Women Chefs of New York


Author: Nadia Arumugam
Publisher: Bloomsbury Publishing
ISBN: 1472932730
Category: Cooking
Page: 288
View: 6641

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Women Chefs of New York is a colorful showcase of twenty-five leading female culinary talents in the restaurant capital of the world, including Jean Adamson and British-born April Bloomfield, who have both previously worked at The River Cafe in London. In a fiercely competitive, male-dominated field, these women have risen to the top, and their stories--and their recipes--make it abundantly clear why. Food writer Nadia Arumugam braves the sharp knives and the sputtering pans of oil for intimate interviews, revealing the chefs' habits, quirks, food likes, and dislikes, their proudest achievements, and their aspirations. Each chef contributes four signature recipes--appetizers, entrees, and desserts--to recreate the experience of a meal from their celebrated kitchens. This gorgeous full-color cookbook includes portraits of these inspiring women, inviting interior shots of their restaurants, and mouthwatering pictures of the featured dishes, styled by the chefs themselves--all captured by celebrated food photographer Alice Gao. Women Chefs of New York features all-stars such as Amanda Freitag, Jody Williams, April Bloomfield (The Spotted Pig, The Breslin), Gabrielle Hamilton (Prune), Christina Tosi (Momofuku Milk Bar), and Alex Raij (La Vara, Txikito, El Quinto) as well as up-and-coming players like Zahra Tangorra (Brucie), Ann Redding (Uncle Boons), and Sawako Ockochi (Shalom Japan). It's the ultimate gift for any cook or foodie--man or woman--interested in the food that's dazzling discerning palates in NYC now.

New York

Die Kultrezepte
Author: Marc Grossman
Publisher: N.A
ISBN: 9783862443826
Category:
Page: 272
View: 9952

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"A Woman's Place is in the Kitchen"

The Evolution of Women Chefs
Author: Ann Cooper
Publisher: International Thomson Publishing Services
ISBN: N.A
Category: Cookbooks
Page: 312
View: 3494

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Chronicles the history of women's roles in cooking and kitchens, discusses what choices and sacrifices women have made to become successful chefs, and explores the future of women in restaurant kitchens.

Skirt Steak

Women Chefs on Standing the Heat and Staying in the Kitchen
Author: Charlotte Druckman
Publisher: Chronicle Books
ISBN: 1452107092
Category: Biography & Autobiography
Page: 320
View: 6646

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Explores the lives of women chefs, discussing how they promote themselves and grow their businesses via television and social media, balancing eighteen-hour days and personal lives, and sexism.

Sweetbitter

Roman
Author: Stephanie Danler
Publisher: Aufbau Digital
ISBN: 3841212883
Category: Fiction
Page: 384
View: 9336

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„Eine rohe, schnörkellose, beißende, wilde Liebesgeschichte.“ Marie Claire. Eigentlich wollte Tess nicht Kellnerin werden, sondern ihrer provinziellen Heimat entkommen, in die Großstadt eintauchen und endlich herausfinden, was sie will vom Leben. Durch Zufall landet sie in einem edlen New Yorker Restaurant mit seinen ganz eigenen Regeln, Allianzen, Intrigen, Affären und Freundschaften. Um nicht unterzugehen, muss sie hart arbeiten und vor allem schnell lernen, was in der Gourmet-Welt wichtig ist. Und dann verliebt sie sich in den unnahbaren Barmann Jake. Sweetbitter ist ein großer Roman über den Genuss und die Obsession – darüber, dass man manchmal besessen sein muss, um wirklich genießen zu können. „Ein Roman als Sinnesrausch.“ Brigitte Woman.

