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| world chef tools: Kitchen Creativity Karen Page, 2017-10-31 Unlock your creative potential with the world's most imaginative chefs. In this groundbreaking exploration of culinary genius, the authors of The Flavor Bible reveal the surprising strategies great chefs use to do what they do best. Beyond a cookbook, Kitchen Creativity is a paradigm-shifting guide to inventive cooking (without recipes!) that will inspire you to think, improvise, and cook like the world's best chefs. Great cooking is as much about intuition and imagination as it is about flavor and technique. Kitchen Creativity distills brilliant insights into these creative processes from more than 100 top restaurant kitchens, including the Bazaar, Blue Hill, Daniel, Dirt Candy, Eleven Madison Park and the NoMad, Gramercy Tavern, the Inn at Little Washington, Le Bernardin, Oleana, Rustic Canyon, Saison, Single Thread, and Topolobampo. Based on four years of extensive research and dozens of in-depth interviews, Kitchen Creativity illuminates the method (and occasional madness) of culinary invention. Part I reveals how to learn foundational skills, including how to appreciate, taste, and season classic dishes (Stage 1: Mastery), before reinventing the classics from a new perspective (Stage 2: Alchemy). Einstein's secret of genius-combinatory play-pushes chefs to develop unique creations and heighten their outer and inner senses (Stage 3: Creativity). Part II's A-to-Z entries are an invaluable culinary idea generator, with exercises to prompt new imaginings. You'll also discover: experts' criteria for creating new dishes, desserts, and drinks; comprehensive seasonality charts to spark inspiration all year long; how to season food like a pro, and how to create complex yet balanced layers of flavor; the amazing true stories of historic dishes, like how desperate maitre d' Nacho Anaya invented nachos; and proven tips to jump-start your creative process. The ultimate reference for culinary brainstorming, Kitchen Creativity will spur your creativity to new heights, both in the kitchen and beyond. |
| world chef tools: The 4-Hour Chef Timothy Ferriss, 2012-11-20 Building on Timothy Ferriss's internationally successful 4-hour franchise, The 4-Hour Chef transforms the way we cook, eat, and learn. Featuring recipes and cooking tricks from world-renowned chefs, and interspersed with the radically counterintuitive advice Ferriss's fans have come to expect, The 4-Hour Chef is a practical but unusual guide to mastering food and cooking, whether you are a seasoned pro or a blank-slate novice. |
| world chef tools: Octaphilosophy André Chiang, 2016-04-27 The culinary philosophy of premiere chef André Chiang, whose Restaurant André is in the top 50 world's best restaurants list. Headed up by chef-owner André Chiang, Restaurant André's menu centres around his 'Octaphilosophy' taking into account Chiang's eight elements of gastronomy: salt, texture, memory, purity, terroir, south, artisan and uniqueness. Octaphilosophy, explores one year in his restaurant. Including snacks, mains and sweets over each season, and the stories and processes behind each dish, Chiang will share his unique approach to food combining the technical precision of Asian gastronomy with the Western culinary preference for produce, producers and seasonality. This volume includes 150 recipes, 95 full dishes, 22 fermented juices and 33 basic recipes. Heavily illustrated with photos of the working kitchen, and the final results, Octaphilosophy will be one of the first cookbooks to capture the emerging gastronomic scene in Asia and its leading proponent. |
| world chef tools: In the Hands of a Chef The Culinary Institute of America (CIA), 2007-12-26 A new approach to the CIA's Professional Chef's Knife Kit, In the Hands of a Chef reveals how professional chefs use their revered kitchen tools in restaurants and at home. This book identifies the types of tools necessary in the kitchen, such as knives, mixing tools, gadgets, and measuring tools. The book teaches a tool's most popular--yet often highly specialized--uses, the history of a tool, types of materials used in making it, and advances in technology that have improved a tool. The book gives readers a personal look at chefs' methods for using these tools and a sense of the personal attachment and even respect they have for them. Readers will also learn the parts of kitchen tools, characteristics of a good knife, and what to look for when purchasing knives and other kitchen tools. In the Hands of a Chef features 112 new black and white photographs that convey the proper way to hold the tool or how it appears when in the hands of a chef. |
