Secondly, the book is a long overdue portrait of the real Mario Batali and of the real Marco Pierre White--two complicated and brilliant chefs whose coverage in the press--while appropriately fawning--has never described them in their fully debauched, delightful glory. Buford has--for the first time--managed to explain White's peculiar--almost freakish brilliance--while humanizing a man known for terrorizing cooks, customers (and Batali). As for Mario--he is finally revealed for the Falstaffian, larger than life, mercurial, frighteningly intelligent chef/enterpreneur he really is. No small accomplishment. Other cooks, chefs, butchers, artisans and restaurant lifers are described with similar insight.
Thirdly, Heat reveals a dead-on understanding--rare among non-chef writers--of the pleasures of "making" food; the real human cost, the real requirements and the real adrenelin-rush-inducing pleasures of cranking out hundreds of high quality meals. One is left with a truly unique appreciation of not only what is truly good about food--but as importantly, who cooks--and why. I can't think of another book which takes such an unsparing, uncompromising and ultimately thrilling look at the quest for culinary excellence. Heat brims with fascinating observations on cooking, incredible characters, useful discourse and argument-ending arcania. I read my copy and immediately started reading it again. It's going right in between Orwell's Down and Out in Paris and London and Zola's The Belly of Paris on my bookshelf. --Anthony Bourdain
Book Description
Bill Buford—author of the highly acclaimed best-selling Among the Thugs—had long thought of himself as a reasonably comfortable cook when in 2002 he finally decided to answer a question that had nagged him every time he prepared a meal: What kind of cook could he be if he worked in a professional kitchen? When the opportunity arose to train in the kitchen of Mario Batali’s three-star New York restaurant, Babbo, Buford grabbed it. Heat is the chronicle—sharp, funny, wonderfully exuberant—of his time spent as Batali’s “slave” and of his far-flung apprenticeships with culinary masters in Italy.
In a fast-paced, candid narrative, Buford describes the frenetic experience of working in Babbo’s kitchen: the trials and errors (and more errors), humiliations and hopes, disappointments and triumphs as he worked his way up the ladder from slave to cook. He talks about his relationships with his kitchen colleagues and with the larger-than-life, hard-living Batali, whose story he learns as their friendship grows through (and sometimes despite) kitchen encounters and after-work all-nighters.
Buford takes us to the restaurant in a remote Appennine village where Batali first apprenticed in Italy and where Buford learns the intricacies of handmade pasta . . . the hill town in Chianti where he is tutored in the art of butchery by Italy’s most famous butcher, a man who insists that his meat is an expression of the Italian soul . . . to London, where he is instructed in the preparation of game by Marco Pierre White, one of England’s most celebrated (or perhaps notorious) chefs. And throughout, we follow the thread of Buford’s fascinating reflections on food as a bearer of culture, on the history and development of a few special dishes (Is the shape of tortellini really based on a woman’s navel? And just what is a short rib?), and on the what and why of the foods we eat today.
Heat is a marvelous hybrid: a richly evocative memoir of Buford’s kitchen adventure, the story of Batali’s amazing rise to culinary (and extra-culinary) fame, a dazzling behind-the-scenes look at the workings of a famous restaurant, and an illuminating exploration of why food matters.
It is a book to delight in—and to savor.
Customer Reviews:
Fun, fun fun in the bowels of the kitchen.......2007-10-12
I read Bourdain's book and loved it. I also liked this one. Raw, honest talk from someone who has been there.
The autobiography part was fascinating (can such characters really populate elite restaurants!?) and the lowdown on furiously making food night after night was priceless. The last section was too blah blah about Mario Batali, although the scenes of Italy were intriguing. A must read for real food lovers.
A humorous read that made me hungry!.......2007-10-07
Who wouldn't want to go on Buford's journey? He's a great tour guide on his gasto-tour of the kitchens of the Mario Batali and Pierre Marco White. He shows that kitchens can be places that are filled with potential dangers and loads of passion. It took me awhile to get through this book, in part because I kept getting hungry and had to go make something to eat! I'm ready to go clamp the pasta machine to the counter and whip up some fresh pasta.
