Mostrando resultados por Editor "Tantor Audio" en Culinario

Natalie MacLean, a bestselling wine writer, is shocked when her husband of twenty years, a high-powered CEO, demands a divorce. Then an online mob of rivals comes for her career. Wavering between despair and determination, she must fight for her son, rebuild her career, and salvage her self-worth using her superpowers: heart, humor, and an uncanny ability to pair wine and food.

A rags-to-$9-billion-riches story. A crash course in Burger King history and fast food in America, The Burger King is McLamore's candid and conversational memoir. Written before his death in 1996, he talks of his life, the birth of the Whopper, and the rise of Burger King. McLamore's account of Burger King offers an instructive and inspiring tale to young entrepreneurs. Here's a story of entrepreneurship development from one of the top entrepreneurs of fast food chains.

Prolific cookbook author Brigit Binns's coming-of-age memoir—costarring her alcoholic actor father Edward Binns and glamorous but viciously smart narcissistic mother—reveals how simultaneous privilege and profound neglect lead Brigit to seek comfort in the kitchen, eventually allowing her to find some sense of self-worth. Peppered with humor and seasoned with optimism, Brigit's story is an entertaining tribute to female resilience.

In 1949, a young Chinese housewife arrived in Taiwan and transformed herself from a novice to a natural in the kitchen. She launched a career as a cookbook author and television cooking instructor. Years later, in America, flipping through her mother's copies of Fu Pei-mei's Chinese cookbooks, historian Michelle T. King discovered more than the recipes to meals of her childhood. She found, in Fu's story and in her food, a portal to another time, when a generation of middle-class female home cooks navigated the postwar transformations taking place across the world.

Out of Line describes Lynch's remarkable process of self-invention, including her encounters with colorful characters of the food world, and vividly evokes the magic of creation in the kitchen. It is also a love letter to South Boston and its vanishing culture, governed by Irish Catholic mothers and its own code of honor. Through her story, Lynch explores how the past - both what we strive to escape from and what we remain true to - can strengthen and expand who we are.

In 2007 chef Grant Achatz seemingly had it made. He had been named one of the best new chefs in America by Food & Wine in 2002, received the James Beard Foundation Rising Star Chef of the Year Award in 2003, and in 2005 he and Nick Kokonas opened the conceptually radical restaurant Alinea, which was named Best Restaurant in America by Gourmet magazine. Then, Achatz was diagnosed with stage IV squamous cell carcinoma - tongue cancer.

The Last Supper Club reveals the ups and downs of a waiter's workday and offers an insightful perspective on what makes a job good, bad, or great. For Batt, this job turns out to be considerably more fun, and possibly more rewarding, than his academic career, and his insider's view of waiting tables extols the significance of our food and the places where we gather to enjoy it-or serve it.

At 28, Jessica Fechtor was happily immersed in graduate school and her young marriage and thinking about starting a family. Then one day she went for a run, and an aneurysm burst in her brain. She nearly died. She lost her sense of smell and the sight in her left eye and was forced to the sidelines of the life she loved. Jessica's journey to recovery began in the kitchen as soon as she was able to stand at the stovetop and stir. There, she drew strength from the restorative power of cooking and baking.

America is more than just a fast food nation. Food Americana is the inside story of how generations of Americans have formed a national cuisine with tastes from all over the world. Fried chicken was a distinctly Southern dish - now it's the Sunday night special at the Chateau Marmont Hotel in Hollywood. A Utah restaurant won Maine's annual Best Lobster Roll competition. And perhaps the ultimate all-American dish, pizza, is served up in 30 different styles, a total of three billion pies a year, an average of 23 pounds for each of us.

A waiter's job is to deceive you. They want you to believe in a luxurious calm because on the other side of that door . . . is hell. Edward Chisholm's spellbinding memoir of his time as a Parisian waiter takes you beneath the surface of one of the most iconic cities in the world—and right into its glorious underbelly.

