How I Learned to Cook: Culinary Educations from the World's Greatest Chefs
Author: Kimberly Witherspoon
In this indispensable companion to the smash hit Don’t Try This at Home, forty great chefs, including Mario Batali, Eric Ripert, and Fergus Henderson, share pivotal moments of their culinary educations.
Before he was a top chef, Tom Colicchio learned to love cooking while he slung burgers at a poolside snack bar. Barbara Lynch tells the story of lying her way into her first chef’s job and then needing to cook her way out of trouble in the galley kitchen of a ship at sea. Stories of mentorship abound: Rick Bayless tells the story of finally working with Julia Child, his childhood hero; Gary Danko of earning the trust of the legendary Madeleine Kamman. How I Learned to Cook is an irresistible treat, a must-have for anyone who loves food and wants a look into the lives the men and women who masterfully prepare it.
Publishers Weekly
Forty chefs representing notable restaurants all over the world offer a bit of humorous history on how they cut their teeth in the kitchen. Many relate their apprentice moments quaking in the shadow of the Great Chef, such as 14-year-old Daniel Boulud's meeting the famous Paul Bocuse for the first time in his restaurant in Lyon and getting smashed on a glass of blanc cassis, or David Bayless's surreal collaboration with Julia Child on camera after admiring her since he was a kid watching her '60s TV show. Most savory are testimony from the trenches in the heat of the dinner rush, as in Jonathan Eismann's hilarious account of toiling in a fashionable New York City West Village restaurant during the high '80s when his drug-addled staff began dropping like dominos around him at the peak hours of service, and Gabrielle Hamilton's attempts in her tiny fledging restaurant, Prune, not to kill her sous chef with exploding wet fava beans frying in deep fat. Despite voices somewhat skewed in favor of male chefs, the stories are entertaining and well chosen by literary agent Witherspoon (Don't Try This at Home) and New York Times contributor Meehan. (Nov.) Copyright 2006 Reed Business Information.
Elizabeth Rogers Copyright 2007 Reed Business Information - Library Journal
A companion to the editors' Don't Try This at Home, this volume contains brief essays written by 40 chefs describing their experiences in becoming some of the most famous names in the world of culinary arts. Readers are treated to entertaining anecdotes written by Mario Batali, Jacques Torres, Marcella Hazen, and others, with behind-the-scenes stories of some of the world's greatest restaurants and chefs. We share Ming Tsai's first experience with chocolate ganache: off in his measurements by a factor of ten, he ended up with a chocolate body wash and to this day has a great distaste for the food. We are also given the secret recipe for the "Det burger" of Sara Moulton's Ann Arbor days. Culinary inspirations range from childhood experiences to working with Julia Child to being a short-order cook. There's some value in these tales for those interested in a career in cooking, and for the rest of us there's the joy of hearing wonderful stories of the great chefs. Recommended for most public libraries and culinary arts collections.
Books about: The Formula or Dangerous Grains
American Food Writing: An Anthology: With Classic Recipes
Author: Molly ONeill
In a groundbreaking new anthology, celebrated food writer Molly O'Neill gathers the very best from over 250 years of American culinary history. This literary feast includes classic accounts of iconic American foods: Henry David Thoreau on the delights of watermelon; Herman Melville, with a mouth-watering chapter on clam chowder; H. L. Mencken on the hot dog; M.F.K. Fisher in praise of the oyster; Ralph Ellison on the irresistible appeal of baked yam; William Styron on Southern fried chicken. American writers abroad, like A. J. Liebling, Waverly Root, and Craig Claiborne, describe the revelations they found in foreign restaurants; travellers to America, including the legendary French gourmet J. A. Brillat-Savarin, discover such native delicacies as turkey, Virginia barbecue, and pumpkin pie. Great chefs and noted critics discuss their culinary philosophies and offer advice on the finer points of technique; home cooks recount disasters and triumphs. A host of eminent American writers, from Nathaniel Hawthorne, Harriet Beecher Stowe, and Walt Whitman to Thomas Wolfe, Willa Cather, and Langston Hughes, add their distinctive viewpoints to the mix.
