Chefs’ Fridges: More Than 35 World-Renowned Cooks Reveal What They Eat at Home

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Chefs' Fridges: More Than 35 World-Renowned Cooks Reveal What They Eat at Home
Title Chefs' Fridges: More Than 35 World-Renowned Cooks Reveal What They Eat at Home
Author
Publisher Harper Design
Release DateMay 19, 2020
Category Cookbooks, Food & Wine
Total Pages 272 pages
ISBN 0062889311
Book Rating 4.5 out of 5 from 50 reviews
Language EN, ES, BE, DA ,DE , NL and FR
Book Review & Summary:

“Anyone with even the vaguest interest in food (or other people’s houses generally) should order Carrie Solomon and Adrian Moore’s newly released Chefs’ Fridges.”—British Vogue "If you’ve ever wondered what your favorite chef eats at home, now’s your chance to find out. Chefs’ Fridges hops all over the continents of North America and Europe, peeking inside the home fridges of Nancy Silverton, Hugh Acheson, Enrique Olvera, José Andrés, Jessica Koslow, and more acclaimed chefs."—Food & Wine Find out what’s in some of the world’s most esteemed chef’s kitchens with this fascinating compendium that showcases more than thirty-five of today’s masters, including José Andrés, Christina Tosi, Alice Waters, Daniel Boulud, Nancy Silverton, Wylie Dufresne, Jean-Georges Vongerichten, Ludo Lefebvre, and Carla Hall—in up-close profiles and gorgeous color photos, plus two recipes for the dishes they like to cook at home. For authors Carrie Solomon and Adrian Moore, and demonstrably, to the rest of the world, chefs are intriguing creatures. Their creations shape our culture and become an indelible part of our experience. They make food delicious beyond our wildest dreams. But what happens when the chef whites come off and they head home? Filled with exclusive photographs and interviews granted especially for this book, Chefs’ Fridges is a personal look into the refrigerators and kitchens of more than 35 of the world’s most esteemed chefs, including twelve chefs with thirty-six Michelin stars shared between them. You will feel as if you are having a conversation with a great chef as they stand before an open fridge, deciding what to eat. Each chef’s entry contains an anecdotal essay that sheds light on his or her personal and culinary background; numerous annotated full-bleed spreads of the contents of their refrigerators and freezers so you can see what makes their culinary clock tick; a short, straightforward Q&A section; an informal portrait in their kitchen; and recipes. The featured chefs include: Hugh Acheson, José Andrés, Dan Barber, Pascal Barbot, Kristian Baumann, Daniel Boulud, Sean Brock, Amanda Cohen, Dominique Crenn, Wylie Dufresne, Kristen Essig, Pierre Gagnaire, Carla Hall, Mason Hereford, Jordan Kahn, Tom Kitchin, Jessica Koslow, Ludo Lefebvre, Nadine Levy Redzepi, Barbara Lynch, Greg Marchand, David McMillan, Enrique Olvera, Ivan Orkin, Paco Perez, Anthony Rose, Marie-Aude Rose, Carme Ruscalleda, Nancy Silverton, Clare Smyth, Mette Soberg, Alex Stupak, Christina Tosi, Jean-Georges Vongerichten, and Alice Waters.

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Cutting edge thinking and best practice from the best brains at four of the world's top business schools. Everyone in business is involved in strategy. Whether it be formulating it or implementing it. Every business from Fortune 500 companies to internet start-ups is reliant on strategy for survival and success. Mastering Strategy brings you the latest thinking from the world's top international business schools. This rich mix of thought leadership covers all the top strategy issues, from mergers & acquisitions, risk, technology, and alliances, to knowledge, governance, globalization, and leadership. With contributors from among the world's top strategists, including C.K. Prahalad, Henry Mintzberg, John Kay, Noel Tichy, and W. Chan Kim, this book combines definitive new thinking with examples of leading corporate strategies. Strategy is everybody's business. Become a master of yours. SAID The Said Business School is the business school of the University of Oxford, and the newest department in one of the world's oldest universities. The school was established in 1998 through an initial £20m benefaction from Mr Wafic Said and matching funding from the University. It specializes in high level research into international business topics, including strategy, finance and corporate governance. The school also offers MBA, undergraduate and research degrees to an international student body. INSEAD In just 40 years, INSEAD has grown from a modest European educational start-up to one of the world's leading business schools, with more than 650 MBAs, 5,500 executives and 40 PhDs from over 75 countries passing through its programs every year. Participants are taught by an internationally recognized faculty of 124 professors from 26 countries. The institute's extensive alumni network is present in 122 countries and represents more than 20,200 MBA and executive alumni. CHICAGO The University of Chicago Graduate School of Business is at the forefront of bringing a discipline-based approach to the study of business. Chicago GSB is known for its world renowned faculty, which includes more Nobel Prize winners than any other business school. Chicago GSB is also known for its strength in a number of areas including strategy, finance, entrepreneurship, international business, general management, economics, accounting, marketing and its innovative MBA program, which has campuses in Barcelona,Singapore and Chicago. MICHIGAN In Business Week magazine's bi-annual survey of corporate executives, the University of Michigan Business School (UMBS) was rated the most innovative business schools in the United States. UMBS's MBA and undergraduate programs blend the school's unusual across-the-board academic prowess with intensive development of applied skills and capabilities for results-producing leadership. In addition to degree programs, the Executive Education Center at UMBS offers a wide range of public and customized programs for working executives. More than 5,000 people participate in these programs each year, both on the school's campus in Ann Arbor, Michigan, and in overseas locations.

