Mostrando títulos en Restaurantes y Chefs Famosos

All restaurants are businesses first and foremost. Simply buying food, preparing it, and selling it is not enough to stay afloat in an industry with profit margins that are generally very slim. In this book I go over everything from suppliers and menu design to how to properly control and calculate food cost.

Montags keine Meeresfrüchte! Das ist noch eine der harmloseren Gefahren, auf die Anthony Bourdain in seinen gnadenlosen, abgründig witzigen Memoiren hinweist. Von der Strandkneipe bis zum Nobelrestaurant hat er alles durchlebt, was diese wahrhaft heiße Szene zu bieten hat. Seine Hörer lässt er einen unvergesslichen Blick hinter die Küchentür werfen und nimmt sie mit auf eine abenteuerliche, amüsante Reise in die dunklen Gefilde der kulinarischen Welt.

What does a chef do day-to-day? Does a chef have to be an expert on all foods? Is the so-called school of hard knocks better than a brick-and-mortar school of formal culinary education? If you want to know the answer to these questions, 50 Things to Know About Being a Chef is for you.

A breakthrough in world culinary innovation based on Chinese cooking concepts. The methodology derived from a decade of gastronomic research by Kum Ng since 2000, was officially endorsed by the World Master Chefs Society in 2009. A concept brief of Frameworkcooking was documented in the library of Innovations in Medical Education (IME) of the University of Wisconsin-School of Medicine and Public Health.

Fasting isn’t as bad as it sounds! It’s easy for a busy schedule, and best of all, it’s free! Don’t you wish you could eat your favorite foods and still lose weight? Do you want to lose weight without having to exercise or go to the gym? Aren’t you sick of counting calories? We have found a solution that will work for you, even if other diets haven’t worked for you in the past.

THE ART AND TASTE OF ITALIAN CUISINE AT WITHIN EVERYONE REACH! Discover the art and taste of Italian cuisine with this professional cookbook, perfect for novice cooks and culinary masters alike! In this book, you'll learn traditional Italian recipes and new proposals, plus the culinary art of Italy, all in an easy and detailed way. In collaboration with a young Italian Executive Chef, you'll learn how to make the simplest and most complex dishes, from first courses to desserts. With The Italian Cuisine, Discovering the art of taste by Daniele Bartucca and The Executive Chef Davide ...

Do you want to eat tasty and famous traditional dishes from around the world without traveling and spending a lot of money? With the quick and easy instructions in this audiobook, you will be able to create more then 100 delicious famous dishes. You can present dishes rich in aromas and flavors at the table, creating the atmosphere of a famous distant city, comfortably from your home, saving time and money. Even if you think you're not good at cooking, this audiobook will help you improve your cooking skills.

Unlock the secrets to revolutionizing your culinary creations with Sourcing Smart, a groundbreaking guide to sustainable sourcing in the food industry. Whether you're a seasoned chef, a budding culinary entrepreneur, or simply passionate about the art of cooking, this eBook offers a treasure trove of strategies to enhance your kitchen operations while committing to sustainability. Dive into an in-depth exploration of sustainable sourcing, beginning with a clear understanding of its significance in the culinary world. Discover how to navigate the intricate global supply chain, identify ...

Unlock the culinary art of seizing the seasons and riding the waves of culinary trends with The Seasonal Menu Innovator. This captivating guide invites both aspiring and established chefs to revolutionize their menus through a dynamic, trend-driven approach. Discover the magic behind sourcing fresh, seasonal ingredients and learn how to integrate the latest culinary trends into creative, mouthwatering dishes. Begin your journey with an exploration into the impact of seasonality and how trends can elevate today’s upscale dining experiences. With each chapter, you'll delve into the unique ...

I contorni di Piattoforte: la collana per mappare il mondo dell'enogastronomia e orientarsi in modo più consapevole. Riflessioni, appunti, voci fuori dal coro che aiutano il lettore ad avvicinarsi criticamente e con chiarezza alle nuove tendenze del gusto. Niko Romito, giovane chef insignito del prestigioso riconoscimento Tre stelle Michelin, racconta in 10 ''lezioni'' la sua filosofia in cucina e insieme il progetto che da qualche anno porta avanti con la sorella Cristiana.

