Through Life And Career Of A Female Chef PDF Download

Author: Kim M. Eckerman
Publisher: Xlibris Corporation
ISBN: 1483635422
Category : Biography & Autobiography
Languages : en
Pages : 313

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Book Description
Are you a woman considering a career as a professional chef? Or maybe you are just curious about what life is really like behind the kitchen walls of a restaurant through the eyes of a female chef. This is the story of my cooking journey from the White Mountains of New Hampshire to the coast of Cape Cod, then across country to Lake Tahoe and beyond. After graduating from The Culinary Institute of America and getting married, both in 1981, my husband and I moved westward. Throughout this book, you will gain insight into my life in more than twenty different restaurants, both large and small, short-lived and long. For a few years, I also taught professional cooking at both the high school and college level. Throughout the book, you will become enlightened to the many diffi culties, as well as, humorous day to day events that occurred in the many places I have worked. You may laugh, cry and get angry all in one chapter. Even though I am not a world renowned chef, I did achieve my highest goal, owning and operating my own restaurant. I owe my success to my sons’ and parents’ support, mentally, physically and fi nancially. I never would have survived if it wasn’t for them. Included in this book, are a few of my favorite recipes. Someday I hope to get my cookbooks published, too.

Author: Sherita Veer
Publisher:
ISBN:
Category :
Languages : en
Pages : 200

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Book Description
This book is about the kind of woman whose heart, humor, and badassery will make you a little weak in the knees, and that's before we get to her soulful, unpretentious, joyful take on food. In this book, you will read about: - How I Became a Foodie Superhero - Rossi's Teenage Pizza Bagels - Snickers and Potato Chip Casserole - Pesach on the Interstate - Not-Kosher-for-Passover Canned Corned Beef Hash Omelets - Manischewitz Spritzer - Jewish Migration - Hot Dog Antipasto Salad - The Day Elvis Died - And so much more! Get your copy today!

Author: Anna Hansen
Publisher: Random House
ISBN: 1409033600
Category : Cooking
Languages : en
Pages : 377

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Book Description
The Modern Pantry restaurant serves some of the most exciting food in London. Anna Hansen's flavour combinations are wholly original; her dishes combine the best of seasonal western ingredients with the freshness and spice of Asian and Pacific Rim cooking. In this, her first cookbook, Anna introduces the reader to his or her very own 'modern pantry', a global larder of ingredients to use at home. Recipes include snacks and sharing plates like crab rarebit and grilled halloumi and lemon roast fennel bruschetta, salads such as wild rice with charred sweetcorn, avocado, feta and pecan, and delicious main courses like miso-marinated onglet steak. Other highlights are her luscious desserts: honey-roast pear, chestnut and oat crumble and home-made coconut sorbet, and cakes and bakes including date and orange scones and banana and coconut upside-down cake. Anna aims to broaden the everyday home cook's ideas of what he or she can prepare, to create simple, inspiring dishes for family and friends. The Modern Pantry Cookbook is stylish and groundbreaking, and the innovative recipes are illustrated with beautiful colour photography.

Author: Barbara Lynch
Publisher: Simon and Schuster
ISBN: 1476795444
Category : Biography & Autobiography
Languages : en
Pages : 304

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Book Description
Blood, Bones, & Butter meets A Devil in the Kitchen in this funny, fierce, and poignant memoir by world-renowned chef, restaurateur, and Top Chef judge Barbara Lynch, recounting her rise from a hard-knocks South Boston childhood to culinary stardom.

Author: Deborah A. Harris
Publisher: Rutgers University Press
ISBN: 0813571278
Category : Business & Economics
Languages : en
Pages : 248

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Book Description
A number of recent books, magazines, and television programs have emerged that promise to take viewers inside the exciting world of professional chefs. While media suggest that the occupation is undergoing a transformation, one thing remains clear: being a chef is a decidedly male-dominated job. Over the past six years, the prestigious James Beard Foundation has presented 84 awards for excellence as a chef, but only 19 were given to women. Likewise, Food and Wine magazine has recognized the talent of 110 chefs on its annual “Best New Chef” list since 2000, and to date, only 16 women have been included. How is it that women—the gender most associated with cooking—have lagged behind men in this occupation? Taking the Heat examines how the world of professional chefs is gendered, what conditions have led to this gender segregation, and how women chefs feel about their work in relation to men. Tracing the historical evolution of the profession and analyzing over two thousand examples of chef profiles and restaurant reviews, as well as in-depth interviews with thirty-three women chefs, Deborah A. Harris and Patti Giuffre reveal a great irony between the present realities of the culinary profession and the traditional, cultural associations of cooking and gender. Since occupations filled with women are often culturally and economically devalued, male members exclude women to enhance the job’s legitimacy. For women chefs, these professional obstacles and other challenges, such as how to balance work and family, ultimately push some of the women out of the career. Although female chefs may be outsiders in many professional kitchens, the participants in Taking the Heat recount advantages that women chefs offer their workplaces and strengths that Harris and Giuffre argue can help offer women chefs—and women in other male-dominated occupations—opportunities for greater representation within their fields. Click here to access the Taking the Heat teaching guide (http://rutgerspress.rutgers.edu/pages/teaching_guide_for_taking_the_heat.aspx).