It's a pretty dense book to get through, and the author wanders away from the main story often. Most of the time, it's to an interesting place, but sometimes, it's just a tangent. But aside from a few of those as a distraction, I thought this was a great book.
Interesting but not what I thought it was going to be.......2007-09-19
I got this book because my husband heard an interview on the radio and thought I would like it since I love to cook. It was interesting but spent too much time, for me, on the politics of working in a restaurant kitchen and not enough on the workings of food in a restaurant. I bored with the personalities and gave up trying to figure out who was who.
I think I made the pages soggy..........2007-09-17
This guy, Bill Buford, is pretty amazing. Despite the danger of slicing off his hands entirely (an accident that he somehow manages to repeat) under various huge, sharp, professional knives, he insisted going (back again and again) to Italy to learn about things so obscure even professional chefs wouldn't have much idea about.
If you're looking for a book about Batali, this isn't the most comprehensive one, but it's scathingly honest and if you really live and breathe food, you'll gain a whole lot more than goss about the inner workings of Batali's businesses. It gets a bit soppy at times - a bit too "Tuscany is beautiful, and Provence is the ultimate foodie heaven", but only fleetingly, and all can be forgiven once you read about the author's hilarious effort to cook a whole pig...
ZZZZZZzzzzzzzzzzzzzz.......2007-09-11
The chapters on Mario Batali and the dynamics of his kitchen were really interesting and engaging. I was intrigud by the sections on Marco Pierre White as I had just read Gordon Ramsey's autobiography in which his tempestuous relationship with White plays a significant role. The rest of Buford's book is just too tediously, self-indulgently written to the point where it killed my interest in the underlying subjects of pasta making and butchery (I ended up skimming page after page as I just couldn't take it). It reminded me of a computer spitting forth every bit of information in its memory regardless of relevance or interest. Just too many tedious, boorish details.
Book Description
Off-Premise Catering Management, Second Edition is the updated edition of the NACE-recommended guide to planning, executing, and managing an off-premise catering management business. The book presents profiles of off-premise catering companies and sole proprietors from both large and small operations. It includes many useful forms and checklists throughout the planning and execution stages of the event and offers extended coverage of marketing off-premise catering businesses.
Customer Reviews:
Perfection.......2004-04-17
There is nothing this book has left out. I had gotton so many books before this one but this one literally answered all the questions i needed answered. I use it as a point of refernce daily.
It is clear Mr. Hansen is an expert amoung experts in his field. He speaks to you like you were in a room. Explains thoughrally. Leaves no stone unturned. If you are like me and starting your own business or want to be in the industry, this is surely the book.
Sometime I read it just for my reading pleasure. That is how much I love it.
Excellent.......2001-12-07
Bill Hansen speaks from the authority of years in the business, and I am amazed at how thoroughly he covers not only the interesting aspects of catering, but the seemingly mundane (which become not so mundane when not managed right). The book's passion, sheer informational content, and clear writing make it worth every penny.
Average customer rating:
- Lively vignettes and fine recipes.
- A Special Guest
- A wonderful read and great look into the daily routine of White House living
- needs some help
- White House Chef: Eleven Years, Two Presidents, One Kitchen
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White House Chef: Eleven Years, Two Presidents, One Kitchen
Walter Scheib , and
Andrew Friedman
Manufacturer: Wiley
ProductGroup: Book
Binding: Hardcover
 General
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Clinton, Bill
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All the Presidents' Pastries: Twenty-Five Years in the White House, A Memoir
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Real Life at the White House: 200 Years of Daily Life at America's Most Famous Residence
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Dessert University: More Than 300 Spectacular Recipes and Essential Lessons from White House Pastry Chef Roland Mesnier
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In the Kennedy Kitchen: Recipes and Recollections of a Great American Family
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Top Secret Restaurant Recipes 2: More Amazing Clones of Famous Dishes from America's Favorite Restaurant Chains
ASIN: 0471798428 |
Book Description
"An engaging book about life at the Executive Mansion. . . . Hillary Clinton had charged this fiercely competitive, meticulously organized chef with bringing 'what's best about American food, wine, and entertaining to the White House.' His sophisticated contemporary food was generally considered some of the best ever served there."
