Cooks One Line A Day

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Cook S One Line A Day

Author : Chronicle Books
ISBN : 1452118973
Genre :
File Size : 86.76 MB
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This memory-keeper lets food lovers track their kitchen movements every day for five years. Cooks can log favorite meals, desserts, guests hosted, big successes, new experiments and even mishaps day by day. Durable and elegantly designed, this diary is the go-to record of cooking life.

Restaurant Nightmare

Author : Arthur Neil III
ISBN : 9780557106455
Genre :
File Size : 37.86 MB
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The reality of being in the restaurant business.

Life On The Line

Author : Grant Achatz
ISBN : 9781101560730
Genre : Biography & Autobiography
File Size : 70.33 MB
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"One of America's great chefs" (Vogue) shares how his drive to cook immaculate food won him international renown-and fueled his miraculous triumph over tongue cancer. In 2007, chef Grant Achatz seemingly had it made. He had been named one of the best new chefs in America by Food & Wine in 2002, received the James Beard Foundation Rising Star Chef of the Year Award in 2003, and in 2005 he and Nick Kokonas opened the conceptually radical restaurant Alinea, which was named Best Restaurant in America by Gourmet magazine. Then, positioned firmly in the world's culinary spotlight, Achatz was diagnosed with stage IV squamous cell carcinoma-tongue cancer. The prognosis was grim, and doctors agreed the only course of action was to remove the cancerous tissue, which included his entire tongue. Desperate to preserve his quality of life, Grant undertook an alternative treatment of aggressive chemotherapy and radiation. But the choice came at a cost. Skin peeled from the inside of Grant's mouth and throat, he rapidly lost weight, and most alarmingly, he lost his sense of taste. Tapping into the discipline, passion, and focus of being a chef, Grant rarely missed a day of work. He trained his chefs to mimic his palate and learned how to cook with his other senses. As Kokonas was able to attest: The food was never better. Five months later, Grant was declared cancer-free, and just a few months following, he received the James Beard Foundation Outstanding Chef in America Award. Life, on the Line tells the story of a culinary trailblazer's love affair with cooking, but it is also a book about survival, about nurturing creativity, and about profound friendship. Already much- anticipated by followers of progressive cuisine, Grant and Nick's gripping narrative is filled with stories from the world's most renowned kitchens-The French Laundry, Charlie Trotter's, el Bulli- and sure to expand the audience that made Alinea the number-one selling restaurant cookbook in America last year. Watch a Video
Category: Biography & Autobiography

The Billionaire S Chef

Author : Neal Salisbury
ISBN : 9781466587564
Genre : Technology & Engineering
File Size : 24.35 MB
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A Wonka-Like Journey into an Ultra Private World of Decadence and ExcessFrom cooking for Martha Stewart, SeanPuff Daddy Combs, and Jerry Seinfeld to more than 20 of the world's most reclusive billionaires, Chef Neal Sheldon Salisbury has been serving the world's power elite for more than 15 years. His new book, The Billionaire's Chef: Cooking fo
Category: Technology & Engineering

Sonja S Story

Author : Sonja Potgrabienskowa Drake
ISBN : 9780595160808
Genre : Biography & Autobiography
File Size : 69.53 MB
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Her father was a wealthy Polish farmer. She has nearly completed all the steps to becoming a Catholic Nun when the Nazi’s came to Poland. Everyone in the convent was taken to Auschwitz. This is her life story including what happened in the camps and afterwards on the long journey back home thru the Black Forest.
Category: Biography & Autobiography