| world chef tools: Essential Tools, Tips & Techniques for the Home Cook Michelle Doll, 2018-09-25 Learn the Secrets to Great Cooking without Going to Cooking School Reaching your full culinary potential takes more than just starting with high-quality ingredients and following a solid recipe. You also need to learn proper technique, master essential kitchen tools and know the secrets to great cooking that all chefs learn in culinary school. Chef Michelle Doll shines new light on familiar tools such as rolling pins, sheet pans, skillets, Dutch ovens, blenders, mixers, pressure cookers and more in this comprehensive, readable and entertaining guide. Her exceptional recipes demonstrate these techniques in action. Learn why a tapered French rolling pin is the best tool for rolling out dough, and then use it to make the flakiest pastry for Prime Time Fruit Galette. Follow Michelle as she delves into what she calls the stovetop–sauté pan matrix and make Better Than Take-Out Teriyaki Chicken that will have you taking your favorite Chinese restaurant off of speed dial. You’ll also learn some surprising techniques for using your kitchen tools in new ways, making tender Grape Shallot Focaccia in a cast-iron skillet, Peanut Butter Jelly Quick Bread in a blender and Slow and Easy French Onion Soup in a Dutch oven (you won’t be tied to the stovetop stirring caramelized onions every five minutes—genius!). With the perfect blend of fresh kitchen science and delicious examples of that science in action, this book is a must-read for kitchen geeks and everyday home cooks alike! |
| world chef tools: Modernist Cooking Made Easy Jason Logsdon, 2012 Are you interested in molecular gastronomy and modernist cuisine but can't find any accessible information for getting started? Are you looking for an easy to understand introduction to the techniques, ingredients, and recipes of modernist cooking? If you nodded your head Yes then this book was written for you! Modernist cooking is quickly gaining popularity in high end restaurants and working its way into home kitchens. However, there has been very little accessible information about the techniques and ingredients used. This book aims to change that by presenting all the information you need to get to get started with modernist cuisine and molecular gastronomy. It is all presented in an easy to understand format, along with more than 80 example recipes, that can be applied immediately in your kitchen. Modernist Cooking Made Easy: Getting Started covers popular modernist techniques like foams, gels, and spherification as well as many of the ingredients including agar, xanthan gum, and sodium alginate. There are also more than 80 high quality, black and white photographs providing a visual look at many of the recipes and techniques. What You Get in This Book: An in-depth look at many of the most popular modernist ingredients such as xanthan gum, sodium alginate, carrageenan, and agar agar. A detailed exploration of modernist techniques like spherification, gelling, foaming, thickening, and sous vide. More than 80 recipes for gels, foams, sauces, caviars, airs, syrups, gel noodles and marshmallows. Directions for how to use modernist techniques and ingredients to make your everyday cooking more convenient. More than 400 sous vide time and temperature combinations across 175 cuts of meat, types of fish and vegetables. If you want to get started with modernist cooking then this is the book for you! |
| world chef tools: Tools for Food Corinne Mynatt, 2021-08-31 Tools For Food explores the history of 250 of our most-loved and intriguing kitchen items and how they've changed the way we live. From 12th century Mongolian fire pots, to 17th century Chinese scissors, from beloved Tupperware food containers to the iconic Alessi lemon squeezer, this culinary journey covers well-loved designs, as well as lesser known objects. The reader will be taken on a journey around the globe, exploring how and what we cook has changed over the centuries, showing similarities and diversity across times and cultures. From primitive necessities to specialized high-tech equipment, each image is accompanied by a text detailing its origin, as well as interesting facts about its relationship between culture and cooking. |
| world chef tools: Sous Vide Hugh Acheson, 2019-10-15 Just as Hugh Acheson brought a chef's mind to the slow cooker in The Chef and the Slow Cooker, so he brings a home cook's perspective to sous vide, with 90 recipes that demystify the technology for readers and unlock all of its potential. NAMED ONE OF FALL'S BEST COOKBOOKS BY FOOD & WINE Whether he’s working with fire and a pan, your grandpa’s slow cooker, or a cutting-edge sous vide setup, Hugh Acheson wants to make your cooking life easier, more fun, and more delicious. And while cooking sous vide—a method where food is sealed in plastic bags or glass jars, then cooked in a precise, temperature-controlled water bath—used to be for chefs in high-end restaurants, Hugh is here to help home cooks bring this rather friendly piece of technology into their kitchens. The beauty of sous vide is its ease and consistency—it can cook a steak medium-rare, or a piece of fish to tender, just-doneness every single time . . . and hold it there until you're ready to eat, whether dinner is in ten minutes or eight hours away. But to unlock the method’s creative secrets, Hugh shows you how to get the best sear on that steak after it comes out of the bath, demonstrates which dishes play best with extra-long, extra-slow cooking, and opens up the whole world of vegetables to a technology most known for cooking meat and fish. Praise for Sous Vide “High-end cooking comes to the home kitchen in this fun, clear approach to a gourmet technique. . . . [Hugh] Acheson writes with such charm that he can make warm water interesting.”—Publishers Weekly |
