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The Cooks Apprentice
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Book Synopsis Cook's Apprentice, The by : Stephanie Alexander
Download or read book Cook's Apprentice, The written by Stephanie Alexander and published by Random House Australia. This book was released on 2019-03 with total page 578 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Cook's Apprentice is the essential teaching cookbook for the younger cook who's just starting out. This wonderful book is full to the brim with everything new foodies need to know to become relaxed and confident in the kitchen. Arranged alphabetically, The Cook's Apprentice includes 56 ingredient chapters - from Apples to Zucchini - and more than 300 achievable recipes ranging from classics every cook will want to try to exciting new dishes that reflect our diverse nation. Stephanie takes you into her kitchen as she explains more than 100 important techniques in straightforward language, discusses the kitchen tools she likes to use, and describes ingredients you might not know- How do I whisk eggs to soft peaks? What does it mean to 'make a well' in dry ingredients? Why should I roast spices? How do I prepare fresh chillies safely? What is 'resting meat' and why should I do it? How do I prepare a mango? What flavours work well together? What is fresh mozzarella? How do I say 'quinoa'? The Cook's Apprentice gives all you new cooks the inspiration you need for a lifetime of enjoyment in the kitchen.
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 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 Cook's Companion by : Stephanie Alexander
Download or read book The Cook's Companion written by Stephanie Alexander and published by Penguin Random House Australia. This book was released on 2004 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 12 new chapters and over 300 new recipes.
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.
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 Dirt written by Bill Buford and published by Vintage. This book was released on 2020-05-05 with total page 447 pages. Available in PDF, EPUB and Kindle. Book excerpt: “You can almost taste the food in Bill Buford’s Dirt, an engrossing, beautifully written memoir about his life as a cook in France.” —The Wall Street Journal What does it take to master French cooking? This is the question that drives Bill Buford to abandon his perfectly happy life in New York City and pack up and (with a wife and three-year-old twin sons in tow) move to Lyon, the so-called gastronomic capital of France. But what was meant to be six months in a new and very foreign city turns into a wild five-year digression from normal life, as Buford apprentices at Lyon’s best boulangerie, studies at a legendary culinary school, and cooks at a storied Michelin-starred restaurant, where he discovers the exacting (and incomprehensibly punishing) rigueur of the professional kitchen. With his signature humor, sense of adventure, and masterful ability to bring an exotic and unknown world to life, Buford has written the definitive insider story of a city and its great culinary culture.
Book Synopsis The Blue Apron Cookbook by : Apron Culinary Team
Download or read book The Blue Apron Cookbook written by Apron Culinary Team and published by HarperCollins. This book was released on 2017-10-24 with total page 841 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Joy of Cooking for a new generation: A collection of easy-to-make, delicious, and original recipes from the kitchens of Blue Apron—the beloved national meal-delivery service—featuring 165 step-by-step, technique-driven dishes that will transform novice cooks into confident home chefs and will excite experienced cooks too. Named for the uniform of apprentice chefs in professional kitchens, Blue Apron has made its mark from its exemplary meal-delivery service, but its true passion is culinary education—a value that infuses their commitment to providing healthy, sustainably sourced, seasonal foundations for creative cooking. Now in The Blue Apron Cookbook, this trusted national brand steps into the kitchens of home cooks everywhere, taking its familiar step-by-step instructional style to a new level in a technique-driven cookbook intended to build confidence and expertise through meals that are as beautiful to look at as they are mouth-wateringly delicious to enjoy. Organized around essential meals that explain both the "how" and the "why" of cooking techniques, The Blue Apron Cookbook excites, educates, and inspires. With the help of 800 stunning color photographs and unparalleled step-by-step instruction, amateur home cooks will grow into competent home chefs, perfecting and creating variations of classics ranging from roast chicken to risottos, pastas, soups, salads, and desserts. Each chapter starts with the basics and builds from there—as you cook through the recipes, even experienced cooks will appreciate the basics in a new way, learning how one dish or technique can be transformed into many others. Today’s cooks are hungry for real culinary expertise, and eager to cook smarter and better. A cookbook that reflects the tastes and trends of the moment while honoring the traditional methods and flavors chefs have perfected for centuries, The Blue Apron Cookbook is poised to become the go-to resource for anyone looking to truly master home cooking.
