cooks

"Describes the life and achievements of TV personality and chef Rachael Ray"--Provided by publisher.

"The assignment is to invent a new dish worthy of appearing on the high-class Totsuki Resort's breakfast menu. To create their dishes, Soma and his friends use the combined knowledge and confidence they've gained while at the cooking camp to individually pass the challenge-everyone, that is, except for Soma! Having made a critical error, he finds himself behind with little time left. What can he do to overcome his biggest hurdle yet?!"--Back cover.

"Soma Yukihira's old man runs a small family restaurant in the less savory end of town. Aiming to one day surpass his father's culinary prowess, Soma hones his skills day in and day out until one day, out of the blue, his father decides to enroll Soma in a classy culinary school! Can Soma really cut it in a school that prides itself on a 10 percent graduation rate? And can he convince the beautiful, domineering heiress of the school that he belongs there at all?!"--Back cover.

Explores the life of a colonial cook, including her importance to the community, social standing, and everyday life.

"Describes the life and career of chef Bobby Flay"--Provided by publisher.

What is it like to be a chef? This book answers that question and more, introducing readers to the hustle and bustle of a restaurant’s kitchen. Readers will learn about the different roles in the kitchen, as well as the steps one usually takes to become a chef. This book addresses career readiness head-on, supplemented by biographies of famous chefs who achieved success in their careers. Readers are provided with additional reading support with a table of contents, index, and glossary, as well as websites for further career research. Color photographs give readers an idea of what a career in cooking will entail.

Every Saturday afternoon during his childhood, Marcus Samuelsson would walk to his grandmother's house and help her prepare a roast chicken for dinner. It was the beginning of a career as he journeyed from his grandmother's kitchen to New York City as an adult to become an acclaimed chef at the age of twenty-four at Aquavit, his three-star restaurant. And then he opened Red Rooster in Harlem, fulfilling his dream of creating a diverse, multiracial dining experience. Marcus Samuelsson, adopted from Ethiopia, raised in Sweden, and living in New York City, knows that food can bridge culture gaps in surprising ways.

Reveals the intricate camaraderie and culinary choreography that takes place in a New York restaurant kitchen.

World-renowned chef Marcus Samuelsson chronicles his life, covering his birth in Ethiopia, his adoption into a Swedish family at age three, learning to cook from his Swedish grandmother, working at the most demanding and cutthroat restaurants in Switzerland and France, and the opening of the beloved Red Rooster restaurant in Harlem.