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Author : Helen Morris
Publisher : University of Chicago Committee on
ISBN 13 : 9780226540009
Total Pages : 222 pages
Book Rating : 4.5/5 (4 download)
Download or read book Portrait of a Chef written by Helen Morris and published by University of Chicago Committee on. This book was released on 1975-06-01 with total page 222 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Alan Bergo
Publisher : Chelsea Green Publishing
ISBN 13 : 1603589481
Total Pages : 290 pages
Book Rating : 4.6/5 (35 download)
Download or read book The Forager Chef's Book of Flora written by Alan Bergo and published by Chelsea Green Publishing. This book was released on 2021-06-24 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: “In this remarkable new cookbook, Bergo provides stories, photographs and inventive recipes.”—Star Tribune As Seen on NBC's The Today Show! "With a passion for bringing a taste of the wild to the table, [Bergo’s] inspiration for experimentation shows in his inventive dishes created around ingredients found in his own backyard."—Tastemade From root to flower—and featuring 180 recipes and over 230 of the author’s own beautiful photographs—explore the edible plants we find all around us with the Forager Chef Alan Bergo as he breaks new culinary ground! In The Forager Chef’s Book of Flora you’ll find the exotic to the familiar—from Ramp Leaf Dumplings to Spruce Tip Panna Cotta to Crisp Fiddlehead Pickles—with Chef Bergo’s unique blend of easy-to-follow instruction and out-of-this-world inspiration. Over the past fifteen years, Minnesota chef Alan Bergo has become one of America’s most exciting and resourceful culinary voices, with millions seeking his guidance through his wildly popular website and video tutorials. Bergo’s inventive culinary style is defined by his encyclopedic curiosity, and his abiding, root-to-flower passion for both wild and cultivated plants. Instead of waiting for fall squash to ripen, Bergo eagerly harvests their early shoots, flowers, and young greens—taking a holistic approach to cooking with all parts of the plant, and discovering extraordinary new flavors and textures along the way. The Forager Chef’s Book of Flora demonstrates how understanding the different properties and growing phases of roots, stems, leaves, and seeds can inform your preparation of something like the head of an immature sunflower—as well as the lesser-used parts of common vegetables, like broccoli or eggplant. As a society, we’ve forgotten this type of old-school knowledge, including many brilliant culinary techniques that were borne of thrift and necessity. For our own sake, and that of our planet, it’s time we remembered. And in the process, we can unlock new flavors from the abundant landscape around us. “[An] excellent debut. . . . Advocating that plants are edible in their entirety is one thing, but this [book] delivers the delectable means to prove it."—Publishers Weekly "Alan Bergo was foraging in the Midwest way before it was trendy."—Outside Magazine
Author : Helen Soutar Morris
Publisher : Cambridge University Press
ISBN 13 : 1108061699
Total Pages : 255 pages
Book Rating : 4.1/5 (8 download)
Download or read book Portrait of a Chef written by Helen Soutar Morris and published by Cambridge University Press. This book was released on 2013-06-13 with total page 255 pages. Available in PDF, EPUB and Kindle. Book excerpt: A 1938 biography of the flamboyant Alexis Soyer (1810-58), arguably the greatest chef of the nineteenth century.
Author : Joanie Simon
Publisher : Page Street Publishing
ISBN 13 : 1645672565
Total Pages : 304 pages
Book Rating : 4.6/5 (456 download)
Download or read book Picture Perfect Food written by Joanie Simon and published by Page Street Publishing. This book was released on 2021-04-20 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: Shoot Stunning, Professional Food Photography that Looks Good Enough to Eat! Snapping unbelievably gorgeous food photos has never been simpler than with Picture Perfect Food, your all-in-one guide to delicious-looking images from prolific photographer and educator, Joanie Simon. Whether you’re an up-and-coming food blogger, looking to break into commercial photography or capturing food just for fun (and your Instagram account), this approachable collection of tutorials will have you taking tantalizing and tasty shots with every snap of the shutter. No matter if you’re using your phone, your fanciest DSLR or any camera in between, you’ll gain complete confidence as you expand your technical knowledge and grow your artistic eye, creating awe-inspiring images that dazzle the senses. With her cheerful teaching style, Joanie walks you through each element of a masterful food photo in chapters devoted to Camera Settings, Light and Shadow, Story, Props Styling, Composition, Food Styling and Finding Inspiration. Learn how to find the best light in your house for standout shots and to delve into the shadows to create a moody and mesmerizing atmosphere; discover how to compose the elements in your scenes through color theory and visual weight for unforgettable images that capture and hold the eye; and uncover the secrets of styling sensational salads and stunning soups and keeping your cool when shooting frozen foods, among other essential tricks of the trade. With camera in hand and Joanie’s expert guidance at your fingertips, tackle every photography challenge with confidence and take your food photos from meh to mouthwatering in no time.
