Download or read book Authentic Mexican written by Rick Bayless and published by Harper Collins. This book was released on 2009-05-21 with total page 688 pages. Available in PDF, EPUB and Kindle. Book excerpt: The twentieth anniversary edition of the classic, easy-to-use compendium of Mexican cooking, from the award–winning restauranter, chef & tv personality. Americans have at last discovered Mexico’s passion for exciting food. We’ve fallen in love with the great Mexican combination of rich, earthy flavors and casual, festive dining. But we don’t begin to imagine how sumptuous and varied the cooking of Mexico really is. After ten years of loving exploration, Rick Bayless, together with his wife, Deann, gave us Authentic Mexican, this now classic, easy-to-use compendium of Mexican cooking. This all-embracing cookbook offers the full range of dishes, from poultry, meat, fish, rice, beans, and vegetables to eggs, snacks made of corn masa, tacos, turnovers, enchiladas and their relatives, tamales, and moles, ending with desserts, sweets, and beverages. There are irresistible finger foods such as Yucatecan marinated shrimp tacos and crispy cheese-filled masa turnovers; spicy corn chowder and chorizo sausage with melted cheese will start off a special dinner; you will find mole poblano, charcoal-grilled pork in red-chile adobo, and marinated fish steamed in banana leaves for those times when you want to celebrate; and exotic ice creams, caramel custards, and pies to top off any meal. There’s even a section devoted to refreshing coolers, rich chocolate drinks, and a variety of tequila-laced cocktails. The master recipes feature all the pointers you’ll need for re-creating genuine Mexican textures and flavors in a North American kitchen. Menu suggestions and timing and advance-preparation tips make these dishes perfectly convenient for today’s working families. And traditional and contemporary variations accompany each recipe, allowing the cook to substitute and be creative. Rick and Deann Bayless traveled more than thirty-five thousand miles investigating the six distinct regions of Mexico and learning to prepare what they found. From town to town, recipe by recipe, they personally introduce you to Mexico’s cooks, their kitchens, their markets, and their feasts. If, like the rest of us, you have a growing love for Mexican food, the reliable recipes in this book and the caring, personal presentation by Rick and Deann Bayless will provide meal after meal of pure pleasure for your family and friends.

Download or read book The Restaurant Manager s Handbook written by Douglas Robert Brown and published by Atlantic Publishing Company. This book was released on 2007 with total page 1133 pages. Available in PDF, EPUB and Kindle. Book excerpt: Book & CD. This comprehensive book will show you step-by-step how to set up, operate, and manage a financially successful food service operation. This Restaurant Manager's Handbook covers everything that many consultants charge thousands of dollars to provide. The extensive resource guide details more than 7,000 suppliers to the industry -- virtually a separate book on its own. This reference book is essential for professionals in the hospitality field as well as newcomers who may be looking for answers to cost-containment and training issues. Demonstrated are literally hundreds of innovative ways to streamline your restaurant business. Learn new ways to make the kitchen, bars, dining room, and front office run smoother and increase performance. You will be able to shut down waste, reduce costs, and increase profits. In addition, operators will appreciate this valuable resource and reference in their daily activities and as a source of ready-to-use forms, Web sites, operating and cost cutting ideas, and mathematical formulas that can be easily applied to their operations. Highly recommended!

Download or read book Ask a Manager written by Alison Green and published by Ballantine Books. This book was released on 2018-05-01 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the creator of the popular website Ask a Manager and New York’s work-advice columnist comes a witty, practical guide to 200 difficult professional conversations—featuring all-new advice! There’s a reason Alison Green has been called “the Dear Abby of the work world.” Ten years as a workplace-advice columnist have taught her that people avoid awkward conversations in the office because they simply don’t know what to say. Thankfully, Green does—and in this incredibly helpful book, she tackles the tough discussions you may need to have during your career. You’ll learn what to say when • coworkers push their work on you—then take credit for it • you accidentally trash-talk someone in an email then hit “reply all” • you’re being micromanaged—or not being managed at all • you catch a colleague in a lie • your boss seems unhappy with your work • your cubemate’s loud speakerphone is making you homicidal • you got drunk at the holiday party Praise for Ask a Manager “A must-read for anyone who works . . . [Alison Green’s] advice boils down to the idea that you should be professional (even when others are not) and that communicating in a straightforward manner with candor and kindness will get you far, no matter where you work.”—Booklist (starred review) “The author’s friendly, warm, no-nonsense writing is a pleasure to read, and her advice can be widely applied to relationships in all areas of readers’ lives. Ideal for anyone new to the job market or new to management, or anyone hoping to improve their work experience.”—Library Journal (starred review) “I am a huge fan of Alison Green’s Ask a Manager column. This book is even better. It teaches us how to deal with many of the most vexing big and little problems in our workplaces—and to do so with grace, confidence, and a sense of humor.”—Robert Sutton, Stanford professor and author of The No Asshole Rule and The Asshole Survival Guide “Ask a Manager is the ultimate playbook for navigating the traditional workforce in a diplomatic but firm way.”—Erin Lowry, author of Broke Millennial: Stop Scraping By and Get Your Financial Life Together