| world chef tools: Tools of Titans Timothy Ferriss, 2016 Fitness, money, and wisdom -- here are the tools. Over the last two years, Tim Ferriss has collected the routines and tools of world-class performers around the globe while interviewing them for his self-titled podcast. Now the distilled notebook of tips and tricks that helped him double his income, flexibility, happiness, and more is available as Tools of Titans. |
| world chef tools: The Pasta Man Mateo Zielonka, 2021-06-10 The Pasta Man, Mateo Zielonka, makes the most spectacular, original pasta you’ve ever seen. Striped, spotted, red and green and black, and every shape imaginable, Mateo’s pasta is a carb-lover’s dream. Now in The Pasta Man, Mateo reveals for the first time how you too can make his beautiful creations. Starting with classic golden dough, and with “how to” sections guiding you through every shape and effect, from spots and stripes (using all-natural ingredients), lasagne sheets and pappardelle, ravioli pillows, tortellini and other glorious filled pastas, he then offers 40 recipes for delicious sauces and suppers in which to showcase your delicately crafted pasta. Illustrated with beautiful photography and clear step-by-step instructions, whether you’re a pasta beginner or enthusiast, let yourself be guided by a master and make your own pasta a work of art. |
| world chef tools: The Flavor Matrix James Briscione, Brooke Parkhurst, 2018-03-06 A revolutionary new guide to pairing ingredients, based on a famous chef's groundbreaking research into the chemical basis of flavor As an instructor at one of the world’s top culinary schools, James Briscione thought he knew how to mix and match ingredients. Then he met IBM Watson. Working with the supercomputer to turn big data into delicious recipes, Briscione realized that he (like most chefs) knew next to nothing about why different foods taste good together. That epiphany launched him on a quest to understand the molecular basis of flavor—and it led, in time, to The Flavor Matrix. A groundbreaking ingredient-pairing guide, The Flavor Matrix shows how science can unlock unheard-of possibilities for combining foods into astonishingly inventive dishes. Briscione distills chemical analyses of different ingredients into easy-to-use infographics, and presents mind-blowing recipes that he's created with them. The result of intensive research and incredible creativity in the kitchen, The Flavor Matrix is a must-have for home cooks and professional chefs alike: the only flavor-pairing manual anyone will ever need. |
| world chef tools: Moon Flowers Laverne Zocco, 2012-09-29 This is my new book, Moonflowers. It is a compilation of 76 Flash Fiction stories. Flash Fiction stories are limited to 1,000 words and approximately four pages. Each of these stories I call flowers because each is different and its own configuration. The stories begin with a premise which will be of interest to you, a middle that pulls you along, and a quirky, satisfying end making the perfect arc of writing. If you have a Kindle or a Nook reader, this book is for you. These stories are meant for the present-day reader who likes his material ever-changing, applicable to fast reading and simple to understand though you should stop after reading each story and see how profound it is. I hope you will enjoy this book and recommend it to your friends. |
| world chef tools: Daniel: My French Cuisine Daniel Boulud, Sylvie Bigar, 2013-11-07 Daniel Boulud, one of America's most respected and successful chefs, delivers a definitive, yet personalcookbook on his love of French food. From coming of age as a young chef to adapting French cuisine to American ingredients and tastes, Daniel Boulud reveals how he expresses his culinary artistry at Restaurant Daniel. With more than 75 signature recipes, plus an additional 12 recipes Boulud prepares at home for his friends on more casual occasions. DANIEL is a welcome addition to the art of French cooking. Included in the cookbook are diverse and informative essays on such essential subjects as bread and cheese (bien sûr), and, by Bill Buford, a thorough and humorous look at the preparation of 10 iconic French dishes, from Pot au Feu Royale to Duck a la Presse. With more than 120 gorgeous photographs capturing the essence of Boulud's cuisine and the spirit of restaurant Daniel, as well as a glimpse into Boulud's home kitchen, DANIEL is a must-have for sophisticated foodies everywhere. |
| world chef tools: The Science Chef Travels Around the World Karen E. D'Amico, Karen E. Drummond, 1996-01-30 Discover the delicious answers as you satisfy your hunger forscience! The Science Chef Travels Around the World is serving up a feast offun with over 60 easy-to-do food experiments and recipes. Come andjoin the adventure! You'll travel to 14 fascinatingcountries--starting in Canada and ending in Ghana--and along theway you'll explore the science secrets of food. Why does orange soda fizz? Do vegetables really die when you pickthem? What makes peanut butter smooth? You'll discover thescientific answers to these and dozens of other yummy mysteries.Plus you'll get to make and eat Sizzling Mexican Chicken Fajitas,tasty Italian Cannoli, Awesome Chinese Egg Rolls, and many otherdelicious dishes. Whether you're a beginner or an experienced cook, you can become anInternational Science Chef, too. All experiments and recipes arekid-tested, include metric equivalents, and require only commoningredients and kitchen utensils. The Science Chef Travels Aroundthe World also includes rules for kitchen safety and a completenutrition guide. |