—Marian Burros, New York Times
White House Chef
Join Walter Scheib as he serves up a taste—in stories and recipes—of his eleven years as White House chef under Presidents Bill Clinton and George W. Bush.
Scheib takes readers along on his whirlwind adventure, from his challenging audition process right up until his controversial departure. He describes his approach to meals ranging from the intimate (rooftop parties and surprise birthday celebrations for the Clintons; Tex-Mex brunches for the Bushes) to his creative approach to bringing contemporary American cuisine to the "people's house" (including innovative ways to serve state dinners for up to seven hundred people and picnics and holiday menus for several thousand guests).
Scheib goes beyond the kitchen and his job as chef. He shares what it is like to be part of President Clinton's motorcade (the "security bubble") and inside the White House during 9/11, revealing how he first evacuates his staff and then comes back to fix meals for hundreds of hungry security and rescue personnel. Staying cool under pressure also helps Scheib in other aspects of his job, such as withstanding the often-changing "temperature" of the White House and satisfying the culinary sensibilities of two very different first families.
Customer Reviews:
Lively vignettes and fine recipes........2007-09-02
Walter Scheib provides stories and recipes of some eleven years as White House chef under Presidents Bill Clinton and George W. Bush, so anticipate a collection which is far more than your usual cookbook - and which will appeal to collections strong in culinary history and presidential trivia. Scheib was hired by Hillary Clinton in 1994 to become White House chef and faced taking an outdated kitchen focused on traditional French cuisine and making it a showcase for modern American foods. His memoir embraces some eleven years of culinary history at the White House under two different administrations and pairs original recipes with accounts of Presidential family encounters, making for both lively vignettes and fine recipes.
A Special Guest.......2007-07-03
My husband and I own the Genesee Country Inn in Mumford, New York. Walter Scheib, the former White House Executive Chef, stayed with us while he attended and spoke at the "Hail to the Chief" fundraiser at the Genesee Country Village and Museum. Mr. Scheib has a plethora of fanscinating stories of life in the White House and especially in the White House kitchen. His eleven years serving two presidents is revealed in this "cookbook" filled with stories about living and working in the WH kitchen. From Chesela's favorite cookies to the First Ladies luncheons, Mr. Scheib takes you behind the scenes to what it is like to cook for the most powerful leaders in the world. This is a must read for anyone who enjoys cooking and kitchen poitics.
A wonderful read and great look into the daily routine of White House living.......2007-06-05
Scheib has given us a pretty good look into the life of a White House chef under two administrations: one (the Clintons) that really wanted to make the White House into a place of entertainment and a place to show off America's best foods, and one that, well, isn't interested in that.
The recipes are good, interesting, and worth the cost of the book as well.
But what I find most interesting in the book, and what I was most hoping for when I ordered it, was a look at the non-flashy daily grind of life in the White House, and Scheib provides us many anecdotes, from Bill Clinton ordering huge steaks when his wife was away, to George Bush popping his head into the kitchen after a run and asking "What's for lunch?"
I enjoyed the stories of the giant dinners and elegant soirees, but it was the daily stuff I found most interesting: where the First Families enjoyed eating, their comfort foods, Chelsea Clinton making cookies with friends, Chelsea's first adult-style evening of entertaining, Scheib fighting with the purchasing staff to get better quality produce, that Bush likes his toasted cheese sandwiches cut at an angle, how the White House staff fill the elevator at lunch time making it difficult for the chef to get food to the president while still hot, the personalities of different people, and so on. While it is a world famous house, with incredibly important stuff going on, it's still a workplace for many with all the personality adventures of a workplace, and it's also home for one family that, for the most part, act like any other family or any other people. That is the aspect of the book I most appreciated, and which I wish had a lot more.
