Chef S Collective Recipes Tips And Secrets From 50 Of The World S Greatest Chefs

Author: Michelle Tchea
Editor: Marshall Cavendish International Asia Pte Ltd
ISBN: 9814779385
File Size: 78,38 MB
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Around the world, Asian chefs are making their mark in the culinary arena with their innovative menus and forward-looking dishes. Chefs Collective is an exciting book that sees more than 50 of these rising and renowned chefs with Asian roots come together to share their award-winning recipes through author and food and travel professional, Michelle Tchea. With candid insights into their philosophy of food and cooking, and expert tips to preparing their most requested dishes, Chefs Collective is the definitive introduction and guide to these rising stars of the culinary world.

Chefs Collective

Author: Michelle Tchea
Editor: Marshall Cavendish International (Asia) Pte Limited
ISBN: 9789814771924
File Size: 78,41 MB
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- With more than 50 exclusive recipes from young, award-winning chefs from around the world - Includes personal tips and advice from the chefs to preparing their signature dishes - All chefs featured have Asian roots, so dishes are Asian in origin or feature Asian ingredients - Offers foodies an in-depth look at Asian dishes/ingredients and how they can be prepared for the modern table

Plusixfive

Author: Goz Lee and Friends
Editor: Epigram Books
ISBN: 981075907X
File Size: 18,87 MB
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Winner, Best Chef Cookbook, Singapore, Gourmand World Cookbook Awards 2014 Winner, Best Illustrations, Singapore, Gourmand World Cookbook Awards 2014 Lamenting the lack of good Singaporean food in London (Singapore fried noodles doesn’t count), Goz Lee started the plusixfive supper club out of his one-bedroom flat in Islington, determined to showcase his country’s cooking to hungry Londoners. Since its founding, plusixfive has taken the London supper-club world by storm, regularly selling out its monthly dinners and counting among its guests celebrity chefs, food critics, bloggers and television stars. Taking its name from Singapore’s international dialling code, plusixfive is the result of one young, homesick and hungry Singaporean’s desire to share the spirit of delicious food and good company. Along the way, Goz found two like-minded, food-obsessed Singaporean food bloggers to continue his culinary legacy while he moved to Hong Kong to expand plusixfive’s ventures abroad. He also picked up a motley crew of volunteers, all of whom contribute to the supper club in their free time. Structured like a regular supper-club night, Plusixfive: A Singaporean Supper Club Cookbook is packed with stories about plusixfive’s signature dishes, memories of Singapore and guest recipes from the likes of Momofuku Seiōbo head chef Ben Greeno, Hollow Legs food blogger Lizzie Mabbot and The Straits Times food editor Tan Hsueh Yun. With passion and irreverence, Goz and his team demystify local hawker favourites like satay and chwee kueh and staples of Peranakan cooking like babi pongteh and ayam buah keluak, teaching you how to cook delicious Singaporean food right out of your own kitchen. Featuring over 50 recipes with full-colour photos and written in a casual, approachable style, this cookbook makes the perfect gift for homesick, overseas Singaporeans, or young people just embarking on their first culinary adventures in the kitchen.

Food Lovers Guide To Charleston Savannah

Author: Holly Herrick
Editor: Rowman & Littlefield
ISBN: 076277598X
File Size: 65,45 MB
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Savor the Flavors of Charleston & Savannah Charleston and Savannah. These two storied southern cities, just 110 miles apart, boast their own thriving culinary scenes and together encompass the heart of Lowcountry cuisine. In Food Lovers’ Guide to Charleston & Savannah, seasoned food writer Holly Herrick shares the inside scoop on the best places to find, enjoy, and celebrate these culinary treasures. She explores the best of both of these classic southern beauties and even a little in between. A bounty of mouthwatering delights awaits you. With delectable recipes from the renowned kitchens of iconic eateries, diners, and elegant dining rooms, Food Lovers’ Guide to Charleston & Savannah With delectable recipes from the renowned kitchens of iconic eateries, diners, and elegant dining rooms, Food Lovers’ Guide to Charleston & Savannah is the ultimate resource for food lovers Inside You'll Find: • Favorite restaurants and landmark eateries • Farmers’ markets and farm stands • Specialty food stores, markets and products • Food festivals and culinary events • Recipes from top Charleston and Savannah chefs • Cooking classes • The cities’ best cafes, taverns, and wine bars • Local food lore and kitchen wisdom

Edible Memory

Author: Jennifer A. Jordan
Editor: University of Chicago Press
ISBN: 022622810X
File Size: 21,76 MB
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Jordan begins with the heirloom tomato, inquiring into its botanical origins in South America and its culinary beginnings in Aztec cooking to show how the homely and homegrown tomato has since grown to be an object of wealth and taste, as well as a popular symbol of the farm-to-table and heritage foods movements. She shows how a shift in the 1940s away from open pollination resulted in a narrow range of hybrid tomato crops. But memory and the pursuit of flavor led to intense seed-saving efforts increasing in the 1970s, as local produce and seeds began to be recognized as living windows to the past.

