Read Books Online and Download eBooks, EPub, PDF, Mobi, Kindle, Text Full Free.
The Chefs Apprentice
Download The Chefs Apprentice full books in PDF, epub, and Kindle. Read online The Chefs Apprentice ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
Book Synopsis The Book of Unholy Mischief by : Elle Newmark
Download or read book The Book of Unholy Mischief written by Elle Newmark and published by Random House. This book was released on 2009 with total page 417 pages. Available in PDF, EPUB and Kindle. Book excerpt: It is 1498, and the whole of Venice is abuzz. Hidden somewhere in the labyrinthine city is an ancient book, rumoured to contain thorny heresies and secrets of immeasurable power. Luciano, a penniless orphan, has been plucked from the street and taken on as apprentice to the chef at the doge's palace. While learning the alchemy of cooking, he quickly finds himself entangled in the search for the ancient tome, even suspecting the chef, his maestro, may be concealing valuable information. But lurking in the wings are some of the most powerful, dangerous men in Venice, and Luciano's secret will lead him through a perilous maze to the centre of an intrigue that will test his deepest desires and loyalties.
Book Synopsis The Pastry Chef's Apprentice by : Mitch Stamm
Download or read book The Pastry Chef's Apprentice written by Mitch Stamm and published by Quarry Books. This book was released on 2011-07-01 with total page 177 pages. Available in PDF, EPUB and Kindle. Book excerpt: For many people, pastries, cakes, chocolates, and sweets come ready to eat right from the grocery store. If they're lucky, a local bakery or chocolate shop satisfies the community's sweet tooth. Few people think they have the skill or the time to tackle something as seemingly complicated and time-consuming as homemade pastry. In The Pastry Chef's Apprentice, author Mitch Stamm simplifies a culinary school's core pastry curriculum and teaches the reader just how quickly you can go from sifting and stirring to spectacular. The masters featured in The Pastry Chef’s Apprentice teach classic pastry skills, such as caramel, pate a choux, tart crusts, and more, to the amateur food enthusiast. Through extensive, diverse profiles of experienced experts plus fully illustrated tutorials and delicious recipes, the reader gets insider access to real-life chefs, bakers, culinary instructors, and more. With these new skills—or just the chance to revisit their old standards—everyone from casual cooks to devoted epicures will learn dozens of new ways to take their kitchen skills to the next level. Featured chefs include: Laurent Branlard, USA: restaurateur and Executive Pastry Chef at the Swan and Dolphin Resorts at Disney World Frederic Deshayes, France: Chief Pastry & Bakery Instructor at At-Sunrice GlobalChef Academy Thaddeus Dubois, USA: former White House Executive Pastry Chef and Culinary Mentor Robert Ellinger, UK/USA: owner of Baked to Perfection, founder of the Guild of Baking and Pastry Arts, and international pastry competition judge Lauren V. Haas, USA: Assistant Pastry Chef at Albert Uster Imports and Instructor at Johnson & Wales University Thomas Haas, Germany/USA En-Ming Hsu, USA: Chef Instructor at the French Pastry School in Chicago William Leaman, USA: World Champion Baker and Owner of Bakery Nouveau in Seattle Iginio Massari, Italy: Author, Restaurateur, and Founder of the Academy of Italian Master Pastry Chefs Kanjiro Mochizuki, Japan: Executive Pastry Chef at the Imperial Hotel in Tokyo Ewald Notter, Switzerland/USA: Founder and Director of Education of Notter School of Pastry Arts Kim Park, South Korea: owner of the Green House Bakery and captain of South Korea’s national pastry team Jordi Puigvert, Spain: founder of Sweet‘n Go, consultant, and professor at the School of the Hotel de Girona in Spain Anil Rohira, India/Switzerland: Corporate Pastry Chef for Felchlin Switzerland and coach and judge for national and international competitions Sébastien Rouxel, France/USA: Executive Pastry Chef for the Thomas Keller Restaurant Group Kirsten Tibballs, Australia: Founder of Savour Chocolate and Patisserie School in Melbourne Franz Ziegler, Switzerland: Author and Consultant
Book Synopsis The Chef's Apprentice by : Elle Newmark
Download or read book The Chef's Apprentice written by Elle Newmark and published by Simon and Schuster. This book was released on with total page 402 pages. Available in PDF, EPUB and Kindle. Book excerpt: "It is 1498, dawn of the Renaissance, and Venice teems with rumors about an ancient book believed to hold the secrets of power - alchemy, love, and even immortality. Some will stop at nothing to find it; others will die to protect it. As intrigue grips Her Most Serene Republic, Luciano, a light-fingered, streetwise orphan, gets caught up in the madness. The doge's enigmatic chef takes him into the palace kitchen as an apprentice, where he is initiated into the chef's deliciously mysterious world - itself alive with dangerous secrets. After Luciano witnesses an inexplicable murder, he embarks on a perilous journey to uncover the truth. What he discovers will test his loyalty, show him the dark side of men's souls, and threaten his love for an audacious convent girl. But it will also swing open the shutters of his mind, and leave an indelible mark on his soul."--Page 4 of cover.
