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Kitchen of Light: The New Scandinavian Cooking
by Andreas Viestad Mette RandemThis charming and personal exploration of Scandinavian food and culture from one of public television's most charismatic cooks engages readers with personal anecdotes and flavorful recipes. Andreas shows the best way to cure gravlaks, make butter, prepare a poached salmon feast, and flambé a pork tenderloin with Scandinavia's favorite spirit aquavit. He shares his passion for traditional recipes such as Pork Rib Roast with Cloves, Mashed Rutabaga, and Norwegian Pancakes filled with berries.In Kitchen of Light readers are transported to Viestad's Norway—fishing for cod, halibut, and salmon; gathering chanterelles, porcini, and wild berries. More than 100 recipes emphasize fresh, simple ingredients in delicious and elegant dishes such as Pepper-Grilled Oysters and Scallops and Roast Dill-Scented Chicken with Leeks and Potatoes. This inspired cookbook, a companion to the public television series New Scandinavian Cooking, is perfect for home cooks, armchair travelers, cultural food enthusiasts, and anyone who yearns for the simple life.
Kitchen on Fire!
by Olivier Said Chef Mikec.The wildly popular basics course at Berkeley's famed Kitchen on Fire! culinary school teaches students ultimate confidence in the kitchen. In this new book, Chefs Olivier Said and MikeC. combine their many years of experience cooking in professional kitchens and classrooms to present all the basic techniques necessary to create great food-complete with full-color illustrations and step-by-step photos throughout. You'll explore the underlying methodology and alchemy of cooking, from ingredients to prep to heat. You'll get all the skills to navigate your kitchen with ease and the knowledge to put that cookbook back on the shelf and create your own recipes with whatever ingredients you have on hand. Beginners will find the information easy to digest, and seasoned cooks will discover the secrets of professional chefs-such as the rarely discussed importance of surface area and density in gauging cooking time. Blending the precision of a professional culinary textbook with the authors' fun and irreverent attitudes, Kitchen on Fire! makes it easy for anyone to cook like a chef.
Kitchen on Fire!
by Olivier Said Chef Mikec.The wildly popular basics course at Berkeley’s famed Kitchen on Fire! culinary school teaches students ultimate confidence in the kitchen. In this new book, Chefs Olivier Said and MikeC. combine their many years of experience cooking in professional kitchens and classrooms to present all the basic techniques necessary to create great food-complete with full-color illustrations and step-by-step photos throughout. You’ll explore the underlying methodology and alchemy of cooking, from ingredients to prep to heat. You’ll get all the skills to navigate your kitchen with ease and the knowledge to put that cookbook back on the shelf and create your own recipes with whatever ingredients you have on hand. Beginners will find the information easy to digest, and seasoned cooks will discover the secrets of professional chefs-such as the rarely discussed importance of surface area and density in gauging cooking time. Blending the precision of a professional culinary textbook with the authors’ fun and irreverent attitudes, Kitchen on Fire! makes it easy for anyone to cook like a chef.
Kitchen on Fire!
by Olivier Said Michael Cappon"The wildly popular basics course at Berkeley's famed Kitchen on Fire! culinary school teaches students ultimate confidence in the kitchen. In this new book, Chefs Olivier Said and MikeC. combine their many years of experience cooking in professional kitchens and classrooms to present all the basic techniques necessary to create great food-complete with full-color illustrations and step-by-step photos throughout. You'll explore the underlying methodology and alchemy of cooking, from ingredients to prep to heat. You'll get all the skills to navigate your kitchen with ease and the knowledge to put that cookbook back on the shelf and create your own recipes with whatever ingredients you have on hand. Beginners will find the information easy to digest, and seasoned cooks will discover the secrets of professional chefs-such as the rarely discussed importance of surface area and density in gauging cooking time. Blending the precision of a professional culinary textbook with the authors' fun and irreverent attitudes, Kitchen on Fire! makes it easy for anyone to cook like a chef"--
Kitchen: Recipes from the Heart of the Home
by Nigella LawsonA big, compendious, comfortable, informative and utterly engaging book, Kitchen brings us feel-good food for cooks and eaters, whether Express-style and exotic-easy during the week, or leisurely and luxuriating (in the spirit of How to be a Domestic Goddess and Feast) at weekends or for occasions. Divided into two parts -- Kitchen Quandaries and Kitchen Comforts -- Nigella gives us the wherewithal to tackle any situation and satisfy all nourishment needs. But real cooking is often about leftovers, too, so here one recipe can lead to another... from ham hocks to pea soup and pasties, from chicken to Chinatown salad. This isn't just about being thrifty but about demonstrating how recipes come about, and giving new inspiration for last-minute meals and souped-up storecupboard suppers. As well as offering the reader a mouthwatering array of new recipes, both comforting and exciting - from clams with chorizo to Guinness gingerbread, from Asian braised beef to flourless chocolate lime cake, from Pasta alla Genovese to Venetian carrot cake - Nigella rounds up her kitchen kit must-haves (telling us, too, what equipment we don't need) and highlights individual ingredients - both basic essentials and modern-day life-savers. But above all, she reminds the reader how much pleasure there is to be had in real food, and in reclaiming the traditional rhythms of the kitchen, as she cooks to the beat of the heart of the home, creating simple recipes to make life less complicated.