Author : Melanie Dunea
Publisher : A&C Black
ISBN 13 : 9780747594116
Total Pages : 232 pages
Book Rating : 4.5/5 (941 download)
Download or read book My Last Supper written by Melanie Dunea and published by A&C Black. This book was released on 2007-01-01 with total page 232 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Aristocrats meets Vanity Fair in this stunning celebration of the world's most famous chefs.
Author : Nti Ramaboa
Publisher : Quivertree Publications
ISBN 13 : 1928429270
Total Pages : 167 pages
Book Rating : 4.9/5 (284 download)
Download or read book Chef Nti written by Nti Ramaboa and published by Quivertree Publications. This book was released on 2019-08-01 with total page 167 pages. Available in PDF, EPUB and Kindle. Book excerpt: Drawing inspiration from, Soweto, Mama D and her gran's cooking, Chef Nti realised that in order to talk to a new generation she had to reinvent these flavours in a fresh, innovative way. Chef Nti - My Modern African Kitchen embraces this concept, celebrating food that is proudly South African.
Author : Lindsay Christians
Publisher :
ISBN 13 : 9780299333409
Total Pages : 264 pages
Book Rating : 4.3/5 (334 download)
Download or read book Madison Chefs written by Lindsay Christians and published by . This book was released on 2021 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: Why do Salvatore's tomato pies have the sauce on the top? Where did chef Tami Lax learn to identify mushrooms in the woods? How did Morris develop its signature ramen? Lindsay Christians's in-depth look at nine creative, intense, and dedicated chefs captures the reason why Madison's dining culture remains a gem in America's Upper Midwest.
Author : Samin Nosrat
Publisher : Simon and Schuster
ISBN 13 : 1476753830
Total Pages : 480 pages
Book Rating : 4.4/5 (767 download)
Download or read book Salt, Fat, Acid, Heat written by Samin Nosrat and published by Simon and Schuster. This book was released on 2017-04-25 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt: Now a Netflix series New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more. A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements--Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food--and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin's own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes--and dozens of variations--to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you'll ever need. With a foreword by Michael Pollan.
Author : Annie Leibovitz
Publisher : Random House
ISBN 13 : 9780679783008
Total Pages : pages
Book Rating : 4.7/5 (83 download)
Download or read book Women written by Annie Leibovitz and published by Random House. This book was released on 1999-10-01 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: The photographs by Annie Leibovitz in Women, taken especially for the book, encompass a broad spectrum of subjects: a rap artist, an astronaut, two Supreme Court justices, farmers, coal miners, movie stars, showgirls, rodeo riders, socialites, reporters, dancers, a maid, a general, a surgeon, the First Lady of the United States, the secretary of state, a senator, rock stars, prostitutes, teachers, singers, athletes, poets, writers, painters, musicians, theater directors, political activists, performance artists, and businesswomen. "Each of these pictures must stand on its own," Susan Sontag writes in the essay that accompanies the portraits. "But the ensemble says, So this what women are now -- as different, as varied, as heroic, as forlorn, as conventional, as unconventional as this."
