Chefs Wanted


Book Description

Cofounder of LEON, the famous fast-food restaurant, and award-winning chef Allegra McEvedy is bringing advanced cooking to kids. In Beyond Cupcakes, she presents more than 45 tasty recipes suitable for budding chefs who want to take their skills to the next level. This cookbook is more than just cupcakes and aims to give enthusiastic young chefs the opportunity to further their knowledge in the kitchen and whip up meals that are sure to impress. From family favorites like Chili and Nachos, street food like Spring Rolls, sweet treats like Profiteroles, and much more, Allegra’s brand-new cookbook includes classics from around the globe, bringing exciting flavors straight to your door. This cookbook will cover all areas of the kitchen and deliver specialized technique pages to help your young cook become a pro. With simple, step-by-step instructions, photography of every mouth-watering dish, and hilarious illustrations, each chapter will inform and inspire. Allegra McEvedy challenges you to test (and taste!) her recipes— so what are you waiting for?




Deep Run Roots


Book Description

Vivian Howard, star of PBS's A Chef's Life, celebrates the flavors of North Carolina's coastal plain in more than 200 recipes and stories. This new classic of American country cooking proves that the food of Deep Run, North Carolina -- Vivian's home -- is as rich as any culinary tradition in the world. Organized by ingredient with dishes suited to every skill level, from beginners to confident cooks, Deep Run Roots features time-honored simple preparations alongside extraordinary meals from her acclaimed restaurant Chef and the Farmer. Home cooks will find photographs for every single recipe. Ten years ago, Vivian opened Chef and the Farmer and put the nearby town of Kinston on the culinary map. But in a town paralyzed by recession, she couldn't hop on every new culinary trend. Instead, she focused on rural development: If you grew it, she'd buy it. Inundated by local sweet potatoes, blueberries, shrimp, pork, and beans, Vivian learned to cook the way generations of Southerners before her had, relying on resourcefulness, creativity, and the traditional ways of preserving food. Deep Run Roots is the result of years of effort to discover the riches of Eastern North Carolina. Like The Fannie Farmer Cookbook, The Art of Simple Food, and The Taste of Country Cooking before it, this is landmark work of American food writing. Recipes include: Family favorites like Blueberry BBQ Chicken Creamed Collard-Stuffed Potatoes Fried Yams with Five-Spice Maple Bacon Candy Chicken and Rice Country-Style Pork Ribs in Red Curry-Braised Watermelon Show-stopping desserts like Warm Banana Pudding, Peaches and Cream Cake, Spreadable Cheesecake, and Pecan-Chewy Pie. You'll also find 200 more quick breakfasts, weeknight dinners, holiday centerpieces, seasonal preserves, and traditional preparations for all kinds of cooks.




Culinary Careers


Book Description

Recommended for readers seeking a thorough introductory exposure to today's professional possibilities in the culinary world.—Eric Petersen, Kansas City P.L., MO, Library Journal Turn a passion for food into the job of a lifetime with the insider advice in Culinary Careers. Working in food can mean cooking on the line in a restaurant, of course, but there are so many more career paths available. No one knows this better than Rick Smilow—president of the Institute of Culinary Education (ICE), the award-winning culinary school in New York City—who has seen ICE graduates go on to prime jobs both in and out of professional kitchens. Tapping into that vast alumni network and beyond, Culinary Careers is the only career book to offer candid portraits of dozens and dozens of coveted jobs at all levels to help you find your dream job. Instead of giving glossed-over, general descriptions of various jobs, Culinary Careers features exclusive interviews with both food-world luminaries and those on their way up, to help you discover what a day in the life is really like in your desired field. • Get the ultimate in advice from those at the very pinnacle of the industry, including Lidia Bastianich, Thomas Keller, and Ruth Reichl. • Figure out whether you need to go to cooking school or not in order to land the job you want. • Read about the inspiring—and sometimes unconventional—paths individuals took to reach their current positions. • Find out what employers look for, and how you can put your best foot forward in interviews. • Learn what a food stylist’s day on the set of a major motion picture is like, how a top New York City restaurant publicity firm got off the ground, what to look for in a yacht crew before jumping on board as the chef, and so much more. With information on educational programs and a bird’s-eye view of the industry, Culinary Careers is a must-have resource for anyone looking to break into the food world, whether you’re a first-time job seeker or a career changer looking for your next step.




Life, on the Line


Book Description

An award-winning chef describes how he lost his sense of taste to cancer, a setback that prompted him to discover alternate cooking methods and create his celebrated progressive cuisine.




