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Originally published: New York: A.A. Knopf: Distributed by Random House, Inc., 1994.
Book Synopsis A Chef's Tale by : Pierre Franey
Download or read book A Chef's Tale written by Pierre Franey and published by U of Nebraska Press. This book was released on 2010-12-01 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Originally published: New York: A.A. Knopf: Distributed by Random House, Inc., 1994.
Niki Nakayama: A Chef's Tale in 13 Bites is a picture book biography that tells the story of the powerhouse female Japanese-American chef and her rise to fame As a child and adult, Niki faced many naysayers in her pursuit of haute cuisine. Using the structure of a traditional kaiseki meal, the authors Debbi Michiko Florence and Jamie Michalak playfully detail Niki's hunger for success in thirteen "bites" — from wonton wrappers she used to make pizza as a kid to yuzu-tomatillo sauce in her own upscale Los Angeles Michelin-starred restaurant, n/naka. To anyone who tells her a woman can't be a master chef, Niki lets her food do the talking. And oh, does it talk. Niki was featured on the first season of Netflix's culinary documentary series Chef's Table. And Chrissy Teigen proclaimed that Niki's restaurant was one of her absolute favorites. She's currently a featured teacher on MasterClass. A smart, strong woman with starpower, Niki is only just getting started — like the young readers who will devour this book, featuring illustrations by Yuko Jones!
Book Synopsis Niki Nakayama: A Chef's Tale in 13 Bites by : Debbi Michiko Florence
Download or read book Niki Nakayama: A Chef's Tale in 13 Bites written by Debbi Michiko Florence and published by Farrar, Straus and Giroux (BYR). This book was released on 2021-09-14 with total page 40 pages. Available in PDF, EPUB and Kindle. Book excerpt: Niki Nakayama: A Chef's Tale in 13 Bites is a picture book biography that tells the story of the powerhouse female Japanese-American chef and her rise to fame As a child and adult, Niki faced many naysayers in her pursuit of haute cuisine. Using the structure of a traditional kaiseki meal, the authors Debbi Michiko Florence and Jamie Michalak playfully detail Niki's hunger for success in thirteen "bites" — from wonton wrappers she used to make pizza as a kid to yuzu-tomatillo sauce in her own upscale Los Angeles Michelin-starred restaurant, n/naka. To anyone who tells her a woman can't be a master chef, Niki lets her food do the talking. And oh, does it talk. Niki was featured on the first season of Netflix's culinary documentary series Chef's Table. And Chrissy Teigen proclaimed that Niki's restaurant was one of her absolute favorites. She's currently a featured teacher on MasterClass. A smart, strong woman with starpower, Niki is only just getting started — like the young readers who will devour this book, featuring illustrations by Yuko Jones!
This book is about the creative work of chefs at top restaurants in New York and San Francisco. Based on interviews with chefs and observation in restaurant kitchens, the book explores the question of how and why chefs make choices about the dishes they put on their menus. It answers this question by examining a whole range of areas, including chefs' careers, restaurant ratings and reviews, social networks, how chefs think about food and go about creating new dishes, and how status influences their work and careers. Chefs at top restaurants face competing pressures to deliver complex and creative dishes, and navigate market forces to run a profitable business in an industry with exceptionally high costs and low profit margins. Creating a distinctive and original culinary style allows them to stand out in the market, but making the familiar food that many customers want ensures that they can stay in business. Chefs must make choices between these competing pressures. In explaining how they do so, this book uses the case study of high cuisine to analyze, more generally, how people in creative occupations navigate a context that is rife with uncertainty, high pressures, and contradicting forces.