Love What You Do

Building a Career in the Culinary Industry
Author: Hamilton; Cornelio; Papagni, PhD.
Publisher: iUniverse
ISBN: 1440159688
Category: Business & Economics
Page: 196
View: 6965

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Starting or changing careers can be an intimidating process. For those seeking their first job, there is much to learn, while career changers may face doubts about their options or obstacles in pursuing their dream. LOVE WHAT YOU DO demystifies the career decision process and guides readers through the steps of any job hunt. It also helps people prepare for, and find, careers of all kinds in the culinary world. LOVE WHAT YOU DO begins with DECIDING, where we ask readers to do a thorough self-inventory to uncover their goals, passions, strengths and weaknesses. In this section, we emphasize the importance of experience and credentials, especially during tough economic times. We also focus on how to handle the obstacles and doubts that are an inevitable part of any new endeavor. Section II, TRAINING, outlines the steps needed to begin a successful culinary career. Both culinary school and on-the-job training are discussed as possible options. We identify what to look for in a culinary program and how to apply. We also explore paid and non-paid positions available within the industry. Finally, we look at salaries and budgets. The final section, LAUNCHING, is all about jobs. We help readers decide what kinds of positions might be best for their needs and interests and how to conduct an effective job hunt, also including jobs outside the kitchen such as food blogging and food television production. We outline what to expect in the first year in the industry and how to excel. The book concludes with profiles of three culinary entrepreneurs and a brief introduction to jobs that are community-oriented. Interspersed throughout the book are brief profiles of people in the culinary world as well as facts, exercises and quotes from prominent chefs.

Salz. Fett. Säure. Hitze

Die vier Elemente guten Kochens.
Author: Samin Nosrat
Publisher: Antje Kunstmann
ISBN: 3956142829
Category: Cooking
Page: 472
View: 784

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Samin Nosrat verdichtet ihre reiche Erfahrung als Köchin und Kochlehrerin zu einem so einfachen wie revolutionären Ansatz. Es geht dabei um die vier zentralen Grundlagen guten Kochens: Salz, Fett, Säure und Hitze. Salz – das die Aromen vertieft. Fett – das sie trägt und attraktive Konsistenzen ermöglicht. Säure – die alle Aromen ausbalanciert. Und Hitze – die die Konsistenz eines Gerichts letztendlich bestimmt. Wer mit diesen vier Elementen souverän umgeht, kann exzellent kochen, ohne sich an Rezepte klammern zu müssen. Voller profundem Wissen, aber mit leichter Hand und gewinnendem Ton führt Nosrat in alle theoretischen und praktischen Aspekte guten Kochens ein, vermittelt Grundlagen und Küchenchemie und verrät jede Menge inspirierender Tipps und Tricks. In über 100 unkomplizierten Rezepten wird das Wissen vertieft und erprobt: frische Salate, perfekt gewürzte Saucen, intensiv schmeckende Gemüsegerichte, die besten Pastas, 13 Huhn-Varianten, zartes Fleisch, köstliche Kuchen und Desserts. Samin Nosrats Rezepte ermuntern zum Ausprobieren und zum Improvisieren. Angereichert mit appetitanregenden Illustrationen und informativen Grafiken ist dieses Buch ein unverzichtbarer Küchenkompass, der Anfänger genauso glücklich macht wie geübte Köche.

Cooks' Books

An Affectionate Guide to the Literature of Food and Cooking
Author: L. Patrick Coyle
Publisher: New York, N.Y. : Facts on File
ISBN: N.A
Category: Cookbooks
Page: 239
View: 5665

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Traces the history of cookbooks, and describes important works on cooking, shopping, equipment selection, and food appreciation.

Great Women Chefs of Europe


Author: Gilles Pudlowski
Publisher: Flammarion-Pere Castor
ISBN: N.A
Category: Cooking
Page: 191
View: 4773

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If women, little by little, have been taking over in professional domains traditionally dominated by men, their conquest of the world's kitchens has come to a slow boil. Great Women Chefs of Europe unites thirty-five of Europe's most revered women chefs who are reinventing the art of cooking. They invite us behind the scenes to discover their universe - from the hearth to their visits with local producers - and entrust us with their signature recipes.

