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Gather and Grill
by John Darin McLemore John Darin McLemore IIForeword by Steve DoocyTurn up the heat and crack open a cold one with this smokin’ hot, flavor-packed cookbook from Fox News’ favorite father-son duo, packed with more than 100 mouthwatering barbecue recipes for families to gather, grill, and enjoy together.Working in the grilling and smoking industry for a half century, John McLemore is a master of barbecuing and developing simple, delicious recipes. Now, for the first time, the bestselling cookbook author and nationally known personality teams up with his son, John II, to create this sensational cookbook that brings their homespun comfort food to the great American outdoors. In Gather and Grill, the McLemore Boys provide kickbutt, budget-friendly recipes for smoking, grilling, and frying, as well as tips on all your family’s cookout needs. Here are more than 100 classic barbecue recipes using rubs and seasonings that will have every member of the family licking their fingers in delight. Combining Southern charm and bold flavors, this father-son duo serves up DADGUM GOOD irresistible deliciousness with recipes such as:Reverse Seared Tomahawk Steaks3-Step Smoked BrisketFox & Friends Traditional Smoked RibsGood Ole Boy Chicken ThighsGrilled Pork Tenderloin SlidersSmoked Jalapeno Bacon Mac’n’CheeseJohnboy’s Smoked Bourbon Glazed SalmonHoney Glazed/Brown Sugar RibsRed, White, and Blue Chicken WingsIn addition to a wide variety of barbecue staples, the McLemore Boys offer healthy options, price-saving techniques, leftover masterpieces, and more to add spice to any cookout or gathering. Whether you’re a seasoned barbequer or just got your first grill, this cookbook offers straightforward recipes and helpful techniques everyone will find useful—after all, the McLemore Boys designed the grills and smokers, and will show you how to get the best out of them!Head outside, start the fire, and get ready for some of the tastiest finger-licking food you’ll ever make!
Gather at Home: Over 100 Simple Recipes, DIYs, and Inspiration for a Year of Occasions
by Monika HibbsPopular blogger and lifestyle influencer Monika Hibbs shares her favourite recipes and crafts to bring thoughtful touches to all of life's moments--big or small.Monika Hibbs has found joy in planning gatherings since she was a little girl, but it's not just the hallmark occasions she spends time thinking about. Over the years, she has learned just how important it is to slow down and savour life's simple, everyday moments, in addition to the holidays and milestones. In Gather at Home, Monika Hibbs shares her favourite relaxed and easy ways to make your everyday moments and seasonal celebrations special. Use Monika's collection of over 100 simple recipes, crafts, and do-it-yourself projects, conveniently divided by season, to turn your Friday family games night, Mother's Day brunch, holiday dinner, or outdoor evening barbecue into something memorable, and to create other effortless moments that your friends and family will cherish for years to come. You'll find breakfast, lunch, dinner, and dessert ideas to fit the mood of every season, as well as crafts and do-it-yourself projects you can easily get the kids involved with. Draw inspiration from the lush photography, and add Monika's extra-special touches to make every moment a well-crafted one that will show your family and friends just how much you care.
Gather, The Art Of Paleo Entertaining
by Bill StaleyThere are few joys in life quite like gathering friends and family around the table for a special meal. One of the best parts of making good food is being able to share it with others. With a little bit of thoughtful planning, it can be effortless to entertain your guests and host an incredible meal. However, the true art of paleo entertaining is creating a delicious and satisfying menu that will also promote good health. In Gather, the Art of Paleo Entertaining, Hayley and Bill show you how to orchestrate the perfect dinner party—whether you are planning an elegant holiday feast or hosting a casual brunch with friends. Gather, the Art of Paleo Entertaining includes: 17 elegant menu spreads 100 delicious dishes perfect for any party Over 300 beautiful color photos Tips and tricks to make entertaining fun and effortless Thoughtful ideas on how to prepare dishes while enjoying the party you're hosting Shortcuts and sequencing suggestions to time everything just right With sixteen creative occasions for gathering, the book acts as your guide to planning any type of menu. Each spread lays out the essential ingredients for success: carefully selected dishes, photos of each recipe, shopping lists for the meal, and even tips to streamline your meal preparations. Gather is filled with recipes of all types and a wealth of vibrant photos to inspire you long after your last bite. Regardless of your skill level in the kitchen, Gather brings all of the planning elements together to make entertaining fun, relaxing, and most importantly: delicious!
