Big Bad-Ass Book of Shots: Over 1,400 Recipes to Get the Party Started
Author: Paul Knorr
Here’s a hip, authoritative guide to shots, shooters, and slammers, destined to become the twenty-something barfly’s bible. Totally indulgent, unabashedly devoted to silly, free-spirited fun, it’s packaged in a chunky format. And it’s sure to eliminate the competition because of the astonishing volume and variety of recipes: more than 1,400 recipes include such college standards as the Body Shot, Jello Shot, Tequila Slammer, and Lemon Drop, plus hundreds of wild and crazy variations. Recipes are accompanied by photographs of highly collectible shot glasses, emblazoned with all manner of images and mottoes.
Books about marketing: How to Taste or 365 Party Food Recipes
Soul of a Chef: The Journey Towards Perfection
Author: Michael Ruhlman
With The Soul of a Chef, Ruhlman lays bare the vigorous competition necessary to become a Certified Master Chef at the CIA, a process in which the chef spends ten consecutive sixteen-hour days cooking in styles ranging from contemporary Asian to classical French, under relentless scrutiny. This intense, almost bizarre cooking test - ultimately an attempt to define an objective truth of great cooking - begins Ruhlman's journey into the dark heart of the profession and soul of a chef." "Ruhlman observes, cooks with, and writes about three distinctive chefs of different stripes - Brian Polcyn of the Five Lakes Grill in Milford, Michigan; Michael Symon, a rising star at Cleveland's Lola Bistro; and Thomas Keller, proprietor of Napa Valley's the French Laundry, and, the author argues, one of the best American chefs working today." "Ruhlman attempts to understand what makes one chef, and restaurant, successful and another not; when cooking rises to the level of art; why one should cook in the first place; and what, in the end, is the source of America's ravenous hunger for knowledge about food and cooking.
Los Angeles Times
....The Soul of the Chef is a lively blend of reportage, reflection and recipes.
Publishers Weekly
In this follow-up to his cooking school odyssey, The Making of a Chef, Ruhlman examines what causes chefs to seek absolute perfection. The book is divided into three parts: in the first, Ruhlman observes the arduous Certified Master Chef exam at the Culinary Institute of America, which was the setting for his first book. The second segment focuses on Michael Symon, a rising star at Lola (in Cleveland) who was recently dubbed one of the 10 best chefs in America by Food & Wine. The third is dedicated to Thomas Keller, chef of California's esteemed French Laundry. While Ruhlman's play-by-play descriptions of chefs struggling to cook exactly as Escoffier dictated 90 years earlier can be exciting (and the stories of those who failed heartbreaking), they strongly echo his previous book's account of culinary education. The author fares better in his portrait of Keller's development into an exacting perfectionist. But even here Ruhlman often slips into simply writing about the process of working on The French Laundry Cookbook, to which he contributed the text, or repeating stories that appear in it. Overall this book makes a fine introduction to Ruhlman's writing, but readers of his previous books will be disappointed to find the chef reheating leftovers. (July) Copyright 2000 Cahners Business Information.|
Library Journal
Writer and trained chef Ruhlman (The Making of a Chef) claims to be searching for the essence of what drives a great chef. In 1997, he attended the Certified Master Chef exam at the Culinary Institute of America, the most grueling, comprehensive, and controversial cooking test in America. He observes and interviewed, among others, Bryan Polcyn of Five Lakes Grill in Michigan. Next he moved to Cleveland to report on another star chef, Michael Symon of the Lola Bistro and Wine Bar. The third section of his book concerns Thomas Keller of the French Laundry in the Napa Valley, called by many the best chef working in America today. Each section of the book is fascinating in itself, especially the introductory section on the Certified Master Chef exam, an ordeal of almost hellish intensity. Unfortunately, his search for "the soul of a chef" is laid over what are essentially three separate pieces. Less than the sum of its part, the book will eventually test anyone's patience for reading page after page of menus and description of nouvelle cuisine creations. An appendix offers a selection of recipes from each chef profiled. Recommended for large public libraries.--Tom Cooper, St. Louis P.L., MO Copyright 2000 Cahners Business Information.
The New York Times Book Review - Anthony Bourdain
Ruhlman sets out to . . . delve so deeply into the hearts and minds of a few select chefs that he may discover the essence of haute cuisine. Amazingly enough, he succeeds -- by turning his investigation into an adventure story . . .
Internet Bookwatch
The author's prior Making Of A Chef became a cult classic in 1997; Soul of a Chef is a companion volume further exploring the world of professional cooking, blending an autobiography with insights into what it takes to become a top-ranking chef in the industry. From his experiences with three distinctive chefs to his attempts to understand culinary and restaurant success and failure, Soul of a Chef is a revealing winner.
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