Ma Gastronomie

  • Filename: ma-gastronomie.
  • ISBN: 071563836X
  • Release Date: 2009-01-01
  • Number of pages: 240
  • Author: Fernand Point
  • Publisher: Duckworth Publishing



Since its first publication in France in 1969, Fernand Point's 'Ma Gastronomie' has taken its place among the true classics of French gastronomy. It is as celebrated for Point's wise, witty and provocative views on food as for his remarkable, inventive recipes, carefully compiled from his handwritten notes.

Ma Gastronomie

  • Filename: ma-gastronomie.
  • ISBN: 0895080257
  • Release Date: 1974
  • Number of pages: 191
  • Author: Fernand Point
  • Publisher: Xs Books



Toro Bravo

  • Filename: toro-bravo.
  • ISBN: 9781940450391
  • Release Date: 2014-04-07
  • Number of pages: 336
  • Author: Liz Crain
  • Publisher: McSweeney's



At the heart of Portland’s red-hot food scene is Toro Bravo, a Spanish-inspired restaurant whose small plates have attracted a fiercely loyal fan base. But to call Toro Bravo a Spanish restaurant doesn’t begin to tell the whole story. For chef John Gorham, each dish reflects a time, a place, a moment. For Gorham, food is more than mere sustenance. The Toro Bravo cookbook is an honest look behind the scenes: from Gorham’s birth to a teenage mother who struggled with drug addiction, to time spent in his grandfather’s crab-shack dance club, to formative visits to Spain, to becoming a father and opening a restaurant. Toro Bravo also includes 95 of the restaurant’s recipes, from simple salads to homemade chorizo, along with an array of techniques that will appeal to both the home cook and the most seasoned, forearm-burned chef.

World class Swedish Cooking

  • Filename: world-class-swedish-cooking.
  • ISBN: 9781620877357
  • Release Date: 2013
  • Number of pages: 303
  • Author: Björn Frantzén
  • Publisher: Skyhorse Publishing Inc.



Two successful Swedish chefs combine their life stories with their culinary theories and favorite recipes offering instructions and ingredients for making delectable dishes including Swedish crayfish with late autumn flowers, roast duck glazed with white miso and salted caramel ice cream.

Rebounders

  • Filename: rebounders.
  • ISBN: 9780345527851
  • Release Date: 2012-05-01
  • Number of pages: 256
  • Author: Rick Newman
  • Publisher: Ballantine Books



Let’s face it: Setbacks happen, and failure is always a possibility. But here’s the good news: Amazing success has been achieved by people who once fell flat on their faces. The secret lies in how we respond to life’s bumps and pot holes and unwelcome detours—from getting fired or losing a business to enduring a professional rejection or pursuing a passion that fails to pan out. Misfortune, it turns out, can be a springboard to success. In Rebounders, U.S. News & World Report journalist Rick Newman examines the rise and fall—and rise again—of some of our most prolific and productive figures in order to demystify the anatomy of resilience. He identifies nine key traits found in people who bounce back that can transform a setback into the first step toward great accomplishment. Newman turns many well-worn axioms on their head as he shows how virtually anybody can improve their resilience and get better at turning adversity into personal and professional achievement. • Setbacks can be a secret weapon: They often teach vital things you’ll never learn in school, on the job, or from others. • There are smart ways to fail: Once familiar with them, you’ll be more comfortable taking risks and less discouraged if they don’t pan out. • “Defensive pessimism” trumps optimism: Planning for what could go wrong is often the best way to ensure that it doesn’t. • Know when to quit: Walking away at the right time can free the resources you need to exploit better opportunities. • “Own the suck”: When faced with true hardship, taking command of the pain and sorrow—rather than letting it command you—lays the groundwork for ultimately rising above it. Each lesson is highlighted by candid and inspiring stories from notable people, including musician Lucinda Williams, tennis champ James Blake, inventor Thomas Edison, army veteran and double-amputee Tammy Duckworth, and Joe Torre, former manager of the New York Yankees. In this uncertain and unstable time, Rebounders lays out the new rules for success and equips you with the tools you need to get ahead and thrive. From the Hardcover edition.

