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I Cant Keep Calm Because I Am An Chef
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Book Synopsis The Cook, the Diner, and the Mind by : Marc F Luxen
Download or read book The Cook, the Diner, and the Mind written by Marc F Luxen and published by . This book was released on 2020-09-27 with total page 140 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is a psychology book for cooks about food. Not a cook book, but a psychology book. You will see how your brain deals with information from your senses, so you can understand that people actually find a soup called "muoma" creamier than a soup with the name "sitsee", how making up walks and rhymes makes it easy to remember things and why wine in an expensive looking bottle tastes, really tastes, better. You will see why some people like baking and some people are not, why people who enter their homes through the kitchen have a higher chance of being overweight. And much more. I have tried to explain things using examples of food and cooking whenever possible, and avoided explaining anything I could not explain in an amusing or interesting way . I will take you hundreds of thousands of years back, and show you that we are the cooking ape, creatures of the fire. Without cooking we would not exist. You will read how your brain constructs what we see, hear, smell, feel and taste, and how much we actually add to what we think we just perceive, and how this is very much the case when we eat. You will learn how to use your memory efficiently in the kitchen using simple tricks. I will show you different personalities in the kitchen, and what to do with that. We will dig into technique-based cooking and recipe-based cooking and how that affects you and your cooking. Hell, we'll even look at language and food names, pricing strategies, and how we can use that knowledge to our advantage.
Book Synopsis Kitchen Confidential by : Anthony Bourdain
Download or read book Kitchen Confidential written by Anthony Bourdain and published by A&C Black. This book was released on 2013-05-01 with total page 386 pages. Available in PDF, EPUB and Kindle. Book excerpt: After twenty-five years of 'sex, drugs, bad behaviour and haute cuisine', chef and novelist Anthony Bourdain has decided to tell all. From his first oyster in the Gironde to his lowly position as a dishwasher in a honky-tonk fish restaurant in Provincetown; from the kitchen of the Rainbow Room atop the Rockefeller Center to drug dealers in the East Village, from Tokyo to Paris and back to New York again, Bourdain's tales of the kitchen are as passionate as they are unpredictable, as shocking as they are funny.
Book Synopsis Lights, Camera, Cook! by : Charise Mericle Harper
Download or read book Lights, Camera, Cook! written by Charise Mericle Harper and published by HarperCollins. This book was released on 2017-07-18 with total page 195 pages. Available in PDF, EPUB and Kindle. Book excerpt: A zesty series for fans of kids' cooking competitions! It's “lights, camera, cook!” for four tween contestants—energetic Tate, charming Rae, worldly Caroline, and hyper-competitive Oliver—who are all about to enter a televised cooking competition. What will the kids cook up? How will they all get along on- and off-camera? Which junior chef will have the grit—and maybe the grits—to make it through each challenge? And which junior chef will have to hang their apron up for good? Bonus: Includes real cooking techniques for the aspiring young chef!
Book Synopsis Southern Grit by : Kelsey Barnard Clark
Download or read book Southern Grit written by Kelsey Barnard Clark and published by Chronicle Books. This book was released on 2021-08-10 with total page 259 pages. Available in PDF, EPUB and Kindle. Book excerpt: A modern take on Southern cooking with 100+ accessible Southern recipes and hospitality tips, from Kelsey Barnard Clark, 2016 Top Chef winner and Fan Favorite From preeminent chef, multitasking mom, proud Southerner, and 2016 Top Chef winner Kelsey Barnard Clark comes this fresh take on Southern cooking and entertaining. In Southern Grit, Kelsey Barnard Clark presents more than 100 recipes that are made to be shared with family and friends. Indulge your loved ones in delicious modern Southern meals, including Bomb Nachos, Savannah Peach Sangria, Roasted Chicken and Drippin' Veggies, and six variations of Icebox Cookies. Featuring beautifully styled shots of finished dishes and the Southern home style, as well as Kelsey Barnard Clark's tips for stocking the pantry, entertaining with ease, and keeping your house guest-ready (with or without toddlers). Readers of Magnolia Table by Joanna Gaines and Whiskey in a Teacup by Reese Witherspoon, fans of Kelsey Barnard Clark and her stint on Top Chef, and any home cooks who love cooking and serving Southern food, have a young family, and like to host guests will appreciate these modern homemaking tips, the approachable instruction, and the contemporary repertoire of recipes that brim with flavors of the Deep South. SOUTHERN FOOD IS PERENNIALLY POPULAR: With 100 simple recipes that cover all occasions, plus entertaining tips throughout the book, Southern Grit has wide-ranging appeal for the broad audience of people who love Southern flavors. TOP CHEF WINNER & FAN FAVORITE: Kelsey Barnard Clark is a self-branded "spicy Joanna Gaines." Her personality and talent were showcased on Top Chef, leading her to win the title of Fan Favorite in addition to winning the season overall—only the second time in 16 seasons when that's happened. Perfect for: • Fans of TOP CHEF and Kelsey Barnard Clark • Southerners and fans of Southern cooking • Home cooks who like to host and entertain • Home cooks with young families
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)
Book Synopsis The Heat Is On by : Charise Mericle Harper
Download or read book The Heat Is On written by Charise Mericle Harper and published by HarperCollins. This book was released on 2018-02-13 with total page 185 pages. Available in PDF, EPUB and Kindle. Book excerpt: The competition heats up in episode two of this zesty series for fans of kids' cooking competitions! With this episode's theme of family and tradition, from a diner challenge to a quinceañera to the farmer's market, the junior chefs will have to sauté their way through the chewiest challenges yet. They're the best in the nation, but can they handle the twists and turnovers week two has in store, on- and off-camera? Which junior chefs can stand the heat? And which one will need to get out of the kitchen? We are one episode closer to discovering just who will earn the title of Next Best Junior Chef. Bonus: Includes real cooking techniques for the aspiring young chef!