Gather: Memorable Menus for Entertaining Throughout the Seasons
by Georgeanne BrennanIn this beautifully photographed book, renowned cookbook author Georgeanne Brennan brings a refreshing feeling of seasonal simplicity to the art of entertaining year-round. She invites readers to consider any occasion to gather people to the table: honoring parents in the springtime, Chinese New Year in the winter, a summer solstice party, or Thanksgiving two ways (traditional and vegetarian). For each season Brennan offers four to five complete menus with a tantalizing array of starters, finger foods, entrees, and desserts. In addition to 90 recipes, Gather includes decorating and cooking tips for setting the mood and ideas for saving time. A Book Club Buffet, Movie Night, and A Wedding to Remember are some of the many gather opportunities, each with its custom menu-in this inspiring book.
Gatherings: Casual-Fancy Meals to Share
by America's Test KitchenThe cooks of America's Test Kitchen share how they entertain at home, with 140 recipes from simple to showstopping and airtight planning strategiesToss out old rules of getting together and throw a dinner party so memorable and fuss-free that everyone will want to repeat it— even the hostIt's time to get excited about entertaining again. The cooks of America's Test Kitchen are shaking up the notion of what a dinner party is all about, stepping away from the test kitchen to reveal their favorite ways to entertain friends and family and sharing an all-new collection of personal recipes. After all, professional cooks want to chill out when hosting at home, just like everyone else.Be Casual (but Fancy): Grill expert Morgan Bolling transforms a grill-smoked pork butt into the star of a giant nacho spread. Avid gardener Jack Bishop showcases late-summer produce in a whole new light for a simple pasta and salad dinner. Matthew Fairman urges everyone to dig in with their hands to his Viet-Cajun shrimp boil.Get Playful: Stephanie Pixley's dumpling dinner easily morphs into a make-your-own-dumpling party. Amanda Luchtel's vegan-optional hot dog spread features smoked carrot dogs and loads of festive toppings. Mark Huxoll's hearty Oktoberfest is a blast any time of year.Go All Out: Joe Gitter pays homage to his heritage with a proper British picnic. Leah Colins does the same with her South Philly Nonna's Sunday porchetta abbondanza. Steve Dunn has a swooningly romantic dinner that starts with cocktails and smoked salmon kettle chip "blini" and ends with a make-ahead Napoleon that looks right out of a pastry shop.Up Your Game: Cooks share all their pro tips, too, including game plans to achieve each menu and advice on shopping, make ahead, setup, and serving—all the logistical info for a fun, hitch-free gathering.Mazimize Quality Fun Time: Discover the cooks' favorite store-bought hacks for pulling together pre-dinner nibbles (and desserts), for planning drink selection and quantities, and for responding creatively when asked, "What can I bring?"
Gatherings: recipes for feasts great and small
by Flora SheddenA gathering is an easy way of cooking and hosting. It means no pressure, no code of conduct, and everyone - cook included - can actually enjoy themselves. This collection is a mixture of modern dishes, staple snacks, salads and sides, interesting bakes, and puddings perfect to end a feast with. Nothing overly fussy or complicated, just tasty, pretty plates of food.Choose from the chapters led by occasion or pick and choose from dishes such as Sloe Gin Braised Venison, Cocoa Nib Brownies and Redcurrant Pavlovas to put on a spread. There are menu ideas to show you how.CONTENTSMornings Quick & Slow | Menu idea: Autumnal brunchSmall Plates | Menu idea: Spring lunchFood to Fling Together | Menu idea: Riverside picnicFood to Take your Time About | Menu idea: Wandering weekendsEverything Baked | Menu idea: Summer garden partyDrinks & Other Things to Celebrate with | Menu idea: Winter partySweet Plates & Puds | Menu idea: Presents
Gaturriquísimo: La forma más saludable, nutritiva, práctica de cocinarle a tus hijos
by Nik Juliana López MayLibro de recetas para niños y padres, con el sello de Gaturro y JulianaLópez May. La combinación perfecta entre las recetas sanas y prácticas de JulianaLópez May y las travesuras de Gaturro suelto en la cocina. Un libro quedivierte, enseña a cocinar con recetas que puede hacer toda la familia,y sobre todo enseña a comer mejor, derribando por el camino el mito deque sano no es igual que rico. Porque sano puede ser perfectamente ¡Gaturriquísimo!