Taking the Heat

Women Chefs and Gender Inequality in the Professional Kitchen
Author: Deborah A. Harris,Patti Giuffre
Publisher: Rutgers University Press
ISBN: 0813571278
Category: Business & Economics
Page: 246
View: 8545

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A number of recent books, magazines, and television programs have emerged that promise to take viewers inside the exciting world of professional chefs. While media suggest that the occupation is undergoing a transformation, one thing remains clear: being a chef is a decidedly male-dominated job. Over the past six years, the prestigious James Beard Foundation has presented 84 awards for excellence as a chef, but only 19 were given to women. Likewise, Food and Wine magazine has recognized the talent of 110 chefs on its annual “Best New Chef” list since 2000, and to date, only 16 women have been included. How is it that women—the gender most associated with cooking—have lagged behind men in this occupation? Taking the Heat examines how the world of professional chefs is gendered, what conditions have led to this gender segregation, and how women chefs feel about their work in relation to men. Tracing the historical evolution of the profession and analyzing over two thousand examples of chef profiles and restaurant reviews, as well as in-depth interviews with thirty-three women chefs, Deborah A. Harris and Patti Giuffre reveal a great irony between the present realities of the culinary profession and the traditional, cultural associations of cooking and gender. Since occupations filled with women are often culturally and economically devalued, male members exclude women to enhance the job’s legitimacy. For women chefs, these professional obstacles and other challenges, such as how to balance work and family, ultimately push some of the women out of the career. Although female chefs may be outsiders in many professional kitchens, the participants in Taking the Heat recount advantages that women chefs offer their workplaces and strengths that Harris and Giuffre argue can help offer women chefs—and women in other male-dominated occupations—opportunities for greater representation within their fields. Click here to access the Taking the Heat teaching guide (http://rutgerspress.rutgers.edu/pages/teaching_guide_for_taking_the_heat.aspx).

Routledge International Encyclopedia of Women

Global Women's Issues and Knowledge
Author: Cheris Kramarae,Dale Spender
Publisher: Routledge
ISBN: 1135963150
Category: Reference
Page: 2050
View: 4235

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For a full list of entries and contributors, sample entries, and more, visit the Routledge International Encyclopedia of Women website. Featuring comprehensive global coverage of women's issues and concerns, from violence and sexuality to feminist theory, the Routledge International Encyclopedia of Women brings the field into the new millennium. In over 900 signed A-Z entries from US and Europe, Asia, the Americas, Oceania, and the Middle East, the women who pioneered the field from its inception collaborate with the new scholars who are shaping the future of women's studies to create the new standard work for anyone who needs information on women-related subjects.

Tess

Roman
Author: Thomas Hardy
Publisher: Deutscher Taschenbuch Verlag
ISBN: 3423416351
Category: Fiction
Page: 592
View: 9989

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Der große Schicksalsroman Durch Zufall erfährt die in ärmlichen Verhältnissen lebende Tess Durbeyfield, dass ihre Familie einem alten normannischen Adelsgeschlecht entstammt. Ihr Entschluss, vermeintliche Verwandte zu besuchen, hat fatale Folgen für die junge Frau: Sie trifft auf die zwei Männer, die den Gang ihres Schicksals unheilvoll lenken. Mit Tess sorgte Thomas Hardy 1891 für Aufsehen. Der Roman zählt zu den großen Klassikern der englischen Literatur. Diese Neuausgabe in attraktiver Sonderausstattung bietet die zeitgemäße Übersetzung von Helga Schulz.

Celebrity Chefs of New Jersey

Their Stories, Recipes, and Secrets
Author: Teresa Politano
Publisher: Rutgers University Press
ISBN: 0813548977
Category: Biography & Autobiography
Page: 246
View: 5127

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In Celebrity Chefs of New Jersey, Teresa Politano profiles Craig Shelton, the chef who crystallized New Jersey's place in culinary history with his legendary Ryland Inn, along with other chefs, telling their personal stories of both creativity and survival. Some of these men and women rose from humble or difficult childhoods to fame in the food world. Others were not only talented but lucky enough to be in the right place at the right time. Their stories are arranged into three categories: legends, stars, and chefs to watch, and then topped off with a sweet surprise finish. The chefs, many photographed by the award-winning staff of The Star-Ledger, share their secrets and some of their sought-after signature recipes.

