chef cuisine

---Selected by the New York Times as one of the best cookbooks of 2020--- Be transported to the bountiful islands of Indonesia by this collection of fragrant, colourful and mouth-watering recipes. 'An exciting and panoramic selection of dishes and snacks' - Fuchsia Dunlop, author of The Food of Sichuan Coconut & Sambal reveals the secrets behind authentic Indonesian cookery. With more than 80 traditional and vibrant recipes that have been passed down through the generations, you will discover dishes such as Nasi goreng, Beef rendang, Chilli prawn satay and Pandan cake , alongside a variety of recipes for sambals: fragrant, spicy relishes that are undoubtedly the heart and soul of every meal. Lara uses simple techniques and easily accessible ingredients throughout Coconut and Sambal, interweaving the recipes with beguiling tales of island life and gorgeous travel photography that shines a light on the magnificent, little-known cuisine of Indonesia. What are you waiting for? Travel the beautiful islands of Indonesia and taste the different regions through these recipes. 'Start with Lara's fragrant chicken soup, do lots of exploring on the way whilst dousing everything with spoonfuls of sambal, and end with her coconut and pandan sponge cake' - Yotam Ottolenghi, author of SIMPLE 'An incredibly delicious Indonesian meal on your table every time' - Jeremy Pang, chef and founder of School of Wok

When the Inter-Continental Kabul opened in 1969, Afghanistan's first luxury hotel symbolised a dream of a modernising country connected to the world. More than fifty years on, the Inter-Continental is still standing. It has endured Soviet occupation, multiple coups, a grievous civil war, a US invasion and the rise, fall and rise of the Taliban. History lives within its scarred windows and walls. Lyse Doucet, the BBC's Chief International Correspondent, has been checking into the Inter-Continental since 1988. And here, she uses its story to craft a richly immersive history of modern Afghanistan. It is the story of Hazrat, the septuagenarian housekeeper who still holds fast to his Inter-Continental training from the hotel's 1970s glory days - an era of haute cuisine and high fashion, when Afghanistan was a kingdom and Kabul was the 'Paris of Asia'. It is the story of Abida, who became the first female chef to cook in the Inter-Con's famous kitchen after the fall of the Taliban in 2001. And it is the lives of Malalai and Sadeq, the twenty-something staff who seized every opportunity offered by two decades of fragile democracy - only to witness the Taliban roaring back in 2021. The result is a remarkably vivid history of how Afghans have survived a half century of destruction and disruption. It is the story of a hotel but also the story of a people.

Delve into the cuisines and foodways of the Dungeons & Dragons classes with 80 delicious new recipes from the New York Times bestselling authors of Heroes' Feast. The expert Dungeons & Dragons team behind the bestselling Heroes' Feast and Heroes' Feast Flavors of the Multiverse explore the tastes and delights of each playable class, introducing you to the culinary traditions of druids, bards, sorcerers, and more. The 80 recipes are pulled from the beloved inns, magical colleges, ancient scrolls, and regions that span the realms. Each recipe, developed by a professional chef from one of America's top test kitchens, is delicious, easy to prepare, and composed of ingredients readily found in our world. The immersive recipes in Heroes’ Feast Legends of the Table are the perfect accompaniment for your next campaign. Bring along: appetizers like Flash-Fried Berry Fritters and Pumpkin Honey Beer Bread to satiate your barbarians and fighters soups and mains like Minted Pea Soup , Wren Pot Pie , and Silverquill Squid Ink Pasta with Scallops for the sorcerers, warlocks, and wizards desserts like a Faerie Cake and Spiced Plum and Hazelnut Financiers made for druids and paladins and alcoholic and non-alcoholic drinks like Trolltide Punch and Sweet Butter Ale for the clerics and bards to imbibe Filled with spellbinding photography, Heroes' Feast Legends of the Table will have you cooking up flavorful adventures no matter what class you play!

Learn the building blocks of authentic Japanese home cooking with 85 satisfying, soulful, everyday recipes from the beloved BuzzFeed Tasty food personality “Rie’s marvelous recipes taught me new things about familiar ingredients, and reconnected me with the wonderful Japanese home cooking that I have always loved.”—Nobu Matsuhisa, chef and owner, Nobu Restaurant Group A BEST COOKBOOK OF THE YEAR: Los Angeles Times, NPR, Good Housekeeping Make It Japanese reflects Rie McClenny journey from her birthplace of Japan to the United States and how she learned to cook heartfelt recipes from scratch, often using only ingredients from her local supermarket. Throughout her culinary career, from home cook to star of BuzzFeed Tasty’s “Make It Fancy” video series, she has drawn inspiration from the nourishing food her mother cooked throughout her childhood and her extensive knowledge of Japanese cuisine and ingredients that she brought to life in an American kitchen. In her debut cookbook, Rie shares just how approachable Japanese home cooking can be, no matter where you are. She presents a collection of comforting, homestyle recipes that use just a handful of easy-to-find Japanese ingredients, such as soy sauce, mirin, and sake, and simple, essential cooking techniques, like making rice bowls (donburi), frying the perfect home-style tempura, and gently simmering vegetables and proteins to delicious effect. Each accompanied by bright, beautiful photography, these delectable recipes include: Traditional dishes with a twist: Loaded Vegetable Miso Soup with kale and sweet potatoes, Roasted Cauliflower Goma-ae coated in toasted sesame dressing, umami-packed Easy Soy Sauce Ramen , and Mini Okonomiyaki pancakes Can’t-miss classics: delectable pork Tonkatsu , ginger-spiked Chicken-Tofu Tsukune , and Oyako Don , rice bowls topped with tender chicken thighs and egg Interactive, hands-on recipes for festive gatherings: Chicken Hot Pot with Ponzu perfect for a winter’s night, can’t stop Gyoza with Crispy Wings , and make-your-own hand rolls for a Temaki Party And of course, dessert: the iconic Simple Strawberry Shortcake , irresistible Matcha Snacking Cake , and delightful Citrus Mochi Doughnuts Whether making dinner on a busy weeknight or hosting a multi-course banquet, Make It Japanese is the ideal resource and perfect introduction to the world of Japanese cuisine, ingredients, and cooking techniques.

