Our Pillivuyt porcelain roasters can be found in fine restaurants throughout France a culinary country where cooking is taken very seriously. Designed and used by chefs worldwide the even-heating properties of these dishes are perfect for roasting meats vegetables and casserole-style dishes. Adaptable to baking desserts or dishes for a large group and perfect for serving as well. Over gentle heat roasters can be de-glazed on the stovetop to make outstanding gravy from the pan drippings. Clean-up is a breeze. The Pillivuyt roasters all-white finish and timeless design is robust and durable enough for everyday use going from freezer to oven to table and into the dishwasher.

Thumb

Avatar

0 repins 0 comments

101 quick and easy recipes from the pages of BBC olive magazine olive magazine, published monthly, has a circulation of over 60,000 since its launch in November 2003 Each recipe is accompanied by a full page color picture 101 photos by the UK's top photographers The Good Food series has been massively successful with total sales exceeding half a million copies You don't need to slave for hours to dish up fresh and fabulous food. Easy, no-fuss meals that look fantastic can be on the table in 30 minutes or less. In olive 101 quick fix dishes, you'll find loads of inspiring speedy suppers like Lamb Cutlets with Almond Tabbouleh, Spring Greens and Blue Cheese Risotto and Salmon Cakes with Lemon Mayo or, if you're in a sweeter kind of mood, why not try Summer Berry Fools or Toffee Banana Puffs? Split into clearly defined chapters, including main meals, starters, and puds, you can quickly track down the dish you want. Each recipe is accompanied by a full-color photo so you can cook with complete confidence. olive is the magazine for modern foodies. As well as easy recipes, restaurant reviews, and foodie travel guides, olive features the food issues that matter, insider shopping advice, unpretentious wine recommendations, and respected columnists such as superchef Gordon Ramsay and MasterChef's John Torode. Find out more at olivemagazine. co. uk

Thumb

Avatar

0 repins 0 comments

Back cover text Having been in the food service industry since my teens, owning a restaurant and upscale catering service, I've collected many wonderful recipes. My experiences ran the gamut from A to Z - creating menus for a romantic dinner for two to a spring brunch adorned with tulips, to a Christmas cocktail party for 500 at an estate overlooking Biscayne Bay, enchanting yacht christenings, weddings, funerals, bar mitzvahs. Every event was a unique experience. Fitting together seamlessly, the food matching both the occasion and the host. I have assembled here easy to make recipes that don't require extensive, exotic ingredients. Have fun! Awaken the senses! Get the nose, tongue, eyes and ears aroused. If you want to be intimate, create the ambiance. Candles, linen, roses. Aphrodisiacs? Use dark chocolate paired with a robust red wine. If you want to be hot & spicy, use cayenne and chilies. If you want to be silky and sexy, express it with your sauces. Having 30 friends enjoy an afternoon barbeque? Crank up the music and the grill! Prefer a more staid cocktail party? Doily lined platters, servers donning white gloves and black bowties, soft classical music wafting throughout the room sets that stage.

Thumb

Avatar

0 repins 0 comments

For over 80 years, Paderno (Italy) has been a leading company in the manufacturing of professional cookware and kitchen utensils. The company is constantly engaged in enhancing the quality of its products and consistently complies with the most recent laws relating to public health and safety. For this purpose, the new factory in Orfengo, Novara, near Milan, is equipped with a modern laboratory with high technology instruments (X-rays, atomic absorption, etc.), which enables Paderno to carry out its own chemical tests on the raw materials used and check their conformity to the standards required. Special attention is paid to the environment and to general safety. The depth and flared sides of this pan make it easy to cook pella as the shape encourages the quick evaporation of liquid. The pan is constructed of black steel with dual handles. Diameter: 9.5" Height: 1.875" Metal Thickness: 19 Gauge Metal Type: Steel

