No Experience Necessary

No Experience Necessary

Author: Norman Van Aken

Publisher: Taylor Trade Publishing

Published: 2013-12-07

Total Pages: 353

ISBN-13: 1589799151

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No Experience Necessary is Chef Norman Van Aken’s joyride of a memoir. In it he spans twenty-plus years and nearly as many jobs—including the fateful job advertisement in the local paper for a short-order cook with “no experience necessary.” Long considered a culinary renegade and a pioneering chef, Van Aken is an American original who chopped and charred, sweated and seared his way to cooking stardom with no formal training, but with extra helpings of energy, creativity, and faith. After landing on the deceptively breezy shores of Key West, Van Aken faced hurricanes, economic downturns, and mercurial moneymen during the decades when a restaurant could open and close faster than you can type haute cuisine. From a graveyard shift grunt at an all-night barbeque joint to a James Beard–award finalist for best restaurant in America, Van Aken put his trusting heart, poetic soul, natural talent, and ever-expanding experience into every venture—and helped transform the American culinary landscape along the way. In the irreverent tradition of Anthony Bourdain’s Kitchen Confidential,and populated by a rogues’ gallery of colorful characters—including movie stars, legendary musicians, and culinary giants Julia Child, Emeril Lagasse, and Charlie Trotter—No Experience Necessary offers a uniquely personal, highly-entertaining under-the-tablecloth view of the high-stakes world of American cuisine told with wit, insight, and great affection by a natural storyteller.


A Culinary Odyssey

A Culinary Odyssey

Author: Andrew X. Pham

Publisher:

Published: 2012-04-07

Total Pages: 158

ISBN-13: 9780985514228

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A Southeast Asian cookbook with travel and cultural essays written by an award-winning author and food critic.


My Mexico

My Mexico

Author: Diana Kennedy

Publisher: Univ of TX + ORM

Published: 2013-10-20

Total Pages: 844

ISBN-13: 0292754469

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“A deeply knowledgeable celebration of the diverse regional cuisines of Mexico. . . . [A] tour de force, with the emphasis on authenticity” (Publishers Weekly). By universal acclaim, Diana Kennedy is the world’s authority on the authentic cuisines of Mexico. For decades, she has traveled the length and breadth of the country, seeking out the home cooks, local ingredients, and traditional recipes that make Mexican cuisines some of the most varied and flavorful in the world. Kennedy has published eight classic Mexican cookbooks, including the James Beard Award-winning Oaxaca al Gusto. But her most personal book is My Mexico, a labor of love filled with more than three hundred recipes and stories that capture the essence of Mexican food culture as Kennedy has discovered and lived it. First published in 1998, My Mexico is now back in print with a fresh design and photographs—ready to lead a new generation of gastronomes on an unforgettable journey through the foods of this fascinating and complex country. “My Mexico is a masterwork. . . . No other writer has come close to Diana Kennedy in communicating the variety, richness, and delights of the cuisines of Mexico.” —Naomi Duguid, author of Burma: Rivers of Flavor “Open any pages of My Mexico and be transported to a waking dream.” —Food & Wine “This book is as much a work of cultural anthropology as it is a recipe reference.” —Publishers Weekly “Many of these recipes are unusual and have not been recorded anywhere else. Kennedy is passionate about preserving these historical recipes . . . And she has followed her quest from large, thriving city marketplaces to tiny remote villages. Essential.” —Library Journal


Shaya

Shaya

Author: Alon Shaya

Publisher: Knopf

Published: 2018-03-13

Total Pages: 441

ISBN-13: 0451494164

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An exciting debut cookbook that confirms the arrival of a new guru chef . . . A moving, deeply personal journey of survival and discovery that tells of the evolution of a cuisine and of the transformative power and magic of food and cooking. From the two-time James Beard Award-winning chef whose celebrated New Orleans restaurants have been hailed as the country's most innovative and best by Bon Appétit, Food & Wine, Saveur, GQ, and Esquire. "Alon's journey is as gripping and as seductive as his cooking . . . Lovely stories, terrific food." --Yotam Ottolenghi, author of Jerusalem: A Cookbook "Breathtaking. Bravo." --Joan Nathan, author of King Solomon's Table Alon Shaya's is no ordinary cookbook. It is a memoir of a culinary sensibility that begins in Israel and wends its way from the U.S.A. (Philadelphia) to Italy (Milan and Bergamo), back to Israel (Jerusalem) and comes together in the American South, in the heart of New Orleans. It's a book that tells of how food saved the author's life and how, through a circuitous path of (cooking) twists and (life-affirming) turns the author's celebrated cuisine--food of his native Israel with a creole New Orleans kick came to be, along with his award-winning New Orleans restaurants: Shaya, Domenica, and Pizza Domenica, ranked by Esquire, Bon Appétit, and others as the best new restaurants in the United States. These are stories of place, of people, and of the food that connects them, a memoir of one man's culinary sensibility, with food as the continuum throughout his journey--guiding his personal and professional decisions, punctuating every memory, choice, every turning point in his life. Interspersed with glorious full-color photographs and illustrations that follow the course of all the flavors Shaya has tried, places he's traveled, things he's experienced, lessons he's learned--more than one hundred recipes--from Roasted Chicken with Harissa to Speckled Trout with Tahini and Pine Nuts; Crab Cakes with Preserved Lemon Aioli; Roasted Cast-Iron Ribeye; Marinated Soft Cheese with Herbs and Spices; Buttermilk Biscuits; and Whole Roasted Cauliflower with Whipped Feta.


