Titres dans Culinaire

Well-known as the winner of the third series of The Great British Bake Off and runner up of Strictly Come Dancing with his same-sex dance partner Johannes Radebe, John Whaite's personal story is a complicated narrative of contradictions, highs and lows, told with tenderness, joy, insight and wit, but also unflinching honesty.

In this entertaining, informative, and thoroughly unconventional wine guide, award-winning sommelier, winemaker, and wine educator André Mack presents listeners with the 99 bottles that have most impacted his life. Instead of just pairing wines with foods, Mack pairs practical information with personal stories, offering up recommendations alongside reflections on being one of the only African-Americans to ever work at the top level of the American wine industry. The 99 bottles range from highly accessible commercial wines to the most rarefied Bordeaux....

Liz Hauck and her dad had a plan to start a weekly cooking program in a residential home for teenage boys in state care, which was run by the human services agency he co-directed. When her father died before they had a chance to get the project started, Liz decided she would try it without him. She didn’t know what to expect from volunteering with court-involved youth, but as a high school teacher she knew that teenagers are drawn to food-related activities. This is the story of what happened around the table, and how one dinner became one hundred dinners.

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.

In the Technicolor glow of the early 70s, Jessica B. Harris debated, celebrated, and danced her way from the jazz clubs of the Manhattan's West Side to the restaurants of the Village, living out her buoyant youth alongside the great minds of the day - luminaries like Maya Angelou, James Baldwin, and Toni Morrison. My Soul Looks Back is her paean to that fascinating social circle and the depth of their shared commitment to activism, intellectual engagement, and each other.

Gold Logie-nominated TV personality and food icon Melissa Leong bites down on her demons in this searing memoir, exploring themes of abuse in the hospitality industry, racism, mental health and, for a light palate cleanser, the thrill of mouth-wateringly memorable food. Most of all, she inspires the courage to create a life you really, really want.

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.

Craig was the last person anyone would have expected to open an American diner in Paris. He came from humble beginnings in a working-class town in Connecticut, had never worked in a restaurant, and didn't know anything about starting a brand-new business. But from his first visit to Paris, Craig knew he had found the city of his dreams. Pancakes in Paris is the story of Craig tackling the impossible - from raising the money to fund his dream to tracking down international suppliers for "exotic" American ingredients, and even finding love along the way.

Aujourd'hui, chaque entreprise peut faire le choix de l'hospitalité. Ce recueil de leçons sur le service et le leadership, apprises au cours d'une carrière dans l'hôtellerie, célèbre le seul principe qui ne sera jamais démodé : le désir humain d'être pris en charge. Dans cet aperçu des coulisses du monde de la restauration, L'hospitalité déraisonnable nous montre comment trouver de la magie dans ce que nous faisons - pour nous-mêmes, pour les personnes avec lesquelles nous travaillons et pour celles que nous écoutons.

Building Tiff’s Treats has been a love story unlike any other for these husband-and-wife entrepreneurs who began a two-person operation from their college apartment and grew it into a business that employs thousands and is worth hundreds of millions of dollars. Their highly anticipated debut book, It’s Not Just Cookies: Stories & Recipes from the Tiff’s Treats Kitchen, invites listeners to experience just how Tiffany standing Leon up on a date led to the pair creating an on-demand, baked-to-order, warm cookie delivery brand - the first of its kind.

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.

From his first apprenticeship in France to his Michelin-starred restaurant empire, Jean-Georges Vongerichten’s cuisine is inspired by the freshest ingredients, the simplest techniques, and the drive to make the ordinary perfect. It all started at home. JGV is an invitation into the kitchen with a master chef. With humor and heart, Jean-Georges looks back on success and failure, sharing stories of cooking with legendary chefs Paul Bocuse and Louis Outhier, traveling in search of new and revelatory flavors, and building menus of his own.

When 16-year-old Jessica Wragg applied for a job at her local farm shop in Derbyshire, England, she never expected to land a position behind the butchery counter. Wragg was younger than many of her colleagues by decades, and she was one of the few women on staff, struggling to earn her keep among colleagues who were reluctant to share the tricks of their trade with a novice. Breaking down carcasses by day, and studying animal anatomy by night, Wragg was soon hooked and determined to establish herself in an industry that is steeped in tradition, and often resistant to change.

Camas Davis was at an unhappy crossroads. A longtime magazine writer and editor in the food world, she'd returned to her home state of Oregon with her boyfriend from New York City to take an appealing job at a Portland lifestyle magazine. But neither job nor boyfriend delivered on her dreams, and in the span of a year, Davis was unemployed and on her own. Disillusioned by the years she’d spent mediating the lives of others for a living, she had no idea what to do next. She did know one thing: She no longer wanted to write about the real thing; she wanted to be the real thing.

Hannah Howard is a Columbia University freshman when she lands a hostess job at Picholine, a Michelin-starred restaurant in Manhattan. Eighteen years old and eager to learn, she’s invigorated by the manic energy and knife-sharp focus of the crew. By day Hannah explores the Columbia arts scene, struggling to find her place. By night she’s intoxicated by boxes of heady truffles and intrigued by the food industry’s insiders. She’s hungry for knowledge, success, and love, but she’s also ravenous because she hasn’t eaten more than yogurt and coffee in days.

Before Amy Thielen frantically plated rings of truffled potatoes in some of New York City's finest kitchens - for chefs David Bouley, Daniel Boulud, and Jean-Georges Vongerichten - she grew up in a northern Minnesota town home to the nation's largest French fry factory, the headwaters of the fast food nation, with a mother whose generous cooking dripped with tenderness, drama, and an overabundance of butter.

Bringing to light that food and health go hand in hand, Matthew Kenney used every opportunity to improve his new raw cuisine and its methods. Speaking at TED conferences, moving to Los Angeles and raising awareness globally on how great tasting food can promote health, his brand grew. Nearly 25 years after becoming a disillusioned young chef, Kenney felt at home in his own life for the first time. Not only was he healthy and happy, he had identified the future of food.

The complete history of the legendary Venice landmark where Hemingway, Welles, and others were regulars. A meeting place for writers, artists, models, and the stars of stage, screen, and corporate boardrooms, a luxurious restaurant whose fabulous concoctions and timeless decor have often been imitated but never matched, Harry’s Bar in Venice has remained one of the world’s most renowned watering holes for more than 60 years.

Sweet and Low is the amazing, bittersweet, hilarious story of an American family and its patriarch, a short-order cook named Ben Eisenstadt who, in the years after World War II, invented the sugar packet and Sweet'N Low, converting his Brooklyn cafeteria into a factory and amassing the great fortune that would destroy his family.

Chefs at top restaurants face competing pressures to deliver complex and creative dishes, and navigate market forces to run a profitable business in an industry with exceptionally high costs and low profit margins. Creating a distinctive and original culinary style allows them to stand out in the market, but making the familiar food that many customers want ensures that they can stay in business.