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The cooking lessons that stick with us are rarely the ones we read in books or learn through blog posts or YouTube videos (depending on your generation); they're the ones we pick up as we spend time with good cooks in the kitchen. Dorothy Kalins, founding editor of Saveur magazine, calls the people who pass on their cooking wisdom her Kitchen Whisperers. Consciously or not, they help make us the cooks we are—and help show the way to the kind of cooks we have the potential to become.

Slater writes about how his cooking has changed from discovering the best way to roast a chicken to the trick to smoky, smooth aubergine mash. He gives the tales behind the recipes and recalls the first time he ate a baguette in Paris, his love of jewel-bright Japanese pickled radishes and his initial slice of buttercream-topped chocolate cake. These are the favourite recipes Nigel Slater cooks at home every day; the heart and soul of his cooking. Chapters include: a slice of tart, a chicken in the pot, everyday greens, the solace of soup and the ritual of tea.

Become the ultimate batcher and take back your weeknights by condensing your cooking into a single session. The Batch Lady will talk you through each recipe in real time, adding helpful tips and tricks along the way. Choose to batch cook around four key ingredients—poultry, meat, fish and veg—and create 10 hassle-free meals you can pop into your fridge or freezer ready for the week ahead.

It's all here, written in short vignettes with Salisbury's incisive wisdom and wit. He guarantees that at least one idea will more than save you the cost of the book, repeatedly. More than a restaurant manual, the book is filled with universal insights into good business practices. And diners in search of a great restaurant experience will appreciate Salisbury's insights into what gets people to return to their favorites.

Do you want to eat tasty and famous traditional dishes from around the world without traveling and spending a lot of money? With the quick and easy instructions in this audiobook, you will be able to create more then 100 delicious famous dishes. You can present dishes rich in aromas and flavors at the table, creating the atmosphere of a famous distant city, comfortably from your home, saving time and money. Even if you think you're not good at cooking, this audiobook will help you improve your cooking skills.

Cook, Eat, Repeat is a delicious and delightful combination of recipes intertwined with narrative essays about food, all in Nigella's engaging and insightful prose. Whether asking 'What is a Recipe?' or declaring death to the Guilty Pleasure, Nigella's wisdom about food and life comes to the fore, with tasty new recipes that listeners will want to return to again and again.

Would you like to be able to prepare delicious and unbelievable Italian restaurant dishes at home? Are you ready to re-create your favorite Italian flavors at home? You’ll start cooking like a restaurant chef before you know it! With our audiobook Copycat Recipes, thanks to their magnificent flavors and the recipes of the four main Italian restaurant chain (Carrabba’s Italian Grill, Maggiano’s Little Italy, Olive Garden, and Romano’s Macaroni Grill), you‘ll be able to re-create all the menus of these restaurants at home!

The first book in J Stephen Sadler’s Quest for the Best series explores how chance encounters can change your life if you are paying attention. He also shares how he overcame numerous challenges while building a brand based on the smallest detail to champion his unique family jewel: a crumb cake. This audiobook takes you on a magical journey to find out how he went from scratch to triumph, one cake at a time. Foodies and nonfoodies alike will celebrate, as they share in the adventure of one family’s artisan recipe that took on a life far beyond its humble roots.

Do you want an edible experience? Would you like some culinary guidance from a local? If you answered yes to any of these questions, then this Eat Like a Local book is for you. Eat Like a Local - Gothenburg by Christina De Paris offers the inside scoop on food in Gothenburg Sweden. Culinary tourism is an import aspect of any travel experience. Food has the ability to tell you a story of a destination, its landscapes, and culture on a single plate. Most food guides tell you how to eat like a tourist.

A breakthrough in world culinary innovation based on Chinese cooking concepts. The methodology derived from a decade of gastronomic research by Kum Ng since 2000, was officially endorsed by the World Master Chefs Society in 2009. A concept brief of Frameworkcooking was documented in the library of Innovations in Medical Education (IME) of the University of Wisconsin-School of Medicine and Public Health.

Once fall hits and the chilly weather settles in, the holiday season has begun! And nothing embodies holiday spirit more than the continuing of family traditions that have been passed down from generation to generation. May it be sharing stories at the dinner table, laughs on the porch, or just time spent alone - everyone has their own ritual. Join Dana Cowin, author and former editor-in-chief of Food & Wine, as she chats with some of today’s most popular chefs and food personalities.

From his first apprenticeship in France to his Michelin-starred restaurant empire, Jean-Georges Vongerichten’s cuisine is inspired by the freshest ingredients, the simplest techniques, and the drive to make the ordinary perfect. It all started at home. JGV is an invitation into the kitchen with a master chef. With humor and heart, Jean-Georges looks back on success and failure, sharing stories of cooking with legendary chefs Paul Bocuse and Louis Outhier, traveling in search of new and revelatory flavors, and building menus of his own.

I worked at two fine dining steakhouses for about eight years. I was a sous chef for four years, executive chef for a year, butcher for five years, and a banquet chef as well. I worked my way up through the ranks. I worked sauté stations, salad stations, fryers, and more....

From the first six months through a midyear break of camping and cooking in the bush to the harsh winter months and on to the end of its first year, this book tells the story of IGNI, a high-end degustation restaurant in a Geelong backstreet. Documenting a warts-and-all account of what it takes to open and run a new restaurant, chef and owner Aaron Turner reveals the daily challenges he faced.

Elaine's was a world-famous New York restaurant that became home to writers and celebrities. Owner Elaine Kaufman was known to be "New York feisty", controversial, often rude, always blunt, with the flare of Gertrude Stein and Dorothy Parker. Elaine was highly respected and frequently feared, and Elaine's the restaurant received the public's love and praise time and time again. Woody Allen held a regular table there, and Elaine's was even featured in Allen's Manhattan and Billy Joel's song "Big Shot".

Discover a simple, vegan gluten free crockpot system that will put your gluten free vegan diet and lifestyle on autopilot - so you don't have to waste endless hours in your kitchen, you can enjoy your meals and feel relaxed and confident that you're moving rapidly towards your best health and body ever!

Truffles for London was written from notes taken by a London truffle seller during 2015-16 who provided the best London chefs and restaurants with the finest French Perigord and Italian black and white truffles. It's an intimate diary into a gourmet world, how the restaurants have evolved over the years and characters few people ever encounter.

There are few places as unique and diverse as the city of Portland, and the city's dining options reflect the openness of its residents to a wide variety of culinary delights. In this new book, Doug Pitassi takes on the daunting task of offering his expert assessment of the very best restaurants the city has to offer by providing detailed information regarding each and every restaurant earning a ranking among the 15 best.

Wie fühlt es sich eigentlich an, für Deutschlands prominentesten Restaurantkritiker zu kochen und dabei grandios zu scheitern? Erzählt Paul Bocuse gute Witze? Wie schmeckt Kartoffelsalat aus der Fritteuse? Und warum können die Deutschen nicht grillen?

The long-awaited memoir from cultural icon and culinary standard bearer Alice Waters recalls the circuitous road and tumultuous times leading to the opening of what is arguably America's most influential restaurant. In Coming to My Senses, Alice retraces the events that led her to 1517 Shattuck Avenue and the tumultuous times that emboldened her to find her own voice as a cook when the prevailing food culture was embracing convenience and uniformity.