« Au moment où vous pensiez que la vie ne pouvait pas s'améliorer, Blake Pierce propose un autre chef-d'œuvre de thriller et de mystère ! Ce livre est plein de rebondissements et se termine sur une révélation surprenante. Je le recommande vivement à tout lecteur friand de thrillers très bien ficelés. » --Livres et critiques de films, Roberto Mattos (au sujet de Presque Disparue) CALAMITÉ (ET PAIN AUX RAISINS) est le livre 5 d'une nouvelle série de mystères charmants et cosy de l'auteur à succès Blake Pierce, dont Sans laisser de traces a reçu plus de 1500 critiques cinq étoiles. La série commence avec MEURTRE (ET BAKLAVA) – LIVRE 1. Lorsque London Rose, 33 ans, est demandée en mariage par son petit ami de longue date, elle réalise qu'elle va vivre une vie stable, prévisible, prédéterminée (et sans passion). Elle panique et fuit à toutes jambes, acceptant plutôt un emploi de l'autre côté de l'Atlantique, comme guide touristique pour une compagnie de croisières européenne haut de gamme qui traverse un pays chaque jour. London recherche une vie plus romantique, spontanée et passionnante, dont elle est certaine qu'elle existe quelque part. London est aux anges : les villes portuaires européennes sont petites, historiques et charmantes. Chaque soir, elle découvre un nouveau port, goûte à une variété infinie de nouvelles cuisines et rencontre un tas de gens intéressants. C'est un rêve de voyageur, et c'est tout sauf prévisible. Le livre 5, CALAMITÉ (ET PAIN AUX RAISINS), nous emmène dans la splendide ville de Copenhague. London est ravie de faire escale dans le port historique de Nyhavn, avec ses maisons colorées qui bordent les quais, et de se rendre à un délicieux festival de la pâtisserie, où le pays concourt pour le meilleur pain aux raisins du Danemark. Mais lorsqu'elle a la malchance de découvrir un cadavre, les rêves de London se transforment en cauchemar, lui laissant peu de temps pour résoudre le crime par elle-même – sinon elle risque la prison. Drôle, romantique, attachante, regorgeant de nouvelles curiosités, de culture et de fine cuisine, la série cosy LE VOYAGE EUROPÉEN propose un voyage amusant et plein de suspense au cœur de l'Europe, ancré dans un mystère intrigant qui vous tiendra en haleine et vous fera vous poser des questions jusqu'à la dernière page. Le livre 6, PAGAILLE (ET HARENG), est également disponible !

Learn the building blocks of authentic Japanese home cooking with 85 satisfying, soulful, everyday recipes from the beloved BuzzFeed Tasty food personality “Rie’s marvelous recipes taught me new things about familiar ingredients, and reconnected me with the wonderful Japanese home cooking that I have always loved.”—Nobu Matsuhisa, chef and owner, Nobu Restaurant Group A BEST COOKBOOK OF THE YEAR: Los Angeles Times, NPR, Good Housekeeping Make It Japanese reflects Rie McClenny journey from her birthplace of Japan to the United States and how she learned to cook heartfelt recipes from scratch, often using only ingredients from her local supermarket. Throughout her culinary career, from home cook to star of BuzzFeed Tasty’s “Make It Fancy” video series, she has drawn inspiration from the nourishing food her mother cooked throughout her childhood and her extensive knowledge of Japanese cuisine and ingredients that she brought to life in an American kitchen. In her debut cookbook, Rie shares just how approachable Japanese home cooking can be, no matter where you are. She presents a collection of comforting, homestyle recipes that use just a handful of easy-to-find Japanese ingredients, such as soy sauce, mirin, and sake, and simple, essential cooking techniques, like making rice bowls (donburi), frying the perfect home-style tempura, and gently simmering vegetables and proteins to delicious effect. Each accompanied by bright, beautiful photography, these delectable recipes include: • Traditional dishes with a twist: Loaded Vegetable Miso Soup with kale and sweet potatoes, Roasted Cauliflower Goma-ae coated in toasted sesame dressing, umami-packed Easy Soy Sauce Ramen , and Mini Okonomiyaki pancakes • Can’t-miss classics: delectable pork Tonkatsu , ginger-spiked Chicken-Tofu Tsukune , and Oyako Don , rice bowls topped with tender chicken thighs and egg • Interactive, hands-on recipes for festive gatherings: Chicken Hot Pot with Ponzu perfect for a winter’s night, can’t stop Gyoza with Crispy Wings , and make-your-own hand rolls for a Temaki Party • And of course, dessert: the iconic Simple Strawberry Shortcake , irresistible Matcha Snacking Cake , and delightful Citrus Mochi Doughnuts Whether making dinner on a busy weeknight or hosting a multi-course banquet, Make It Japanese is the ideal resource and perfect introduction to the world of Japanese cuisine, ingredients, and cooking techniques.

Learn the building blocks of authentic Japanese home cooking with 85 satisfying, soulful, everyday recipes from the beloved BuzzFeed Tasty food personality "Rie's marvelous recipes taught me new things about familiar ingredients, and reconnected me with the wonderful Japanese home cooking that I have always loved."-Nobu Matsuhisa, chef and owner, Nobu Restaurant Group A BEST COOKBOOK OF THE YEAR: Los Angeles Times, NPR, Good Housekeeping Make It Japanese reflects Rie McClenny journey from her birthplace of Japan to the United States and how she learned to cook heartfelt recipes from scratch, often using only ingredients from her local supermarket. Throughout her culinary career, from home cook to star of BuzzFeed Tasty's "Make It Fancy" video series, she has drawn inspiration from the nourishing food her mother cooked throughout her childhood and her extensive knowledge of Japanese cuisine and ingredients that she brought to life in an American kitchen. In her debut cookbook, Rie shares just how approachable Japanese home cooking can be, no matter where you are. She presents a collection of comforting, homestyle recipes that use just a handful of easy-to-find Japanese ingredients, such as soy sauce, mirin, and sake, and simple, essential cooking techniques, like making rice bowls (donburi), frying the perfect home-style tempura, and gently simmering vegetables and proteins to delicious effect. Each accompanied by bright, beautiful photography, these delectable recipes include: Traditional dishes with a twist: Loaded Vegetable Miso Soup with kale and sweet potatoes, Roasted Cauliflower Goma-ae coated in toasted sesame dressing, umami-packed Easy Soy Sauce Ramen, and Mini Okonomiyaki pancakes Can't-miss classics: delectable pork Tonkatsu, ginger-spiked Chicken-Tofu Tsukune, and Oyako Don, rice bowls topped with tender chicken thighs and egg Interactive, hands-on recipes for festive gatherings: Chicken Hot Pot with Ponzu perfect for a winter's night, can't stop Gyoza with Crispy Wings, and make-your-own hand rolls for a Temaki Party And of course, dessert: the iconic Simple Strawberry Shortcake, irresistible Matcha Snacking Cake, and delightful Citrus Mochi Doughnuts Whether making dinner on a busy weeknight or hosting a multi-course banquet, Make It Japanese is the ideal resource and perfect introduction to the world of Japanese cuisine, ingredients, and cooking techniques.

