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Shelf Number | Material Type | Copy | Shelf Location | Status |
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641.50820973 WOM | Book | 1 | Standard shelving location | Searching... Unknown |
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Summary
Summary
Profiles of 32 women chefs are featured in this book, including theirstories of making it. Also included are menus and 175 recipes. Women chefs are prominent in all areas of cooking, from classic French to country Italian to designer Californian. This book argues that they had to jump extra hurdles to prove themselves.
Author Notes
Beverly Russell, a well-known and highly respected editor, is the author of Women of Design and four other books dedicated to exploring the progress of women in various professions.
Reviews (1)
Library Journal Review
Russell (Women of Design, LJ 1/93) profiles 32 female chefs from the United States and Canada, along with 175 of their favorite recipes. Pioneers in the hotel industry such as Susan Weaver and Carrie Nahabedian, famous restaurateurs like Susanna Foo and Josefina Howard, and culinary impresarios such as Nancy Oakes and Patricia Williams are welcome choices. There is also a snappy interview with Julia Child. Each chef interview is preceded by commentary from the author about the chefs and their restaurants. But color pictures of the dishes accompany the interviews instead of the recipes, which are separated from their respective chefs by other chef commentaries and interviews. In addition, the recipes require preparations of professional complexity that would be difficult for the uninitiated to execute. Despite these drawbacks, Russell's respect for these women in a male-dominated profession is sensitively reflected here. Recommended for cookery collections. [See also Ann Cooper's A Woman's Place Is in the Kitchen, reviewed above.Ed.]Andrew Acker, New York (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Table of Contents
Women in the Kitchen: A New Breed of Professional Perfectionists | p. vi |
Introduction: An interview with Julia Child | p. viii |
Bistro Dinner | p. 2 |
Early Summer Dinner | p. 6 |
Canadian Harvest Lunch | p. 10 |
Seafood Supper | p. 14 |
Celebration Dinner | p. 18 |
Spring Lunch | p. 22 |
Summer Weekend Soiree | p. 26 |
Chinese Dinner | p. 30 |
Asian Fusion Feast | p. 54 |
Provencale Dinner | p. 58 |
Dessert Buffet | p. 62 |
Pacific Island Celebration | p. 66 |
Game Dinner | p. 70 |
Festive Feast | p. 74 |
Country Lunch Buffet | p. 78 |
Mexican Fiesta Lunch | p. 82 |
Rustic Italian Supper | p. 106 |
South of the Border Lunch | p. 110 |
New York Brunch | p. 114 |
Sunday Dinner | p. 118 |
Easy, Elegant Dinner | p. 122 |
Hollywood Star Dinner | p. 126 |
California Dinner Party | p. 130 |
New England Fall Lunch | p. 134 |
Hearthside Supper | p. 158 |
Italian Shore Dinner | p. 162 |
Midnight Supper | p. 166 |
Tea Time Sweets | p. 170 |
California Plein Air Picnic | p. 174 |
Gala Dinner | p. 178 |
Nouvelle Lunch | p. 182 |
Southwest Dinner | p. 186 |
Index to Recipes | p. 208 |
Index to Photographers and Restaurant Designers | p. 212 |
Acknowledgments | p. 213 |
ChefsTalk | p. 214 |