The Handsome Man’s De Luxe Café

Even the arrival of her baby can’t hold Mma Makutsi back from success in the workplace, and so no sooner than she becomes a full partner in the N°1 Ladies’ Detective Agency – in spite of Mma Ramotswe’s belated claims that she is only ‘an assistant full partner’ – she also launches a new enterprise of her own: the Handsome Man’s De Luxe Café. Grace Makutsi is a lady with a business plan, but who could predict temperamental chefs, drunken waiters and more? Luckily, help is at hand, from the only person in Gaborone more gently determined than Mma Makutsi…Mma Ramotswe, of course.

Now matter what kind of food your favorite restaurant serves, it is sure to have chefs working behind the scenes. Readers will learn what it is like to work in a busy restaurant kitchen and how they can prepare for a career as a chef. Describes the job duties of cooks and chefs, the training needed, and the future of the field.

Great Chefs Cook Vegan

Unlike any other cookbook, Great Chefs Cook Vegan includes recipes from 25 of today's greatest chefs, including Thomas Keller, Jean-George Vongerichten, Eric Ripert, Charlie Trotter, and many other James Beard award-winning chefs. Each chef section includes a three or four-course vegan meal, complete with mouth-watering photographs of each recipe and much more.
 

Life, on the Line: A Chefs Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat (Audiobook, MP3)

In this curious memoir, chef Achatz and his business partner, Kokonas tell of their Chicago restaurant, Alinea, as well as his cancer diagnosis and recovery. Achatz grew up in Michigan in and around restaurants, the only child of a troubled marriage who spent an otherwise contented adolescence around kitchens. He eventually attended the Culinary Institute of America and studied with Charlie Trotter and Thomas Keller with whom he began developing both his palate and culinary vision. 

Soups and Consommes

In presenting to the public this book on SOUPS AND CONSOMMES we feel that we are presenting the most complete authoritative
and up-to-date book ever prepared on the subject. The contributors being the finest chefs in the United States, Canada and Europe insure every recipe shown as right. These world-famous chefs have given us their special recipes, and they have made the explanations so plain and so complete that any one can readily understand them.
The great chefs who have prepared these recipes for us have all made cooking their life work and have been apprenticed under the finest and most practical teachers in the culinary lines in this country and abroad.