Chef Because Freaking Amazing Culinary Master Is Not an Official Job Title
Title | Chef Because Freaking Amazing Culinary Master Is Not an Official Job Title PDF eBook |
Author | Paige Blank Paige Blank Books |
Publisher | |
Pages | 120 |
Release | 2018-12-06 |
Genre | |
ISBN | 9781790858279 |
The Ultimate Funny Chef Because Freaking Amazing Culinary Master Is Not An Official Job Title Lined 6X9 120 Pages For: those That Love to Cook. World's Freaking Amazing Chef Journal Gift Gift For The Cooks Chef Humor dish up doctor drain drizzle dust entice escallop execute finish fire flambee flash fry foam fold in freeze froth Funny Baker and Chef in the Kitchen
Chef Because Freakin' Amazing Culinary Master Is Not an Official Job Title: Notebook - Journal - Diary - 110 Lined Page
Title | Chef Because Freakin' Amazing Culinary Master Is Not an Official Job Title: Notebook - Journal - Diary - 110 Lined Page PDF eBook |
Author | Luca Gerb |
Publisher | |
Pages | 112 |
Release | 2018-07-26 |
Genre | Fiction |
ISBN | 9781717926777 |
This awesome head cook Notebook is the perfect gift idea for master chefs that love to show off their cooking skills in the kitchen.If you or someone you know can whip up a gourmet meal like the pros, then this chef themed design is just for you.So, do you like what you see? Go ahead and buy this awesome Freakin' Amazing Culinary Master Is Not Job Title Journal apparel right now today.
Chef Because Freakin Amazing Culinary Master Is Not an Official Job Title
Title | Chef Because Freakin Amazing Culinary Master Is Not an Official Job Title PDF eBook |
Author | German Banuelos |
Publisher | |
Pages | 112 |
Release | 2020-01-17 |
Genre | |
ISBN | 9781661939632 |
A Funny Gift For Chefs! This Notebook Journal Is Perfect For Writing Down Notes And Tracking Your Unique Journey! This Essential Notebook Makes A Memorable And Useful Gift for Anyone Who Loves Writing Down Notes. With Custom Sized Pages, This Notebook Is The Perfect Size To Carry Around Or Keep At Your Desk.
Chef Because Freakin Amazing Culinary Master is Not an Official Job Title
Title | Chef Because Freakin Amazing Culinary Master is Not an Official Job Title PDF eBook |
Author | Janice H McKlansky Publishing |
Publisher | |
Pages | 124 |
Release | 2019-07-08 |
Genre | |
ISBN | 9781079185133 |
Funny Hobby Inspired Journal - Makes for a Perfect Gift or for Personal Use This notebook and journal is perfect for anyone that loves to different sporting events and hobbies that take a big focus in their lives. Get your hands on this booklet to take notes, draw pictures, has a passion for animals, cute things, life and positivity, or purchase it as a gift for the person that seems to have everything. SIZE: 6X9 PAPER: White Lined Paper PAGES: 124 Pages COVER: Soft Cover (Matte) Limited Time Offer Perfect for note taking, sketching, memories or day planning Printed on high quality interior stock paper Premium matte finish cover with amazing art work Order your copy today!
Don't Sweat the Aubergine
Title | Don't Sweat the Aubergine PDF eBook |
Author | Nicholas Clee |
Publisher | Random House |
Pages | 370 |
Release | 2012-05-31 |
Genre | Cooking |
ISBN | 144812512X |
On average, people cook no more than two dishes from each cookbook they buy. Why? Because most of the other recipes seem just too daunting. At last, here is the book that answers the questions you always want to ask and solves those frustrating kitchen conundrums - why do some writers tell you to wash and soak rice before cooking while others never mention it? Why won't mince 'brown' the way they tell you? Will an aubergine really taste better if you sweat it with salt first? The authoritative verdict on these and every other cookery technique is here. Written in Clee's easy, wry style and packed with his own selection of jargon-busting recipes that will deliciously broaden your range of standbys, this is the last cookbook you will ever need to buy . . .
The French Laundry Cookbook
Title | The French Laundry Cookbook PDF eBook |
Author | Thomas Keller |
Publisher | Artisan |
Pages | 339 |
Release | 2016-10-25 |
Genre | Cooking |
ISBN | 1579657567 |
DIVIACP Award Winner 2019 marks the twenty-fifth anniversary of the acclaimed French Laundry restaurant in the Napa Valley—“the most exciting place to eat in the United States” (The New York Times). The most transformative cookbook of the century celebrates this milestone by showcasing the genius of chef/proprietor Thomas Keller himself. Keller is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses. Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautées beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes. From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monté to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique. One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen—no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience Wine Spectator described as “as close to dining perfection as it gets.”
Kitchen Confidential
Title | Kitchen Confidential PDF eBook |
Author | Anthony Bourdain |
Publisher | A&C Black |
Pages | 386 |
Release | 2013-05-01 |
Genre | Biography & Autobiography |
ISBN | 1408845040 |
After twenty-five years of 'sex, drugs, bad behaviour and haute cuisine', chef and novelist Anthony Bourdain has decided to tell all. From his first oyster in the Gironde to his lowly position as a dishwasher in a honky-tonk fish restaurant in Provincetown; from the kitchen of the Rainbow Room atop the Rockefeller Center to drug dealers in the East Village, from Tokyo to Paris and back to New York again, Bourdain's tales of the kitchen are as passionate as they are unpredictable, as shocking as they are funny.