Short Stories from Down the Pub


Book Description

An idea was born in December 2020, during lockdown, to encourage those who work in the Hospitality Sector (or even just those who love it), to share their pub stories and create a book to both celebrate and remember the Great British Pub. The originator was keen to relieve the lockdown induced boredom, stress and curtailed socialising, amongst the workforce of the UK's largest pub company. This idea developed a life of its own, and quickly evolved into an exciting challenge to create a charity fund raising book of short stories from within, about, or just simply from 'down' the Pub. The interest was overwhelming from those who saw it as a creative escape from the prison of their own homes, and had a pub related tale to tell. A team was quickly assembled to administer and facilitate this challenge with four lead editors, and a cast of over fifty assistant editors, and consider the hundreds of stories that reflected life across the industry spectrum. They ranged from Tarantula escapes, to love made in the car park; and from pranks on 'locals, ' to fund raising efforts for needy strangers. From the arrival of the first tale in early February, until the entry deadline of June 21st 2021, the volunteer book team worked tirelessly on editing and proofing. Agonizing decisions were made on what would and wouldn't make the final cut of the first edition. First edits became second, and second edits became third edits. Final proofs were then completed in early June, in readiness for publishing and launch alongside the full re-opening of our beloved pubs (with no restrictions on trading). The result of all this love and toil, is a book of "Short Stories from Down the Pub," written predominantly by those who work within them. From team members to board directors. It is a light hearted, authentic and eclectic look inside the sacred hub of sociability that is the Great British Pub, written by those without whom, it could not exist. All proceeds from this book go directly to the Licensed Trade Charity, which exclusively supports Pub People, in times of hardship.




Au Revoir to All That


Book Description

Au Revoir to All That takes us on an entertaining and intriguing journey into France's identity, directly through the tastebuds... Offering a fresh and entertaining approach to understanding French history, through its food and wine, Steinberger reveals a radically changing France; a country moving through social and political reform, economic crises and, importantly, the loss of their seemingly unbreakable dominance in all things gastronomical. If the state of France's celebrated cuisine is the bellwether for the state of the nation, things are looking bleak. Top chefs are renouncing their Michelin stars and prized farmhouse cheeses are going extinct because there is no one to make them. Bistros, brasseries and cafés fold by the scores and hypermarkets and superstores account for 75% of retail food sales. The famed wine-producing Languedoc is home to the world's first wine-terrorist organization - winemakers resorting to violence to protect their struggling industry. But while there may be better baguettes in Tokyo than in Paris, and Spain has become the darling of the gastronomic world, there are glimpses of hope. There are up-and-coming culinary stars and outdoor food festivals, pockets of exuberance amid the gloom. And, as long as a praline millefeuille can be celebrated, savoured and allowed to assume talismanic qualities at a Right Bank tea salon, all is not lost. Au Revoir to All That is an essential - almost edible - book for lovers of food, France and culinary history.




Escoffier


Book Description

The most famous chef of them all - bar none, including Jamie Oliver. It is hard to over empathise his importance to fine cuisine. We derive the word 'scoff' from his name of course.




A Scratch from the Mountain


Book Description

These short stories are written by students of STKIP Suar Bangli who have finished creative writing course. The publishing of this writing is a process of encouraging the students to produce other types of writings. They took one semester to finish their writings. Each writing was consulted and edited with the guidance of the lecturers. The process of finding the ideas was done through digging up their experiences and knowledge. All of the ideas originally came from their creativity process. Hopefully, these writings can entertain all readers. We believe that these writings are not perfect, so any criticisms and suggestion are highly appreciated to improve these writings.




Last Bite


Book Description

After ending a bad relationship, Casey Costello, an executive chef at a morning television show, swears off men. Who has the time anyway? She's busy overseeing a rambunctious food-prep crew in a kitchen the size of a closet; trying to please high-maintenance celebrity guest chefs; and dealing with her large extended Italian American family, who believe that the solutions to life's problems involve food. And in the midst of her high-energy, stress-inducing career—punctuated by a steady stream of parties and restaurant openings that must not be missed—she's trying to uncover why Sally Woods, a grand old dame of the culinary world and regular on the television show, is suddenly ready to jump ship and find a new station and a new executive chef. When Danny O'Shea, a handsome chef from one of New York's hottest new restaurants, makes a guest appearance on the show, Casey smells trouble. But feelings ignite faster than a flambé dessert, especially when Danny whips up a few surprises during a television shoot in Italy. Narrated in Casey's smart and refreshingly disarming voice, Last Bite is an irresistible culinary caper, with characters whose appetites are as big as their personalities.




Vegetable Literacy


Book Description

In her latest cookbook, Deborah Madison, America's leading authority on vegetarian cooking and author of Vegetarian Cooking for Everyone, reveals the surprising relationships between vegetables, edible flowers, and herbs within the same botanical families, and how understanding these connections can help home cooks see everyday vegetables in new light. Destined to become the new standard reference for cooking vegetables, Vegetable Literacy, by revered chef Deborah Madison, shows cooks that vegetables within the same family, because of their shared characteristics, can be used interchangeably in cooking. For example, knowing that dill, chervil, cumin, parsley, coriander, anise, and caraway come from the umbellifer family makes it clear why they're such good matches for carrots, also an umbel. With stunning images from the team behind Canal House cookbooks and website, and 150 classic and exquisitely simple recipes, such as Savoy Cabbage on Rye Toast with GruyèreCheese; Carrots with Caraway Seed, Garlic, and Parsley; and Pan-fried Sunchokes with Walnut Sauce and Sunflower Sprouts; Madison brings this wealth of information together in dishes that highlight a world of complementary flavors.