whisk a perfect bearnaise, knead a tangy sourdough, or bake an exquisite meringue with the perfection and efficiency of a professional chef. Pépin's toothsome and time-tested recipes offer budding chefs the opportunity to put lessons into practice with extraordinary results. This comprehensive, authoritative presentation of cooking technique and practice is sure to become an indispensable part of every home cook's library.
Author: Joyce Chen
Publisher: Lippincott Williams & Wilkins
ISBN:
Category : Cooking
Languages : en
Pages : 250
Get Book Here
Book Description
Gives basic and essential knowledge of Chinese cookery, with recipes of Mandarin, Shanghai, Chunking and Cantonese origin simplified for Americans.
Author: JJ Goode
Publisher: Ten Speed Press
ISBN: 0399580093
Category : Cooking
Languages : en
Pages : 266
Get Book Here
Book Description
This cookbook, based on the game-changing web series Chef's Night Out, features stories of the world's best chefs' debauched nights on the town, and recipes for the food they cook to soak up the booze afterwards. MUNCHIES brings the hugely popular show Chef's Night Out (on VICE Media's food website, MUNCHIES) to the page with snapshots of food culture in cities around the world, plus tall tales and fuzzy recollections from 70 of the world's top chefs, including Anthony Bourdain, Dominique Crenn, David Chang, Danny Bowien, Wylie Dufresne, Inaki Aizpitarte, and Enrique Olvera, among others. Then there are the 65 recipes: dishes these chefs cook when they're done feeding customers, and ready to feed their friends instead. With chapters like "Drinks" (i.e., how to get your night started), "Things with Tortillas," "Hardcore" (which includes pizzas, nachos, poutines, and more), and "Morning After" (classy and trashy dishes for the bleary-eyed next day), MUNCHIES features more than 65 recipes to satisfy any late-night craving and plenty of drinks to keep the party going. Chefs include: Shion Aikawa Jen Agg Iñaki Aizpitarte Erik Anderson Sam Anderson Wes Avila Joaquin Baca Kyle Bailey Jonathan Benno Noah Bernamoff Jamie Bissonnette April Bloomfield Robert Bohr And Ryan Hardy Danny Bowien Anthony Bourdain Stuart Brioza And Nicole Krasinski Gabriela Cámara David Chang Han Chiang Michael Chernow And Dan Holtzman Leah Cohen Dominique Crenn Armando De La Torre Maya Erickson Konstantin Filippou Vanya Filopovic The Franks Paul Giannone Josh Gil Abigail Gullo Tien Ho Esben Holmboe Bang Brandon Jew Jessica Koslow Agatha Kulaga And Erin Patinkin Joshua Kulp And Christine Cikowski Taiji Kushima And Shogo Kamishima Arjun Mahendro And Nakul Mahendro Anne Maurseth Andrew Mcconnell Kavita Meelu Danny Minch Carlo Mirarchi Nicolai Nørregaard Masaru Ogasawara Enrique Olvera Matt Orlando Mitch Orr Rajat Parr Kevin Pemoulie Frank Pinello Rosio Sánchez Brad Spence Alon Shaya Phet Schwader Michael Schwartz Callie Speer Jeremiah Stone And Fabian Von Hauske Dale Talde Lee Tiernan Christina Tosi Isaac Toups Anna Trattles And Alice Quillet Alisa Reynolds Grant Van Gameren Michael White Andrew Zimmern
Author: John F. Rizzo
Publisher:
ISBN: 9781420873016
Category : Biography & Autobiography
Languages : en
Pages : 132
Get Book Here
Book Description
Louise Rizzo was a first generation Italian-American woman, who grew up during the Great Depression and came of age during the World War II era. Like many of her era, she was filled with faith and hope in the American Dream. Well-read and passionate about sports, democracy, and family, Louise was properly rewarded with five sons and many more grandchildren. Upon her death in 2002, her fourth child, Dr. John Rizzo, decided to compile his memories of Louise's life lessons, which she usually shared over a steaming bowl of pasta that she made by hand in her kitchen. In Lessons from the Kitchen, John recounts tales of growing up in an idyllic neighborhood in West Springfield, Massachusetts, where common sense and a sense of adventure ruled the day and each evening came down to the three F's: family, friends, and food. While in these pages is one family's personal stories of struggle and triumph, the themes will resonate universally. You, too, should be able to point to someone in your past who taught you right from wrong, not only in words, but by example. For the Rizzo family and many others, Louise Rizzo did just that. Lessons of faith, perseverance, courage, patriotism, brotherhood, and loyalty abound. In addition, many of Louise's favorite recipes, which have delighted the tongues of countless folks are included after each chapter.