Thumb

Avatar

0 repins 0 comments

This steamer not only cooks hotdogs it merchandises and dispenses them in less than 12" of counter space. Ideal for self-serve and fast-paced environments the Doghouse's attractive visual graphics will promote impulse sales. The innovative dispensing mechanism creates a "No-Touch" sale. The Doghouse minimizes product waste and is extremely easy to use and clean. The Doghouse can accommodate hotdogs ranging from 1.2 ounces to 4 ounces. Automatically rotates product on a first in first out basis keeping product fresh. Cooks hotdogs in 20-30 mins. Holds 24 (1.2 oz. un-cooked) hotdogs and 24 buns. ETL certified to UL-197 NSF-4 CSA 22.2 and CE. Takes up a minimal amount of counter space only 12" Wide. Cooks with steam to keep hotdogs fresh for long periods of time minimizing product waste. All stainless steel construction. Three year warranty. Dispensing mechanism is ideal for self-serve and fast-paced environments. Adjustable thermostat for all cooking conditions. Low water indicator. Accommodates hotdogs ranging from 1.2 to 4 oz. Automatic shut off if water goes below minimum level. Attractive graphics for point of sale merchandising. Easy to clean breaks down without tools for sink cleaning. 10 quart water reservoir for long holding times. Volts: 120. Watts: 1200. Amps: 10. Dimensions: 12" W x 20" D x 26" H.

Thumb

Avatar

0 repins 0 comments

Get a Free Book just for visiting this page at PALEODEBUNKED.COM This eBook contains 50 Vegan Paleo Recipes. It will help you cook Vegan-Paleo dishes for your everyday meal. The people who are looking for a healthy solution to their diet plans will find this eBook very beneficial. So what if you are vegan? You can still follow a Paleo diet because it involves vegetables that are full of rich in nutrients that will keep you healthy as ever. All the recipes are strictly Vegan mixed with a Paleo diet routine. You will find the following things in this eBook: Introduction to Vegan-Paleo Diet Variety of food that can be enjoyed in a Vegan-Paleo Diet The benefits of following this diet Strictly Vegan-Paleo recipes Breakfast Recipes Lunch Recipes Dinner Recipes Dessert Recipes This report will help you learn about Vegan-Paleo recipes. By the end of this eBook, I promise you will be able to make Vegan-Paleo Recipes in every meal of the day. These recipes will be nutrient and protein rich that will surely provide you with proper nourishment.

Thumb

Avatar

0 repins 0 comments

How often do you find yourself grumpy or angry because you are starving? How much do you love going out to dinner, lunch or breakfast? How good is the feeling when your big plate of food arrives in front of you with the smell going straight into your nostrils? Sound familiar? It is through this passion and love for food that we get a true rush of happiness thanks to the relationship with our hormones. By eating, you create a sense of enjoyment and this is well supported by the release of endorphins and serotonin from your glands. In my opinion some of the best times of the day revolve around our food. Widely-acclaimed cook, certified physical trainer, and a dynamic new voice on health and fitness issues, Dan Churchill rose to fame in 2013 when, at the age of 23, he gained international attention and legions of fans after appearing on MasterChef Australia which aired in over 90 countries. His recipes have since been featured in publications like Men's Health, Women's Fitness, and on websites like PopSugar and Lululemon's blog. Churchill has a bachelor's degree in Sport and Exercise Management, and a master's in Exercise Science (Strength & Conditioning). He speaks on a number of food and health-related topics and consults for athletes and sports teams worldwide to help optimize their performance through nutrition.

Thumb

Avatar

0 repins 0 comments

The Paleo diet is the latest and greatest eating innovation, helping people everywhere slim down and live healthier lives. Free yourself forever from faddy food replacements and low calorie alternatives, and simply observe one golden rule: stick to the foods the human body has evolved to eat. Follow the example of your caveman ancestors and fuel your body with a diet of meat (organic and grass-fed where possible), fish, vegetables, fruit and roots. This book is your simple and accessible guide to eating simple, delicious food within the Paleo guidelines, with a huge range of ideas for breakfasts, lunches and dinners.

