Join award-winning writer James Steen for a feast of facts, stories, recipes and tips about food and drink.Delving into forgotten corners of gastronomic history, Steen reveals what Parmesan has to do with broken bones, why John Wayne kept a cow in a hotel and how our attitudes to food have changed over the centuries. Laying bare the secrets of the kitchen, he concocts the ultimate hangover cure and explains how to cook perfect rib of beef with the oven off.With much-loved coo...

The long-awaited autobiography of the archetypal kitchen bad boy - Marco Pierre WhiteWhen Marco Pierre White's mother died when he was just six years old, it transformed his life. Soon, his father was urging him to earn his own keep and by sixteen he was working in his first restaurant. White went on to learn from some of the best chefs in the country, such as Albert Roux, Raymond Blanc and Pierre Koffmann. He survived the intense pressure of hundred-hour weeks in ...

Counseling Black Men and Boys with Excellence: Exploring Career, Clinical, and School Contexts provides practice, research, and policy implications for practitioners, faculty, researchers and policy makers in the field of counseling to address the most pressing issues that Black men and boys continually encounter.Chapters address salient gaps in the theoretical and scientific literature by offering compelling insights and perspectives that underscore the opportunities and ...

When I began to study psychology a half century ago, it was defined as "the study of behavior and experience." By the time I completed my doctorate, shortly after the end of World War II, the last two words were fading rapidly. In one of my first graduate classes, a course in statistics, the professor announced on the first day, "Whatever exists, exists in some number." We dutifully wrote that into our notes and did not pause to recognize that thereby all that makes life meaningful was bei...

The essays in this volume analyze strategies adopted by contemporary novelists, playwrights, screenwriters, and biographers interested in bringing the stories of early modern women to modern audiences. It also pays attention to the historical women creators themselves, who, be they saints or midwives, visual artists or poets and playwrights, stand out for their roles as active practitioners of their own arts and for their accomplishments as creators. Whether they delivered infants or gover...

**The New York Times Bestselling Book--Great gift for Foodies“The best, funniest, most revealing inside look at the restaurant biz since Anthony Bourdain’s Kitchen Confidential.” —Jay McInerney**With a foreword by Mario BataliJoe Bastianich is unquestionably one of the most successful restaurateurs in America—if not the world. So how did a nice Italian boy from Queens turn his passion for food and wine into an empire? In

Everyone thinks they know the real Gordon Ramsay: rude, loud, driven, stubborn. But this is his real story…In this fast-paced, bite-sized edition of his bestselling autobiography Ramsay tells the real story of how he became the world’s most famous and infamous chef: his difficult childhood, his brother’s heroin addiction, his failed first career as a footballer, his fanatical pursuit of gastronomic perfection and his TV persona – all the things that have made him the celebrated cul...

Millions of people fantasize about leaving their old lives behind, enrolling in cooking school, and training to become a chef. But for those who make the decision, the difference between the dream and reality can be gigantic—especially at the top cooking school in the country. For the first time in the Culinary Institute of America’s history, a book will give readers the firsthand experience of being a full-time student facing all of the challenges of the legendary course in its entirety.

A lot has changed since Kitchen Confidential - for the subculture of chefs and cooks, for the restaurant business-and for Anthony Bourdain. Medium Raw explores these changes, moving back and forth from the author's bad old days to the present. Tracking his own strange and unexpected voyage from journeyman cook to globe-travelling professional eater and drinker, Bourdain compares and contrasts what he's seen and what he's seeing, pausing along the way for a series of confe...

Not a sausage. That is what Gordon Ramsay had when he started out as a chef, working 16-hour days, 6 days a week. When he was struggling to get his first restaurant in the black, he didn't think he'd be famous for a TV show about how to run profitable eateries, or that he'd be head of a business empire. But he is and he did. Here's how."In the beginning there was nothing.Not a sausage – penniless, broke, fucking nothing – and although, at a certain age, that didn’t matter h...

From the host of Anthony Bourdain: Parts Unknown and bestselling author of Kitchen Confidential, this wonderful book sees Bourdain travelling the world discovering exotic foods.Dodging minefields in Cambodia, diving into the icy waters outside a Russian bath, Chef Bourdain travels the world over in search of the ultimate meal. The only thing Anthony Bourdain loves as much as cooking is traveling, and A Cook's Tour is the shotgun marriage ...

Kathryn Bonella lifts the lid on Bali's nightmarish narcotics underworld.Among the island's drug dealers 'It's snowing in Bali' is code that the south-east Asian paradise is full of cocaine. For the men who run the country's drug empires, it's time to get rich and party hard.Snowing in Bali is the story of the drug trafficking and dealing scene that's made Bali one of the world's most important destinations in the global distribution of narcotics. Kathryn B...