The Chef in a Truck

The Chef in a Truck

Author: François Perret

Publisher: Flammarion

Published: 2021-10-06T00:00:00+02:00

Total Pages: 179

ISBN-13: 2080273043

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« François Perret is a magician of taste. [His] madeleine . . . is a masterpiece. » — Pierre Hermé What happens when François Perret — the world-renowned pastry chef at the Ritz Paris — leaves behind his state-of-the-art kitchen to compete in a Los Angeles food truck competition ? Trading in his chef’s toque for a baseball cap, chef Perret roamed central California in his food truck, sampling fresh produce and culinary specialties with local growers and chefs. His encounters inspired him to reinterpret American classic recipes including s’mores, tacos, donuts, and cookies. His experience, seemingly an inversion of the Ratatouille story, culminates into the perfect fusion of French pastry technique and the sunny flavors of California. Chef François Perret first shared his adventures in the Netflix series The Chef in a Truck, and this volume — part travel journal, part recipe book — recounts his unique culinary journey. It shows readers once again that food is truly a shared international language that builds bridges across cultures.


An Italian Odyssey

An Italian Odyssey

Author: Julie A. Burk

Publisher:

Published: 2010-06

Total Pages: 288

ISBN-13: 9780986588709

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An Italian Odyssey is a story about a midlife couple who embarks on a great adventure walking 1,000 km on the Via Francigena, an ancient, elusive medieval pilgrim trail through the heart of Italy. Historically, the Via Francigena was a broad network of trails originating in ancient Francia, an ever-changing backbone of Roman and medieval roads leading to Rome. Today, unlike the Camino de Santiago in Spain, only a few hundred people have walked the entire Via Francigena through Italy during the past decade. It is a barely discovered, obscure, and sometimes challenging trail to navigate. The couple s initial plan was to walk and eat their way through Italy using their own homemade guide and map books. But their adventure takes on a life of its own as they face unexpected challenges. With both themselves and each other, they struggle with the constant physical and emotional demands and outcomes of navigating an arduous route that is not well signed. But with dollops of Roman and medieval history, a dash of contemporary culture, plenty of sensual food and wine, and gracious Italian hospitality, they also share many romantic and magical moments. Only after they endure sweat, tears, and frustration, when the strange concoction comes to a boil and the flavors and juices ooze out, do they realize and discover the true meaning of their journey. In the end, An Italian Odyssey is a classic bittersweet tale of the couple s expectation of walking and eating through Italy a unique culinary and walking pilgrimage. An Italian Odyssey will appeal to readers who love all things Italian, its history, culture, and food, and those who like traveling and walking; or by the armchair traveler who enjoys reading about other people s adventures. Readers will also appreciate the rewards and discoveries that come about from tackling real life challenges and struggles. It is a story that combines a great adventure of personal growth, individually and as a couple, with the backdrop of Italian history, contemporary culture, food, and wine. This travel memoir is co-written by both authors, so the reader can appreciate the story from the male and female perspective. Buon viaggio


My Food Odyssey - Lithuanian Cooking: Nine of My Favourite Traditional Lithuanian Dishes

My Food Odyssey - Lithuanian Cooking: Nine of My Favourite Traditional Lithuanian Dishes

Author: June Molloy Vladicka

Publisher:

Published: 2017-02-27

Total Pages: 82

ISBN-13: 9781543236439

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This book is, essentially, a love story. The story of an Irish girl who fell in love with a Lithuanian man, then fell in love with his country and its food. The book contains nine of my favourite traditional Lithuanian dishes, including kugelis (potato pudding), cepelinai (potato dumplings), koldunai (pasta dumplings) and saltibarsciai (cold beet soup). The recipes are explained in detail with step-by-step instructions and illustrations where required, making this book ideally suited to anyone attempting these dishes for the first time. Substitute ingredients are suggested where certain ingredients might be hard to find outside of Lithuania. Each recipe is accompanied by a short preamble about my life in Lithuania and how the recipe was developed. The book also contains a number of stunning photographs of the Lithuanian landscape and wildlife.


A Showcase of 200 Most Popular Global Dishes

A Showcase of 200 Most Popular Global Dishes

Author: Hseham Amrahs

Publisher: Mahesh Dutt Sharma

Published: 2024-01-03

Total Pages: 674

ISBN-13:

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Cooking is not just a skill; it is an expression of creativity and love. In "A Showcase of the 200 Most Popular Global Dishes," we invite readers to step into their kitchens and embark on a global culinary adventure. Each recipe is a guide and a companion, encouraging home cooks to experiment, adapt, and make these dishes their own. And when the labor of love is plated and shared, it becomes a celebration—a celebration of culture, diversity, and the simple joy of breaking bread together. This book is more than a collection of recipes; it is a culinary education. As you journey through these pages, you'll learn about the cultural significance of each dish, the regional variations that add nuance to flavors, and the techniques that elevate a good dish to a great one. "A Showcase of the 200 Most Popular Global Dishes" is an invitation to expand your culinary repertoire, to become not just a consumer but an active participant in the world's grand culinary narrative.