Book Description
Changing isn't nearly as difficult as we perceive. You already are a brilliant person, you're a masterpiece in progress, and you have the ability to design your life rather than make a living.
Customer Reviews:
Read This Book!.......2004-02-01
If you are aspiring to step out of the "box" and into greatness your going to definately want to pick up this book! Understanding that there is a process to success, and talent is no where near as important as heart will give you the confidence in yourself to move through your fears.
Product Description
In this 8 CD audio program Jeffery will be discussing what he perceives to be as one of the most valuable personal commodities we all possess yet seldom tap into and that is heart. You will also discover many new concepts for effectively transforming adverse situations into empowering growth experiences as you proceed on your path toward developing yourself into the leader people are looking for!
In this program you will learn to:
Step out of your talent and into your heart
Become the leader other people are looking for
Become a goal getter not a goal setter
Develop an agenda for change
Understand why you do what you do
Glide through adversity
Manage yourself instead of your time
Develop your emotional resilience
Get off the emotional roller coaster
Live in your intuition
Feel from your heart
Be in the moment
On the journey to success heart beats talent every time!
Disc One
Heart vs. Talent
Getting Over Your Talent
Becoming a Leader
Adopting the Attitude of a Leader
Tips for Effective Leader
Defining Leadership
Leadership Traits
Disc Two
Leading by Example
Developing the Leader in You
Heart-Felt Leadership
Interest Creating Remarks
Redirecting Your Focus
Cause and Effect
Acting in the Moment
Comming To Your Success
Consistent Action for Prosperous Results
Disc Three
Internal Compounding
Moving Forward
Accelerating Through Change
Productive Use of Failure
Redefining Your Perceptions
Goal Setting for Goal Getting
Steps for Creating Change
Connecting from the Heart
The Genuine Value Within You
Amazon.com
Gordon Hamersley's Bistro Cooking at Home makes a much-explored culinary style newly exciting. Hamersley, chef-owner of Hamersley's Bistro in Boston, has won praise for fare that, though straightforward, is often flubbed, due to poor ingredients and technique. Bistro Cooking repeats his success, providing 150 classic and innovative recipes for irresistible dishes like Tian of Summer Vegetables Provençale and Spicy Lamb Shanks with Couscous and Preserved Lemons. Immediately appealing--open the book to any recipe and you'll want to start cooking--the book also boasts cook-friendly asides like "How to Make a Great Vinaigrette."
The organization is equally enticing. Beginning with "The Art of the Salad," which includes a particularly good version of frisée salad with lardons and poached egg, and "Small Plates," like Wild Mushroom and Roasted Garlic Sandwich, the book then pursues savory tarts, gratins and galettes, such as Fresh Goat Cheese, Roasted Beet and Walnut Tart; starchy dishes including Crabmeat Risotto with Peas and Mint and bistro-style fish like the quick-and-easy Halibut with White Wine, Shallots and Basil. Meat and vegetables are equally well represented--there's a mini-repertoire of roast chicken and duck confit dishes--as are simple but "finished" desserts like Souffléed Lemon Custard and Chocolate Mousse Cake. With a useful section on techniques (moderate-temperature "walk away roasting" ensures juicer results, says the author), good pantry-stocking advice, and color photos that further excite kitchen action. --Arthur Boehm
Book Description
Bistro cooking—bold and full-flavored—is more like the best home cooking than restaurant fare, featuring slow-cooked stews, exquisitely roasted chickens, perfectly seared steaks, vibrant salads, fresh fruit tarts, and comforting custards. Now Gordon Hamersley of acclaimed Hamersley’s Bistro in Boston helps home cooks bring these classic dishes into their own kitchens.
