Download or read book Chef Marlo written by Marlon Nash and published by . This book was released on 2020-11-30 with total page 22 pages. Available in PDF, EPUB and Kindle. Book excerpt: Learn to cook with Chef Marlo

Download or read book Emeril written by Marcia Layton Turner and published by John Wiley & Sons. This book was released on 2004-08-26 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: A revealing look at the real "Emeril live" Emeril Lagasse is a phenomenon-a television chef and restaurateur who has parlayed his outsized personality and gastronomic acumen into a multi-million-dollar culinary empire. Along the way, he's added new catchphrases to the American idiom-"bam," "kick it up a notch," and "pork fat rules"-and won the hearts (and stomachs) of millions of loyal fans. Now, for the first time, you get to enter into Emeril's incredible world. Filled with candid stories and vivid details, EMERIL! Inside the Amazing Success of Today's Most Popular Chef reveals how this culinary connoisseur made it to the top of his profession, while staying true to his main mission-showing ordinary people how to have fun with food. Weaving together Emeril's personal and professional journeys to international stardom, EMERIL! Inside the Amazing Success of Today's Most Popular Chef offers an entertaining look at how one of the world's most talented chefs became a household name.

Download or read book Marc Forgione written by Marc Forgione and published by Houghton Mifflin Harcourt. This book was released on 2014 with total page 437 pages. Available in PDF, EPUB and Kindle. Book excerpt: The eagerly awaited first cookbook from one of Food Network's favorite competitors on the wildly popular Iron Chef America Chef Marc Forgione opened his eponymous New York City restaurant in 2008 to widespread acclaim, becoming the youngest American-born chef and owner to receive a Michelin star in consecutive years. Upon winning Season 3 of Food Network's The Next Iron Chef, Forgione joined the ranks of former and current stars and best-selling authors such as Mario Batali and Bobby Flay. He can now be seen competing as one of the stars of the beloved Iron Chef America. Forgione's first cookbook features gorgeous photos throughout and 170 recipes with restaurant signature favorites including Chili Lobster and Chicken Under a Brick. The cookbook features not only recipes but also stories of an unlikely journey to where Chef Forgione and the restaurant are now. Flavor comes first, but Forgione is like an artist in the way he presents food. His goal with the book is not to just present a collection of recipes but to challenge home cooks and aspiring chefs, helping them to elevate their skills in the kitchen.

Download or read book Don t Try This at Home written by Kimberly Witherspoon and published by Bloomsbury Publishing USA. This book was released on 2008-12-09 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book A Man and His Meatballs written by John LaFemina and published by Harper Collins. This book was released on 2006-10-24 with total page 270 pages. Available in PDF, EPUB and Kindle. Book excerpt: A hilariously funny cookbook–cum–how–I–did–it memoir by the chef/restaurateur who created New York's dazzling Ápizz restaurant. At the age of thirty–seven, John LaFemina left a lucrative career as a jeweler to become a chef. Instead of going back to school, or getting on–the–job training, he did it the hard way: he bought the restaurant and then taught himself to cook. Today he owns two of New York's great Italian restaurants–Ápizz and Peasant–and is one of the city's most–talked–about chefs, earning rave reviews from fans and critics. In this gorgeous cookbook, he not only shares scores of recipes, but describes his life as a Canarsie boy learning about meatballs and macaroni in his mother's kitchen–and reveals how he drew on a lifetime of Italian cooking, and his own hard work and exquisite taste to create his dream restaurant from scratch. LaFemina takes us step–by–step through the process of finding the perfect location (and figuring out how many meatballs you have to sell to pay the rent), designing a restaurant, procuring all the necessary permits and licenses, and creating the menu. And this is just the first part of running a restaurant. He shares his experiences in dealing with the public and the press, unexpected disasters, and finally, basking in the glory of a popular restaurant. Along with his inspiring story, John LaFemina also shares 100 mouthwatering recipes, including: Lasagna with Braised Wild Boar Mushroom Risotto Veal, Beef, and Pork Meatballs with Ricotta Filling Open Ravioli with Roasted Butternut Squash Creamsicle Panna Cotta Chocolate Banana Bread Pudding

Download or read book Emeril Lagasse written by Don Rauf and published by Enslow Publishing, LLC. This book was released on 2015-12-15 with total page 130 pages. Available in PDF, EPUB and Kindle. Book excerpt: Emeril Lagasse was arguably one of the first celebrity chefs, getting his own cooking show in 1997. Lagasse taught America about New Orleans-style cooking. Readers can learn about his restaurants, his television appearances, and his personal life as well as discover the different paths that lead to a career in the culinary arts. Budding chefs can try their hands at some Lagasse-inspired recipes.