Gazoz: The Art of Making Magical, Seasonal Sparkling Drinks
by Adeena Sussman Benny BrigaZERO ALCOHOL, 100% DELICIOUSNESS Starting with plain sparkling soda, a gazoz layers in fresh fruits and flowers, aromatic herbs and spices, ferments, syrups, and other artisanal ingredients, all to create a beautiful marriage of flavor and fizz. In Gazoz, discover recipes for stone fruit gazoz, citrus gazoz, even &“milkshake&” gazoz using nut butters. The possibilities are endless, the results amazing. It&’s the best nonalcoholic drink you&’ve ever tasted, and by far the most fun to make.
Gazpacho Murder (The Darling Deli #25)
by Patti BenningSometimes you just need a break... And some breaks can be murder. Still reeling from recent events, deli owner and amateur sleuth, Moira Darling, is eager to get back into the normal swing of things after a disaster nearly shattered her family. Consumed with running Darling's DELIcious Delights, her rapidly expanding business, for the past couple of weeks, some time spent with her closest friends seems to be just what she needs. Humoring a friend who voices a concern that her house is haunted, Moira volunteers her husband's skills as a private investigator, and goes along for the ride when he stakes out the home. The last thing she expects is for the two of them to walk into the scene of a violent crime. There is another murderer loose in Maple Creek, and this time she fears that the suspect may be closer to home than ever before. Will they solve the crime before the killer strikes again? Find out in this deliciously spooky Cozy Mystery!
Geek Sweets: An Adventurer's Guide to Baking Wizardry
by Jenny BurgesseMaster the magic of fantasy and sci-fi-inspired baking with recipes for creative cookies, cakes and more to please any geek with a sweet tooth!Written for bakers of all skill levels, Geek Sweets offers step by step instructions that take you from baking basics to crazy concoctions in no time. After covering essential skills and recipes for easy cookies, cupcakes, cake pops, and other treats, author Jenny Burgesse shows you how to build on these fundamentals to create wonderfully geeky confections—from Zombie Cake Pops and Cutie Mark Cupcakes to Frozen in Carbon-bite Chocolate Bars and Dothraki Horse Heart treats.Geek Sweets also includes theme party ideas—including Star Wars, Game of Thrones, Walking Dead, and other viewing parties—with cocktail recipes and a companion website with printables to enhance all of your geeky gatherings.
Gelato Fiasco
by Davis Tropea SimondsJoshua Davis and Bruno Tropeano, two guys right out of college, felt that something was amiss. People in Maine created some of the best of everything in the world -- higher education, ships, television doctors, winter boots. But the gelato of which they dreamt could not be found here in Maine, or anywhere else in the United States. Josh and Bruno sensed both a responsibility and an opportunity and set off to rediscover the lost art. Imagining a long-forgotten Red Spoon Society of superior gelato artisans, they learned the techniques and practices of the old masters of gelato. They used those techniques as a foundation for creating an even better gelato experience: make lots of creative flavors for discerning guests, serve them in a way that invites discovery and delight, and never compromise on quality. In 2007, the doors to their first gelato store opened. Josh and Bruno named it Gelato Fiasco as a hedge against trend-pursuers, treasure hunters, and impostors, for only a true food lover, guided by his or her own sense of adventure, would dare enter a store with that name. And as they loved it, they would share with their families and friends, who would share with theirs. Gelato Fiasco is a book brimming with humor, Maine values, mouth-watering color photographs, and, most importantly, delicious recipes (out of 1500 in the "flavor vault" the book will include 100 or so) for making your own gelato at home, plus recipes sauces, cones, and other treats to enjoy with your gelato.