Bistro Cooking at Home offers a complete menu of versatile selections for cooks who crave sophisticated but easy-to-prepare comfort food. Many of the dishes allow for “walk-away cooking,” such as stews, roasts, or braises. And many of these same dishes taste best if prepared a day or two ahead, making entertaining foolproof. Although the accent is French, dishes such as hamburgers stuffed with blue cheese and Pear Cranberry Crumble reflect Gordon Hamersley’s all-American roots.
Start a bistro meal at home with Hamersley’s classic Onion Soup au Gratin or signature Wild Mushroom and Roasted Garlic Sandwich. For a main course there is roast chicken (you can cook it ahead and reheat it under the broiler), New England Bouillabaisse with Rouille and Croutons, or Moroccan lamb shanks. Pasta, polenta, and risotto are given French finesse in dishes such as Lemon-Scented Risotto with Morels and Chives and Oven-Baked Penne with Onions, Walnuts, and Goat Cheese. The Savory Tarts, Gratins, and Galettes chapter holds such richly satisfying dishes as Portobello Mushroom and Roquefort Galette or Creamy Bistro Potato and Leek Gratin, each practically a meal in itself. Even vegetables are made exciting in dishes ranging from Roasted Artichokes with Garlic and Pancetta Bread Crumbs to Garlicky Mashed Potato Cakes. Bistro-inspired desserts include Maple Crème Brûlée, Profiteroles with Easy Chocolate Sauce, and a dense Chocolate Truffle Cake.
All the main dishes are accompanied by knowledgeable, down-to-earth wine recommendations from Fiona Hamersley, Gordon’s wife, who runs the wine service at the restaurant. With the Hamersleys’s expert guidance every step of the way, you can re-create the romance of bistro dining—at home.
Customer Reviews:
Superior autumn/winter cookbook.......2007-01-09
A truly great cookbook. Not something I reach for during the hot summer months but one I reach for routinely the rest of the year. He's in love with heavy cream as an ingredient, something I try to avoid normally, but I have had success substituting half the heavy cream called for in several recipes with evaporated skim milk and that has worked out just fine and made me feel better about lightening the fat content.
Hamersley's in your home!!.......2006-04-21
If you've ever been to Hamersley's you know what a gift this book is to the culinary world. If you have never been there... get the book. You'll then understand. Magnificent!
Fabulous Cookbook.......2006-02-17
Great cookbook. Really tasty recipes that appeal to modern tastes. So far no recipe takes more than about 45 minutes.
well written - reliable recipes.......2006-01-17
Love this cookbook!
If you like French bistro cooking you'll love this book. Excellent! He gives very clear directions for simple French fare. I especially like his selection of stocks and sauce basics. I've made quite a few of the recipes and each one was delicious.
Buyer Beware! Once you open it..........2006-01-08
no other cookbook will do! I stumbled across this gem at my local library one warm summer day. The rest, as they say, is history: my other cookbooks have been gathering dust ever since.
Every recipe I've tried has been really fabulous - truly, there isn't a dud in this book. The Curried Zucchini Risotto (a dream of saffron, sherry, fresh mint and cilantro - along with the titular ingredients) was an instant hit, the roast chicken recipe IS as good as they say, and the Lemon Lavendar sugar cookies were the star of holiday care packages.
Another nice feature is the range of options here: though we enjoy meat, we only eat it once or twice a week, and Hamersley offers a wealth of delicious vegetarian dishes - from hearty salads (the roasted vegetable salad with romesco sauce is a regular on our table, well worth the lengthy prep time) and soups to delicious gratins and tarts.
There's a lot to love about this book!
Book Description
Caprial's Bistro-Style Cuisine by Caprial Pence Now in Paperback!
Caprial Pence, culinary ambassador of the Pacific Northwest, has long espoused a cooking style that combines French bistro fare with the fantastic local produce of her native region. CAPRIAL'S BISTRO-STYLE CUISINE features the sweet and savory dishes that have earned the chef's Portland bistro national acclaim and a legion of local patrons. You'll find recipes for such Bistro favorites as Roasted Chicken with Lemon and Saffron, Braised White Beans with Wild Mushrooms and Goat Cheese, and Mixed Berry Turnovers with Cinnamon-Vanilla Sabayon. With nearly 200 recipes simple enough for weeknight dinners but special enough for weekend entertaining, CAPRIAL'S BISTRO-STYLE CUISINE brings the best of the Pacific Northwest into your home kitchen.