In The Food and Wine of France, influential food writer Edward Behr investigates French cuisine and what it means, in encounters from Champagne to Provence. He tells the stories of French artisans and chefs who continue to work at the highest level. Many people in and out of France have noted for a long time the slow retreat of French cuisine, concerned that it is losing its important place in the country's culture and in the world culture of food. And yet, as Behr writes, good French food remains very, very delicious.

Reading and eating, like Krazy and Ignatz, Sturm und Drang, prosciutto and melon, Simon and Schuster, and radishes and butter, have always, for me, simply gone together. The book is a product of these combined gluttonies.

In Paris for a weekend visit, Elizabeth Bard sat down to lunch with a handsome Frenchman - and never went home again. Was it love at first sight? Or was it the way her knife slid effortlessly through her pavé au poivre, the steak's pink juices puddling into the buttery pepper sauce? Lunch in Paris is a memoir about a young American woman caught up in two passionate love affairs - one with her new beau, Gwendal, the other with French cuisine.

In Cooking as Fast as I Can, Cat Cora reveals, for the first time, coming-of-age experiences from early childhood sexual abuse to the realities of life as a lesbian in the Deep South. She shares how she found her passion in the kitchen and went on to attend the prestigious Culinary Institute of America and apprentice under Michelin-star chefs in France. After her big break as a cohost on the Food Network's Melting Pot, Cat broke barriers by becoming the first-ever female Iron Chef.

Feasting her way through an Italian honeymoon, Jen Lin-Liu was struck by culinary echoes of the delicacies she ate and cooked back in China, where she’d lived for more than a decade. Who really invented the noodle? she wondered, like many before her. But also: How had food and culture moved along the Silk Road, the ancient trade route linking Asia to Europe - and what could still be felt of those long-ago migrations?

Bobby Hutchinson, a best-selling Harlequin writer, decides to open a B & B in Vancouver, BC, when sales of romance novels falter. Despite never having stayed in a B & B and knowing absolutely nothing about running one, she jumps right in. Strange people from nearby and halfway around the world arrive at her home with their stories and struggles, not to mention their baggage, psychological and otherwise.

Forever a girl obsessed with all things French, sweet freak Amy Thomas landed a gig as rich as the purest dark chocolate: leave Manhattan for Paris to write ad copy for Louis Vuitton. Working on the Champs-Élysées, strolling the charming streets, and exploring the best patisseries and boulangeries, Amy marveled at the magnificence of the City of Light. But does falling in love with one city mean turning your back on another? As much as Amy adored Paris, there was part of her that felt like a humble chocolate chip cookie....

A is for Aronia, berry member of the apple family, clothes-stainer, super-fruit with reputed healing power. D is for Durian, endowed with a dramatic rind and a shifting odor - peaches, old garlic. M is for Medlar, name-checked by Shakespeare for its crude shape, beloved by gardeners for its flowers. In this work of unique invention, these and other difficult fruits serve as the central ingredients of 26 lyrical essays that range from deeply personal to botanical, from culinary to medical, from humorous to philosophical.

Nobu needs no introduction. One of the world's most widely acclaimed restaurateurs, his influence on food and hospitality can be found at the highest levels of haute-cuisine to the food trucks you frequent during the work week. But now, we are finally introduced to the private Nobu, and what makes Nobu special, and what made him famous, is the spirit of what exists on these pages. He shows us repeatedly that success is as much about perseverance in the face of adversity as it is about innate talent.

What happens when a classically trained New York chef and fearless omnivore heads out of the city and into the wild to track down the ingredients for her meals? After abandoning Wall Street to embrace her lifelong love of cooking, Georgia Pellegrini comes face to face with her first kill. From honoring that first turkey to realizing that the only way we truly know where our meat comes from is if we hunt it ourselves, Pellegrini embarks on a wild ride into the real world of local, organic, and sustainable food.