Gelato: Finding Italy's Best Gelaterias (Happy Belly Guides)
by Michael McGarryGelato contains reviews of over fifty of the best gelaterias in Italy's most visited cities. Additional Gelato Lore sections explore the history and myths surrounding this long-revered treat and Tips & Info sections assist readers on a variety of gelato-related matters, including how to spot a worthwhile gelateria and an explanation of the differences between gelato and ice cream. With 4-color photographs and illustrations throughout, this book is truly gelato for the eyes. Whether recommending the sublime riso (rice) gelato at Florence's beloved Vivoli or the breathtaking view of Capri from Naples' Bilancioni, each entry presents up-to-date information for travelers looking to optimize their gelato consumption, while enjoying an authentic Italian custom. Stories range from Nero's quest for snow from remote mountains to how a Tuscan chicken farmer helped introduce gelato to France.
Gender Differences in Metabolism: Practical and Nutritional Implications
by Mark TarnopolskyGender Differences in Metabolism: Practical and Nutritional Implications is the first book to successfully integrate nutritional science, exercise physiology/medicine, and metabolism. This volume explores recent scientific evidence that male and female athletes exhibit different metabolic responses and, therefore, differ in their nutritional needs and advice. Anyone interested in good health, exercise, and nutrition will find this book a valuable resource.
Gender, Food and COVID-19: Global Stories of Harm and Hope (Routledge Focus on Environment and Sustainability)
by Paige Castellanos, Carolyn E. Sachs and Ann R. TickamyerThis book documents how COVID-19 impacts gender, agriculture, and food systems across the globe with on-the-ground accounts and personal reflections from scholars, practitioners, and community members. During the coronavirus pandemic with many people under lockdown, continual agricultural production and access to food remain essential. Women provide much of the formal and informal work in agriculture and food production, distribution, and preparation often under precarious conditions. A cadre of scholars and practitioners from across the globe provide their timely observations on these issues as well as more personal reflections on its impact on their lives and work. Four major themes emerge from these accounts and are interwoven throughout: the pervasiveness of food insecurity, the ubiquity of women’s care work, food justice, and policies and research that can that can result in a resilience that reimagines the future for greater gender and intersectional equality. We identify what lessons we can learn from this global pandemic about research and practices related to gender, food, and agricultural systems to strive for more equitable arrangements. This book will be of great interest to students, scholars and practitioners working on gender and food and agriculture during this global pandemic and beyond.
Gender-responsive Researchers Equipped for Agricultural Transformation, Level 2.: Trainer’s Manual for the Gender-Responsive Plant Breeding Course
by Dr Margaret Najjingo Mangheni Professor Hale Ann Tufan Dr Elizabeth AsiimweThis manual presents the training process for the Gender-Responsive Plant Breeding course, implemented by Makerere and Cornell Universities, over a period of five years (2016-2020), under the Gender-Responsive Researchers Equipped for Agricultural Transformation (GREAT) project funded by the Bill and Melinda Gates Foundation. It has five broad parts: I) Introduction; II) Required preparation before the course; III) Phase one (9-day, face-to-face training); IV) the 5-month Field Training phase; and V) Phase two (5-day, face-to-face training). Each session consists of specific learning objectives, session plans and slides, delivery methods, practical exercises and examples, as well as relevant tips and synthesized take-home messages. The sessions were developed by an international multidisciplinary team of experts in gender and agriculture and subjected to a rigorous peer review and quality assurance process. GREAT aims to contribute to building a pool of gender-responsive agricultural researchers able to advance more equitable and effective agricultural systems in Africa and beyond. This manual is for all facilitators/trainers interested in applied, gender responsive agricultural research.
