Away from the Kitchen

Untold Stories, Private Menus, Guarded Recipes, and Insider Tips

Dawn Blume Hawkes (Autor)

Buch | Hardcover

304 Seiten

2014
She Writes Press (Verlag)
978-1-938314-36-0 (ISBN)

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Away from the Kitchen provides a new breed of exploration into the chef-obsessed revolution by capturing the joys and pressures of a chef's life with a candid approach. America's favorite chefs from across the nation reveal who they are during private talks about their dreams, talents, creative endeavors, and until now undisclosed passions both inside and outside the kitchen. Featured chefs also offer up their cherished breakfast, lunch, dinner, and dessert menus - many of which include guarded or unpublished recipes. Robert Del Grande's 'Country Western Breakfast,' Nancy Silverton's 'Farmer's Market Lunch for all Seasons,' Frank Stitt's 'Alabama Asado,' and Roy Yamaguchi's 'Hawaiian Garage Barbecue' are just a few of the imaginative and mouth-watering meals waiting to be discovered. Away from the Kitchen delivers to those who want it all - the menus, the recipes, the tips, and the chef ''scoop'' - providing the unique ingredients that will make the 'chef's cocktail' new and refreshing.

Dawn Blume Hawkes is a California-born and European- and American-educated cook and author. She earned her BA and master's degree in English and design. Her quest to travel the world, write for various publications, and seek out instruction from the best domestic and European chefs offering regional cooking classes led to a deep appreciation of the global diversity of cuisines and the skills of the chefs. Dawn is a member of the International Association for Culinary Professionals (IACP) and the American Advertising Federation (AAF). Away from the Kitchen has a companion website at www.chefchops.com.

Featured chefs and their restaurants include:
• Rob Evans, Chef and Owner, Duckfat, Portland, ME
• Robert Del Grande, Executive Chef and Partner RDG + Bar Annie, Houston, TX ;
• Brad Farmerie, Executive Chef, PUBLIC and Saxon + Parole, New York, NY
• Mike Lata, Executive Chef and Co-owner, FIG and The Ordinary Charleston, SC ;
• Maura Kilpatrick and Ana Sortun, Chefs and Owners, Sofra and Oleana, Cambridge, MA
• Frank Stitt, Executive Chef and Owner, Highlands Bar and Grill, Birmingham, AL
• Nancy Silverton, Chef and Co-owner, Pizzeria Mozza and Osteria Mozza, LA, CA
• Jason Wilson, Chef and Owner, Crush, Seattle, WA
• Clark Frasier and Mark Gaier, Chefs and Owners, Arrows and MC Perkins Cove, Ogunquit, ME
• Roy Yamaguchi, Chef and Owner, Roy's, Honolulu, HI ; ; ; ; ; ;
• Justin Aprahamian, Chef and Owner, Sanford, Milwaukee, WI ; ; ; ; ; ; ;
• Gale Gand, Executive Pastry Chef and Co-owner, Tru, Chicago, IL

Erscheint lt. Verlag	15.5.2014
Sprache	englisch
Maße	203 x 241 mm
Themenwelt	Literatur ► Biografien / Erfahrungsberichte
	Literatur ► Essays / Feuilleton
	Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher
	Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen
	Weitere Fachgebiete ► Handwerk
ISBN-10	1-938314-36-0 / 1938314360
ISBN-13	978-1-938314-36-0 / 9781938314360
Zustand	Neuware