Accessible, modern and classic Thai recipes with a flexible edge from one of London's leading chefs.

"From clean eating to food hacks for those getting fit, celebrity chefs have penetrated the public consciousness when we think about food on a mass scale: looking at celebrity chefs demonstrates how food is caught up in so many aspects of contemporary politics, from the #MeToo movement to Brexit. Situated on the cusp of food studies and media studies, Joanne Hollows uses an interdisciplinary approach to understand the impact of celebrity chefs in how we think about food, and how we feed ourselves and others. Hollows explores the role of celebrity chefs in both the restaurant industry and media industries, and shows how digital media have enabled the emergence of new types of food personality through blogs, YouTube and Instagram. Starting with an overview and history of celebrity chefs, Hollows outlines the key trajectories in scholarship on celebrity chefs to date and then moves on to explore the impact of celebrity chefs on discussions around gendered labour and foodwork, food activism and ethical consumption and culinary travelogues. Drawing on over 15 years of research, Hollows identifies those chefs who have had crossover appeal in the UK and USA, including Ella Woodward, Jamie Oliver, Gordon Ramsay, Nigella Lawson and Joe Wicks and uses case studies to identify the surprising impact of celebrity chefs on contemporary culinary culture"--

"\The superteam of chefs behind the New York Times bestseller Shelf Love delivers maximum-flavor recipes with make-ahead condiments, sauces, and more toppings that transform any dish into an Ottolenghi favorite Extra Good Things is all about the secret culinary weapons-condiments, sauces, dressings, and more make-ahead items-that can make a good meal spectacular. The abundant, vegetable-forward recipes in this collection give you a delicious, hearty dish, plus that special takeaway-a sauce, a sprinkle, a pickle!-that you can repurpose time and time again in other recipes throughout the week, with limitless opportunity. These extras help you stock your fridges and pantries the Ottolenghi way, so you can effortlessly accessorize plates with pops of texture and color, acidity and heat, and all the magical flavor bombs that keep you coming back for more. And this is where the fun really begins, with extras like feta marinated with spices and herbs, featured in a dish of oven-braised chickpeas that's used again for a flavorful salad or swirled into soup. Za'atar-spiked burst tomatoes top a polenta pizza for dinner, then reappear on the best-ever bruschetta or as the easiest weeknight sauce for pasta. Or a crispy, crunchy panko topping full of ginger, shallots, and sesame that you first meet on soba noodles but you'll want to put on...well, just about everything. Whether it's a tart, sassy punch of pickled chile or an herbaceous salsa to lighten and brighten, Extra Good Things shows you how to fill your kitchen with adaptable, homemade ingredients that will make any dish undeniably "Ottolenghi".

"This book provides the first systematic and accessible text for students of hospitality and the culinary arts that directly addresses how more sustainable restaurants and commercial food services can be achieved. Food systems receive growing attention because they link various sustainability dimensions. Restaurants are at the heart of these developments, and their decisions to purchase regional foods, or to prepare menus that are healthier and less environmentally problematic have great influence on food production processes. This book is systematically designed around understanding the inputs and outputs of the commercial kitchen as well as what happens in the restaurant from the perspective of operators, staff and the consumer. The book considers different management approaches and further looks at the role of restaurants, chefs and staff in the wider community and the positive contributions that commercial kitchens can make to promoting sustainable food ways. Case studies from all over the world illustrate the tools and techniques helping to meet environmental and economic bottom lines. This will be essential reading for all students of hospitality and the culinary arts"--

"What exactly do vegans believe? Why has veganism become such a critical and criticised social movement, and how does it correspond to wider debates about the environment and sustainability, animal studies, and the media? Eva Haifa Giraud offers an accessible route into the debates that surround vegan politics, which feed into broader issues surrounding food activism and ethical consumption. Giraud presents an overview of both arguments in favor of veganism and the criticisms levelled at vegan politics. She outlines the essential debates and topics that are central to conversations around veganism, including identity, intersectional politics, and activism, with research drawn from literary animal studies, animal geographies, ecofeminism, posthumanism, and new materialism. While publicly vegan chefs and proponents have been accused of elitism and class warfare, Giraud examines the portrayal of these tensions in relation to class, race, and disability, using public media campaigns as her case studies, for example in the appropriation of activist slogans by high profile vegan campaigns such as #alllivesmatter movement. Giraud also makes an original theoretical intervention into these often fraught debates, and argues that veganism holds radical political potential to act as 'more than a diet' by disrupting norms and assumptions about how humans relate to animals. Drawing on a range of examples from popular culture, from recipe books with punk aesthetics to social media campaigns, Giraud shows how veganism's radical potential is being undermined by its commercialization, and elucidates new conceptual frameworks for reclaiming veganism as a radical social movement."--