Download or read book How to Cook Like a Top Chef written by Bravo Media and published by Chronicle Books. This book was released on 2011-10-21 with total page 465 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recipes, techniques, photos, and interviews from Bravo’s hit show! The best food show on cable TV presents the ultimate guide to becoming a Top Chef. This combination cookbook and culinary primer features recipes from the show (and from season one of Top Chef: Masters), along with insider techniques from favorite contestants and judges. Covering everything from knife skills to sauces and sous-vide, How to Cook Like a Top Chef teaches aspiring chefs what it takes to be a star in the kitchen. Packed with exclusive content, including a foreword by Top Chef: Masters winner Rick Bayless, original recipes from contestants, behind-the-scenes interviews, juicy trivia, and tons of tips and tricks, this volume is indispensable on the cook’s countertop and essential reading for Top Chef fans.

Download or read book Good Stock written by Sanford D'Amato and published by Agate Publishing. This book was released on 2013-10-21 with total page 404 pages. Available in PDF, EPUB and Kindle. Book excerpt: Good Stock is the story of Sanford "Sandy" D'Amato's journey from young Italian kid who loved to cook to unknown culinary student with a passion for classical French cuisine to one of the most respected chefs and restaurateurs in the country. Featuring more than 80 recipes and full-color photography throughout, Good Stock weaves together memoir and cookbook in an beautiful and engaging package. Sanford, the restaurant D'Amato opened in 1989 and sold to his longtime chef de cuisine in December 2012, has been one of the highest-rated restaurants in America over the past 20 years, earning accolades from Bon Appétit, Gourmet, Food & Wine, Esquire, Wine Spectator, Zagat Guide, and the James Beard Foundation. D'Amato has cooked for the Dalai Lama and the 2002 Salt Lake City Olympics, and was one of 12 chefs chosen by Julia Child herself to cook for her 80th birthday celebration. The story of Sanford and Sandy D'Amato is in part the story of America's embrace of fine dining and its acceptance of chefs as master craftsmen. Over the past quarter century, America has seen a rise in the prominence of "celebrity chefs," to the extent that it's difficult to remember a time when becoming a chef was considered a backup plan more than a craft. That transformation began in the 1970s, right around when Sanford D'Amato was studying at the fabled Culinary Institute of America. This was a time when American cooks were by and large being frozen out by French chefs who didn't believe the Americans had what it took to create great cuisine. D'Amato, through persistence, skill, and the help of his mentor, Chef Peter Von Erp, became the first American cook at Le Veau d'Or and worked under Chef Roland Chenus through the groundbreaking opening of Le Chantilly. Soon the heyday of classic French cuisine began to waned, as rising chefs like D'Amato began leading the spread "New American" dining. To D'Amato, though, the Midwest always signified home. His culinary inventiveness was inspired in pIllustrations by his childhood home, located above his grandparents' grocery store on the lower east side of Milwaukee. It was a small apartment constantly filled with the sights of carefully prepared delicacies, the smells of rich foods on the simmer, and the many tastes of generations-old Italian recipes. Drawing on this influence, as well as his rigorous training in classic French technique, D'Amato eventually opened Sanford in the same space his grandparents' grocery store occupied. In telling his story, D'Amato studs his narrative with 80 of his favorite recipes. The book features both personal photos from his background and career as well as beautiful images of finished recipes. Readers of Good Stock will come to believe, as D'Amato does, that to create great food, it doesn't matter if you're preparing a grilled hot dog or pan-roasted monkfish-- what matters is that you treat all dishes with equal love, soul, and respect, and try to elevate each dish to its ultimate level of flavor. Good Stock combines Midwestern charm with international appeal as the perfect book for aspiring chefs, culinary students, and foodies everywhere.