KitchenWise: Essential Food Science for Home Cooks
by Shirley O. CorriherThe James Beard Award–winning, bestselling author of CookWise and BakeWise delivers priceless cooking techniques and know-how based on her expansive understanding of food science.Want to cook fluffier scrambled eggs and more flavorful sauces, keep your greens brilliantly green, and make everything taste more delicious? KitchenWise combines beloved cooking expert Shirley Corriher&’s down-to-earth advice with scientific expertise to address everyday cooking issues. Whether you are a beginning cook or a professional chef, Shirley&’s guidance will save you time and money, and let you know exactly what to do behind the stove. A gifted teacher with a degree in chemistry, Shirley takes readers through the hows and whys of what she does in the kitchen, explaining the science behind common problems and offering solutions for how to fix them. (For example, salt has an amazing ability to suppress bitterness and allow other flavors to emerge.) Filled with more than 30 of Shirley&’s favorite time-tested recipes, in KitchenWise readers learn how to cook more successfully, why certain ingredients work well together, and what makes good food great. Amazingly informative, approachable, and packed with proven techniques, KitchenWise serves up new ways to get the most from your cooking.
Kitchens of Hope: Immigrants Share Stories of Resilience and Recipes from Home
by Lee Svitak Dean Linda S. Svitak Christin Jaye EatonCulinary journeys from around the globe: recipes and stories from immigrants to the United States Immigrants carry more than hope as they cross oceans and traverse continents to come to the United States. They hold tightly to stories and recipes, remembrances of what they left behind. Kitchens of Hope brings together these memories from contributors who hail from more than thirty countries, offering a glimpse into their kitchens and insight into their lives. This book is a celebration of people and cuisines from around the world, infused with the aromas of epazote and cardamom, the tang of fish sauce, the heat of chile peppers, and the bite of mustard greens. With tales as compelling as the brimming bowls and overflowing platters of these foods that represent home, Kitchens of Hope features immigrants coming from vastly varied circumstances. Some arrived in the United States fleeing war and violence, others were seeking education and opportunity; some have called the United States home for years, and others have only recently arrived. Despite the differing situations that brought them here, the contributors all find comfort and tradition as they gather to share meals with family and friends. They are activists and entrepreneurs, parents and community leaders, and some are affiliated with the Minnesota-based nonprofit the Advocates for Human Rights, the organization that inspired the creation of this book. Structured around the contributors&’ personal stories of their journeys, the chapters reflect the main themes connecting them: community, resilience, opportunity, justice, hope, and celebration. In these pages, readers will find inspiration, along with more than fifty recipes, from curry, mole, biryani, and borscht, to pita, pho, sambusa, pupusas, and so much more. Welcome to the Kitchens of Hope table.