American Food Writing celebrates the astonishing variety of American foodways, with accounts from almost every corner of the country and a host of ethnic traditions: Dutch, Cuban, French, Italian, Jewish, Chinese, Irish, Indian, Scandinavian, Native American, African, English, Japanese, and Mexican. A surprising range of subjects and perspectives emerge, as writers address such topics as fast food, hunger, dieting, and the relationship between food and sex. James Villas offers a behind-the-scenes look at gourmet dining through a waiter's eyes; Anthony Bourdain recalls his days at the Culinary Institute of America; Julia Child remembers the humble beginnings of her much-loved television series; Nora Ephron chronicles internecine warfare among members of the "food establishment;" Michael Pollan explores what the label "organic" really means.
Throughout the anthology are more than 50 classic recipes, selected after extensive research from cookbooks both vintage and modern, and certain to instruct, delight, and inspire home chefs.
The New York Times - Roy Blount Jr.
In Corby Kummer's tribute to the Vermont cheesemakers Cindy and David Major, the banner of global-minded artisanalism is on high, but the pudding's proof is plain enough: "Oh my gosh," Ms. Major says of her first mouthful of the first batch of their cheese that they deem worthy of the annual conference of the American Cheese Society. "It tasted so rich, creamy and sweet. I just knew we'd finally figured it out."
That cheese won a blue ribbon. So should this book.
Publishers Weekly
This exhaustive collection of essays, anecdotes and recipes spans three centuries of American food writing, from Meriwether Lewis's account of killing "two bucks and two buffaloe" during his famous trek across the continent, to Michael Pollan's up-to-the-minute account of the politics of organic food. In between are countless gems: Alice B. Toklas's baroque recipe for lobster, Richard Olney's meditation on pâté and Edna Lewis's poignant description of killing hogs on her family farm. Ably organized and edited by the former host of the PBS series Great Food, this collection features numerous accounts of foodways long since vanished in this country; take, for instance, Charlie Ranhofer's thorough analysis of the 13-course society dinner, complete with "removes or solid joints," "iced punch or sherbet" and "hot sweet entremets"; or Maria Sermolino's memories of the Italian meals served at her father's Greenwich Village restaurant back when spaghetti was still a novelty. Famous food writers are well represented here (James Beard and Calvin Trillin, M.F.K. Fisher and James Villas), but perhaps even more rewarding are the wonderful but lesser-known players on the American food scene; either Elizabeth Robins Pennell's discussion of the spring chicken or Eugene Walter's tale of gumbo alone would make this volume a treasure. With so many wonderful ingredients, this rich, delectable treat is a must-have for American foodies. (May)
Copyright 2007 Reed Business InformationWhat People Are Saying
Andrew F. Smith
Wow, what a great collection! This is a must read for all foodies and culinary professionals. (Andrew F. Smith, Editor in Chief, Oxford Companion for American Food and Drink)
Table of Contents:
from Travels into North America 1Ice Cream 5
from The Hasty-Pudding 6
Johny Cake, or Hoe Cake 12
from The Journals of Lewis & Clark 13
Letters to His Daughter, 1819-32 15
A Virginia Barbecue 21
Exploit of the Professor 24
To Make a Chowder 29
from A Diary in America 30
Potted Lobster 34
This Day's Food 35
Above All Other Birds 37
To Dress Macaroni a la Sauce Blanche 41
The Eating-Houses 42
To Make Corn Bread 47
Chowder 48
Peach Leather 52
Bread 53
Watermelons 56
Irish Potato Pudding 60
from My Bondage and My Freedom 61
The Lay of the One Fish-Ball 66
Tomato Catsup 68
Apple-Pie 69
A Michigan Receipt for Making Shortcake in Camp 72
A Great Treat of Ice Cream 73
Hayes Cake and Tilden Cake 75
from Cookery 76
Mother's Rice Pudding 83
from ThePhilosophy of Frying 84
