| Author | : Michael Bauer |
| Publisher | : Chronicle Books |
| Total Pages | : 388 |
| Release | : 2000-03 |
| Genre | : Cooking |
| ISBN | : 9780811825023 |
The esteemed food critic for the "San Francisco Chronicle" has spent years twisting the arms of the Bay Area's best chefs for the secrets to their signature dishes--now collected in this must-have cookbook.
| Author | : Hope Fox |
| Publisher | : John Wiley & Sons |
| Total Pages | : 292 |
| Release | : 2007-07-30 |
| Genre | : Cooking |
| ISBN | : 0764596896 |
How would you like to serve up five-star restaurant food at your next dinner party? QVC personality Hope Fox makes it possible with this one-of-a-kind cookbook, which shares amazing recipes from 100 top restaurants across the country—ten each from ten top food cities. Best of all, Fox has streamlined and simplified all of the recipes so you can easily prepare them in your own kitchen, using basic equipment and supermarket ingredients. The book is brimming with impressively delicious starters and main courses—Braised Duck Legs with Asian Spices from Jean Georges in New York, Seared Scallops with Tomato Beurre Blanc from Restaurant Michael Mina in San Francisco, and Chicory Coffee Lacquered Game Hens from Commander's Palace in New Orleans, to name just three. With dishes like these, plus 97 more from restaurants like Spaggia in Chicago, Jöel in Atlanta, and Lucques in Los Angeles, it’ll be a cinch to impress your dinner party guests—for less!
| Author | : Gigi Butler |
| Publisher | : Howard Books |
| Total Pages | : 312 |
| Release | : 2021-03-09 |
| Genre | : Biography & Autobiography |
| ISBN | : 1501173537 |
The founder of Gigi’s Cupcakes shares her personal success story, her hard-won business acumen, and the life-changing inspiration that has helped her follow her dreams in this warm-hearted and encouraging memoir that “will inspire savvy entrepreneurs to invest in their own dreams” (Daymond John, star of ABC’s Shark Tank). Featuring delicious dessert recipes for cupcakes and more in each chapter. As a young child, Gigi knew that if she wanted to succeed, she had to work hard and offer a service that people wanted to buy. At age seven, she sold eggs out of her little red wagon to neighbors. At age fifteen, she bought cleaning supplies and started a cleaning service out of her rural California home. When she moved to Nashville at nineteen, she had her heart set on becoming a country music star. Cleaning houses by day to support herself for over a decade, she realized that God had other plans for her. If she wouldn’t be a successful singer, she decided she would grow a business that she could be proud of. An extraordinary baker throughout her life, she decided to open a cupcake shop with all the money she could pull together. With the help and support of her family, she was able to open her first store in a prime Nashville location. The news of her cupcakes spread quickly, and the franchise became a huge success. Now, in The Secret Ingredient, Gigi reveals how her failure led her to explore her passion for baking and how she became a successful businesswoman. With spunk, humor, and insight, she weaves her hard-won wisdom and business acumen into the fun, fascinating, and instructive stories of her life. Each inspirational chapter concludes with a treasured family recipe for cupcakes and other scrumptious desserts. For anyone with big dreams, Gigi’s message is simple: believe in yourself, walk with integrity, work hard, and trust in God. Your life may not turn out exactly how you expected or hoped, but it will be so much better than you could have ever imagined. “If you ever need to feel inspired by a dreamer, this is a must read” (Tony Brown, music producer).
| Author | : Joseph Henrich |
| Publisher | : Princeton University Press |
| Total Pages | : 464 |
| Release | : 2017-10-17 |
| Genre | : Psychology |
| ISBN | : 0691178437 |
How our collective intelligence has helped us to evolve and prosper Humans are a puzzling species. On the one hand, we struggle to survive on our own in the wild, often failing to overcome even basic challenges, like obtaining food, building shelters, or avoiding predators. On the other hand, human groups have produced ingenious technologies, sophisticated languages, and complex institutions that have permitted us to successfully expand into a vast range of diverse environments. What has enabled us to dominate the globe, more than any other species, while remaining virtually helpless as lone individuals? This book shows that the secret of our success lies not in our innate intelligence, but in our collective brains—on the ability of human groups to socially interconnect and learn from one another over generations. Drawing insights from lost European explorers, clever chimpanzees, mobile hunter-gatherers, neuroscientific findings, ancient bones, and the human genome, Joseph Henrich demonstrates how our collective brains have propelled our species' genetic evolution and shaped our biology. Our early capacities for learning from others produced many cultural innovations, such as fire, cooking, water containers, plant knowledge, and projectile weapons, which in turn drove the expansion of our brains and altered our physiology, anatomy, and psychology in crucial ways. Later on, some collective brains generated and recombined powerful concepts, such as the lever, wheel, screw, and writing, while also creating the institutions that continue to alter our motivations and perceptions. Henrich shows how our genetics and biology are inextricably interwoven with cultural evolution, and how culture-gene interactions launched our species on an extraordinary evolutionary trajectory. Tracking clues from our ancient past to the present, The Secret of Our Success explores how the evolution of both our cultural and social natures produce a collective intelligence that explains both our species' immense success and the origins of human uniqueness.
| Author | : Janine Allis |
| Publisher | : John Wiley & Sons |
| Total Pages | : 211 |
| Release | : 2013-03-27 |
| Genre | : Business & Economics |
| ISBN | : 1118648242 |
Janine Allis explains how she grew Boost Juice bars into a global phenomenon. How do you turn a single juice bar into a global company with more than 6000 employees and $160 million in global sales? Ask Janine Allis. In The Secrets of My Success, Australia’s hottest entrepreneur tells the inside story of the growth of Boost Juice, including her personal journey from housewife with no formal business training to successful entrepreneur. Along the way, she discovered the 30 business and leadership tips she calls her ‘recipes for success’. The Secrets of My Success also explores how Allis’s personal philosophy based on a love for life has brought the company loyal customers and created satisfied, dedicated employees. The perfect guide for budding entrepreneurs to reject the traditional wisdom that the only way to succeed in business is with a business degree An inside look at the successful management and leadership philosophy of one of Australia’s greatest entrepreneurs Includes a full-colour photo insert section. For today’s entrepreneur looking for non-traditional paths to extreme success, The Secrets of My Success offers practical business and leadership wisdom combined with Allis’s own compelling personal story.