Customer Reviews:
Simple AND Awesome.......2004-10-30
I began salivating as I leafed through this in the bookstore! The Warm Potato Salad with Apple Curry Dressing and Pork Tenderloin with Apple Chutney were perfect for a cool autumn dinner. Hot-as-Hell Chicken on Chinese Noodles was so simple; the sauce almost didn't make it to the table! I'm not a big dessert fan, but some of these are unusual enough that I will definitely give them a try. I enjoyed watching Caprial on PBS and am glad to have found her book. Probably, though, a bit of cooking experience is helpful.
Fantastic!.......2000-07-10
I highly recommend this book for its ease of recipes and use of familiar ingredients. My husband and I are vegetarians, but I much prefer cookbooks that are not vegetarian-exclusive. This volume has a whole section on vegetarian entrees that are just wonderful, as are many of the appetizers and, especially, the desserts. Do add this to your collection; you won't be disappointed.
Practical step-by-step elegance! A must have!.......1999-11-11
This cookbook may look intimidating, but it's not! Great flavor and practicality that even the novice could learn. Dive in and your hooked on Caprial's style! I give this book as gifts and put sticky notes w/ my suggestions. I have about 25 cookbooks and this one is a favorite.
A good recipe book........1999-10-22
Cooking is my hobby and I love to entertain. The first recipe I made from this book was the Pepper- Encrusted Salmon with Green Sauce. You must try it, it's delicious!! Whenever I have to entertain I look at this book but I find that the recipes have either ingredients that I can't find locally or they take too much time. I wish this book had less time consuming recipes like the one mentioned above with more common ingredients and more photographs, they are good guidelines to see if the dish turned out the way it's supposed to. Nevertheless, I have enjoyed this book.
You'd better already know how to cook!.......1999-03-08
The recipes in this book are flavorful and imaginative and for that reason one can overlook the lack of specific direction or omitted steps that appear on nearly every page. That is, of course, unless you are a beginning or inexperienced cook. Watch out, for instance, that in the recipe for Pissaladiere, that you must add the proofed yeast into the flour, and that you must proof the dough again for 20 minutes or so before adding the topping. The topping calls for "10 whole shallots". Shallots have a tremendous range in size. What size or weight should we use? This book is definitely for someone who can call on their own cooking expertise to make up for the lack of specific information.
Book Description
Lindey's, the legendary bistro in Columbus's historic German Village, has served over half a million meals, welcomed hundreds of thousands of guests, and hosted umpteen parties of every imaginable kind--but it's the unimaginable number of campy servers, fanatical chefs, and infamous regulars whose antics and expectations, like salt and pepper, have created Lindey's inimitable flavor.
As the Tables Turn, is a riotous chronicle of a real-life "Cheers," a neighborhood bar and restaurant opened by a "den mother" from the suburbs without a jot of restaurant experience in a "white elephant" location (so wrote the Columbus Dispatch). But Sue Doody's Lindey's endured the years of "too many chefs"; of too few tables to make ends meet; of waiters "who served more attitude than food"; of zoning nightmares, parking fiascos, cursed equipment failures, and each new manager's valiant innovations (a roving accordionist? peacocks in the courtyard? flaming desserts in a historic landmark with wooden floors?).
Twenty-five years later, Lindey's remains one of the most popular, inventive, and profitable bistros in the nation, the flagship of the Doody family's 60 fine-dining establishments.
Even if you've never dined at Lindey's, these stories could be set at whatever restaurant you frequent. (Surely you have a bartender who sets out your drink even before you've settled onto your stool?)