With global food shortages on the horizon, forward-thinking chefs, environmentalists and food scientists are turning toward an unexpected source of protein: insects. BUGS is an artful and thoughtful new documentary that provides a perfect entry point to insect cuisine. For three years, a cast of charming and brave food adventurers from the Nordic Food Lab traveled the world - from Europe to Australia, Mexico, Kenya, Japan and beyond - to learn what some of the two billion people who already eat insects had to say. Filmmaker Andreas Johnsen followed them as they foraged, farmed, cooked and tasted everything from revered termite queens and desert-delicacy honey ants to venomous giant hornets and long-horned grasshoppers. Throughout the team's experiences, some hard questions started to emerge. If industrially produced insects become the norm, will they be as delicious and as beneficial as the ones in diverse, resilient ecosystems and cuisines around the world? And who will actually benefit as edible insects are scaled up? Equal parts travelogue, nature documentary, food porn and political treatise, BUGS is a beautifully shot film that makes a convincing argument for the inherent flavor of insects and raises unexpected and important questions about the future of our food culture along the way.

A coming-of-age memoir of addiction, ambition and redemption in the high-stakes world of Michelin star kitchens. From reckless drug addict to one of Australia's top chefs and television stars: MasterChef judge Jock Zonfrillo's powerful life story will shock and inspire. Jock's life spiralled out of control when he tried heroin for the first time as a teenager while growing up in 1980s Glasgow. For years he balanced a career as a rising star amongst legendary chefs with a crippling drug addiction that took him down many dark paths. Fired from his job at a Michelin star restaurant in Chester, England, after a foul-mouthed rant, Jock made his way to London looking for work and found himself in front of the legendary Marco Pierre White. He credits White for saving his life, but Jock continued to struggle with addiction in a world of excess, celebrity, and cut-throat ambition. On New Year's Eve 1999, Jock shot up his last shot of heroin before boarding a plane to Sydney, where he would find passion and new meaning in life in the most unexpected places. There would be more struggles ahead, including two failed marriages, the closure of his prized restaurant during COVID-19, his time on-country, and some very public battles. This is his unforgettable story.

Australia is a true melting pot of cultures and this is reflected in its cooking. As an island of indigenous peoples alongside a global panoply of immigrants with different culinary influences and traditions, its foodways are ripe for exploration. As well as the regional flora and fauna that make up bush tucker, there are dishes from all over the world that have been adopted and adapted to become Australia's own - making this recipe collection relevant to home cooks everywhere.

From award-winning chef Gabriel Kreuther, the definitive cookbook on rustic French cooking from Alsace Gabriel Kreuther is the cookbook fans of the James Beard Award-winning chef have long been waiting for. From one of the most respected chefs in the United States, this cookbook showcases the recipes inspired by Kreuther's French-Swiss-German training and refined global style, one that embraces the spirits of both Alsace, his homeland, and of New York City, his adopted home. Sharing his restaurant creations and interpretations of traditional Alsatian dishes, Kreuther will teach the proper techniques for making every dish, whether simple or complex, a success. Recipes include everything from the chef's take on classic Alsatian food like the delicious Flammekueche (or Tarte Flambée) and hearty Baeckeoffe (a type of casserole stew) to modern dishes like the flavorful Roasted Button Mushroom Soup served with Toasted Chorizo Raviolis and the decadent Salmon Roe Beggar's Purse garnished with Gold Leaf. Featuring personal stories from the chef's childhood in France and career in New York as well as stunning photography, Gabriel Kreuther is the definitive resource for Alsatian cooking worthy of fine dining.

STAGE: THE CULINARY INTERNSHIP follows a group of aspiring chefs during a nine-month apprenticeship at one of the best restaurants in the world: Mugaritz, nestled in the hills outside San Sebastian. While the two Michelin starred restaurant's notorious avant-garde cuisine elevates these young hopefuls to think outside the confines of a kitchen, can they handle the heat of its intense creative environment? Featuring Chef Andoni Luis Aduriz (judge on Netflix's Final Table). Directed by Abby Ainsworth.

"With a thorough and in-depth analysis of the $800 billion restaurant and foodservice industry, this handbook provides consumer spending data, market forecasts, trends assessments for all segments, and more. The trends assessments include discussions of consumer behavioral trends, menu trends, daypart analysis (including snacks and late-night), and more. Comprehensive demographic data for all dayparts at full-service and quick-service restaurants, as well as an analysis of restaurant spending in each state and dining statistics for metropolitan areas are provided. The handbook assesses consumer spending when dining out, discusses restaurant strategies for sales growth, and identifies market opportunities brought on by changing consumer behaviors. Restaurant, Food & Beverage Market Research Handbook 2020-2021 includes content from The Beverage Market Research Handbook, previously published as a separate reference handbook by RKMA. Over 900 website links are included in the handbook to guide you to additional resources." -- Publisher, report detail page.