Andrew Friedman – författare
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26 produkter
26 produkter
E-bok
Engelska, 2009102 kr
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“Blake serves up the rare sports memoir that actually has a heart. He cries, he mourns, he grows, he triumphs—and we cheer him on the entire way.” —PeopleJames Blake’s life was getting better every day. A rising tennis star and People magazine’s Sexiest Male Athlete of 2002, he was leading a charmed life and loving every minute of it. But all that ended in May 2004, when Blake fractured his neck in an on-court freak accident. As he recovered, his father—who had been the inspiration for his tennis career—lost his battle with stomach cancer. Shortly after his father’s death, Blake was dealt a third blow when he contracted zoster, a rare virus that paralyzed half of his face and threatened to end his already jeopardized career.In Breaking Back, Blake provides a remarkable account of how he came back from this terrible heartbreak and self-doubt to become one of the top tennis players in the world. A story of strength, passion, courage, and the unbreakable bonds between a father and son, Breaking Back is a celebration of one extraordinary athlete’s indomitable spirit and his inspiring ability to find hope in the bleakest of times.“Breaking Back is about more than tennis and race. That’s because Blake, like [Arthur] Ashe, is smarter and deeper than most athletes, and also because in 2004 Blake lived his own year of magical thinking.” —The New York Times Book Review“[An] admirably unusual sports memoir.” —The Washington Post“The grace and dignity that James has shown during some very difficult times has been a source of great inspiration.” —Andre Agassi
Häftad, Engelska, 2019
187 kr
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E-bok
Engelska, 2018160 kr
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An all-access history of the rise of the restaurant chef and the culinary culture of the 1970s and ’80s: “Fast, fun, and furious.” —The Wall Street JournalChefs, Drugs and Rock & Roll transports us back in time to witness the remarkable evolution of the American restaurant chef. Taking a rare coast-to-coast perspective, Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped draw new talent to the profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang Puck and future stars such as Susan Feniger, Mary Sue Milliken, and Nancy Silverton; and into the clash of cultures between established French chefs in New York City and the American game changers behind The Quilted Giraffe, The River Cafe, and other East Coast establishments. We also meet young cooks of the time, such as Tom Colicchio and Emeril Lagasse, who went on to become household names in their own right. Along the way, the chefs, their struggles, their cliques, and, of course, their restaurants are brought to life in vivid detail. As the ‘80s unspool, we see the profession and the culinary scene evolve—all as the industry-altering Food Network shimmers on the horizon.Told largely in the words of the people who lived it, captured in over two hundred interviews with writers like Ruth Reichl and legends like Jeremiah Tower, Alice Waters, Jonathan Waxman, and Barry Wine, Chefs, Drugs and Rock & Roll offers an unparalleled 360-degree re-creation of the business and the times through the perspectives not only of the groundbreaking chefs but also of line cooks, front-of-house personnel, investors, and critics who had ringside seats to this extraordinary transformation.“Friedman’s passion for the subject infuses every anecdote, detail, and interview, making this culinary narrative an engrossing experience.” —Publishers Weekly“A lively, anecdotal romp through the rise of modern American cuisine from the early 1970s to the early ’90s.” —New York Post
Inbunden, Engelska, 2023
284 kr
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Häftad, Engelska, 2025
129 kr
Skickas
“A thorough, lively work of on-the-ground reportage. ... Friedman shares a remarkable story." —Wall Street JournalAcclaimed “chef writer” and food writing expert Andrew Friedman introduces readers to all the people and processes that come together in a single restaurant dish, creating an entertaining, vivid snapshot of the contemporary restaurant community, modern farming industry, and food-supply chain. On a typical evening, in a contemporary American restaurant, a table orders their dinner from a server. It’s an exchange that happens dozens, or hundreds, of times a night—the core transaction that keeps the place churning. In this insightful book, acclaimed chef writer Andrew Friedman slows down time to focus on a single dish at Chicago’s Wherewithall restaurant, following its production and provenances via real-time kitchen and in-the-field reportage, from the moment the order is placed to when the finished dish is delivered to the table.As various components of this one dish are prepared by the kitchen team, Friedman introduces readers to the players responsible for producing it, from the chefs who conceived the dish and manage the kitchen, to the line cooks and sous chefs who carry out the actual cooking, and the dishwashers who keep pace with the dining room.Readers will also meet the producers, farmers, and ranchers, who supply the restaurant, as Friedman visits each stop in the supply chain and profiles the key characters whose expertise and effort play essential roles in making the dish possible—they will walk rows of crops that line Midwestern farms, feel the chill of the cooler where beef dry-ages, harvest grapes at a Michigan winery, ride along with a delivery-truck driver, and hear the immigration sagas prevalent amongst often unseen and unheralded