Author : Helen Morris
Publisher :
ISBN 13 :
Total Pages : 221 pages
Book Rating : 4.:/5 (16 download)
Download or read book Portrait of a Chef written by Helen Morris and published by . This book was released on 1938 with total page 221 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : David Rose
Publisher : Andrews McMeel Publishing
ISBN 13 : 152487633X
Total Pages : 361 pages
Book Rating : 4.5/5 (248 download)
Download or read book EGGin' written by David Rose and published by Andrews McMeel Publishing. This book was released on 2021-12-21 with total page 361 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chef David Rose applies his signature cooking style to grilling, smoking, roasting, and baking on the Big Green Egg. From apps, to veggies, entrees, sweet treats, and even smoked cocktails, the entire meal will be prepared on the EGG. Renowned Chef and TV personality David Rose uses his cooking expertise to elevate meals made with the EGG as never seen before. Enjoy delicious recipes that reflect David's Jamaican heritage and classic French culinary training, as well as his Southern inspiration in dishes such as: Chili Grilled Lamb Chops with Mango Chutney Afro-Asian Oxtails Smoked Chicken Chili with Bacon Cheddar Cornbread Bourbon-Ginger Pecan Pie and many more!
Author : Dan Charnas
Publisher : Rodale
ISBN 13 : 1623365929
Total Pages : 306 pages
Book Rating : 4.6/5 (233 download)
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.
Author : Nancy Silverton
Publisher : Knopf
ISBN 13 : 0525654666
Total Pages : 384 pages
Book Rating : 4.5/5 (256 download)
Download or read book Chi Spacca written by Nancy Silverton and published by Knopf. This book was released on 2020-10-13 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the James Beard Award-winning star of Netflix's Chef's Table: A whole new approach to American cooking, one that blends the cutting edge culinary ethos of Los Angeles, the timeless flavors of Italy, and the pleasures of grilling with fire. Featuring 100+ recipes from Chi Spacca, her acclaimed Los Angeles restaurant. In her tenth cookbook, Nancy Silverton ("Queen of L.A.'s restaurant scene" --Los Angeles Times), shares the secrets of cooking like an Italian butcher with recipes for meats, fish, and vegetables that capture the spirit of Italy. Drawing on her years living and cooking in Umbria, Italy, and from the menu of her revered steakhouse, Chi Spacca (hailed as a "meat speakeasy" by Food & Wine), Silverton, and Chi Spacca's executive chef Ryan DeNicola, present their take on such mouth-watering dishes as Beef Cheek and Bone Marrow Pie; Coffee-Rubbed Tri-Tip; Fried Whole Branzino with Pickled Peppers and Charred Scallions; and Moroccan Braised Lamb Shanks. And vegetable dishes are given just as much attention, from fire-kissed Whole Roasted Cauliflower with Green Garlic Crème Fraîche; Charred Sugar Snap Peas with Yogurt, Guanciale, and Lemon Zest; Little Gems with Herb Breadcrumbs, Bacon Vinaigrette, and Grated Egg; Roasted Beets with Chicories, Yogurt, and Lemon Zest. Also included are Silverton's own spins on steakhouse classics such as Caesar salad, creamed corn, and mashed potatoes, as well as desserts, including, of course, her beloved butterscotch budino.