Techniques of Healthy Cooking Professional Edition

  • Filename: techniques-of-healthy-cooking-professional-edition.
  • ISBN: 9780470052327
  • Release Date: 2007-11-19
  • Number of pages: 578
  • Author: Culinary Institute of America
  • Publisher: John Wiley & Sons



Combining good nutrition and great flavors, the Culinary Institute of America offers readers its up-to-date guide to healthy eating, featuring two hundred full-color photographs, nutritional requirements and dietary guidelines, healthful cooking techniques, and more than four hundred recipes from Mediterranean, Asian, and vegetarian cuisines.

Cookery Repertory

  • Filename: cookery-repertory.
  • ISBN: 095018750X
  • Release Date: 1960-12-01
  • Number of pages: 240
  • Author: Louis Saulnier
  • Publisher: Leon Jaeggi & Sons



If you are interested in good food and cooking, this book--treasured by thousands in the culinary profession throughout the past two decades--will prove of great value and be constantly in use.

Restaurant Franchising

  • Filename: restaurant-franchising.
  • ISBN: 9781926895697
  • Release Date: 2014-10-08
  • Number of pages: 618
  • Author: Mahmood A. Khan
  • Publisher: CRC Press



This book is the only up-to-date book of its kind that will provide an introduction to franchising, its pros and cons, and other aspects pertinent to restaurant franchises. It is the only guide to franchising written exclusively for food service professionals and is an indispensable resource for anyone wishing to break into one of today’s most dynamic service industries. Since the late 1800s, when the idea was first conceived, the restaurant franchise has become a worldwide phenomenon. Opportunities abound for restaurateurs and food service professionals with the know-how to dive into and stay afloat in the growing, ever-changing sea of franchise operations. With the help of vignettes and case histories, this completely updated new edition to Restaurant Franchising explains operate a successful franchise, from developing a winning franchise concept to demystifying the legal intricacies of franchise agreements. Topics include: What is franchising? Franchising pros and cons Selecting the franchise that fits your style and goals Finding financial backing Understanding franchise agreements State franchise rules and regulations Developing healthy franchisor/franchisee relationships International franchising Unconventional franchises This book is suitable for classroom use, and an accompanying online instructor’s manual is available as a teaching resource for instructors. It includes a template of a syllabus to fit one semester within an academic calendar, and each chapter’s contents are highlighted starting with the chapter’s objectives. Objectives are designed so that after reading and studying each chapter, the student should be able to complete specific knowledge components. Key teaching elements and points are listed for each chapter, with special emphasis on definitions and terminology. References and other sources for further information are also provided. At the end of each chapter within this book, there is a case study, for which discussion questions are listed. Possible topics for class assignments and field studies are suggested in the instructor’s manual. In addition, almost 200 PowerPoint slides are provided for each chapter. Overall this manual is designed to provide teaching aids that will help in making lectures a more productive, interactive, and interesting learning experience for students. Readers will get practical, first-hand information that will be extremely useful to hospitality academicians and students, as well as corporations that are franchisors and other related restaurant corporations. It will be a valuable book for entrepreneurs and those interested in owning a franchise.

Great chefs of France

  • Filename: great-chefs-of-france.
  • ISBN: 0831739614
  • Release Date: 1978
  • Number of pages: 239
  • Author: Anthony Blake
  • Publisher: Smithmark Pub



Collaboration

  • Filename: collaboration.
  • ISBN: 9781422137277
  • Release Date: 2009-05-12
  • Number of pages: 272
  • Author: Morten Hansen
  • Publisher: Harvard Business Press



In Collaboration, author Morten Hansen takes aim at what many leaders inherently know: in today's competitive environment, companywide collaboration is an imperative for successful strategy execution, yet the sought-after synergies are rarely, if ever, realized. In fact, most cross-unit collaborative efforts end up wasting time, money, and resources. How can managers avoid the costly traps of collaboration and instead start getting the results they need? In this book, Hansen shows managers how to get collaboration right through "disciplined collaboration"-- a practical framework and set of tools managers can use to: · Assess when--and when not--to pursue collaboration across units to achieve goals · Identify and overcome the four barriers to collaboration · Get people to buy into the larger picture, even when they own only a small piece of it · Be a "T-Shaped Manager," collaborating across divisions while still working deeply in your own unit · Create networks across the organization that are not large, but nimble and effective Based on the author's long-running research, in-depth case studies, and company interviews, Collaboration delivers practical advice and tools to help your organization collaborate--for real results.