The first book in J Stephen Sadler’s Quest for the Best series explores how chance encounters can change your life if you are paying attention. He also shares how he overcame numerous challenges while building a brand based on the smallest detail to champion his unique family jewel: a crumb cake. This audiobook takes you on a magical journey to find out how he went from scratch to triumph, one cake at a time. Foodies and nonfoodies alike will celebrate, as they share in the adventure of one family’s artisan recipe that took on a life far beyond its humble roots.

Discover a simple, vegan gluten free crockpot system that will put your gluten free vegan diet and lifestyle on autopilot - so you don't have to waste endless hours in your kitchen, you can enjoy your meals and feel relaxed and confident that you're moving rapidly towards your best health and body ever!

There are few places as unique and diverse as the city of Portland, and the city's dining options reflect the openness of its residents to a wide variety of culinary delights. In this new book, Doug Pitassi takes on the daunting task of offering his expert assessment of the very best restaurants the city has to offer by providing detailed information regarding each and every restaurant earning a ranking among the 15 best.

Wie fühlt es sich eigentlich an, für Deutschlands prominentesten Restaurantkritiker zu kochen und dabei grandios zu scheitern? Erzählt Paul Bocuse gute Witze? Wie schmeckt Kartoffelsalat aus der Fritteuse? Und warum können die Deutschen nicht grillen?

Efter en urspårad kväll på Operakällaren förs Mons Kallentoft akut till sjukhus. Medan läkarna kämpar för att rädda hans liv ställer han sig frågan: Varför har jag levt mitt liv på det här viset? Restaurangerna, dryckerna och maten har fått Mons att spendera en förmögenhet och försaka nästan allt i ett maniskt sökande efter den ultimata smakkicken, från rykande stånd med gatumat i Bangkok till femstjärniga krogar i New York. I Food Junkie är gastronomi på liv och död, ett sätt att fly och söka en sanning om sig själv.

For fans of the Table Manners podcast, Jessie and Lennie’s cookbook is brought to life in this unique audiobook. This audiobook features seven recipes from the book, cooked live in Lennie’s kitchen, as well as an exclusive Q&A with Jessie and Lennie taking you behind the scenes of Table Manners family stories and anecdotes taking you through their favourite easy, complex, summer, Christmas and Jewish-ish recipes.

Discover new and invigorating ways to better your health and enjoy your favorite restaurant dishes through this comprehensive ketogenic copycat cookbook filled with quick and easy recipes. The ketogenic diet is a low carb high-fat diet that causes major weight loss while maintaining its health benefits. By undergoing a low-carb diet, it mainly means that your dishes will be mainly leaning towards proteins and fats. However, what happens when you want to enjoy your favorite restaurant dishes but still stick to your keto diet plan? You want to enjoy those delicious meals but still want to ...

Unlock the secrets to crafting the perfect menu with "Designing a Winning Menu," the ultimate guide for restaurateurs, chefs, and food enthusiasts eager to elevate their culinary creations. This comprehensive eBook dives deep into the art and science of menu design, offering a treasure trove of insights and strategies that can transform your dining experience. Start by exploring the core principles in "The Essence of Menu Design," where you'll learn about the psychology of choice and the powerful influence of visual and textual appeal. Understand how to create dishes that not only satisfy ...

I worked at two fine dining steakhouses for about eight years. I was a sous chef for four years, executive chef for a year, butcher for five years, and a banquet chef as well. I worked my way up through the ranks. I worked sauté stations, salad stations, fryers, and more....

CREMO! La nova revolució de Maria Nicolau. Columna publica Cremo!, el nou llibre de Maria Nicolau. Reflexions gastronòmiques de la cuinera més revolucionària dels últims anys. El fenomen que ha revolucionat la gastronomia. Cremo! és el crit d'alerta que s'etziba a les cuines professionals quan es carrega una olla que pesa o una paella amb oli roent quan passem pel costat d'un company.