I also appreciate that Scheib refused to dish dirt on either family, or use the book as avenue to embarrass to sensationalize.
While the book is wonderful as it is, I think that a book about more than a decade in the White House deserves a lot more text. It reads much too quickly for subject matter that is this interesting and fascinating. Color photographs would have been more appropriate, too.
"White House Chef" shows some of the excitement of the big state dinners and other large entertainments, but is mostly an intimate look at some of the daily grind of the presidential family and the White House. Although we cannot all be president, we all eat, and so a book looking through the lens of food makes for a compelling read, tying us together on a more human level than just a biography or history book. But it should have been bigger, more in-depth, and with color photographs. Not many people are in a position to write a first-person account about being the chef at the White House. The rarity of that situation, I think, deserves a much more in-depth cover of the experience, and that's why I give this four stars.
needs some help.......2007-05-14
Cookbooks are great as teaching tools, inspirations for new meals, or often just plain interesting reading....this book, teaches and sometimes inspires but it is bland, without color photos to share the chefs excitement, and therefore way overpriced...thumbs down.
White House Chef: Eleven Years, Two Presidents, One Kitchen.......2007-03-25
Don't buy it if you're a Republican. The author can't help getting political as he contrasts the Clinton and Bush White Houses (the Clintons are wonderful, the Bushes not so great). Clintonites will eat it up. Good recipes, okay writing with excellent editing, fine pictures. Independents and hungry non-politicos will give this four stars.
Average customer rating:
|
Aseptic Processing of Foods Containing Solid Particulates
Sudhir K. Sastry , and
Bill D. Cornelius
Manufacturer: Wiley-Interscience
ProductGroup: Book
Binding: Hardcover
Industrial & Technical
| Chemistry
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General
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Food Science
| Agricultural Sciences
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| Industrial, Manufacturing & Operational Systems
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ASIN: 0471363596 |
Book Description
The emerging technology of aseptic processing of particulate foods promises lower packaging costs and higher food quality and safety. The process, however, has yet to be regulated, and the majority of the innovative research performed in the past decade remains uncollected. Aseptic Processing of Foods Containing Solid Particulates fills this void, providing students and industry professionals a reference on how the continuous sterilization of particulate foods may be accomplished.
The fundamental challenge of the method is simple: how to determine the temperature within a freely flowing solid piece (particle) entrained in a viscous fluid stream, considering that the fluid and solid must achieve uniform composition at outlet, and that the solid is of significant size. Aseptic Processing thoroughly incorporates the three disciplines intimately involved with this question: engineering, microbiology, and statistics. Drawing on a pair of landmark conferences, the text details critical experiments conducted with an eye toward developing uniform parameters for operation. Specific topics covered include:
-Flow and residence time distributions of solid-liquid mixtures
-Fluid-solid convective heat transfer
-Statistical design and analysis and microbiological validation
-Hazard analysis and critical control point evaluation of a multiphase food product aseptic system
-The filing process for FDA approval
An indispensable companion to the work and studies of engineers and university personnel, Aseptic Processing of Foods Containing Solid Particulates brings the level of scholarship equal to the level of enthusiasm for this potentially groundbreaking system.
