This program is read by the author.A front-of-the-house Kitchen Confidential from a career maître d'hotel who manned the front of the room in New York City's hottest and most in-demand restaurants. From the glamorous to the entitled, from royalty to the financially ruined, everyone who wanted to be seen--or just to gawk--at the hottest restaurants in New York City came to places Michael Cecchi-Azzolina helped run. His phone number was passed around among those who wanted to curry favor, during the decades when restaurants replaced clubs and theater as, well, theater in the most visible, vibrant city in the world.Besides dropping us back into a vanished time, Your Table Is Ready takes us places we'd never be able to get into on our own: Raoul's in Soho with its louche club vibe; Buzzy O'Keefe's casually elegant River Café (the only outer-borough establishment desirable enough to be included in this roster), from Keith McNally's Minetta Tavern to Nolita's Le Coucou, possibly the most beautiful room in New York City in 2018, with its French Country Auberge-meets-winery look and the most exquisite and enormous stands of flowers, changed every three days.From his early career serving theater stars like Tennessee Williams and Dustin Hoffman at La Rousse right through to the last pre-pandemic-shutdown full houses at Le Coucou, Cecchi-Azzolina has seen it all. In Your Table Is Ready, he breaks down how restaurants really run (and don't), and how the economics work for owners and overworked staff alike. The professionals who gravitate to the business are a special, tougher breed, practiced in dealing with the demanding patrons and with each other, in a very distinctive ecosystem that's somewhere between a George Orwell "down and out in...." dungeon and a sleek showman's smoke-and-mirrors palace.Your Table Is Ready is a rollicking, raunchy, revelatory memoir.
Food and drink
- Author:Cecchi-Azzolina, MichaelSummary:
- Author:Summary:
Workplace Safety in the Foodservice Industry is one of a series of Culinary Arts books developed to support the training of students and apprentices in BC's foodservice and hospitality industry. Your health and well-being are your most valuable possessions. Many laws and regulations exist to ensure employee safety, yet every year thousands of serious injuries occur. In many cases, these injuries have serious long-term consequences for both employees and employers. For those new to the workforce, or working in the foodservice industry for the first time, having a solid understanding of both the rights and responsibilities of the employer and employee and training in how to operate safely in the workplace are the keys to minimizing the risk of a workplace injury.
- Author:Reed, KimSummary:
For years, Kim's day job was a social worker to the home-bound elderly in Brooklyn Heights. Then she'd scramble into Manhattan to make her hostess shifts at Babbo, where even the Pope would have trouble scoring a reservation, and Gwyneth Paltrow and Ryan Reynolds squeezed through the jam-packed entryway like everyone else. Despite her sometimes fifteen-hour days, Kim couldn't make ends meet, up to her eyeballs in grad school debt. Her social work training -- problem solving, crisis intervention work, dealing with unpredictable people and random situations -- made her the ideal assistant for Joe Bastianich, a hard-partying, "What's next?" food and wine entrepreneur who drummed up new business ventures one after another. He rose to fame in Italy as a TV star while Kim planned parties, fielded calls, and negotiated his deals from a cell phone on the go. Eventually, something had to give, and that was Kim herself. With no life outside her job, she was panicked about ending up alone without building the family she craved. Workhorse is a deep-dive into the chaos of the NYC foodie craze as well as an all-too-relatable look at what happens when your job takes over your life, and when a scandal upends your understanding of where you work and what you do. As Kim realized, if you can make the impossible possible for someone else, you can do the same for yourself.
- Author:Brenner, DeborahSummary:
United by the common denominators of gender and professional calling, today's women of wine have traveled diverse paths to fulfill their passions. Written from a distinctly female viewpoint, Women of the Vine explores the stories of women winemakers, women sommeliers, and women who are members of wine groups, embodying each woman's personal experience in an often male-dominated industry. These women share their lives, wine tips, pairings, and, most importantly, enthusiasm for wine. They also reveal candid stories of their personal triumphs and failures and discuss the universal dilemma of balancing work and family. Brimming with profiles of women's wine groups and tips and secrets for getting the most enjoyment out of wine, Women of the Vine takes listeners on a new and very different journey to wine country, inviting them to enjoy these remarkable women's stories one sip at a time.
