Download or read book The Soul of a Chef written by Michael Ruhlman and published by Penguin. This book was released on 2001-08-01 with total page 385 pages. Available in PDF, EPUB and Kindle. Book excerpt: "...[An]adventure story, a hold-your-breath-while-you-turn-the-page thriller that's also an anthropological study of the culture of cooking" -- Anthony Bourdain, The New York Times The classic account of what drives a chef to perfection by accaimed write Michael Ruhlman -- —winner of the IACP Cookbook Award In this 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 (and Per Se). 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.
Download or read book Logan s Chef Notes and Half Baked Tales written by Logan Guleff and published by . This book was released on 2017-01-13 with total page 66 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner of MasterChef Junior US, Logan Guleff shares his cooking dreams in his first cookbook. The cookbook is separated into two segments. The first part of the book is created in manga while the second half focuses on food and cooking techniques.
Download or read book Cooking Wild Game and Fish with Chef Milos written by Milos Cihelka and published by AuthorHouse. This book was released on 2015-10-05 with total page 332 pages. Available in PDF, EPUB and Kindle. Book excerpt: Much of the wild game and fish we harvest goes to waste due to poor handling and cooking. The primary aim of the author is to explain the process of accomplishing great-tasting wild game and fish dishes, from harvesting to presenting.
Download or read book The Reach of a Chef written by Michael Ruhlman and published by Penguin. This book was released on 2006 with total page 364 pages. Available in PDF, EPUB and Kindle. Book excerpt: The acclaimed author of "The Soul of a Chef" explores the allure of the celebrity chef in modern America.
Download or read book Work Clean written by Dan Charnas and published by Rodale. This book was released on 2016-05-03 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book The American Culinary Federation s Guide to Culinary Certification written by American Culinary Federation and published by John Wiley & Sons. This book was released on 2005-08-03 with total page 144 pages. Available in PDF, EPUB and Kindle. Book excerpt: There are many opportunities to specialize in the culinary field, but having broad skills, varied experiences, and a diverse knowledge of food and drinks facilitates a career of success and achievement. American Culinary Federation Guide to Certification is the essential guide to obtaining a valuable credential awarded to cooks and chefs, as well as pastry cooks and pastry chefs, denoting a sophisticated level of industry experience and professional education rigorously evaluated by the American Culinary Federation (ACF). American Culinary Federation Guide to Certification holds essential knowledge to gaining acceptance into the only comprehensive certification program for chefs in the United States, which is registered with the U.S. Department of Labor. It’s a must-have for career-minded cooks and chefs hungry for notoriety in the industry.
Download or read book Roland G Henin written by Susan Crowther and published by Skyhorse. This book was released on 2017-10-10 with total page 475 pages. Available in PDF, EPUB and Kindle. Book excerpt: Certified Master Chef Roland G. Henin has been our nation's top culinary mentor for the past fifty years, training such prestigious chefs as Chef Thomas Keller of French Laundry and Per Se and Certified Master Chef Ron DeSantis. For the first time, his story is being told—from his own perspective and through the lens of some of America’s most prominent chefs. Read about how Certified Master Chef Rich Rosendale was inspired by Henin to turn a decommissioned nuclear bunker into a training kitchen. Discover Thomas Keller’s motivation for becoming a chef—a philosophy he learned from Henin. This fascinating memoir includes more than fifty interviews from mentees and colleagues who were shaped in some way by Chef Henin. Full of humorous anecdotes and behind-the-scenes glimpses into the elite culinary world, this is a rare and fascinating look at the life and legacy of a culinary genius. Chef Henin was among the first European chefs to cross the Atlantic and bring classical cuisine to American culture. Pioneering chefs like Roland Henin and Jean-Jacques Rachou were subversive radicals of their Old World. You won’t be disappointed by this unique memoir. As Chef Henin says, “If it’s worth doing, it’s worth doing right.”
Download or read book From Many We Are One written by Ferdinand Metz and published by Austin Macauley Publishers. This book was released on 2023-12-08 with total page 599 pages. Available in PDF, EPUB and Kindle. Book excerpt: From Many We Are One reveals the never-before told story of the rebirth and globalization of American Cuisine, as influenced by iconic restaurants, shaped by passionate individuals and enriched by education. A journey through ground-breaking periods illustrates the roller-coaster development of cooking in America. The book details historic events, food and wine competitions and the California food revolution, whose combined energies fueled this movement and catapulted American food and wines to the top of global prominence. Seminal events hosting the Queen of England and the Hyde Park Summit with Presidents Clinton and Boris Yeltsin, serve to elevate American cuisine to center stage. As President of the Culinary Institute of America I was fortunate to not only observe, but to actively participate in the education and nurturing of American chefs as evidenced by the legions of industry-leading CIA graduates. While cooking at Le Pavillon, at the time the best restaurant in America, I experienced the highest level of excellence, which shaped and dominated my emerging philosophy and appreciation of food and hospitality all shared in this book. A critical look at the industry recollects the impact of fast food, the positive professionalization of chefs, while questioning the lamentable status and struggles of women and African American chefs and the media’s reluctance to recognize their contributions to American cuisine. New emerging culinary concepts like Molecular, Fusion and Nouvelle cuisine are debated for their lasting and realistic impact on cooking. Lastly, the legacy of food in America is scrutinized for its contributions to gustatory benefits and their contrasting effects on the status on public health.