Average customer rating:
- Great book with a lot of great ideas and recipes
- Excellent book
- Impractical
- Winter reading and Summer smoking
- Smoked Foods
|
Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue
Cheryl Alters Jamison , and
Bill Jamison
Manufacturer: Harvard Common Press
ProductGroup: Book
Binding: Paperback
General
| Cooking, Food & Wine
| Subjects
| Books
Barbecuing & Grilling
| Outdoor Cooking
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ASIN: 1558322620 |
Amazon.com
Barbecue is not about grilling food fast over high heat. That's something else, delicious in its own right, but something else entirely. Barbecue is about marginal cuts of meat (for the most part), about smoke, about fires burning so low and slow you hardly ever see the flicker of a flame. Barbecue is about succulent pork ribs as dark as sin just falling off the bone and dripping with glorious sweet pork godliness. Or enjoying the effects that 12 to 18 hours of smoking has on beef brisket.
The trick is, how do you do it? How do you master a cooking technique all but ignored in favor of fast and hot? The answer lies in Smoke & Spice. Authors Jamison and Jamison provide all the information you're ever going to need to run a real barbecue. Tips and techniques abound on every page--accompanied with countless recipes that stretch the barbecue imagination. And seeing that one cannot live on barbecue alone (though that's a challenge well worth considering) there are just as many recipes included for all the good food that accompanies barbecue--from Scalloped Green Chile Potatoes to South-of-the-Border Garlic Soup to Buttermilk Onion Rings and even Bourbon Peaches. If smoke in your eyes makes your mouth water, this is the primer for you! --Schuyler Ingle
Book Description
300-plus recipes. The only cookbook devoted to smoke-cooked barbecue, a hot trend.
Customer Reviews:
Great book with a lot of great ideas and recipes.......2007-08-07
This is a great book on smoking. It has great tips and recipes. Highly recommended for new and existing cooks who want to use smokers. We tried getting this type of information online and it just takes to long and the information is incomplete. This book fills in the gaps and doesn't leave you wondering.
Excellent book.......2007-07-17
A lot of recipes and very detailed information. A must have!!!
My only suggestion would be to dedicate a whole chapter to setting up the fire. There is no info about it in the book.
I think any barbecue book is incomplete without helping the user setup and maintain the temperature. I mean, this is not an oven where you can set it and forget it. Maintaining 200F in a smoker is a talent I think.
Impractical.......2007-07-09
Most of the recipes are too elaborate-- too many ingredients-- too much preparation time. This was a disappointment.
Winter reading and Summer smoking.......2007-07-06
Smoke & Spice makes you want to smoke something year round. You will catch yourself actually reading this cookbook and following it to the letter--then guarding your secret recipe! In the South we use hickory. After reading Smoke & Spice, you'll want to try every hardwood in the forest.
Smoked Foods.......2007-07-03
This cook book was great in helping a newcomer to a smoker. It's a great guide to how to use a smoker and how to smoke different foods.
Book Description
The Farm Bill is perhaps the single most significant land use legislation enacted in the United States, yet many citizens remain unaware of its power and scope. With subsidies ballooning toward $25 billion dollars per year, the Farm Bill largely dictates who grows what crops, on what acreage, and under what conditions--all with major impacts on the country's rural economies, health and nutrition, national security, and biodiversity. As debate and wrangling over the 2007 Farm Bill intensifies, Food Fight offers a highly informative and visually engaging overview of legislation that literally shapes our food system, our bodies, and our future.
Customer Reviews:
Food- a political opportunity.......2007-06-11
No one goes to the grocery store thinking that the government legislates what they buy or eat. But in fact, the government plays an enormously influential role on what products and foods are grown and produced, as well as distributed in your local grocery. The legislation known as the Farm Bill (some call it the Food Bill) has greatly altered the way that farms operate, thereby changing the landscape of food choice, nutrition, biodiversity in our country as well as other poorer countries, quality of life for farmers and eaters, as well as a multitude of other issues. Interestingly, this is legislation that not many citizens know about or realize has such far-reaching implications. This book is simple to read but clearly lays out many of the prominent issues that the Bill deals with and why the allocation of money and priorities in the Bill are so important for us to confront and influence, as eaters and as citizens.