Author : JJ Johnson
Publisher : Macmillan + ORM
ISBN 13 : 1250139376
Total Pages : 375 pages
Book Rating : 4.2/5 (51 download)
Download or read book Between Harlem and Heaven written by JJ Johnson and published by Macmillan + ORM. This book was released on 2018-02-06 with total page 375 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner of the James Beard Award for Best American Cookbook “Between Harlem and Heaven presents a captivatingly original cuisine. Afro-Asian-American cooking is packed with unique and delicious layers of flavor. These stories and recipes lay praise to the immense influence the African Diaspora has had on global cuisine.”— Sean Brock In two of the most renowned and historic venues in Harlem, Alexander Smalls and JJ Johnson created a unique take on the Afro-Asian-American flavor profile. Their foundation was a collective three decades of traveling the African diaspora, meeting and eating with chefs of color, and researching the wide reach of a truly global cuisine; their inspiration was how African, Asian, and African-American influences criss-crossed cuisines all around the world. They present here for the first time over 100 recipes that go beyond just one place, taking you, as noted by The New Yorker, “somewhere between Harlem and heaven.” This book branches far beyond "soul food" to explore the melding of Asian, African, and American flavors. The Afro Asian flavor profile is a window into the intersection of the Asian diaspora and the African diaspora. An homage to this cultural culinary path and the grievances and triumphs along the way, Between Harlem and Heaven isn’t fusion, but a glimpse into a cuisine that made its way into the thick of Harlem's cultural renaissance. JJ Johnson and Alexander Smalls bring these flavors and rich cultural history into your home kitchen with recipes for... - Grilled Watermelon Salad with Lime Mango Dressing and Cornbread Croutons, - Feijoada with Black Beans and Spicy Lamb Sausage, - Creamy Macaroni and Cheese Casserole with Rosemary and Caramelized Shallots, - Festive punches and flavorful easy sides, sauces, and marinades to incorporate into your everyday cooking life. Complete with essays on the history of Minton’s Jazz Club, the melting pot that is Harlem, and the Afro-Asian flavor profile by bestselling coauthor Veronica Chambers, who just published the wildly successful Yes, Chef by Marcus Samuelsson, this cookbook brings the rich history of the Harlem food scene back to the home cook. “This is more than just a cookbook. Alexander and JJ take us on a culinary journey through space and time that started more than 400 years ago, on the shores of West Africa. Through inspiring recipes that have survived the Middle Passage to seamlessly embrace Asian influences, this book is a testimony to the fact that food transcends borders." — Chef Pierre Thiam
Author : Helen Soutar Morris
Publisher :
ISBN 13 : 9780192850942
Total Pages : 221 pages
Book Rating : 4.8/5 (59 download)
Download or read book Portrait of a Chef written by Helen Soutar Morris and published by . This book was released on 1938 with total page 221 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Jennifer Segal
Publisher : Chronicle Books
ISBN 13 : 1452175578
Total Pages : 26 pages
Book Rating : 4.4/5 (521 download)
Download or read book Once Upon a Chef, the Cookbook (Sneak Peek) written by Jennifer Segal and published by Chronicle Books. This book was released on 2018-02-27 with total page 26 pages. Available in PDF, EPUB and Kindle. Book excerpt: Get an advance sneak peek at Once Upon a Chef, the Cookbook by Jenn Segal! Once upon a time Jenn Segal went to culinary school and worked in fancy restaurants. One marriage and two kids later she created Once Upon a Chef, the popular blog that applies her tried-and-true chef skills with delicious, fresh, and approachable ingredients for family-friendly meals. Today, Jenn cooks dinner for her family every night. In this special sneak preview, she shares 5 recipes from her new book, with 95 additional recipes in the full cookbook. With the authority of a professional chef and the practicality of a busy working mom, Jenn teaches you to improve your cooking one recipe at a time, with helpful tips on topics such as how to season correctly with salt, how to balance flavors, and how to make the most of leftovers.
Author : Kwame Onwuachi
Publisher : Vintage
ISBN 13 : 0525433910
Total Pages : 290 pages
Book Rating : 4.5/5 (254 download)
Download or read book Notes from a Young Black Chef written by Kwame Onwuachi and published by Vintage. This book was released on 2020-03-31 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: “Kwame Onwuachi’s story shines a light on food and culture not just in American restaurants or African American communities but around the world.” —Questlove By the time he was twenty-seven years old, Kwame Onwuachi had opened—and closed—one of the most talked about restaurants in America. He had sold drugs in New York and been shipped off to rural Nigeria to “learn respect.” He had launched his own catering company with twenty thousand dollars made from selling candy on the subway and starred on Top Chef. Through it all, Onwuachi’s love of food and cooking remained a constant, even when, as a young chef, he was forced to grapple with just how unwelcoming the food world can be for people of color. In this inspirational memoir about the intersection of race, fame, and food, he shares the remarkable story of his culinary coming-of-age; a powerful, heartfelt, and shockingly honest account of chasing your dreams—even when they don’t turn out as you expected.
