Standing the Heat: Assuring Curriculum Quality in Culinary Arts and Gastronomy chronicles the creation and development of an undergraduate degree program in culinary arts at the Dublin Institute of Technology. Written by the head of the institute's School of Culinary Arts and Food Technology, Standing the Heat is a handbook for developing a curriculum that maximizes career opportunities for students as an alternative to the limited path of instructional training offered in hotel management or hospitality degrees. The book details the merger of a vocational education with a more cognitive education that prepares chefs to be more than mere cooking operatives, introducing educational concepts that establish the culinary arts as a discipline deserving of serious scholarly attention.

For sharp-tongued food critic Miranda Wake, the chance to spend a month in Adam Temple's kitchen to write an exposé is a journalistic dream come true. Surely Miranda can find a way to cut the hotshot chef down to size once she learns what really goes on at his trendy Manhattan restaurant. But she never expected Adam to find out her most embarrassing secret: she has no idea how to cook. Adam's not about to have his reputation burned by a critic who doesn't even know the difference between poaching and paring. He'll just have to give the tempting redhead a few private lessons of his own—teaching her what it means to cook with passion...and doing more with his hands than simply preparing sumptuous food.

Poppy Markham practically grew up at the family restaurant in Austin, Texas, and, until recently, worked as a sous chef under her surly stepsister, Ursula. Poppy's not sure if her dad will ever forgive her for leaving the family business to become a public health inspector-the most reviled figure in the restaurant industry-but when he asks her back into the kitchen to help out during the restaurant's grand re-opening, she can't refuse. Chaos ensues when the guest of honor, Michelin-rated chef Évariste Bontecou, is found stabbed to death with Ursula's knife. Sacrebleu! Sorting through everyone who had it in for the hot-headed, philandering French chef is worse than deboning a Coho salmon. Could it be the bad-boy sous chef eyeing his chance at the top or the conniving waitress rumored to be Évariste's paramour du jour? The closer Poppy gets to solving the mystery, the hotter things get. And as everyone knows: if you can't stand the heat, stay out of the kitchen.

This informative, dishy insider's collection features interviews with some of the country's leading chefs and helps answer commonly asked questions. Experts share recipes, business tips and secrets. 50 photos.

"Skirt Steak takes us deep into the world of more than 70 of the most brilliant women chefs working today"--P. [4] of cover.

Many experienced facilitators, OD consultants, coaches, and organizational leaders increasingly find themselves standing in the fire - working in situations where group and community members are polarized, angry, fearful, and confused. Facilitator Larry Dressler has come to believe that simply picking up yet another method or technique wont help in situations like these. What has a truly transformational impact is what he calls the "facilitators presence". Cultivating an ability to access a compassionate presence that people experience as open, authentic, and clear in intention during the most difficult situations moves facilitators from being competent professionals to being on a path toward self-mastery.

From meteorologist and Peabody Award–winning journalist Bonnie Schneider, an innovative look at how climate change is already threatening our mental and physical health and practical tips for you to tackle these challenges head on. The impacts of climate change have become dire. Rising temperatures, volatile weather, and poor air quality affect our physical and mental health in dangerous new ways. From increasing the risk of infectious disease to amplifying emotional stress and anxiety—even the healthiest among us are at risk. Bonnie Schneider has tracked environmentally-linked physiological impacts throughout her career as a TV journalist, meteorologist, and the founder of Weather & Wellness©—a platform that explores the connection between weather, climate change, and health. In Taking the Heat, Schneider provides crucial advice from science experts and medical professionals to help you: -Cope with the mental anguish of “eco-anxiety” and other climate change fears for our planet’s future, particularly expressed by millennials and Gen-Z -Identify health hazards caused by extreme heat and air pollution that disproportionally affect low-income and minority communities -Uncover the science behind longer and stronger allergy seasons and learn new ways to reduce your risk of adverse allergic reactions -Detect the increased threat of dangerous pathogens lurking in unexpected places and why we may face future pandemics -Understand how seasonal fluctuations of sunlight, heat, and humidity can not only factor into feelings of depression and anxiety but also can trigger flare-ups for certain auto-immune diseases -Discover how meditation and mindfulness practices can ease the psychological stress that often occurs in the aftermath of devastating natural disasters -Explore how the Earth’s rising temperatures may rob you of restorative sleep and impair mental sharpness -Learn why increased levels of CO2 in the atmosphere may reduce the availability of what you choose to eat; learn sustainable solutions—from food to fitness - And more! Anchored in the latest scientific research and filled with relatable first-person stories, this book is the one guide you need to navigate the future of your own health—mind, body, and spirit, in a rapidly changing environment.

The Gibbons women of Chesterton, Virginia, have built their reputation as a family of shameless--but refined--gold diggers. They even have a strict set of rules by which they operate. But the rebellious, youngest Gibbons is about to break them all. . . Lauren Gibbons is committing the ultimate family betrayal: abandoning the tradition of seducing men for money. Nothing is worth the abuse she's endured from her sugar daddy. Now a sous chef, Lauren is hoping to break from the past for good. And when she meets hot former NFL player Crisanto Weaver, she even lets herself imagine a future. But the small-town rumor mill--and her own sisters--aren't ready for a new Lauren. Between her conniving relatives, her vengeful ex, a mountain of debt, and a whole lot of haters, can she escape her old life, and create something new? "A deliciously sexy, sultry novel." --Daaimah S. Poole "Ellis starts her new Gibbons Gold Digger series. . .in fine form. . . Be ready to laugh and cry with these new reality stars of Chesterton, VA." --RT Book Reviews

In Peggy Jaeger’s delectable series, delicious food is just an appetizer for life’s main course: the kind of love that feeds your soul. With three successful TV series under her belt, including her cousin Kandy’s, executive producer Stacy Peters is ready to helm her own show. But to make that happen, she has to do her network boss one favor first—spend two months on a ranch in Montana wrangling the notoriously difficult director of Beef Battles. Apparently, he eats producers for breakfast. Yet all Stacy can think when she meets the lean, rugged man is how hungry he makes her . . . Dominic Stamp—Nikko to his very few friends—has had enough interference from TV newbies. And when Stacy climbs out of the car in Montana, he’s not convinced she’s even old enough to drive, much less produce his show. But he can’t deny that the long-legged blonde with the stubborn will and the dazzling smile whets his appetite. And as Stacy proves her talent with the crew and the budget alike, Nikko vows to prove to her that love is on the menu for both of them . . . Look for exclusive recipes in each book!