Thumb

Avatar

0 repins 0 comments

Too busy to cook? The 90-Day No-Cooking Diet is for you. The eBook has 90 days of delicious, fat-melting meals with daily 1200-Calorie menus. The authors have done all the planning and calorie counting - and made sure the meals are nutritionally sound. The 90-Day No-Cooking Diet contains no gimmicks and makes no outrageous claims. This is an easy-to-follow sensible diet you can trust. Most women lose 23 to 33 pounds. Smaller women, older women and less active women might lose a tad less, and larger women, younger women and more active women usually lose more. Most men lose 35 to 45 pounds. Smaller men, older men and inactive men might lose a bit less, and larger men, younger en and more active men often lose much more. TABLE OF CONTENTS BEFORE YOU BEGIN - Too Busy to Diet? - What Makes for a Good Diet? - Knowledge Leads to Success - Get a Medical Exam - 1,200-Calories Right for You? - How Much Weight Will You Lose? - Lose Weight Faster - Exercise - Guidelines for Healthy Eating - Breakfast Guidelines - Lunch Guidelines - Dinner Guidelines - About Frozen Entrees - The Sodium Problem - Have a Big-Bowl Salad - Snack Guidelines - About Bread - Exchanging & Substituting Foods - Your Night Out - Eating Out Caveats & Tips - 90-Day Diet Info - Important 90-Day Diet Notes - You Can Keep It Off - 90-Day Step-Up Maintenance Plan - How to Use This eBook - Food Shopping Lists OVERVIEW of MEAL PLANS (Days 1 to 30) OVERVIEW of MEAL PLANS (Days 31 to 60) OVERVIEW of MEAL PLANS (Days 61 to 90) 1200 CALORIE DAILY MEAL PLANS - Meal Plan for Day 1 - Meal Plan for Day 2 - Meal Plan for Day 3 - Meal Plan for Day 4 - Meal Plan for Day 5 - Meal Plan for Day 6 - Meal Plan for Day 7 - Meal Plan for Day 8 - Meal Plan for Day 9 - Meal Plan for Day 10 - Meal Plan for Day 11 - Meal Plan for Day 12 - Meal Plan for Day 13 - Meal Plan for Day 14 - Meal Plan for Day 15 - Meal Plan for Day 16 - Meal Plan for Day 17 - Meal Plan for Day 18 - Meal Plan for Day 19 - Meal Plan for Day 20 - Meal Plan

Thumb

Avatar

0 repins 0 comments

The pressure cooking program that drastically reduces cooking time. Food will maintain its natural color and flavor, while cooking your meals in up to 70% less time. Choose between high and low pressure to prepare a great variety of healthy meals in minutes; from appetizers to entr+aes and even desserts. ETL approved. Slow Cooker Function Use the slow cooker setting to prepare slow cooker classics such as pot roasts, soups and stews with flexible programming up to 9.5 hours. Add ingredients in the morning and dinner will be waiting for you. Add a salad or warm bread for mouth-watering meals every night. Rice Cooking Function No more soggy or burned rice dishes. The automatic rice-cooking program steams your favorite rice recipes to perfection with just a touch of a button. From sushi rice to risotto, all your recipes will be cooked to perfection in just 6 minutes. Brown Brown function allows you to soften onions or brown meat without having to use a different pan to prep ingredients; the Warm function will reheat or keep your cooked dishes warm! Versatile 3-in-1 electric cooker: High and low pressure cooking function Rice cooking function High and low slow cooking function Features: Warm and brown functions for added convenience Includes a 6 quart dishwasher safe, non-stick removable pot Flexible programming for up to 9.5 hours Programmable delay timer for up to 8 hours Self-locking lid and automatic pressure release setting for your convenience The lid will not open while there s pressure inside the cooker for safety Two independent pressure control valves and anti-overheating protection for added security LED screen with soft-touch control buttons Brushed stainless steel exterior Includes a full color recipe book with 70 delicious recipes! Requires standard household 110 V connection Dimensions: 11" L x 13.5" W x 14" H; Weight: 11 lbs.