Book Synopsis A Kind of Love Story by : Tom Sellers
Download or read book A Kind of Love Story written by Tom Sellers and published by Weidenfeld & Nicolson. This book was released on 2016-10-20 with total page 311 pages. Available in PDF, EPUB and Kindle. Book excerpt: Tom Sellers is a luminary of the British culinary scene. His Restaurant Story opened its doors in April 2013; its innovative literary-inspired menu, taking diners on 'a personal journey through food', has won him huge critical and public acclaim. Story was awarded its first Michelin star just five months after opening. This stunning book will be your chance to enter the visionary mind of one of the most original chefs of our time, and discover the truth behind the tales of his brilliant food.
Book Synopsis The Event That Changed Everything by : Paul Sorgule
Download or read book The Event That Changed Everything written by Paul Sorgule and published by iUniverse. This book was released on 2015-01-12 with total page 255 pages. Available in PDF, EPUB and Kindle. Book excerpt: It is fall of 2015, and Jake is a line cook-or at least he was, until he and his entire team were let go from their jobs following a suspected E.coli outbreak traced to their restaurant. Jake-who has always been a stickler for food safety-suspects that the outbreak is actually part of a larger problem that the news has been referring to as The Event, a series of changes encompassing dramatic shifts in weather and decline in the integrity of the nation's food supply. The deaths were in fact caused by a new deadly strain of bacteria, and its reach is expanding, affecting people all over the United States. As the Event sweeps the country, killing first thousand and then tens of thousands, Jake recalls his culinary career-particularly his life with fellow chef, Carla-and struggles desperately to determine how he can make a difference. A novel based on the reality of our food supply's truly fragile nature, The Event That Changed Everything explores environmental issues, farming, and restaurant life through the eyes of two chefs doing their best to meet the challenges of a changing world.
Book Synopsis Brenda Gantt It's Gonna Be Good, Y'all by : Brenda Gantt
Download or read book Brenda Gantt It's Gonna Be Good, Y'all written by Brenda Gantt and published by . This book was released on 2021-09 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Stare at the Sun by : S. Kirk Pierzchala
Download or read book Stare at the Sun written by S. Kirk Pierzchala and published by S. Kirk Pierzchala. This book was released on 2024-10-12 with total page 609 pages. Available in PDF, EPUB and Kindle. Book excerpt: As the beleaguered United States scrambles to mount a response to the rogue nation of Pacifica, cyber defender Owen MacIntyre has his hands full working with a network of mercenaries, funneling supplies to a growing insurgency trapped behind enemy lines. But as new alliances are formed, and despite small victories and gleams of hope, the clouds of war continue to darken. Soon, MacIntyre realizes that for victory to have a chance, he’ll have to risk losing everything he’s been fighting to protect, as the possibility of a showdown with Pacifica’s Chief Security Enforcer, the ruthless Hayden Singer, looms ever closer. “Stare at the Sun” is the high-stakes, thrilling conclusion to the “Pacifica War” political plot arc within the greater Beyond Cascadia universe.
