It’s a realm where you find eccentric characters, working in extreme conditions, who must produce magical events and instantly adapt when, for instance, a hail storm erupts, the host’s toast runs a half-hour too long, or a rolling rack of hundreds of ice cream desserts goes wheels-up. Whether they’re dashing through black-tie fundraisers, celebrity-spotting at a Hamptons cookout, or following a silverware crew at 3:00 a.
Hotbox: Inside Catering, the Food World's Riskiest Business #ad - M. Known for their modern take on Southern cooking, the Lee brothers steeped themselves in the catering business for four years, learning the culture from the inside-out. In a warehouse in new jersey, the lee brothers guide you on a romp from the inner circle―the elite team of chefs using little more than their wits and Sterno to turn out lamb shanks for eight hundred―to the outer reaches of the industries that facilitate the most dazzling galas.
Tiny Hot Dogs: A Memoir in Small BitesRunning Press Adult #ad - All she wanted was to fit in be Jewish and become famous specifically a cast member on Saturday Night Live. From awkward schoolgirl to caterer to the stars, from professional growing pains to her long journey to motherhood, Mary Giuliani weaves together a collection of hilarious memories, never losing her sense of humor and her love for everyone's favorite party food, pigs in a blanket.
Mary's utterly unremarkable childhood was everything she didn't want: hailing from a deeply loving yet overprotective Italian family in an all-Jewish enclave on Long Island. You never know when the humble hot dog will be a crucial ingredient in the recipe for success, in building a business or simply making life more delicious.
Tiny Hot Dogs: A Memoir in Small Bites #ad - . With an easy, natural storytelling sensibility, mary shares her journey from a cosseted childhood home to the stage and finally to the party, accidentally landing what she now refers to as "the breakthrough role of a lifetime" catering to a glittery list of stars she once hoped to be part of herself.
Fresh, self-deprecating, and can-do attitude against all odds, personal, and full of Mary's humorous, you'll want to see where each shiny silver tray of hors d'oeuvres takes her next.
Save Me the Plums: My Gourmet MemoirRandom House #ad - . She was a writer, not a manager, and had no inclination to be anyone’s boss. Reichl is a warm, intimate writer. Ruth reichl recalls her years at the helm of Gourmet magazine with clear eyes, a sense of humor, and some very appealing recipes. Town & country “if you haven’t picked up food writing queen Ruth Reichl’s new book, Save Me the Plums, I highly recommend you fix that problem.
Save Me the Plums: My Gourmet Memoir #ad - Reichl is in top form and ready to dish, with every chapter seeming like a dedicated behind-the-scenes documentary on its own. Soleil ho, san francisco chronicle Save me the plums: my gourmet Memoir Hardcover - April 2, 2019. Readers will meet legendary chefs like david chang and Eric Ripert, under Reichl’s leadership, and a colorful group of editors and art directors who, idiosyncratic writers like David Foster Wallace, transformed stately Gourmet into a cutting-edge publication.
. You’ll tear through this memoir. Refinery29 named one of the best books of the year by real simple • good housekeeping • town & Country When Condé Nast offered Ruth Reichl the top position at America’s oldest epicurean magazine, she declined.
Catering: A Guide to Managing a Successful Business OperationWiley #ad - Included is a new chapter of practical mainstream and on-trend recipes and sample menus for a variety of catered events from brunches to black-tie affairs Save me the plums: my gourmet Memoir Hardcover - April 2, 2019. This second edition is thoroughly revised and updated to include information on catering for dietary restrictions and food allergies, contemporary techniques such as sous-vide technology, and plating and presentation.
. From launching the business, second edition, managing the dining room and beverages, establishing pricing, preparing food, Catering: A Guide to Managing a Successful Business Operation, and marketing to planning events, organizing service, and developing menus, setting up a kitchen, staffing, provides detailed guidance on every aspect of the catering business.
Burn the Ice: The American Culinary Revolution and Its EndPenguin Press #ad - At the same time, new media companies such as Eater and Serious Eats launched to chronicle and cater to this developing scene, transforming nascent star chefs into proper celebrities. Save me the plums: my gourmet Memoir Hardcover - April 2, 2019. To "burn the ice" means to melt down whatever remains in a kitchen's ice machine at the end of the night.
Starting in 2006, the food world underwent a transformation as the established gatekeepers of American culinary creativity in New York City and the Bay Area were forced to contend with Portland, Oregon. Its new, casual fine-dining style became a template for other cities, no-holds-barred, and a culinary revolution swept across America.