Download or read book Cooking written by James Peterson and published by Ten Speed Press. This book was released on 2012-04-10 with total page 562 pages. Available in PDF, EPUB and Kindle. Book excerpt: In an era of outfitted home kitchens and food fascination, it's no wonder home cooks who never learned the fundamentals of the kitchen are intimidated. Twenty years ago, James Peterson could relate, and so he taught himself by cooking his way through professional kitchens and stacks of books, logging the lessons of his kitchen education one by one. Now one of the country's most revered cooking teachers, Peterson provides the confidence-building instructions home cooks need to teach themselves to cook consistently with ease and success. COOKING is the only all-in-one instructional that details the techniques that cooks really need to master, teaches all the basic recipes, and includes hundreds of photos that illuminate and inspire. • Cooking authority James Peterson's definitive, all-inclusive learn-to-cook cookbook. • 600 hard-working recipes everyone should know how to make-from the perfect roasted chicken to bouillabaisse and apple pie. • 1,500 instructional photos, showing exactly how recipes are made, teach food-literate novices to cook with confidence and more advanced cooks to expand their repertoire. • James Peterson has more than 1 million cookbooks in print. From the Hardcover edition.
Book Synopsis The President's Kitchen Cabinet by : Adrian Miller
Download or read book The President's Kitchen Cabinet written by Adrian Miller and published by UNC Press Books. This book was released on 2017-02-09 with total page 292 pages. Available in PDF, EPUB and Kindle. Book excerpt: An NAACP Image Award Finalist for Outstanding Literary Work—Non Fiction James Beard award–winning author Adrian Miller vividly tells the stories of the African Americans who worked in the presidential food service as chefs, personal cooks, butlers, stewards, and servers for every First Family since George and Martha Washington. Miller brings together the names and words of more than 150 black men and women who played remarkable roles in unforgettable events in the nation's history. Daisy McAfee Bonner, for example, FDR's cook at his Warm Springs retreat, described the president's final day on earth in 1945, when he was struck down just as his lunchtime cheese souffle emerged from the oven. Sorrowfully, but with a cook's pride, she recalled, "He never ate that souffle, but it never fell until the minute he died." A treasury of information about cooking techniques and equipment, the book includes twenty recipes for which black chefs were celebrated. From Samuel Fraunces's "onions done in the Brazilian way" for George Washington to Zephyr Wright's popovers, beloved by LBJ's family, Miller highlights African Americans' contributions to our shared American foodways. Surveying the labor of enslaved people during the antebellum period and the gradual opening of employment after Emancipation, Miller highlights how food-related work slowly became professionalized and the important part African Americans played in that process. His chronicle of the daily table in the White House proclaims a fascinating new American story.
Book Synopsis The Nasty Bits by : Anthony Bourdain
Download or read book The Nasty Bits written by Anthony Bourdain and published by Bloomsbury Publishing USA. This book was released on 2008-12-10 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: New York Times Bestseller The good, the bad, and the ugly, served up Bourdain-style. Bestselling chef and Parts Unknown host Anthony Bourdain has never been one to pull punches. In The Nasty Bits, he serves up a well-seasoned hellbroth of candid, often outrageous stories from his worldwide misadventures. Whether scrounging for eel in the backstreets of Hanoi, revealing what you didn't want to know about the more unglamorous aspects of making television, calling for the head of raw food activist Woody Harrelson, or confessing to lobster-killing guilt, Bourdain is as entertaining as ever. Bringing together the best of his previously uncollected nonfiction--and including new, never-before-published material--The Nasty Bits is a rude, funny, brutal and passionate stew for fans and the uninitiated alike.
Book Synopsis A Cook's Life by : Stephanie Alexander
Download or read book A Cook's Life written by Stephanie Alexander and published by Penguin Group Australia. This book was released on 2012-03-21 with total page 438 pages. Available in PDF, EPUB and Kindle. Book excerpt: With The Cook's Companion front and centre in half a million kitchens, Stephanie Alexander is the very definition of a household name. Each day thousands turn to her 'food bible' for the most reliable recipes and advice. But before Stephanie Alexander penned a word for the emerging food media, let alone for The Cook's Companion, she had spent decades avidly documenting food experiences. Shaped by her mother's dedication to good food and her father's love of reading, she trained as a librarian and all the while observed, assessed and re-created the dishes she loved. Her monthly university allowance rarely lasted more than a week – all spent on pan-fried flounder and chestnut Mont Blanc. She was seduced over pain Poîlane while working as an au pair in Paris, and later over ackee and saltfish in London. In 1966, with no formal culinary training and a newborn baby, but brimming with confidence and sheer determination, she opened Jamaica House with her first husband. The personal toll was great and it was many years until she emerged on the restaurant scene again. Stephanie's Restaurant would become part of Melbourne food folklore, permanently raising the bar for restaurant dining in Australia. At the time of its opening, in 1976, a salad to most people meant iceberg lettuce, no-one had heard of goat's cheese and ginger came in a tin. Over the next twenty-one years, in her quest for the sort of produce she had enjoyed while living and travelling in Europe, Stephanie championed small local suppliers or grew it herself. Her indefatigable determination and single-minded vision have influenced – and sometimes intimidated – a generation of chefs, cooks and diners. And now her Kitchen Garden Foundation is inspiring tens of thousands of primary school children across Australia to grow and cook their own food. A Cook's Life is a very personal account of one woman's uncompromising commitment to good food, and of how it shaped her life and changed the eating habits of a nation.
