Zeigt Titel in Köche

Who in their right mind starts a fruitcake business in a world that hates fruitcake? Add kids, a husband, several pets, and a full-time job and you get twelve years of disasters, laughter, and the lingering question: was it brilliance, madness, or both?

From rustic beginnings on a New Hampshire subsistence farm to the high-pressure world of epicurean entrepreneurship, Dr. Janel Louise Ohletz’s journey is a testament to resilience, reinvention, and the pursuit of authenticity.

Les coulisses d'un restaurant ! En salle ou en cuisine, il se passe toujours quelque chose dans un restaurant ! Elodie Tymowski en sait quelque chose... Elle a officié comme serveuse de nombreuses années et a appris à observer clients, serveurs et cuistots ! Pour notre plus grand bonheur ! Découvrez ces histoires de clients incroyables, habitués ou non. Passez en cuisine pour vivre les excès de colères des brigades et emboîtez-lui le pas du serveur pour mieux comprendre le fonctionnement parfois surprenant d'un service !

Hablar de la mesa es hablar de nuestros orígenes, de nuestras raíces, de nuestro ADN. Esa mesa donde comemos, donde compartimos, donde hemos crecido y hemos aprendido a ser personas y de la que guardamos recuerdos imborrables que nos acompañarán el resto de nuestra vida. El autor nos propone un recorrido por su historia, analizando diversos aspectos: evolución, tipologías, formas, materiales, protocolos… creando un ideal de mesa que nos corresponda y que, sobre todo, nos permita integrar una serie de hábitos saludables para gozar de nuestra mejor versión.

From one of our most interesting literary figures – former editor of Granta, former fiction editor at The New Yorker, acclaimed author of Among the Thugs – a sharp, funny, exuberant, close-up account of his headlong plunge into the life of a professional cook. Expanding on his James Beard...

The joys and the harsh realities of farm life, from a writer whose family has farmed the same piece of land for five generations. 'Tough and tender, heartfelt, fabulous.' Linda Burgess Farmer Tim Saunders manages to incorporate some writing into his days, and here he describes his life through...

Andrew Jefford is, in the words of winemaker Randall Grahm, ‘the most thoughtful person we have writing about wine’. Discover why in this selection from Jefford’s work, celebrating the limitless beauty of wine difference. This book anatomizes the pleasure that awaits every drinker while simultaneously furnishing a philosophy of wine – one founded on astonishment, and drawing on personal discovery rather than hierarchy and mastery. There is no other wine writing like this.

“It is amazing to read the story of how he came to be the chef he is―a pioneer for the industry, a believer in rural America, a supporter of local economies, and a wizard creating pure magic.” ―Chef José Andrés This program is read by the author. The chef and founder of the...

I've been a Private Chef for Michael Jackson's Family and Kobe Bryant, a caterer for the legendary Mark O'Connor and infamous Joe Walsh. Countless other celebrities, billionaires and captains of industry fill these pages too. You'll recognize them by their initials. Their lawyers prefer it that way.. I’ve had more burns, long nights, and impossible clients than I can count in my thirty years as a chef. A few thought that a “private chef” meant personal therapist, they weren’t wrong. This isn’t a cookbook; it’s a confession.

Florence Fabricant—celebrated New York Times food writer for more than 50 years—recounts a life defined by the insatiable search for new dining experiences, tracing the evolution of food and restaurant culture in the United States and abroad, and her instrumental role in revealing it, along...

This is not a typical kitchen story. It’s about what happens when the fire, pressure, and chaos of the culinary world meet the search for discipline, purpose, and truth. Told by a former Michelin-starred chef who walked away from the chaos to rebuild his life, this memoir takes you from the heat of elite kitchens to the stillness of Muay Thai gyms in Thailand. It’s a story of breaking down and rebuilding stronger — not just as a chef, but as a human being.

Narrated by the author, Alasdair Gill. 'A story of hope, love, cooking and redemption. Brilliant' - Tom Parker-Bowles, food writer and critic For readers of Kitchen Confidential and Tart, this is a candid insider account of life on the frontlines of London's food scene. From working in some of...

Rien ne prédestinait Guillaume Gomez, gosse du 93 et fils de brocanteurs, à entrer dans les cuisines de l’Élysée à 18 ans et à se retrouver orphelin à 22. Il est devenu, à 25 ans, le plus jeune lauréat de sa catégorie à remporter le concours Un des Meilleurs Ouvriers de France, puis à servir quatre présidents de la République dont il sera le chef attitré. Après avoir officié auprès de Jacques Chirac, Nicolas Sarkozy, François Hollande et Emmanuel Macron, il devient en 2021 le premier ambassadeur de la gastronomie française de notre histoire.

A beautiful, expansive memoir on food as a vital bridge between cultures, from the internationally award-winning author of Parwana. To truly understand things, we need to know them. We need to taste them. This is a story of how food connects us all - not only at the table but to each other's...

After wandering through the valley of despair...facing trauma. I stumbled upon baking and it saved my life.

Il suo nome era Salvatore Chiappa, tortaio, ma soprattutto livornese. Tutti lo conoscevano come "Gagarin". Da cosa venisse il soprannome con cui la gente di Livorno e, conseguentemente e per traslato, del mondo intero, lo identificava è cosa interessante ma del tutto ignota.

Food is the primary way andrea bennett connects with the world. They worked in the restaurant industry for a decade, and though they don’t eat much meat and can’t eat gluten, they take as much pleasure in food as Jeffrey Steingarten, Anthony Bourdain, or Guy Fieri. When they want to show someone they care, they cook them a meal. The essays in Hearty offer a snapshot of the North American cultural relationship to food and eating.

In 2007, Simonetta and her husband made the quixotic decision to open a restaurant. Without any relevant experience IT engineer Avi and novelist Simonetta put aside their careers to throw themselves (and their three young children) into their dream. This is the story of Ida, a tiny resilient...

In this brutally honest memoir, Hannah Selinger chronicles the rise and fall of her career in the restaurant business, unraveling an emotional journey through the joys of fine fine dining, the allure and danger of power, and what it takes to walk away from a career you love when it no longer...

重要なのは、何かを選ぶこと。選ばなければ、人生は始まらない。選ばざるを得なかった仕事に黙々と熱狂する。運命に従え。道は開ける。