If you've ever worked in a restaurant, you'll identify with the spectacles and spirited exchanges recounted here. (You'll only wish that you'd have said to the diner asking if you're positive your pot is decaf, "Well, if it's not, I know where you can bowl all night for five bucks.")
If you've ever fancied starting a business, this loose ledger of Lindey's quarter century might persuade you that the time is now--or, perhaps, never. (Can you spot a cook clocking out with a filet mignon wedged between her thighs?)
Every page of As the Tables Turn is a genial communion of splendid food, raised glasses, and convivial souls--all the fixings for a long and long-remembered evening of storytelling and laughter.
Customer Reviews:
lindey's, simply the best.......2007-01-24
if you are from columbus or travel there and have been to lindey's or have worked there lindey's is simply the best. crazy fun and the leader in columbus.
A must read for anyone who eats at Lindeys.......2007-01-04
If you love Lindeys (and who doesn't) this is a fun & must read. The stories are so entertaining and there are even a few recipies thrown in!
A Real Life "CHEERS" (with a little surreal topping).......2006-11-18
If you loved Bordain's KITCHEN CONFIDENTIAL or Buford's HEAT, or if you ever waited tables, dreamed of opening a restaurant, or even had a favorite neighborhood eatery in your life, AS THE TABLES TURN is for you. It's riotious. From knowing absolutely nothing about business or restaurant operations, Sue Doody and her sons opened a bistro in a saloon built before Prohibition that had housed any number of other businesses, including four restaurants in the decade before she opened Lindey's. Twenty-five years after opening, she and author Rosen tell the tales of how the restaurant grew with the help of a crazy crew of servers, neighbors and regulars who acted as if THEY owned the place, and a series of temperamental chefs including more than one who walked out on the busiest Saturday nights of the year.
But instead of being merely a chronicle for people who know Lindey's, it's an oral history, a comedy, a tribute to the unbelievable energy, expense, and accommodation that goes into running a restaurant. Just the chapter titles alone tell a lot: Can We Get You Anything Else to Send Back to the Kitchen Tonight? / Too Many Chefs / Everyone's a Critic (But It's the Rare Guest Who's Being Paid to Complain) / Good Things Come to Those Who Wait Tables.
One of the funniest stories (and OSU graduates, you'll love it), is about the president of the university coming to dinner in the middle of winter. The valet kept brushing the snow off his car...had his car right at the door, warmed up when he left. Great meal, etc. A couple days later, the valet has a cartoon published in the OSU student newspaper with a letter saying that the President stiffed him, after all he did. Long story short, the valet is summarily fired. The next Saturday night, about 8:30, no one can find a valet. As a little protest for the fiing of their buddy, all the valets walked off walk, locking about 100 sets of car keys in the trunk of one of the cars parked among the ten or twelve city blocks where they'd parked the cars.
The book is packed with stories like that. But I guess if you take 46,000 reservations a year, use 260 skillets on a given night, break 1,600 white wine glasses a year, host more than 1000 parties, and even cater a wedding reception at a concert hall where Grand Funk Railroad is playing, you're bound to have great stories.
Book Description
It s casual, satisfying, bold, unpretentious-and now available in paperback. American Bistro is the handbook to delicious fare that is defined by fresh, seasonal ingredients and easy techniques such as roasting and grilling. With favorite dishes like her Grilled Lime-Cilantro Chicken with Tomatillo Salsa and irresistible desserts such as her Warm Chocolate Pudding Cakes, Diane Rossen Worthington sets the standard for cooking great meals at home.