Inspiring"—danny meyer, ceo, setting the tablejames beard award-winning food journalist Kevin Alexander traces an exhilarating golden age in American diningOver the past decade, Union Square Hospitality Group; Founder, Shake Shack; and author, Kevin Alexander saw American dining turned on its head.
Burn the Ice: The American Culinary Revolution and Its End #ad - It seemed, for a moment, like a glorious belle epoque of eating and drinking in America. Traditional ramen shops opened in Oklahoma City. Poke bowls sprung up in Omaha. Craft cocktail speakeasies appeared in Boise. And then it was over. To tell this story, bartenders, alexander journeys through the travails and triumphs of a number of key chefs, and activists, as well as restaurants and neighborhoods whose fortunes were made during this veritable gold rush--including Gabriel Rucker, an originator of the 2006 Portland restaurant scene; Tom Colicchio of Gramercy Tavern and Top Chef fame; as well as hugely influential figures, such as André Prince Jeffries of Prince's Hot Chicken Shack in Nashville; and Carolina barbecue pitmaster Rodney Scott.
The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-be SouthernersW. W. Norton & Company #ad - Others bear the hallmark of the brothers' resourceful cooking style―simple, sophisticated dishes like Blackened Potato Salad, Saigon Hoppin' John, and Buttermilk-Sweet Potato Pie that usher southern cooking into the twenty-first century without losing sight of its roots. Save me the plums: my gourmet Memoir Hardcover - April 2, 2019.
With helpful sourcing and substitution tips, this is a practical and personal guide that will have readers cooking southern tonight, wherever they live. Here are recipes for classics like Fried Chicken, and Pecan Pie, Crab Cakes, as well as little-known preparations such as St. Cecilia punch, Pickled Peaches, and Shrimp Burgers.
The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-be Southerners #ad - You don't have to be southern to cook southern. The lee Bros. From the new york times food writers who defended lard and demystified gumbo comes a collection of exceptional southern recipes for everyday cooks. Southern cookbook tells the story of the brothers' culinary coming-of-age in Charleston―how they triumphed over their northern roots and learned to cook southern without a southern grandmother.
The Lee Bros. Charleston Kitchen: A CookbookClarkson Potter #ad - In addition, and dig into a plate of smothered pork chops, perhaps with a side of Grilled Chainey Briar, nibble chilled Pickled Shrimp with Fennel, they masterfully bring the flavors of today’s Charleston to the fore, inviting readers to sip a bright Kumquat Gin Cocktail, foraged from sandy beach paths.
Let james beard award–winning authors and hometown heroes Matt Lee and Ted Lee be your culinary ambassadors to Charleston, South Carolina, one of America’s most storied and buzzed-about food destinations. Growing up in the heart of the historic downtown, in a warbler-yellow house on Charleston’s fabled “Rainbow Row, ” brothers Matt and Ted knew how to cast for shrimp before they were in middle school, and could catch and pick crabs soon after.
Their research led to gems such as flounder in parchment with shaved vegetables, and Cheese Spread à la Henry’s, an homage to the dish that became Edna Lewis’s signature during her tenure at Middleton Place Restaurant, a peppery dip from the beloved brasserie of the mid-twentieth century. Readers are introduced to the people, past and present, who have left their mark on the food culture of the Holy City and inspired the brothers to become the cookbook authors they are today.
The Lee Bros. Charleston Kitchen: A Cookbook #ad - Through 100 recipes, and numerous personal stories, 75 full-color photographs, The Lee Bros. Their new cookbook brings the vibrant food culture of this great Southern city to life, giving readers insider access to the best recipes and stories Charleston has to offer. No cookbook on the region would be complete without the city’s most iconic dishes done right, including She-Crab Soup, but the Lee brothers also aim to reacquaint home cooks with treasures lost to time, Hoppin’ John, and Huguenot Torte, like chewy-crunchy, salty-sweet Groundnut Cakes and Syllabub with Rosemary Glazed Figs.
Used book in Good Condition.
Notes from a Young Black Chef: A MemoirKnopf #ad - Growing up in the bronx, as a boy Onwuachi was sent to rural Nigeria by his mother to “learn respect. However, the hard-won knowledge gained in Africa was not enough to keep him from the temptation and easy money of the streets when he returned home. Kwame onwuachi’s story shines a light on food and culture not just in American restaurants or African American communities but around the world.