A beautiful new edition of one of the most beloved cookbooks of all time, from "the Queen of Italian Cooking" (Chicago Tribune). A timeless collection of classic Italian recipes-from Basil Bruschetta to the only tomato sauce you'll ever need (the secret ingredient: butter)-beautifully illustrated and featuring new forewords by Lidia Bastianich and Victor Hazan "If this were the only cookbook you owned, neither you nor those you cooked for would ever get bored." -Nigella Lawson Marcella Hazan introduced Americans to a whole new world of Italian food. In this, her magnum opus, she gives us a manual for cooks of every level of expertise-from beginners to accomplished professionals. In these pages, home cooks will discover: Minestrone alla Romagnola Tortelli Stuffed with Parsley and Ricotta Risotto with Clams Squid and Potatoes, Genoa Style Chicken Cacciatora Ossobuco in Bianco Meatballs and Tomatoes Artichoke Torta Crisp-Fried Zucchini blossoms Sunchoke and Spinach Salad Chestnuts Boiled in Red Wine, Romagna Style Polenta Shortcake with Raisins, Dried Figs, and Pine Nuts Zabaglione And much more This is the go-to Italian cookbook for students, newlyweds, and master chefs, alike. Beautifully illustrated with line drawings throughout, Essentials of Classic Italian Cooking brings together nearly five hundred of the most delicious recipes from the Italian repertoire in one indispensable volume. As the generations of readers who have turned to it over the years know (and as their spattered and worn copies can attest), there is no more passionate and inspiring guide to the cuisine of Italy.

An expert on traditional holidays and the special baked treats that mark them, veteran chef and cookbook writer Beatrice Ojakangas presents recipes for twenty-one seasonal occasions and cultural holidays. She takes you from spring to winter with recipes like heart-shaped coffee cake for Valentine’s Day, Austrian carnival doughnuts or spicy rabbit cookies for Easter, and cinnamon-walnut kamish bread or challah for Rosh Hashanah. For Christmas, the biggest baking season of the year, Ojakangas offers enticing recipes for thirty-eight classic and fancy cookies, eighteen yeast breads, thirteen quick breads, nine cakes, ten bar cookies and brownies, and many more. With these recipes, every holiday is sure to be memorable. In addition to its array of delectable foods, The Great Holiday Baking Book is brimming with holiday lore from cultures around the world. Ojakangas also provides helpful tips and practical information about hosting a cookie-swap party, organizing your bustling holiday kitchen, involving the kids in baking fun, and more. With its variety of specialties and treats for almost every gala occasion, The Great Holiday Baking Book is sure to become an indispensable part of your feasts and celebrations.  Beatrice Ojakangas is the author of more than a dozen cookbooks, including The Great Scandinavian Baking Book (1999) and Scandinavian Feasts (2001), both published by the University of Minnesota Press. Her articles have been published in Bon AppÉtit, Gourmet, Cooking Light, Cuisine, and Redbook, and she has appeared on television’s Baking with Julia Child and Martha Stewart’s Living. She lives in Duluth, Minnesota.

“Chez Panisse is an extraordinary dining experience. . . . It is Alice Waters's brilliant gastronomic mind, her flair for cooking, and her almost revolutionary concept of menu planning that make Chez Panisse so exciting.”—James Beard Justly famed for the originality of its ever-changing menu and the range and virtuosity of its chef and owner, Alice Waters, Chez Panisse is known throughout the world as one of America's greatest restaurants. Dinner there is always an adventure—a different five-course meal is offered every night, and the restaurant has seldom repeated a meal since its opening in 1971. Alice Waters is a brilliant pioneer of a wholly original cuisine, at once elegant and earthy, classical and experimental, joyous in its celebration of the very finest and freshest ingredients. In this spectacular book, Alice Waters collects 120 of Chez Panisse's best menus, its most inspired transformations of classic French dishes. The Chez Panisse Menu Cookbook is filled with dishes redolent of the savory bouquet of the garden, the appealing aromas and roasty flavors of food cooked over the charcoal grill, and the delicate sweetness of fish fresh from the sea. There are menus here for different seasons of the year, for picnics and outdoor barbecues and other great occasions. Handsomely designed and illustrated by David Lance Goines, this is an indispensable addition to the shelf of every great cook and cookbook readers. “A lovely book, wonderfully inventive, and the food is very pure.”—Richard Olney

Get your daily dose of vitamin T-the unofficial Mexican food group that celebrates tacos, tortas, tamales, and more-with over 100 delicious recipes that add a fun twist to these classic street foods. Tacos, tostadas, tamales, and other vitamin T favorites represent the culinary experience of street foods across Mexican foodways. In Vitamina T, celebrated chef Fermín Núñez and masa-purveyor-to-the-stars Jorge Gaviria take us on a journey through the sizzling streets of Mexico to show us how we can capture some of the magic of this cuisine in our home kitchens. Explore the beautiful sights and bold flavors of a late-night taqueria, a charcoal-burning clay comal teeming with hoja-santa-wrapped tetelas, and all of the tamales at all of the times. Vitamina T features over 100 mouthwatering Mexican staples as well as contemporary twists: Tacos: Al Pastor, Barbacoa, and Carnitas Tacos Tamales: Bean and Cheese, Duck Confit Tamales (with a delicious Mole Negro) Tostadas: Tinga, Beet-Avocado, and Red Snapper Ceviche Tostadas Tortas: Butternut Squash in Chile Colorado, Brisket "de la Barda," and Cubana Tortas Todo Lo Demás: Sopes, Gorditas, Flautas, Chilaquiles, and more These dishes are emblematic of what makes Mexico a culinary cornerstone, and Vitamina T translates them into approachable recipes for home cooks. Through traditional techniques, practices developed by Fermín and Jorge, and recipes for any occasion, this book has everything you need to bring an all-day Mexico City street food crawl into your own home.