Download or read book The Apprentice written by Jacques Pépin and published by Houghton Mifflin Harcourt. This book was released on 2004 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt: With sparkling wit and occasional pathos, Pepin tells the captivating story of his rise from a terrified 13-year-old toiling in an Old World French kitchen to an American culinary superstar.
Book Synopsis The Sorcerer's Apprentices by : Lisa Abend
Download or read book The Sorcerer's Apprentices written by Lisa Abend and published by Simon and Schuster. This book was released on 2012-02-07 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Kitchen Confidential" meets "Heat" in the first behind-the-scenes portrait of the world's best restaurant and the aspiring chefs who toil to make it so exceptional. Elected best restaurant in the world by Restaurant magazine an unprecedented five times, El Bulli is the laboratory of Ferran Adria, the maverick creator of molecular gastronomy. Behind each of the thirty or more courses that make up a meal at El Bulli is a small army of young cooks who do the work of executing Adria's vision in exchange for nothing more than the chance to learn at his hands. Granted unprecedented access to this guild system, Lisa Abend follows the thirty-five stagiaries of the 2009 season as they struggle to master the grueling hours, cutting-edge techniques, and interpersonal tensions that come with working at the most revered restaurant on earth.
Book Synopsis The Chef's Apprentice by : Roy Ackerman
Download or read book The Chef's Apprentice written by Roy Ackerman and published by Gower Publishing Company, Limited. This book was released on 1988 with total page 144 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Apprentice written by Jacques Pépin and published by Houghton Mifflin Harcourt. This book was released on 2004-05-07 with total page 269 pages. Available in PDF, EPUB and Kindle. Book excerpt: A culinary legend tells his story, from boyhood in wartime France to stardom in America, and shares favorite recipes: “A delicious book…a joy.”—The New York Times Book Review In this memoir, the man Julia Child called “the best chef in America” tells of his rise from a frightened apprentice in an exacting Old World kitchen to an Emmy Award-winning superstar who taught millions of Americans how to cook and shaped the nation’s tastes in the bargain. We see Jacques as a homesick six-year-old in war-ravaged France, working on a farm in exchange for food, dodging bombs, and bearing witness as German soldiers capture his father, a fighter in the Resistance. Soon Jacques is caught up in the hurly-burly action of his mother's café, where he proves a natural. He endures a literal trial by fire and works his way up the ladder in the feudal system of France’s most famous restaurant, finally becoming Charles de Gaulle's personal chef, watching the world being refashioned from the other side of the kitchen door. When he comes to America, Jacques falls in with a small group of as-yet-unknown food lovers, including Craig Claiborne, James Beard, and Julia Child, whose adventures redefine American food. Through it all, he proves to be a master of the American art of reinvention: earning a graduate degree from Columbia, turning down a job as John F. Kennedy's chef to work at Howard Johnson’s, and, after a near-fatal car accident, switching careers once again to become a charismatic leader in the revolution that changed the way Americans approached food. Also included are approximately forty favorite recipes created in the course of his career, from his mother's utterly simple cheese soufflé to his wife's pork ribs and red beans. “Fascinating.”—The Washington Post “Beguiling.”—The New Yorker “As lively and personable as Pepin himself.”—The Boston Globe
Book Synopsis Saucier's Apprentice by : Raymond Sokolov
Download or read book Saucier's Apprentice written by Raymond Sokolov and published by Knopf. This book was released on 2010-09-22 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: Here is the first book all the great sauces of practical, workable system. Raymond Sokolov, the widely admired former Food Editor of The first to point out that the hitherto mysterious saucier's art, as practiced by the best restaurant chefs, is based on what amounts to an elegant "fast food" technique. And this is what he demonstrates in his unique, useful, and witty book: -- How to prepare, at your leisure, the three fundamental classic sauces (the "mother" sauces from which all others evolve: Brown, White, and Fish Veloute)... -- How to freeze them in one-meal-size containers, ready for use at a moment's notice... -- How to transform any of these basic put-away sauces, quickly and easily, into the exact ones that French chefs are famous for and serve in the finest restaurants... -- How to prepare the classic dish for which each sauce is traditionally used, with suggestions for enhancing simpler fare (the recipes run the gamut from Duckling a la Bigarade to Poached Eggs Petit-Duc -- that is, with Chateaubriand Sauce). Mr. Sokolov has conceived, then, a comprehensive collection of recipes -- authoritative, clear, and easy to follow -- as well as an inventive method of cooking for the average kitchen. Peppered with culinary lore and with reassuring accounts of the author's own experiences as a modern-day Saucier's Apprentice, here is a book that will appeal to every good amateur cook who wants to produce sumptuous fare at home for occasions great and small.