Youth Held At The Border

Author : Lisa (Leigh) Patel
ISBN : 9780807772034
Genre : Education
File Size : 32.70 MB
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Illegal. Undocumented. Remedial. DREAMers. All of these labels have been applied to immigrant youth. Using a combination of engaging narrative and rigorous analysis, this bookexplores how immigrant youth are included in, and excluded from, various sectors of American society, including education. Instead of the land of opportunity, immigrant youth often encounter myriad new borders long after their physical journey to the United States is over. With an intimate storytelling style, the author invites readers to rethink assumptions about immigrant youth and what their often liminal positions reveal about the politics of inclusion in America. Book Features: Engaging case studies that capture the lived experiences of immigrant youth, from secondary school and beyond.A cohesive analysis of how immigration law, education, and health intertwine to shape possible life pathways.Descriptions of educational practices that both support and disempower newcomer immigrant students.Recommendations for interrupting day-to-day practices that privilege some and disadvantage others. Lisa (Leigh) Patel is an associate professor of education at Boston College. She has been a journalist, a teacher, and a state-level policymaker. “Over coffee, tears, and laughter, I spent a delightful morning stunned at the beauty of Leigh Patel’s writing and swept up in the pages of Youth Held at the Border, a piercing analysis of how laws move under the skin and penetrate the soul and a tragicomedic musical of young people improvising lives at the dangerous intersection of U.S. immigration, criminalization, education, and welfare policies.” —From the Foreword by Michelle Fine, Graduate Center, CUNY “Poignant and insightful. . . . After reading this book it will no longer be possible to use code words like ‘undocumented’ and ‘illegal’ to keep these young people silenced and confined to the shadowy world of fugitives.” —Pedro Noguera, Peter L. Agnew Professor of Education, Steinhardt School of Culture, Education and Development, Executive Director,Metropolitan Center for Urban Education, New York University “Lisa Patel is both ethnographer and poet in telling stories of anguish and desperation, but in the end, stories of hope and survival. All teachers, and anyone who cares about the future of our nation, must read this book.” —Sonia Nieto, Professor Emerita, School of Education, University of Massachusetts “Patel brings into compelling focus and with love young people who are all around us yet not wholly seen. This is an essential read for all educators and for youth, many who will recognize themselves and their peers in her narrative.” —Susan E. Wilcox, SEW Consulting, community and university educator, writer
Category: Education

100 Day No Cooking Diet 1200 Calorie

Author : Elena Novak
Genre : Health & Fitness
File Size : 79.52 MB
Format : PDF, Kindle
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2nd Edition - Updated and easier to Use! Is your life too hectic to cook? The 100-Day No-Cooking Diet is for you. This eBook has 100 days of delicious, fat-melting meals with daily 1200-Calorie menus. The author has done all the planning and calorie counting - and made sure the meals are nutritionally sound. The 100-Day No-Cooking Diet contains no gimmicks and makes no outrageous claims. This is another easy-to-follow sensible diet you can trust from NoPaperPress. And we recently updated this eBook and made it much easier to use! Most women lose 25 to 36 pounds. Smaller women, older women and less active women might lose a tad less, and larger women, younger women and more active women usually lose more. Most men lose 37 to 47 pounds. Smaller men, older men and inactive men might lose a bit less, and larger men, younger and more active men often lose much more. CONTENTS - Why 100 Days? - Start with a Medical Exam - Which Calorie Level is for You? - How Much Will You Lose? - Breakfast Guidelines & Tips - Lunch Guidelines - Dinner Guidelines & Suggestions - Big-Bowl Salad Every Day - Snack Recommendations - Exchanging Foods - Your Night Out - Eating Out Strategies & Caveats - Important Notes - Keep It Off 1200 Calorie Daily Meal Plans - Day 1 Meal Plan - Day 2 Meal Plan - Day 3 Meal Plan - Day 4 Meal Plan - Day 5 Meal Plan - Day 6 Meal Plan - Day 7 Meal Plan - Day 8 Meal Plan - Day 9 Meal Plan - Day 10 Meal Plan - Day 11 Meal Plan - Day 12 Meal Plan - Day 13 Meal Plan - Day 14 Meal Plan - Day 15 Meal Plan - Day 16 Meal Plan - Day 17 Meal Plan - Day 18 Meal Plan - Day 19 Meal Plan - Day 20 Meal Plan Days 21 to 79 intentionally omitted - Day 80 Meal Plan - Day 81 Meal Plan - Day 82 Meal Plan - Day 83 Meal Plan - Day 84 Meal Plan - Day 85 Meal Plan - Day 86 Meal Plan - Day 87 Meal Plan - Day 88 Meal Plan - Day 89 Meal Plan - Day 90 Meal Plan - Day 91 Meal Plan - Day 92 Meal Plan - Day 93 Meal Plan - Day 94 Meal Plan - Day 95 Meal Plan - Day 96 Meal Plan - Day 97 Meal Plan - Day 98 Meal Plan - Day 99 Meal Plan - Day 100 Meal Plan Appendix A: Calories In Foods Appendix B: Microwaveable Soup Appendix C: Important Frozen-Food Info - Storing Frozen Foods - Frozen Food Safety - Sodium Problem Appendix D: Frozen Entrees - Healthy Choice- Lean Cuisine- Kashi- Smart Ones
Category: Health & Fitness