Shortlisted for the 2019 Taste Canada Awards! From the writer and recipe developer behind eat. live. travel. write comes a new cookbook for parents, children and Francophiles of all ages. Forget the fuss and bring simple, delicious French dishes to your home kitchen with Mardi Michels as your guide. Twice a week during the school year, you'll find Mardi Michels--French teacher and the well-known blogger behind eat. live. travel. write--directing up to a dozen children in her school's science lab as they slice, dice, mix, knead and, most importantly, taste. Whether they're learning to make an authentic ratatouille tian or tackling quiche made with pastry from scratch, Mardi's students can accomplish just about anything in the kitchen once they put their minds to it. In her first book, Mardi shows that French food doesn't have to be complicated. The result is an elegant, approachable cookbook featuring recipes tailored for young chefs and their families. From savory dishes like Omelettes, Croque-Monsieurs or Steak Frites to sweet treats like Profiteroles, Madeleines or Crème Brûlée, readers will find many French classics here. With helpful timetables to plan out baking projects, as well as tips on how to get kids involved in the cooking, this book breaks down any preconceived notion that French cuisine is too fancy or too difficult for kids to master. With Mardi's warm, empowering and encouraging instructions, kids of all ages will be begging to help out in the kitchen every day of the week.

Culinary delights abound, romance lingers in the air, and plans go terribly, wonderfully astray in this gender-bent take on My Fair Lady from Jennieke Cohen, author of Dangerous Alliance?perfect for fans of Bridgerton or A Gentleman's Guide to Vice and Virtue. It's 1830s England, and Culinarians?doyens who consult with society's elite to create gorgeous food and confections?are the crème de la crème of high society. Helena Higgins , top of her class at the Royal Academy, has a sharp demeanor and an even sharper palate?and knows stardom awaits her if she can produce greatness in her final year. Penelope Pickering is going to prove the value of non-European cuisine to all of England. Her contemporaries may scorn her Filipina heritage and her dishes, but with her flawless social graces and culinary talents, Penelope is set to prove them wrong. Elijah Little has nothing to his name but a truly excellent instinct for flavors. London merchants won't allow a Jewish boy to own a shop, so he hawks his pasties for a shilling a piece to passersby?but he knows with training he can break into the highest echelon of society. When Penelope and Helena meet Elijah, a golden opportunity arises: to pull off a project never seen before, and turn Elijah from a street vendor to a gentleman chef. But Elijah's transformation will have a greater impact on this trio than they originally realize?and mayhem, unseemly faux pas, and a little romance will all be a part of the delicious recipe.

The award-winning master of Italian cuisine shares his vast knowledge of pasta, gnocchi, and risotto in this inspiring, informative primer featuring expert tips and techniques, and more than 100 recipes. The bible of all things pasta. Michael Symon, chef, restaurateur, television personality, and author In Mastering Pasta, Marc Vetri s personal stories of travel and culinary discovery in Italy appear alongside his easy-to-follow, detailed explanations of how to make and enjoy fresh handmade pasta. Whether you re a home cook or a professional, you ll learn how to make more than thirty different types of pasta dough, from versatile egg yolk dough, to extruded semolina dough, to a variety of flavored pastas and form them into shapes both familiar and unique. In dishes ranging from classic to innovative, Vetri shares his coveted recipes for stuffed pastas, baked pastas, and pasta sauces. He also shows you how to make light-as-air gnocchi and the perfect dish of risotto. Loaded with useful information, including the best way to cook and sauce pasta, suggestions for substituting pasta shapes, and advance preparation and storage notes, Mastering Pasta offers you all of the wisdom of a pro. For cooks who want to take their knowledge to the next level, Vetri delves deep into the science of various types of flour to explain pasta s uniquely satisfying texture and how to craft the very best pasta by hand or with a machine. Mastering Pasta is the definitive work on the subject and the only book you will ever need to serve outstanding pasta dishes in your own kitchen.

"Une histoire formidable de meurtre, de romance, de nouveaux départs, d'amour, d'amitiés et une merveilleuse cascade de mystère."--Lecteur Amazon (à propos de *Meurtre au Manoir*) Voici le sixième tome d'une nouvelle série de cozy mystery par Fiona Grace, dont les best-sellers ont reçu plus de 10 000 avis cinq étoiles! Penelope"Penny" Hawthorne, une herboriste qui a le don de créer des thés uniques, voyage dans des lieux exotiques du monde entier pour se procurer les herbes et les racines les plus raffinées et les plus rares. Mais la quête d'herbes rares de Penny prend une tournure mortelle lorsqu'un grand chef est empoisonné dans une prestigieuse école de cuisine toscane. Entre la perfection de sa cuisine aux herbes et un cocktail complexe de suspects, elle doit collaborer avec son compagnon détective pour résoudre le crime — ou risquer l'infusion finale de sa propre carrière. Plongez dans le charme de la série, un cozy mystery plein d'humour fin et d'une excentricité captivante qui vous transportera dans des lieux lointains. Mêlant des éléments comiques à une profondeur émotionnelle et des rebondissements surprenants, cette série promet de vous présenter une nouvelle héroïne charmante, prête à gagner votre affection et à vous captiver jusque tard dans la nuit. Les prochains tomes de la série sont également disponibles! "Très divertissant. Je recommande vivement ce livre pour la bibliothèque permanente de tout lecteur qui apprécie un mystère très bien écrit, avec quelques rebondissements et une intrigue intelligente. Vous ne serez pas déçu. Une excellente façon de passer un week-end au coin du feu!"--Critiques de Livres et de Films, Roberto Mattos (à propos de *Meurtre au Manoir*) "L'intrigue n'est pas seulement un "qui a tué?", mais raconte aussi une histoire sur sa vie et sa romance, y compris la vie de village. Très divertissant."--Lecteur Amazon (à propos de *Meurtre au Manoir*) "On y trouve des personnages attachants et parfois excentriques, une intrigue qui vous tient en haleine et la juste dose de romance. J'ai hâte de commencer le deuxième tome!"--Lecteur Amazon (à propos de *Meurtre au Manoir*) "Une histoire formidable de meurtre, de romance, de nouveaux départs, d'amour, d'amitiés et une merveilleuse cascade de mystère."--Lecteur Amazon (à propos de *Meurtre au Manoir*) "C'est une romance contemporaine et saine que vous aurez du mal à lâcher!"--Lecteur Amazon (à propos de *Toujours, à jamais*) "Un peu de romance et une femme très déterminée! J'ai lu de nombreux romans de Fiona Grace et je les ai tous adorés — celui-ci ne fait pas exception. J'attends avec impatience de lire la suite de cette nouvelle série!"--Lecteur Amazon (à propos de *Toujours, avec toi*)