| world chef tools: Mallmann on Fire Francis Mallmann, 2014-09-23 Featured on the Netflix documentary series Chef’s Table “Elemental, fundamental, and delicious” is how Anthony Bourdain describes the trailblazing live-fire cooking of Francis Mallmann. The New York Times called Mallmann’s first book, Seven Fires, “captivating” and “inspiring.” And now, in Mallmann on Fire, the passionate master of the Argentine grill takes us grilling in magical places—in winter’s snow, on mountaintops, on the beach, on the crowded streets of Manhattan, on a deserted island in Patagonia, in Paris, Brooklyn, Bolinas, Brazil—each locale inspiring new discoveries as revealed in 100 recipes for meals both intimate and outsized. We encounter legs of lamb and chicken hung from strings, coal-roasted delicata squash, roasted herbs, a parrillada of many fish, and all sorts of griddled and charred meats, vegetables, and fruits, plus rustic desserts cooked on the chapa and baked in wood-fired ovens. At every stop along the way there is something delicious to eat and a lesson to be learned about slowing down and enjoying the process, not just the result. |
| world chef tools: Cool World Cooking Lisa Wagner, 2013-07-09 Give up-and-coming chefs a chance to explore the foods of the world! This international cookbook has over 50 recipes from 6 different cultures and introduces readers to world geography and authentic, easy-to-make recipes that taste great. Learn about African, French, Italian, Mexican, Middle Eastern, and Japanese and Chinese cooking. Each kid-tested recipe includes step-by-step instructions and how-to photos. Tools and ingredients lists are also provided, along with pronunciation guides when needed. So grab an apron and prepare for a tasty adventure! Books include: ingredients & tool lists, visual index of cooking terms, world map with highlighted areas, step-by-step instructions and photos, and allergy & safety information. |
| world chef tools: Cognitive Cooking with Chef Watson IBM, Watson (Chef.), Institute of Culinary Education, 2015 Inspiring innovation & culinary exploration. Outside the box. Creative. Whether in the fields of medicine, engineering or cooking, the ability to break the mold and imagine new concepts has long been considered a purely human ability. Until now. With Watson and the poer of cognitive computing, professionals and creators no longer need to rely on experience, intuition and elisive inspiration to make new discoveries. Chef Wtson is the result of purposeful innovation, a collaboration between the Institute of Culinary Education and IBM Watson, thty his produced a groundbreaking cookbook unlike any you've ever seen before. |
| world chef tools: The Hotel World , 1917 |
| world chef tools: Attract, Retain, and Develop Nicholas Wyman, 2025-04-08 From an award-winning chef turned workforce practitioner, the fresh approach to hiring and retention that you hunger for. As a hiring manager or business owner, you feel the strain of technology-driven skill transformations, economic uncertainty, and generational shifts. Now more than ever, leaders must close the gap between what companies need to be efficient and what employees need for meaningful work-life harmony. Attract, Retain, and Develop is a recipe for holistic workforce development. Fusing his experience in world-class kitchens with real-world business acumen, author Nick Wyman offers key ingredients for redefining the future of work, inviting you to: Disrupt. Discover how and why you should embrace change through disrupting common workplace patterns. Thrive. Create a work environment where innovation and well-being go hand-in-hand. Evolve. Explore the merits of fostering team development of new skills. Connect.Attract, Retain, and Develop reminds us that human connection is irreplaceable and that it is possible to forge real, lasting relationships in the workplace. Work should be a place where everyone thrives. Wyman champions tactics like mentorship, apprenticeship, and agile adaptation of technology, providing you with the tools to build a workplace where employees feel heard, challenged, and passionately connected to their roles. |
| world chef tools: The Most Spectacular Restaurant in the World Tom Roston, 2019-09-10 An “engrossing” history of the restaurant atop the World Trade Center “that ruled the New York City skyline from April 1976 until September 11, 2001” (Booklist, starred review). In the 1970s, New York City was plagued by crime, filth, and an ineffective government. The city was falling apart, and even the newly constructed World Trade Center threatened to be a fiasco. But in April 1976, a quarter-mile up on the 107th floor of the North Tower, a new restaurant called Windows on the World opened its doors—a glittering sign that New York wasn’t done just yet. In The Most Spectacular Restaurant in the World, journalist Tom Roston tells the complete history of this incredible restaurant, from its stunning $14-million opening to 9/11 and its tragic end. There are stories of the people behind it, such as Joe Baum, the celebrated restaurateur, who was said to