Author: Lisa Donovan
Publisher: Penguin
ISBN: 0525560947
Category : Biography & Autobiography
Languages : en
Pages : 305

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Book Description
Named a Favorite Book for Southerners in 2020 by Garden & Gun "Donovan is such a vivid writer—smart, raunchy, vulnerable and funny— that if her vaunted caramel cakes and sugar pies are half as good as her prose, well, I'd be open to even giving that signature buttermilk whipped cream she tops her desserts with a try.”—Maureen Corrigan, NPR Noted chef and James Beard Award-winning essayist Lisa Donovan helped establish some of the South's most important kitchens, and her pastry work is at the forefront of a resurgence in traditional desserts. Yet Donovan struggled to make a living in an industry where male chefs built successful careers on the stories, recipes, and culinary heritage passed down from generations of female cooks and cooks of color. At one of her career peaks, she made the perfect dessert at a celebration for food-world goddess Diana Kennedy. When Kennedy asked why she had not heard of her, Donovan said she did not know. "I do," Kennedy said, "Stop letting men tell your story." OUR LADY OF PERPETUAL HUNGER is Donovan's searing, beautiful, and searching chronicle of reclaiming her own story and the narrative of the women who came before her. Her family's matriarchs found strength and passion through food, and they inspired Donovan's accomplished career. Donovan's love language is hospitality, and she wants to welcome everyone to the table of good food and fairness. Donovan herself had been told at every juncture that she wasn't enough: she came from a struggling southern family that felt ashamed of its own mixed race heritage and whose elders diminished their women. She survived abuse and assault as a young mother. But Donovan's salvations were food, self-reliance, and the network of women in food who stood by her. In the school of the late John Egerton, OUR LADY OF PERPETUAL HUNGER is an unforgettable Southern journey of class, gender, and race as told at table.

Author: Editors of Phaidon
Publisher: Phaidon Press
ISBN: 9780714865492
Category : Cooking
Languages : en
Pages : 0

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Book Description
Exploring social and environmental issues through gastronomy.

Author: Erin French
Publisher: Clarkson Potter
ISBN: 0553448439
Category : Cooking
Languages : en
Pages : 258

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Book Description
An evocative, gorgeous four-season look at cooking in Maine, with 100 recipes No one can bring small-town America to life better than a native. Erin French grew up in Freedom, Maine (population 719), helping her father at the griddle in his diner. An entirely self-taught cook who used cookbooks to form her culinary education, she now helms her restaurant, The Lost Kitchen, in a historic mill in the same town, creating meals that draw locals and visitors from around the world to a dining room that feels like an extension of her home kitchen. The food has been called “brilliant in its simplicity and honesty” by Food & Wine, and it is exactly this pure approach that makes Erin’s cooking so appealing—and so easy to embrace at home. This stunning giftable package features a vellum jacket over a printed cover.

Author: Kim M. Eckerman
Publisher: Xlibris Corporation
ISBN: 1483635406
Category : Biography & Autobiography
Languages : en
Pages : 314

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Book Description
Are you a woman considering a career as a professional chef? or maybe you are just curious about what life is really like behind the kitchen walls of a restaurant through the eyes of a female chef. This is the story of my cooking journey from the White Mountains of New Hampshire to the coast of Cape Cod, then across country to Lake Tahoe and beyond. After graduating from the Culinary Institute of America and getting married, both in 1981, my husband and I moved westward. Throughout this book, you will gain insight into my life in more than twenty different restaurants, both large and small, short-lived and long. for a few years, I also taught professional cooking at both the high school and college level. Throughout the book, you will become enlightened to the many diffi culties, as well as, humorous day to day events that occurred in the many places I have worked. You may laugh, cry and get angry all in one chapter. Even though I am not a world renowned chef, I did achieve my highest goal, owning and operating my own restaurant. I owe my success to my sons' and parents' support, mentally, physically and fi nancially. I never would have survived if it wasn't for them. Included in this book, are a few of my favorite recipes. Someday I hope to get my cookbooks published, too.

Author: Rachel E. Black
Publisher: University of Illinois Press
ISBN: 0252052935
Category : Cooking
Languages : en
Pages : 155

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Book Description
Though women enter France’s culinary professions at higher rates than ever, men still receive the lion’s share of the major awards and Michelin stars. Rachel E. Black looks at the experiences of women in Lyon to examine issues of gender inequality in France’s culinary industry. Known for its female-led kitchens, Lyon provides a unique setting for understanding the gender divide, as Lyonnais women have played a major role in maintaining the city’s culinary heritage and its status as a center for innovation. Voices from history combine with present-day interviews and participant observation to reveal the strategies women use to navigate male-dominated workplaces or, in many cases, avoid men in kitchens altogether. Black also charts how constraints imposed by French culture minimize the impact of #MeToo and other reform-minded movements. Evocative and original, Cheffes de Cuisine celebrates the successes of women inside the professional French kitchen and reveals the obstacles women face in the culinary industry and other male-dominated professions.