Gender-responsive Researchers Equipped for Agricultural Transformation: Trainer’s Manual for the Gender-Responsive Plant Breeding Course
by Dr Margaret Najjingo Mangheni Professor Hale Ann TufanThis manual presents the training process for the Gender-Responsive Plant Breeding course, implemented by Makerere and Cornell Universities, over a period of five years (2016-2020), under the Gender-Responsive Researchers Equipped for Agricultural Transformation (GREAT) project funded by the Bill and Melinda Gates Foundation. It has five broad parts: I) Introduction; II) Required preparation before the course; III) Phase one (9-day, face-to-face training); IV) the 5-month Field Training phase; and V) Phase two (5-day, face-to-face training). Each session consists of specific learning objectives, session plans and slides, delivery methods, practical exercises and examples, as well as relevant tips and synthesized take-home messages. The sessions were developed by an international multidisciplinary team of experts in gender and agriculture and subjected to a rigorous peer review and quality assurance process. GREAT aims to contribute to building a pool of gender-responsive agricultural researchers able to advance more equitable and effective agricultural systems in Africa and beyond. This manual is for all facilitators/trainers interested in applied, gender responsive agricultural research.
Gene Eating: The Science Of Obesity And The Truth About Dieting
by Giles Yeo PhDAn indispensable, groundbreaking look at the way our genetic makeup influences our relationship with food. In an age of misinformation and pseudo-science, the world is getting fatter and the diet makers are getting richer. So how do we break this cycle that’s literally killing us all? Drawing on the very latest science and his own genetic research at the University of Cambridge, Dr. Giles Yeo has written the seminal “anti-diet” diet book. Exploring the history of our food, debunking marketing nonsense, detoxifying diet advice, and confronting the advocates of clean eating, Giles translates his pioneering research into an engaging, must-read study of the human appetite. In a post-truth world, Gene Eating cuts straight to the data-driven facts. Only by understanding the physiology of our bodies, their hormonal functions, and their caloric needs can we overcome the mis- information of modern dieting trends, empower ourselves to make better decisions, and achieve healthy relationships with food, our bodies, and our weight. Inspiring and revelatory, filled with lively anecdotes and fascinating details, Gene Eating is an urgent and essential book that will change the way we eat.
Gene Eating: The Story of Human Appetite
by Dr Giles Yeo'It is rare to find a book, written by a world-class scientist, that is both informative and entertaining. Giles not only delves into the science of obesity but, with honesty and great precision, skewers many of the more foolish fad diets out there. ' DR MICHAEL MOSLEY, bestselling author of The 8-Week Blood Sugar Diet'A hard-to-fault book written in a way that entertains as well as it informs ... Yeo's study of human appetite is packed with insights and revelations, incorporating up-to-date scientific thinking ... It's an anti-diet diet book you can trust' DAILY EXPRESS 'I really enjoy working with Giles - he makes so much sense, and cuts through the confusion about diet and health with refreshing directness. His excellent book Gene Eating busts myths and homes in on what you really need need to know. It's been a genuine help to me and I'm sure it will be to everyone who reads it.' HUGH FEARNLEY-WHITTINGSTALL 'Dr Yeo is a leading scientist in the field of obesity and one of our best science communicators. Everyone worried about their weight ought to read this book to digest its message about the importance of genetics.' ROBERT PLOMIN, author of Blueprint: How DNA Makes Us Who We Are 'An excellent and engaging book, but also an important one. It is about time that a serious, respected academic provided a voice of reason' Anthony Warner aka THE ANGRY CHEF 'Gene Eating is just a fantastic book exactly as you'd expect - but more so. Mainly it's very funny, packed with science and trivia and genuinely helpful weightloss and nutrition info' DR CHRIS VAN TULLEKEN, the BBCWhy are we all getting fatter?Why are some people hungrier than others?And why don't diets work? In an age of misinformation and pseudo-science, the world is getting fatter and the diet makers are getting richer. So how do we break this cycle that's killing us all? Drawing on the very latest science and his own genetic research at Cambridge University, Dr Giles Yeo has written the seminal 'anti-diet' diet book. Exploring the history of our food, debunking marketing nonsense and toxic diet advice, and confronting the advocates of 'clean eating', Dr Giles translates his pioneering research into an engaging, must-read study of the human appetite. Inspiring and revelatory, Gene Eating is an urgent and essential book that will empower us all with the facts we need to establish healthy relationships with food - and change the way we eat