be the only man who could outspend an unlimited budget; the well-tipped waiters; and the cavalcade of famous guests as well as everyday people celebrating the key moments in their lives. Roston also charts the changes in American food, from baroque and theatrical to locally sourced and organic. Built on nearly 150 original interviews, The Most Spectacular Restaurant in the World is the story of New York City’s restaurant culture and the quintessential American drive to succeed. “Roston also digs deeply into the history of New York restaurants, and how Windows on the World was shaped by the politics and social conditions of its era.” —The New York Times “The city’s premier celebration venue, deeply woven into its social, culinary and business fabrics, deserved a proper history. Roston delivers it with power, detail, humor and heartbreak to spare.” ?New York Post “A rich, complex account.” ?Kirkus Reviews (starred review) |
| world chef tools: The Chocolatier's Shop The proud collective of Callebaut Chefs, 2024-09-21 After the succesful recipes of The Chocolatier's Kitchen, this second Callebaut book, The Chocolatier's Shop, brings a refreshing practical element into the picture. It serves as a guide for aspiring chocolatiers and confectioners, focusing on how to start or scale your business. This book lists the many topics and questions you'll encounter when setting up a new chocolate business. It also tackles the most common challenges, doubts and hurdles a first-time entrepreneur is confronted with. But besides offering theory alongside a practical framework, it shares real-life stories to inspire you to follow your dream. You will find first-hand recollections of 25 internationally renowned and successful chocolatiers, who gave us a sneak peek into their businesses and how they got started. They have shared the good (and the not so good) experiences throughout their entrepreneurial journeys, explaining how they tackled challenges, and the choices they made along the way. Side-by-side, The Chocolatier's Kitchen and The Chocolatier's Shop make a complete toolbox for every confectioner who wants to grow and build a successful business. |
| world chef tools: Gordon Ramsay Makes It Easy Gordon Ramsay, Jill Mead, Mark Sargeant, Helen Tillott, 2006 Shows how you can eat great food at home, without breaking the bank or spending hours in the kitchen. This is a collection of dishes featuring flavour combinations and uncomplicated cooking methods. The recipes cater for every occasion - from breakfast through to dinner, informal and formal, for friends and family, for grown-ups and kids. |
| world chef tools: Kitchen Equipment Guide Harriet Bookman, AI, 2025-02-18 Unlock the world of international cuisine with the Kitchen Equipment Guide, your essential reference to mastering cooking methods using the right tools. This comprehensive guide explores cookware and utensils, revealing how specific equipment, like a wok for Asian stir-fries or a tagine for Moroccan stews, is crucial for authentic flavors. The book emphasizes selecting durable, high-quality equipment while explaining the functionality and material composition of various tools. Delving into culinary history, the guide highlights how innovations in kitchen equipment have shaped cooking practices across cultures. From basic implements to modern appliances, each tool plays a vital role. The book progresses chapter by chapter, covering categories like pots and pans, knives, and specialized baking or grilling tools. It then explores how specific tools define international cuisines, offering a practical approach to building a well-equipped kitchen suited to diverse cooking styles. |
| world chef tools: Egg Michael Ruhlman, Donna Turner, 2014-08-02 In this innovative cookbook, James Beard award-winning author Michael Ruhlman explains why the egg is the key to the craft of cooking. For culinary visionary Michael Ruhlman, the question is not whether the chicken or the egg came first, it's how anything could be accomplished in the kitchen without the magic of the common egg. He starts with perfect poached and scrambled eggs and builds up to brioche and Italian meringue. Along the way readers learn to make their own mayonnaise, pasta, custards, quiches, cakes, and other preparations that rely fundamentally on the hidden powers of the egg. |
| world chef tools: Little Chef Elisabeth Weinberg, Matt Stine, 2018-07-03 A little girl prepares to make her grandmother's favorite meal in this energetic picture book. Full color. |
| world chef tools: Denver & Boulder Chef's Table Ruth Tobias, 2013-08-20 Landscape has everything to do with who Coloradans are and thus how they cook, eat, and drink. Ruggedness is a given: the cowboys and outlaws of the old Wild West have their modern-day equivalents in chefs and back-to-the-land enthusiasts who forage for forest mushrooms when they’re not tending to their beehives and chicken coops. This sense of adventure and emphasis on locally-sourced ingredients is imparted on every plate served in Denver and Boulder’s restaurants and eateries. Combined with a spotlight on cooking traditions from around the world, the Front Range dining scene has never felt so exciting and vibrant, all the while set against a singular backdrop: the Rocky Mountains. Denver & Boulder Chef’s Table gathers the cities’ best chefs and restaurants under one roof, featuring recipes for the home cook from over fifty of the region’s most celebrated restaurants and showcasing full-color photos of mouth-watering dishes, award-winning chefs, and lots of local flavor. |
