Celebrity Chefs

At some point, nearly everyone has considered it. Even as a passing thought, that little “Maybe, I could...” has drifted through your mind. With delivery apps, options to order online, and food trucks standing at the ready, finding delicious food has never been easier. The food truck revolution has begun, making it prime time to explore that thought.

A breakthrough in world culinary innovation based on Chinese cooking concepts. The methodology derived from a decade of gastronomic research by Kum Ng since 2000, was officially endorsed by the World Master Chefs Society in 2009. A concept brief of Frameworkcooking was documented in the library of Innovations in Medical Education (IME) of the University of Wisconsin-School of Medicine and Public Health.

Truffles for London was written from notes taken by a London truffle seller during 2015-16 who provided the best London chefs and restaurants with the finest French Perigord and Italian black and white truffles. It's an intimate diary into a gourmet world, how the restaurants have evolved over the years and characters few people ever encounter.

From no-frills butter cake to galaxy buns, Ruby will provide careful and clear instructions that explain what each step should look, feel and smell like. And if you're worried about keeping up, don't! In the pauses between steps, those moments where your fingers are enmeshed in dough or batter, she'll talk you through the emotive quality of food and its place in our lives.

Tordesilhas, o restaurante – eleito o melhor de cozinha brasileira pelos guias Veja São Paulo, Época, Folha de S.Paulo, Estadão, Prazeres da Mesa, Gula e Go Where –, não fica longe da linha imaginária do Tratado de Tordesilhas no Brasil (latitude 23,5º, longitude 46,6º), assim como a cidade paulista de Penápolis, onde nasceu a chef Mara Salles, uma das donas do restaurante

It's all here, written in short vignettes with Salisbury's incisive wisdom and wit. He guarantees that at least one idea will more than save you the cost of the book, repeatedly. More than a restaurant manual, the book is filled with universal insights into good business practices. And diners in search of a great restaurant experience will appreciate Salisbury's insights into what gets people to return to their favorites.

Discover a simple, vegan gluten free crockpot system that will put your gluten free vegan diet and lifestyle on autopilot - so you don't have to waste endless hours in your kitchen, you can enjoy your meals and feel relaxed and confident that you're moving rapidly towards your best health and body ever!

There are few places as unique and diverse as the city of Portland, and the city's dining options reflect the openness of its residents to a wide variety of culinary delights. In this new book, Doug Pitassi takes on the daunting task of offering his expert assessment of the very best restaurants the city has to offer by providing detailed information regarding each and every restaurant earning a ranking among the 15 best.

Don’t fret as you are now holding the key to make healthy meals in advance! This book will help you get started in preparing nutritious meals for the whole family, even if you are busy. In this book you will learn the basics of food prepping, different foods that you can use to prep your meals in a lot of different ways, and how to prepare them the right and nutritious way! Meal prepping is time saving, healthy, and budget friendly. In addition, it is a good habit that you can include in your daily life.

An inspirational story that brings light to an invisible enemy that millions of people suffer from in America, but don’t want to talk about - bipolar disorder. In his debut memoir, I Found Me, Corey Hall shares his experiences growing up with a mental illness he didn’t know he suffered from until his 20s. He exposes the raw truth of dealing with depression, suicide, and insomnia. Climb into his mind and get a firsthand view of what it’s like to go through the highs and lows and how to live a normal life.

I worked at two fine dining steakhouses for about eight years. I was a sous chef for four years, executive chef for a year, butcher for five years, and a banquet chef as well. I worked my way up through the ranks. I worked sauté stations, salad stations, fryers, and more....