- Author:Phillips, RodSummary:
Overwhelmed when you walk into the local wine store? Just trying to find that special gift for that special occasion? Looking for the perfect pairing for tonight's dinner? Or are you just tired of the same ol' same ol'? Let Rod Phillips, Canada's trusted wine expert, show you the way. With over 500 domestic and international wines categorized by vintage, appellation, alcohol content, price range, taste description — and Phillips' authoritative quality ratings system — Wines You Should Trywill get you that perfect wine, no matter where you live in Canada. If you are on the lookout for top-quality inexpensive and mid-range wines, this succinct and sensible guide will give you the knowhow to discover great tasting, quality wines that you've never tasted before. Sure to become the go-to bible for Canadian wine lovers.
- Author:James, VictoriaSummary:
An affecting memoir from the country's youngest sommelier, tracing her path through the glamorous but famously toxic restaurant world. At just twenty-one, the age when most people are starting to drink (well, legally at least), Victoria James became the country's youngest sommelier at a Michelin-starred restaurant. Even as Victoria was selling bottles worth hundreds and thousands of dollars during the day, passing sommelier certification exams with flying colors, and receiving distinction from all kinds of press, there were still groping patrons, bosses who abused their role and status, and a trip the hospital emergency room. It would take hitting bottom at a new restaurant and restorative trips to the vineyards where she could feel closest to the wine she loved for Victoria to re-emerge, clear-eyed and passionate, and a proud "wine girl" of her own Michelin-starred restaurant.
- Author:McCarthy, Ed, Ewing-Mulligan, MarySummary:
The #1 wine book—now updated! The art of winemaking may be a time-honored tradition dating back thousands of years, but today, wine is trendier and hotter than ever. Now, wine experts and authors Ed McCarthy and Mary Ewing-Mulligan have revised their popular Wine For Dummies to deliver an updated, down-to-earth look at what's in, what's out, and what's new in wine. Wine enthusiasts and novices, raise your glasses! The #1 wine book has been updated! If you're a connoisseur, Wine For Dummies will get you up to speed on what's in and help you take your hobby to the next level. If you're new to the world of wine, it will clue you in on what you've been missing and show you how to get started. It begins with the basic types of wine, how wines are made, and more. Then it gets down to specifics, like navigating restaurant wine lists, deciphering wine labels, dislodging stubborn corks, and so much more. * Includes updated information on wine regions throughout the world, including the changes that have taken place in Chile, Argentina, parts of Eastern Europe, the Mt. Etna region in Sicily, among other wine regions in Italy and California's Sonoma Coast * Covers what's happening in the "Old World" of wine, including France, Italy, and Spain, and gets you up-to-speed on what's hot (and what's not) in the "New World" of Wine, including the U.S., Australia, and New Zealand * Features updated vintage charts and price guidelines * Covers wine bloggers and the use of smartphone apps Wine For Dummies is not just a great resource and reference, it's a good read. It's full-bodied, yet light...rich, yet crisp...robust, yet refreshing....
- Author:McCarthy, Ed, Ewing-Mulligan, Mary, Egan, MaryannSummary:
An all-inclusive, easy-to-use primer to all things wine Want to learn about wine, but don't know where to start? Wine All-In-One For Dummies provides comprehensive information about the basics of wine in one easy-to-understand volume. Combining the bestselling Wine For Dummies with our regional and specific wine titles, this book gives you the guidance you need to understand, purchase, drink and enjoy wine. You'll start at the beginning as you discover how wine is made. From there you'll explore grape varieties and vineyards, read labels and wine lists, and discover all the nuances of tasting wine. You'll see how to successfully store wine and serve it to your guests-and even build up an impressive collection of wine. Plus, you'll find suggestions for perfect food pairings and complete coverage on wines from around the world. * Features wine tasting, serving, storing, collecting, and buying tips, all in a single authoritative volume * Includes information on California wines, as well as other domestic and foreign locations including the US, Canada, France, Italy, Spain, Portugal, Germany, Austria, Hungary, Greece, Australia, New Zealand, South Africa, Chile, and Argentina. * Helps you choose the best vintage for your needs * Also covers champagne, sherry, and port wine * Ed McCarthy and Mary Ewing-Mulligan are the authors of seven Dummies books on wine including the bestselling Wine For Dummies, 4th Edition, other contributing authors are recognized wine experts and journalists in Australia, New Zealand, and Canada Whether you're a wine novice or a budding sommelier, Wine All-In-One For Dummies is the one guide you need on your shelf to make your wine experience complete.
