cooks

Highlights the life and career of Chef Roy Choi who used his passion for his mother's Korean food to create a successful food truck business in Los Angeles that serves a remix of Korean and Mexican foods.

Tells how George Crum, a cook in Saratoga Springs, New York, in the 1850s, may have created the first potato chip to satisfy a demanding customer.

Young readers join a girl as she imagines she is a chef and follow her throughout the day to learn what it is like to work in a restaurant.

"Food was Kwame Onwuachi's first great love. He connected to cooking via his mother, in the family's modest Bronx apartment. From that spark, he launched his own catering company with twenty thousand dollars he made selling candy on the subway and trained in the kitchens of some of the most acclaimed restaurants in the country. He faced many challenges on the road to success, including breaking free of a dangerous downward spiral due to temptation and easy money, and grappling with just how unwelcoming the world of fine dining can be for people of color. Born on Long Island and raised in New York City, Nigeria, and Louisiana, Kwame Onwuachi's story is one of survival and ingenuity in the face of adversity"--Provided by the publisher.

"A biography of a powerhouse female Japanese chef and her rise to fame"--Provided by publisher.

"Bon appetit! With the popularity of kids' cooking TV shows, more kids are wondering what it's really like to be a chef. Readers will learn about different types of chefs, food prep and creation basics, the tools they use, and how people get this exciting, fast-paced job"--Provided by the publisher.

"This inspiring memoir chronicles Top Chef star and Forbes and Zagat 30 Under 30 phenom Kwame Onwuachi's incredible--and odds-defying--rise to fame in the food world after a tough childhood in the Bronx and Nigeria. Young adult edition. [This work is based on Notes from a Young Black Chef: A Memoir, copyright ? 2019 by Kwame Onwuachi. Published in hardcover by Alfred A. Knopf, an imprint of the Knopf Doubleday Publishing Group, a division of Penguin Random House LLC, New York, in 2019.]"--.

Describes the steps taken by a chef to prepare food for a restaurant table. Also breaks down the specific duties of a head chef and a pastry chef.

"From the elite protectors of the Popes and Defenders of the Faith for more than 500 years, a unique collection of exceptional recipes from simple to sublime, everyday staples to holiday feasts. Here are the classics served at Vatican tables for centuries and the finest of modern Roman cuisine"--Provided by publisher.

"Trisha is guilty of breaking all three rules. But now she has a chance to redeem herself. So long as she doesn't repeat old mistakes. Up-and-coming chef DJ Caine has known people like Trisha before, people who judge him by his rough beginnings and place pedigree above character. He needs the lucrative job the Rajes offer, but he values his pride too much to indulge Trisha's arrogance. And then he discovers that she's the only surgeon who can save his sister's life"--Back cover.