Download or read book Surplus written by Vojtech Végh and published by . This book was released on 2021-01-26 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt: Do you know how much food waste you create every day? Probably not. But it's much more than you think. Surplus: The food waste guide for chefs is a thought-provoking book for every chef that wants to effectively reduce and prevent food waste in a restaurant's kitchen. Written by the founder of the first zero-waste vegan restaurant in the world, it includes a few short stories from the restaurant, and covers the topic of food waste and plant-based cooking from motivation and mindset tips, to practical steps of food waste prevention. Believing that the food waste problem can be solved by combining a mindset change with technical knowledge, this book includes words of motivation and also an ingredient directory with tips on how to use every part of an ingredient, and a few zero-waste and plant-based recipes for inspiration. The methods and steps described in the book can be applied in every professional kitchen, whether it's a small bistro or a large restaurant. While this book is focused on the hospitality industry and professional chefs, the content provides a different viewpoint on the food waste solutions that can be valuable to anyone interested in reducing food waste or introducing plant-based options on the menu.
Download or read book Life Love and Cooking written by Chef Nate Gross and published by Fulton Books, Inc.. This book was released on 2022-07-06 with total page 170 pages. Available in PDF, EPUB and Kindle. Book excerpt: Life, Love, and Cooking is about a boy's journey into manhood and the things he experiences through his private and culinary life. Michael Grant became a chef because he found that he was good at it, not because he couldn't do anything else. What was the secret in Michael's life that he kept to himself for more than forty years? Michael overcame the bullying, embarrassment, and humiliation by finding out there was life after childhood. He also found out what it meant to be a professional and to work with professionals. Were their lives much different from Michael's? Can you put a price on friendship, dignity, and credibility? Or is friendship just a stepping-stone to get you from one stage in your life to another? This book talks about Michael's experiences on the road of life. What were the decisions he made that helped him to become a better person? Who influenced his life the most? What changes did he make along the way? Michael found that success can be achieved even though the odds are against you. Problems never went away; Michael just came up with a plan on how to deal with them differently. Mostly set in a large country club kitchen, Michael created bonds in order to survive with the staff as they put out some of the most lavish buffets in the northeast. You may see yourself in this book. Then again, you may not want to. If you are happy with the way you are, then more power to you. If you notice that you have no friends, you have to do things by yourself, and you're not included with the group, then it's time for a change. Read this book with the understanding that we all have been there at one time or another. It's what we do with our learning experiences that define who we really are, what we want to become, and ultimately, how we want to be remembered. Life, Love and Cooking is so much more than a book about a young boy dreaming of becoming a chef. It is a story of the redemption of a boy with a hardscrabble upbringing who prevailed and went on to become a successful chef and creative entrepreneur. But the extraordinary aspect of the story is Nathan Gross himself, looking for healing and growth and taking complete responsibility for making that happen, working for years at learning how to become the man he dreamed of being. This book is a serious, raw, and sometimes comical look at refusing to let the past determine the future. It is a must read. - Carol Berger
Download or read book Brown Sugar Kitchen written by Tanya Holland and published by Chronicle Books. This book was released on 2014-09-09 with total page 227 pages. Available in PDF, EPUB and Kindle. Book excerpt: Brown Sugar Kitchen is more than a restaurant. This soul-food outpost is a community gathering spot, a place to fill the belly, and the beating heart of West Oakland, a storied postindustrial neighborhood across the bay from San Francisco. The restaurant is a friendly beacon on a tree-lined parkway, nestled low and snug next to a scrap-metal yard in this Bay Area rust belt. Out front, customers congregate on long benches and sprawl in the grass, soaking up the sunshine, sipping at steaming mugs of Oakland-roasted coffee, waiting to snag one of the tables they glimpse through the swinging doors. Deals are done, friends are made; this is a community in action. In short order, they'll get their table, their pecan-studded sticky buns, their meaty hash topped with a quivering poached egg. Later in the day, the line grows, and the orders for chef-owner Tanya Holland's famous chicken and waffles or oyster po'boy fly. This is when satisfaction arrives. Brown Sugar Kitchen, the cookbook, stars 86 recipes for re-creating the restaurant's favorites at home, from a thick Shrimp Gumbo to celebrated Macaroni & Cheese to a show-stopping Caramel Layer Cake with Brown Butter–Caramel Frosting. And these aren't all stick-to-your-ribs recipes: Tanya's interpretations of soul food star locally grown, seasonal produce, too, in crisp, creative salads such as Romaine with Spring Vegetables & Cucumber-Buttermilk Dressing and Summer Squash Succotash. Soul-food classics get a modern spin in the case of B-Side BBQ Braised Smoked Tofu with Roasted Eggplant and a side of Roasted Green Beans with Sesame-Seed Dressing. Straight-forward, unfussy but inspired, these are recipes you'll turn to again and again. Rich visual storytelling reveals the food and the people that made and make West Oakland what it is today. Brown Sugar Kitchen truly captures the sense—and flavor—of this richly textured and delicious place.