Book Synopsis At the Chef's Table by : Vanina Leschziner
Download or read book At the Chef's Table written by Vanina Leschziner and published by Stanford University Press. This book was released on 2015-06-03 with total page 273 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is about the creative work of chefs at top restaurants in New York and San Francisco. Based on interviews with chefs and observation in restaurant kitchens, the book explores the question of how and why chefs make choices about the dishes they put on their menus. It answers this question by examining a whole range of areas, including chefs' careers, restaurant ratings and reviews, social networks, how chefs think about food and go about creating new dishes, and how status influences their work and careers. Chefs at top restaurants face competing pressures to deliver complex and creative dishes, and navigate market forces to run a profitable business in an industry with exceptionally high costs and low profit margins. Creating a distinctive and original culinary style allows them to stand out in the market, but making the familiar food that many customers want ensures that they can stay in business. Chefs must make choices between these competing pressures. In explaining how they do so, this book uses the case study of high cuisine to analyze, more generally, how people in creative occupations navigate a context that is rife with uncertainty, high pressures, and contradicting forces.
In Washington, DC, political rivals disagree on just about everything, but there is widespread bi-partisan support for the city's restaurant scene. The nation's capital and neighboring suburbs boast premier restaurants and inspired chefs who bring even the most hardened adversaries, to the table. Now, everyone, inside and outside the beltway, can savor a taste of the best Washington has to offer. With tantalizing recipes from more than 50 of the capital's most celebrated chefs and 100 beautiful full-color photographs, Washington, DC Chef's Table is a feast for the eyes as well as the palate.
Book Synopsis Washington, DC Chef's Table by : Beth Kanter
Download or read book Washington, DC Chef's Table written by Beth Kanter and published by Rowman & Littlefield. This book was released on 2012-11-27 with total page 230 pages. Available in PDF, EPUB and Kindle. Book excerpt: In Washington, DC, political rivals disagree on just about everything, but there is widespread bi-partisan support for the city's restaurant scene. The nation's capital and neighboring suburbs boast premier restaurants and inspired chefs who bring even the most hardened adversaries, to the table. Now, everyone, inside and outside the beltway, can savor a taste of the best Washington has to offer. With tantalizing recipes from more than 50 of the capital's most celebrated chefs and 100 beautiful full-color photographs, Washington, DC Chef's Table is a feast for the eyes as well as the palate.
Though the West was won years and years ago, the pioneer spirit lives on in Salt Lake City (SLC). The local food scene is ripe with opportunity and alive with food entrepreneurs filled with ideas that many thought would never take off in Salt Lake City?let alone fly. Salt Lake City may be known for a world-renowned choir and the Transcontinental Railroad’s Golden Spike, but it’s a modern, vibrant city that has held on to its pioneer spirit. And nowhere is that force stronger than in the local food scene, ripe with opportunity and ingenuity. The foodie community embraces collaboration and generosity, so local restaurants, bars, and suppliers—pardon the pun—feed on each other to reach greater heights. Entrepreneurs are serving everything from bone marrow to tumbleweed, while foraging for mushrooms and new ideas to elevate SLC and its culture. With 76 recipes for the home cook from the area's most celebrated eateries and showcasing over 200 full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, Salt Lake City Chef's Table is the ultimate gift and keepsake cookbook for both tourists and residents alike.
Book Synopsis Salt Lake City Chef's Table by : Becky Rosenthal
Download or read book Salt Lake City Chef's Table written by Becky Rosenthal and published by Rowman & Littlefield. This book was released on 2015-01-20 with total page 225 pages. Available in PDF, EPUB and Kindle. Book excerpt: Though the West was won years and years ago, the pioneer spirit lives on in Salt Lake City (SLC). The local food scene is ripe with opportunity and alive with food entrepreneurs filled with ideas that many thought would never take off in Salt Lake City?let alone fly. Salt Lake City may be known for a world-renowned choir and the Transcontinental Railroad’s Golden Spike, but it’s a modern, vibrant city that has held on to its pioneer spirit. And nowhere is that force stronger than in the local food scene, ripe with opportunity and ingenuity. The foodie community embraces collaboration and generosity, so local restaurants, bars, and suppliers—pardon the pun—feed on each other to reach greater heights. Entrepreneurs are serving everything from bone marrow to tumbleweed, while foraging for mushrooms and new ideas to elevate SLC and its culture. With 76 recipes for the home cook from the area's most celebrated eateries and showcasing over 200 full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, Salt Lake City Chef's Table is the ultimate gift and keepsake cookbook for both tourists and residents alike.