Thumb

Avatar

0 repins 0 comments

Dear Friends, Of the many international cuisines that the Indian people have been introduced to in the past few decades, Pizzas and Pastas have risen to great popularity. Loved by kids and adults, these are available in almost every restaurant today. One of the reasons why pizzas and pastas are so popular is that they can be customised thoroughly to suit one's taste. Tangy or creamy, crunchy or spicy, you can have it your way. In this book, we give you the opportunity to try your hand at making these Italian delights in your own kitchen. With 36 recipes, we give you an insight into the world of pizzas and pastas, starting with soups, salads and starters made using an assortment of pastas like fusilli, macaroni, spaghetti and shell pasta. Enliven your meal with exotic options like Herbed Tomato, Carrot and Macaroni Soup, Shell Pasta Salad with Pesto Dressing and Stuffed Potato with Spaghetti. For the main course, you will be delighted to try your hand at popular pizzas like the Cheesy Vegetable Pizza and the Tandoori Paneer Pizza, as well as innovative choices like the Bean and Capsicum Pizza and Garlic and Macaroni Pizza. If you love pizzas so much that you want to have one for dessert too, then it is time to experiment with the Chocolate Pizza. You will also find the array of pasta dishes very exciting, with choices including those made with red sauce, white sauce and pesto sauce as well. Indulge in delightful pasta preparations like the Bow Pasta with Sun-dried Tomato Pesto Sauce, Pasta and Vegetable Casserole and Herbed Fusilli in Pink Sauce. You can even make the Garlic Bread by yourself with the helpful recipe at the end of the book, for no meal of pastas can be complete with it! We only hope your exploration of this world of pizzas and pastas will not end with the recipes in this book. These recipes will trigger your imagination and make you create many more exciting options using your understanding of the ingredients, sauces and cooking methods learnt thr

Thumb

Avatar

0 repins 0 comments

These high quality roller grills are available in 10 20 and 30 hotdog capacities to meet any application. Stainless steel construction removable drip trays and non-stick rollers ensure ease of cleaning. All of these grills feature a high-torque motor and are covered by Benchmark USA's exclusive three-year warranty. 360 degree roller rotation insures evenly cooked hotdogs. Optional sneeze guards and dry bun boxes are available for all three models. Stainless steel construction for easy cleaning and durability. Removable drip tray collects grease for easy clean up. Non-stick stainless steel rollers make cleaning a breeze. Accommodates any size hotdog and many sausages and breakfast links. Front and rear heat controllers (on 20 and 30 dog models) for cooking and holding. Covered by Benchmark USA's exclusive three-year warranty. 360 degree rotation on rollers provides even heating of hotdogs. High torque motor for years of durability. Optional sneeze guards available on all models for self-serve environments. Optional stainless steel dry bun boxes available for all models. Dimensions: 22 W x 21 D x 9 H.

Thumb

Avatar

0 repins 0 comments

These Foil Hotdog Bags Are ideal for packaging and holding cooked hotdogs. Pre-package your hotdogs in these bags and put in a warmer for fast serving. Each bag is 3-1/2" x 1-1/2" x 8-3/4" and will hold a standard length hotdog. Packaged 1000 bags per case.

Thumb

Avatar

0 repins 0 comments

Academic discussions of ethnic food have tended to focus on the attitudes of consumers, rather than the creators and producers. In this ground-breaking new book, Krishnendu Ray reverses this trend by exploring the culinary world from the perspective of the ethnic restaurateur. Focusing on New York City, he examines the lived experience, work, memories, and aspirations of immigrants working in the food industry. He shows how migrants become established in new places, creating a taste of home and playing a key role in influencing food cultures as a result of transactions between producers, consumers and commentators. Based on extensive interviews with immigrant restaurateurs and students, chefs and alumni at the Culinary Institute of America, ethnographic observation at immigrant eateries and haute institutional kitchens as well as historical sources such as the US census, newspaper coverage of restaurants, reviews, menus, recipes, and guidebooks, Ray reveals changing tastes in a major American city between the late 19th and through the 20th century. Written by one of the most outstanding scholars in the field, The Ethnic Restaurateur is an essential read for students and academics in food studies, culinary arts, sociology, urban studies and indeed anyone interested in popular culture and cooking in the United States.

Thumb

Avatar

0 repins 0 comments

Almost no other Miami chef has made it as big as Michelle Bernstien. Michelle has been cooking up success as the owner of two successful Miami restaurants, winner of Food Network: Iron Chef America, and guest star on The Today Show and Martha Stewart. Now, she has designed and hand selected this Cast Iron Lite 12" Chef's Pan. This pan is perfect for a gift, or to keep for yourself. A staple for any kitchen. This pan has a multicoated enameled exterior, which ensures strength, durability and heat resistance making it perfect for everyday use. This Lite Cast Iron pan has all the same legendary performance and benefits as Cast Iron, but with half the weight. Designed for you with a resilient nonstick interior and sleek silicone handles, makes clean up and cooking easier. The pan comes with a glass lid, which perfectly seals the pan to keep your flavors locked in. The smooth enameled base is compatible with all cooktops, including induction. With this set, you will also receive a collection of Michelle's recipe case, specifically designed for her Chef's Pan.

