Home Restaurant

At some point, nearly everyone has considered it. Even as a passing thought, that little “Maybe, I could...” has drifted through your mind. With delivery apps, options to order online, and food trucks standing at the ready, finding delicious food has never been easier. The food truck revolution has begun, making it prime time to explore that thought.

A step by step and comprehensive course that shows you how to make money selling your list building service to restaurant owners. I am going to show you how to set this highly profitabe business up from start to finish. This is a unique twist on traditional internet marketing list building that very few people are doing right now. This method allows you to build an online consulting business that brings stable passive income and the best part is that you can control your income. Yes there is a bit of tech stuff, but it can be easily outsourced cheaply if you are not comfortble doing it ...

In his lively, unprecedented close-up portrait of Ferran Adrià, award-winning food writer Colman Andrews traces this groundbreaking chef’s rise from resort hotel dishwasher to culinary deity, and the evolution of El Bulli from a German-owned beach bar into the establishment voted annually by an international jury to be “the world’s best restaurant”.

Express Your Love Through the Language of Food, Add Awesome Recipes to Your Pasta Collection, and Celebrate Every Time Your Family and Friends Visit Do you have family and friends who visit you and you want to give them a delightful dining experience? Would you like to know how to add to your recipes and discover amazing varieties of pasta dishes? If you answered “yes” to any of these questions, this book was written for you. Food goes hand-in-hand with family. No gathering is complete without food. Preparing delicious meals is how we show our love to our family and friends. However...

The New Restaurant Manager Part 2: Next Level continues with more practical advice for new restaurant managers who want to accelerate their careers. It is written in a thoughtful and conversational style with real-life examples and practical advice that new managers can use today. This audiobook helps new restaurant managers avoid mistakes, problems, and bad career decisions that might kill or slow down promotions.

A mouthwatering testament to the healing power of food, My Place at the Table is a moving coming-of-age story of how a gay man emerges from a wounding childhood, discovers himself, and finds love. Published here for the first time is Lobrano’s “little black book,” an insider’s guide to his thirty all-time-favorite Paris restaurants.

Here is Anthony Bourdain's long-awaited sequel to Kitchen Confidential, the worldwide best seller. A lot has changed since then - for the subculture of chefs and cooks, for the restaurant business, and for Anthony Bourdain. Medium Raw explores these changes, moving back and forth from the author's bad old days to the present.

The heart of Generation Chef is the story of Jonah Miller, who at age 24 attempts to fulfill a lifelong dream by opening the Basque restaurant Huertas in New York City, still the high-stakes center of the restaurant business for an ambitious young chef. Miller, a rising star who has been named to the 30-Under-30 list of both Forbes and Zagat, quits his job as a sous chef, creates a business plan, lines up investors, leases a space, hires a staff, and gets ready to put his reputation and his future on the line.

For twenty-five years, award-winning restaurant critic Jay Rayner has been uncovering the very best of the nation's eateries - from high end restaurants to high street grills. Now, in a love letter to his favourite culinary institutions, he recreates the dishes that have stolen his heart over the decades - and helps home chefs do the same.

No Lucks Given, by Chef Brother Luck, is a powerful reflection on the most vital parts of the human experience: identity, community, and work. Packed with pain, passion, honor, and hope, No Lucks Given is an encouragement to everyone who has ever doubted themselves or God, whether they grew up on the streets or not—life is hard, but there is hope.

Cohost of ABC’s hit show The Chew and fan favorite on Bravo’s Top Chef, Carla Hall celebrates soul food and gives classic dishes her own fresh twists, with 145 delectable recipes updated for the way we eat now. In Carla Hall’s Soul Food, the beloved chef and television celebrity takes us back to her own Nashville roots to offer a fresh, lip-smackin’ look at America’s favorite comfort cuisine and traces soul food’s history from Africa and the Caribbean to the American South. Carla shows us that soul food is more than barbecue and mac and cheese.

