[PDF] Yes Chef eBook

Author : Marcus Samuelsson
Publisher : Random House
Page : 354 pages
File Size : 21,58 MB
Release : 2012-06-26
Category : Biography & Autobiography
ISBN : 0440338816

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JAMES BEARD AWARD NOMINEE • NAMED ONE OF THE TEN BEST BOOKS OF THE YEAR BY VOGUE • NEW YORK TIMES BESTSELLER “One of the great culinary stories of our time.”—Dwight Garner, The New York Times It begins with a simple ritual: Every Saturday afternoon, a boy who loves to cook walks to his grandmother’s house and helps her prepare a roast chicken for dinner. The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and he will grow up to become the world-renowned chef Marcus Samuelsson. This book is his love letter to food and family in all its manifestations. Yes, Chef chronicles Samuelsson’s journey, from his grandmother’s kitchen to his arrival in New York City, where his outsize talent and ambition finally come together at Aquavit, earning him a New York Times three-star rating at the age of twenty-four. But Samuelsson’s career of chasing flavors had only just begun—in the intervening years, there have been White House state dinners, career crises, reality show triumphs, and, most important, the opening of Red Rooster in Harlem. At Red Rooster, Samuelsson has fulfilled his dream of creating a truly diverse, multiracial dining room—a place where presidents rub elbows with jazz musicians, aspiring artists, and bus drivers. It is a place where an orphan from Ethiopia, raised in Sweden, living in America, can feel at home. Praise for Yes, Chef “Such an interesting life, told with touching modesty and remarkable candor.”—Ruth Reichl “Marcus Samuelsson has an incomparable story, a quiet bravery, and a lyrical and discreetly glittering style—in the kitchen and on the page. I liked this book so very, very much.”—Gabrielle Hamilton “Plenty of celebrity chefs have a compelling story to tell, but none of them can top [this] one.”—The Wall Street Journal “Elegantly written . . . Samuelsson has the flavors of many countries in his blood.”—The Boston Globe “Red Rooster’s arrival in Harlem brought with it a chef who has reinvigorated and reimagined what it means to be American. In his famed dishes, and now in this memoir, Marcus Samuelsson tells a story that reaches past racial and national divides to the foundations of family, hope, and downright good food.”—President Bill Clinton

Author : Jennifer Segal
Publisher : Clarkson Potter
Page : 289 pages
File Size : 33,19 MB
Release : 2021-09-14
Category : Cooking
ISBN : 059323183X

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NEW YORK TIMES BESTSELLER • 70 quick-fix weeknight dinners and 30 luscious weekend recipes that make every day taste extra special, no matter how much ​time you have to spend in the kitchen—from the beloved bestselling author of Once Upon a Chef. “Jennifer’s recipes are healthy, approachable, and creative. I literally want to make everything from this cookbook!”—Gina Homolka, author of The Skinnytaste Cookbook Jennifer Segal, author of the blog and bestselling cookbook Once Upon a Chef, is known for her foolproof, updated spins on everyday classics. Meticulously tested and crafted with an eye toward both flavor and practicality, Jenn’s recipes hone in on exactly what you feel like making. Here she devotes whole chapters to fan favorites, from Marvelous Meatballs to Chicken Winners, and Breakfast for Dinner to Family Feasts. Whether you decide on sticky-sweet Barbecued Soy and Ginger Chicken Thighs; an enlightened and healthy-ish take on Turkey, Spinach & Cheese Meatballs; Chorizo-Style Burgers; or Brownie Pudding that comes together in under thirty minutes, Jenn has you covered.

Author : Linda Verji
Publisher :
Page : 381 pages
File Size : 22,38 MB
Release : 2017-04-11
Category :
ISBN : 9781520720708

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Chef Greyson Teller has had a thing for Snow Harrison since the moment she walked into his kitchen asking for a job. When she breaks up with her longtime boyfriend for what has to be the millionth time, he decides that this is finally his chance to show her that he's the one who truly knows the way to her heart.It's about to get hot in the kitchen.

Author : Nancy Silverton
Publisher : Knopf
Page : 384 pages
File Size : 19,56 MB
Release : 2020-10-13
Category : Cooking
ISBN : 0525654666