Download or read book The Chef's Secret written by Crystal King and published by Simon and Schuster. This book was released on 2019-02-12 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: A captivating novel of Renaissance Italy detailing the mysterious life of Bartolomeo Scappi, the legendary chef to several popes and author of one of the bestselling cookbooks of all time, and the nephew who sets out to discover his late uncle’s secrets—including the identity of the noblewoman Bartolomeo loved until he died. When Bartolomeo Scappi dies in 1577, he leaves his vast estate—properties, money, and his position—to his nephew and apprentice Giovanni. He also gives Giovanni the keys to two strongboxes and strict instructions to burn their contents. Despite Scappi’s dire warning that the information concealed in those boxes could put Giovanni’s life and others at risk, Giovanni is compelled to learn his uncle’s secrets. He undertakes the arduous task of decoding Scappi’s journals and uncovers a history of deception, betrayal, and murder—all to protect an illicit love affair. As Giovanni pieces together the details of Scappi’s past, he must contend with two rivals who have joined forces—his brother Cesare and Scappi’s former protégé, Domenico Romoli, who will do anything to get his hands on the late chef’s recipes. With luscious prose that captures the full scale of the sumptuous feasts for which Scappi was known, The Chef’s Secret serves up power, intrigue, and passion, bringing Renaissance Italy to life in a delectable fashion.
Book Synopsis The Butcher's Apprentice by : Aliza Green
Download or read book The Butcher's Apprentice written by Aliza Green and published by Quarry Books. This book was released on 2012-06-01 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt: The masters in The Butcher’s Apprentice teach you all the old-world, classic meat-cutting skills you need to prepare fresh cuts at home. Through extensive, diverse profiles and cutting lessons, butchers, food advocates, meat-loving chefs, and more share their expertise. Inside, you'll find hundreds of full-color, detailed step-by-step photographs of cutting beef, pork, poultry, game, goat, organs, and more, as well as tips and techniques on using the whole beast for true nose-to-tail eating. Whether you're a casual cook or a devoted gourmand, you'll learn even more ways to buy, prepare, serve, and savor all types of artisan meat cuts with this skillful guide.
Book Synopsis How I Became a Sushi Chef by : Kaz Matsune
Download or read book How I Became a Sushi Chef written by Kaz Matsune and published by . This book was released on 2019-02-17 with total page 347 pages. Available in PDF, EPUB and Kindle. Book excerpt: From his humble beginnings as an apprentice Sushi Chef at the Hollywood Rock 'n' Roll Sushi restaurant on the Sunset Strip in Hollywood, Kaz Matsune worked his way to becoming a successful educator and business owner of Breakthrough Sushi in San Francisco, the first and only sustainable Team-Building Sushi Class Company in the U.S.Told with wit and humor, Kaz's memoir, How I Became a Sushi Chef: From Apprentice to Teacher, recalls his raucously funny adventures along the way of sex, drugs, romance, celebrities, strippers, and Hollywood Rock 'n Roll Sushi training, as he set out, with no previous culinary experience, to achieve his life-long dream of becoming a sushi chef, while entertaining and educating his readers in the art of making sushi learned from the Sushi Masters who mentored him.
Book Synopsis Cheffes de Cuisine by : Rachel E. Black
Download or read book Cheffes de Cuisine written by Rachel E. Black and published by University of Illinois Press. This book was released on 2021-11-02 with total page 155 pages. Available in PDF, EPUB and Kindle. Book excerpt: Though women enter France’s culinary professions at higher rates than ever, men still receive the lion’s share of the major awards and Michelin stars. Rachel E. Black looks at the experiences of women in Lyon to examine issues of gender inequality in France’s culinary industry. Known for its female-led kitchens, Lyon provides a unique setting for understanding the gender divide, as Lyonnais women have played a major role in maintaining the city’s culinary heritage and its status as a center for innovation. Voices from history combine with present-day interviews and participant observation to reveal the strategies women use to navigate male-dominated workplaces or, in many cases, avoid men in kitchens altogether. Black also charts how constraints imposed by French culture minimize the impact of #MeToo and other reform-minded movements. Evocative and original, Cheffes de Cuisine celebrates the successes of women inside the professional French kitchen and reveals the obstacles women face in the culinary industry and other male-dominated professions.