Kitten and the Bear Cookbook: Recipes for Small Batch Preserves, Scones, and Sweets from the Beloved Shop
by Sophie Kaftal Bobby ZielinskiArtisanal jam makers and founders of the celebrated shop Kitten and the Bear offer over 90 recipes to create your own sweet world of preserves and baked goods.Inspired by turn-of-the-century American apothecaries, farmhouse living of the northern East Coast, and intimate British tea rooms, Kitten and the Bear is beloved for its cozy feeling of nostalgia, blue-ribbon collection of signature scones, and hand-crafted, small batch fruit preserves made using time-honoured cooking methods.Sophie and Bobby, artisanal jam makers and co-founders of Kitten and the Bear, share a heart-warming collection of over 90 recipes to create your own sweet world of glistening jars of jams, jellies, and marmalades, and homespun delights from flaky buttermilk scone sand traditional spreads to savoury treats and hand-crafted drinks. Full of magical flavours and the comfort of home, the recipes range from Strawberry, Raspberry, and Cream Jam; Sunshine Peach Jam; Pink Apple and Lilac Blossom Jelly; Lemon Cream Marmalade; Morning Glory Scones; Blueberry Crumble Scones; and Orange Blossom Angel Food Cake with Fresh Peaches; to Savoury Cheese Sables with Cranberries and Walnuts; Clotted Cream and Potato Quiche; Lavender London Cream; and Baked Apple Toddy. Refined yet understated, the recipes in the Kitten and the Bear Cookbook were written to create homemade delights using easily accessible ingredients and equipment you already have in your pantry, while offering a thorough lesson in jam making theory and the art of preserving.Embracing the fairy-tale spirit, tradition, and sweet world of Kitten and the Bear, the recipes deliver delicious preserves and baked goods to share and enjoy everyday moments with family and friends.
Kitty Sweet Tooth (Kitty Sweet Tooth)
by Abby DensonIn this adorable and silly graphic novel written for young readers, Kitty Sweet Tooth runs a movie theater that serves up magical (and unpredictable) desserts. Featuring delicious text from author Abby Denson, and bright, colorful illustrations by Utomaru.There’s just one thing Kitty Sweet Tooth loves more than going to movies, and that’s eating delicious desserts. Now that Pop-Pop’s movie theater has fallen on hard times, Kitty decides that only dessert can keep it from closing its doors. With a coat of paint, a tasty new menu, and a lot of hard work, Kitty and her friends transform this ramshackle theater into the Taste-O-Rama, a combination movie house restaurant.At the Taste-O-Rama, special film screenings are paired with custom-made dishes. But when you have a mad scientist and a witch working in the kitchen, recipes can go awry! On opening night, the theater is flooded with magical jelly that grows out of control. How can Kitty Sweet Tooth and her friends save the day?
Kitty Sweet Tooth Makes a Movie (Kitty Sweet Tooth)
by Abby DensonIn this sequel to an adorable and silly graphic novel for young readers, Kitty Sweet Tooth gets behind the camera and makes her own movie!There’s just one thing Kitty Sweet Tooth loves more than going to the movies, and that’s eating delicious desserts. She’s combined her two passions in the Taste-O-Rama, a movie house where screenings are paired with tasty treats. But Kitty isn't satisfied just watching movies. She wants to make one! With a film crew that includes Dr. Battina and Walter Witch, Kitty embarks on a quest. Her mission: to find the world's rarest and tastiest ingredients and capture it all on film. Will Kitty and her friends make the documentary of a lifetime, or will this film be a flop?
Klondike, Do Not Eat Those Cupcakes!