Here is an example of an outcome of the Farm Bill's mismanagement and where we are now: (with some knowledge also gleaned from Michael Pollan's excellent book The Omnivore's Dilemma)
You may think that the US grows a lot of corn and that's a good thing- did you know that most of the corn is not edible by humans and b/c of subsidies by the government to grow it big and cheap, most corn actually gets processed into byproducts: animal feed (forcing cows, who are physically designed to eat grass, to eat corn), processed sugars (corn syrup replaced sugar in many foods simply b/c it is cheaper and it's subsidized) or gets dumped onto poorer countries, driving those country's economics beserk b/c of our subsidization policy?
CHeck this book out if only so that you can be better informed about how the government has their hands in your meal. The Bill is up for re-legislation this year in 2007 so we have to get involved fast!
Farm Policy for Dummies (Like Me).......2007-06-07
Word of the day: "cornification." Cornification, in a nutshell, is the takeover of a diverse landscape by one mighty plant: corn. The "Effects of Cornification" graphic on page 17 of Dan Imhoff's new book shows the results: the Gulf of Mexico Dead Zone, factory livestock farms, obesity, immigration problems, food deserts (that's "deserts" not desserts"), the emptying of our rural communities, etc., etc. One look at the "cornification" graphic and a message comes through loud and clear: what the government tells farmers to raise has ramifications far beyond Renville County, Minnesota. Imhoff's book, Food Fight: The Citizen's Guide to a Food and Farm Bill, is full of these kinds of eye-opening, mind-expanding graphics. His message isn't new, but the way he presents it is fresh and important. The phrase "must-read" is much abused (I've thought that ever since someone used "must-read" and the book The Bridges of Madison County in the same sentence). But if you are interested in how U.S. farm policy affects our environment, our communities and what we eat, and you want to do something about reforming the system, then Food Fight, is, yes, a must-read.
Imhoff's book provides a valuable service in a year when a new federal Farm Bill is being written up. It's time to take the development of ag policy out of the hands of large agribusiness and narrowly-focused commodity groups. But creating a Farm Bill that's accountable to society requires an informed public.
That's where Food Fight comes in--it makes a dense topic quite accessible. In a succinct, clear, USA Today-type format, Imhoff's chapters relate information that anyone who reads newspaper investigative pieces or watches PBS regularly probably has an inkling of: federal farm policy in this country is dysfunctional and expensive, as well as harmful to the environment, human health and our communities.
Imhoff, who is the writing/publishing force behind such books as Farming and the Fate of Wild Nature and Farming with the Wild, knows the power of images. He's summarized studies, media reports and sleep-inducing statistics in brief, easy to digest graphics. He's read the think-tank white papers and plowed through the USDA data, so you don't have to. And then he's put it all in context.
Don't let the readability of this book fool you into thinking this is lightweight material; these are some heavy topics Imhoff is addressing: "...nearly 40 million Americans, 12 percent of all households, confront food insecurity, meaning that they often experience hunger or need to skip meals to get by. Many are children," reads one sentence above a heartbreaking photo of a homeless man sleeping on the sidewalk.
This isn't all graphics, charts and photos. Imhoff also uses clearly-written text to explain complicated issues like the history of U.S. farm programs, how New Zealand reformed its system and what can be done here, now, to reform ours. With chapter titles like, "Why the Farm Bill Matters," "What Is The Farm Bill?" and "Where It All Started," this book lives up to its "Citizen's Guide" claim.
Glancing over Food Fight's facts and figures, I was surprised at how many of them I was familiar with. But the sheer weight of their overall impact had not struck me before. Having all of this information put together into one cohesive piece provides a powerful tool for action. As I was reading the book, I was also chagrined at how I've become numbed to the ludicrousness of federal ag policy. Over the years, I've read about the major corporations that receive the lion's share of crop subsidies, but it wasn't until I saw Imhoff's top 20 "Subsidy Recipients" list that the sheer criminality of it struck home.
