From ribald kitchen humor to fiery-tempered workers to tasks ranging from the mundane (mincing cases of shallots) to the extraordinary (cooking seafood on the line), Shockey shows us what really happens behind-the-scenes in haute cuisine—and includes original recipes she learned along the way. At the French Culinary Institute, Lauren Shockey learned to salt food properly, cook fearlessly over high heat, and knock back beers like a pro. But she also discovered that her real culinary education wouldn't begin until she actually worked in a restaurant. After a somewhat disappointing apprenticeship in the French provinces, Shockey hatched a plan for her dream year: to apprentice in four high-end restaurants around the world. She started in her hometown of New York City under the famed chef Wylie Dufresne at the molecular gastronomy hotspot wd-50, then traveled to Vietnam, Israel, and back to France. With the dramatic backdrop of restaurant life, readers will be delighted by the adventures of a bright and restless young woman looking for her place in the world.

With vibrant photography and innovative, inspiring recipes for meat, fish, vegetables and desserts, Four Kitchens is about celebrating good eating every day and bringing delicious, quality dishes to the home kitchen. Dublin-born, My Kitchen Rules guest judge, Colin Fassnidge has quickly established himself as one of Australia's most uniquely talented chefs. His two restaurants, The Four in Hand, and 4Fourteen, have been lauded by customers and critics alike. In this, his long-awaited debut cookbook, Colin draws together recipes for the most popular dishes from the two restaurants, plus lighter bites from the bar kitchen and barbecue, and dishes from his home kitchen, to create perfect food for any event. With an emphasis on fresh, seasonal produce, strong flavours, and the nose-to-tail eating for which he is famous, Colin Fassnidge's food is every bit as exciting and innovative as that of the very best chefs working anywhere in the world today.

Includes "Hospital Calendar," a list of scheduled medical meetings.

With the help of this cookbook, even the most humble meal can be transformed into restaurant-quality cuisine Chef and restaurateur Colin Fassnidge leapt to prominence Down Under as the outspoken Irishman on Australian reality show My Kitchen Rules. His first book is an extension of what he's created in his restaurants, The Four in Hand and 4Fourteen. An introduction for each section provides insight into Colin's own inspiration, offers advice, and shares secrets to turn the modest home-cooked meal into impressive restaurant fare. The style of food is predominantly drawn from 4Fourteen, an all-day "Eating House" and bar, with an emphasis on share food, from small plates to whole animals. Includes dual measurements.

A culinary journey in search of the finest examples of family cookery in the U.S., France, Italy, and Britain describes the author's cooking adventures and includes more than seventy-five recipes from such disparate locales as Southern California, New York's Lower East Side, Tuscany, the Algerian quarter in Paris, and Scotland.

This book has been written by two experts in ventilation and indoor air quality with vast experience in the field of kitchen ventilation in both Asia and Europe. The authors share their extensive knowledge of the subject and present the results of their research programs as well those of other researchers. Discussing advanced theories of and design approaches for kitchen ventilation, it is a useful reference resource for a wide range of readers, including HVAC researchers, designers and architects.