by
Gordinier, Jeff, author.
Call Number
926.4 GOR
Publication Date
2019
Summary
This is a mouth-watering memoir of four years with Noma's chef-proprietor Rene Redzepi in search of the world's most thrilling food. Feeling stuck in his life, food writer Jeff Gordinier met Rene Redzepi, the Danish chef whose restaurant, Noma, has been repeatedly voted the best in the world. A restless perfectionist, Redzepi was at the top of his game but looking to shutter his restaurant and set out for new places, flavours and recipes. This is the story of their four-year culinary adventure. In the Yucatan jungle, Redzepi and Gordinier seek the perfect taco and the secrets of mole. On idyllic Sydney beaches, they forage for sea rocket and wild celery. On a boat in the Arctic Circle, a lone fisherman guides them to - perhaps - the world's finest sea urchins. Back in Copenhagen, Redzepi plans the resurrection of his restaurant on the unlikely site of a garbage-filled empty lot. Hungry is a memoir, a travelogue, a portrait of a chef, and a chronicle of the moment when daredevil cooking became the most exciting and groundbreaking form of artistry.
Format:
Books
Relevance:
0.0484
by
Vongerichten, Jean-Georges, author.
Call Number
641.5092 VON
Publication Date
2019
Summary
"One of the most influential chef-restaurateurs of all time reflects on a career defined by surprising, delicious food. Jean- Georges Vongerichten was born into a coal- business family in rural Alsace. He didn't enroll at a top culinary program. He was kicked out of high school at age fifteen. How, then, did he find himself apprenticing with the most renowned chefs, opening restaurants across the world, and cementing his legacy in the New York City food scene? JGV is Vongerichten's passionate answer, his life and the recipes that moved him. With humor and heart, he opens up as never before, telling the story of his mother's goose stew, enlivened with a coffee slurry, and of his first taste of tom yum kung soup, served hot at a stand off a Bangkok highway. Every story is full of wisdom, conveyed with the magnanimity and precision that has made this chef's name. With old handwritten menus and black- and- white photographs throughout, this is a book for young chefs, as well as anyone who has stood at a stove and wondered what might be"--
Format:
Books
Relevance:
0.0657
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by
Drayton, Joanne, author.
Call Number
641.5092 DRA
Publication Date
2018
Summary
A tale of two television chefs who helped change the bedrock bad attitudes of a nation in the 1970s and 80s to that unspoken thing -- homosexuality. Peter Hudson and David Halls became reluctant role models for a don't ask, don't tell generation of gay men and women who lived by omission. They were also captains of a culinary revolution that saw the overthrow of Aunty Daisy and Betty Crocker and the beginnings of Pacific-rich, Asian-styled international cuisine. Their drinking, bitching and bickering on screen, their spontaneous unchoreographed movements across the stage that left cameras and startled production staff exposed broke taboos and melted formalities. They captivated an unlikely bunch of viewers, from middle-aged matrons to bush-shirted blokes. Hudson and Halls were pioneers of celebrity television as we know it today: the naughty, not-quite-normal boys next door who rocketed to stardom on untrained talent and a dream. When Peter Hudson became seriously ill with prostate cancer, David Halls was inconsolable. What remained unchanged through it all was their abiding love for each other.
Format:
Books
Relevance:
0.0539
by
Evans, Matthew, 1966-, author.
Call Number
926.4 EVA
Publication Date
2013
Summary
The funny, heart-warming and at times exhausting behind-the-scenes story of Matthew Evans' transformation from high-profile food critic to television's Gourmet Farmer.
Format:
Books
Relevance:
0.0430
by
MacCallum, Mungo (Mungo Wentworth), 1941-
Call Number
641.5 MAC
Publication Date
2012
Summary
In this memoir, we chart Mungo's happy food experiences as a young man, hanging out in Greece with Leonard Cohen (not that he ever ate, he just did drugs), travelling on to Canberra, the cut and thrust of politics, his comments on celebrity chefs and his dubious culinary experiences at the Press Club, and finally up to Mungo's current home Byron Bay, where he is plagued by tofu and ferals alike. And of course, his own recipes for REAL food are scattered throughout this funny and scathing memoir. Well why not? Every other bugger is doing it.
Format:
Books
Relevance:
1.5790
by
Hearn, Jim.
Call Number
926.4 HEA
Publication Date
2012
Summary
Kitchen Confidential meets Underbelly in this enthralling memoir. High Season is the story of a working-class boy made good - and bad. High Season is the story of Jim Hearn, a working-class boy made good-and very, very bad. It's a tale about living on the edge, restaurant kitchens, drugs and addiction. And it's a story of waking up from a heroin hell to discover real love, family and success. But what happens when Jim, three young chefs and a waiter do what it takes to feed Paris Hilton and her sizeable entourage after they turn up for lunch without warning? The highs and lows of this particular day climax in an unexpected tragedy that will change Jim's life forever.
Format:
Books
Relevance:
0.0811
by
Bourdain, Anthony.
Call Number
926.4 BOU
Publication Date
2010
Summary
Anthony Bourdain's long-awaited sequel to Kitchen Confidential . Beginning with a secret and highly illegal after-hours gathering of powerful chefs he compares to a Mafia summit, Bourdain, in his distinctive, no holds barred style, cuts to the bone on every subject he tackles.
Format:
Books
Relevance:
0.1066
by
Spitz, Bob.
Call Number
641.013 SPI
Publication Date
2008
Summary
In the blink of an eye, Bob Spitz turned fifty, finished an eight year book project and a fourteen year marriage, had his heart stolen and broken on the rebound, and sought salvation the only way he knew how. He fled to Europe, where he hopscotched among the finest cooking schools in pursuit of his dream. Spitz hit the fabled cooking-school circuit in a series of idyllic European villages, and The Saucier's Apprentice is a chronicle of his exploits. Combining an outrageous travelogue with gastronomic lore, hands on cooking instruction, hot-tempered chefs, local personalities, and a batch of memorable recipes, Spitz's odyssey recounts the transformation of a professional writer and lifelong kitchen amateur into a world class cook. Cooking Biography. Biographies and Autobiographies. Travel.
Format:
Books
Relevance:
0.0772
by
Saxon, Michael
Call Number
641.5092 SAX
Publication Date
2008 2001 2000
Format:
Books
Relevance:
85042.6406
10.
by
Evans, Matthew, 1966-
Call Number
641.5092 EVA
Publication Date
2007
Summary
What is it really like to work in a restaurant? What do chefs do when they are running out of the night's most popular dish? Do they really serve food that is on the turn? And how do they make it seem fresh? What happens to a restaurant when it gets a bad review? Australians are renowned for our passion for eating out and our cities boast some of the best restaurants in the world. But how many of us really have a sense of what goes on behind the scenes? In this insightful and often hilarious book Matthew Evans draws on his many years of experience as both chef and restaurant reviewer to ridicule and revere, expose and acclaim the secrets behind one of the most lucrative and risky businesses in Australia. Part memoir, part expose, Never Order Chicken On a Monday is as brilliant as it is brave - an inspiration for anyone stuck for conversation over dinner.
Format:
Books
Relevance:
0.0707
by
Hamilton, Dorothy M.
Call Number
926.4 CHE
Publication Date
2007
Format:
Books
Contributor biographical information http://www.loc.gov/catdir/enhancements/fy1308/2006050845-b.html
Relevance:
38820.3789
by
Witherspoon, Kimberly.
Call Number
641.5092 HOW
Publication Date
2007
Format:
Books
Table of contents only http://www.loc.gov/catdir/toc/ecip0619/2006027496.html
Relevance:
42525.9258
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