farm and restaurant workers.The Dish is a rollicking ride inside every aspect of a restaurant dish. Both a fascinating window onto our intricate food systems, and a celebration of the unsung heroes of restaurants and the collaborative nature of professional kitchen work, The Dish will ensure that readers never look at any restaurant meal the same way again. "Masterful. ... Friedman excels at bringing the dining room to boisterous life with vivid, telling details. ... This will sate gastronomes and casual foodies alike." — Publishers Weekly (starred review)This immersive work of culinary journalism reveals:Farm to Table Journey: Go beyond the kitchen to meet the farmers, ranchers, and vintners whose expertise makes the dish possible, from Midwestern farms to Michigan wineries.Behind the Scenes in the Kitchen: Experience the real-time pressure as the order is followed from the pass to the table, highlighting the essential roles of sous chefs, line cooks, and dishwashers.The Complete Food Supply Chain: Ride along with delivery drivers and explore every link in the chain that brings ingredients like dry-aged beef and freshly harvested crops to a top Chicago restaurant.Unsung Heroes of the Food Industry: Hear the often-unheralded stories of the people behind the plate, including the prevalent immigration sagas of essential farm and restaurant workers.
Ljudbok
Engelska, 2023197 kr
Lyssna direkt efter köp
“A thorough, lively work of on-the-ground reportage. ... Friedman shares a remarkable story."" —Wall Street Journal
Acclaimed “chef writer” Andrew Friedman introduces readers to all the people and processes that come together in a single restaurant dish, creating an entertaining, vivid snapshot of the contemporary restaurant community, modern farming industry, and food-supply chain.
On a typical evening, in a contemporary American restaurant, a table orders their dinner from a server. It’s an exchange that happens dozens, or hundreds, of times a night—the core transaction that keeps the place churning. In this book, acclaimed chef writer Andrew Friedman slows down time to focus on a single dish at Chicago’s Wherewithall restaurant, following its production and provenances via real-time kitchen and in-the-field reportage, from the moment the order is placed to when the finished dish is delivered to the table.
As various components of this one dish are prepared by the kitchen team, Friedman introduces readers to the players responsible for producing it, from the chefs who conceived the dish and manage the kitchen, to the line cooks and sous chefs who carry out the actual cooking, and the dishwashers who keep pace with the dining room.
Readers will also meet the producers, farmers, and ranchers, who supply the restaurant, as Friedman visits each stop in the supply chain and profiles the key characters whose expertise and effort play essential roles in making the dish possible—they will walk rows of crops that line Midwestern farms, feel the chill of the cooler where beef dry-ages, harvest grapes at a Michigan winery, ride along with a delivery-truck driver, and hear the immigration sagas prevalent amongst often unseen and unheralded farm and restaurant workers.
The Dish is a rollicking ride inside every aspect of a restaurant dish. Both a fascinating window onto our food systems, and a celebration of the unsung heroes of restaurants and the collaborative nature of professional kitchen work, The Dish will ensure that readers never look at any restaurant meal the same way again.
""Masterful. ... Friedman excels at bringing the dining room to boisterous life with vivid, telling details. ... This will sate gastronomes and casual foodies alike."" — Publishers Weekly (starred review)
E-bok
Engelska, 2023248 kr
Läs direkt efter köp
Acclaimed chef writer Andrew Friedman introduces readers to all the people and processes that come together in a single restaurant dish, creating an entertaining, vivid snapshot of the contemporary restaurant community, modern farming industry, and food-supply chain. On a typical evening, in a contemporary American restaurant, a table orders their dinner from a server. Its an exchange that happens dozens, or hundreds, of times a nightthe core transaction that keeps the place churning. In this book, acclaimed chef writer Andrew Friedman slows down time to focus on a single dish at Chicagos Wherewithall restaurant, following its production and provenances via real-time kitchen and in-the-field reportage, from the moment the order is placed to when the finished dish is delivered to the table. As various components of this one dish are prepared by the kitchen team, Friedman introduces readers to the players responsible for producing it, from the chefs who conceived the dish and manage the kitchen, to the line cooks and sous chefs who carry out the actual cooking, and the dishwashers who keep pace with the dining room. Readers will also meet the producers, farmers, and ranchers, who supply the restaurant, as Friedman visits each stop in the supply chain and profiles the key characters whose expertise and effort play essential roles in making the dish possiblethey will walk rows of crops that line Midwestern farms, feel the chill of the cooler where beef dry-ages, harvest grapes at a Michigan winery, ride along with a delivery-truck driver, and hear the immigration sagas prevalent amongst often unseen and unheralded farm and restaurant workers.The Dish is a rollicking ride inside every aspect of a restaurant dish. Both a fascinating window onto our food systems, and a celebration of the unsung heroes of restaurants and the collaborative nature of professional kitchen work,The Dishwill ensure that readers never look at any restaurant meal the same way again.