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From the James Beard Award-winning star of Netflix's Chef's Table: A whole new approach to American cooking, one that blends the cutting edge culinary ethos of Los Angeles, the timeless flavors of Italy, and the pleasures of grilling with fire. Featuring 100+ recipes from Chi Spacca, her acclaimed Los Angeles restaurant. In her tenth cookbook, Nancy Silverton ("Queen of L.A.'s restaurant scene" --Los Angeles Times), shares the secrets of cooking like an Italian butcher with recipes for meats, fish, and vegetables that capture the spirit of Italy. Drawing on her years living and cooking in Umbria, Italy, and from the menu of her revered steakhouse, Chi Spacca (hailed as a "meat speakeasy" by Food & Wine), Silverton, and Chi Spacca's executive chef Ryan DeNicola, present their take on such mouth-watering dishes as Beef Cheek and Bone Marrow Pie; Coffee-Rubbed Tri-Tip; Fried Whole Branzino with Pickled Peppers and Charred Scallions; and Moroccan Braised Lamb Shanks. And vegetable dishes are given just as much attention, from fire-kissed Whole Roasted Cauliflower with Green Garlic Crème Fraîche; Charred Sugar Snap Peas with Yogurt, Guanciale, and Lemon Zest; Little Gems with Herb Breadcrumbs, Bacon Vinaigrette, and Grated Egg; Roasted Beets with Chicories, Yogurt, and Lemon Zest. Also included are Silverton's own spins on steakhouse classics such as Caesar salad, creamed corn, and mashed potatoes, as well as desserts, including, of course, her beloved butterscotch budino.

Author : Veronica Chambers
Publisher : Penguin
Page : 209 pages
File Size : 15,26 MB
Release : 1997-05-01
Category : Biography & Autobiography
ISBN : 1573225991

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On the streets of Brooklyn in the 1970s, Veronica Chambers mastered the whirling helixes of a double-dutch jump rope with the same finesse she brought to her schoolwork, her often troubled family life, and the demands of being overachieving and underprivileged. Her mother—a Panamanian immigrant—was too often overwhelmed by the task of raising Veronica and her difficult younger brother on her meager secretary's salary to applaud her daughter's achievements. From an early age, Veronica understood that the best she could do for her mother was to be a perfect child—to rewrite her Christmas wish lists to her mother's budget, to look after her brother, to get by on her own. Though her mother seemed to bear out the adage that "black women raise their daughters and mother their sons," Veronica never stopped trying to do more, do better, do it all. And now, as a successful young woman who's achieved more than her mother dared hope for her, she looks back on their mother-daughter bond. The critically acclaimed Mama's Girl is a moving, startlingly honest memoir, in which Chambers shares some important truths about what we all really want from our mothers—and what we can give in return.

Author : Francis Mallmann
Publisher : Artisan
Page : 289 pages
File Size : 48,82 MB
Release : 2009-06-02
Category : Cooking
ISBN : 1579656498

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James Beard Award Winner A trailblazing chef reinvents the art of cooking over fire. Gloriously inspired recipes push the boundaries of live-fired cuisine in this primal yet sophisticated cookbook introducing the incendiary dishes of South America's biggest culinary star. Chef Francis Mallmann—born in Patagonia and trained in France's top restaurants—abandoned the fussy fine dining scene for the more elemental experience of cooking with fire. But his fans followed, including the world's top food journalists and celebrities, such as Francis Ford Coppola, Madonna, and Ralph Lauren, traveling to Argentina and Uruguay to experience the dashing chef's astonishing—and delicious—wood-fired feats. The seven fires of the title refer to a series of grilling techniques that have been singularly adapted for the home cook. So you can cook Signature Mallmann dishes—like Whole Boneless Ribeye with Chimichuri; Salt-Crusted Striped Bass; Whole Roasted Andean Pumpkin with Mint and Goat Cheese Salad; and desserts such as Dulce de Leche Pancakes—indoors or out in any season. Evocative photographs showcase both the recipes and the exquisite beauty of Mallmann's home turf in Patagonia, Buenos Aires, and rural Uruguay. Seven Fires is a must for any griller ready to explore food's next frontier.

Author : Priyanka Naik
Publisher : Simon and Schuster
Page : 224 pages
File Size : 49,17 MB
Release : 2021-11-02
Category : Cooking
ISBN : 1982177098

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Travel the world in a tiffin with 55 delicious recipes showcasing the global vegan experience. Italy, Mexico, Thailand, India... Self-taught Indian American chef Priyanka Naik loves to travel just as much as she loves cooking! So when she set out to write a cookbook, she knew it couldn’t be just one cuisine—it had to feature a world of plant-based flavors. Drawing on her heritage and her travels, Chef Priyanka introduces you to a world of mouthwatering vegan dishes in The Modern Tiffin. With vegetables as the star of the show, ​Priyanka takes you to a different part of the world in each chapter, adding her own Indian-inspired twist to each dish. The recipes in the book are made to be put into a tiffin, an Indian-style lunch box, so that each meal can be perfectly packaged to take on your own adventures, near and far. You’ll learn recipes like: -Bucatini à la Pumpkin with Pink Peppercorn & Pistachio -Green Chutney Quesadillas -Chili-Maple Skillet Corn Bread -Indian Home Fries with Peanuts -Bondi Blue Tea Cakes -Cardamom Sweet Tea Spritzer -and so many more! Get ready for an international trip from the comfort of your own kitchen: The Modern Tiffin will take you on a delicious vegan voyage around the world!

