Author : Al Meyer
Publisher : CRC Press
Page : 535 pages
File Size : 23,76 MB
Release : 2012-12-17
Category : Technology & Engineering
ISBN : 1466592427
A creative artist essential to country clubs, resort hotels, convention centers, and cruise ships, the Garde Manger (GM) is responsible for presenting sumptuous dishes to guests who expect tasty foods displayed in a visually appealing manner. In addition to artistic and culinary ability, the GM must be a well-organized professional, a departmental
Author : Charles Carroll
Publisher : John Wiley & Sons
Page : 192 pages
File Size : 39,73 MB
Release : 2007-07-09
Category : Cooking
ISBN : 0470125306
"Chef Charles Carroll has answered our prayers and delivered a book, a bible, a life's journal shared by a real chef in today's modern kitchen." —Chef John Folse, CEC, AAC "From time to time, I buy motivational books for my managing partners and chefs, and this book is my all-time favorite gift. What Chef Carroll has to say is the real thing." —Johnny Carrabba, founder, Carrabba's Restaurant Leadership Lessons from a Chef is about creating excellence in the professional kitchen. Here the difference between good and great comes down to the details, and attention to these details comes from the right attitude reaching across all staff. A good culinary manager, according to author and award-winning Certified Executive Chef Charles Carroll, skillfully cultivates this attitude for success, and so leads the way toward kitchen excellence. Using stories and examples drawn from his many years' experience, Chef Carroll gives you a leader's tour through the working kitchen. Offering proven wisdom in plainspoken terms instead of abstract management theories, the practical tools and ideas found in this groundbreaking book can be used immediately to motivate and develop an effective team environment among kitchen staffs.
Author : Isaac Fitzgerald
Publisher : Bloomsbury Publishing USA
Page : 208 pages
File Size : 18,76 MB
Release : 2016-10-18
Category : Cooking
ISBN : 1632861224
From New York Times bestselling illustrator Wendy MacNaughton and bestselling author Isaac Fitzgerald--the stories behind the tattoos that chefs proudly wear, with their signature recipes. Winner of the International Association of Culinary Professionals [IACP] Cookbook Design Award. Chefs take their tattoos almost as seriously as their knives. From gritty grill cooks in backwoods diners to the executive chefs at the world's most popular restaurants, it's hard to find a cook who doesn't sport some ink. Knives & Ink features the tattoos of more than sixty-five chefs from all walks of life and every kind of kitchen, including 2014 James Beard Award-winner Jamie Bissonnette, Alaska-fishing-boat cook Mandy Lamb, Toro Bravo's John Gorham, and many more. Each tattoo has a rich, personal story behind it: Danny Bowien of Mission Chinese Food remembers his mother with fiery angel wings on his forearms, and Dominique Crenn of Michelin two-starred Atelier Crenn bears ink that reminds her to do “anything in life that you put your heart into.” Like the dishes these chefs have crafted over the years, these tattoos are beautiful works of art. Knives & Ink delves into the wide and wonderful world of chef tattoos and shares their fascinating backstories, along with personal recipes from many of the chefs.
Author : Michael Anthony
Publisher : Little, Brown
Page : 576 pages
File Size : 18,79 MB
Release : 2015-10-27
Category : Cooking
ISBN : 0316344605
One of America's most highly acclaimed chefs gives us more than 150 simple recipes and techniques for imaginative vegetable cooking at home. Gramercy Tavern's Executive Chef Michael Anthony believes a cook's job is to create delicious flavors and healthy meals. Written for the home cook, and featuring both vegetarian and non-vegetarian options, V is for Vegetables celebrates the act of cooking vegetables he loves. Anthony shows how unlocking the secrets of vegetables can be as simple as roasting a beet, de-knobbing a Jerusalem artichoke, peeling a gnarly celery root, slicing a bright radish, washing a handful of just-picked greens. V is for Vegetables is personal, accessible, and beautiful. Its charming A to Z format celebrates vegetables in richly detailed illustrations, glorious food photographs, and lots of helpful how to do it techniques. Recipes include crispy composed salads, fresh herb sauces, satisfying warm gratins, vibrant stews, simple sautéed greens over a bowl of grains, and veggies with meat and fish, too. V is for Vegetables delivers the tools to transform and conquer the vegetables in a CSA basket, from the farmers market, and even the grocery store. It is an eye-opening book for vegetarians and omnivores alike.