Book Synopsis Cooking in the Moment by : Andrea Reusing
Download or read book Cooking in the Moment written by Andrea Reusing and published by Clarkson Potter. This book was released on 2011-04-05 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: "If there’s one thing Reusing understands, it’s the power of a remarkable ingredient." – O Magazine "[A] must-have title for both new and experienced cookes." --Publisher's Weekly (Starred Review) “Her enthusiasm is infectious, her approach, inviting.”—BookPage Top Pick and Cookbook of the Month “I love Andrea Reusing’s Lantern in Chapel Hill. And her recipes in Cooking in the Moment are so approachable and her stories so insightful that they blaze a path toward great home cooking.” —David Chang “I’ve had the pleasure of enjoying many fine meals at Lantern. Andrea Reusing’s food is always fresh, seasonal, and as local as possible. Her recipes are creative and downright delicious.” —John Grisham For Andrea Reusing—an award-winning chef, a leader in the sustainable agriculture movement, and a working mother—“cooking in the moment” simply means focusing on one meal at a time. Tender spring broccoli given a smoky char on the grill, a summer berry pudding with cold cream, or a cider-braised pork shoulder served with pan-fried apples on a frosty night—cooking and eating this way allows food in season to become the foundation of a full life. Cooking in the Moment is a rich, absorbing journey through a year in Reusing’s home kitchen as she cooks for family and friends using ingredients grown nearby. When seasonality is reimagined as a grocery list rather than a limitation, everyday meals become cause for celebration—a whole week of fresh sweet corn; a blue moon autumn asparagus harvest; a rich, spicy soup made with the last few sweet potatoes of winter. Reusing seamlessly blends down-to-earth kitchen advice with delicious, doable recipes, including childhood favorites (chicken and dumplings), simple one-pot dinners (shrimp, pea, and rice stew), as well as feasts to satisfy a crowd (roast fresh ham with cracklings). And while the action takes place in North Carolina, the kinds of producers and places that animate these pages—farmers, ranchers, cheesemakers, butchers, bakers, orchards, backyard henhouses, and fishing holes—can be found all over, producing the flavors that we crave. With gorgeous photography throughout and more than 130 recipes, Cooking in the Moment will inspire cooks everywhere to embrace the flavors and bounty of each season.
Download or read book Chef's Kiss written by TJ Alexander and published by Simon and Schuster. This book was released on 2023-06-30 with total page 299 pages. Available in PDF, EPUB and Kindle. Book excerpt: Out now - SECOND CHANCES IN NEW PORT STEPHEN, the charming new TJ Alexander rom-com! A high-strung pastry chef’s professional goals are interrupted by an unexpected career transition and the introduction of her wildly attractive nonbinary kitchen manager in this deliciously fresh and witty queer rom-com. Simone Larkspur is a perfectionist pastry expert with a dream job at The Discerning Chef, a venerable cookbook publisher in New York City. All she wants to do is create the perfect loaf of sourdough and develop recipes, but when The Discerning Chef decides to bring their brand into the 21st century by pivoting to video, Simone is thrust into the spotlight and finds herself failing at something for the first time in her life. To make matters worse, Simone has to deal with Ray Lyton, the new test kitchen manager, whose obnoxious cheer and outgoing personality are like oil to Simone’s water. When Ray accidentally becomes a viral YouTube sensation with a series of homebrewing videos, their eccentric editor in chief forces Simone to work alongside the chipper upstart or else risk her beloved job. But the more they work together, the more Simone realizes her heart may be softening like butter for Ray. Things get even more complicated when Ray comes out at work as nonbinary to mixed reactions—and Simone must choose between the career she fought so hard for and the person who just might take the cake (and her heart).
Download or read book Cincinnati Magazine written by and published by . This book was released on 2003-06 with total page 260 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cincinnati Magazine taps into the DNA of the city, exploring shopping, dining, living, and culture and giving readers a ringside seat on the issues shaping the region.
Book Synopsis The Phoenicia Diner Cookbook by : Mike Cioffi
Download or read book The Phoenicia Diner Cookbook written by Mike Cioffi and published by Clarkson Potter. This book was released on 2020-03-03 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: IACP AWARD FINALIST • 85 comfort food recipes, including classic Americana dishes and reimagined favorites, from the celebrated Phoenicia Diner in New York's idyllic Catskill mountains Whether you're a local or just passing through, the revamped Phoenicia Diner is an irresistible must-stop in the region, beloved for its honest cooking that seamlessly combines the best of the classics (Classic Buttermilk Pancakes, Chicken with Chive-Buttermilk Dumplings) with the multifaceted way we love to eat today (Chile-Braised Lamb Tostadas, Cider-Braised Duck and Grits). In the Phoenicia Diner Cookbook, you'll find a roster of approachable, soulful dishes that are deeply delicious and full of life-satisfying abundance. “All Day Breakfast” recipes like a Twice-Baked Potato Skillet and gold standards with a twist, such as Roasted Chicken with Tarragon-Honey Glazed Carrots, are complemented by rich essays on the region's fascinating history and the revival that defines it today, creating an evocative love letter to both the area and disappearing diners everywhere.