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Title Chop Suey
Author Andrew Coe
Publisher Oxford University Press
Release Date 2009-07-16
Category History
Total Pages 320
ISBN 0199758514
Language English, Spanish, and French
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Book Summary:

In 1784, passengers on the ship Empress of China became the first Americans to land in China, and the first to eat Chinese food. Today there are over 40,000 Chinese restaurants across the United States--by far the most plentiful among all our ethnic eateries. Now, in Chop Suey Andrew Coe provides the authoritative history of the American infatuation with Chinese food, telling its fascinating story for the first time. It's a tale that moves from curiosity to disgust and then desire. From China, Coe's story travels to the American West, where Chinese immigrants drawn by the 1848 Gold Rush struggled against racism and culinary prejudice but still established restaurants and farms and imported an array of Asian ingredients. He traces the Chinese migration to the East Coast, highlighting that crucial moment when New York "Bohemians" discovered Chinese cuisine--and for better or worse, chop suey. Along the way, Coe shows how the peasant food of an obscure part of China came to dominate Chinese-American restaurants; unravels the truth of chop suey's origins; reveals why American Jews fell in love with egg rolls and chow mein; shows how President Nixon's 1972 trip to China opened our palates to a new range of cuisine; and explains why we still can't get dishes like those served in Beijing or Shanghai. The book also explores how American tastes have been shaped by our relationship with the outside world, and how we've relentlessly changed foreign foods to adapt to them our own deep-down conservative culinary preferences. Andrew Coe's Chop Suey: A Cultural History of Chinese Food in the United States is a fascinating tour of America's centuries-long appetite for Chinese food. Always illuminating, often exploding long-held culinary myths, this book opens a new window into defining what is American cuisine.

Perfume From Provence by Lady Winifred Fortescue

Title Perfume From Provence
Author Lady Winifred Fortescue
Publisher Pickle Partners Publishing
Release Date 2016-10-27
Category History
Total Pages 145
ISBN 9781787202191
Language English, Spanish, and French
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Winifred Fortescue was an actress who rubbed shoulders with the likes of Jerome K. Jerome and George Bernard Shaw when she married Sir John Fortescue, the King’s librarian and archivist and famous historian of the British Army. Tempted by a better climate and the cheaper cost of living, they left England and found a stone house amid olive groves, high in the hills above Nice. Almost at once they were bewitched by the landscape and especially their garden—delightful terraces of vines, wild flowers, roses, and lavender—and by the charming, warm-hearted, and wily Provençals. Winifred’s witty account of life with stonemasons, craftsmen, and gardeners as they extend the house is an enchanting read.

Vancouver Eats by Joanne Sasvari

Title Vancouver Eats
Author Joanne Sasvari
Publisher Unknown
Release Date 2018-09-18
Category Cooking
Total Pages 256
ISBN 1773270362
Language English, Spanish, and French
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Book Summary:

Vancouver's dining scene is synonymous with farm-fresh menus, boundless creativity, and a collaborative spirit. It's no surprise that the city has evolved to become a global foodie destination. Filled with mouthwatering recipes and beautiful photographs, Vancouver Eats presents 90 recipes from 45 of the city's best restaurants. With recipes for salads (Fable's Heirloom Tomato Salad with Burrata), soups (Tacofino's tortilla soup), brunch (Cafe Medina's fricassee champignons), mains (David Hawksworth's cherry tomato, olive, and arugula pizza), desserts (Thomas Haas's hazelnut praline éclair), and cocktails (The Botanist's Appleseed cocktail), this inspired anthology boasts a collection of original and innovative dishes by chefs who've put Vancouver on the culinary map. It even includes a few notable restaurants from Whistler. And best of all, the recipes have been designed with home cooks in mind. Beautifully illustrated throughout by award-winning photographer Kevin Clark, Vancouver Eats is the perfect book for those who want to recreate their favourite dining experiences in their own home. Restaurants include: Araxi - Bearfoot Bistro - Beaucoup Bakery - Blue Water Café - Botanist - Cafe Medina - Cartems Donuterie - Chambar - CinCin Ristorante - Cioppino's Mediterranean Grill - The Dirty Apron Cooking School - Fable Kitchen - The Flying Pig - Gotham Steakhouse & Bar - Guu - Hawksworth - Kissa Tanto - Le Crocodile - Maenam - Miku - Osteria Savio Volpe - Tacofino - Thierry - Thomas Haas Chocolates & Pâtisserie - Torafuku - And many, many more.

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