For example, J.G. Boswell Company received over $17 million in USDA ag subsidies between 1994 and 2004. Boswell grows cotton in the bottom of what was once the largest freshwater lake west of the Mississippi. Sixty percent of U.S. cotton is dumped on the world market at cut-rate prices, threatening the livelihood of farmers all over the planet. I've met a few of those Third-World farmers and they don't want a handout. All they want is to be able to sell their crop at a fair price. But they can't because our tax money is subsidizing behemoths like Boswell. Free market agriculture? Give me a break. I know a West African farmer (Ear to the Ground No. 20) that could teach us a thing or two about the free market.
Food Fight is a quick read and that's good; the 2007 Farm Bill deliberations are upon us and may be wrapped up as early as this fall. Read this book and call your Senators and Representatives armed with facts, figures...and a lot of righteous citizen anger.
Book Description
An easy-to-read, comprehensive, commonsense look at restaurant service from the guest's point of view. Helps teach the details of good service, develop meaningful middle management training and establish definitive operating guidelines that enhance service. Explores the particular process by which customers form their opinions of restaurant service. Provides a competitive advantage for restaurant operators.
Customer Reviews:
A VERY GOOD TOOL.......2001-08-18
This is a very good tool professionals can use to run their places.No matter what style is your restaurant or where in the world is located everything you read in this book solves you problems.Even if you use specialists to train your emploees it is good to read it yourself. The way it is written helps a lot to use the book.Just pick up a paragraph every day and try it like i did.You will see much differnce in your place within a month.
This is a good book for beginner restauranteurs.......2001-06-07
If you have been in the restaurant business for any length of time you do not need this book. It does not cover anything new. If you are looking for new ideas to satisfy your guests, or for details that you may be overlooking in quality service, this is not the book for you.
culinary books are more intresting if they state oppions........1999-01-14
I think culinary arts is importatn state in america and thier are so many books who don't give the whole picture.. Maybe thier should be...
An eyeopening look at dining out from the guest's perspectiv.......1998-11-16
I found this book very informative and easy to read. The thrust of the book centers on attention to detail, the task that seems to get lost or forgetten in the day-to-day operations of many restaurants! A great find!
Average customer rating:
- Just Fabulous
- great food!
- Another Bill Granger Winner
- Essence of Australia
- Surprisingly good!
|
Bills Food
Bill Granger
Manufacturer: William Morrow Cookbooks
ProductGroup: Book
Binding: Paperback
General
| Cooking, Food & Wine
| Subjects
| Books
Professional
| Professional Cooking
| Cooking, Food & Wine
| Subjects
| Books
General
| Special Occasions
| Cooking, Food & Wine
| Subjects
| Books
Similar Items:
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bills open kitchen
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Sydney Food
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The Instant Cook
-
Heart and Soul
-
Instant Entertaining
ASIN: 0060740477
Release Date: 2005-05-31 |
Book Description
For Bill cooking is a time to relax, and meals should be stress-free and sociable (his restaurant, bills, is famous for its one communal table).
bills food focuses on the pleasures of cooking, eating, and sharing food with friends. His straightforward recipes reflect the casual, comfortable Australian lifestyle, and strike the perfect balance between the exotic and the familiar. The ingredient lists are short, and the sweet (and savory) results are spectacular. There are no complicated steps, and no fancy equipment is required. The stunning photographs accompanying each recipe are sure to spark both creativity and hunger in home cooks, and just might inspire them to head for the simple life down under.
Customer Reviews:
Just Fabulous.......2007-07-26
This was my first book from Bill Granger and i confess that i was suspicious and woundering what it would be like because my only experience with Bill was a recipe i made from a jamaican coconut bread. Now I just have to say that i loooooove this book and certanly i will buy the others as soon as possible. Great recipes and very easy to make.
great food!.......2007-05-09
I love Bills food. Love his restaurants in Sydney and like to recreate this at home, far far away from Australia. Simple but effective, clear recipes. Focus on fresh ingredients.