E-bok
Engelska, 2013224 kr
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NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLYHaving won or been nominated for just about every known prestigious culinary award, Michael White is hailed by food critics as the next great hero of Italian gastronomy. His reach extends around the globe with a clutch of acclaimed fine dining restaurants, including Marea, Ai Fiori, Osteria Morini, and pizzeria Nicoletta. Now, in Classico e Moderno, White brings his passion for authentic Italian cuisine to the home kitchen, with recipes—nearly 250—that cover both the traditional and contemporary dishes of the region. In the “Classico” portion, White shares such iconic dishes as Meatballs Braised in Tomato Sauce; Pasta and Bean Soup; Cavatelli with Lamb Ragù and Bell Peppers; and Roasted Pork Leg with Rosemary and Black Pepper. The “Moderno” chapters feature recipes that have put White’s restaurants on the map, including Chicken Liver Crostini with Marsala-Braised Onions; Fusili with Red Wine–Braised Octopus and Bone Marrow; and Veal Chops with Roasted Endive and Pancetta Cream Sauce. Both the Classico and Moderno sections offer ideas for your whole meal: first courses (Vitello Tonnato, Garganelli with Caviar Cream ), soups (Zuppa di Baccalá, White Bean Soup with Sautéed Shrimp), pastas (Tortellini alla Panna, Ricotta and Swiss Chard Tortelli), main courses (Pollo alla Diavola, Braised Lamb Shanks with Farrotto), and desserts (Crostata di Ricotta, Panna Cotta with Meyer Lemon–Basil Sorbet and Almond Milk Froth), as well as salads, pizzas, and basic formulas for pesto, stocks, and vinaigrettes. Including personal notes and anecdotes about White’s early sojourn in Italy and his flavorful career, Classico e Moderno will give you all the tools, tips, and tricks you need to cook tantalizing Italian dishes with the confidence of a seasoned chef.Praise for Michael White and Classico e Moderno “A masterpiece of culinary acumen and perfection in presentation . . . White once again sublimely deals with his cuisine of choice—Italian. In an attempt to bridge the gap between classic and modern, this chef extraordinaire offers the reader an experience in beauty and taste. . . . This book is a testament to both the importance/influence of Italian cuisine and to the rich and varied experiences its ingredients and tradition still have to offer.”—Publishers Weekly (starred review) “Exceedingly appealing . . . [Michael White] is one of the great chefs of modern Italian food in this country, and in Classico e Moderno he teaches us enough so that we can try to follow in his footsteps.”—Vogue “Hugely ambitious . . . White is one of a number of rising chefs here who aren’t Italian but have felt the freedom to refresh the concept of Italian food.”—Associated Press “The future of Italian gastronomy, thanks to the spectacular inventiveness he brings to modernizing the world’s most popular cuisine.”—Gotham“I’ve watched and tasted as Michael White has matured into his current position as one of the preeminent stewards and pioneers of Italian culinary tradition in America. Even his signature modern dishes are as relatable as the classics—and are perhaps even destined to be deemed classics in their own right some day.”—Thomas Keller, from the Foreword“Michael White has, in very short order, grabbed the Italian food crown for New York City.”—Anthony BourdainFrom the Hardcover edition.