Restaurant Weeks Are Murder

Author: Libby Klein
Editor: Kensington Books
ISBN: 1496713087
File Size: 73,78 MB
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Cape May, New Jersey, is the site of a big culinary competition—and the knives are out . . . Poppy McAllister is happy about opening a Jersey Shore B&B—but working in a professional kitchen has always been her real dream. Now it’s coming true, at least briefly, as she teams up with her former fiancée, Tim—and his condescending partner, Gigi—during the high-profile Restaurant Week challenge. Poppy’s specialty is pastries, despite her devotion to a Paleo diet. But if anyone can make glorious gluten-free goodies, it’s Poppy. Things get heated quickly—especially when some ingredients get switched and Tim’s accused of sabotage. Relatively harmless pranks soon escalate into real hazards, including an exploding deep fryer. And now one of the judges has died after taking a bite of Poppy’s cannoli—making her the chef suspect . . . Includes Seven Recipes from Poppy’s Kitchen!

Out Of The Earth

Author: Kerry Downey Romaniello
Editor: Spinner Publications
ISBN: 9780932027405
File Size: 37,17 MB
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Holds special interest for gourmets and everyday cooks; people in agriculture; food specialists; farm conservationists; people who live or vacation in coastal Rhode Island and Massachusetts.Fresh ingredients take center stage in this unique cookbook's exquisite full-color photos and innovative recipes. Kerry Romaniello, executive chef of Westport Rivers Winery & Vineyards, provides a splendid collection of recipes from New England chefs and farmers -- using native ingredients such as berries, squash, corn, beans, apples, turnips, and more. Recipes include Veal Medallions with Peaches and Gorgonzola Cheese, Westport Macomber Cake, Grilled Leg of Lamb with Honey-Lavendar Marinade and much more.

Know How Transfer From Managers To Employees In A French Haute Cuisine Restaurant A Case Study

Author: Giulia Lucarelli
Editor: GRIN Verlag
ISBN: 3668065292
File Size: 56,63 MB
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Research Paper (postgraduate) from the year 2015 in the subject Business economics - Business Management, Corporate Governance, grade: B, University of Southern Denmark, language: English, abstract: The aim of this paper is to analyze how a change in the manager's know-how influences the collective production know-how of the considered organization. The case study taken into consideration is an haute cuisine French restaurant. A longitudinal study has been performed within eight years. During these years, three head chefs took over each others’. The individual knowing of each of them influenced in a different way the collective production know-how development. Hence, this paper after a short presentation of the case, analyzes in detail how each set of the different head chefs’ individual knowing have impacted the establishment of shared practice and the consequential change in the production know-how growth.

Los Angeles Magazine

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ISBN:
File Size: 68,39 MB
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Los Angeles magazine is a regional magazine of national stature. Our combination of award-winning feature writing, investigative reporting, service journalism, and design covers the people, lifestyle, culture, entertainment, fashion, art and architecture, and news that define Southern California. Started in the spring of 1961, Los Angeles magazine has been addressing the needs and interests of our region for 48 years. The magazine continues to be the definitive resource for an affluent population that is intensely interested in a lifestyle that is uniquely Southern Californian.

Vegetables And Fruits Resource Organization

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ISBN:
File Size: 28,91 MB
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Special Reference Briefs

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File Size: 74,52 MB
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Vegetables And Fruits A Guide To Heirloom Varieties And Community Based Stewardship Volume 2 Resource Organizations Special Reference Briefs Series No Srb 98 06 September 1998

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Tarzan Economics

Author: Will Page
Editor: Simon and Schuster
ISBN: 1471190935
File Size: 55,36 MB
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A stunning new insight into how the most crucial lesson you can learn in today’s challenging business environment is how to change the fundamentals of what you do, rather than carry on fighting a battle that is already lost. The near destruction of the music industry at the hands of online piracy and its subsequent recovery on the backs of digital streaming platforms is more than just the biggest story of disruption and reinvention of the digital age. It is also a trove of insights on how to confront the metamorphosis we are all facing in dealing with the Covid-19 era, as accelerating tech and economic changes reshape our work, our play and our very minds. Will Page, Spotify’s first chief economist, extrapolates music’s journey into eight guiding principles for pivoting through the ubiquitous disruption in nearly all industries. Expect the unexpected with transferable lessons coming from Starbucks, Tupperware and even Groucho Marx. The notion of 'Tarzan Economics' ties these principles together: a framework for recognising and acting on disruption, by letting go of the old vine and grabbing onto the new. Page joyfully brings these insights to life and provides a guide for knowing not just how to grab the new vine, but when. He assesses the new dynamics of the 'long tail', identifies friends and foes in the battle for scarce attention and provides a practical tool for discovering the right role for each of us to succeed in this new modern world. As we emerge from the unprecedented disruption of a global pandemic, Tarzan Economics shows all of us - individuals, organisations and institutions - that if the vine we are holding onto is withering, we can have confidence to reach out for a new one in 2021 and beyond.