Feeling stuck in his work and home life, writer Jeff Gordinier happened into a fateful meeting with Danish chef René Redzepi, whose restaurant, Noma, has been called the best in the world. A restless perfectionist, Redzepi was at the top of his game but was looking to tear it all down, to shutter his restaurant and set out for new places, flavors, and recipes. This is the story of the subsequent four years of globe-trotting culinary adventure, with Gordinier joining Redzepi as his Sancho Panza.

Express Your Love Through the Language of Food, Add Awesome Restaurant Recipes to Your Pasta and Pizza Collection and Celebrate Every Time Your Family and Friends Visit Do you have family and friends who visit you and you want to give them a delightful dining experience? Would you like to know how to add to your recipes and discover amazing varieties of pasta and pizza dishes? If you answered “yes” to any of these questions, this book was written for you. Food goes hand-in-hand with family. No gathering is complete without food. Preparing delicious meals is how we show ...

When Nigella Lawson’s first book, How to Eat, was published in 1998, two things were immediately clear: that this fresh and fiercely intelligent voice would revolutionise cookery writing and that How to Eat was an instant classic of the genre. Here was a versatile culinary bible, through which a generation discovered how to feel at home in the kitchen and found the confidence to experiment and adapt recipes to their own needs. This was a book about home cooking for busy lives.

Get into Great shape by Eating What You Love, Enjoy a Wide Variety of Delectable Cuisines and Lose Weight Are you a health-conscious individual looking to get into great shape while eating what you love? Would you like to lose weight, get more active and improve your mood? If you answered “yes” to any of these questions, keep reading. Most of us aspire to be healthier and at the same time enjoy eating our favorite foods. Previously, it was not possible to have both. But, with advancements in food science, it is now possible to live better and enjoy the tasty cuisines you are fond ...

It's all here, written in short vignettes with Salisbury's incisive wisdom and wit. He guarantees that at least one idea will more than save you the cost of the book, repeatedly. More than a restaurant manual, the book is filled with universal insights into good business practices. And diners in search of a great restaurant experience will appreciate Salisbury's insights into what gets people to return to their favorites.

Ruby Tandoh implores us to enjoy and appreciate food in all of its many forms. Food is, after all, what nourishes our bodies, helps us commemorate important milestones, cheers us up when we're down, expands our minds, and connects us with the people we love. But too often, it’s a source of anxiety and unhappiness. With Eat Up!, Tandoh celebrates one of life’s greatest pleasures, drawing inspiration from sources as diverse as Julia Child to The Very Hungry Caterpillar, flavor memories to jellied eels.

It's a familiar trope: angry men berating each other in kitchens as pots furiously boil, sauces burn and a giant slab of beef rests in the background. The dominant view of a professional kitchen is one of chaos and pent-up fury - a gladiatorial contest of male ego. Why then do we also hear the misogynistic refrain that women 'belong in the kitchen' if, in a professional context, they're all but erased from them?

The Unofficial Bear Cookbook: Season 3 Edition Bring incredible dishes from The Bear Season 3 to your home kitchen. From Duck Confit Pâté Fine and Seared Halibut Paupiettes with Red Wine Sauce to a show-stopping Princess Cake and Chicago Tavern-Style Pizza, I hope these recipes capture the spirit of the show. What's inside: Episode-by-episode recipes for dishes featured in Season 3 (except the food-free Legacy and Ice Chips) Carmy's Non-negotiables list and chefs featured on the show The perfect Roast Chicken technique and how to supreme an orange Sauces like Nettle Purée, Sauce d’Or ...

Slater writes about how his cooking has changed from discovering the best way to roast a chicken to the trick to smoky, smooth aubergine mash. He gives the tales behind the recipes and recalls the first time he ate a baguette in Paris, his love of jewel-bright Japanese pickled radishes and his initial slice of buttercream-topped chocolate cake. These are the favourite recipes Nigel Slater cooks at home every day; the heart and soul of his cooking. Chapters include: a slice of tart, a chicken in the pot, everyday greens, the solace of soup and the ritual of tea.