Handbook of French Popular Culture

  • Filename: handbook-of-french-popular-culture.
  • ISBN: 0313261210
  • Release Date: 1991-01-01
  • Number of pages: 307
  • Author: Pierre L. Horn
  • Publisher: Greenwood Publishing Group



This book presents a series of highly readable, well-documented essays describing French life styles, attitudes, and entertainments as well as the writers and performers currently favored by the French public. Several chapters explore French tastes in popular literature and other reading matter, including comics, cartoons, mystery and spy fiction, newspapers and magazines, and science fiction. Film, popular music, radio, and television are also discussed in detail, and influences from other cultures--particularly American "imports"--are assessed. The remaining essays examine French sports, leisure, eating and drinking, and relations between men and women.

The Soul of a Chef

  • Filename: the-soul-of-a-chef.
  • ISBN: 9781101525319
  • Release Date: 2001-08-01
  • Number of pages: 384
  • Author: Michael Ruhlman
  • Publisher: Penguin



In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and renowned Thomas Keller of the French Laundry. This fascinating book will satisfy any reader's hunger for knowledge about cooking and food, the secrets of successful chefs, at what point cooking becomes an art form, and more. Like Ruhlman's The Making of a Chef, this is an instant classic in food writing-one of the fastest growing and most popular subjects today.

French Provincial Cooking

  • Filename: french-provincial-cooking.
  • ISBN: 9781101501238
  • Release Date: 1999-02-01
  • Number of pages: 544
  • Author: Elizabeth David
  • Publisher: Penguin



First published in 1962, Elizabeth David's culinary odyssey through provincial France forever changed the way we think about food. With elegant simplicity, David explores the authentic flavors and textures of time-honored cuisines from such provinces as Alsace, Provence, Brittany, and the Savoie. Full of cooking ideas and recipes, French Provincial Cooking is a scholarly yet straightforward celebration of the traditions of French regional cooking. For more than seventy years, Penguin has been the leading publisher of classic literature in the English-speaking world. With more than 1,700 titles, Penguin Classics represents a global bookshelf of the best works throughout history and across genres and disciplines. Readers trust the series to provide authoritative texts enhanced by introductions and notes by distinguished scholars and contemporary authors, as well as up-to-date translations by award-winning translators. From the Trade Paperback edition.

The Escoffier Cook Book

  • Filename: the-escoffier-cook-book.
  • ISBN: 9780517506622
  • Release Date: 1941-11
  • Number of pages: 923
  • Author: Auguste Escoffier
  • Publisher: Clarkson Potter



An American adaptation of a standard guide to the French culinary arts

California Dish

  • Filename: california-dish.
  • ISBN: 1451603665
  • Release Date: 2010-06-15
  • Number of pages: 336
  • Author: Jeremiah Tower
  • Publisher: Simon and Schuster



Widely recognized as the godfather of modern American cooking and a mentor to such rising celebrity chefs as Mario Batali, Jeremiah Tower is one of the most influential cooks of the last thirty years. Now, the former chef and partner at Chez Panisse and the genius behind Stars San Francisco tells the story of his lifelong love affair with food -- an affair that helped to spark an international culinary revolution. Tower shares with wit and honesty the real dish on cooking, chefs, celebrities, and what really goes on in the kitchen. Above all, Tower rhapsodizes about food -- the meals choreographed like great ballets, the menus scored like concertos. No other book reveals more about the seeds sown in the seventies, the excesses of the eighties, and the self-congratulations of the nineties. No other chef/restaurateur who was there at the very beginning is better positioned than Jeremiah Tower to tell the story of the American culinary revolution.

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