Second Line

Author : Poppy Z. Brite
ISBN : 9781618730169
File Size : 37.79 MB
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Two short novels starring lovable chefs Rickey and G-man, living and cooking in pre-Katrina New Orleans.
Category: FICTION

I Can T Cook But I Can Learn

Author : Chef Chet
ISBN : 9780557548613
Genre :
File Size : 85.76 MB
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This cookbook is instructive in intent and nature. From Children to mature adults, anyone can learn to cook for themselves, their friends and family. So grab your apron and let's get started.

In The Line Of Duty

Author : Lt Gen Harbakhsh Singh
ISBN : 9781935501787
Genre :
File Size : 78.70 MB
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Walking tall, literally, and figuratively, Lt Gen Harbakhsh Singh, VrC, was one of the most gallant and outstanding officers of the Indian Army. He was among the first batch of officers commissioned from the Indian Military Academy, Dehradun. His military career of nearly 35 years was acknowledged for his distinguished service of an exceptional order. He commanded the 1st Battalion the Sikh Regiment during operations in J&K in 1947-48; the historic battle of Shelatang was fought under his command; Battle of Tithwal won him the award of Vir Chakra. He had the rare distinction of having had combat experience in command of troops of or against many nationalities, at all levels of command from a platoon of 40 men to an Army Group consisting of 400,000 military personnel. Born on 1st October, 1913 he started his military career in a war zone in the North- West Frontier Province of erstwhile British India in 1935. He then participated in Allied operations in Malaya during World War II and was held as a prisoner-of-war by the Japanese. He attended Imperial Defence College, London in 1958. Thereafter he held almost all important and key command and staff appointments in Western Command, and in November 1964, took over as Army Commander. In 1962 during the Chinese invasion he was posted as the Corps Commander NEFA and later on in the Sikkim Sector. In 1965 as Army Commander Western Command, it was under his leadership and overall command of the Western Army both in J&K and the Punjab theatre that the Pakistani attacks were repulsed. He was honoured with both Padma Bhushan and Padma Vibhushan in recognition of his meritorious services. This is a book about a soldier who had the courage of his convictions and was not afraid to use his judgement and face the consequences. He not only set a standard for himself to perform to the best of his ability but inspired others to do the same. The General has highlighted the shortfalls in strategic thinking on the part of a few military commanders during the J&K operations in 1947, Sino-Indian conflict of 1962 and Indo-Pak war in 1965. At the fag-end of his life he wrote his Magnum opus with the object of passing on his experiences to the younger generation of officers coming up to serve the country. The autobiography recounts all the details of the eventful life of a highly distinguished soldier.

The Product Of Our Souls

Author : David Gilbert
ISBN : 9781469622705
Genre : Social Science
File Size : 20.12 MB
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In 1912 James Reese Europe made history by conducting his 125-member Clef Club Orchestra at Carnegie Hall. The first concert by an African American ensemble at the esteemed venue was more than just a concert--it was a political act of desegregation, a defiant challenge to the status quo in American music. In this book, David Gilbert explores how Europe and other African American performers, at the height of Jim Crow, transformed their racial difference into the mass-market commodity known as "black music." Gilbert shows how Europe and others used the rhythmic sounds of ragtime, blues, and jazz to construct new representations of black identity, challenging many of the nation's preconceived ideas about race, culture, and modernity and setting off a musical craze in the process. Gilbert sheds new light on the little-known era of African American music and culture between the heyday of minstrelsy and the Harlem Renaissance. He demonstrates how black performers played a pioneering role in establishing New York City as the center of American popular music, from Tin Pan Alley to Broadway, and shows how African Americans shaped American mass culture in their own image.
Category: Social Science