Download or read book Galatoire s Cookbook written by Melvin Rodrigue and published by Clarkson Potter. This book was released on 2005 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents a history of the famous New Orleans restaurant and the family which has owned and operated it for one hundred years, along with recipes for some of its signature dishes.

Download or read book Sorella written by Emma Hearst and published by Weldon Owen. This book was released on 2013-10-29 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 100 recipes for bold, gutsy, comforting dishes inspired by the flavors of Northern Italy, from the acclaimed Manhattan restaurant Sorella, co-owned and operated by rising star chef Emma Hearst, with her best friend (and honorary “sister”) Sarah Krathen running the front of the house. After meeting in culinary school, Emma Hearst and Sarah Krathen opened Sorella—Italian for “sister,” in a nod to the deep connection these friends feel for each other—on Manhattan’s Lower East Side. Lauded for its distinctive blend of gutsy northern Italian fare, family-style spirit, and old-world glamour, their charming neighborhood spot has garnered legions of admirers who come for the ethereal homemade pastas, inspired cocktails, and easy conviviality. In this, their debut cookbook, Emma and Sarah share behind-the-scenes stories, their passion for food and hospitality, and the secrets to making many of their most popular menu offerings at home. The more than one hundred recipes encompass bold-flavored dishes and signature favorites, including their show-stopping Broccoli Fritto and decadent egg-topped Pâté de Fegato, along with clever cocktails and savvy wine pairings. Bolstered by stunning full-color photographs, visual vignettes, and unforgettable anecdotes that relate everything from the wisdom of Italian grandmothers and the mishaps of opening night to a starring role on Iron Chef, Sarah and Emma convey both their sparkling personalities and their dedication to balancing innovation and tradition. They also offer a truly unique glimpse into what it’s like for two young women to open and run a lively, welcoming, and wildly successful restaurant in New York City. Selected Recipes Include: • Arugula & prosciutto salad with pickled cherries • Marinated mussels & straciatella cheese • Tajarin with lamb ragu, black pepper ricotta, pistachios & mint • Cavatelli with porcini & pancetta ragu • Sorella gnocchi • Pan-seared mackerel with onion-pine nut puree & pickled vegetables • Marinated pork chop with wax beans, blistered cherry tomatoes & apple vinegar • Brussels sprouts with apples & bacon • Peach crostata with buttermilk gelato • Bombolini

Download or read book Good and Cheap written by Leanne Brown and published by Workman Publishing. This book was released on 2015-07-14 with total page 209 pages. Available in PDF, EPUB and Kindle. Book excerpt: By showing that kitchen skill, and not budget, is the key to great food, Good and Cheap will help you eat well—really well—on the strictest of budgets. Created for people who have to watch every dollar—but particularly those living on the U.S. food stamp allotment of $4.00 a day—Good and Cheap is a cookbook filled with delicious, healthful recipes backed by ideas that will make everyone who uses it a better cook. From Spicy Pulled Pork to Barley Risotto with Peas, and from Chorizo and White Bean Ragù to Vegetable Jambalaya, the more than 100 recipes maximize every ingredient and teach economical cooking methods. There are recipes for breakfasts, soups and salads, lunches, snacks, big batch meals—and even desserts, like crispy, gooey Caramelized Bananas. Plus there are tips on shopping smartly and the minimal equipment needed to cook successfully. And when you buy one, we give one! With every copy of Good and Cheap purchased, the publisher will donate a free copy to a person or family in need. Donated books will be distributed through food charities, nonprofits, and other organizations. You can feel proud that your purchase of this book supports the people who need it most, giving them the tools to make healthy and delicious food. An IACP Cookbook Awards Winner.