Thumb

Avatar

0 repins 0 comments

From Raleigh's James Beard award-winning chef, a comprehensive look at the guiding principles of great cooking-with over 100 recipes for the food that has made Poole's Downtown Diner one of the South's most celebrated restaurants. Ashley Christensen is one of the most dynamic chefs on the food scene today. Poole's is her master class in making the best foundational recipes and then turning these into exceptional sides, mains, and desserts-all inspired by the food at her James Beard award-winning restaurant, Poole's Downtown Diner. The ingredient-driven recipes range from beloved Southern favorites like Pimento Cheese, Buttermilk Fried Chicken with Hot Honey, and Dark Chocolate Pecan Pie to modern updates like Turnip Green Fritters with Whipped Tahini, the one-dish Pork Cassoulet with Pit Peas and Collards, and Zucchini Doughnuts with Marscapone. From the Hardcover edition.

Thumb

Avatar

0 repins 0 comments

For restaurant-style tostadas and Mexican salads. Gluten free. All natural. No wheat. No trans fat. Suggested Tostada Bowl Fillings: heated refried beans (30 oz can); cooked chunked meat (chicken or beef), about 1 pound; shredded lettuce; diced tomatoes; chopped green onions; diced green/red peppers; grated cheddar cheese; sliced olives; sour cream or guacamole or salsa. Wheat intolerances are now widely recognized to affect a large and growing population. A gluten free diet can now include a wider range of delicious, healthy menu choices such as out gluten free Rio Rancho Tostada Bowls. For the first time, popular Mexican salads and tostadas can be served with a healthy, delicious, authentic flavor. Serve a family fiesta tonight! Rio Rancho Tostada Bowls enable you to make the same great tostadas and salads you get in your favorite Mexican restaurant. Rio Rancho Tostada Bowls are uniquely made, one at a time. This handmade look provides their authentic Mexican restaurant appearance. There are no artificial ingredients, no preservatives, and no added salt in these bowls. Freshness Guarantee: Rio Rancho Tostada Bowls are guaranteed to be fresh for your enjoyment. Their build-in freshness requires you to heat the bowls according to package instructions. Features Capacity - 4 pc. Pack Size - 6. Dimension - 15.75 x 8 x 11.75 in. Item Weight - 3.9 lbs. Ingredients Whole Grain Corn Masa Flours, Navy Bean Flour, Rice Flour, Vegetable Oil (May Contain One or More of the Following, High Oleic, Safflower and/or Mid Oleic Sunflower), Cellulose Gum and a Trace of Lime. Directions 1. Warm the bowls on a baking sheet for two minutes in a pre-heated 350 degree oven. When they have a light golden color and slight sheen, remove from oven and set aside. 2. Into the warmed bowls, place a layer of refried beans on the bottom. Continue filling mixture of your other items (shredded lettuce, chunked meat, other diced vegetables, grated cheese). Top with guacamole, sour cream, or salsa. Warning This product is manufacture on shaped equipment also used for milk, soy, wheat and sesame products.

Thumb

Avatar

0 repins 0 comments

These high quality roller grills are available in 10 20 and 30 hotdog capacities to meet any application. Stainless steel construction removable drip trays and non-stick rollers ensure ease of cleaning. All of these grills feature a high-torque motor and are covered by Benchmark USA's exclusive three-year warranty. 360 degree roller rotation insures evenly cooked hotdogs. Optional sneeze guards and dry bun boxes are available for all three models. Stainless steel construction for easy cleaning and durability. Removable drip tray collects grease for easy clean up. Non-stick stainless steel rollers make cleaning a breeze. Accommodates any size hotdog and many sausages and breakfast links. Front and rear heat controllers (on 20 and 30 dog models) for cooking and holding. Covered by Benchmark USA's exclusive three-year warranty. 360 degree rotation on rollers provides even heating of hotdogs. High torque motor for years of durability. Optional sneeze guards available on all models for self-serve environments. Optional stainless steel dry bun boxes available for all models. Volts: 120. Watts: 1100. Amps: 9.2. Dimensions: 22 W x 20 D x 8 H.