Book Synopsis Tucson Cooks! by : Primavera Foundation
Download or read book Tucson Cooks! written by Primavera Foundation and published by Treasure Chest Books. This book was released on 2000-02 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: One of America's top tourist destinations, Tucson boasts an amazing array of restaurants representing all colors of the culinary spectrum. This cookbook highlights the city's gourmet excellence with detailed descriptions of more than 60 outstanding establishments and their favorite recipes. Some of the most taste-tempting concoctions can be found between the covers of this book.
Book Synopsis Joyce Chen Cook Book by : Joyce Chen
Download or read book Joyce Chen Cook Book written by Joyce Chen and published by Lippincott Williams & Wilkins. This book was released on 1962 with total page 250 pages. Available in PDF, EPUB and Kindle. Book excerpt: Gives basic and essential knowledge of Chinese cookery, with recipes of Mandarin, Shanghai, Chunking and Cantonese origin simplified for Americans.
Book Synopsis Eat Mexico: Recipes from Mexico City's Streets, Markets and Fondas by : Lesley Tellez
Download or read book Eat Mexico: Recipes from Mexico City's Streets, Markets and Fondas written by Lesley Tellez and published by Hachette UK. This book was released on 2019-06-17 with total page 572 pages. Available in PDF, EPUB and Kindle. Book excerpt: Eat Mexico is a love letter to the intricate cuisine of Mexico City, written by a young journalist who lived and ate there for four years. It showcases food from the city's streets: the football-shaped, bean-stuffed corn tlacoyo, topped with cactus and salsa; the tortas bulging with turkey confit and a peppery herb called papalo; the beer-braised rabbit, slow-cooked until tender. The book ends on a personal note, with a chapter highlighting the creative, Mexican-inspired dishes - such as roasted poblano oatmeal - that Lesley cooks at home in New York with ingredients she discovered in Mexico. Ambitious cooks and armchair travellers alike will enjoy Lesley's Eat Mexico.
Book Synopsis Tucson Cooks! by : Primavera Foundation
Download or read book Tucson Cooks! written by Primavera Foundation and published by . This book was released on 2005 with total page 162 pages. Available in PDF, EPUB and Kindle. Book excerpt: One of America’s top tourist destinations, Tucson also boasts an amazing array of restaurants. Tucson Cooks! highlights the city’s gourmet excellence with detailed descriptions, tantalizing menus, and mouth-watering recipes from some of the city’s finest eateries. For four years, Tucson has hosted a series of summer dining events known as Primavera Cooks!, a partnership between two local non-profit organizations, the Primavera Foundation and the Tucson Originals. For these gourmet events some of Tucson’s finest restaurants opened their kitchens and their wine cellars to host apprentice “hobby” chefs. These apprentices paid for the opportunity to work in gourmet restaurant kitchens with well-known chefs responsible for some of the finest local cuisine. The chefs and apprentices planned, prepared and served a multi-course wine-paired dinner for approximately 50 friends and supporters of these two well-respected, local, non-profit organizations. Tucson Cooks! features the delicious results of those evenings. Food-lovers everywhere will welcome the chance to visit the kitchens of such nationally-recognized venues as Janos, Terra Cotta, and The Grill at Hacienda del Sol as well as local favorites including Pastiche, Feast, and Elle. In Tucson Cooks! you will find stories, recipes and photographs about the dozen restaurants that collaborated on Primavera Cooks! With nearly 100 delectable recipes, from Roasted Duck with Fresh Blackberries to Macaroni and Cheese, the book has something for everyone. The book also includes recipes from many other Tucson Originals, including El Charro, Miguel’s, and Wildflower. Try a Chipotle Molasses Glazed Chicken from Acacia or Charred Ahi Tuna with Asian Slaw from The Gold Room at Westward Look. Tucson Cooks! offers a guided culinary expedition through hot stoves, sharp knives, and gourmet recipes for hobby chefs and discerning diners everywhere.