Häftad, Engelska, 2012
811 kr
Skickas inom 10-15 vardagar
Continuing Professional Development (CPD) is the means by which the professions across the world ensure that their knowledge and skills remain up to date and relevant to changing needs and environments. CPD significantly contributes to the quality and reputation of the professions and therefore to the quality of national and international social life and economic well being. Starting with a discussion on what CPD is, the author analyzes how professional bodies govern CPD, what support they provide to individual professionals and how they measure or evaluate what individuals do under the provenance of CPD. Continuing Professional Development explains why, up to now, CPD has been a relatively neglected subject in spite of it being carried out by millions. It argues whether a variety of perspectives or visions of CPD has held back wider public appreciation of it and if greater co-ordination by professional bodies, or the introduction of new players to the field, will change this in the future.Providing the first comprehensive study of the subject, this innovative book will be required reading for CPD professionals and researchers and is a fascinating read for all professionals, especially those involved with human resource development and management / leadership development.
Häftad, Engelska, 2026
609 kr
Kommande
Theatre Things: Material Theories and Histories considers key theatrical objects through a comparative approach, examining the uses and histories of different parts of the theatre throughout time and across culture and geography. The ten “theatre things” at the heart of the book are: entrances, tickets, programs, concessions, seats, lights, curtains, stages, trapdoors, and exits. For every object, three different scholars offer short chapters that examine it from different angles across eras, places, and performance traditions to result in a set of diverse and provocative accounts of the many ways objects have functioned throughout theatre history. Written in an accessible style, the book draws on real examples from theatre history around the world to reveal that even the smallest details—where you sit, how the lights shift, what the program says—carry meaning. Whether you’re a regular theatregoer or a curious fan, Theatre Things offers a fresh way to look at the spaces and objects that shape every night at the theatre—and makes them feel newly interesting long after the curtain call.
Inbunden, Engelska, 2026
2 038 kr
Kommande
Theatre Things: Material Theories and Histories considers key theatrical objects through a comparative approach, examining the uses and histories of different parts of the theatre throughout time and across culture and geography. The ten “theatre things” at the heart of the book are: entrances, tickets, programs, concessions, seats, lights, curtains, stages, trapdoors, and exits. For every object, three different scholars offer short chapters that examine it from different angles across eras, places, and performance traditions to result in a set of diverse and provocative accounts of the many ways objects have functioned throughout theatre history. Written in an accessible style, the book draws on real examples from theatre history around the world to reveal that even the smallest details—where you sit, how the lights shift, what the program says—carry meaning. Whether you’re a regular theatregoer or a curious fan, Theatre Things offers a fresh way to look at the spaces and objects that shape every night at the theatre—and makes them feel newly interesting long after the curtain call.
Del 37 - American Crossroads
Covert Capital
Landscapes of Denial and the Making of U.S. Empire in the Suburbs of Northern Virginia
Inbunden, Engelska, 2013
856 kr
Skickas inom 5-8 vardagar
The capital of the U.S. Empire after World War II was not a city. It was an American suburb. In this innovative and timely history, Andrew Friedman chronicles how the CIA and other national security institutions created a U.S. imperial home front in the suburbs of Northern Virginia. In this covert capital, the suburban landscape provided a cover for the workings of U.S. imperial power, which shaped domestic suburban life. The Pentagon and the CIA built two of the largest office buildings in the country there during and after the war that anchored a new imperial culture and social world. As the U.S. expanded its power abroad by developing roads, embassies, and villages, its subjects also arrived in the covert capital as real estate agents, homeowners, builders, and landscapers who constructed spaces and living monuments that both nurtured and critiqued postwar U.S. foreign policy. Tracing the relationships among American agents and the migrants from Vietnam, El Salvador, Iran, and elsewhere who settled in the southwestern suburbs of D.C., Friedman tells the story of a place that recasts ideas about U.S. immigration, citizenship, nationalism, global interconnection, and ethical responsibility from the post-WW2 period to the present.Opening a new window onto the intertwined history of the American suburbs and U.S. foreign policy, Covert Capital will also give readers a broad interdisciplinary and often surprising understanding of how U.S. domestic and global histories intersect in many contexts and at many scales. American Crossroads, 37.