| world chef tools: Jacques Pépin New Complete Techniques Jacques Pépin, 2012-11-13 The “concise, informative, indispensable” work by the grand master of cooking skills and methods—now completely revised and updated (Anthony Bourdain). For decades, Jacques Pépin has set the standard for culinary greatness and mastery of French cuisine—ever since his seminal works on kitchen how-tos, La Méthode and La Technique, hit the shelves in the seventies. Now Pépin revisits the works that made him a household name in a completely revised and updated edition of his classic book. Filled with thousands of photographs demonstrating techniques; new advice and tips; and hundreds of recipes ranging from simple to sublime, this is the must-have manual for any kitchen aficionado. Pépin offers step-by-step instructions on every aspect of cooking, including: learning basics, such as how to use knives correctly and how to cut a flawless julienne; conquering classic recipes, such as crêpes suzette and hollandaise sauce; creating whimsical and elegant decorations, such as olive rabbits and tomato flowers; tackling inventive ways of becoming a culinary superstar, such as turning an old refrigerator into a makeshift smoker; and much more. No matter the recipe or skill, Pépin has time-tested instructions on how to do it like the pros—and Jacques Pépin New Complete Techniques brings all of the master chef’s secrets into one easy-to-use guide, guaranteed to please any palate, wow any guest, and turn any home cook into a gastronomic expert. |
| world chef tools: Novel Preaching Alyce M. McKenzie, 2010-02-01 In this lively and accessible book, Alyce McKenzie explores how fiction writers approach the task of writing novels: how they develop their ideas, where they find their inspiration, and how they turn the spark of a creative notion into words on paper that will captivate the masses. McKenzie's study shows how preachers can use the same techniques to enhance their own creativity and to turn their ideas into powerful, well crafted sermons. Novel Preaching offers a wealth of advice from successful fiction writers, including Isabelle Allende, Frederick Buechner, Julia Cameron, Annie Dillard, Natalie Goldberg, Stephen King, Toni Morrison, Joyce Carol Oates, and Melanie Rae Thorn, and also includes a number of sample sermons from McKenzie herself. |
| world chef tools: Learning CFEngine 3 Diego Zamboni, 2012 Get up to speed on CFEngine 3, the open source configuration management software that enables you to automate everything from one-server shops to enterprise computer networks. This hands-on introduction shows you how to use CFEngine 3 to implement and manage and your IT infrastructure in a sustainable, scalable, and efficient manner. Through numerous examples, you'll learn how to use CFEngine to perform tasks such as user management, software installation, and security. You'll also learn how to focus on higher-level issues of design, implementation and maintenance, knowing that CFEngine is handling the lower-level details for you automatically. Discover how far you can go with system automation, using CFEngine Become familiar with the software's principles, components, and policy structure Configure CFEngine step-by-step to perform routine tasks on your system Specify custom machine configuration without making changes by hand Get tricks and patterns that you can use in your own CFEngine policies Maintain separate CFEngine environments for development, testing, production, or other uses |
| world chef tools: Vietnamese Home Cooking Charles Phan, 2012-09-25 In his eagerly awaited first cookbook, award-winning chef Charles Phan from San Francisco's Slanted Door restaurant introduces traditional Vietnamese cooking to home cooks by focusing on fundamental techniques and ingredients. When Charles Phan opened his now-legendary restaurant, The Slanted Door, in 1995, he introduced American diners to a new world of Vietnamese food: robustly flavored, subtly nuanced, authentic yet influenced by local ingredients, and, ultimately, entirely approachable. In this same spirit of tradition and innovation, Phan presents a landmark collection based on the premise that with an understanding of its central techniques and fundamental ingredients, Vietnamese home cooking can be as attainable and understandable as American, French, or Italian. With solid instruction and encouraging guidance, perfectly crispy imperial rolls, tender steamed dumplings, delicately flavored whole fish, and meaty lemongrass beef stew are all deliciously close at hand. Abundant photography detailing techniques and equipment, and vibrant shots taken on location in Vietnam, make for equal parts elucidation and inspiration. And with master recipes for stocks and sauces, a photographic guide to ingredients, and tips on choosing a wok and seasoning a clay pot, this definitive reference will finally secure Vietnamese food in the home cook’s repertoire. Infused with the author’s stories and experiences, from his early days as a refugee to his current culinary success, Vietnamese Home Cooking is a personal and accessible guide to real Vietnamese cuisine from one of its leading voices. |