by Amanda DriscollJoin a hungry seal as he attempts the impossible task of waiting until his sister's party to eat a delicious birthday cupcake in this hilarious picture book that's perfect for fans of Waiting Is Not Easy!What's the one thing you could say to make birthday cupcakes even more delicious to Klondike? Tell Klondike not to eat them!Klondike's sister is having a birthday party, and everything is ready--the only thing that's left to do is wait until it's time to eat the birthday cupcakes.But Klondike REALLY loves cupcakes. And waiting is SO hard. The narrator tries everything to keep him from eating the treats, from distracting him with a magician to visualizing tubeworm tacos instead of cupcakes (unfortunately, seals like Klondike are big fans of tubeworm tacos).Alas, these tactics are no match for Klondike's love of cupcakes. It isn't long before he caves to his cravings, and it looks like the party will be cupcakeless! Will he be able to whip up a new batch in time?"A picture-book treat."--Kirkus Reviews
Knead It!: 35 Great Bread Recipes to Make at Home Today
by Jane Barton GriffithThis approachable guide to bread baking features thirty five recipes, a primer on flours, folding techniques, starter secrets, and much more! For centuries, artisan bread makers have given rise to the indescribable wonder that is fresh bread. Now you can take part in that same tradition, going back to basics making your own bread by hand. Knead It! teaches the various bread-making methods that have ignited the hearts and ovens of humankind for centuries. Together with a team of master bread makers, author and baker Jane Barton Griffith provides step-by-step instructions to creating all kinds of breads, from simple yeasted breads and slow-fermenting breads to pre-fermented breads, sourdough loaves, and various international flatbreads. This volume includes:A primer on flours (stone-ground whole/white wheat, rye, spelt, and Khorasan)Folding techniques for baguettes, boules, bâtards, braids, and moreInstructions for scaling, proofing, shaping, and scoring various types of loavesTechniques and recipes for rye bread, sourdough, focaccia, flat breads, pita, beer bread, ciabatta, Anadama bread, and moreEssential information on tools, equipment, and other helpful resources
Knead Peace: Bake for Ukraine
by Andrew Green'Baking connects good people and lets them understand each other no matter what language they speak.' - ANNA MAKIEVSKAInspired by the resilient spirit of Anna Makievska and The Bakehouse, Kyiv, who have continued to bake day and night throughout the conflict, Knead Peace is a unique collection of beautiful bakes in support of Ukraine. Donated by esteemed bakeries from across the globe, they include sweet and savoury breads, indulgent cakes and cookies, and delicious pies and tarts. INCLUDING...ANNA MAKIEVSKA of The Bakehouse, KyivMAX BLACHMAN-GENTILE of Tartine BakeryRICHARD BERTINETSARIT PACKER & ITAMAR SRULOVICH of Honey & Co.VANESSA KIMBELL of The Sourdough SchoolALIX ANDRÉ of Arôme BakeryHELEN GOHKITTY TAIT of The Orange BakeryYOTAM OTTOLENGHIIXTA BELFRAGEKnead Peace, founded by Andrew Green, was born from the idea that baking is a community that has the power to make a difference.
Knead Peace: Bake for Ukraine
by Andrew Green'Baking connects good people and lets them understand each other no matter what language they speak.' - ANNA MAKIEVSKAInspired by the resilient spirit of Anna Makievska and The Bakehouse, Kyiv, who have continued to bake day and night throughout the conflict, Knead Peace is a unique collection of beautiful bakes in support of Ukraine. Donated by esteemed bakeries from across the globe, they include sweet and savoury breads, indulgent cakes and cookies, and delicious pies and tarts. INCLUDING...ANNA MAKIEVSKA of The Bakehouse, KyivMAX BLACHMAN-GENTILE of Tartine BakeryRICHARD BERTINETSARIT PACKER & ITAMAR SRULOVICH of Honey & Co.VANESSA KIMBELL of The Sourdough SchoolALIX ANDRÉ of Arôme BakeryHELEN GOHKITTY TAIT of The Orange BakeryYOTAM OTTOLENGHIIXTA BELFRAGEKnead Peace, founded by Andrew Green, was born from the idea that baking is a community that has the power to make a difference.
Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads
by Nancy Baggett“An adaptation of all the most up-to-the-minute methods for producing outstanding bread with little effort—you'll love it!” —Nick Malgieri, author of The Modern BakerThe ultimate guide of super-simple, no-knead bread recipesFor years, home cooks have shied away from baking their own yeast bread because they were intimidated by the mess, expertise, and kneading required. Now in paperback, Nancy Baggett's revolutionary Kneadlessly Simple lets even complete novices bake bread quickly and easily in their own homes, with no kneading and no mess.Using the author's simple and effective technique, these recipes call for minimal ingredients and can usually be mixed in one bowl using a single spoon—with amazingly good results. A wide variety of breads are provided, including Crusty Sourdough Boules, English Muffin Loaves, pizza dough (and companion sauce recipe), Caraway Beer Bread, and much more.Perfect for inexperienced bakers and busy home cooks who don't have the time for kneading and kitchen clean-up yeast breads usually require, as well as budget-conscious consumers who love homemade artisan bread flavorIncludes seventy-three foolproof bread recipes for comfy classics like Cinnamon-Raisin Bread to contemporary favorites like Rosemary FocacciaNothing beats a loaf of fresh, warm-from-the-oven bread. Kneadlessly Simple lets even novice cooks create fragrant, full-flavored loaves without any specialized equipment, mess, or kneading.“Nancy Baggett has brought all her considerable baking and teaching skills to the table in her newest book. . . . She really gets the artisan principles of slow-rise bread baking and has created an easy method that will work for home bakers of all skill levels.” —Peter Reinhart, author of Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor
Knife Drop: Creative Recipes Anyone Can Cook
by Nick DiGiovanniNew York Times BestsellerForget the rules. Just cook!Home-cooked food doesn&’t have to be over-the-top, fussy, or time-intensive to be absolutely amazing. In his debut cookbook, Nick DiGiovanni gives you the tools to become fearless in the kitchen and to create delicious meals.Building on a foundation of staple recipes such as basic pasta dough and homemade butter, Nick shares a mouthwatering selection of his favorite recipes. Feast on New England favorites like Browned Butter Lobster Rolls and Garlic Butter Steak Tips, enjoy decadent pasta dishes like Smoky Mezcal Rigatoni and Sungold Spaghetti, and recreate fan favorites like his Viral Pasta Chips and Dino Nuggets. And of course, Nick had to include some &“collab&” recipes from his famous friends like Andrew Zimmern, Robert Irvine, Joanne Chang, Lynja, and more.Knife Drop also includes Nick&’s expert advice on equipment, ingredients, and techniques, so home cooks of any ability level can pick up some new skills. Explore a library of QR codes linking to video tutorials showcasing key cooking techniques, from holding a chef&’s knife and making a piping bag to pronouncing &“gnocchi&” the correct way.
Knife Skills for Beginners
by Orlando MurrinThe Maid meets Knives Out with a dash of Top Chef in the debut locked room culinary mystery set in a London cooking school by Masterchef semi-finalist and cookbook writer Orlando Murrin.&“Some people are natural dancers, others marvelous in bed, but—not wishing to boast—I&’m good with a knife. Most chefs are.&” The Chester Square Cookery School in the heart of London offers students a refined setting in which to master the fine art of choux pastry and hone their hollandaise. True, the ornate mansion doesn&’t quite sparkle the way it used to—a feeling chef Paul Delamare is familiar with these days. Worn out and newly broke, he&’d be tempted to turn down the request to fill in as teacher for a week-long residential course, if anyone other than Christian Wagner were asking. Christian is one of Paul&’s oldest friends, as well as the former recipient of two Michelin stars and host of Pass the Gravy! Thanks to a broken arm, he&’s unable to teach the upcoming session himself, and recruits Paul as stand-in. The students are a motley crew, most of whom seem more interested in ogling the surroundings (including handsome Christian) than learning the best ways to temper chocolate. Yet despite his misgivings, Paul starts to enjoy imparting his extensive knowledge to the recruits—until someone turns up dead, murdered with a cleaver Paul used earlier that day to prep a pair of squabs. Did one of his students take the lesson on knife techniques too much to heart, or was this the result of a long-simmering grudge? In between clearing his own name and teaching his class how to perfectly poach a chicken, he&’ll have to figure out who&’s the killer, and avoid being the next one to get butchered . . .
Knife Skills for Beginners: A Novel
by Orlando MurrinThe Maid meets Top Chef in this first novel in a new cozy crime series, where at a Belgravia cookery school, murder is on the menu. At a Belgravia cookery school, murder is on the menuA recipe for disaster.When chef Paul Delamare agrees to help his old friend Christian by teaching at an exclusive residential cookery school in Belgravia, the only thing he expects his students to murder is his taste buds. But on the first night, the unthinkable happens: someone turns up dead. The school rests on a knife-edge.Could one of his students be the killer? Or could it be Rose—the owner of the school, a woman with secrets and a murky past? The police are convinced Paul is the culprit. After all, he’s good with a blade, was first on the scene—and everyone knows what chefs are really like.It all boils down to murder.The students are sharpening their knives, and if Paul can’t solve the mystery fast—as well as teach them how to make a perfect hollandaise sauce—he’ll be the next to get the chop.
