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?




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.




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.




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.




Royal Taste


Book Description

The explicit association between food and status was, academically speaking, first acknowledged on the food production level. He who owned the land, possessed the grain, he who owned the mill, had the flour, he who owned the oven, sold the bread. However, this conceptualization of power is dual; next to the obvious demonstration of power on the production level is the social significance of food consumption. Consumption of rich food”in terms of quantity and quality ”was, and is, a means to show one's social status and to create or uphold power. This book is concerned with the relationship between food consumption, status and power. Contributors address the 'old top' of society, and consider the way kings and queens, emperors and dukes, nobles and aristocrats wined and dined in the rapidly changing world of the late eighteenth and nineteenth centuries, where the bourgeoisie and even the 'common people' obtained political rights, economic influence, social importance and cultural authority. The book questions the role of food consumption at courts and the significance of particular foodstuffs or ways of cooking, deals with the number of guests and their place at the table, and studies the way the courts under consideration influenced one another. Topics include the role of sherry at the court of Queen Victoria as a means of representing middle class values, the use of the truffle as a promotional gift at the Savoy court, and the influence of European culture on banqueting at the Ottoman Palace. Together the volume addresses issues of social networks, prestige, politics and diplomacy, banquets and their design, income and spending, economic aims, taste and preference, cultural innovations, social hierarchies, material culture, and many more social and cultural issues. It will provide a useful entry into food history for scholars of court culture and anyone with an interest in modern cultural history.




Microfarming for Profit


Book Description

2015 NEW MEXICO-ARIZONA BOOK AWARD WINNER "This useful, entertaining guide gives prospective microfarmers the dirt on realistic essentials for turning a garden into a money–making enterprise…The author advises on such basics as business plans and sales techniques; profiles a range of actual working microfarms, from flowers to killer bees; and relates hilarious stories from his own microfarming." —PUBLISHERS WEEKLY "No generalities or theory here: this is all applied wisdom—which is why it works so well! Readers who want to turn their few acres into a profitable business venture would do well to turn to Microfarming for Profit as the first approach to turning an idea into reality." —CALIFORNIA BOOKWATCH "DeWitt brings a lifetime of experience to this new guide for those interested in taking their hobby garden to a new level…[he] writes with authority and practicality, making this book an excellent resource for the novice microfarmer." —DESERET NEWS "…delightful…fun to read…a good starting point, and provides valuable information for farming on a very small scale." —MICRO FARM LIFE With wit, expertise, and common sense, Dave DeWitt shows you how to establish a successful microfarm by choosing the most profitable plants and animals to raise and learning to market and sell what you produce. His informative yet conversational style makes you feel you're talking with an expert you already know. Declared the "pope of peppers" by the New York Times, Dave DeWitt is one of the foremost authorities on chile peppers and spicy foods. A food historian and prolific writer, he is the author of over fifty books including gardening guides, food histories, and cookbooks. DeWitt is an associate professor in the College of Agriculture, Consumer, and Environmental Sciences at New Mexico State University, and co-producer of the National Fiery Foods and Barbecue Show, now in its twenty-sixth year. Dave lives with his wife in Albuquerque, New Mexico.




Worthless, Impossible and Stupid


Book Description

Offers unusual, creative, and practical ideas for creating and growing a business fueled by adversity and need rather than by following the Silicon Valley model.




Au Revoir to All That


Book Description

France is in a rut, and so is French cuisine. Twenty-five years ago it was hard to have a bad meal in France; now, in some cities and towns, it is a challenge to find a good one. For the first time in the annals of modern cuisine, the most influential chefs and the most talked-about restaurants in the world are not French. Within France, large segments of the wine industry are in crisis, cherished artisanal cheeses are threatened with extinction, and bistros and brasseries are disappearing at an alarming rate. But business is brisk at some establishments: Astonishingly, France has become the second most-profitable market in the world for McDonald's. In an enviable trip through the traditional pleasures of France, Steinberger talks to top chefs-Ducasse, Gagnaire, Bocuse-winemakers, farmers, bakers, and other artisans. He visits the Elysée Palace, interviews the head of McDonald's Europe, marches down a Paris boulevard with Jose Bove, and breaks bread with the editorial director of the powerful and secretive Michelin Guide. He spends hours with some of France's brightest young chefs and winemakers, who are battling to reinvigorate the country's rich culinary heritage. Throughout, Steinberger remains an unabashed and steadfast Francophile, and his own sharp and funny reflections bring empathy to this striking portrait of a cuisine and a country in transition.




My Wife's A Fox Demon


Book Description

The descendant of an aristocratic medical family, the dual martial arts and medicine actually crossed over once. However, what she was wearing was actually not human. It was a fox demon. It was fine if it was a demon, but it was also a trash demon. When it transmigrated, it would be treated as a sacrifice and it would die. Trash? Impossible! There was no such thing as trash in her dictionary! To awaken her innate talent, he wanted to see how she would turn over the clouds and turn the rain in the fox race's hands!