Making Taste Public

Author: Carole Counihan
Editor: Bloomsbury Publishing
ISBN: 1350052698
File Size: 18,99 MB
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Making Taste Public takes an ethnographic approach to show how social relations shape - and are shaped by - the taste of food. Recognizing that different cultures have different taste preferences and flavour principles embedded in cuisine, editors Carole Counihan and Susanne Højlund ask how these differences are generated. The editors have compiled 14 chapters to show how specific influences become a part of our sensorial apparatus and identity through shared experiences of making, eating, and talking about food. Using case studies from Asia, Europe and America, the book presents a theory of how taste is made public through everyday practices. The authors are exploring how place, production methods and cooking techniques create tastes. They discuss the criteria determining good and bad tastes, and how tastes and memories evolve over time. Subjects such as how values can be embedded in taste, and the role of taste education in food movements, homes, and schools are explored. The different chapters examine definitions and mobilizations of taste in different institutions, public places, and regions around the world to reveal ethnographic understandings of how people learn, experience, and share taste. With contributions spanning the Solomon Islands, Denmark, Japan, Canada, France, the USA, and Italy, Making Taste Public is a fascinating account of how our sense of taste is continuously shaped and re-shaped in relation to social and cultural context, societal and environmental premises. The book will interest anyone studying anthropology, sociology, food studies, sensory studies and human geography.

The Best American Travel Writing 2021

Author: Padma Lakshmi
Editor: Houghton Mifflin Harcourt
ISBN: 0358361842
File Size: 74,72 MB
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“The beauty of good writing is that it transports the reader inside another person’s experience in some other physical place and culture,” writes Padma Lakshmi in her introduction, “and, at its best, evokes a palpable feeling of being in a specific moment in time and space.” The essays in this year’s Best American Travel Writing are an antidote to the isolation of the year 2020, giving us views into experiences unlike our own and taking us on journeys we could not take ourselves. From the lively music of West Africa, to the rich culinary traditions of Muslims in Northwest China, to the thrill of a hunt in Alaska, this collection is a treasure trove of diverse places and cultures, providing the comfort, excitement, and joy of feeling elsewhere. THE BEST AMERICAN TRAVEL WRITING 2021 INCLUDES KIESE MAKEBA LAYMON • LESLIE JAMISON • BILL BUFORD • JON LEE ANDERSON • MEGHAN DAUM LIGAYA MISHAN • PAUL THEROUX and others

The Fight Over Food

Author: Wynne Wright
Editor: Penn State Press
ISBN: 0271045868
File Size: 43,62 MB
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&“One problem with the food system is that price is the bottom line rather than having the bottom line be land stewardship, an appreciation for the environmental and social value of small-scale family farms, or for organically grown produce.&” &—Interview with farmer in Skagit County, Washington For much of the later twentieth century, food has been abundant and convenient for most residents of advanced industrial societies. The luxury of taking the safety and dependability of food for granted pushed it to the back burner in the consciousness of many. Increasingly, however, this once taken-for-granted food system is coming under question on issues such as the humane treatment of animals, genetically engineered foods, and social and environmental justice. Many consumers are no longer content with buying into the mainstream, commodity-driven food market on which they once depended. Resistance has emerged in diverse forms, from protests at the opening of McDonald&’s restaurants worldwide to ever-greater interest in alternatives, such as CSAs (community-supported agriculture), fair trade, and organic foods. The food system is increasingly becoming an arena of struggle that reflects larger changes in societal values and norms, as expectations are moving beyond the desire for affordable, convenient foods to a need for healthy and environmentally sound alternatives. In this book, leading scholars and scholar-activists provide case studies that illuminate the complexities and contradictions that surround the emergence of a &“new day&” in agriculture. The essays found in The Fight Over Food analyze and evaluate both the theoretical and historical contexts of the agrifood system and the ways in which trends of individual action and collective activity have led to an &“accumulation of resistance&” that greatly affects the mainstream market of food production. The overarching theme that integrates the case studies is the idea of human agency and the ways in which people purposefully and creatively generate new forms of action or resistance to facilitate social changes within the structure of predominant cultural norms. Together these studies examine whether these combined efforts will have the strength to create significant and enduring transformations in the food system.