Del 37 - American Crossroads
Covert Capital
Landscapes of Denial and the Making of U.S. Empire in the Suburbs of Northern Virginia
Häftad, Engelska, 2013
372 kr
Skickas inom 5-8 vardagar
The capital of the U.S. Empire after World War II was not a city. It was an American suburb. In this innovative and timely history, Andrew Friedman chronicles how the CIA and other national security institutions created a U.S. imperial home front in the suburbs of Northern Virginia. In this covert capital, the suburban landscape provided a cover for the workings of U.S. imperial power, which shaped domestic suburban life. The Pentagon and the CIA built two of the largest office buildings in the country there during and after the war that anchored a new imperial culture and social world. As the U.S. expanded its power abroad by developing roads, embassies, and villages, its subjects also arrived in the covert capital as real estate agents, homeowners, builders, and landscapers who constructed spaces and living monuments that both nurtured and critiqued postwar U.S. foreign policy. Tracing the relationships among American agents and the migrants from Vietnam, El Salvador, Iran, and elsewhere who settled in the southwestern suburbs of D.C., Friedman tells the story of a place that recasts ideas about U.S. immigration, citizenship, nationalism, global interconnection, and ethical responsibility from the post-WW2 period to the present.Opening a new window onto the intertwined history of the American suburbs and U.S. foreign policy, Covert Capital will also give readers a broad interdisciplinary and often surprising understanding of how U.S. domestic and global histories intersect in many contexts and at many scales. American Crossroads, 37.
Covert Capital
Landscapes of Denial and the Making of U.S. Empire in the Suburbs of Northern Virginia
E-bok
Engelska, 2013499 kr
Läs direkt efter köp
The capital of the U.S. Empire after World War II was not a city. It was an American suburb. In this innovative and timely history, Andrew Friedman chronicles how the CIA and other national security institutions created a U.S. imperial home front in the suburbs of Northern Virginia. In this covert capital, the suburban landscape provided a cover for the workings of U.S. imperial power, which shaped domestic suburban life. The Pentagon and the CIA built two of the largest office buildings in the country there during and after the war that anchored a new imperial culture and social world. As the U.S. expanded its power abroad by developing roads, embassies, and villages, its subjects also arrived in the covert capital as real estate agents, homeowners, builders, and landscapers who constructed spaces and living monuments that both nurtured and critiqued postwar U.S. foreign policy. Tracing the relationships among American agents and the migrants from Vietnam, El Salvador, Iran, and elsewhere who settled in the southwestern suburbs of D.C., Friedman tells the story of a place that recasts ideas about U.S. immigration, citizenship, nationalism, global interconnection, and ethical responsibility from the post-WW2 period to the present. Opening a new window onto the intertwined history of the American suburbs and U.S. foreign policy, Covert Capital will also give readers a broad interdisciplinary and often surprising understanding of how U.S. domestic and global histories intersect in many contexts and at many scales.American Crossroads, 37
Häftad, Engelska, 2004
268 kr
Skickas inom 3-6 vardagar
E-bok
Engelska, 201375 kr
Läs direkt efter köp
What defines a chef?Despite the glamour attached to the profession today, a successful life in the kitchen is determined more by sacrifice than stardom, demanding a dedication bordering on obsession, all in pursuit of The Food. In this meditation on the culinary life that blends elements of memoir and cookbook, Paul Liebrandt shares the story of his own struggle to become a chef and define his personal style.To the Bone is Liebrandt’s exploration of his culinary roots and creative development. At fifteen, he began his foray into the restaurant world and soon found himself cooking in the finest dining temples of London, Paris, and ultimately, New York. Taking inspiration from the methods and menus of Marco Pierre White, Raymond Blanc, Jean-Georges Vongerichten, and Pierre Gagnaire, Liebrandt dedicated himself to learning his craft for close to a decade. Then, at New York City’s Atlas, he announced himself as a worldclass talent, putting his hard-earned technique to the test with a startlingly personal cuisine. He continued to further his reputation at restaurants such as Gilt, Corton, and now the Elm, becoming known for a singular, graphic style that has captured the public’s imagination and earned him the respect of his peers.Punctuated throughout with dishes that mark the stages of his personal and professional life, all of them captured in breathtaking color photography, this is Liebrandt’s literary tasting menu, a portrait of a chef putting it together and constantly pushing himself to challenge the way he, and we, think about the possibilities of food.From the Hardcover edition.
Inbunden, Engelska, 1994
892 kr
Skickas inom 10-15 vardagar
This text presents the transactions of the Brooklyn meeting, held in April 1993, including an analysis by Scribner and Schreiner and an introduction by Edmund Bourke. Authors include the heads of dialysis registries for Japan, Europe, and the United States, as well as protagonists of dialyser reuse and short dialysis times. The book examines the view which champions the determination of adequacy of dialysis by formulae or by clinical assessment. The reader will be able to judge the data on key controversies in planning dialysis protocols and schedules.