The award-winning master of Italian cuisine shares his vast knowledge of pasta, gnocchi, and risotto in this inspiring, informative primer featuring expert tips and techniques, and more than 100 recipes. The bible of all things pasta. Michael Symon, chef, restaurateur, television personality, and author In Mastering Pasta, Marc Vetri s personal stories of travel and culinary discovery in Italy appear alongside his easy-to-follow, detailed explanations of how to make and enjoy fresh handmade pasta. Whether you re a home cook or a professional, you ll learn how to make more than thirty different types of pasta dough, from versatile egg yolk dough, to extruded semolina dough, to a variety of flavored pastas and form them into shapes both familiar and unique. In dishes ranging from classic to innovative, Vetri shares his coveted recipes for stuffed pastas, baked pastas, and pasta sauces. He also shows you how to make light-as-air gnocchi and the perfect dish of risotto. Loaded with useful information, including the best way to cook and sauce pasta, suggestions for substituting pasta shapes, and advance preparation and storage notes, Mastering Pasta offers you all of the wisdom of a pro. For cooks who want to take their knowledge to the next level, Vetri delves deep into the science of various types of flour to explain pasta s uniquely satisfying texture and how to craft the very best pasta by hand or with a machine. Mastering Pasta is the definitive work on the subject and the only book you will ever need to serve outstanding pasta dishes in your own kitchen.

Culinary delights abound, romance lingers in the air, and plans go terribly, wonderfully astray in this gender-bent take on My Fair Lady from Jennieke Cohen, author of Dangerous Alliance?perfect for fans of Bridgerton or A Gentleman's Guide to Vice and Virtue. It's 1830s England, and Culinarians?doyens who consult with society's elite to create gorgeous food and confections?are the crème de la crème of high society. Helena Higgins , top of her class at the Royal Academy, has a sharp demeanor and an even sharper palate?and knows stardom awaits her if she can produce greatness in her final year. Penelope Pickering is going to prove the value of non-European cuisine to all of England. Her contemporaries may scorn her Filipina heritage and her dishes, but with her flawless social graces and culinary talents, Penelope is set to prove them wrong. Elijah Little has nothing to his name but a truly excellent instinct for flavors. London merchants won't allow a Jewish boy to own a shop, so he hawks his pasties for a shilling a piece to passersby?but he knows with training he can break into the highest echelon of society. When Penelope and Helena meet Elijah, a golden opportunity arises: to pull off a project never seen before, and turn Elijah from a street vendor to a gentleman chef. But Elijah's transformation will have a greater impact on this trio than they originally realize?and mayhem, unseemly faux pas, and a little romance will all be a part of the delicious recipe.

This home brewing guide “takes wild fermentation to the next level;” offering “gorgeous photos and clear technical details” for delicious primitive concoctions (Sandor Ellix Katz, author of The Art of Fermentation). Learn how to brew primitive beers, country wines, herbal meads, and more! Fermentation fans and home brewers can rediscover “primitive” drinks and their unique flavors in The Wildcrafting Brewer. Wild-plant expert and forager Pascal Baudar’s first book, The New Wildcrafted Cuisine, opened up a whole new world of possibilities for readers wishing to explore and capture the flavors of their local terroir. The Wildcrafting Brewer does the same for fermented drinks. Baudar reveals both the underlying philosophy and the practical techniques for making your own delicious concoctions, including: Wild sodas Country wines Primitive herbal beers Meads Traditional ferments like tiswin and kvass The book opens with a retrospective of plant-based brewing and ancient beers. The author then goes on to describe both hot and cold brewing methods and provides lots of interesting recipes; mugwort beer, horehound beer, and manzanita cider are just a few of the many drinks represented. Baudar is quick to point out that these recipes serve mainly as a touchstone for readers, who can then use the information and techniques he provides to create their own brews, using their own local ingredients. The Wildcrafting Brewer will attract herbalists, foragers, natural-foodies, and chefs alike with the author’s playful and relaxed philosophy. Readers will find themselves surprised by how easy making your own natural drinks can be, and will be inspired, again, by the abundance of nature all around them.

This home brewing guide “takes wild fermentation to the next level;” offering “gorgeous photos and clear technical details” for delicious primitive concoctions (Sandor Ellix Katz, author of The Art of Fermentation). Learn how to brew primitive beers, country wines, herbal meads, and more! Fermentation fans and home brewers can rediscover “primitive” drinks and their unique flavors in The Wildcrafting Brewer. Wild-plant expert and forager Pascal Baudar’s first book, The New Wildcrafted Cuisine, opened up a whole new world of possibilities for readers wishing to explore and capture the flavors of their local terroir. The Wildcrafting Brewer does the same for fermented drinks. Baudar reveals both the underlying philosophy and the practical techniques for making your own delicious concoctions, including: • Wild sodas • Country wines • Primitive herbal beers • Meads • Traditional ferments like tiswin and kvass The book opens with a retrospective of plant-based brewing and ancient beers. The author then goes on to describe both hot and cold brewing methods and provides lots of interesting recipes; mugwort beer, horehound beer, and manzanita cider are just a few of the many drinks represented. Baudar is quick to point out that these recipes serve mainly as a touchstone for readers, who can then use the information and techniques he provides to create their own brews, using their own local ingredients. The Wildcrafting Brewer will attract herbalists, foragers, natural-foodies, and chefs alike with the author’s playful and relaxed philosophy. Readers will find themselves surprised by how easy making your own natural drinks can be, and will be inspired, again, by the abundance of nature all around them.

A NATIONAL BESTSELLER Comprehensive, foundational, extraordinary. This 10th anniversary edition of the internationally bestselling and award-winning Hot Thai Kitchen is the definitive guide to understanding Thai food—with 75 delicious recipes to cook at home. In 2016, Pailin Chongchitnant published her debut cookbook, Hot Thai Kitchen, and it became a classic kitchen staple for home cooks across the globe. Now, in this celebratory and updated 10th anniversary edition, Pai brings her signature warmth and impressive technique to Thai food fans everywhere. Combining her love of teaching with her devotion to Thai food, in Hot Thai Kitchen Pai shows readers how easy Thai home cooking can be, while grounding her recipes in their cultural context. From the culture of eating and commonly used ingredients to flavour combinations and putting together an authentic Thai meal, Pai is here to guide you. Inside, you’ll find: The recipes you know and love from the first edition: Whether it’s curries, soups, salads, stir-fries, or desserts, all your favourites are included, many with QR codes that take you to Pai’s website with video tutorials that walk you through the recipe step by step. A brand-new chapter: House Specials is a chapter of 8 new recipes that are longtime fan favourites or under-the-radar gems from Pai’s youth. A new foreword from J. Kenji López-Alt: Hear from a trusted chef colleague and friend, and dive into a new introduction from Pai, looking back on all that she’s learned. Both a definitive resource and an extraordinary exploration of Thai cuisine, Hot Thai Kitchen: The 10th Anniversary Edition is a celebration of Pai’s best recipes, to delight and inspire you in your Thai cooking journey.