Knife Skills for Beginners: Sneak Peek
by Orlando MurrinBe one of the first to read this sneak preview sample edition!The Maid meets Knives Out with a dash of Top Chef in the debut locked room culinary mystery set in a London cooking school by MasterChef semi-finalist and cookbook writer Orlando Murrin.&“Some people are natural dancers, others marvelous in bed, but—not wishing to boast—I&’m good with a knife. Most chefs are.&”The Chester Square Cookery School in the heart of London offers students a refined setting in which to master the fine art of choux pastry and hone their hollandaise. True, the ornate mansion doesn&’t quite sparkle the way it used to—a feeling chef Paul Delamare is familiar with these days. Worn out and newly broke, he&’d be tempted to turn down the request to fill in as teacher for a week-long residential course, if anyone other than Christian Wagner were asking.Christian is one of Paul&’s oldest friends, as well as the former recipient of two Michelin stars and host of Pass the Gravy! Thanks to a broken arm, he&’s unable to teach the upcoming session himself, and recruits Paul as stand-in. The students are a motley crew, most of whom seem more interested in ogling the surroundings (including handsome Christian) than learning the best ways to temper chocolate.Yet despite his misgivings, Paul starts to enjoy imparting his extensive knowledge to the recruits—until someone turns up dead, murdered with a cleaver Paul used earlier that day to prep a pair of squabs. Did one of his students take the lesson on knife techniques too much to heart, or was this the result of a long-simmering grudge? In between clearing his own name and teaching his class how to perfectly poach a chicken, he&’ll have to figure out who&’s the killer, and avoid being the next one to get butchered . . .
Knife Skills: An Illustrated Kitchen Guide to Using the Right Knife the Right Way. A Storey BASICS® Title (Storey Basics)
by Bill CollinsGood knife skills are key to feeling confident and comfortable in the kitchen. Chef Bill Collins teaches you how to wield cooking knives properly, so you can slice, peel, bone, and dice with ease. <P><P>Illustrated step-by-step instructions show you how to cut and carve seafood, poultry, meats, and produce of all kinds. In addition to profiling the best uses for a variety of knife types, Collins includes tips for using other sharp kitchen tools like graters, vegetable peelers, and mandolins. Get ready to chop away!
Knife: Texas Steakhouse Meals at Home
by Jordan Mackay John TesarJames Beard nominee and Bravo’s “Top Chef” contestant Chef John Tesar reveals the secrets to cooking the purest, beefiest, most delicious steak you’ve ever tasted.“I've had some phenomenal meals at Knife. Tesar really knows how to cook a steak, and this great book shows you how he does it!” – Aaron Franklin, author of TheNew York Times bestseller, Franklin BarbecueNo one cooks a steak like legendary chef John Tesar. In his first ever cookbook, Knife reveals Chef Tesar’s secrets to cooking the purest, beefiest, most delicious steak you’ve ever tasted. Infused with the flavor of Texas and Tesar’s culinary genius, Knife goes “Back to the Pan,” and shows you the method for cooking the perfect steak. Tesar doesn’t stop at steak, though; this book is full of recipes for cooking lamb, pork, veal, and the best burgers ever. Tesar also offers up the recipes to his signature sides: Roasted Okra, Avocado Fries, and Bacon Jam, and foolproof versions of classic sauces. With recipes for your favorite juicy cuts of meat, as well as techniques for making mouthwatering dishes from underrated cheaper cuts, Knife is devoted to the celebration of steak in every form.
