"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"--

A Day in the LifeThe TeamThe SeasonsThe New GigThe Food & TechniquesMenu PlanningProvisioningOutfitting the Kitchen/GalleyBreakfast LunchHors D'oevresDinnerShowtime!The HousesThe YachtsThe IslandsThe PlanesCooking for CelebritiesThe Dark SideYour CareerBecoming a Private Chef

"Three Michenlin-starred chef Ferran Adrià is widely considered the best, most innovative and craziest chef in the world. In his kitchen, that which was once familiar disintegrates. Each year his restaurant El Bulli closes for six months, time for Adria and his team to retire to his Barcelona cooking laboratory to create the new menu. Anything goes...except copying oneself. With unprecedented access, "El Bulli : cooking in progress" lets us step inside one of the world's premier haute cuisine restaurants, where the experimentation process is as wild, colourful and delicious as the food"--Container.

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.

Adriano Zumbo is no ordinary patissier. His creations elicit admiration from critics and the public alike and for good reason; they're unique in concept and execution. Zumbo is a delectable mix of behind-the-scenes kitchen reality mouth-watering desserts and core-cast driven story lines tied together by an over-arching journey towards a stunning end-of-show gastronomic extravaganza.