E-bok
Engelska, 2012221 kr
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Does your work life "balance" feel anything but? Most people will probably tell you that you need to be more strict about separating your office and home lives, and WHATEVER YOU DO, DON''T TAKE THE OFFICE HOME WITH YOU! To this, husband-and-wife authors Caitlin and Andrew Friedman say: Think again! In Family Inc., they share how they were able to use the organizational strategies they''d relied on in their professional lives to bring the joy—and yes, the sanity—back into their home.Caitlin and Andrew Friedman met while working at a thriving midsize PR firm. Fifteen years of marriage, twins, a house, and three career changes later, they found themselves overwhelmed by their daily responsibilities. In this invaluable guide to making your household run more smoothly, the Friedmans take readers step by step through a process of reenvisioning their domestic lives as well-run, successful business ventures. According to the Friedmans, by introducing such simple activities as family meetings, job descriptions, and regular "employee evaluations," it''s amazing how simple and stress-free life suddenly can become. Using the tools offered in this book, you will soon see tensions eased, household tasks completed, and family downtime rediscovered.From the Trade Paperback edition.
E-bok
Engelska, 2013964 kr
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Continuing Professional Development (CPD) is the means by which the professions across the world ensure that their knowledge and skills remain up to date and relevant to changing needs and environments. CPD significantly contributes to the quality and reputation of the professions and therefore to the quality of national and international social life and economic well being.
Starting with a discussion on what CPD is, the author analyzes how professional bodies govern CPD, what support they provide to individual professionals and how they measure or evaluate what individuals do under the provenance of CPD. Continuing Professional Development explains why, up to now, CPD has been a relatively neglected subject in spite of it being carried out by millions. It argues whether a variety of perspectives or visions of CPD has held back wider public appreciation of it and if greater co-ordination by professional bodies, or the introduction of new players to the field, will change this in the future.
Providing the first comprehensive study of the subject, this innovative book will be required reading for CPD professionals and researchers and is a fascinating read for all professionals, especially those involved with human resource development and management / leadership development.
E-bok
PDF, Engelska, 2013964 kr
Läs direkt efter köp
Continuing Professional Development (CPD) is the means by which the professions across the world ensure that their knowledge and skills remain up to date and relevant to changing needs and environments. CPD significantly contributes to the quality and reputation of the professions and therefore to the quality of national and international social life and economic well being.
Starting with a discussion on what CPD is, the author analyzes how professional bodies govern CPD, what support they provide to individual professionals and how they measure or evaluate what individuals do under the provenance of CPD. Continuing Professional Development explains why, up to now, CPD has been a relatively neglected subject in spite of it being carried out by millions. It argues whether a variety of perspectives or visions of CPD has held back wider public appreciation of it and if greater co-ordination by professional bodies, or the introduction of new players to the field, will change this in the future.
Providing the first comprehensive study of the subject, this innovative book will be required reading for CPD professionals and researchers and is a fascinating read for all professionals, especially those involved with human resource development and management / leadership development.
E-bok
Engelska, 201098 kr
Läs direkt efter köp
In this raucous new anthology, thirty of the world''s greatest chefs relate outrageous true tales from their kitchens. From hiring a blind line cook to butting heads with a crazed chef to witnessing security guards attacking hungry customers, these behind-the-scenes accounts are as wildly entertaining as they are revealing.A delicious reminder that even the chefs we most admire aren''t always perfect, Don''t Try This at Home is a must-have for anyone who loves food - or the men and women who masterfully prepare it.
Häftad, Engelska, 2011
189 kr
Skickas inom 5-8 vardagar
E-bok
Engelska, 2009109 kr
Läs direkt efter köp
Sizzling sauté pans. Screaming spectators. Television cameras. A ticking clock.Fasten your seatbelt for the Bocuse d’Or, the world’s most challenging and prestigious cooking competition, where the pressure and the stakes could not be higher. At this real-life Top Chef, twenty-four culinary teams, each representing its home nation, cook for five and a half grueling hours. There are no elimination rounds—the teams have only this chance to cook two spectacular platters of food to be judged by a jury of chefs. Prize money, international acclaim, and national pride are on the line. Knives at Dawn is the dramatic story of the selection and training of the 2009 American team, overseen by a triumvirate of revered culinary figures, Daniel Boulud, Thomas Keller, and Jérôme Bocuse, icons portrayed here in intimate detail that only the author’s unparalleled behind-the-scenes access could yield. The stars of this chefs-as-athletes story, Timothy Hollingsworth and his assistant, or commis, Adina Guest, both from the celebrated The French Laundry in Yountville, California, are up against a determined, colorful cast of international competitors. All the hopefuls meet in an arena in Lyon, France, for the ultimate competition, where technical and mental fortitude and split-second decisions can make all the difference in the world. With its riveting details and revelatory depictions of chefs in action, Knives at Dawn delivers fascinating insights into what drives chefs in their pursuit of excellence and perfection.