Sous Chef

Author : Michael Gibney
ISBN : 9780804177887
Genre : Biography & Autobiography
File Size : 55.33 MB
Format : PDF
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NAMED ONE OF THE TEN BEST NONFICTION BOOKS OF THE YEAR BY TIME The back must slave to feed the belly. . . . In this urgent and unique book, chef Michael Gibney uses twenty-four hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen. Here readers will find all the details, in rapid-fire succession, of what it takes to deliver an exceptional plate of food—the journey to excellence by way of exhaustion. Told in second-person narrative, Sous Chef is an immersive, adrenaline-fueled run that offers a fly-on-the-wall perspective on the food service industry, allowing readers to briefly inhabit the hidden world behind the kitchen doors, in real time. This exhilarating account provides regular diners and food enthusiasts alike a detailed insider’s perspective, while offering fledgling professional cooks an honest picture of what the future holds, ultimately giving voice to the hard work and dedication around which chefs have built their careers. In a kitchen where the highest standards are upheld and one misstep can result in disaster, Sous Chef conjures a greater appreciation for the thought, care, and focus that go into creating memorable and delicious fare. With grit, wit, and remarkable prose, Michael Gibney renders a beautiful and raw account of this demanding and sometimes overlooked profession, offering a nuanced perspective on the craft and art of food and service. Praise for Sous Chef “This is excellent writing—excellent!—and it is thrilling to see a debut author who has language and story and craft so well in hand. Though I would never ask my staff to read my own book, I would happily require them to read Michael Gibney’s.”—Gabrielle Hamilton “[Michael] Gibney has the soul of a poet and the stamina of a stevedore. . . . Tender and profane, his book will leave you with a permanent appreciation for all those people who ‘desire to feed, to nourish, to dish out the tasty bits of life.’”—The New York Times Book Review “A terrific nuts-and-bolts account of the real business of cooking as told from the trenches. No nonsense. This is what it takes.”—Anthony Bourdain “A wild ride, not unlike a roller coaster, and the reader experiences all the drama, tension, exhilaration, exhaustion and relief that accompany cooking in an upscale Manhattan restaurant.”—USA Today “Vibrantly written.”—Entertainment Weekly “Sizzling . . . Such culinary experience paired with linguistic panache is a rarity.”—The Daily Beast “Reveals the high-adrenaline dance behind your dinner.”—NPR From the Trade Paperback edition.
Category: Biography & Autobiography

Rumford Complete Cook Book

Author : Lily Haxworth Wallace
ISBN : 9788899914370
Genre : Cooking
File Size : 39.91 MB
Format : PDF
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This book is the newest link in perhaps the greatest of cooking traditions. One can start that tradition 85 years ago, when Rumford was the first to issue booklets and folders on better cooking. So useful did these prove that in 1908 Rumford brought out the first edition of its famous Complete Cook Book. With the unequalled testing of the years, friends of this book and sharers in its delights have increased, until today there are more than 5,000,000 copies of it in use. This edition lives wholly up to the great Rumford tradition. Again, under the skilled direction of Mrs. Lily Haxworth Wallace, it includes the flavor of the old and true, seasoned with the methods of modern practice. The book, however, is well able to speak for itself.
Category: Cooking

Dumplings All Day Wong

Author : Lee Anne Wong
ISBN : 9781624140655
Genre : Cooking
File Size : 51.54 MB
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BECOME A DUMPLING MASTER WITH HELP FROM A TOP CHEF Making delicious, unique dumplings has never been easier with celebrity chef Lee Anne Wong's most coveted recipes and techniques. Each recipe in Dumplings All Day Wong will have you creating one-of-a-kind dumplings that wow your family and friends. Folds such as Potstickers, Gyozas, Shumai, Har Gow, Wontons and more, along with countless fillings and different cooking methods such as steaming, pan-frying, baking or deep-frying, allow you to create awe-inspiring dumplings in innumerable ways. With friends and family begging to come over and try a new dumpling recipe from the master again and again, this book will be a go-to in your kitchen for years to come.
Category: Cooking