Book Synopsis Tastes and Tales of a Chef by : Edward Leonard
Download or read book Tastes and Tales of a Chef written by Edward Leonard and published by Prentice Hall. This book was released on 2004-07 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: For Introduction to Cooking in Hospitality and Travel/Tourism departments. Authored by the President of the American Culinary Federation, winner of 30 gold medals in various cooking competitions, and Executive Chef at the famed Westchester Country Club in Rye, New York, this book presents 170 recipes drawn from his twenty-four years working in the cooking profession. Along with recipes are twenty-nine of Chef Ed's favorite stories depicting the adventures, mischief, fun, and most of all, passion, dedication, and "never give up" attitude he has sustained along the way from Apprentice to Master Chef.
Book Synopsis Becoming a Chef by : Andrew Dornenburg
Download or read book Becoming a Chef written by Andrew Dornenburg and published by Van Nostrand Reinhold Company. This book was released on 1995 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt: "What an extraordinary book! Pain, gain, joy, pathos, and the aroma of braised short ribs. It made me want to open (God forbid!) another restaurant. I never thought anyone could capture the magic and mission of being a chef, but theyve done it!" Barbara Tropp, Chef-Owner, China Moon Cafe "An unusually comprehensive book, immensely readable, at once passionate and coherent, probing and well-informed. For anyone interested in the historic coming of age of the professional American kitchen, this is a requisite buy." Michael and Ariane Batterberry, Founding Editors and Associate Publishers of Food Arts "Finally, a book that lets chefs speak for themselves! An insightful look at the complex life of a professional chef in the 90s. Fascinating portraits of the people who have defined American cuisinewho they are and how they got to be where they are today. Anyone who is interested in becoming a chef will find this book invaluablethis is what it takes to make it." Mark Miller, Chef-Owner, Coyote Cafe and Red Sage "After reading this book, I understand that becoming an outstanding leader is not very different from becoming a chef. Both roles require passion, discipline, authenticity, and an experimental attitude. On top of that, organizing a kitchen may be as difficult as organizing any business. Not only will present and future chefs and restaurateurs want to read this book, but anyone with a taste for excellent cooking and excellent leadership will find something of interest on every page." Warren Bennis, Distinguised Professor of Business Administration at the University of Southern California and Author, On Becoming a Leader and Leaders "Becoming a Chef is a marvelous book for the interested home cook as well as the aspiring chef. Like great wines with great food, there are great dishes and a great education here." Robert Mondavi, Founder, Robert Mondavi Winery
Book Synopsis The Sandalwood Tree by : Elle Newmark
Download or read book The Sandalwood Tree written by Elle Newmark and published by Simon and Schuster. This book was released on 2012-03-13 with total page 370 pages. Available in PDF, EPUB and Kindle. Book excerpt: In 1947, as Britain loses its grip on India, Evie Mitchell and her husband and son are forced to hole up in a small Indian village, where Evie discovers a cache of letters that leads her to the compelling story of two nineteenth-century Englishwomen.
Book Synopsis The Complete Idiot's Guide to Success as a Chef by : Leslie Bilderback CMB
Download or read book The Complete Idiot's Guide to Success as a Chef written by Leslie Bilderback CMB and published by Penguin. This book was released on 2007-02-06 with total page 395 pages. Available in PDF, EPUB and Kindle. Book excerpt: How to thrive in one of today’s top ten “dream professions.” Despite the long hours, arduous training, and grueling physical work, the allure of being a professional chef has made it one of the fastest growing career markets in America today. In this must-have guide, a master chef and baker gives practical, up-to-date advice on everything aspiring chefs (and expert chefs looking for the next career move) need to know, including how to apprentice at a five-star restaurant, connect with renowned chefs and bakers, open their own restaurant, and much, much more. • Expert author with decades of restaurant experience. • One of today’s top ten “dream professions” in America. • Culinary institutes have seen an explosion in their enrollment of between 50% to 100% annually. • Covers gourmet restaurants, upscale hotels, catering, specialty food shops, gourmet takeout, bakeries, and much more.
Book Synopsis The Saucier's Apprentice: One Long Strange Trip through the Great Cooking Schools of Europe by : Bob Spitz
Download or read book The Saucier's Apprentice: One Long Strange Trip through the Great Cooking Schools of Europe written by Bob Spitz and published by W. W. Norton & Company. This book was released on 2009-05-04 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: The education of a barbarian in the temples of haute cuisine. In the blink of an eye, Bob Spitz turned fifty, finished an eight-year book project and a fourteen-year marriage, had his heart stolen and broken on the rebound, and sought salvation the only way he knew how. He fled to Europe, where he hopscotched among the finest cooking schools in pursuit of his dream.Spitz hit the fabled cooking-school circuit in a series of idyllic European villages, and The Saucier’s Apprentice is a chronicle of his exploits. Combining an outrageous travelogue with gastronomic lore, hands-on cooking instruction, hot-tempered chefs, local personalities, and a batch of memorable recipes, Spitz’s odyssey recounts the transformation of a professional writer—and lifelong kitchen amateur—into a world-class cook.
