Showing results by publisher "----RM Alexander" in Culinary

The peerless Jeremy King is the founder of such iconic London restaurants and grand brasseries, as Le Caprice in the 80s, the Ivy in the 90s, the Wolseley in the 2000s to the Arlington in the 2020s, among many others. He believes that restaurants are microcosms of all life that can teach us so much. There is a curious intimacy between guest and restaurateur, and he has been witness to much heartbreak, failures and challenges, as well as celebrations.

Part memoir, food history, and cultural critique, Bibb Country explores Lonnae O’Neal’s journey as she details six generations of her family history against the sweep of American history using, in part, the gourmet lettuce named for the Kentucky Bibb family of enslavers as her unlikely lens.

As citizens continue to evolve and diversify within the United States, the ingredients that make up each flavorful household are waiting to be discovered and devoured. In Colorful Palate, author Raj Tawney shares his coming-of-age memoir as a young man born into an Indian, Puerto Rican, and Italian American family, his struggles with understanding his own identity, and the mouthwatering flavors of the melting pot from within his own childhood kitchen.

Every juicy detail of Pauline’s relationship with Dennis and every bite of the cuisine Parry learns to master is chronicled in her debut memoir and cookbook, My Culinary Love Story, a story that takes the listener from one English Christmas to the next.

No Lucks Given, by Chef Brother Luck, is a powerful reflection on the most vital parts of the human experience: identity, community, and work. Packed with pain, passion, honor, and hope, No Lucks Given is an encouragement to everyone who has ever doubted themselves or God, whether they grew up on the streets or not—life is hard, but there is hope.

Vom Schulabbrecher aus der Provinz zum Sternekoch mit Bundesverdienstkreuz - die Geschichte von Max Strohe ist einzigartig. Und die Art, wie er davon erzählt, ist es auch. Max Strohe ist Schulabbrecher und Kochlehrling aus Sinzig am Rhein. Er hat die zweifelhafte Gabe, alles vor die Wand zu fahren. Zuallererst das eigene Leben. Er kocht mit offenem Herzen, aber lebt von der Hand in den Mund. Bis er mit fünfzehn seinem Vater begegnet, einem Lebemann und unter Antiquitätenhändlern eine Koryphäe. An seiner Seite lernt er eine Welt kennen, in der guter Geschmack ein Vermögen wert ist.

A county government in the state of Maryland doesn't want a chitlin market in their area, declaring chitlins a "negative racial stereotype". All Shauna Anderson wants is a restaurant where she can greet and serve her loyal following. While fighting off her enemies, Shauna becomes a close friend with her young, handsome restaurant contractor. They quickly discover multiple personality disorders in one another, brought on for both by childhood traumas. Together, the two of them fight vandals, crooked inspectors, doubting friends, and shady neighbors.

From the outside, Paul Cook had everything going for him. He was young, had a successful career in radio, a lovely wife, and a sweet family. Yet, one night he found himself in a near-catatonic overdose caused by ingesting an abundance of ketamine. This autobiography details Paul's struggle with anxiety and depression, causing a voracious appetite for drugs and alcohol exemplified by the search for an unobtainable peace that leads to his near fatal descent.

John Wilson (acclaimed arts and culture reporter and journalist, and presenter of Front Row, Newsnight Review and Pick of the Week) meets up with a variety of public figures from such diverse fields as food, mathematics, politics, writing and music, and takes them back to the influential schools, teachers and early workplaces they may have forgotten, but which have not forgotten them.

For Karen Blixen var gastronomi en kunst på lige fod med litteratur, musik og maleri. Derfor gik hun til gastronomien med dannelse, selvbevidsthed, passion, ufravigelige kvalitetskrav og høje forventninger. Med en ukuelig vilje lykkedes det Blixen at stable et køkken op på farmen i Afrika. Hendes madlavning gik fra et absolut nulpunkt hvad angik håndelag, udstyr og råvarer og endte med at blive kaldt det afrikanske kontinents svar på Ritz. Da hun blev forfatter lagde hun kogekunsten på hylden - i hvert fald den udførende del.

A must-have anthology of the leading Black women and femmes shaping today’s food and hospitality landscape—from farm to table and beyond—chronicling their passions and motivations, lessons learned and hard-won wisdom, personal recipes, and more.

What goes into the making of a chef, a restau­rant, a dish? In his highly anticipated first book, influential chef Peter Hoffman offers thoughtful and delectable answers to these questions. Hoffman tells the story of his upbringing, professional education, and evolution as a chef and restaurant owner through its components—everything from the importance of your relationship with your refrigerator repairman and an account of how a burger killed his restaurant, to his belief in peppers as a perfect food.

What happens when the life you’ve always dreamed of disappears in the blink of an eye? For Inez Ribustello, that day came twenty years ago on September 11th, 2001. Ribustello grew up in the small town of Tarboro, North Carolina but found her way to The Big Apple to attend culinary school in 1998. In New York City, her love for wine, food, often enjoying both at the same time, was born. She knew that working at Windows on the World - on the top floor of the Twin Towers - was where she was meant to be.

Don Arnoldo de la Rocha es originario de la sierra de Chihuahua. Aprendió a trabajar la tierra desde los seis años, usó zapatos a partir de los ocho y entró a la escuela a los once.

Appassionato e appassionante, un libro che vi rivoluzionerà la vita! Vivere senza sprechi - rispettando se stessi, gli altri, gli animali e il pianeta - si può. Divertendosi anche molto. Girare in bicicletta, invece che in automobile. Usare le candele in romantiche cenette vegane. Oppure arrivare a staccare del tutto il contatore... come ha fatto Paola Maugeri vivendo per un anno a impatto zero con la sua famiglia, un'esperienza unica nel suo genere.

The communal family table bears witness to our lives. The way we approach each meal speaks volumes about who we are and what we are going through in that very moment. It’s where the spirits of those who left too soon can be conjured back to mind through taste and smell. Still, we underestimate its pull and often miss the soulful nourishment and magic that happens at sobremesa—the time spent talking after a meal—due to our increasingly busy lives.

Khabaar is a food memoir and personal narrative that braids the global journeys of South Asian food through immigration, migration, and indenture. Focusing on chefs, home cooks, and food stall owners, the book questions: What does it mean to belong, and what does belonging in a new place look like in the foods carried over from the old country?

This book is a tribute to all the strong women in my life. I wanted to also make the rest of the world aware of this mouth-watering cuisine that hails from the land of Piacenza in Northern Italy. This lineage of inspiration began with my great-grandmother, Maria. Her unending determination despite great odds enabled her to open a restaurant. The recipes that were born through that establishment were enhanced through the generations that followed, and continue to satisfy the many palates of various family members and friends.

Suzanne Barr’s journey to become a chef started when she was 30. Her mother was diagnosed with cancer and she moved home to Florida to take care of her. Suzanne escorted her mother to doctor’s appointments, bathed her, and kept her company, but the hardest part of the experience was that she didn’t know how to cook for her. She didn’t even know where to begin.

Burt, the hound of Beelzebub, has risen from the dead; Gadget, the miniature horse, has moved into the kitchen; and Tommy has decided to expand his beer business and on the advice of his wife, Rose, is thinking about distilling gin. What can possibly go wrong? With Brexit looming, a second baby on the way and sales of IPA beer plummeting, trouble is brewing in the Loire.