| world chef tools: The Pastry Chef's Apprentice Mitch Stamm, 2011-07-01 For many people, pastries, cakes, chocolates, and sweets come ready to eat right from the grocery store. If they're lucky, a local bakery or chocolate shop satisfies the community's sweet tooth. Few people think they have the skill or the time to tackle something as seemingly complicated and time-consuming as homemade pastry. In The Pastry Chef's Apprentice, author Mitch Stamm simplifies a culinary school's core pastry curriculum and teaches the reader just how quickly you can go from sifting and stirring to spectacular. The masters featured in The Pastry Chef’s Apprentice teach classic pastry skills, such as caramel, pate a choux, tart crusts, and more, to the amateur food enthusiast. Through extensive, diverse profiles of experienced experts plus fully illustrated tutorials and delicious recipes, the reader gets insider access to real-life chefs, bakers, culinary instructors, and more. With these new skills—or just the chance to revisit their old standards—everyone from casual cooks to devoted epicures will learn dozens of new ways to take their kitchen skills to the next level. Featured chefs include: Laurent Branlard, USA: restaurateur and Executive Pastry Chef at the Swan and Dolphin Resorts at Disney World Frederic Deshayes, France: Chief Pastry & Bakery Instructor at At-Sunrice GlobalChef Academy Thaddeus Dubois, USA: former White House Executive Pastry Chef and Culinary Mentor Robert Ellinger, UK/USA: owner of Baked to Perfection, founder of the Guild of Baking and Pastry Arts, and international pastry competition judge Lauren V. Haas, USA: Assistant Pastry Chef at Albert Uster Imports and Instructor at Johnson & Wales University Thomas Haas, Germany/USA En-Ming Hsu, USA: Chef Instructor at the French Pastry School in Chicago William Leaman, USA: World Champion Baker and Owner of Bakery Nouveau in Seattle Iginio Massari, Italy: Author, Restaurateur, and Founder of the Academy of Italian Master Pastry Chefs Kanjiro Mochizuki, Japan: Executive Pastry Chef at the Imperial Hotel in Tokyo Ewald Notter, Switzerland/USA: Founder and Director of Education of Notter School of Pastry Arts Kim Park, South Korea: owner of the Green House Bakery and captain of South Korea’s national pastry team Jordi Puigvert, Spain: founder of Sweet‘n Go, consultant, and professor at the School of the Hotel de Girona in Spain Anil Rohira, India/Switzerland: Corporate Pastry Chef for Felchlin Switzerland and coach and judge for national and international competitions Sébastien Rouxel, France/USA: Executive Pastry Chef for the Thomas Keller Restaurant Group Kirsten Tibballs, Australia: Founder of Savour Chocolate and Patisserie School in Melbourne Franz Ziegler, Switzerland: Author and Consultant |
| world chef tools: Customizing Chef Jon Cowie, 2014-08-28 Take advantage of Chef’s highly customizable design to tackle specific automation issues that you can’t solve by simply using Chef’s tools, resources, and services out of the box. With this practical guide, you’ll examine the internal structure of this configuration management technology and learn where, how, and why to add custom code. Author Jon Cowie not only provides code snippets and practical advice for customizing Chef, but also helps you determine case by case whether it’s in your best interests to customize at all. If you have intermediate-to-advanced Chef experience, this book is indispensable. Explore Chef’s typical setups and why you’d want to customize them Learn the Ruby concepts needed to write customizations Customize the Chef run process and explore Chef’s internal classes Gain more insight into your Chef runs through handlers and Chef’s event stream Level up your Chef recipes by writing your own resources and providers Create and extend plugins for Knife—Chef’s command-line tool Interact with the Chef API to write scripts and reports Learn how to contribute customizations to the Chef community |
| world chef tools: Culinary Convenience: Indispensable Equipment For Modern Chefs Charlotte Grace Richardson, This book is a comprehensive guide for modern chefs, focusing on culinary convenience and the equipment that is essential to their cooking. It offers invaluable insights into the tools and gadgets that every chef needs to streamline their cooking process and enhance their creativity in the kitchen. From high-quality knives and versatile cookware to advanced appliances and innovative kitchen utensils, this book showcases the indispensable equipment that can greatly simplify the preparation and cooking of meals. Whether you're a professional chef or an avid home cook, this essential resource will help you navigate the world of culinary convenience and ensure that you have the right tools at your disposal to create mouthwatering dishes with ease. With detailed descriptions, clear explanations, and practical advice, this book is your ultimate companion for achieving culinary success in the modern kitchen. |