Download or read book Away from the Kitchen written by Dawn Blume Hawkes and published by Simon and Schuster. This book was released on 2014-04-02 with total page 533 pages. Available in PDF, EPUB and Kindle. Book excerpt: Away From the Kitchen offers a glimpse into the joys and pressures of a chef’s life—satisfying the curiosity of those swept up in the wave of America’s chef-obsession. Here, selected chefs from across the nation disclose some of their most personal dreams and talents—revealing who they are inside and outside the kitchen. In these pages, featured chefs offer up their cherished breakfast, lunch, dinner, and dessert menus—many of them including never-before-published recipes. Robert Del Grande’s “Country Western Breakfast,” Nancy Silverton’s “Farmer’s Market Lunch for All Seasons,” Frank Stitt’s “Alabama Asado,” and Roy Yamaguchi’s “Hawaiian Garage Barbecue” are just a few of the imaginative and mouth-watering meals to be discovered in Away From the Kitchen. Also included are the personal stories behind each menu, and—best of all—each chef’s insider kitchen tools and tips. With its uniquely personal approach, Away From the Kitchen will appeal to foodies everywhere, as well as readers who want it all: the menus, the recipes, and the chef “scoop.”

Download or read book Lessons in Excellence from Charlie Trotter written by Paul Clarke and published by Random House Digital, Inc.. This book was released on 1999 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: A chef whose restaurant has been named best in the world shares his observations on how to exceed customer expectations, provide employees with motivation and leadership, and develop a successful marketing plan

Download or read book 5024 E McDowell written by Nick Ligidakis and published by Inkwell Productions. This book was released on 1997 with total page 356 pages. Available in PDF, EPUB and Kindle. Book excerpt: This unique story cookbook reveals every recipe created by legendary chef Nick Ligidakis. It is a collection of over 500 original recipes in a motivational story about the personal failures and accomplishments of a man who used his imagination and courage to make his dream a reality.

Download or read book The New James Beard written by James Beard and published by Open Road Media. This book was released on 2015-09-01 with total page 582 pages. Available in PDF, EPUB and Kindle. Book excerpt: A New York Times–bestselling treasury of recipes and techniques from a world-renowned chef. James Beard became a household name teaching home chefs how to cook like culinary stars, from the Theory & Practice of perfecting processes to crafting Menus for Entertaining to fine-tuning Simple Foods. This cookbook brings together his wealth of gastronomic knowledge in one essential guide, filled with one thousand elegant recipes guaranteed to please any palate and indispensable tips for mastering the art of cooking. In The New James Beard, you can discover a fresh, flexible approach to preparing food with a focus on ingredients and simple yet inventive substitutions. With clever takes on traditional recipes, like Mexican Pot Roast and Lime and Tea Sherbet; internationally inspired dishes, such as Peruvian Eggs and Turkish Stuffed Eggplant; and instructions on how to refine classic techniques, such as making pasta or poaching eggs, you can learn how to prepare and experiment like the top chefs in the world. With beautiful illustrations from Karl Stuecklen and witty and warm chapter introductions from the guru of American cuisine himself, The New James Beard is a must-have addition to any home chef’s cookbook collection.

Download or read book Back of the House written by Scott Haas and published by Penguin. This book was released on 2013-02-05 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food writer and clinical psychologist Scott Haas wanted to know what went on inside the mind of a top chef—and what kind of emotional dynamics drove the fast-paced, intense interactions inside a great restaurant. To capture all the heat and hunger, he spent eighteen months immersed in the kitchen of James Beard Award-winner Tony Maws’ restaurant, Craigie on Main, in Boston. He became part of the family, experiencing the drama first-hand. Here, Haas exposes the inner life of a chef, what it takes to make food people crave, and how to achieve greatness in a world that demands more than passion and a sharp set of knives. A lens into what motivates and inspires all chefs—including Thomas Keller, Andrew Carmellini, whose stories are also shared here—Back of the House will change the way you think about food—and about the complicated people who cook it and serve it.

Download or read book Top Chef the Cookbook written by The Creators of Top Chef and published by Chronicle Books. This book was released on 2008-04-02 with total page 257 pages. Available in PDF, EPUB and Kindle. Book excerpt: A cookbook based on the first three seasons of the television cooking competition also includes behind-the-scenes anecdotes from the show, competitors' reflections, and episode guides.