Download or read book The Training of Managers and Workers for Hotels Restaurants and Similar Establishments written by International Labour Office and published by . This book was released on 1974 with total page 82 pages. Available in PDF, EPUB and Kindle. Book excerpt: Conference paper on the vocational training and management development of Hotel workers, prepared for an ILO Meeting on the Hotel industry - includes a comparison of training structures in 12 countries, and covers training systems, teaching methods, etc. Conference held in Geneva 1974 November 26 to December 6.

Download or read book Cooking with Shakespeare written by Mark Morton and published by Greenwood. This book was released on 2008-03-30 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents an overview of British dining customs, eating habits, and table manners in Shakespeare's time, along with original recipes and a revised version of each recipe for modern cooking.

Download or read book Prune written by Gabrielle Hamilton and published by Random House. This book was released on 2014-11-04 with total page 622 pages. Available in PDF, EPUB and Kindle. Book excerpt: NEW YORK TIMES BESTSELLER From Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY NAMED ONE OF THE BEST BOOKS OF THE SEASON BY Time • O: The Oprah Magazine • Bon Appétit • Eater A self-trained cook turned James Beard Award–winning chef, Gabrielle Hamilton opened Prune on New York’s Lower East Side fifteen years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways. The result is delicious food that satisfies on many levels. Highly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant’s kitchen binders. It is written to Gabrielle’s cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks—a head’s up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish. Complete with more than with more than 250 recipes and 250 color photographs, home cooks will find Prune’s most requested recipes—Grilled Head-on Shrimp with Anchovy Butter, Bread Heels and Pan Drippings Salad, Tongue and Octopus with Salsa Verde and Mimosa’d Egg, Roasted Capon on Garlic Crouton, Prune’s famous Bloody Mary (and all 10 variations). Plus, among other items, a chapter entitled “Garbage”—smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune. Featured here are the recipes, approach, philosophy, evolution, and nuances that make them distinctively Prune’s. Unconventional and honest, in both tone and content, this book is a welcome expression of the cookbook as we know it. Praise for Prune “Fresh, fascinating . . . entirely pleasurable . . . Since 1999, when the chef Gabrielle Hamilton put Triscuits and canned sardines on the first menu of her East Village bistro, Prune, she has nonchalantly broken countless rules of the food world. The rule that a successful restaurant must breed an empire. The rule that chefs who happen to be women should unconditionally support one another. The rule that great chefs don’t make great writers (with her memoir, Blood, Bones & Butter). And now, the rule that restaurant food has to be simplified and prettied up for home cooks in order to produce a useful, irresistible cookbook. . . . [Prune] is the closest thing to the bulging loose-leaf binder, stuck in a corner of almost every restaurant kitchen, ever to be printed and bound between cloth covers. (These happen to be a beautiful deep, dark magenta.)”—The New York Times “One of the most brilliantly minimalist cookbooks in recent memory . . . at once conveys the thrill of restaurant cooking and the wisdom of the author, while making for a charged reading experience.”—Publishers Weekly (starred review)

Download or read book The Sustainable Chef written by Stefan Gössling and published by Routledge. This book was released on 2021-12-09 with total page 406 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides the first systematic and accessible text for students of hospitality and the culinary arts that directly addresses how more sustainable restaurants and commercial food services can be achieved. Food systems receive growing attention because they link various sustainability dimensions. Restaurants are at the heart of these developments, and their decisions to purchase regional foods, or to prepare menus that are healthier and less environmentally problematic, have great influence on food production processes. This book is systematically designed around understanding the inputs and outputs of the commercial kitchen as well as what happens in the restaurant from the perspective of operators, staff and the consumer. The book considers different management approaches and further looks at the role of restaurants, chefs and staff in the wider community and the positive contributions that commercial kitchens can make to promoting sustainable food ways. Case studies from all over the world illustrate the tools and techniques helping to meet environmental and economic bottom lines. This will be essential reading for all students of hospitality and the culinary arts.