Thumb

Avatar

0 repins 0 comments

This great-value cookbook is for people who want to enjoy good food at home - with no hassle and without expensive restaurant bills. Including speedy and economical weekday ideas and entertaining inspiration, olive: 101 Stylish Suppers is a must for foodies. olive is the stylish monthly magazine for food lovers. As well as easy, seasonal recipes, restaurant recommendations and food-focused travel, olive features ethical shopping guidance, unpretentious wine advice and expert cooking tips and techniques from leading chefs Gordon Ramsay and MasterChef's John Torode.

Thumb

Avatar

0 repins 0 comments

Now more than ever, we need to make decisions about cooking and eating that support the kind of agriculture that takes care of the land we hold in trust for future generations. This beautiful book, full of recipes for delicious, seasonal meals, is a tribute to the Marin County farmers, artisans, and cooks who uphold that stewardship and provid for our future." -Alice Waters, Chez Panisse RestaurantOrganic Marin gives you a taste of what has become one of America's most vibrant local food scenes; indeed, this beautiful book is the next best thing to eating there." -Michael Pollan, author of The Omnivore's Dilemma and In Defense of FoodEvery society is a direct reflection of the status of its soil. Everything comes from soil. We are nothing without it." -Helge Hellberg, executive director of Marin OrganicOrganic Marin is more than a regional cookbook. It also represents an organic movement reverberating around the globe. The connection between field and farmer, land and table, and food and family translates to the passionate belief that food fosters community. And nowhere is this connection more apparent than in Marin County, California, the birthplace and standard-bearer of American organic farming. In Organic Marin, 16 of America's most esteemed organic farms share their stories and philosophies alongside 50 mouthwatering organic recipes organized by season and contributed by 25 of the San Francisco Bay Area's most popular organic restaurants. With recipes for Heirloom Tomato Flat Bread, Seared Ahi Tuna with Asian Slaw, Chicken Fra Diavolo with Fennel and Dandelion Salad, Double Chocolate Bread Pudding, and much more, anyone can create the delicious dishes featured in this beautiful and inspiring organic cookbook. Proceeds of Organic Marin support Marin Organic's school lunch program, which serves 12,000 lunches a week with food grown in Marin County.

Thumb

Avatar

0 repins 0 comments

DI Henry Crabbe divides his time between catching criminals and cooking. He retired from the force to open his dream restaurant, but his boss is determined to keep him on the payroll. Richard Griffiths (Harry Potter) stars in a lighthearted British mystery series seen on public television in the 1990s. Series 1 and 2 are 10 episodes. Series 3 and 4 are 6 episodes. Subtitles: English SDH (Subtitles for Deaf and Hearing Impaired), Biography of Richard Griffiths, Cast filmographies.

Thumb

Avatar

0 repins 0 comments

A sleeper hit of the early 1980s, "Eating Raoul" is a bawdy, gleefully amoral tale of conspicuous consumption. Warhol superstar Mary Woronov and cult legend Paul Bartel (who also directed) portray a prudish married couple feeling put upon by the swingers who live in their apartment building; one night, by accident, they discover a way to simultaneously realize their dream of opening a little restaurant and rid themselves of the "perverts" down the hall. A mix of hilarious, anything-goes slapstick and biting satire of me-generation self-indulgence, "Eating Raoul" marks the end of the sexual revolution with a thwack. New, Restored Digital Transfer, Supervised by Director of Photography Gary Thieltges, with Uncompressed Monaural Soundtrack, Audio Commentary Featuring Screenwriter Richard Blackburn, Art Director Robert Schulenberg, and Editor Alan Toomayan, "The Secret Cinema" (1968) and "Naughty Nurse" (1969), Two Short Films by Director Paul Bartel, "Cooking Up 'Raoul'" - New Documentary about the Making of the Film, featuring Interviews with Stars Mary Woronov, Robert Beltran, and Edie McClurg, Gag Reel of Outtakes from the Film, Archival Interview with Bartel and Woronov, Trailer, Collectible Booklet Featuring an Essay by Film Critic David Ehrenstein. Subtitles: English SDH (Subtitles for Deaf and Hearing Impaired).