Author : Simon Wroe
Publisher : Penguin
Page : 254 pages
File Size : 41,58 MB
Release : 2014-04-17
Category : Fiction
ISBN : 0698136411

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Kirkus Review “Arch comedy . . . Dave Eggers channels Anthony Bourdain.” An outrageously funny and original debut set in the fast-paced and treacherous world of a restaurant kitchen Fresh out of university with big dreams, our narrator is determined to escape his past and lead the literary life in London. But soon he is two months behind on rent and forced to take a menial job in the kitchen of The Swan, a gastro-pub with haute cuisine aspirations. Mockingly called “Monocle” by his co-workers for a useless English lit degree, he is thrust into a brutal, chaotic world full of motley characters. There’s the lovably dim pastry chef Dibden; combative Ramilov, who spends a fair bit of time locked in the walk-in fridge for pissing people off; Racist Dave, about whom the less said the better; Camp Charles, the officious head waiter; and Harmony, the only woman in a workplace of raunchy, immature, angry, drug-fueled men. Worst of all is the head chef, Bob, who runs the kitchen with an iron fist and an alarming taste for cruelty. But Monocle’s past is never far away and soon an altogether darker tale unfolds. As the chefs’ dreams of overthrowing Bob become a reality, Monocle’s dead-beat father shows up at his door, asking for help. With The Swan struggling to stay afloat and Monocle’s father dredging up lingering questions from an unhappy childhood, Chop Chop accelerates toward its blackly hilarious, thrilling, and ruthless conclusion.

Author : Marcus Samuelsson
Publisher : Random House Trade Paperbacks
Page : 354 pages
File Size : 40,49 MB
Release : 2013-05-21
Category : Biography & Autobiography
ISBN : 0385342616

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JAMES BEARD AWARD NOMINEE • NAMED ONE OF THE TEN BEST BOOKS OF THE YEAR BY VOGUE • NEW YORK TIMES BESTSELLER “One of the great culinary stories of our time.”—Dwight Garner, The New York Times It begins with a simple ritual: Every Saturday afternoon, a boy who loves to cook walks to his grandmother’s house and helps her prepare a roast chicken for dinner. The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and he will grow up to become the world-renowned chef Marcus Samuelsson. This book is his love letter to food and family in all its manifestations. Yes, Chef chronicles Samuelsson’s journey, from his grandmother’s kitchen to his arrival in New York City, where his outsize talent and ambition finally come together at Aquavit, earning him a New York Times three-star rating at the age of twenty-four. But Samuelsson’s career of chasing flavors had only just begun—in the intervening years, there have been White House state dinners, career crises, reality show triumphs, and, most important, the opening of Red Rooster in Harlem. At Red Rooster, Samuelsson has fulfilled his dream of creating a truly diverse, multiracial dining room—a place where presidents rub elbows with jazz musicians, aspiring artists, and bus drivers. It is a place where an orphan from Ethiopia, raised in Sweden, living in America, can feel at home. Praise for Yes, Chef “Such an interesting life, told with touching modesty and remarkable candor.”—Ruth Reichl “Marcus Samuelsson has an incomparable story, a quiet bravery, and a lyrical and discreetly glittering style—in the kitchen and on the page. I liked this book so very, very much.”—Gabrielle Hamilton “Plenty of celebrity chefs have a compelling story to tell, but none of them can top [this] one.”—The Wall Street Journal “Elegantly written . . . Samuelsson has the flavors of many countries in his blood.”—The Boston Globe “Red Rooster’s arrival in Harlem brought with it a chef who has reinvigorated and reimagined what it means to be American. In his famed dishes, and now in this memoir, Marcus Samuelsson tells a story that reaches past racial and national divides to the foundations of family, hope, and downright good food.”—President Bill Clinton

Author : Clare Finney
Publisher :
Page : 216 pages
File Size : 24,15 MB
Release : 2021-09-23
Category : Cooking
ISBN : 9781914314018

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Includes over 30 recipes from some of Britain's most exciting chefsA glance at the current list of British Michelin-starred chefs will tell you the food scene's historic gender imbalance is far from solved. Women, though traditionally encouraged to cook at home, have long been much less championed in professional kitchens. And yet, within this challenging environment, many women are pioneering change - from nurturing all-female teams to shaking up the narrative of what it means to be a woman and a chef. This book celebrates those at the forefront of modern food, and the experiences that got them there, bringing together insightful interviews, original portraits and each chef's most memorable recipe.