- Author:Herz, RachelSummary:
Why You Eat What You Eat examines the sensory, psychological, neuroscientific, and physiological factors that influence our eating habits. Rachel Herz uncovers the fascinating and surprising facts that affect food consumption: bringing reusable bags to the grocery store encourages us to buy more treats; our beliefs about food affect the number of calories we burn; TV alters how much we eat; and what we see and hear changes how food tastes. Herz reveals useful techniques for managing cravings, such as resisting repeated trips to the buffet table, and how aromas can be used to curb overeating. Why You Eat What You Eat mixes the social with the scientific to uncover how psychology, neurology, and physiology shape our relationship with food and how food alters the relationships we have with ourselves and with one another.
- Author:Luntz, PerrySummary:
Would you like to better appreciate fine distilled spirits? Whiskey & Spirits For Dummies is your complete guide to selecting and enjoying this family of noble beverages, flavor by flavor. From whiskey, rum, and brandy to vodka, gin, and cordials, this handy reference traces the history of distilled spirits, explains how they are made, and shows you how to evaluate, serve, and savor them. Ever wonder why the Irish spell it “whiskey” and the Scottish “whisky”? This friendly book tells you as it reveals where the first whiskeys — or “dark” spirits — originated and how they came to the United States. It also explores the origins of clear spirits and the different varieties of each. You’ll compare American and European vodkas, see how to make the new and improved all-purpose Martini, and follow the spread of flavored rums across the globe. A slew of sidebars give you fascinating tidbits of information about these spirits. You’ll also discover how to: * Become a sophisticated taster * Shop for the best spirits * Select the right mixers * Use spirits in cooking * Make 10 classic cocktails * Choose and taste cordials and liqueurs * Know the nutrients in one serving of each type of distilled spirit * Present spirits to guests * Set up tasting events at home This thorough guide also features recipes for cooking with spirits, offering menu choices such as entrees, vegetables, and desserts that all include at least one type of spirit. Complete with an appendix of craft distillers across the United States, Whiskey & Spirits For Dummies will give you the knowledge and hands-on guidance you need to become a connoisseur of such greats as fine Scotch, Bourbon, and Cognac in no time!
- Author:Summary:
If the world's cuisines share one common food, it might be the dumpling, a dish that can be found on every continent and in every culinary tradition, from Asia to Central Europe to Latin America. Originally from China, they evolved into ravioli, samosas, momos, gyozas, tamales, pierogies, matzo balls, wontons, empanadas, potato chops, and many more. In this unique anthology, food writers, journalists, culinary historians, and others share histories of their culture's version of the dumpling, family dumpling lore, interesting encounters with these little delights, and even recipes to unwrap the magic of the world's favorite dish. With an introduction by Karon Liu.
- Author:Shapiro, LauraSummary:
A beloved culinary historian's short takes on six famous women through the lens of food and cooking-what they ate and how their attitudes toward food offer surprising new insights into their lives. "Establishes Laura Shapiro as the founder of a delectable new literary genre: the culinary biography."--Megan Marshall, Pulitzer-prize winning biographer Everyone eats, and food touches on every aspect of our lives-social and cultural, personal and political. Yet most biographers pay little attention to people's attitudes toward food, as if the great and notable never bothered to think about what was on the plate in front of them. Once we ask how somebody relates to food, we find a whole world of different and provocative ways to understand her. Food stories can be as intimate and revealing as stories of love, work, or coming-of-age. Each of the six women in this entertaining group portrait was famous in her time, and most are still famous in ours; but until now, nobody has told their lives from the point of view of the kitchen and the table. It's a lively and unpredictable array of women; what they have in common with one another (and us) is a powerful relationship with food. They include Dorothy Wordsworth, whose food story transforms our picture of the life she shared with her famous poet brother; Rosa Lewis, the Edwardian-era Cockney caterer who cooked her way up the social ladder; Eleanor Roosevelt, First Lady and rigorous protector of the worst cook in White House history; Eva Braun, Hitler's mistress, who challenges our warm associations of food, family, and table; Barbara Pym, whose witty books upend a host of stereotypes about postwar British cuisine; and Helen Gurley Brown, the editor of Cosmopolitan, whose commitment to "having it all" meant having almost nothing on the plate except a supersized portion of diet gelatin.
- Author:Wolke, Robert L.Summary:
Why is red meat red? How do they decaffeinate coffee? Do you wish you understood the science of food but don't want to plow through dry, technical books? In What Einstein Told His Cook, University of Pittsburgh chemistry professor emeritus and award-winning Washington Post food columnist Robert L. Wolke provides reliable and witty explanations for your most burning food questions, while debunking misconceptions and helping you interpret confusing advertising and labeling. A finalist for both the James Beard Foundation and IACP Awards for best food reference, What Einstein Told His Cook engages cooks and chemists alike.
