From ribald kitchen humor to fiery-tempered workers to tasks ranging from the mundane (mincing cases of shallots) to the extraordinary (cooking seafood on the line), Shockey shows us what really happens behind-the-scenes in haute cuisine—and includes original recipes she learned along the way. At the French Culinary Institute, Lauren Shockey learned to salt food properly, cook fearlessly over high heat, and knock back beers like a pro. But she also discovered that her real culinary education wouldn't begin until she actually worked in a restaurant. After a somewhat disappointing apprenticeship in the French provinces, Shockey hatched a plan for her dream year: to apprentice in four high-end restaurants around the world. She started in her hometown of New York City under the famed chef Wylie Dufresne at the molecular gastronomy hotspot wd-50, then traveled to Vietnam, Israel, and back to France. With the dramatic backdrop of restaurant life, readers will be delighted by the adventures of a bright and restless young woman looking for her place in the world.

From ribald kitchen humor to fiery-tempered workers to tasks ranging from the mundane (mincing cases of shallots) to the extraordinary (cooking seafood on the line), Shockey shows us what really happens behind-the-scenes in haute cuisine—and includes original recipes she learned along the way. At the French Culinary Institute, Lauren Shockey learned to salt food properly, cook fearlessly over high heat, and knock back beers like a pro. But she also discovered that her real culinary education wouldn't begin until she actually worked in a restaurant. After a somewhat disappointing apprenticeship in the French provinces, Shockey hatched a plan for her dream year: to apprentice in four high-end restaurants around the world. She started in her hometown of New York City under the famed chef Wylie Dufresne at the molecular gastronomy hotspot wd-50, then traveled to Vietnam, Israel, and back to France. With the dramatic backdrop of restaurant life, readers will be delighted by the adventures of a bright and restless young woman looking for her place in the world.

Includes "Hospital Calendar," a list of scheduled medical meetings.

The full texts of Armed Services and othr Boards of Contract Appeals decisions on contracts appeals.

AMERICA'S KITCHENS, by Nancy Carlisle and Melinda Talbot Nasardinov, tells the story of this important room and features New England hearths, detached kitchens on southern plantations, Spanish colonial kitchens of the Southwest, elaborate nineteenth--century kitchens in the Midwest, and middle--class open--plan homes of 1950s suburbia. The book traces technological developments such as the introduction of the cast--iron cookstove, the efficiency of the Hoosier cabinet, and the impact of the frozen food industry to suggest how these innovations have transformed kitchen work and changed live

With the help of this cookbook, even the most humble meal can be transformed into restaurant-quality cuisine Chef and restaurateur Colin Fassnidge leapt to prominence Down Under as the outspoken Irishman on Australian reality show My Kitchen Rules. His first book is an extension of what he's created in his restaurants, The Four in Hand and 4Fourteen. An introduction for each section provides insight into Colin's own inspiration, offers advice, and shares secrets to turn the modest home-cooked meal into impressive restaurant fare. The style of food is predominantly drawn from 4Fourteen, an all-day "Eating House" and bar, with an emphasis on share food, from small plates to whole animals. Includes dual measurements.