Download or read book Dreaming in Spice written by Hari Pulapaka and published by . This book was released on 2020-12 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book POW My Life in 40 Feasts written by Chef Jesse Jones and published by Outskirts Press. This book was released on 2017-11-07 with total page 234 pages. Available in PDF, EPUB and Kindle. Book excerpt: "'POW! My Life in 40 Feasts' is so much more than a cookbook-it's the actual celebration of Chef Jesse's way of life...through delicious food. We are all so fortunate to take a peek into the life of one of America's finest chefs and, more importantly, to share a little of his bon vivant personality." -Thomas Griffiths, CMC, Campbell's Global Culinary Institute "Chef Jesse is the real deal - a loyal friend and family man whose cooking sings with stupendous flavor and authenticity. I intend to cook my way through the whole book." -Nick Malgieri author of How to Bake and PASTRY Chef Jesse Jones's story is honest and heartfelt as he describes how the kitchen saved him from the streets. He grew up in Newark, New Jersey, and summered with his grandparents in North Carolina, then trained in a great French restaurant. When he used his hard-won French technique to make Southern fried chicken, then served it alongside his sweet potato waffles, all his diners could say was POW! Chef Jesse is a gifted American chef who has owned his own restaurant, cooked in five-star restaurants, and chefed for celebrities who have become lifelong friends. He cooks it low and slow, or fast and furious. But regardless of the technique, Chef's food is always delicious. This collection of 40 feasts will give you party ideas all year long. For beginners and experts alike, cook with Chef Jesse and soon you'll be saying POW!
Download or read book Taste Everything written by Julia Allenby and published by Lulu.com. This book was released on 2010-07-08 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: Clare O'Connell, widowed administrator, finally takes the plunge and enrolls in her life's dream: culinary school. During the fifteen month program, she manages to quiet the voice of her dead husband and find joy in the kitchen. Meanwhile, Clare's growing happiness is tempered by her father's journey further into dementia.
Download or read book Yachting written by and published by . This book was released on 2008-04 with total page 212 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Tourism in Post Communist States written by Piotr Niewiadomski and published by Taylor & Francis. This book was released on 2023-05-29 with total page 354 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book addresses tourism and its development in the post-communist context of Central and Eastern Europe (CEE). Although it has been over 30 years since many countries of Central and Eastern Europe embarked on the path of transition from state socialism to capitalism and liberal democracy, the ongoing atrocious events in Ukraine bluntly remind us that the perception of CEE as a ‘transition’ region may have been done away with too early and that the legacies of communism continue to influence the reality of the region. Tourism is no exception here. While on the one hand, tourism has significantly contributed to the post-communist restructuring of CEE, on the other, the communist heritage has played (and still plays) an important role in shaping the tourism geographies of the CEE region. The book consists of 14 chapters (divided into two sections), a new introduction and a reflective concluding section. All 14 main chapters in this book were originally published in the Tourism Geographies journal. The aim of the book is two-fold. First, it summarises, distils and highlights the important and often ground-breaking contributions Tourism Geographies has made over the years to the debate on tourism in CEE. Second, it lays foundations for further research on tourism in the post-communist states of CEE. This book will be of great interest to upper-level students, researchers, and academics in various disciplines – human geography, politics, sociology, and tourism studies in general.
Download or read book Tech to Table written by Richard Munson and published by Island Press. This book was released on 2021-09-23 with total page 298 pages. Available in PDF, EPUB and Kindle. Book excerpt: Imagine eating a burger grown in a laboratory, a strawberry picked by a robot, or a pastry created with a 3-D printer. You would never taste the difference, but these technologies might just save your health and the planet’s. Today, landmark advances in computing, engineering, and medicine are driving solutions to the biggest problems created by industrialized food. Tech to Table introduces readers to twenty-five of the most creative entrepreneurs advancing these solutions. They come from various places and professions, identities and backgrounds. But they share an outsider’s perspective and an idealistic, sometimes aggressive, ambition to rethink the food system. Reinvention is desperately needed. Under Big Ag, pollution, climate change, animal cruelty, hunger, and obesity have festered, and despite decades of effort, organic farming accounts for less than one percent of US croplands. Entrepreneurs represent a new path, one where disruptive technology helps people and the environment. These innovations include supplements to lower the methane in cattle belches, drones that monitor irrigation levels in crops, urban warehouses that grow produce year-round, and more. The pace and breadth of change is astonishing, as investors pump billions of dollars into ag-innovation. Startups are attracting capital and building markets, with the potential to upend conventional agribusiness’s stranglehold on the food system. Not every invention will prosper long-term, but each marks a fundamental change in our approach to feeding a growing population—sustainably. A revolution in how we grow and eat food is brewing. Munson’s deftly crafted profiles offer a fascinating preview of the coming future of food.