Gene Eating: The Story of Human Appetite
by Dr Giles YeoCambridge geneticist, Dr Giles Yeo, has dedicated over 20 years studying how genes influence our eating habits. Instead of looking at how we have become obese, GENE EATING tackles the question of WHY some people eat more than others. The UK has the biggest waistlines in Western Europe and an enormous problem of other diet-related illnesses. Our modern lifestyle coupled with the food environment, has made weight-loss the biggest public health quest of today; more of us than ever before are desperately bingeing on unreliable promises made online, on food labels or by the recent proliferation of food 'gurus' who are hungry for a slice of the multi-million pound diet industry.Written with his accessible, good-humoured style, GENE EATING unravels this hugely complex answer and argues that understanding our genes and the biology of our food intake is essential if we are to effectively tackle the obesity epidemic and improve our health. This pioneering book is a ray of light in our murky 'post-truth' climate- a celebration of evidence-based science that everyone can digest.Read by Dr Giles Yeo(p) Orion Publishing Group 2018
Gene Eating: The Story of Human Appetite
by Giles Yeo'It is rare to find a book, written by a world-class scientist, that is both informative and entertaining. Giles not only delves into the science of obesity but, with honesty and great precision, skewers many of the more foolish fad diets out there. ' DR MICHAEL MOSLEY, bestselling author of The 8-Week Blood Sugar Diet'A hard-to-fault book written in a way that entertains as well as it informs ... Yeo's study of human appetite is packed with insights and revelations, incorporating up-to-date scientific thinking ... It's an anti-diet diet book you can trust' DAILY EXPRESS 'I really enjoy working with Giles - he makes so much sense, and cuts through the confusion about diet and health with refreshing directness. His excellent book Gene Eating busts myths and homes in on what you really need need to know. It's been a genuine help to me and I'm sure it will be to everyone who reads it.' HUGH FEARNLEY-WHITTINGSTALL 'Dr Yeo is a leading scientist in the field of obesity and one of our best science communicators. Everyone worried about their weight ought to read this book to digest its message about the importance of genetics.' ROBERT PLOMIN, author of Blueprint: How DNA Makes Us Who We Are 'An excellent and engaging book, but also an important one. It is about time that a serious, respected academic provided a voice of reason' Anthony Warner aka THE ANGRY CHEF 'Gene Eating is just a fantastic book exactly as you'd expect - but more so. Mainly it's very funny, packed with science and trivia and genuinely helpful weightloss and nutrition info' DR CHRIS VAN TULLEKEN, the BBCWhy are we all getting fatter?Why are some people hungrier than others?And why don't diets work? In an age of misinformation and pseudo-science, the world is getting fatter and the diet makers are getting richer. So how do we break this cycle that's killing us all? Drawing on the very latest science and his own genetic research at Cambridge University, Dr Giles Yeo has written the seminal 'anti-diet' diet book. Exploring the history of our food, debunking marketing nonsense and toxic diet advice, and confronting the advocates of 'clean eating', Dr Giles translates his pioneering research into an engaging, must-read study of the human appetite. Inspiring and revelatory, Gene Eating is an urgent and essential book that will empower us all with the facts we need to establish healthy relationships with food - and change the way we eat
Gene Wars: The Politics of Biotechnology (Open Media Series)
by Kristin DawkinsDespite technological advances, an alarming number of people in the world go hungry. Even more chilling is the fact that in the future that number will likely increase. In this book, Kristin Dawkins discusses the international policies that are shaping this future, including those that govern the genetic engineering of plants. Dawkins shows how a diversified gene pool is crucial to food production - and how corporate control of the gene pool threatens our collective security.Behind these issues lies the specter of globalization - transnational corporations freely exploiting the resources and consumers of the world while political power shifts to remote international institutions strictly dedicated to commerce. Dawkins challenges those in power to develop global systems of political discourse in the public interest and shows how each one of us can make a difference.
