Sous Chef

Author: Michael Gibney
Publisher: Ballantine Books
ISBN: 0804177880
Category : Biography & Autobiography
Languages : en
Pages : 241

Book Description
NAMED ONE OF THE TEN BEST NONFICTION BOOKS OF THE YEAR BY TIME The back must slave to feed the belly. . . . In this urgent and unique book, chef Michael Gibney uses twenty-four hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen. Here readers will find all the details, in rapid-fire succession, of what it takes to deliver an exceptional plate of food—the journey to excellence by way of exhaustion. Told in second-person narrative, Sous Chef is an immersive, adrenaline-fueled run that offers a fly-on-the-wall perspective on the food service industry, allowing readers to briefly inhabit the hidden world behind the kitchen doors, in real time. This exhilarating account provides regular diners and food enthusiasts alike a detailed insider’s perspective, while offering fledgling professional cooks an honest picture of what the future holds, ultimately giving voice to the hard work and dedication around which chefs have built their careers. In a kitchen where the highest standards are upheld and one misstep can result in disaster, Sous Chef conjures a greater appreciation for the thought, care, and focus that go into creating memorable and delicious fare. With grit, wit, and remarkable prose, Michael Gibney renders a beautiful and raw account of this demanding and sometimes overlooked profession, offering a nuanced perspective on the craft and art of food and service. Praise for Sous Chef “This is excellent writing—excellent!—and it is thrilling to see a debut author who has language and story and craft so well in hand. Though I would never ask my staff to read my own book, I would happily require them to read Michael Gibney’s.”—Gabrielle Hamilton “[Michael] Gibney has the soul of a poet and the stamina of a stevedore. . . . Tender and profane, his book will leave you with a permanent appreciation for all those people who ‘desire to feed, to nourish, to dish out the tasty bits of life.’”—The New York Times Book Review “A terrific nuts-and-bolts account of the real business of cooking as told from the trenches. No nonsense. This is what it takes.”—Anthony Bourdain “A wild ride, not unlike a roller coaster, and the reader experiences all the drama, tension, exhilaration, exhaustion and relief that accompany cooking in an upscale Manhattan restaurant.”—USA Today “Vibrantly written.”—Entertainment Weekly “Sizzling . . . Such culinary experience paired with linguistic panache is a rarity.”—The Daily Beast “Reveals the high-adrenaline dance behind your dinner.”—NPR

Eat With Us

Author: Philip Lago
Publisher: Appetite by Random House
ISBN: 0525610707
Category : Cooking
Languages : en
Pages : 390

Book Description
A beautiful, minimalist cookbook that invites you to take a more mindful approach to every meal. CONSIDER A SLOWER, MORE MINDFUL APPROACH TO COOKING and eating together. A way to disconnect from the outside world's distractions and truly connect to each other and yourself. A moment to take the time to enjoy and elevate the experience of every day cooking. For Philip and Mystique (the co-creators and couple behind the blog Chef Sous Chef), this approach in the kitchen is a way of life. Mystique is the "sous" to Philip's "chef," and through her elegant, authentic touches, his delicious dishes come to life. In their debut cookbook, they share their simple, stunning recipes, and the stories and memories behind them. Eat with Us's recipes are inspired by Philip and Mystique's family favorites growing up and the multicultural city they live in. The chapters are organized by occasion to reflect the way we truly eat today: Simple (weekday meals), Comfort (food for the soul), Lavish (special occasions), Al Fresco (dining outdoors), and Feasts (larger parties). From breakfast (Baked Eggs in Tomatillo Sauce with Bacon) to dinner (Channa Curry with Coconut Milk), and salads (Fig Panzanella with Ricotta and Basil) to sweets (Salted Brown Butter Chocolate Chunk Cookies), these recipes celebrate and elevate home cooking. In Eat with Us, Philip and Mystique invite you to read, cook, eat, savor, connect and unwind.

The Home Chef's Sous Vide Cookbook

Author: Jenna Passaro
Publisher: Sourcebooks, Inc.
ISBN: 1646111303
Category : Cooking
Languages : en
Pages : 276

Book Description
Restaurant-quality cooking—all within the comfort of home Sous vide is synonymous with flawlessly prepared cuts of meat, but when paired with the right recipes and techniques, it can serve up way more than just the perfect steak. Take your culinary cunning to the next level with The Home Chef's Sous Vide Cookbook—and get the absolute most out of your sous vide device. After you master the finishing sear method on classic favorites like Easy-Peasy Ranch Bone-In Pork Chops, get creative with fun recipes like Asparagus with Toasted Almonds or creamy Poached Eggs on Roasted Tomatoes. Throw a fancy dinner party, plan a week's worth of meals, make your favorite dishes even better than before—all with your sous vide machine. Inside The Home Chef's Sous Vide Cookbook you'll learn: Sous vide in three—Learn the three steps that you need to master to sous vide anything and everything you desire. Sear it up—Perfect the best techniques for one of the most important steps of any sous vide dish—the final sear. Leftovers? Love it—Get tips throughout the book on how to use your sous vide leftovers for even more delicious things. Turn your sous vide machine into your sous chef and elevate your home cooking.