An award-winning chef describes how he lost his sense of taste to cancer, a setback that prompted him to discover alternate cooking methods and create his celebrated progressive cuisine.
Book Synopsis Life, on the Line by : Grant Achatz
Download or read book Life, on the Line written by Grant Achatz and published by Avery. This book was released on 2012-03-06 with total page 434 pages. Available in PDF, EPUB and Kindle. Book excerpt: An award-winning chef describes how he lost his sense of taste to cancer, a setback that prompted him to discover alternate cooking methods and create his celebrated progressive cuisine.
Celebrating Seattle’s best restaurants and eateries with recipes and photographs Hot chefs are setting the Seattle restaurant scene ablaze. With innovative ideas and culinary surprises, the city’s most heralded restaurants and eateries continue adding spark to an already sizzling food scene. From James Beard winners Holly Smith and Maria Hines to Chris Mills, who competed on the original Japanese Iron Chef in Tokyo, and restaurants like Volterra, which Rachael Ray named one of her “favorite restaurants in the world,” the Emerald City is filled with celebrity chefs, heralded restaurants, and Food Network star eateries that serve up delicious cuisine to locals and tourists. Seattle Chef’s Table is the first cookbook to gather Seattle’s best chefs and restaurants under one cover. Profiling signature “at home” recipes from almost fifty legendary dining establishments, the book is also a celebration of the growing sustainable food movement in the Pacific Northwest. With full-color photos throughout highlighting fabulous dishes, famous chefs, and Seattle landmarks, it is the ideal ode to the city’s coveted food culture and atmosphere.
Book Synopsis Seattle Chef's Table by : James Fraioli
Download or read book Seattle Chef's Table written by James Fraioli and published by Rowman & Littlefield. This book was released on 2012-06-05 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: Celebrating Seattle’s best restaurants and eateries with recipes and photographs Hot chefs are setting the Seattle restaurant scene ablaze. With innovative ideas and culinary surprises, the city’s most heralded restaurants and eateries continue adding spark to an already sizzling food scene. From James Beard winners Holly Smith and Maria Hines to Chris Mills, who competed on the original Japanese Iron Chef in Tokyo, and restaurants like Volterra, which Rachael Ray named one of her “favorite restaurants in the world,” the Emerald City is filled with celebrity chefs, heralded restaurants, and Food Network star eateries that serve up delicious cuisine to locals and tourists. Seattle Chef’s Table is the first cookbook to gather Seattle’s best chefs and restaurants under one cover. Profiling signature “at home” recipes from almost fifty legendary dining establishments, the book is also a celebration of the growing sustainable food movement in the Pacific Northwest. With full-color photos throughout highlighting fabulous dishes, famous chefs, and Seattle landmarks, it is the ideal ode to the city’s coveted food culture and atmosphere.
Very few areas in the world offer more diversity than the San Francisco Bay Area, a place that is without a doubt, “foodie central.” One reason for the major influx of the finest chefs and their restaurants here is perhaps twofold. First, the resident foodies love to eat out, not to mention the 16 million tourists that also visit here with food at the top of their to-do list. The second reason is perhaps the fact that the Bay Area offers chefs an incomparable proximity to fresh, local, and organic ingredients with which to cook, which anyone who cooks can tell you make all of the difference in the end result. With recipes for the home cook from over 50 of the area's most celebrated eateries and showcasing over 200 full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, San Francisco Chef's Table is the ultimate gift and keepsake cookbook for both tourists and locals alike.
Book Synopsis San Francisco Chef's Table by : Carolyn Jung
Download or read book San Francisco Chef's Table written by Carolyn Jung and published by Rowman & Littlefield. This book was released on 2013-12-17 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: Very few areas in the world offer more diversity than the San Francisco Bay Area, a place that is without a doubt, “foodie central.” One reason for the major influx of the finest chefs and their restaurants here is perhaps twofold. First, the resident foodies love to eat out, not to mention the 16 million tourists that also visit here with food at the top of their to-do list. The second reason is perhaps the fact that the Bay Area offers chefs an incomparable proximity to fresh, local, and organic ingredients with which to cook, which anyone who cooks can tell you make all of the difference in the end result. With recipes for the home cook from over 50 of the area's most celebrated eateries and showcasing over 200 full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, San Francisco Chef's Table is the ultimate gift and keepsake cookbook for both tourists and locals alike.
