I M Not Just A Restaurateur

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I M Not Just A Restaurateur

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Author : Creacom Notebooks
language : en
Publisher:
Release Date : 2019-07-22

I M Not Just A Restaurateur written by Creacom Notebooks and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-07-22 with categories.

This White Restaurateur Notebook / Journal makes an excellent Birthday, School, Graduation or Christmas gift for anyone that loves to follow their passion.

Prune

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Author : Gabrielle Hamilton
language : en
Publisher: Random House
Release Date : 2014-11-04

Prune written by Gabrielle Hamilton and has been published by Random House this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-11-04 with Cooking categories.

NEW YORK TIMES BESTSELLER From Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY NAMED ONE OF THE BEST BOOKS OF THE SEASON BY Time • O: The Oprah Magazine • Bon Appétit • Eater A self-trained cook turned James Beard Award–winning chef, Gabrielle Hamilton opened Prune on New York’s Lower East Side fifteen years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways. The result is delicious food that satisfies on many levels. Highly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant’s kitchen binders. It is written to Gabrielle’s cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks—a head’s up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish. Complete with more than with more than 250 recipes and 250 color photographs, home cooks will find Prune’s most requested recipes—Grilled Head-on Shrimp with Anchovy Butter, Bread Heels and Pan Drippings Salad, Tongue and Octopus with Salsa Verde and Mimosa’d Egg, Roasted Capon on Garlic Crouton, Prune’s famous Bloody Mary (and all 10 variations). Plus, among other items, a chapter entitled “Garbage”—smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune. Featured here are the recipes, approach, philosophy, evolution, and nuances that make them distinctively Prune’s. Unconventional and honest, in both tone and content, this book is a welcome expression of the cookbook as we know it. Praise for Prune “Fresh, fascinating . . . entirely pleasurable . . . Since 1999, when the chef Gabrielle Hamilton put Triscuits and canned sardines on the first menu of her East Village bistro, Prune, she has nonchalantly broken countless rules of the food world. The rule that a successful restaurant must breed an empire. The rule that chefs who happen to be women should unconditionally support one another. The rule that great chefs don’t make great writers (with her memoir, Blood, Bones & Butter). And now, the rule that restaurant food has to be simplified and prettied up for home cooks in order to produce a useful, irresistible cookbook. . . . [Prune] is the closest thing to the bulging loose-leaf binder, stuck in a corner of almost every restaurant kitchen, ever to be printed and bound between cloth covers. (These happen to be a beautiful deep, dark magenta.)”—The New York Times “One of the most brilliantly minimalist cookbooks in recent memory . . . at once conveys the thrill of restaurant cooking and the wisdom of the author, while making for a charged reading experience.”—Publishers Weekly (starred review)

The Art Of The Restaurateur

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Author : Nicholas Lander
language : en
Publisher: Phaidon Press
Release Date : 2012-09-17

The Art Of The Restaurateur written by Nicholas Lander and has been published by Phaidon Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-09-17 with Cooking categories.

Until 30 years ago, restaurateurs were considered the most important figures in any restaurant's success, with chefs consigned to the kitchen. This process began to change with the elevation of chef-patron Paul Bocuse in the late 1970s, and has continued with the rise of the celebrity chef. Restaurateurs are hugely important but rarely written about and significantly under-appreciated. The profession, other than its commercial and social aspects, has a fundamental human appeal: restaurateurs derive their name and profession from the French verb restaurer when their role was to restore the health of travellers battered by the potholes of French roads in the early 19th century. The role has changed a lot since then, and continues to evolve in fascinating ways."

The Naked Restaurateur

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Author :
language : en
Publisher: Carroll Insurance Group LLC
Release Date :

The Naked Restaurateur written by and has been published by Carroll Insurance Group LLC this book supported file pdf, txt, epub, kindle and other format this book has been release on with categories.

The Restaurateur

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Author : Gaston Frigault
language : en
Publisher: FriesenPress
Release Date : 2022-01-25

The Restaurateur written by Gaston Frigault and has been published by FriesenPress this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-01-25 with Fiction categories.

Over the decades, Toronto restaurateur James DeMilo has built an empire. But when an incident--the apparent suicide of a staff member-- reveals a different kind of disturbing incident, his world quickly begins to unravel. With his hands-on style and deeply held belief in respect, loyalty, and trust, James takes matters into his own hands to catch the culprits threatening his livelihood and family legacy. The Restaurateur reads as a literal feast. The reader is treated to the delicious inner workings of the restaurant industry and a binge-worthy account of the underlying drug world complete with Colombian connections.