Thumb

Avatar

0 repins 0 comments

Go behind the scenes at struggling restaurants with Gordon Ramsay, Britain's most celebrated gourmet. One of the world's top chefs (with 12 Michelin stars to his name) and three-time winner of a Catey award (the British hospitality industry's highest honor), Ramsay knows restaurants top to bottom. And he needs every bit of his expertise to rescue these real-life culinary and commercial disasters in just one week. Foul-tasting food, chaotic kitchens, misguided menus - Ramsay confronts them all, along with incompetent cooks, boneheaded servers, and painfully obstinate owners. He handles staffers with his profanity-filled, in-your-face style that suffers no fools and spares no egos. Also includes four episodes of "Kitchen Nightmares Revisited", in which Ramsay returns to these restaurants on the brink to see whether his shock treatment worked. After just a few episodes of this International Emmy(R)-winning reality series, you'll never dine out quite the same way again. Production Notes And Biography Of Gordon Ramsay. Subtitles: English SDH (Subtitles for Deaf and Hearing Impaired).

Thumb

Avatar

0 repins 0 comments

In what must surely go down as one of the most unusual premises for a British television program, PIE IN THE SKY stars Richard Griffiths of HARRY POTTER fame as Detective Inspector Henry Crabbe, a portly fellow who routinely divides his time between adventures in gourmet cooking (as the proprietor of the titular restaurant) and his day job of catching criminals. He's assisted at the restaurant by Margaret (Maggie Steed), his accountant wife, and would like nothing more to devote every waking hour to whipping up various dishes for patrons, but Assistant Chief Constable Freddy Fisher (Malcolm Sinclair) will not hear of it. This set features all six episodes of Series Four, which originally aired from September through October of 1996. Installments include: CHINESE WHISPERS, NEW LEAF, BREAKING BREAD and GARY'S CAKE.

Thumb

Avatar

0 repins 0 comments

I Really Hate My Job" sizzles its way through one steamy night and the lives of five feisty women, working in a London restaurant with delusions of grandeur. Customers come and go, unaware of the real concerns of these women; a rat or two in the kitchen, bitter arguments about life and art, as well as a coup d'etat in the kitchen. all overshadowed by the anticipation of the arrival of a famous Hollywood movie star. You might assume they're just three waitresses, one cook and a dishwasher, but they see themselves as an artist, an actor, a lover, an author and a revolutionary. Subtitles: English (Closed Captioned) and Spanish.

Thumb

Avatar

0 repins 0 comments

For six months of the year, renowned Spanish chef Ferran Adria closes his restaurant El Bulli and works with his culinary team to prepare the menu for the next season. An elegant, detailed study of food as avant-garde art, "El Bulli: Cooking In Progress" is a tasty peek at some of the world's most innovative and exciting cooking; as Adria himself puts it, "the more bewilderment, the better!". Interview with chef George Mendes, Theatrical trailer.

Thumb

Avatar

0 repins 0 comments

Like jazz, barbecue is a uniquely American original, and few subjects ignite more passion, excitement, controversy, and competition. In Celebrating Barbecue, Dotty Griffith, restaurant critic for The Dallas Morning News, gives readers the lowdown on real barbecue, identifying the four great regional styles of American 'cue (Carolina, Memphis, Texas, and Kansas City), as well as what Griffith calls "micro-styles" like Santa Maria Beef Barbecue or St. Louis Barbecued Snouts. Though reducing barbecue to a set of rules and specifications is, as Griffith says, "like teaching a cat to bark," Celebrating Barbecue attempts (and succeeds!) in doing just that, beginning with the history of barbecue, defining each region's preferences for meat, fuel, and seasonings. There are classic authentic recipes for slow-cooked meats such as Texas Brisket and North Carolina-Style Pulled Pork, with cooking temperatures, seasonings, woods, and techniques (including fail-safe techniques for bad weather or uncooperative equipment or fuels) explained in detail. Griffith includes recipes for mops, rubs, sauces, and marinades, as well as sources for ready-made flavor enhancers. A full complement of appetizers, sides, and desserts rounds out the more than 85 recipes. Menus are provided for each regional style so you can create your own barbecue feast. Travelers will find lists of barbecue restaurants, cook-offs, and festivals, and stay-at-homes will find the best places to mail-order 'cue, as well as a directory of pit masters and a section on cookers. Opinionated and informed, Celebrating Barbecue is written with wit, passion, and verve. A pleasure to read and to cook from, it's the only book you'll need to enjoy this most American of foods.

