by
Horowitz, Helen Lefkowitz, author.
Call Number
641.5092 CHI
Publication Date
2022
Summary
Julia Child's monumental Mastering the Art of French Cooking and iconic television show The French Chef required a team of innovators to bring out her unique presence and personality. Warming Up Julia Child is behind-the-scenes look at this supporting team, revealing how the savvy of these helpers, collaborators, and supporters contributed to Julia's overwhelming success.
Format:
Books
Relevance:
1.9277
by
Chang, David, author.
Call Number
924.6 CHA
Publication Date
2021
Summary
In 2004, David Chang opened a noodle restaurant named Momofuku in Manhattan's East Village, not expecting the business to survive its first year. In 2018, he was the owner and chef of his own restaurant empire, with 15 locations from New York to Australia, the star of his own hit Netflix show and podcast, was named one of the most influential people of the 21st century and had a following of over 1.2 million. In this inspiring, honest and heartfelt memoir, Chang shares the extraordinary story of his culinary coming-of-age. Growing up in Virginia, the son of Korean immigrant parents, Chang struggled with feelings of abandonment, isolation and loneliness throughout his childhood. After failing to find a job after graduating, he convinced his father to loan him money to open a restaurant. Momofuku's unpretentious air and great-tasting simple staples - ramen bowls and pork buns - earned it rave reviews, culinary awards and before long, Chang had a cult following. Momofuku's popularity continued to grow with Chang opening new locations across the U.S. and beyond. In 2009, his Ko restaurant received two Michelin stars and Chang went on to open Milk Bar, Momofuku's bakery. By 2012, he had become a restaurant mogul with the opening of the Momofuku building in Toronto, encompassing three restaurants and a bar. Chang's love of food and cooking remained a constant in his life, despite the adversities he had to overcome. Over the course of his career, the chef struggled with suicidal thoughts, depression and anxiety. He shied away from praise and begged not to be given awards. In Eat a Peach, Chang opens up about his feelings of paranoia, self-confidence and pulls back the curtain on his struggles, failures and learned lessons. Deeply personal, honest and humble, Chang's story is one of passion and tenacity, against the odds.
Format:
Books
Relevance:
1.1372
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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:
1.1410
by
Child, Julia, interviewee.
Call Number
641.5092 CHI
Publication Date
2019
Summary
This delightful collection of interviews with 'The French Chef' Julia Child traces her life from her first stab at a writing career, to D.C., Sri Lanka, and Kunming where she worked for the Office of Strategic Services (now the CIA); to Paris where she and her husband Paul, then a member of the State Department, lived after World War II, and where Child attended the famous cooking school Le Cordon Bleu. From there, she catapulted to fame'first with the publication of Mastering the Art of French Cooking in 1961 and the launch of her home cooking show, 'The French Chef' in 1963.
Format:
Books
Relevance:
1.7846
by
Regan, Iliana, 1979-, author.
Call Number
926.4 REG
Publication Date
2019
Format:
Books
Relevance:
1.2572
by
Van Aken, Norman.
Call Number
641.5092
Publication Date
2013
Summary
No Experience Necessary is Chef Norman Van Aken's joyride of a memoir. In it he spans twenty-plus years and nearly as many jobs-including the fateful job advertisement in the local paper for a short-order cook with "no experience necessary." Long considered a culinary renegade and a pioneering chef, Van Aken is an American original who chopped and charred, sweated and seared his way to cooking stardom with no formal training, but with extra helpings of energy, creativity, and faith. After landing on the deceptively breezy shores of Key West, Van Aken faced hurricanes, economic downturns, an
Format:
Electronic Resources
Relevance:
0.7029
by
Karbo, Karen.
Call Number
641.5092
Publication Date
2013
Summary
If Julia Child stood for anything, it was the pleasure found in sharing good food with good people, working hard and being content (even when things aren't going your way), and living with joy and abandon. In Karen Karbo's new book, Julia Child Rules, she shares the universal themes we can all learn from the master of French cooking and shows us how to savor life.
Format:
Electronic Resources
Relevance:
1.0610
by
Chicago Tribune (Firm).
Call Number
641.5092 ACH
Publication Date
2012
Summary
A collection of articles taken from the Chicago Tribune , this book is an up-close examination of chef Grant Achatz's personal history and international impact in the culinary world, from his expansion of modern culinary trends and series of world-renowned, top-rated restaurants.
Format:
Electronic Resources
Relevance:
2.2804
by
Sheehan, Jason.
Call Number
641.5092 SHE
Publication Date
2009
Format:
Books
Relevance:
1.1699
by
Abrams, Dennis.
Call Number
641.5092B
Publication Date
2009
Format:
Electronic Resources
Relevance:
1.1090
by
Henderson, Jeff.
Call Number
926.4 HEN
Publication Date
2008
Summary
Traces the story of a Los Angeles man who spent time in jail for dealing drugs and discovered his aptitude for cooking while working in a federal prison kitchen, a talent that led to an executive chef position at an upscale restaurant.
Format:
Books
Relevance:
0.7868
by
Shapiro, Laura, author.
Call Number
641.5092 SHA
Publication Date
2007
Format:
Electronic Resources
Relevance:
2.1200
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