Another Bill Granger Winner.......2007-03-30
Even though I now live in Northern New Jersey and have the best restaurants in the world within a short drive to NYC, I still long for the tastes of home. Home being the pristine shores of Sydney Australia. It always did, and still does live up to it's reputation of being a glorious port drenched in AV rays and a never ending sapphire blue sky. I remember my childhood frolicking on the beach only a scant 10 minutes from my house, and the trek to the milk bar for either a hamburger with the lot or fish and chips with a couple of potato scallops thrown in for good measure. Oh, and chicken salt and vinegar please. So what does all this reminiscing have to do with this review? For a girl who feels the pangs of homesickness with every feel good spring day it has a lot to do with it. With the recipes in this book I get a great dose of all that I remember gastronomically for my 35 years in Oz. Clean fresh food. Simple, tasty and just a real beaut composite of flavours. If you like simple, tasty and fresh then this is your book. Bill is an icon in Sydney. And well he should be. I know this summer when I close my eyes and I feel the inkling of a breeze I will want to devour, consume a taste of home, it will be Bill Granger I turn to for that momentary return to the land down under and the bronzed decked beaches of the land I still call home.
Essence of Australia.......2006-11-10
Bills simple yet elegant style of cooking captures the essence of the contemporary Australian lifestyle. Whether its a fabulous breakfast, a stunning desert, or a striking main course, Bills recipes are easy to prepare and boldly subtle in flavour. Bills food echos the feel of Sydney's Harbour, Melbourne's culture, Adelaide's wine districts, Perth's beaches and the vista of Brisbane's river at night.
Surprisingly good!.......2006-06-02
Flavorful recipes and dishy chef come together in bill's food. The recipes are simple, turn out surprisingly well and are quite forgiving. The two main strengths of the content are that the book has lots of contemporary ideas (the yogurt pannacotta, for example) and recipes with multiple possibilities (corn cakes work as appetizer / brunch entree). The layout and pictures are attractive, instructions are simple, very much in keeping with the theme of the book: slow down and enjoy your food :-)
Customer Reviews:
Comprehensive Book on Storing and Preserving food.......2000-08-07
Emphasizing the enhancement of nutrition, this is one of the most comprehensive books available today on the subject of storing and preserving foods. Recipes and processing methods have been collected from indigenous people worldwide. These practical and traditional techniques , many of which were nearly lost forever, have been collated and set out in a well-defined and easy to follow manual which is of value to anyone interested in processing and storing food. Chapters are set out under the following headings:
Storing - Preserving - Cooking Foods
The Fungi - Yeasts - Mushrooms, Lichens
The Grains
The Legumes
Roots - Bulbs - Rhizomes
Fruits - Flowers - Nuts - Oils - Olives
Leaf and Stem - Aguamiels
Marine and Freshwater Products
Fish - Molluscs - Algae Meats - Birds - Insects
Dairy Products
Beers - Wines - Beverages
Condiments - Spices - Sauces
Agricultural Composts - Silages - Liquid Manures
Nutrition and Environmental Health
"A truly fabulous book, a quirky gem, a classic. Mollison has written a comprehensive monograph on the international use of microbial fermentation in food and beverage production, from a cross-cultural, anthropological, and biological perspective." Dr. Marion Nestle, Dept, of Nutrition and Food Studies, New York University
Learn what your ancestors knew all along.......2000-06-16
This book is a tome. A holy bible.
I ahve made my own Koji, Tempeh, Tofu, Kim Chee, and Saur Kraut with this book. Admitedly the Saur Kraut was wierd but my German relatives confirmed what I had done and were overjoyed that I had done it the old way.
My long experience in microbiology and fermentation (beer, beer, beer, beer) mean
I KNOW THIS IS GOOD BOOK.
But the most ignorant (but literate) mudsquating yokel can pull of alost any ferment cuz the techniques are thousand years old.
Get this book and get on it.
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