Download or read book Player written by Lexy Timms and published by . This book was released on with total page 234 pages. Available in PDF, EPUB and Kindle. Book excerpt: Moonrise Key. Playground of the rich and famous. As a security expert, Jack Landry has risked his life and faced dangerous missions around the world. His current assignment has him infiltrating an inner circle of billionaires and power players on a tropical island in the Florida Keys—The Gentleman's Club. However, he never counted on getting involved with Cassandra, the daughter of the shipping magnate he's tailing. Now, against his better judgment, he's falling under her spell and telling her about his secret mission. He knows he's breaking every rule he swore to uphold, but Cassandra's headstrong innocence tempts him beyond reason. When his mission gets even more dangerous, Jack has to make a choice between his duty and a desire he doesn't know how to resist. After Cassandra Monahan agrees to a fake relationship with Jack, she tells herself she's only doing it for a chance to finally get away from her controlling father. Deep down, though, she knows that suppressing her attraction to the sexy, dangerous security expert is futile. When Jack shows up beaten and bloody at her penthouse, Cassandra demands the truth. When she discovers her billionaire father is responsible, she's furious and devastated. As more secrets come out, she realizes that everything about her life is a lie. Now she's caught between family honor and the man who has sworn to bring her father down. Eventually the father she loves and the only man she's ever cared for will have to face each other, and Cassandra has no idea who will make it out alive. The Gentleman's Club Series Book 1 – Gambler Book 2 – Player Book 3 – Wager Search Terms: complete collections, romance box sets, saga romance, women's saga, Vigilante Justice Thrillers, Lexy Timms, sagas, new adult, billionaire boys club, romantic comedy, humor, bad boy romance, steamy, steamy romance, romance, paranormal new adult romance, dark romance, cheating, billionaire romance, melody anne billionaire bachelors series, billionaire obsession, billionaire obsession, Alpha Bad Boy, bad boys, Biker gang romance, Vegas, women's humorous fiction, big beautiful women, saga, gambling
Book Synopsis Richard Hart Bread by : Richard Hart
Download or read book Richard Hart Bread written by Richard Hart and published by Clarkson Potter. This book was released on 2024-11-05 with total page 305 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive guide to the craft of baking bread, featuring more than 60 recipes filled with all the expertise and experience of the founder of Copenhagen’s Hart Bageri and former head baker at San Francisco’s Tartine. “Sourdough bakers have a serious contender for a new bread bible.”—Plate “Richard Hart restores the heart to bread baking.”—Yotam Ottolenghi Richard Hart Bread is the guide to the intuitive art of baking bread. By learning how to see, taste, touch, and adapt, readers can find their own way to making truly wonderful bread—from blistering sourdoughs to rich rye pan loaves and more. Rather than focusing obsessively on precise formulas, Richard teaches both aspiring and seasoned bakers all his key techniques without holding anything back. Through gorgeous photography, explanatory videos accessed on page through QR codes, and thorough descriptions of methods, you’ll have all the tools you need to make great breads. Rich in stories and Richard’s boundless enthusiasm, this book will make you fall ever deeper in love with bread.
Download or read book Making It written by Ellen T. Meiser and published by Rutgers University Press. This book was released on 2024-10-11 with total page 132 pages. Available in PDF, EPUB and Kindle. Book excerpt: The restaurant industry is one of the few places in America where workers from lower-class backgrounds can rise to positions of power and prestige. Yet with over four million cooks and food-preparation workers employed in America’s restaurants, not everyone makes it to the high-status position of chef. What factors determine who rises the ranks in this fiercely competitive pressure-cooker environment? Making It explores how the career path of restaurant workers depends on their accumulation of kitchen capital, a cultural asset based not only on their ability to cook but also on how well they can fit into the workplace culture and negotiate its hierarchical structures. After spending 120 hours working in a restaurant kitchen and interviewing fifty chefs and cooks from fine-dining establishments and greasy-spoon diners across the country, sociologist Ellen Meiser discovers many strategies for accumulating kitchen capital. For some, it involves education and the performance of expertise; others climb the ranks by controlling their own emotions or exerting control over coworkers. Making It offers a close and personal look at how knowledge, power, and interpersonal skills come together to determine who succeeds and who fails in the high-pressure world of the restaurant kitchen.