- Author:Emery, JoannaSummary:
Food is in the eye of the beholder. This book assembles an amazing and often stomach-turning array of things people put in their mouths. Quite apart from delighting readers with exotic entrees, Joanna Emery asks the burning questions: - If you find Fluffy on your plate, does that qualify as pet food'? - Why do roughly 20 people a year die after eating the Japanese Seafood Special? - Why would someone pay more than $300 for bird saliva? - What's all the rage about Marmite and Vegemite? - Do you need to be from Transylvania to enjoy blood pudding and blood sausage?
- Author:Waters, AliceSummary:
From chef and food activist Alice Waters, an impassioned plea for a radical reconsideration of the way each and every one of us cooks and eats In We Are What We Eat, Alice Waters urges us to take up the mantle of slow food culture, the philosophy at the core of her life's work. When Waters first opened Chez Panisse in 1971, she did so with the intention of feeding people good food during a time of political turmoil. Customers responded to the locally sourced organic ingredients, to the dishes made by hand, and to the welcoming hospitality that infused the small space-human qualities that were disappearing from a country increasingly seduced by takeout, frozen dinners, and prepackaged ingredients. Waters came to see that the phenomenon of fast food culture, which prioritized cheapness, availability, and speed, was not only ruining our health, but also dehumanizing the ways we live and relate to one another. Over years of working with regional farmers, Waters and her partners learned how geography and seasonal fluctuations affect the ingredients on the menu, as well as about the dangers of pesticides, the plight of fieldworkers, and the social, economic, and environmental threats posed by industrial farming and food distribution. So many of the serious problems we face in the world today-from illness, to social unrest, to economic disparity, and environmental degradation-are all, at their core, connected to food. Fortunately, there is an antidote. Waters argues that by eating in a "slow food way," each of us-like the community around her restaurant-can be empowered to prioritize and nurture a different kind of culture, one that champions values such as biodiversity, seasonality, stewardship, and pleasure in work. This is a declaration of action against fast food values, and a working theory about what we can do to change the course. As Waters makes clear, every decision we make about what we put in our mouths affects not only our bodies but also the world at large-our families, our communities, and our environment. We have the power to choose what we eat, and we have the potential for individual and global transformation-simply by shifting our relationship to food. All it takes is a taste.
- Author:Freston, KathySummary:
Kathy Freston shows listeners how to lean into the veganist life. Effortless weight loss, reversal of disease, environmental responsibility, and spiritual awakening are just a few of the ten profound changes that can be achieved through a gentle switch in food choices.
- Author:Simpson, SarahSummary:
Uprisings offers practical advice to empower and inspire individuals and community groups interested in growing and eating local grains. Step-by-step instructions on everything you need to know for successful small scale grain production are rounded out by a bushel of case studies demonstrating how to develop a community grain model suitable to any group's unique needs and resources.
- Author:Gundry, Steven R.Summary:
Grounded in cutting-edge science, Dr. Gundry reveals the biological mechanism that makes keto diets so successful and shows listeners how to reap the rewards of keto with less restriction.
- Author:Pendergrast, MarkSummary:
Uncommon Grounds tells the story of coffee from its discovery on a hill in ancient Abyssinia to the advent of Starbucks.
- Author:Jacobsen, RowanSummary:
A Publishers Weekly Best Book of the Year A captivating exploration into the secretive and sensuous world of truffles, the elusive food that has captured hearts, imaginations, and palates worldwide. The scent of one freshly unearthed white truffle in Barolo was all it took to lead Rowan Jacobsen down a rabbit hole into a world of secretive hunts, misty woods, black-market deals, obsessive chefs, quixotic scientists, muddy dogs, maddening smells, and some of the most memorable meals ever created. Truffles attract dreamers, schemers, and sensualists. People spend years training dogs to find them underground. They plant forests of oaks and wait a decade for truffles to appear. They pay $3,000 a pound to possess them. They turn into quivering puddles in their presence. Why? Truffle Hound is the fascinating account of Rowan's quest to find out, a journey that would lead him from Italy to Istria, Hungary, Spain, England, and North America. Both an entertaining odyssey and a manifesto, Truffle Hound demystifies truffles--and then remystifies them, freeing them from their gilded cage and returning them to their roots as a sacred offering from the forest. It helps people understand why they respond so strongly to that crazy smell, shows them there's more to truffles than they ever imagined, and gives them all the tools they need to take their own truffle love to the next level. Deeply informed, unabashedly passionate, rakishly readable, Truffle Hound will spark America's next great culinary passion.