| Author | : John Stevens |
| Publisher | : Dave Burgess Consulting |
| Total Pages | : 0 |
| Release | : 2016-03-15 |
| Genre | : Classroom management |
| ISBN | : 9780988217683 |
In this book, the authors share their secret recipes, ingredients, and tips for serving up lessons that engage students and help them understand math. Teachers can use these ideas and methods as-is or tweak them and create their own enticing educational meals.
| Author | : Charise Mericle Harper |
| Publisher | : HarperCollins |
| Total Pages | : 195 |
| Release | : 2017-07-18 |
| Genre | : Juvenile Fiction |
| ISBN | : 1328828948 |
A zesty series for fans of kids' cooking competitions! It's “lights, camera, cook!” for four tween contestants—energetic Tate, charming Rae, worldly Caroline, and hyper-competitive Oliver—who are all about to enter a televised cooking competition. What will the kids cook up? How will they all get along on- and off-camera? Which junior chef will have the grit—and maybe the grits—to make it through each challenge? And which junior chef will have to hang their apron up for good? Bonus: Includes real cooking techniques for the aspiring young chef!
| Author | : Michael Brenner |
| Publisher | : W. W. Norton & Company |
| Total Pages | : 376 |
| Release | : 2020-10-20 |
| Genre | : Science |
| ISBN | : 0393634930 |
Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.
| Author | : Jacqueline Briggs Martin |
| Publisher | : Lerner Publishing Group |
| Total Pages | : 32 |
| Release | : 2018-08-01 |
| Genre | : Juvenile Nonfiction |
| ISBN | : 1430131691 |
Describes the L.A. street cook's life, including working in his family's restaurant as a child, figuring out what he wanted to do with his life, and his success with his food truck and restaurant.
| Author | : Charles Carroll |
| Publisher | : John Wiley & Sons |
| Total Pages | : 192 |
| Release | : 2007-07-09 |
| Genre | : Cooking |
| ISBN | : 0470125306 |
"Chef Charles Carroll has answered our prayers and delivered a book, a bible, a life's journal shared by a real chef in today's modern kitchen." —Chef John Folse, CEC, AAC "From time to time, I buy motivational books for my managing partners and chefs, and this book is my all-time favorite gift. What Chef Carroll has to say is the real thing." —Johnny Carrabba, founder, Carrabba's Restaurant Leadership Lessons from a Chef is about creating excellence in the professional kitchen. Here the difference between good and great comes down to the details, and attention to these details comes from the right attitude reaching across all staff. A good culinary manager, according to author and award-winning Certified Executive Chef Charles Carroll, skillfully cultivates this attitude for success, and so leads the way toward kitchen excellence. Using stories and examples drawn from his many years' experience, Chef Carroll gives you a leader's tour through the working kitchen. Offering proven wisdom in plainspoken terms instead of abstract management theories, the practical tools and ideas found in this groundbreaking book can be used immediately to motivate and develop an effective team environment among kitchen staffs.
| Author | : Michael Ruhlman |
| Publisher | : Macmillan |
| Total Pages | : 338 |
| Release | : 2009-03-31 |
| Genre | : Biography & Autobiography |
| ISBN | : 080508939X |
Exploring the essence of becoming a chef, this book reveals the elusive, unnameable elements of great cooking.
| Author | : Peter Bently |
| Publisher | : Vampire School |
| Total Pages | : 96 |
| Release | : 2012-03 |
| Genre | : Children's stories |
| ISBN | : 9781907967276 |
We all know how it is when we cook. We make a mess. But at St.Orlok’s School for young vampires - that mess can become magical mayhem! This book is the perfect recipe for belly laughs with your favourite characters.
| Author | : Culinary Institute of America (CIA) Staff |
| Publisher | : |
| Total Pages | : 394 |
| Release | : 2011-10-13 |
| Genre | : |
| ISBN | : 9781118138588 |
| Author | : Gabrielle Hamilton |
| Publisher | : Random House |
| Total Pages | : 322 |
| Release | : 2011-03-01 |
| Genre | : Biography & Autobiography |
| ISBN | : 1588369315 |
NEW YORK TIMES BESTSELLER Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent twenty hard-living years trying to find purpose and meaning in her life. Blood, Bones & Butter follows an unconventional journey through the many kitchens Hamilton has inhabited through the years: the rural kitchen of her childhood, where her adored mother stood over the six-burner with an oily wooden spoon in hand; the kitchens of France, Greece, and Turkey, where she was often fed by complete strangers and learned the essence of hospitality; Hamilton’s own kitchen at Prune, with its many unexpected challenges; and the kitchen of her Italian mother-in-law, who serves as the link between Hamilton’s idyllic past and her own future family—the result of a prickly marriage that nonetheless yields lasting dividends. By turns epic and intimate, Gabrielle Hamilton’s story is told with uncommon honesty, grit, humor, and passion.
