検索キーワード： 有名シェフ・レストラン

The chef and founder of the Michelin-starred restaurant The Inn at Little Washington gives us an inside look at the tumultuous joys and struggles that have brought him to his special place at the intersection of Main, Middle, and Gay. World-renowned chef Patrick O’Connell has been recognized...

The Opening has descriptive copy which is not yet available from the Publisher...

From award-winning and acclaimed chef Jeremy Lee, a new seasonal cookbook on the day-to-day kitchening of good food. In this follow-up to the multi-award-winning Cooking, Jeremy shows you how to make the most of local produce while finding joy in the simple act of being in the kitchen. With wit...

Brought to you by Penguin. In his bestselling cookbook Nights Out At Home, Jay Rayner reflected on his quarter-century as a restaurant critic and outed himself as not only a professional eater, but someone with a profound understanding of how the very best meals are crafted. Read on sofas and...

'Tragic, darkly funny and unexpectedly moving . . . He has also inherited his father's way with words' – The Bookseller From working in some of London’s most prestigious restaurants to scrubbing fat from kitchen floors, Alasdair Gill’s life as a chef has been a series of exhilarating highs...

今、ほんとうの贅沢は「地方」にある！ 何でもある「大都市」から、そこでしか得られないレアな経験ができる「地方」へ――。世界や日本の富裕層の価値観の変化とともに、日本の「地方」に次々と美食の名店が生まれている。

Neste livro, Rayane Freitas nos convida a refletir sobre as relações de trabalho nos ambientes gastronômicos, desnaturalizando práticas que perpetuam desigualdades raciais, de gênero e de classe. A cozinha, tradicionalmente ocupada por trabalhadores e trabalhadoras racializados, carrega marcas históricas do trabalho escravizado e precarizado — um espaço onde a desumanização ainda é uma realidade.

The kitchen is one of the toughest workplaces in the world. Fast-paced, high-pressure, and relentlessly demanding, professional kitchens push cooks to their limits every day. But the journey from line cook to leader requires more than just great cooking—it requires systems thinking, resilience, and the ability to lead under pressure. From Line Cook to Leader is a practical guide for cooks, chefs, and kitchen professionals who want to grow beyond the line and become confident leaders in high-intensity culinary environments.

食べログ3.7以上の店を経営するプロも唸った! 有名チェーン絶品メニューのカラクリを明かす　多くの人が普段から利用するであろう「飲食チェーン店」。

美食の舞台裏を知ると、特別な時間はもっと楽しくなる！WEB連載が累計１億PV超のグルメジャーナリストが教える！教養としてのレストラン

I've been a Private Chef for Michael Jackson's Family and Kobe Bryant, a caterer for the legendary Mark O'Connor and infamous Joe Walsh. Countless other celebrities, billionaires and captains of industry fill these pages too. You'll recognize them by their initials. Their lawyers prefer it that way.. I’ve had more burns, long nights, and impossible clients than I can count in my thirty years as a chef. A few thought that a “private chef” meant personal therapist, they weren’t wrong. This isn’t a cookbook; it’s a confession.

From Scratch looks at 10 favorite meals, including roast chicken, the perfect omelet, and paella, then explores myriad alternative pathways that the kitchen invites. A delicious lasagna can be ready in about an hour, or you could turn it into a project: Try making and adding some homemade sausage. Explore the limits of from-scratch cooking: Make your own pasta, grow your own tomatoes, and make your own homemade mozzarella and ricotta. Ruhlman tells you how.

The Davidson’s present the premier ServSafe Manager Audio Study GuideFood safety isn't just a requirement—it's a responsibility. Whether you’re a restaurant manager, culinary professional, or hospitality leader, passing the ServSafe Manager Exam is essential for protecting public health and advancing your career. This comprehensive audiobook study guide is your flexible, science-backed companion to mastering ServSafe—wherever life takes you.

En las ya clásicas memorias del chef Anthony Bourdain, éste nos llevó a través de las puertas giratorias de la cocina y puso patas arriba el oficio culinario. Bourdain lo cuenta todo: desde su primera ostra en la Gironda hasta su humilde puesto de friegaplatos en un restaurante de pescado de Provincetown (donde se enganchó al trabajo de chef de por vida); desde los fogones del Rainbow Room en lo alto del Rockefeller Center hasta los traficantes de drogas del East Village, pasando por Tokio, París y de vuelta en Nueva York.

In this brilliant new book, one of the world’s leading restaurateurs shares wit and wisdom from a distinguished 40-year career and offers deep insight into some of life’s most intriguing issues. 'Wildly, warmly and wonderfully readable and revealing' Stephen Fry 'A true masterpiece that...

El chef migrante desvela la extraordinaria vida de Lalo García, un migrante que pasó de los campos agrícolas al Olimpo de la gastronomía mundial. Cuando era niño, Lalo tuvo que trabajar en condiciones «agotadoras, mugrientas y venenosas» en Estados Unidos… Sin formación académica ni grandes recursos, su innato talento y férrea ética de trabajo le empezaron a abrir paso en el mundo que le apasionaba: el de los restaurantes… Pero todo se interrumpió cuando fue deportado a México, un país que debió redescubrir y donde tuvo que empezar de cero. De nuevo.

‘A wonderful book.' Cathy Rentzenbrink ‘A remarkable tale’ The Spectator A giant wheel of Comté – a cheese full of delight, a mosaic of flavour – can sometimes become flat. Despite all that’s gone into making it and caring for it, its complexity mysteriously vanishes, its spark...

Fireproof charts Chef Curtis Duffy's rise in spite of trauma, to being mentored by and recognized among the world's top chefs. Amid childhood chaos in rural Ohio, a young Duffy first found refuge in Home Ec class, then at one of Columbus's best restaurants, where he honed his skills. His passion ignited, Duffy was dead set on leaving Ohio and breaking the Duffy family curse. But the tragic deaths of his parents jeopardized his promising trajectories.

Mitāhāra is a celebration of mindful eating, seasonal living, and India’s rich culinary heritage. It contains a collection of carefully curated nourishing, vegetarian recipes from Maharashtra and India’s western coast. Woven through the audiobook are Rujuta’s philosophy towards food, explorations of indigenous ingredients, and memories of cooking with her family and friends.

Slutty Cheff is an anonymous London chef who knows what it’s really like to work in the capital's hectic restaurant scene. From working sixty-hour weeks in windowless kitchens and being the only woman in the changing room to the pure thrill of a busy service, falling in love with other chefs and cycling home through a city bubbling over with potential, Slutty Cheff’s misadventures in food and sex are about experiencing and embracing life to the fullest. The pleasure and the chaos included.