E-bok
Engelska, 2009139 kr
Läs direkt efter köp
Everyone has an opinion about Pino Luongo. To Tony Bourdain, he was the notorious Pino Noir, the shadowy kingpin of a restaurant empire. To Manhattanites, he was either the savior or the scourge of the city''s dining scene. To the many fans of his cookbooks, he was the herald of Tuscan cuisine.In Dirty Dishes, Luongo emerges to tell his side of the story. And it''s quite a story: After an idyllic (and well-fed) childhood in Tuscany, Luongo came to New York as an actor, and, after quickly washing out, fell into the restaurant business. Within ten years, he had risen from a position as a dishwasher to build a string of the hottest restaurants in the city, including Le Madri, Coco Pazzo, Tuscan Square, and Centolire. For a decade, he was one of the undisputed kings of New York nightlife, building a reputation for brilliance, volatility, and charm - as well as a long list of hilarious and jaw-dropping "Pino stories." But after a flirtation with a corporate chain went sour, he cashiered his restaurants and returned to his first love, the kitchen.Pino has had an incredible life, full of amazing twists and famous names- and he''s a born storyteller. Along with his expert coauthor, Andrew Friedman (who helped craft Don''t Try This at Home), he''s created an immensely readable inside look at the New York restaurant world, in all its Byzantine glory.
- Nyhet
Häftad, Engelska, 2026
402 kr
Skickas
Presenting a groundbreaking account of an audacious theatrical undertakingCreated by the Norwegian/German duo of Vegard Vinge and Ida Müller, the Ibsen-Saga (2006–present) is a six-hundred-year project to restage Henrik Ibsen's entire oeuvre. Andrew Friedman presents a groundbreaking historical narrative of this project's development and dramaturgy, through the theories and practices of modernism's most influential and controversial artists, including Henrik Ibsen, Richard Wagner, F. T. Marinetti, Erwin Piscator, and Jackson Pollock. Vinge and Müller treat Ibsen's plays as the urtexts of a mythical struggle between artistic vision and material limits, which they explore through analogous narratives ranging from Hamlet to World Cup soccer matches, all unified by a singular aesthetic that juxtaposes totalizing fiction and extreme reality. As Friedman shows, they mythologize Ibsen's themes of artistic ambition to resurrect and test modernism's fantasies of artistic autonomy, totality, creative license, and provocation.By reading Vinge and Müller's project through its modernist inspirations, Friedman demonstrates the material and ethical limits of modernist ideals in current theatrical practice, providing new perspectives on the legacy of these pioneering figures. Ibsen Apocalypse is a bold, cross-disciplinary reappraisal of the persistent power of modernity in contemporary performance.
- Nyhet
Inbunden, Engelska, 2026
1 446 kr
Skickas inom 5-8 vardagar
Presenting a groundbreaking account of an audacious theatrical undertaking Created by the Norwegian/German duo of Vegard Vinge and Ida Müller, the Ibsen-Saga (2006–present) is a six-hundred-year project to restage Henrik Ibsen's entire oeuvre. Andrew Friedman presents a groundbreaking historical narrative of this project's development and dramaturgy, through the theories and practices of modernism's most influential and controversial artists, including Henrik Ibsen, Richard Wagner, F. T. Marinetti, Erwin Piscator, and Jackson Pollock. Vinge and Müller treat Ibsen's plays as the urtexts of a mythical struggle between artistic vision and material limits, which they explore through analogous narratives ranging from Hamlet to World Cup soccer matches, all unified by a singular aesthetic that juxtaposes totalizing fiction and extreme reality. As Friedman shows, they mythologize Ibsen's themes of artistic ambition to resurrect and test modernism's fantasies of artistic autonomy, totality, creative license, and provocation.By reading Vinge and Müller's project through its modernist inspirations, Friedman demonstrates the material and ethical limits of modernist ideals in current theatrical practice, providing new perspectives on the legacy of these pioneering figures. Ibsen Apocalypse is a bold, cross-disciplinary reappraisal of the persistent power of modernity in contemporary performance.