Discover the culinary oasis that the stunning Basque Country has to offer with this gorgeous guide to delicious meals and immaculate culture. "Truly insider access, an authentic look at the traditions of one of the most incredible culinary regions of the world." -José Andrés Tucked away in the northwest corner of Spain, Basque Country not only boasts more Michelin-starred restaurants per capita than any other region in the world, but its unique confluence of mountain and sea, values and tradition, informs every bite of its soulful cuisine, from pintxos to accompany a glass of wine to the elbows-on-the-table meals served in its legendary eating clubs. Yet Basque Country is more than a little inaccessible-shielded by a unique language and a distinct culture, it's an enigma to most outsiders. Until now. Marti Buckley, an American chef, journalist, and passionate Basque transplant, unlocks the mysteries of this culinary world by bringing together its intensely ingredient-driven recipes with stories of Basque customs and the Basque kitchen, and vivid photographs of both food and place. And surprise: this is food we both want to eat and can easily make. It's not about exotic ingredients or flashy techniques. It's about mind-set-how to start with that just-right fish or cut of meat or peak-of-ripeness tomato and coax forth its inherent depth of flavor. It's the marriage of simplicity and refinement, and the joy of cooking for family and friends. Winner, 2019 IACP Award, Best Book of the Year, International Named one of the Best Cookbooks of the Year / Best Cookbooks to Gift by the New York Times, Food & Wine, Saveur, Rachael Ray Every Day, National Geographic, The Guardian and more

Since childhood, Rosa Fiore -- daughter of a sultry Sicilian matriarch and her hapless husband -- found solace in her family's kitchen. La Cucina, the heart of the family's lush estate, was a place where generations of Fiore women prepared sumptuous feasts and where the drama of extended family life was played out around the age-old table. When Rosa was a teenager, her own cooking became the stuff of legend in this small community that takes pride in the bounty of its landscape and the eccentricity of its inhabitants. Rosa's infatuation with culinary arts was rivaled only by her passion for a young man, Bartolomeo, who, unfortunately, belonged to another. After their love affair ended in tragedy, Rosa retreated first into her kitchen and then into solitude, as a librarian in Palermo. There she stayed for decades, growing corpulent on her succulent dishes, resigned to a loveless life. Then, one day, she meets the mysterious chef, known only is I'Inglese, whose research on the heritage of Sicilian cuisine leads him to Rosa's library, and into her heart. They share one sublime summer of discovery, during which I'lnglese awakens the power of Rosa's sensuality, and together they reach new heights of culinary passion. When I'Inglese suddenly vanishes, Rosa returns home to the farm to grieve for the loss of her second love. In the comfort of familiar surroundings, among her, growing family, she discovers the truth about her loved ones and finds her life transformed once more by the magic of her cherished Cucina. Exuberant and touching, La Cucina is a magical evocation of lifes mysterious seasons and the treasures found in each one. It celebrates family, food, passion, and the eternal rapture of romance.

Stel je voor: je loopt door de smalle straatjes van de oude stad van San Sebastian, de geur van gebakken knoflook en verse zeevruchten vermengt zich met de zilte zeelucht. Je stapt een bar binnen, bestelt een glas txakoli en voor je staat een bord met de beroemdste pintxo ter wereld: de Gilda. Dit boek brengt die ervaring naar jouw eigen keuken. 101 Pintxos uit San Sebastian is het meest complete kookboek over de iconische Baskische hapjes. Het verzamelt 101 authentieke, geverifieerde recepten - van de eenvoudige klassiekers die al decennia op de bartoon liggen tot de verfijnde creaties van de donostiarrische haute cuisine in miniatuur. Elk recept is gedocumenteerd met nauwkeurige ingrediënten, duidelijke stap-voor-stap instructies en een exclusieve "Pintxo-tip" van de auteur, die je het geheime detail onthult dat een goed hapje onvergetelijk maakt. Ontdek de veelzijdigheid van de pintxo-keuken: plancha-gerechten met aubergine, Idiazabalkaas en Iberische ham; gestoofde runderwang in rode wijn op fluweelzachte kikkererwtenpuree; knapperige gefrituurde kabeljauwbeignets; romige kroketten met Iberische ham en truffel; klassieke koude spiesjes zoals de Gilda, de Bilbainito en de Txepetxa-ansjovis; en verrassende moderne creaties zoals de chipiron gevuld met ossenstaart of de sint-jakobsschelp omwikkeld met Iberisch eikelspek. De recepten zijn ingedeeld in acht overzichtelijke hoofdstukken: pintxos van de plancha, donostiarrische haute-cuisinepintxos, pintxos met vlees en orgaanvlees, pintxos met ei en groente, pintxos met brood en tosti's, pintxos met vis en zeevruchten, klassieke koude pintxos, en gefrituurde en gepaneerde pintxos. Achterin vind je een uitgebreide woordenlijst met Baskische en technische termen. Of je nu een beginnende thuiskok bent die indruk wil maken op gasten, of een ervaren chef die nieuwe inspiratie zoekt - dit boek is jouw ticket naar de ziel van de Baskische gastronomie. Haal San Sebastian in huis en verander elke maaltijd in een feestje met de beste pintxos van de stad!

A NATIONAL BESTSELLER Comprehensive, foundational, extraordinary. This 10th anniversary edition of the internationally bestselling and award-winning Hot Thai Kitchen is the definitive guide to understanding Thai food—with 75 delicious recipes to cook at home. In 2016, Pailin Chongchitnant published her debut cookbook, Hot Thai Kitchen, and it became a classic kitchen staple for home cooks across the globe. Now, in this celebratory and updated 10th anniversary edition, Pai brings her signature warmth and impressive technique to Thai food fans everywhere. Combining her love of teaching with her devotion to Thai food, in Hot Thai Kitchen Pai shows readers how easy Thai home cooking can be, while grounding her recipes in their cultural context. From the culture of eating and commonly used ingredients to flavour combinations and putting together an authentic Thai meal, Pai is here to guide you. Inside, you’ll find: The recipes you know and love from the first edition: Whether it’s curries, soups, salads, stir-fries, or desserts, all your favourites are included, many with QR codes that take you to Pai’s website with video tutorials that walk you through the recipe step by step. A brand-new chapter: House Specials is a chapter of 8 new recipes that are longtime fan favourites or under-the-radar gems from Pai’s youth. A new foreword from J. Kenji López-Alt: Hear from a trusted chef colleague and friend, and dive into a new introduction from Pai, looking back on all that she’s learned. Both a definitive resource and an extraordinary exploration of Thai cuisine, Hot Thai Kitchen: The 10th Anniversary Edition is a celebration of Pai’s best recipes, to delight and inspire you in your Thai cooking journey.

