Showing results for "The Cooks" in Professionals & Academics

Read by the author and available digitally for the first time From the star of No Reservations, Anthony Bourdain's New York Times-bestselling chronicle of travelling the world in search the globe's greatest culinary adventures "Bourdain shows himself to be one of the country's best food writers...

Esta biografia atual apresenta pela primeira vez uma visão completa dos anos de Cook na Apple—de sua contratação ainda jovem para o setor de operações até os desafios como CEO. Recheada de bastidores e entrevistas com nomes que ajudaram a moldar a empresa como é hoje, traz um vislumbre das mudanças e dos novos rumos traçados por Cook enquanto tenta alcançar seu ideal: fazer da Apple—e do mundo—um lugar melhor.

“I’m drenched in cream, marinated in wine, basted in cognac, and thoroughly buttered by the end of The Alice B. Toklas Cook Book.” —Eula Biss, New York Times bestselling author of Having and Being Had A beautiful new edition of the classic culinary memoir by Alice B. Toklas, Gertrude...

“Kwame Onwuachi’s story shines a light on food and culture not just in American restaurants or African American communities but around the world.” —Questlove By the time he was twenty-seven years old, Kwame Onwuachi had opened—and closed—one of the most talked about restaurants in...

Author Cory Franklin, MD, who headed the hospital's intensive care unit from the 1970s through the 1990s, shares his most unique and bizarre experiences, including the deadly Chicago heatwave of 1995, treating the first AIDS patients in the country before the disease was diagnosed, the nurse with rare Munchausen syndrome, the only surviving ricin victim, and the professor with Alzheimer's hiding the effects of the wrong medication.

Tom Colicchio cooked his first recipe at 13 years old—a stuffed eggplant from an issue of Cuisine magazine that he picked up out of boredom—and it changed his life. Listeners are in for a treat as the talented Will Damron (who has read over 700 audiobooks) delivers an immersive account of...

When Daniel Duane became a father, this San Francisco surfer and climber found himself trapped at home with no clue how to contribute. Inept at so many domestic tasks, and less than eager to change diapers, he took on dinner duty. Duane had a few tricks: pasta, stir-fry...well, actually, those were his only two tricks. But he had a biographical anomaly: Chef Alice Waters had been his preschool teacher. So he cracked one of her Chez Panisse cookbooks and cooked his way through it.

Finalist for the Washington State Book Award From the award-winning author of The Mushroom Hunters comes the story of an iconic fish, perhaps the last great wild food: salmon. For some, a salmon evokes the distant wild, thrashing in the jaws of a hungry grizzly bear on TV. For others...

When James Cook's daughter was nearly one, he began to suspect that she wasn't simply a 'late bloomer', as he and his wife were telling friends and family. Emily was strongly taken by images and patterns around the house, had a marked response to music, but never pointed at anything, and hadn't crawled yet. At the age of two-and-a-half, after months of invasive tests, Emily was finally diagnosed with severe autism and everything changed.

थॉमस कुक हा पर्यटन क्षेत्रातला जगातला सर्वात मोठा ब्रँड आहे. ज्या काळी पर्यटन व्यवसाय म्हणून माहिती नव्हते तेव्हापासून म्हणजे १८४१ साली थॉमस कुक कंपनीची स्थापन झाली आणि आजही हा ब्रँड अजून टिकून आहे इकेच नव्हे तर तो तितकाच प्रतिष्ठेचा ब्रँड आहे. या ब्रँडच्या घडणीची कहाणी..!

Anthony Bourdain, Gabrielle Hamilton, and Eric Ripert are all well established, accomplished chefs; they share their early cooking experiences, what influenced their cooking styles, and what made them want to be chefs forever. Bourdain is the executive chef at Brasserie Les Halles, the author of the best-selling book Kitchen Confidential: Adventures in the Culinary Underbelly, and the host of the popular Food Network series, A Cook's Tour.

For 20 years, Merge Records has remained true to their belief that you can sign bands because you love their music and respect what they're trying to do. As giant corporate labels struggle for survival, Merge has garnered a secure and growing fan base while releasing some of the best music of our time. Our Noise is the history of the much loved label as seen by those who were there. It features interviews with and profiles of now releases some of indie rock's biggest names.

For the last 100 years, Nom Wah Tea Parlor has been slinging some of the world’s greatest dim sum from New York’s Chinatown. Now owner Wilson Tang tells the story of how the restaurant came to be—and how to prepare their legendary dishes in your own home. Nom Wah Tea Parlor isn’t simply...

With a new foreword by Deb Perelman of Smitten Kitchen, the triumphant sequel to Home Cooking by “a home cook, like you and me, whose charm and lack of pretension make her wonderfully human and a welcome companion as she chatters on about the small culinary accomplishments and discoveries that...

No Meat Required is a bestselling culinary and cultural history of plant-based eating in the United States that delves into the subcultures and politics that have defined alternative food—Diet for a Small Planet for a new generation The vegan diet used to be associated only with eccentric...

It's Not Your Fault delves into what can only be described as communication nightmares as a patient of the medical system. This true accounts show how fragile the trust between medical practitioner and patient can be and how it can be psychologically compromised bringing about negative effects. For example the author was already halfway through her first pregnancy when a well known and respected obstetrician/gynaecologist began treating her for infertility and the possibility of a dangerously big tumor. That large lump turned out to be a baby.

From Queen of Tarts to the nation's heart, Mary Berry shares her Recipe for Life. 'In the words of my father, my birth caused no end of trouble...' From the moment she came into the world - two weeks early, throwing her parents' lives into disarray - Mary has gracefully but firmly done things...

Read Kathleen Flinn's posts on the Penguin Blog. This is the funny and inspiring account of Kathleen Flinn’s struggle in a stew of hot-tempered chefs, competitive classmates, her own “wretchedly inadequate” French, and the basics of French cuisine. Flinn was a thirty-six-year-old middle...

For decades, beloved chef Lidia Bastianich has introduced Americans to Italian food through her cookbooks, TV shows, and restaurants. Now she tells her own story for the first time in this “memoir as rich and complex as her mushroom ragú" (O, the Oprah Magazine). Born in Pula, on the Istrian...

Provence, 1970 is about a singular historic moment. In the winter of that year, more or less coincidentally, the iconic culinary figures James Beard, M.F.K. Fisher, Julia Child, Richard Olney, Simone Beck, and Judith Jones found themselves together in the South of France. They cooked and ate...