Download or read book Where I Come From written by Aarón Sánchez and published by Abrams. This book was released on 2019-10-01 with total page 343 pages. Available in PDF, EPUB and Kindle. Book excerpt: America’s most prominent Latino chef shares the story behind his food, his family, and his professional journey: “A delicious reading experience.” —Kirkus Reviews Before Chef Aaron Sanchez rose to fame on shows like MasterChef and Chopped, he was a restless Mexican-American son, raised by a fiercely determined and talented woman who was a successful chef and restaurateur in her own right—she is credited with bringing Mexican cuisine to the New York City dining scene. In many ways, Sanchez, who lost his father at a young age, was destined to follow in his mother Zarela’s footsteps. He spent nights as a child in his family’s dining room surrounded by some of the most influential chefs and restaurateurs in New York. At sixteen, needing direction, he was sent by his mother to work for renowned chef Paul Prudhomme in New Orleans. In this memoir, Sanchez delves into his formative years with remarkable candor, injecting his story with adrenaline and revealing how he fell in love with cooking and started a career in the fast-paced culinary world. Sanchez shares the invaluable lessons he learned from his upbringing and his training—both inside and outside the kitchen—and offers an intimate look into the chaotic and untraditional life of a professional chef and television personality. This memoir is Sanchez’s highly personal account of a fatherless Latino kid whose talent and passion took him to the top of his profession. “An absolute page-turner, with gritty stories and hilarious anecdotes that make you understand the man behind the restaurants and TV shows.” —Gordon Ramsay

Download or read book Toro Bravo written by Liz Crain and published by McSweeney's. This book was released on 2014-04-07 with total page 327 pages. Available in PDF, EPUB and Kindle. Book excerpt: At the heart of Portland’s red-hot food scene is Toro Bravo, a Spanish-inspired restaurant whose small plates have attracted a fiercely loyal fan base. But to call Toro Bravo a Spanish restaurant doesn’t begin to tell the whole story. For chef John Gorham, each dish reflects a time, a place, a moment. For Gorham, food is more than mere sustenance. The Toro Bravo cookbook is an honest look behind the scenes: from Gorham’s birth to a teenage mother who struggled with drug addiction, to time spent in his grandfather’s crab-shack dance club, to formative visits to Spain, to becoming a father and opening a restaurant. Toro Bravo also includes 95 of the restaurant’s recipes, from simple salads to homemade chorizo, along with an array of techniques that will appeal to both the home cook and the most seasoned, forearm-burned chef.

Download or read book Chef Jeff Cooks written by Jeff Henderson and published by Simon and Schuster. This book was released on 2008-10-07 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: The author of the New York Times bestselling Cooked, award-winning chef, and star of his own Food Network docu-reality show dishes up his first cookbook, Chef Jeff Cooks. Jeff Henderson's story is familiar: Raised in South Central Los Angeles, he became a successful drug dealer. He made a lot of money. He got caught. But what happened next wasn't the same old story: Jeff changed. He found a passion in prison kitchens and taught himself to cook. Once released, he talked his way into a series of professional kitchens -- almost always having to prove himself by starting as a dishwasher or line cook. His talent was obvious; his work ethic even more so. After rising to the top of the kitchen in some of Los Angeles's best restaurants, he became the first African American Chef de Cuisine in Las Vegas at Caesars Palace and then executive chef at Café Bellagio in the prestigious Bellagio Resort. Now Jeff shows theworld his food and it is delicious. What inspires him? Foods he ate as a child -- Half-pound "Back-in-the-Day" Chili Cheeseburger, Turkey Smoked Collard Greens, Friendly Fried Chicken, Macaroni and Smoked Cheddar Cheese, Cakelike Cornbread with Maple Butter, and Chocolate S'more Bread Pudding -- are here as well as the more elegant, celebratory cuisine he developed as a chef -- Sweet Potato Soup, Barbecued Shrimp Scampi, and slow-cookedMolasses Braised Beef Short Ribs. Cooks will also find lots of great recipes for the grill and plenty of party foods, satisfying salads, quick breads, sides, soups, sweet endings, and more. Featuring over 150 recipes, stunning full-color photographs, tips and techniques, as well as personal outtakes and anecdotes from Chef Jeff's life on the streets, the prison kitchen, and hiswork as a chef andmotivational speaker, this is much more than a cookbook -- it is a larger-than-life American success story and the recipe for how Chef Jeff fulfilled his dream.