Thumb

Avatar

0 repins 0 comments

Austin, Texas, is renowned as a high-tech, fast-growing city for the young and creative, a cool place to live, and the scene of internationally famous events such as SXSW and Formula 1. But as in many American cities, poverty and penury are booming along with wealth and material abundance in contemporary Austin. Rich and poor residents lead increasingly separate lives as growing socioeconomic inequality underscores residential, class, racial, and ethnic segregation. In Invisible in Austin, the award-winning sociologist Javier Auyero and a team of graduate students explore the lives of those working at the bottom of the social order: house cleaners, office-machine repairers, cab drivers, restaurant cooks and dishwashers, exotic dancers, musicians, and roofers, among others. Recounting their subjects' life stories with empathy and sociological insight, the authors show us how these lives are driven by a complex mix of individual and social forces. These poignant stories compel us to see how poor people who provide indispensable services for all city residents struggle daily with substandard housing, inadequate public services and schools, and environmental risks. Timely and essential reading, Invisible in Austin makes visible the growing gap between rich and poor that is reconfiguring the cityscape of one of America's most dynamic places, as low-wage workers are forced to the social and symbolic margins.

Thumb

Avatar

0 repins 0 comments

Ann Vinod has traveled the world to experience different spices, ingredients, and cooking techniques. She fell in love not only with a man who was born in India but with Indian cuisine, as well. Now, with her cookbook, Indspired, she introduces flavorful Indian fusion fare and makes it accessible to novice cooks and experienced foodies alike. She presents starters, main dishes, snacks and more in this innovative collection of east meets west. The flavors of both cultures mesh perfectly in each recipe, creating new and delicious taste combinations. She draws upon her experience as a restaurant cook to make your kitchen a place of complex flavors and fun. All of the entrée recipes in Indspired are paired with leading single malt whiskies. She encourages adventurous chefs to learn how to match this classic spirit with her modern recipes. Take an imaginative trip around the world including the far reaches of India and return feeling truly Indspired.

Thumb

Avatar

0 repins 0 comments

The host of a highly popular PBS series, Pati's Mexican Table, and a self-described "overloaded soccer mom with three kids and a powerful blender," Pati Jinich has a mission. She's out to prove that Mexican home cooking is quicker and far easier than most Americans think. Her dishes are not blanketed with cheese, or heavy and fried, or based on complex sauces. Nor are they necessarily highly spicy. Surprising in their simplicity and freshness, they incorporate produce and grains. Most important, they fit perfectly into an everyday family cooking schedule and use just a handful of ingredients, most of which are already in your pantry. Many are homey specialties that Pati learned from her mother and grandmother, some are creative spins on classics, while others are not well known outside of Mexico. Dishes like Chicken à la Trash (it's delicious!), a one-pot meal that Pati gleaned from a Mexican restaurant cook; Mexican Meatballs with Mint and Chipotle; Sweet and Salty Salmon; and Mexican-Style Pasta can revitalize your daily repertoire. You'll find plenty of vegetarian fare, from Classic Avocado Soup, to Divorced Eggs (with red and green salsa), to Oaxaca-Style Mushroom and Cheese Quesadillas. Your friends and family will enjoy Tomato and Mozzarella Salad with Pickled Ancho Chile Vinaigrette; Crab Cakes with Jalapeño Aioli; and Chicken Tinga - (you can use rotisserie chicken), which makes a tasty filling for tortas and tostadas. Pati also shares exciting dishes for the holidays and other special occasions, including Mexican Thanksgiving Turkey with Chorizo, Pecan, Apple, and Corn Bread Stuffing; Spiral-Cut Beef Tenderloin; and Red Pozole ("a Mexican party in a bowl"), which she served on her wedding day. Desserts like Triple Orange Mexican Wedding Cookies, Scribble Cookies(sandwich cookies filled with chocolate), and little Apricot-Lime Glazed Mini Pound Cakes are sophisticated yet simple to make.

Thumb

Avatar

0 repins 0 comments

Next Page