Catalogue Search | MBRL
Are you sure you want to remove the book from the shelf?
{{itemTitle}}
27
result(s) for
"COOKING Individual Chefs "
Sort by:
Appetites
\"Anthony Bourdain is man of many appetites. And for many years, first as a chef, later as a world-traveling chronicler of food and culture on his CNN series Parts Unknown, he has made a profession of understanding the appetites of others. These days, however, if he's cooking, it's for family and friends. Appetites, his first cookbook in more than ten years, boils down forty-plus years of professional cooking and globe-trotting to a tight repertoire of personal favorites--dishes that everyone should (at least in Mr. Bourdain's opinion) know how to cook...\"--Amazon.com.
Book
Smothered and Covered
A critical meditation of the iconic 24-7 roadside chain
and its place in the southern imaginary Waffle House has
long been touted as an icon of the American South. The
restaurant’s consistent foregrounding as a resonant symbol
of regional character proves relevant for understanding much
about the people, events, and foodways shaping the sociopolitical
contours of today’s Bible Belt. Whether approached as a
comedic punchline on the Internet, television, and other popular
media or elevated as a genuine touchstone of messy American
modernity, Waffle House, its employees, and everyday clientele do
much to transcend such one-dimensional characterizations, earning
distinction in ways that regularly go unsung.
Smothered and Covered: Waffle House and the Southern
Imaginary is the first book to socioculturally assess the
chain within the field of contemporary food studies. In this
groundbreaking work, Ty Matejowsky argues that Waffle
House’s often beleaguered public persona is informed by
various complexities and contradictions. Critically unpacking the
iconic eatery from a less reductive perspective offers readers a
more realistic and nuanced portrait of Waffle House, shedding
light on how it both reflects and influences a prevailing
southern imaginary—an amorphous and sometimes conflicting
collection of images, ideas, attitudes, practices, linguistic
accents, histories, and fantasies that frames understandings
about a vibrant if also paradoxical geographic region. Matejowsky
discusses Waffle House’s roots in established southern
foodways and traces the chain’s development from a
lunch-counter restaurant that emerged across the South. He also
considers Waffle House’s place in American and southern
popular culture, highlighting its myriad depictions in music,
television, film, fiction, stand-up comedy, and sports.
Altogether, Matejowsky deftly and persuasively demonstrates how
Waffle House serves as a microcosm of today’s South with
all the accolades and criticisms this distinction entails.
eBook
Kitchen creativity : unlocking culinary genius--with wisdom, inspiration, and ideas from the world's most creative chefs
A guide to inventive cooking without recipes with instructions on how to season classic dishes, how to reinvent classic dishes from a new perspective, and how to use Einstein's secret of genius--combinatory play.
Book
HACCP for the hospitality industry: the chefs' perspective
Purpose - The purpose of this paper is to examine the applicability of HACCP within the hospitality industry from the perspective of two qualified and experienced chefs. It is the second article in the second Worldwide Hospitality and Tourism Themes issue of the International Journal of Contemporary Hospitality Management presenting a new method of HACCP for the hospitality industry and proof of its utility.Design methodology approach - A combination of academic literature and industry materials is used to examine the nature of the hospitality industry, the scale of food safety problems and previous attempts to solve them.Findings - The paper argues that in its traditional form, and in the way that many external bodies have tried to impose it, HACCP does not work for the hospitality industry and has been anything other than a benefit. However, HACCP could be the very catalyst the industry needs to come to terms with the food safety issues of a changing world. To make the principles meaningful they must be developed for the industry by the industry itself. They cannot simply be transferred from other sectors and superimposed by external agencies.Originality value - This informed and detailed chefs' perspective on HACCP in the hospitality industry is the first of its kind. It will be valuable reading for industry bodies, academics, enforcers and governments working with HACCP in this industry.
Journal Article
Cook with me : 150 recipes for the home cook
Through 150 decadent and smart recipes, the Food Network icon explores how the relationships with her family have shaped her as a chef and home cook. \"This book is who I am now--it is a road map to who I am as a cook, parent, and daughter. These recipes are the evolution of me.\" For Alex Guarnaschelli, cooking has never been just about getting dinner on the table. With a legendary cookbook-editor mother (Maria Guarnaschelli) and a food-obsessed father, the Food Network icon and Iron Chef has always been immersed in the culinary world. Now with a daughter of her own, food and cooking mean even more to her. In Cook with Me, Alex charms readers with 150 honed, smart recipes complimented by insightful and heartfelt reflections. She shares dishes she grew up with, like her mom's classic roasted chicken with barbecue sauce, the Baked Ziti that she wishes she grew up with (she had to experience it first in a restaurant--her mom refused to make it!), her dad's steamed pork and rice dumplings, as well as the recipe for broccoli that encouraged her daughter to embrace and devour this divisive vegetable. You'll find two ways to make spaghetti and meatballs--Godfather-style and Goodfellas-style--as well as luscious desserts like a Blueberry Crumble inspired by the version her mom made during blueberry season every summer. Alex's passion for food and heritage sparkles in this deliciously poignant tribute to the food that defines a family.
Book
Bigger bolder baking : a fearless approach to baking anytime, anywhere
More than 100 sweet and simple recipes for cakes, cookies, pies, puddings, and more--all using a few common ingredients and kitchen tools.
Book
Mouthfeel
Collaborating in the laboratory and the kitchen, Ole G. Mouritsen and Klavs Styrbæk investigate the multiple ways in which food texture influences taste. Combining scientific analysis with creative intuition and a sophisticated knowledge of food preparation, they write a one-of-a-kind book for food lovers and food science scholars.
eBook
Keep it zesty : a celebration of Lebanese flavors & culture from Edy's Grocer
Born in a small fishing village in Lebanon, Edy Massih grew up eating and cooking alongside his Teitas (grandmothers), Odette and Jacquo, who taught him the secrets to preparing delicious Lebanese food, including how to roll labneh balls and bind homemade kibbeh by hand. When Edy moved to the United States with his family at age ten, cooking soon became his solace, and from eighteen onward, Edy steadily built his career as a chef and caterer, specializing in these dishes and many others from his native land.Then Covid-19 struck, and Edy's dreams, like those of many other culinary professionals, were nearly derailed by the pandemic. But when his adopted Teita Maria decided to retire ownership of her beloved neighborhood deli, Edy knew what he had to do. In only a few short months, the new sign, Edy's Grocer, went up, and the Lemony Corner of Brooklyn was born.
Book
A Simple Recipe for Creating a Stellar Coaching Culture
There are fundamental differences between the common modalities of advising, mentoring, and coaching. [...]it is essential that you, your organization's leadership (especially sponsors who oversee the program and approve the checks), and potential coachees know how coaching is different from other development methods. [...]they are uniquely positioned to provide valuable, specific guidance based on their perspective and experience. Additionally, ensuring that all interested parties understand how coaching supports strategic goals provides cover for HR and talent development team members to serve as strong advocates and internal champions of coaching. By giving senior leaders a positive introduction to coaching, you will benefit from working with potential coaches to craft a variety of coaching engagement package options, including teaser or shorter-term (three- to four-month) engagements.
Trade Publication Article