We hung the walls with old French movie posters advertising the films of Marcel Pagnol, films that had already provided us with both a name and an ideal: to create a community of friends, lovers, and relatives that span generations and is in tune with the seasons, the land, and human appetites. So writes Alice Waters of the opening of Berkeley's Chez Panisse Café on April Fool's Day, 1980. Located above the more formal Chez Panisse Restaurant, the Café is a bustling neighborhood bistro where guests needn't reserve far in advance and can choose from the ever-changing à la carte menu. It's the place where Alice Waters's inventive chefs cook in a more impromptu and earthy vein, drawing on the healthful, low-tech traditions of the cuisines of such Mediterranean regions as Catalonia, Campania, and Provence, while improvising and experimenting with the best products of Chez Panisse's own regional network of small farms and producers. In the Chez Panisse Café Cookbook, the follow-up to the award-winning Chez Panisse Vegetables, Alice Waters and her team of talented cooks offer more than 140 of the café's best-recipes--some that have been on the menu since the day café opened and others freshly reinvented with the honesty and ingenuity that have made Chez Panisse so famous. In addition to irresistible recipes, the Chez Panisse Café Cookbook is filled with chapter-opening essays on the relationships Alice has cultivated with the farmers, foragers and purveyors--most of them within an hour's drive of Berkeley--who make it possible for Chez Panisse to boast that nearly all food is locally grown, certifiably organic, and sustainably grown and harvested. Alice encourages her chefs and cookbook readers alike to decide what to cook only after visiting the farmer's market or produce stand. Then we can all fully appreciate the advantages of eating according to season--fresh spring lamb in late March, ripe tomato salads in late summer, Comice pear crisps in autumn. This book begins with a chapter of inspired vegetable recipes, from a vivid salad of avocados and beets to elegant Morel Mushroom Toasts to straightforward side dishes of Spicy Broccoli Raab and Garlicky Kale. The Chapter on eggs and cheese includes two of the café's most famous dishes, a garden lettuce salad with baked goat cheese and the Crostata di Perrella, the café's version of a calzone. Later chapters focus on fish and shellfish, beef, pork, lamb, and poultry, each offering its share of delightful dishes. You'll find recipes for curing your own pancetta, for simple grills and succulent braises, and for the definitive simple roast chicken--as well as sumptuous truffed chicken breasts. Finally the pastry cooks of Chez Panisse serve forth a chapter of uncomplicated sweets, including Apricot Bread Pudding, Chocolate Almond Cookies, and Wood Oven-baked Figs with Raspberries. Gorgeously designed and illustrated throughout with colored block prints by David Lance Goines, who has eaten at the café since the day it opened, Chez Panisse Café Cookbook is destined to become an indispensable classic. Fans of Alice Waters's restaurant and café will be thrilled to discover the recipes that keep them coming back for more. Loyal readers of her earlier cookbooks will delight in this latest collection of time-tested, deceptively simple recipes. And anyone who loves pure, vibrant, delicious fare made from the finest ingredients will be honored to add these new recipes to his or her repertoire.

We hung the walls with old French movie posters advertising the films of Marcel Pagnol, films that had already provided us with both a name and an ideal: to create a community of friends, lovers, and relatives that span generations and is in tune with the seasons, the land, and human appetites. So writes Alice Waters of the opening of Berkeley's Chez Panisse Café on April Fool's Day, 1980. Located above the more formal Chez Panisse Restaurant, the Café is a bustling neighborhood bistro where guests needn't reserve far in advance and can choose from the ever-changing à la carte menu. It's the place where Alice Waters's inventive chefs cook in a more impromptu and earthy vein, drawing on the healthful, low-tech traditions of the cuisines of such Mediterranean regions as Catalonia, Campania, and Provence, while improvising and experimenting with the best products of Chez Panisse's own regional network of small farms and producers. In the Chez Panisse Café Cookbook, the follow-up to the award-winning Chez Panisse Vegetables, Alice Waters and her team of talented cooks offer more than 140 of the café's best-recipes--some that have been on the menu since the day café opened and others freshly reinvented with the honesty and ingenuity that have made Chez Panisse so famous. In addition to irresistible recipes, the Chez Panisse Café Cookbook is filled with chapter-opening essays on the relationships Alice has cultivated with the farmers, foragers and purveyors--most of them within an hour's drive of Berkeley--who make it possible for Chez Panisse to boast that nearly all food is locally grown, certifiably organic, and sustainably grown and harvested. Alice encourages her chefs and cookbook readers alike to decide what to cook only after visiting the farmer's market or produce stand. Then we can all fully appreciate the advantages of eating according to season--fresh spring lamb in late March, ripe tomato salads in late summer, Comice pear crisps in autumn. This book begins with a chapter of inspired vegetable recipes, from a vivid salad of avocados and beets to elegant Morel Mushroom Toasts to straightforward side dishes of Spicy Broccoli Raab and Garlicky Kale. The Chapter on eggs and cheese includes two of the café's most famous dishes, a garden lettuce salad with baked goat cheese and the Crostata di Perrella, the café's version of a calzone. Later chapters focus on fish and shellfish, beef, pork, lamb, and poultry, each offering its share of delightful dishes. You'll find recipes for curing your own pancetta, for simple grills and succulent braises, and for the definitive simple roast chicken--as well as sumptuous truffed chicken breasts. Finally the pastry cooks of Chez Panisse serve forth a chapter of uncomplicated sweets, including Apricot Bread Pudding, Chocolate Almond Cookies, and Wood Oven-baked Figs with Raspberries. Gorgeously designed and illustrated throughout with colored block prints by David Lance Goines, who has eaten at the café since the day it opened, Chez Panisse Café Cookbook is destined to become an indispensable classic. Fans of Alice Waters's restaurant and café will be thrilled to discover the recipes that keep them coming back for more. Loyal readers of her earlier cookbooks will delight in this latest collection of time-tested, deceptively simple recipes. And anyone who loves pure, vibrant, delicious fare made from the finest ingredients will be honored to add these new recipes to his or her repertoire.