Download or read book Profile written by and published by . This book was released on 1976 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Vintage 1954 written by Antoine Laurain and published by Gallic Books. This book was released on 2019-06-20 with total page 143 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the author of The Red Notebook, described as 'Parisian perfection' by HRH The Duchess of Cornwall, Vintage 1954 is a nostalgic tale of time travel. 'A glorious time-slip caper... Just wonderful’ Daily Mail When Hubert Larnaudie invites some fellow residents of his Parisian apartment building to drink an exceptional bottle of 1954 Beaujolais, he has no idea of its special properties. The following morning, Hubert finds himself waking up in 1950s Paris, as do antique restorer Magalie, mixologist Julien, and Airbnb tenant Bob from Milwaukee, who's on his first trip to Europe. After their initial shock, the city of Edith Piaf and An American in Paris begins to work its charm on them. The four delight in getting to know the French capital during this iconic period, whilst also playing with the possibilities that time travel allows. But, ultimately, they need to work out how to get back to 2017, and time is of the essence...

Download or read book The Restaurant A Geographical Approach written by Olivier Etcheverria and published by John Wiley & Sons. This book was released on 2020-04-09 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book analyzes the way in which restaurants are geographical objects that reveal locational logics and strategies, and how restaurants weave close relationships with the space in which they are located. Originating from cities, restaurants feed off the urban environment as much as they feed it ? participating in the qualification, differentiation and hierarchy of cities. Indeed, restaurants in both the city and the countryside maintain a dialogical relationship with tourism. They can be vital players in the establishment of emerging types of gourmet tourism, sometimes even constituting as gourmet tourist destinations in their own right. They participate in the establishment of necessary conditions for local development. Some restaurants are even praised as historic sites, recognized as part of the local heritage, which reinforces their localization and their identity as a gourmet tourist destination.

Download or read book Borago written by Rodolfo Guzman and published by Phaidon Press. This book was released on 2017-11-06 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Internationally acclaimed star chef Rodolfo Guzmán of Boragó introduces the exciting world of high-end Chilean gastronomy. "It isn't every day that a restaurant knocks your socks off, but Boragó managed it with ease." —Financial Times Chef Rodolfo Guzmán serves a dynamic, wildly imaginative tasting menu at his acclaimed Santiago restaurant Boragó, using only native Chilean ingredients – often reinventing his courses mid-service. The book combines his fascinating narratives about Chilean geography and ingredients, his never-before-published notebook sketches of dishes and creative processes, and gorgeous landscape and food photographs that introduce readers to the distinctive pleasures of Chilean culture and cuisine. This is rounded off by Guzmán's selection of 100 savoury and sweet recipes exclusively chosen from the menu at Boragó.

Download or read book Leadership Lessons From a Chef written by Charles Carroll and published by John Wiley & Sons. This book was released on 2007-07-09 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Chef Charles Carroll has answered our prayers and delivered a book, a bible, a life's journal shared by a real chef in today's modern kitchen." —Chef John Folse, CEC, AAC "From time to time, I buy motivational books for my managing partners and chefs, and this book is my all-time favorite gift. What Chef Carroll has to say is the real thing." —Johnny Carrabba, founder, Carrabba's Restaurant Leadership Lessons from a Chef is about creating excellence in the professional kitchen. Here the difference between good and great comes down to the details, and attention to these details comes from the right attitude reaching across all staff. A good culinary manager, according to author and award-winning Certified Executive Chef Charles Carroll, skillfully cultivates this attitude for success, and so leads the way toward kitchen excellence. Using stories and examples drawn from his many years' experience, Chef Carroll gives you a leader's tour through the working kitchen. Offering proven wisdom in plainspoken terms instead of abstract management theories, the practical tools and ideas found in this groundbreaking book can be used immediately to motivate and develop an effective team environment among kitchen staffs.

Download or read book Profile written by and published by . This book was released on 1976 with total page 180 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Food and Beverage Management written by Bernard Davis and published by Routledge. This book was released on 2013-01-11 with total page 412 pages. Available in PDF, EPUB and Kindle. Book excerpt: This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its five main sectors – fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are case studies covering the latest industry developments, and coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test your knowledge as you progress. Written by authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.