Indigo

Author: Ellen Bass
Publisher: Copper Canyon Press
ISBN: 161932217X
Category : Poetry
Languages : en
Pages : 76

Book Description
“A bold and passionate new collection... Intimacy is rarely conveyed as gracefully as in Bass’s lustrous poems.” —Booklist Indigo, the newest collection by Ellen Bass, merges elegy and praise poem in an exploration of life’s complexities. Whether her subject is oysters, high heels, a pork chop, a beloved dog, or a wife’s return to health, Bass pulls us in with exquisite immediacy. Her lush and precisely observed descriptions allow us to feel the sheer primal pleasure of being alive in our own “succulent skin,” the pleasure of the gifts of hunger, desire, touch. In this book, joy meets regret, devotion meets dependence, and most importantly, the poet so in love with life and living begins to look for the point where the price of aging overwhelms the rewards of staying alive. Bass is relentless in her advocacy for the little pleasures all around her. Her gaze is both expansive and hyperfocused, celebrating (and eulogizing) each gift as it is given and taken, while also taking stock of the larger arc. She draws the lines between generations, both remembering her parents’ lives and deaths and watching her own children grow into the space that she will leave behind. Indigo shows us the beauty of this cycle, while also documenting the deeply human urge to resist change and hang on to the life we have, even as it attempts to slip away.

Under Pressure

Author: Thomas Keller
Publisher: Artisan
ISBN: 1579657575
Category : Cooking
Languages : en
Pages : 305

Book Description
A revolution in cooking Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America's most respected chef, explains why this foolproof technique, which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot. For the first time, one can achieve short ribs that are meltingly tender even when cooked medium rare. Fish, which has a small window of doneness, is easier to finesse, and shellfish stays succulent no matter how long it's been on the stove. Fruit and vegetables benefit, too, retaining color and flavor while undergoing remarkable transformations in texture. The secret to sous vide is in discovering the precise amount of heat required to achieve the most sublime results. Through years of trial and error, Keller and his chefs de cuisine have blazed the trail to perfection—and they show the way in this collection of never-before-published recipes from his landmark restaurants—The French Laundry in Napa Valley and per se in New York. With an introduction by the eminent food-science writer Harold McGee, and artful photography by Deborah Jones, who photographed Keller's best-selling The French Laundry Cookbook, this book will be a must for every culinary professional and anyone who wants to up the ante and experience food at the highest level.

The Forager Chef's Book of Flora

Author: Alan Bergo
Publisher: Chelsea Green Publishing
ISBN: 1603589481
Category : Cooking
Languages : en
Pages : 290

Book Description
“In this remarkable new cookbook, Bergo provides stories, photographs and inventive recipes.”—Star Tribune As Seen on NBC's The Today Show! "With a passion for bringing a taste of the wild to the table, [Bergo’s] inspiration for experimentation shows in his inventive dishes created around ingredients found in his own backyard."—Tastemade From root to flower—and featuring 180 recipes and over 230 of the author’s own beautiful photographs—explore the edible plants we find all around us with the Forager Chef Alan Bergo as he breaks new culinary ground! In The Forager Chef’s Book of Flora you’ll find the exotic to the familiar—from Ramp Leaf Dumplings to Spruce Tip Panna Cotta to Crisp Fiddlehead Pickles—with Chef Bergo’s unique blend of easy-to-follow instruction and out-of-this-world inspiration. Over the past fifteen years, Minnesota chef Alan Bergo has become one of America’s most exciting and resourceful culinary voices, with millions seeking his guidance through his wildly popular website and video tutorials. Bergo’s inventive culinary style is defined by his encyclopedic curiosity, and his abiding, root-to-flower passion for both wild and cultivated plants. Instead of waiting for fall squash to ripen, Bergo eagerly harvests their early shoots, flowers, and young greens—taking a holistic approach to cooking with all parts of the plant, and discovering extraordinary new flavors and textures along the way. The Forager Chef’s Book of Flora demonstrates how understanding the different properties and growing phases of roots, stems, leaves, and seeds can inform your preparation of something like the head of an immature sunflower—as well as the lesser-used parts of common vegetables, like broccoli or eggplant. As a society, we’ve forgotten this type of old-school knowledge, including many brilliant culinary techniques that were borne of thrift and necessity. For our own sake, and that of our planet, it’s time we remembered. And in the process, we can unlock new flavors from the abundant landscape around us. “[An] excellent debut. . . . Advocating that plants are edible in their entirety is one thing, but this [book] delivers the delectable means to prove it."—Publishers Weekly "Alan Bergo was foraging in the Midwest way before it was trendy."—Outside Magazine