It’s become less of a trend to talk about how trendy the Brooklyn dining scene is, and just an accepted fact that from Crown Heights to Mill Basin, Prospect Heights to Bensonhurst, Brooklyn is home to some of the best and most varied and most destination-worthy restaurants, not just in New York City, but throughout the entire country. More than just a collection of recipes, Brooklyn Chef’s Table uncovers a Brooklyn expressed through that glorious medium, food. By reading the stories of the members of Brooklyn’s restaurant community, the ones that grew up here and never left, or that came from other countries in search of a dream, or merely migrated across the bridge in order to better articulate their craft, you’ll discover Brooklyn as it was, Brooklyn as it is, and Brooklyn as it will be, far into the foreseeable future. With recipes for the home cook from 60 of the borough's most celebrated eateries and showcasing over 200 full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, Brooklyn Chef's Table is the ultimate gift and keepsake cookbook for both tourists and New Yorkers.
Book Synopsis Brooklyn Chef's Table by : Sarah Zorn
Download or read book Brooklyn Chef's Table written by Sarah Zorn and published by Rowman & Littlefield. This book was released on 2013-12-10 with total page 229 pages. Available in PDF, EPUB and Kindle. Book excerpt: It’s become less of a trend to talk about how trendy the Brooklyn dining scene is, and just an accepted fact that from Crown Heights to Mill Basin, Prospect Heights to Bensonhurst, Brooklyn is home to some of the best and most varied and most destination-worthy restaurants, not just in New York City, but throughout the entire country. More than just a collection of recipes, Brooklyn Chef’s Table uncovers a Brooklyn expressed through that glorious medium, food. By reading the stories of the members of Brooklyn’s restaurant community, the ones that grew up here and never left, or that came from other countries in search of a dream, or merely migrated across the bridge in order to better articulate their craft, you’ll discover Brooklyn as it was, Brooklyn as it is, and Brooklyn as it will be, far into the foreseeable future. With recipes for the home cook from 60 of the borough's most celebrated eateries and showcasing over 200 full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, Brooklyn Chef's Table is the ultimate gift and keepsake cookbook for both tourists and New Yorkers.
Chef Evan Stanford steadily climbed New York City's culinary ladder, earning himself the Rising Star James Beard award and an executive chef position at an acclaimed restaurant. But in his quest to build his reputation, he forgot what got him there: the lessons on food-and life-from a loving hometown neighbor. Patrick Sullivan is contented keeping the memory of his grandmother's Irish cooking alive through the food he prepares in a Brooklyn diner. But when Chef Stanford walks in for a meal, Patrick is swept up by his drive, forcing him to reconsider if a contented life is a ful-filled one. The two men begin a journey through their culinary histories, falling into an easy friendship. But even with the joys of their burgeoning love, can they tap into that secret recipe of great love, great food and transcendent joy?
Book Synopsis Chef's Table by : Lynn Charles
Download or read book Chef's Table written by Lynn Charles and published by Interlude Press. This book was released on 2014-12 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chef Evan Stanford steadily climbed New York City's culinary ladder, earning himself the Rising Star James Beard award and an executive chef position at an acclaimed restaurant. But in his quest to build his reputation, he forgot what got him there: the lessons on food-and life-from a loving hometown neighbor. Patrick Sullivan is contented keeping the memory of his grandmother's Irish cooking alive through the food he prepares in a Brooklyn diner. But when Chef Stanford walks in for a meal, Patrick is swept up by his drive, forcing him to reconsider if a contented life is a ful-filled one. The two men begin a journey through their culinary histories, falling into an easy friendship. But even with the joys of their burgeoning love, can they tap into that secret recipe of great love, great food and transcendent joy?
