DescriptionAnthony Bourdain, Gabrielle Hamilton, and Eric Ripert are all well established, accomplished chefs. Here, they share their early cooking experiences, what influenced their cooking styles, and what made them want to be chefs forever. Bourdain is the executive chef at Brasserie Les Halles, the author of the best-selling book Kitchen Confidential: Adventures in the Culinary Underbelly, and the host of the popular Food Network series, A Cook's Tour . Panelist Gabrielle Hamilton is the chef and owner of Prune, and Eric Ripert is the chef at Le Bernardin, both New York City culinary landmarks. Moderator Michael Ruhlman is a journalist and author of The Soul of a Chef and The Making of a Chef .
DescriptionCómo organizar una fiesta. Bebidas y canapés que deleitarán a todos. En Español. Whether you're hosting a major bash or simply having friends over for drinks, you'll find everything you need in this guide to planning a fabulous party. Learn to create crudités, cheese straws, and canapés, and become a master of Martinis, Manhattans, and other mixed drinks. Your happy guests will toast to you all night. In Spanish.
DescriptionMás de 25 deliciosos postres, como strawberry shortcake, tortas de limón, pecanas, y manzana. En Español. Cheesecake, cupcakes, chocolate mousse...is your mouth watering yet? Learn to make more than 25 delicious desserts in this scrumptious collection of recipes. You'll find everything from fruit salad to fruitcakes, peach cobbler to Peach Melba, and apple pie to applesauce loaf. In Spanish.
DescriptionEstamos en el mundo del sabor latino, ese sabor que se ha venido popularizando en los Estados Unidos por la variedad de nuestros alimentos, hierbas, especias, y condimentos. Escoger entre estos platos y bebidas tan ricos, es tarea difícil. Estas son…
DescriptionIt all started 30 years ago with a chance purchase of The Escoffier Cookbook, an unlikely and daunting introduction for the beginner. But Conroy was more than up to the task. He set out with unwavering determination to learn the basics of French co…
DescriptionToast is Nigel Slater's truly extraordinary story of a childhood remembered through food. In each chapter, as he takes listeners on a tour of the contents of his family's pantry (rice pudding, tinned ham, cream soda, mince pies, lemon drops, bourbo…
DescriptionJulia Child became a household name when she entered the lives of millions of Americans through our hearts and kitchens. Yet few know the richly varied private life that lies behind this icon whose statuesque height and warmly enthused warble have become synonymous with the art of cooking. In this biography, Fitch takes us through her life from her exuberant youth as a high-spirited California girl to her years at Smith College, where Julia was at the center of every prank and party, to her volunteer work with the OSS and to her meeting Paul Child, the man who introduced her to the glories of art, fine French cuisine, and love. A biography of a woman modern before her time, this is the story of a truly American life.
DescriptionAs a traveling man, Calvin Trillin, longtime staff writer for The New Yorker, has spent a lot of time sniffing the air for the whiff of authentic hickory-wood barbecue and evading invitations to pretentious restaurants he lumps as La Maison de la Casa House, Continental Cuisine. His adventures "trying to find something decent to eat" have been recounted in three hilarious books: American Fried ; Alice, Let's Eat ; and Third Helpings - more recently issued in one volume as The Tummy Trilogy . Here, in seventeen entertaining selections that range from his efforts to write a definitive history of the Buffalo chicken wing to his attempts to lure his older daughter back from California by finding an irresistible bagel, the man Craig Claiborne called "the Walt Whitman of American eats" proves once again that he is among America's funniest food writers.
DescriptionIn the ultimate food-lover's fantasy, journalist Michael Ruhlman dons chef's jacket and houndstooth-check pants to join the students in Skills One at the Culinary Institute of America, the most influential cooking school in the country. His goal is to document the training of America's chefs from the first classroom to the Culinary's final kitchen, the American Bounty Restaurant. The result becomes more than a rote reportage of a school for cooks. Ruhlman learns to cook as though his future depends upon it, and this complete immersion enables him to create the most vivid and energetic memoir of a culinary education on record.