'You could cook from it over a whole lifetime, and still be learning ' Nigella Lawson 'A rigorous, nuts-and-bolts bible of a book' Jay Rayner, Observer 'Lateral Cooking...uncovers the very syntax of cookery' Yotam Ottolenghi 'Astonishing and totally addictive' Brian Eno This groundbreaking book reveals the principles underpinning all recipe creation, from the author of the bestselling The Flavour Thesaurus Do you feel you that you follow recipes slavishly without understanding how they actually work? Would you like to feel freer to adapt, to experiment, to play with flavours? Well look no further - in these pages, Niki Segnit, author of the landmark The Flavour Thesaurus, gives you the tools to do just that. Organised into 77 'starting-point' recipes, Lateral Cooking including plenty of tips for substituting ingredients and reducing the phenomenal variety of world cuisine down to its bare essentials - and then building it back up again. So, under 'Bread', Niki guides you through flatbreads, oatcakes, buckwheat noodles, chapattis and tortillas, showing you how they are all variations on one theme. A few simple tweaks and you can make soda bread, scones or cobbler. And so on, through breads and batters, broths, stews and dals, one dish leading to another. Lateral Cooking is as inspirational and entertaining a read as it is a practical guide. Once you have the hang of each starting point, a wealth of new flavour combinations awaits, each related in Niki's signature combination of culinary science, history, chefs' wisdom and entertaining personal anecdote. Niki shows you that recipes you had thought were outside of your experience are reassuringly similar to things you've made a dozen times before, giving you the confidence to experiment with flavour. The variations that follow are a springboard of inspiration to the contents of your fridge and kitchen cupboards. In these pages, you will discover to cook 'by heart' - and that's where the fun really begins.

'You could cook from it over a whole lifetime, and still be learning ' Nigella Lawson 'A rigorous, nuts-and-bolts bible of a book' Jay Rayner, Observer 'Lateral Cooking...uncovers the very syntax of cookery' Yotam Ottolenghi 'Astonishing and totally addictive' Brian Eno This groundbreaking book reveals the principles underpinning all recipe creation, from the author of the bestselling The Flavour Thesaurus Do you feel you that you follow recipes slavishly without understanding how they actually work? Would you like to feel freer to adapt, to experiment, to play with flavours? Well look no further - in these pages, Niki Segnit, author of the landmark The Flavour Thesaurus, gives you the tools to do just that. Organised into 77 'starting-point' recipes, Lateral Cooking including plenty of tips for substituting ingredients and reducing the phenomenal variety of world cuisine down to its bare essentials - and then building it back up again. So, under 'Bread', Niki guides you through flatbreads, oatcakes, buckwheat noodles, chapattis and tortillas, showing you how they are all variations on one theme. A few simple tweaks and you can make soda bread, scones or cobbler. And so on, through breads and batters, broths, stews and dals, one dish leading to another. Lateral Cooking is as inspirational and entertaining a read as it is a practical guide. Once you have the hang of each starting point, a wealth of new flavour combinations awaits, each related in Niki's signature combination of culinary science, history, chefs' wisdom and entertaining personal anecdote. Niki shows you that recipes you had thought were outside of your experience are reassuringly similar to things you've made a dozen times before, giving you the confidence to experiment with flavour. The variations that follow are a springboard of inspiration to the contents of your fridge and kitchen cupboards. In these pages, you will discover to cook 'by heart' - and that's where the fun really begins.

Cuando Bill Buford decide escribir uno de sus reportajes no hay medias tintas que valgan. Se sumerge en el asunto y lo vive en sus propias carnes hasta lasú ltimas consecuencias. Lo hizo con Entre los ávndalos, cuando se infiltór entre los hinchas futboílsticos briátnicos. Y ya en elá mbito culinario, en Calor ahonód en el mundo de la cocina italiana. Ahora en La transmisóin del sabor hace lo propio con la cocina francesa. Nada de limitarse a leer un monótn de recetarios y entrevistar a unos cuantos cocineros. No. Buford sigue el camino marcado por un chef de cocina francesa de Washington: si quiere escribir un libro sobre el tema, debe ir a la ciudad de Lyon, el auétntico coraózn de la cuisine fraçnaise y reino de su sumo ponítfice, Paul Bocuse. De modo que Buford, sin hablar franécs ni tener formacóin como cocinero, hace las maletas y se lleva a su mujer y a sus dos hijos gemelos a Lyon para una estancia de cinco ñaos. Alíl estudia en L'Institut Paul Bocuse; logra ser aceptado como aprendiz en un estrella Michelin local, La èMre Brazier, y se somete a una disciplina casi militar (y quiáz sobra el casi). Su gran logro seár que se le conífe el meún del personal del restaurante. Por el camino, se hace amigo de un panadero excelso, asiste a una matanza -una auétntica carniceíra- del cerdo, descubre productos locales, étcnicas de cocina y el duro camino del cocinero franécs (que, a tenor de lo que cuenta, resulta ser casi tan bestia como el del samuári).Resultado: un libro apetitoso, de lectura gozosa, por momentos desternillante y repleto de informacóin de primera mano sobre los secretos mejor guardados de la cocina francesa. Ah, y adeáms es un ejercicio moédlico de periodismo con hechuras literarias.

Running a Restaurant For Dummies (9781119605454) was previously published as Running a Restaurant For Dummies (9781118027929). While this version features a new Dummies cover and design, the content is the same as the prior release and should not be considered a new or updated product.   The easy way to successfully run a profitable restaurant   Millions of Americans dream of owning and running their own restaurant -- because they want to be their own boss, because their cooking always draws raves, or just because they love food. Running a Restaurant For Dummies covers every aspect of getting started for aspiring restaurateurs. From setting up a business plan and finding financing, to designing a menu and dining room, you'll find all the advice you need to start and run a successful restaurant.   Even if you don't know anything about cooking or running a business, you might still have a great idea for a restaurant -- and this handy guide will show you how to make your dream a reality. If you already own a restaurant, but want to see it get more successful, Running a Restaurant For Dummies offers unbeatable tips and advice for bringing in hungry customers. From start to finish, you'll learn everything you need to know to succeed. * New information on designing, re-designing, and equipping a restaurant with all the essentials--from the back of the house to the front of the house * Determining whether to rent or buy restaurant property * Updated information on setting up a bar and managing the wine list * Profitable pointers on improving the bottom line * The latest and greatest marketing and publicity options in a social-media world * Managing and retaining key staff * New and updated information on menu creation and the implementation of Federal labeling (when applicable), as well as infusing local, healthy, alternative cuisine to menu planning   Running a Restaurant For Dummies gives you the scoop on the latest trends that chefs and restaurant operators can implement in their new or existing restaurants.