Knigge de etiqueta à mesa de jantar
by Charlotte Reimsen KatiDicas de boas maneiras: com ele qualquer um pode pôr a mesa corretamente “Como se usa isso mesmo? De fora para dentro? Qual a melhor forma para comer camarões, sem que a carapaça voe para todos os lados?” Não se preocupe, você não está sozinho. Estamos todos na mesma situação: ninguém sabe como se comportar à mesa. Com este livro, fornecemos uma visão geral sobre o que fazer e o que não fazer à mesa. Primeiro, há uma visão geral sobre os preparativos. Você sabe, por exemplo, como planejar um menu de jantar para 10 pessoas? Além disso, o guia "Dicas de boas maneiras" reúne todas as informações necessárias sobre o serviço de mesa! Tão importante quanto ele, é a decoração e tudo o mais que deve estar sobre e ao redor da mesa. A seção "A arte de comer bem" esclarece muitas das dúvidas que passam pela nossa cabeça à mesa. Existe, inclusive, uma maneira de comer espaguete sem sujar a roupa com molho de tomate. Nós lhe contaremos como! Além disso, falaremos sobre como e quando dar graças à mesa, como as crianças devem se comportar e quais problemas um canhoto pode esperar ter que enfrentar. Alguém havia dito que "comer é fácil". Pelo contrário, não obstante, com este guia você estará perfeitamente armado e poderá fazer bonito à mesa. Neste sentido – bom apetite!
Knives at Dawn: America's Quest for Culinary Glory at the Legendary Bocuse d'Or Competition
by Andrew FriedmanSizzling sauté pans. Screaming spectators. Television cameras. A ticking clock.Fasten your seatbelt for the Bocuse d&’Or, the world&’s most challenging and prestigious cooking competition, where the pressure and the stakes could not be higher. At this real-life Top Chef, twenty-four culinary teams, each representing its home nation, cook for five and a half grueling hours. There are no elimination rounds—the teams have only this chance to cook two spectacular platters of food to be judged by a jury of chefs. Prize money, international acclaim, and national pride are on the line. Knives at Dawn is the dramatic story of the selection and training of the 2009 American team, overseen by a triumvirate of revered culinary figures, Daniel Boulud, Thomas Keller, and Jérôme Bocuse, icons portrayed here in intimate detail that only the author&’s unparalleled behind-the-scenes access could yield. The stars of this chefs-as-athletes story, Timothy Hollingsworth and his assistant, or commis, Adina Guest, both from the celebrated The French Laundry in Yountville, California, are up against a determined, colorful cast of international competitors. All the hopefuls meet in an arena in Lyon, France, for the ultimate competition, where technical and mental fortitude and split-second decisions can make all the difference in the world. With its riveting details and revelatory depictions of chefs in action, Knives at Dawn delivers fascinating insights into what drives chefs in their pursuit of excellence and perfection.
Knives on the Cutting Edge: The Great Chefs' Dining Revolution
by Bob MacdonaldA respectful yet unvarnished tribute to the greatest chefs in Europe and the United States who over the last two decades have led a revolution unlike any in the history of dining.<P><P>Knives on the Cutting Edge is a culinary pilgrimage that examines the several current and important megatrends such as the rise of celebrity chefs, the healthy eating movement, and the growing emergence of bolder flavors in gourmet foods. Through visits to many of the world's greatest restaurants, Bob Macdonald provides anecdotes, personal insights, and memories that demystify the dining experience and make ordering wine at a restaurant an enjoyable hobby rather than a formidable ordeal.
Know Your Endo: An Empowering Guide to Health and Hope With Endometriosis
by Jessica MurnaneLearn how to navigate your life with endometriosis in this essential and hopeful guide--including tools and strategies to gain a deeper understanding of your body and manage chronic pain through diet, movement, stress management, and more. Endometriosis isn&’t just about having &“painful periods.&” It can be a complex, debilitating, and all-encompassing condition that impacts one&’s mental health, relationships, and career. Endo affects 1 in 10 women and girls across the globe, but even after receiving a diagnosis, many are still left in the dark about their condition. In Know Your Endo, Jessica Murnane breaks through the misinformation and gives essential guidance, encouragement, and practical lifestyle tools to help those living with endo have more control and feel better in their bodies.In this empowering and heartfelt guide, Jessica, who suffers from endo herself, shares a progressive five-week plan focused on learning a new management tool each week. Including sections on diet (with recipes!), movement, products, and personal-care rituals, Know Your Endo eases readers into a new lifestyle and arms them with the information needed to truly understand their condition. Insights and help from endometriosis doctors and experts are woven throughout, as well as first-person accounts of how endo can impact every aspect of your life.Finally, there&’s a resource for all people suffering in silence from this chronic condition offering what they need most: hope.