Author : Walter Scheib
Publisher : John Wiley & Sons
Page : 0 pages
File Size : 31,80 MB
Release : 2009-03
Category : Cooking
ISBN : 9780470344767
"An engaging book about life at the Executive Mansion. . . . Hillary Clinton had charged this fiercely competitive, meticulously organized chef with bringing 'what's best about American food, wine, and entertaining to the White House.' His sophisticated contemporary food was generally considered some of the best ever served there." --Marian Burros, New York Times White House Chef Join Walter Scheib as he serves up a taste--in stories and recipes--of his eleven years as White House chef under Presidents Bill Clinton and George W. Bush. Scheib takes readers along on his whirlwind adventure, from his challenging audition process right up until his controversial departure. He describes his approach to meals ranging from the intimate (rooftop parties and surprise birthday celebrations for the Clintons; Tex-Mex brunches for the Bushes) to his creative approach to bringing contemporary American cuisine to the "people's house" (including innovative ways to serve state dinners for up to seven hundred people and picnics and holiday menus for several thousand guests). Scheib goes beyond the kitchen and his job as chef. He shares what it is like to be part of President Clinton's motorcade (the "security bubble") and inside the White House during 9/11, revealing how he first evacuates his staff and then comes back to fix meals for hundreds of hungry security and rescue personnel. Staying cool under pressure also helps Scheib in other aspects of his job, such as withstanding the often-changing "temperature" of the White House and satisfying the culinary sensibilities of two very different first families.
Author : Jeff Henderson
Publisher : Simon and Schuster
Page : 289 pages
File Size : 50,56 MB
Release : 2008-10-07
Category : Cooking
ISBN : 1416591931
The author of the New York Times bestselling Cooked, award-winning chef, and star of his own Food Network docu-reality show dishes up his first cookbook, Chef Jeff Cooks. Jeff Henderson's story is familiar: Raised in South Central Los Angeles, he became a successful drug dealer. He made a lot of money. He got caught. But what happened next wasn't the same old story: Jeff changed. He found a passion in prison kitchens and taught himself to cook. Once released, he talked his way into a series of professional kitchens -- almost always having to prove himself by starting as a dishwasher or line cook. His talent was obvious; his work ethic even more so. After rising to the top of the kitchen in some of Los Angeles's best restaurants, he became the first African American Chef de Cuisine in Las Vegas at Caesars Palace and then executive chef at Café Bellagio in the prestigious Bellagio Resort. Now Jeff shows theworld his food and it is delicious. What inspires him? Foods he ate as a child -- Half-pound "Back-in-the-Day" Chili Cheeseburger, Turkey Smoked Collard Greens, Friendly Fried Chicken, Macaroni and Smoked Cheddar Cheese, Cakelike Cornbread with Maple Butter, and Chocolate S'more Bread Pudding -- are here as well as the more elegant, celebratory cuisine he developed as a chef -- Sweet Potato Soup, Barbecued Shrimp Scampi, and slow-cookedMolasses Braised Beef Short Ribs. Cooks will also find lots of great recipes for the grill and plenty of party foods, satisfying salads, quick breads, sides, soups, sweet endings, and more. Featuring over 150 recipes, stunning full-color photographs, tips and techniques, as well as personal outtakes and anecdotes from Chef Jeff's life on the streets, the prison kitchen, and hiswork as a chef andmotivational speaker, this is much more than a cookbook -- it is a larger-than-life American success story and the recipe for how Chef Jeff fulfilled his dream.
Author : Susan Meyer
Publisher : The Rosen Publishing Group, Inc
Page : 82 pages
File Size : 34,23 MB
Release : 2012-12-15
Category : Juvenile Nonfiction
ISBN : 1448882451
The opportunities for plying one's trade as a chef are many and varioussmall neighborhood restaurants or large chains, country clubs and cruise ships, corporate or school cafeterias, and catering and private homes. For those who love cooking and the creative and healthful preparation of food, this is a rich and rewarding career, one that is always in demand. This book charts the various paths one can take to pursue a career in the culinary arts, while also highlighting the latest industry trends, including farm-to-table, locavore, and organic philosophies, practices, and techniques.
Author : Tonya Morgan
Publisher : Page Publishing Inc
Page : 763 pages
File Size : 50,33 MB
Release : 2021-05-11
Category : Cooking
ISBN : 1647017254
I hope this book is something you find useful and maybe even adventurous. Try something that looks intimidating and just take your time, break it down, and have some fun. Many weekend nights, my husband and I will just put music on, have some wine, and cook a meal. The worst thing that can happen is, you have to order pizza, and the best thing is, you make something wonderful, gain confidence in the kitchen, and enjoy.
Author : Adrian Miller
Publisher : UNC Press Books
Page : 292 pages
File Size : 33,87 MB
Release : 2017-02-09
Category : Cooking
ISBN : 1469632543
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.
Author : J. M. Bedell
Publisher : Simon and Schuster
Page : 224 pages
File Size : 11,85 MB
Release : 2013-10-22
Category : Juvenile Nonfiction
ISBN : 1582704376
Describes how to break into the world of culinary arts, includes advice on how to write restaurant reviews, make garnishes, start a catering business, and food photography.