Rachel Ama’s Vegan Eats

Author: Rachel Ama
Publisher: Random House
ISBN: 1473568722
Category : Cooking
Languages : en
Pages : 339

Book Description
'this book is filled with recipes that look so very, very good to eat.' NIGELLA LAWSON 'it’s refreshing that Rachel Ama is, in many ways, just herself' RUBY TANDOH OBSERVER RISING STAR OF FOOD, 2019 Find brilliant plant-based dishes that make cooking and enjoying delicious vegan food every day genuinely easy – and fun - in Rachel Ama’s Vegan Eats. No bland or boring dishes, and forget all-day cooking. Rachel takes inspiration from naturally vegan dishes and cuisines as well as her Caribbean and West African roots to create great full-flavour recipes that are easy to make and will inspire you to make vegan food part of your daily life. Rachel’s recipes are quick and often one-pot; ingredients lists are short and supermarket-friendly; dishes can be prepped-ahead and, most importantly, she has included a song with each recipe so that you have a banging playlist to go alongside every plate of delicious food. Cinnamon French toast with strawberries Chickpea sweet potato falafel Peanut rice and veg stir-fry Caribbean fritters Plantain burger Tabbouleh salad Carrot cake waffles with cashew frosting So if you share Rachel's attitude that vegan food should fit into your life with ease and pleasure – whether you are a fully fledged vegan looking for new ideas, want to reduce your meat intake, make more environmentally friendly food choices, or just keen to eat more veg – Rachel’s genius cookbook is for you.

The Sioux Chef's Indigenous Kitchen

Author: Sean Sherman
Publisher: U of Minnesota Press
ISBN: 1452967431
Category : Cooking
Languages : en
Pages : 280

Book Description
2018 James Beard Award Winner: Best American Cookbook Named one of the Best Cookbooks of 2017 by NPR, The Village Voice, Smithsonian Magazine, UPROXX, New York Magazine, San Francisco Chronicle, Mpls. St. PaulMagazine and others Here is real food—our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, “clean” ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef’s Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy. Sherman dispels outdated notions of Native American fare—no fry bread or Indian tacos here—and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef’s healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut–maple bites. The Sioux Chef’s Indigenous Kitchen is a rich education and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.

Sous Vide Made Simple

Author: Lisa Q. Fetterman
Publisher: Ten Speed Press
ISBN: 0399582029
Category : Cooking
Languages : en
Pages : 194

Book Description
A follow-up to the successful Sous Vide at Home, with 65 recipes for easy weeknight meals using this popular cooking technique to greatest effect. Sous Vide Made Simple couples the home sous vide machine with a do-ahead approach to help you streamline your cooking. The book centers around foolproof master recipes for flawless meat, poultry, fish, and vegetables that can be made quickly and easily (and in advance!) with your home immersion circulator, and then 50 spin-off recipes for turning these into crowd-pleasing full meals. Nearly all of the recipes can be prepped in advance, and then finished using a conventional cooking method, and on the table in under an hour. Unlike other sous vide cookbooks, Sous Vide Made Simple isn't just meat and potatoes, instead, it's packed with vegetables, lighter fare, and globally inspired food, like Grilled Fish Tacos with Mango Salsa, Cauliflower Steaks with Almonds and Kalamata Yogurt Sauce, Carnitas Tacos with Salsa Verde, and Eggplant Shakshuka—as well as improved classics like Beef Bourguignon Pot Roast and Grilled Pork Chops with Apple Chutney—and every recipe is accompanied by a beautiful photograph. Partly a how-to manual and partly a cookbook, Sous Video Made Simple gives the home cook, sous vide novice and old pro alike, all the information and encouragement to incorporate sous vide technology into a delicious everyday cooking repertoire.

The Nasty Bits

Author: Anthony Bourdain
Publisher: Bloomsbury Publishing USA
ISBN: 1596917210
Category : Biography & Autobiography
Languages : en
Pages : 306

Book Description
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.