Meat-Flavoring 86
The Tyranny of Pie 87
Black Cake 89
from Zuni Breadstuff 91
Chicken Croquettes 95
My Sugar-Making Days 96
Chicken Chartreuse 98
Success in Entertaining 99
Roman Punch No. 1 and No. 2 104
from History of the United States 105
Bran Jelly 108
from The Epicurean 109
Lobster a la Newberg or Delmonico 113
Spring Chicken 114
Eggs a la Goldenrod 118
Bill of Fare on the Plains 119
from I Go A-Marketing 123
Hamburg Steak 126
Calas 127
Cranberry Sauce 130
Possum 132
Matzos Pudding 134
from The Great Pancake Record 135
Old-Fashioned Hickory Nut Cake 143
from Maymeys from Cuba 144
Perfection Salad 152
from The Promised Land 153
Baked Bananas, Porto Rican Fashion 156
Around Little Italy 157
from My Antonia 165
Bucks County Apple Butter 170
The Home of the Crab 171
Hot Dogs 172
Puree of Peanuts Number Two (Extra Fine) 176
Eating American 177
Cape Cod Turkey (Stuffed Codfish) 181
from Of Time and the River 182
Nut Loaf 186
from American Food and American Houses 187
Chop Suey 193
Breakfast 193
from Down-East Ambrosia 196
Planked Porterhouse Steak 204
Mr. Barbee's Terrapin 205
from America Eats 215
A Lusty Bit of Nourishment 220
Define This Word 234
from Cross Creek Cookery 243
from Clementine in the Kitchen 250 Jerre Mangione from Mount Allegro 257
Avocado, or the Future of Eating 263
That Infernal Machine, the Pressure Cooker 266
Fried Scallion Cake 269
The Strange Case of Mr. Palliser's Palate 270
from Fifth Chinese Daughter 272
from A Walker in the City 279
from Papa's Table d'Hote 383
Almond Cake or Torte 290
from Invisible Man 292
Gazpacho 297
Food in the United States in 1934 and 1935 298
Pineapple Pie 310
Sukiyaki on the Kona Coast 311
from A Flower for My Mother 318
from Good Cooksmanship, or How to Talk a Good Fight 321
Toward Fried Chicken 326
Southern Fried Chicken (with Giblet Gravy) 330
Pancakes 335
from The Modest Threshold 337
How to Cook a Carp 343
Dinner at the Pavillon 347
The Gumbo Cult 354
Baked Beans 364
from Delights and Prejudices 365
Beef Stroganoff 375
from Soul Food 376
Vichyssoise 380
Soul Food 384
Tunnel of Fudge Cake 387
from Oranges 389
How To Make Stew in the Pinacate Desert: Recipe for Locke & Drum 396
About the Television Series 398
Coq au Vin 404
The Food Establisbment: Life In the Land of the Rising Souffle (Or Is It the Rising Meringue?) 408
Lessons in Humility and Chutzpah 422
Zucchini Quiche 428
The Techniques of the Kitchen-The Making of a Cook 430
Moong Dal 438
from Simple French Food 440
Chicken Tagine with Chick-peas 452
The Traveling Man's Burden 456
Risotto Alla Parmigiana 463
Just a Quiet Dinner for Two in Paris: 31 Dishes, Nine Wines, a {dollar}4,000 Check 465
Francs and Beans 472
from Grinding It Out: The Making of McDonalds 475
Morning-After-Hog-Butchering Breakfast 479
An Original Old-Fashioned Yankee Clambake 487
The Anthropology of Table Manners from Geophagy Onward 495
Blessed Are We Who Serve 503
Chicken Marbella 515
from Eating Together: Recipes & Recollections 517
Gillette's 522
Kitchen Horrors 530
from Meatless Days 535
from Monifold Destiny 545
The Pleasures of Eating 551
The Farm-Restaurant Connection 559
Where Is the Grease of Yesteryear? 569
Philadelphia Pepperpot Soup 572
Primal Bread 576
Mama Menudo 586
Enough Jam for a Lifetime 589
Yellowfin Tuna Burgers With Ginger-Mustard Glaze 594
Do Women Like to Cook? 597
from Recipe of Memory 605
The Toll House Cookie 610
Boiled Chicken Feet and Hundred-Year-Old Eggs: Poor Chinese Feasting 615
Creole Gumbo 622
Adultery 626
from My Kitchen Wars 642
Dinner Rites 650
Steamed Pork Loaf with Salted Duck Eggs 655
The Breath of a Wok 657
from Kitchen Confidential 662
Today's Special 669
Indian Takeout 673
Hersheyettes 677
from Fast Food Nation 683
Cheese: Cindy and David Major, Vermont 694
from Coming Home to Eat 699
Celebrations of Thanksgiving: Cuban Seasonings 706
Lady Bird Johnson's Pedernales Chili 711
from Looking for Umami 712
My Organic Industrial Meal 717
Sources and Acknowledgments 729
Index 743
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