Women Chefs

A Collection Of Portraits And Recipes From California's Culinary Pioneers
Author: Jim Burns,Betty Ann Brown
Publisher: Da Capo Press
ISBN: 9780201191899
Category: Cooking
Page: 320
View: 4610

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Blood, Bones & Butter

The Inadvertent Education of a Reluctant Chef
Author: Gabrielle Hamilton
Publisher: Random House
ISBN: 1588369315
Category: Biography & Autobiography
Page: 320
View: 3470

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NEW YORK TIMES BESTSELLER Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent twenty hard-living years trying to find purpose and meaning in her life. Blood, Bones & Butter follows an unconventional journey through the many kitchens Hamilton has inhabited through the years: the rural kitchen of her childhood, where her adored mother stood over the six-burner with an oily wooden spoon in hand; the kitchens of France, Greece, and Turkey, where she was often fed by complete strangers and learned the essence of hospitality; Hamilton’s own kitchen at Prune, with its many unexpected challenges; and the kitchen of her Italian mother-in-law, who serves as the link between Hamilton’s idyllic past and her own future family—the result of a prickly marriage that nonetheless yields lasting dividends. By turns epic and intimate, Gabrielle Hamilton’s story is told with uncommon honesty, grit, humor, and passion.

Geständnisse eines Küchenchefs

Was Sie über Restaurants nie wissen wollten
Author: Anthony Bourdain
Publisher: Karl Blessing Verlag
ISBN: 3641106206
Category: Biography & Autobiography
Page: 352
View: 8225

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Montags keine Meeresfrüchte! Das ist noch eine der harmloseren Gefahren, auf die Anthony Bourdain in seinen gnadenlosen, abgründig witzigen Memoiren hinweist. Von der Strandkneipe bis zum Nobelrestaurant hat er alles durchlebt, was diese wahrhaft heiße Szene zu bieten hat. Ein unvergesslicher Blick hinter die Küchentür und eine abenteuerliche Reise in die dunklen Gefilde der kulinarischen Welt.

Blood, Bones and Butter

The inadvertent education of a reluctant chef
Author: Gabrielle Hamilton
Publisher: Random House
ISBN: 1446476219
Category: Biography & Autobiography
Page: 304
View: 4450

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Blood, Bones & Butter follows the chef Gabrielle Hamilton's extraordinary journey through the places she has inhabited over the years: the rural kitchen of her childhood, where her adored mother stood over the six-burner with wooden spoon in hand; the kitchens of France, Greece, and Turkey, where she was often fed by complete strangers and learned the essence of hospitality; and the kitchen of her beloved Italian mother-in-law, who serves as the link between Hamilton's idyllic past and her own future family. Unflinchingly honest, moving, beautifully crafted and funny, this is a rollicking, passionate story of food, purpose and family.

Hiroko's American Kitchen

Cooking with Japanese Flavors
Author: Hiroko Shimbo
Publisher: Andrews McMeel Publishing
ISBN: 1449409784
Category: Cooking
Page: 224
View: 4964

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125 new recipes that highlight the best of Japanese cuisine, but in new, simpler ways.

Appetites

Ein Kochbuch
Author: Anthony Bourdain
Publisher: Riva Verlag
ISBN: 3959716672
Category: Cooking
Page: 304
View: 1984

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In Appetites stellt Anthony Bourdain seine Lieblingsgerichte vor, die ihm schon während seiner Kindheit, später in seiner Karriere als Koch und natürlich auf seinen Reisen ans Herz gewachsen sind. Doch Appetites ist weit mehr als ein Kochbuch. Es ist ein Kunstwerk. Ein Manifest. Eine Reflexion über das (richtige) Leben und ein Schlachtplan für die Küche, der dabei hilft, Gäste mit atemberaubender Effizienz in Schrecken zu versetzen. Die Fotos sind rebellisch, frech, ungeschönt, unkonventionell. Sie zeigen, wie es in einer Küche wirklich zugeht, und zelebrieren Bourdains Bad-Boy-Image auf schaurig-schöne Weise. Die Gerichte schmecken dennoch fantastisch und sollten – in Bourdains Augen – wirklich von jedem gekocht werden können.

Leckerbissen


Author: N.A
Publisher: N.A
ISBN: 9783831004751
Category:
Page: 240
View: 4967

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Köstliche Gerichte für jeden Tag, aber auch delikate Menüs für besondere Gelegenheiten von der englischen äKultä-Köchin Nigella Lawson, die für eine unkomplizierte Küche plädiert.