| Author | : Adam Roberts |
| Publisher | : Artisan Books |
| Total Pages | : 401 |
| Release | : 2012-11-13 |
| Genre | : Cooking |
| ISBN | : 1579654398 |
Learn to cook from the best chefs in America Some people say you can only learn to cook by doing. So Adam Roberts, creator of the award-winning blog The Amateur Gourmet, set out to cook in 50 of America's best kitchens to figure out how any average Joe or Jane can cook like a seasoned pro. From Alice Waters's garden to José Andrés's home kitchen, it was a journey peppered with rock-star chefs and dedicated home cooks unified by a common passion, one that Roberts understands deeply and transfers to the reader with flair, thoughtfulness, and good humor: a love and appreciation of cooking. Roberts adapts recipes from Hugh Acheson, Lidia Bastianich, Roy Choi, Harold Dieterle, Sara Moulton, and more. The culmination of that journey is a cookbook filled with lessons, tips, and tricks from the most admired chefs in America, including how to properly dress a salad, bake a no-fail piecrust, make light and airy pasta, and stir-fry in a wok, plus how to improve your knife skills, eliminate wasteful food practices, and create recipes of your very own. Most important, Roberts has adapted 150 of the chefs' signature recipes into totally doable dishes for the home cook. Now anyone can learn to cook like a pro!
| Author | : Brad Ledwith |
| Publisher | : |
| Total Pages | : 136 |
| Release | : 2021-03-12 |
| Genre | : Cooking |
| ISBN | : 9781098360993 |
The No Rules, Hot Tips Cookbook by Brad Ledwith features more than 40 delicious recipes, served alongside this financial advisor's top picks for success in the kitchen or at the grill. Inside these pages, you'll discover a collection of fun, go-to recipes to help you build your own repertoire. From a simple Quiche Lorraine and nourishing Grilled Vegetables to show-stopping Chateaubriand and Brad's time-perfected Margarita, you'll find a diverse portfolio of dishes that will undoubtedly become family favorites. But it's Brad's warm, engaging, "let's do it" personality that brings this book to life. Thanks to his insight into top tools and a breezy travelogue of meals enjoyed with his family and friends all over the world, this cookbook will inspire and encourage everyone. Along the way, Brad injects his personal observations and experiences, including the wisdom gained from recipes that didn't quite go as planned. He tosses together an earnest approach and a willing attitude that will have his readers eager to roll up their sleeves and get cooking. So, whether you're a novice cook learning the basics or a seasoned chef looking to broaden your horizons, The No Rules, Hot Tips Cookbook is a must-add to your cookbook shelf.
| Author | : Shirley O. Corriher |
| Publisher | : William Morrow Cookbooks |
| Total Pages | : 0 |
| Release | : 2011-06-21 |
| Genre | : Cooking |
| ISBN | : 9780062098658 |
In CookWise, food sleuth Shirley Corriher tells you how and why things happen in cooking. When you know how to estimate the right amount of baking powder, you can tell by looking at the recipe that the cake is overleavened and may fall. When you know that too little liquid for the amount of chocolate in a recipe can cause the chocolate to seize and become a solid grainy mass, you can spot chocolate truffle recipes that will be a disaster. And, in both cases, you know exactly how to "fix" the recipe. Knowing how ingredients work, individually and in combination, will not only make you more aware of the cooking process, it will transform you into a confident and exceptional cook—a cook who is in control. CookWise is a different kind of cookbook. There are more than 230 outstanding recipes—from Snapper Fingers with Smoked Pepper Tartar Sauce to Chocolate Stonehenge Slabs with Cappuccino Mousse—but here each recipe serves not only to please the palate but to demonstrate the roles of ingredients and techniques. The What This Recipe Shows section summarizes the special cooking points being demonstrated in each recipe. This little bit of science in everyday language indicates which steps or ingredients are vital and cannot be omitted without consequences. No matter what your cooking level, you'll find CookWise a revelation.
| Author | : Raymond Blanc |
| Publisher | : Bloomsbury Publishing |
| Total Pages | : 484 |
| Release | : 2016-12-15 |
| Genre | : Cooking |
| ISBN | : 1408881489 |
Raymond Blanc is revered as a culinary legend, whose love of delicious food is lifelong. Years of experience have given him a rich store of knowledge and the skill to create fantastic dishes that work time after time. With a range of achievable and inspirational recipes for cooks of all abilities, Kitchen Secrets is all about bringing Gallic passion and precision into the home kitchen. Raymond has done all the hard work, refining recipes over months and even years until they are quite perfect. Every recipe includes explanations and hints to ensure that your results are consistently brilliant. Dishes that once seemed plain, or impossibly complex, suddenly become simple and elegant; the book's sixteen chapters include classics like watercress soup, chicory and Roquefort salad, cep ravioli, apricot cassoulet, chicken liver parfait, confit salmon, moules marnière, grilled dover sole, home cured ham, pot au feu, lambs liver persillade, roast wild duck, lamb cutlets, galette des Rois, cherry clafoutis and Maman Blanc's own chocolate mousse. With scores of recipes from both series of Kitchen Secrets, this is guaranteed to be a must-have for anybody with a love of French cuisine and finesse.