| world chef tools: Blue Zone Diet Meal Prep Jade Summers, Want to live longer, feel healthier, and eat delicious meals along the way? 🌿🥗 The Blue Zone Diet Meal Prep is your ultimate guide to unlocking the secrets of the world's longest-living populations. Inspired by the diets of Okinawa, Sardinia, and other Blue Zones, this book provides science-backed strategies for eating well while simplifying meal prep. ✅ Discover longevity-boosting meals packed with plant-based goodness ✅ Master easy & sustainable meal prep techniques ✅ Learn the fundamental principles of Blue Zone nutrition ✅ Explore flavorful, nourishing recipes inspired by the world's healthiest communities ✅ Enjoy wholesome, stress-free eating that aligns with a long, vibrant life Start your journey toward better health today—one meal at a time! 🥑🍲 |
| world chef tools: Letters to a Young Chef Daniel Boulud, 2009-04-28 Daniel Boulud is a pioneer of our contemporary food culture-from the reinvention of French food to the fine dining revolution in America. A modern man with a classical foundation and a lifetime of experience, Boulud speaks with passion about the vocation of creating food. Part memoir, part advice book, part recipe book, this updated edition celebrating of the art of cooking will continue to delight and enlighten all chefs, from passionate amateurs to serious professionals. |
| world chef tools: Companies and Their Brands , 2006 |
| world chef tools: Where Chefs Eat , 2018-04-04 Eat around the world with 650 of the world's best chefs. Wherever you are, youll never miss the best local diner for breakfast, the best restaurant for a business dinner, or the best place for a late night snack - and everything in between. This all-new, completely revised, third edition of the global restaurant guidebook that has sold more than 250,000 copies features more than 7,000 recommendations for more than 4,500 restaurants in more than 70 countries. Wherever you are, you'll never miss the best local diner for breakfast, the best restaurant for a business dinner, or the best place for a late night snack ? and everything in-between. With city maps, key information, reviews and recommendations from the chefs themselves, this is the guide for savvy restaurant-goers and arm chair foodies in major cities and towns worldwide. WHERE: With recommendations in more than 70 countries - from the United States to Buenos Aires from Ireland to Estonia from Greece to South Africa, discover the best eateries for your destination. CHEFS: Find out where and what the world's best chefs eat including: Jason Atherton, Shannon Bennett, Helena Rizzo, Stephen Harris, Yotam Ottolenghi, Yoshihiro Narisawa, and hundreds more. EAT: From breakfast to late night, bargain to high end - discover the best places to eat for just the right occasion. |
| world chef tools: Programming for PaaS Lucas Carlson, 2013-07-31 Platform-as-a-Service (PaaS) is gaining serious traction among web and mobile developers, but as new PaaS providers emerge and existing vendors upgrade their features, it’s hard to keep track of what PaaS has to offer. This thorough introduction takes you through the PaaS model from a developer’s point of view, and breaks down the types of services that Google App Engine, Windows Azure, Heroku, Cloud Foundry, and others deliver. Whether you’re an entrepreneur or part of a large enterprise development team, this book shows you how PaaS can help you focus on innovative applications, rather than spend your time worrying about technical operations. Track the cloud’s evolution from IaaS and DevOps to PaaS Learn how PaaS combines the simplicity of shared web hosting with the control of dedicated hosting Explore the benefits of both portable and non-portable PaaS options Apply best practices for moving legacy apps to PaaS—and understand the challenges involved Write new applications for PaaS from scratch with RESTful meta-services Use PaaS to build mobile apps with backend services that scale Examine the core services that each major provider currently offers Learn the situations in which PaaS might not be advantageous |
| world chef tools: Baking for All Occasions Flo Braker, 2012-09-21 Baking expert Flo Braker rises to the occasion with more than 200 celebration-worthy recipes for baked goods. Whether it's an impressive Dark Chocolate Custard Tart to wish someone a happy birthday, a blue ribbon-worthy batch of Fresh Mint Brownies for the annual family reunion, or an Old World Braided Coffee Cake to impress the bridge club, each recipe is custom-crafted to commemorate life's special events. Lots of introductory information on techniques and ingredients ensure that each treat will be baked to perfection, making this a fabulous reference for any cookbook library. Baking for All Occasions makes each day something to celebrate. |
| world chef tools: thepurplebook(R), 2007 edition Hillary Mendelsohn, 2009-05-30 More people are shopping online than ever before and thepurplebook2007 provides consumers with an easy guide tothe best web sites based on product selection and customer service. Everything from major on-line stores to surprising, little-known sites are featured, including smart reviews and insider tips and hints.Whether one is looking for the perfect anniversary gift, a terrific holiday package, a new kitchen design, or the perfect home entertainment system, this indispensible resource will help them find the best, most affordable merchandise quickly and with the click of a button. |
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