40 Years in One Night - Hilarious True Adventures of a Restaurant Chef

Author: Greg Easter
Publisher: International Cuisine Press
ISBN: 9781934939970
Category : Biography & Autobiography
Languages : en
Pages : 156

Book Description
If you're already a fan of his many professional cooking videos, just wait until you get to know the guy behind the camera! Here's an autobiography like nothing you've ever seen before. After having started out as one of the pioneers of the computer revolution in Silicon Valley, he left to follow his destiny of becoming a chef, eventually working in top restaurants on three continents. Fascinating stories from a lifetime of travels reveal the inner politics in restaurant kitchens, hilarious encounters with Hollywood celebrities and, just as his YouTube viewers have came to expect, some insightful lessons in molecular food chemistry. He also explains some little-known aspects of life in modern Russia, where he has been living for the last few years. There's never a dull moment and laughs galore!

40 Years of Chez Panisse: The Power of Gathering

Author: Alice Waters
Publisher: Clarkson Potter
ISBN: 0307718263
Category : Cooking
Languages : en
Pages : 306

Book Description
Chez Panisse opened its doors in 1971. Founded by Alice Waters, the restaurant is rooted in her conviction that the best-tasting food is organic, locally grown, and harvested in ecologically sound ways by people who are taking care of the land for future generations. The quest for such ingredients has always determined the restaurant’s cuisine, and, over the course of forty years, Chez Panisse has helped create a community of local farmers and ranchers whose dedication to sustainable agriculture assures the restaurant a steady supply of fresh and pure ingredients. In Forty Years of Chez Panisse: The Power of Gathering, Alice takes readers on her journey from the humble and visionary beginnings of the restaurant, through its rise and the acclaim, to the Café and the influential Chez Panisse Foundation. Organized by decade, the book includes a wealth of archival material and photographs—menus; invitations; pictures of Alice at the restaurant and around the world, with those who have passed through her life—and interviews from public figures and cooks who have been inspired by or mentored at the restaurant. This tribute to the delicious food revolution that began with Alice Waters and Chez Panisse is an important work for anyone who cares about food, sustainability, and the powerful legacy that Alice has built.

The Last Chinese Chef

Author: Nicole Mones
Publisher: Houghton Mifflin Harcourt
ISBN: 9780547053738
Category : Fiction
Languages : en
Pages : 308

Book Description
This exhilarating story is the transporting tale of how the sensual, romantic elements of haute Chinese cuisine become the perfect ingredients to lift the troubled soul of a grieving American woman.

Cocktails of the South Pacific and Beyond - Advanced Mixology

Author: Greg Easter
Publisher: International Cuisine Press
ISBN: 9781934939581
Category : Cooking
Languages : en
Pages : 276

Book Description
Easter reveals long-forgotten methods of producing cocktails from over a century of his family's business in the liquor trade before, during, and after Prohibition, and extensive experiences traveling around the world, from Polynesia to Eastern Europe.

Notes from a Young Black Chef

Author: Kwame Onwuachi
Publisher: Vintage
ISBN: 0525433910
Category : Biography & Autobiography
Languages : en
Pages : 290

Book Description
“Kwame Onwuachi’s story shines a light on food and culture not just in American restaurants or African American communities but around the world.” —Questlove By the time he was twenty-seven years old, Kwame Onwuachi had opened—and closed—one of the most talked about restaurants in America. He had sold drugs in New York and been shipped off to rural Nigeria to “learn respect.” He had launched his own catering company with twenty thousand dollars made from selling candy on the subway and starred on Top Chef. Through it all, Onwuachi’s love of food and cooking remained a constant, even when, as a young chef, he was forced to grapple with just how unwelcoming the food world can be for people of color. In this inspirational memoir about the intersection of race, fame, and food, he shares the remarkable story of his culinary coming-of-age; a powerful, heartfelt, and shockingly honest account of chasing your dreams—even when they don’t turn out as you expected.

Dirt

Author: Bill Buford
Publisher: Vintage
ISBN: 0385353197
Category : Cooking
Languages : en
Pages : 447

Book Description
“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.

VEGETABLES FOR CARNIVORES - A

Author: Greg Easter
Publisher: International Cuisine Press
ISBN: 9781934939949
Category : Cooking
Languages : en
Pages : 152

Book Description
The author of the successful Cooking in Russia series introduces groundbreaking techniques in vegetarian cuisine. If you want to switch to a healthier vegetable-rich diet, but still want the rich, deep flavors of meat and seafood, here is a way to enjoy both at the same time.

The 4-hour Chef

Author: Timothy Ferriss
Publisher: Houghton Mifflin Harcourt
ISBN: 0547884591
Category : Cooking
Languages : en
Pages : 677

Book Description
Building upon Timothy Ferriss's internationally successful "4-hour" franchise, The 4-Hour Chef transforms the way we cook, eat, and learn. Featuring recipes and cooking tricks from world-renowned chefs, and interspersed with the radically counterintuitive advice Ferriss's fans have come to expect, The 4-Hour Chef is a practical but unusual guide to mastering food and cooking, whether you are a seasoned pro or a blank-slate novice.

Cooking in Russia - Youtube Channel Companion

Author: Greg Easter
Publisher: International Cuisine Press
ISBN: 9781934939987
Category : Cooking
Languages : en
Pages : 274

Book Description
The author shares over 40 years of his experience with professional tips and trade secrets, as well as a fascinating history of Russian cuisine explained for the first time in English. This is a comprehensive guide to more than 150 instructional cooking videos on YouTube by the author from around the world, as well as additional recipes and methods never before revealed.

My New Roots

Author: Sarah Britton
Publisher: Clarkson Potter
ISBN: 0804185395
Category : Cooking
Languages : en
Pages : 585

Book Description
At long last, Sarah Britton, called the “queen bee of the health blogs” by Bon Appétit, reveals 100 gorgeous, all-new plant-based recipes in her debut cookbook, inspired by her wildly popular blog. Every month, half a million readers—vegetarians, vegans, paleo followers, and gluten-free gourmets alike—flock to Sarah’s adaptable and accessible recipes that make powerfully healthy ingredients simply irresistible. My New Roots is the ultimate guide to revitalizing one’s health and palate, one delicious recipe at a time: no fad diets or gimmicks here. Whether readers are newcomers to natural foods or are already devotees, they will discover how easy it is to eat healthfully and happily when whole foods and plants are at the center of every plate.