Night Market

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Author : Kris Yenbamroong
language : en
Publisher: Clarkson Potter
Release Date : 2017-10-03

Night Market written by Kris Yenbamroong and has been published by Clarkson Potter this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-10-03 with Cooking categories.

If you love to eat Thai food, but don’t know how to cook it, Kris Yenbamroong wants to solve your problems. His brash style of spicy, sharp Thai party food is created, in part, by stripping down traditional recipes to wring maximum flavor out of minimum hassle. Whether it’s a scorching hot crispy rice salad, lush coconut curries, or a wok-seared pad Thai, it’s all about demystifying the universe of Thai flavors to make them work in your life. Kris is the chef of Night + Market, and this cookbook is the story of his journey from the Thai-American restaurant classics he grew eating at his family’s restaurant, to the rural cooking of Northern Thailand he fell for traveling the countryside. But it’s also a story about how he came to question what authenticity really means, and how his passion for grilled meats, fried chicken, tacos, sushi, wine and good living morphed into an L.A. Thai restaurant with a style all its own.

I M Not Just A Restaurant Inspector

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Author : Creacom Notebooks
language : en
Publisher: Independently Published
Release Date : 2019-06-29

I M Not Just A Restaurant Inspector written by Creacom Notebooks and has been published by Independently Published this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-06-29 with categories.

This White Restaurant Inspector Notebook / Journal makes an excellent Birthday, School, Graduation or Christmas gift for anyone that loves to follow their passion.

Meals Music And Muses

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Author : Alexander Smalls
language : en
Publisher: Flatiron Books
Release Date : 2020-02-25

Meals Music And Muses written by Alexander Smalls and has been published by Flatiron Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-02-25 with Cooking categories.

Iconic chef and world-renowned opera singer Alexander Smalls marries two of his greatest passions—food and music—in Meals, Music, and Muses. More than just a cookbook, Smalls takes readers on a delicious journey through the South to examine the food that has shaped the region. Each chapter is named for a type of music to help readers understand the spirit that animates these recipes. Filled with classic Southern recipes and twists on old favorites, this cookbook includes starters such as Hoppin’ John Cakes with Sweet Pepper Remoulade and Carolina Bourbon Barbecue Shrimp and Okra Skewers, and main dishes like Roast Quail in Bourbon Cream Sauce and Prime Rib Roast with Crawfish Onion Gravy. Complete with anecdotes of Smalls’s childhood in the Low Country and examinations of Southern musical tradition, Meals, Music, and Muses is a heritage cookbook in the tradition of Edna Lewis’s A Taste of Country Cooking.

The Honey Bee

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Author : Jake Stenziano
language : en
Publisher: Greenleaf Book Group
Release Date : 2019-10-15

The Honey Bee written by Jake Stenziano and has been published by Greenleaf Book Group this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-10-15 with Business & Economics categories.

A business parable that teaches the value of cultivating multiple streams of income—the surest, most achievable means of creating generational wealth. The Honey Bee tells the story of Noah—a disappointed, disaffected salesman who feels like his life is going nowhere until the day he has a chance encounter with a man named Tom Barnham, the beekeeper. In his charming, down-home way, Tom the “Bee Man” teaches Noah and his wife Emma how to grow their personal wealth using the lessons he learned from his beekeeping passion. Full of concrete lessons delivered through chapter after chapter of engaging vignettes, each of which includes actionable advice for new or aspiring entrepreneurs. Workbook-style sections at the end of each chapter help bring the lessons home, including questions to help you apply the lessons to your own business, and links to rich digital resources for even more information on how to get started creating your own multiple streams of income.

Kitchen Con

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Author : Trevor White
language : en
Publisher: Arcade Publishing
Release Date : 2008-05-27

Kitchen Con written by Trevor White and has been published by Arcade Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-05-27 with Biography & Autobiography categories.

The difference between Gordon Ramsay and a talking pig is that Gordon Ramsay never shuts up.. OCoFrom Kitchen Con. Our consumer culture canOCOt help but get wrapped up in designer crazesOCo these days our collective attention is focused on the designer food frenzy. Chefs are our newest celebrities and their restaurants are their stages, but hidden behind the elegant fa ade of fine dining exists the stark and sometimes shocking reality of the food industry. Renowned food critic Trevor White exposes what goes on behind the scenes in the high-stakes world of the restaurateur. Diners, be forewarned: this biting critique of restaurant culture shows todayOCOs most celebrated restaurants for what they really are: greedy, ostentatious businesses solely dedicated to the fame of their owners. Kitchen Con pays tribute to the history of dining out, starting with the first restaurants and moving on to the most fashionable and well-known kitchens in New York, Paris and London. Witty, humourous and polished, White takes his reader on a whirlwind trip through the restaurant racket, sparing no one!