Generation Chef: Risking It All for a New American Dream
by Karen StabinerInside what life is really like for the new generation of professional cooks--a captivating tale of the make-or-break first year at a young chef's new restaurant. For many young people, being a chef is as compelling a dream as being a rock star or professional athlete. Skill and creativity in the kitchen are more profitable than ever before, as cooks scramble to reach the top--but talent isn't enough. Today's chef needs the business savvy of a high-risk entrepreneur, determination, and big dose of luck. The heart of Generation Chef is the story of Jonah Miller, who at age twenty-four attempts to fulfill a lifelong dream by opening the Basque restaurant Huertas in New York City, still the high-stakes center of the restaurant business for an ambitious young chef. Miller, a rising star who has been named to the 30-Under-30 list of both Forbes and Zagat, quits his job as a sous chef, creates a business plan, lines up investors, leases a space, hires a staff, and gets ready to put his reputation and his future on the line.Journalist and food writer Karen Stabiner takes us inside Huertas's roller-coaster first year, but also provides insight into the challenging world a young chef faces today--the intense financial pressures, the overcrowded field of aspiring cooks, and the impact of reviews and social media, which can dictate who survives.A fast-paced narrative filled with suspense, Generation Chef is a fascinating behind-the-scenes look at drive and passion in one of today's hottest professions.
Generation Chef: Risking It All for a New American Dream
by Karen StabinerInside what life is really like for the new generation of professional cooks--a captivating tale of the make-or-break first year at a young chef's new restaurant. For many young people, being a chef is as compelling a dream as being a rock star or professional athlete. Skill and creativity in the kitchen are more profitable than ever before, as cooks scramble to reach the top--but talent isn't enough. Today's chef needs the business savvy of a high-risk entrepreneur, determination, and big dose of luck. The heart of Generation Chef is the story of Jonah Miller, who at age twenty-four attempts to fulfill a lifelong dream by opening the Basque restaurant Huertas in New York City, still the high-stakes center of the restaurant business for an ambitious young chef. Miller, a rising star who has been named to the 30-Under-30 list of both Forbes and Zagat, quits his job as a sous chef, creates a business plan, lines up investors, leases a space, hires a staff, and gets ready to put his reputation and his future on the line.Journalist and food writer Karen Stabiner takes us inside Huertas's roller-coaster first year, but also provides insight into the challenging world a young chef faces today--the intense financial pressures, the overcrowded field of aspiring cooks, and the impact of reviews and social media, which can dictate who survives.A fast-paced narrative filled with suspense, Generation Chef is a fascinating behind-the-scenes look at drive and passion in one of today's hottest professions.From the Hardcover edition.
Generation V: The Complete Guide to Going, Being, and Staying Vegan as a Teenager (Tofu Hound Press)
by Claire AskewCovering the ins and outs of becoming a vegan during the teen years, this reference shows young people how to make smart decisions about changing their diet and lifestyle while dealing with varying reactions from family, friends, and people at school. Curious teens will find answers for issues such as buying groceries with their families and sticking with the vegan mentality and diet, as well as important nutrition facts, delicious recipes, and inspirational stories. While some may find the switch to veganism daunting, this delightful handbook makes the transition simple, explaining ethical arguments and encouraging dedication and tolerance.
Genetically Engineered Food: A Self-Defense Guide for Consumers
by Ronnie Cummins Ben LillistonStormy debates about genetically engineered (GE) food have raged throughout the world in recent years, and the issue is now more potent than ever. Seventy to eighty percent of processed foods now sold in supermarkets contain genetically engineered ingredients, and the trend is growing at a startling rate. This second, completely revised edition of Genetically Engineered Food is an all-in-one guide written specifically to help consumers educate themselves about the risks posed by GE foods. Ronnie Cummins and Ben Lilliston, both leading consumer advocates, provide comprehensive, up-to-the-minute, action-inspiring information, including how to identify GE foods, products to avoid, brands that are GE-free, and how to shop and act with a purpose. They discuss all of the ethical, environmental, and health arguments against GE food, how these foods are being regulated in the United States and abroad, and why consumers are right to oppose them. Genetically Engineered Foods is the first and still one of the few consumer-oriented guides addressing this important subject.