Alice Waters And Chez Panisse

Author: Thomas McNamee
Editor: Penguin
ISBN: 1101202084
File Size: 52,60 MB
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The first authorized biography of "the mother of American cooking" (The New York Times) This adventurous book charts the origins of the local "market cooking" culture that we all savor today. When Francophile Alice Waters opened Chez Panisse in Berkeley in 1971, few Americans were familiar with goat cheese, cappuccino, or mesclun. But it wasn't long before Waters and her motley coterie of dreamers inspired a new culinary standard incorporating ethics, politics, and the conviction that the best-grown food is also the tastiest. Based on unprecedented access to Waters and her inner circle, this is a truly delicious rags-to-riches saga.

Constructing Private Governance

Author: Graeme Auld
Editor: Yale University Press
ISBN: 0300210337
File Size: 14,93 MB
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Recent decades have witnessed the rise of social and environmental certification programs that are intended to promote responsible business practices. Consumers now encounter organic or fair-trade labels on a variety of products, implying such desirable benefits as improved environmental conditions or more equitable market transactions. But what do we know about the origins and development of the organizations behind these labels? This book examines forest, coffee, and fishery certification programs to reveal how the early decisions of programs on governance and standards affect the path along which individual programs evolve and the variety and number of programs across sectors.

Cultural Commons

Author: Enrico Eraldo Bertacchini
Editor: Edward Elgar Publishing
ISBN: 1781000069
File Size: 67,64 MB
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'The concept of the commons as a shared resource capable of yielding collective benefits to people is a well-established one in the social sciences, but its extension to jointly-owned cultural resources is relatively new. This pioneering book explores the idea of a cultural commons as it can be applied in a wide range of areas, including landscapes, art and design, gastronomy, heritage, the performing arts and the online world. Although the book's chapters are written mainly from the perspective of cultural economics, the scope of the volume is truly interdisciplinary. the book is more than just a comprehensive introduction to the topic. It is also a source of original ideas that will act as a stimulus to further research in the field.' – David Throsby, Macquarie University, Australia This compelling book offers a fresh and novel approach to study cultural and artistic expression from the perspective of 'the commons'. It demonstrates how identifying cultures as shared resources is useful in eliciting the main factors and social dilemmas affecting the production and evolution of cultural expression. Adopting the unifying perspective of 'the cultural commons', the chapters provide in-depth analysis of a wide range of cultural resources, including traditional cultural expression, heritage, gastronomy and cultural content in virtual worlds. Taking an interdisciplinary perspective and gathering contributions from economic, sociological and legal fields, this timely book proposes a new and complementary research agenda. Scholars and postgraduate students of cultural economics, cultural studies, and sociology of culture will find this authoritative and essential book invaluable.

The Chef S Garden

Author: FARMER LEE JONES
Editor: Penguin
ISBN: 0525541071
File Size: 51,10 MB
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An approachable, comprehensive guide to the modern world of vegetables, from the leading grower of specialty vegetables in the country Near the shores of Lake Erie is a family-owned farm with a humble origin story that has become the most renowned specialty vegetable grower in America. After losing their farm in the early 1980s, a chance encounter with a French-trained chef at their farmers' market stand led the Jones family to remake their business and learn to grow unique ingredients that were considered exotic at the time, like microgreens and squash blossoms. They soon discovered chefs across the country were hungry for these prized ingredients, from Thomas Keller in Napa Valley to Daniel Boulud in New York City. Today, they provide exquisite vegetables for restaurants and home cooks across the country. The Chef's Garden grows and harvests with the notion that every part of the plant offers something unique for the plate. From a perfect-tasting carrot, to a tiny red royal turnip, to a pencil lead-thin cucumber still attached to its blossom, The Chef's Garden is constantly innovating to grow vegetables sustainably and with maximum flavor. It's a Willy Wonka factory for vegetables. In this guide and cookbook, The Chef's Garden, led by Farmer Lee Jones, shares with readers the wealth of knowledge they've amassed on how to select, prepare, and cook vegetables. Featuring more than 500 entries, from herbs, to edible flowers, to varieties of commonly known and not-so-common produce, this book will be a new bible for farmers' market shoppers and home cooks. With 100 recipes created by the head chef at The Chef's Garden Culinary Vegetable Institute, readers will learn innovative techniques to transform vegetables in their kitchens with dishes such as Ramp Top Pasta, Seared Rack of Brussels Sprouts, and Cornbread-Stuffed Zucchini Blossoms, and even sweet concoctions like Onion Caramel and Beet Marshmallows. The future of cuisine is vegetables, and Jones and The Chef's Garden are on the forefront of this revolution.