Questlove by the time he was twenty-seven years old, kwame onwuachi winner of the 2019 James Beard Foundation Award for Rising Star Chef of the Year had opened—and closed—one of the most talked about restaurants in America. But through food, embarking on a new beginning at the bottom of the culinary food chain as a chef on board a Deepwater Horizon cleanup ship, he broke out of a dangerous downward spiral, before going on to train in the kitchens of some of the most acclaimed restaurants in the country and appearing as a contestant on Top Chef.
. As a young chef, and his first restaurant, the culmination of years of planning, he was forced to grapple with just how unwelcoming the world of fine dining can be for people of color, shuttered just months after opening. In this inspiring memoir about the intersection of race, fame, and food, he shares the remarkable story of his culinary coming-of-age.
Notes from a Young Black Chef: A Memoir #ad - A powerful, and shockingly honest story of chasing your dreams—even when they don’t turn out as you expected—Notes from a Young Black Chef is one man’s pursuit of his passions, heartfelt, despite the odds. This is an astonishing and open-hearted story from one of the next generation’s stars of the culinary world.
He had launched his own catering company with twenty thousand dollars that he made from selling candy on the subway, yet he’d been told he would never make it on television because his cooking wasn’t “Southern” enough.
On-Premise Catering: Hotels, Convention Centers, Arenas, Clubs, and MoreWiley #ad - The most timely, and authoritative guide available, complete, On-Premise Catering is the definitive reference for professional and aspiring caterers. Used book in Good Condition. The book includes detailed, step-by-step information on every aspect of running a catering operation, from proposal development and pricing to setting up a function space and working with intermediaries and suppliers.
To succeed in the field of on-premise catering today, a catering professional needs much more than just exceptional culinary talent. Written by two celebrated catering educators and one active professional caterer, the book combines the best of both the academic perspective and current real-world experience to provide an inside look at the field today.
Save me the plums: my gourmet Memoir Hardcover - April 2, 2019. With sections on marketing, staffing, financial controls, meal and beverage Functions, Theme Parties, Production and Service Planning, and more, Function Room Selection and Setup, On-Premise Catering provides all the up-to-the-minute information catering students and professionals need to succeed in this exciting and dynamic field.
On-Premise Catering: Hotels, Convention Centers, Arenas, Clubs, and More #ad - This new edition has been completely revised with up-to-date coverage on event decor, marketing via email and social media outlets, information technology, menu writing, and much more. On-premise catering requires a broad range of knowledge, from accounting and marketing basics to multicultural etiquette and management skills.
Serious Eater: A Food Lover's Perilous Quest for Pizza and RedemptionPortfolio #ad - He prayed that the ride would never end. Kenji lópez-alt and Stella Parks, aka BraveTart, attracted cult followings. He wanted to unearth the world's best bagels, the best burgers, the best hot dogs--the best of everything edible. He put his marriage, career, and relationships with friends and family at risk through his stubborn refusal to let his dream die.
The site quickly became a home for obsessives who didn't take themselves too seriously. Kenji lópez-alt"Wild, wacky, and entertaining. The book makes you hungry for Ed to succeed. And for lunch. Christina tosi, founder of Milk Bar"Serious Eater is seriously good! . You'll be so glad Ed invited you to a seat at his table.
Serious Eater: A Food Lover's Perilous Quest for Pizza and Redemption #ad - Ree drummond, author of the pioneer Woman Cooks"After decades of spreading the good food gospel we get a glimpse of the missionary behind the mission. Dan barber, blue hill and blue hill at stone Barns Save me the plums: my gourmet Memoir Hardcover - April 2, chef, 2019. A hilarious and moving story of unconventional entrepreneurialism, passion, and guts.
The Book of Yields: Accuracy in Food Costing and PurchasingWiley #ad - It is constructed with a durable comb binding that allows it to lay flat while readers work in the kitchen. This hands-on reference provides a substantial collection of accurate food measurements for more than 1, 400 raw food ingredients. It is the foodservice manager's most powerful tool for controlling costs.
The Book of Yields: Accuracy in Food Costing and Purchasing #ad - The book of yields: accuracy in food Costing and Purchasing now in its eighth edition is a chef's best resource for planning and preparing food more quickly and accurately. Save me the plums: my gourmet Memoir Hardcover - April 2, 2019. Completely up to date with helpful information relating to new food trends, The Book of Yields, Eighth Edition will be the best the tool in your kitchen.
Used book in Good Condition. This new edition combines yield information with information on wholesale food prices, worksheets for costing ingredients, and worksheets for planning food purchases. Measurements are given in weight-to-volume equivalents, trim yields, and cooking yields.