Customer Reviews:
A Must For My Cookbook Library.......2004-02-24
I borrowed this book from my local library. It is so great for entertaining--exact and simple instructions and easily found ingredients. Equally important is the "advance preparation" feature. I have to have this book for my cookbook collection and will at the same time order "Seriously Simple" also by Diane Worthington
Finally, Bistro Cooking Brought Home..........2003-04-03
"Casual, satisfying, bold, and unpretentious". That describes this book to a tee. I am a huge fan of NYC bistro dining and have been searching for a book that offers the types of dishes I know and love. Bistro cooking is hearty, warm food with bold flavors and interesting textures. American Bistro offers just that with dishes such as twice-cooked barbecued chicken, chicken pot pie w/parmesan-cheddar crust, braised short ribs and veal chops (two musts haves to see on every bistro menu!). All are simple to prepare and most come with beautiful color pictures of sample presentations. The deserts are sumptious also, but I must admit my favorite are the heath-bar chocolate chip cookies (yes, you've read correctly). These are wonderful. And, served warm from the oven with a scoop of vanilla ice cream, is a bistro desert worthy of any restaurant experience. If you like bistro-type foods or just want to try them out I recommend this book. You will be a bistro cook before you know it!
Customer Reviews:
Fine and simple.......2004-06-04
Oregon bistro owner and cooking show host Caprial Pence defines bistro food as "elegant, eclectic food...that is simple to prepare."
Organized by course, with two chapters of desserts (one "Seasonal Fruit") and another of "Morning Foods," each recipe includes a practical introduction with tips on ingredients, techniques and accompaniments. Grilled Flank Steak with Hot Pepper Paste "reminds" readers that flank steak gets tougher the longer you cook it; the maple marinade for Grilled Lamb Chops can be used for chicken breasts and tuna fillets. Then there's Oven-Baked Seafood Stew which uses black and green olives with wine, fish, mussels and shrimp and nothing could be quicker than Penne with Smoked Salmon and Sour Cream-Chive Sauce.
Braised Chicken with Herbs and Shallots on a bed of Hazelnut Mashed Potatoes is wonderful comfort food. Warm Spinach Salad with Asian Black Bean Dressing is simple and striking and the dressing can be used on asparagus or chicken. For dessert - Poached Ginger Cheesecake or Walnut Stuffed Apples.
Also striking are the luscious color pictures. Since they're not always presented opposite the recipe, they'll have you turning pages, which is pure pleasure. Every page is inspiration and, while some dishes require advance planning or shopping, they all will tempt you into the kitchen.
Great Expectations.......2001-04-28
When we ordered this book, we had great expectations as we were avid watchers of her show. We were not disappointed. This book was one of the best cookbooks I have used. Our monthly dinner parties shine as a result of the ideas and inspirations I have received as a result from reading this book. My husband has never regretted buying me this book. And our circle of friends always look to us for recipes and guidance. I like the idea of using seasonal motifs. We live in the southwest and hope she focuses on our regional cuisine in the future. Terri and Terry Farmer
Good, but not as good as I'd hoped!.......1999-07-14
I love her show and her recipes always look amazing. I couldn't wait to receive the book, and then the first three recipes I made (with expensive ingredients) all flopped! I'm a bit apprehensive about using it again. I have, however, used it for ideas, and I greatly enjoyed reading it.
The book was great it got me to be a chef........1998-10-13
Capril the book was great it got me to be a profesinal chef. I cook delicious food know.
Average customer rating:
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From Boarding House to Bistro
Richa Pillsbury
Manufacturer: Routledge
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ASIN: 0044456808 |
Amazon.com
Take the flavors and culinary traditions of South America, add the influence of European cuisine, and you have Chef Rafael Palomino's Bistro Latino. As the title suggests, Bistro Latino is an innovative synthesis of European and New World flavors, and it is striking how easily Palomino moves between the cuisines. The lemony seafood salads common to the Mediterranean are replaced with the ceviches of Peru and Colombia. Dishes such as Roast Chicken with Jalapeños and Yuca put a distinct South American twist on traditional French bistro fare. These combinations are natural for Palomino. In his native Colombia, Latin cuisine is in itself a rich brew of indigenous, Iberian, African, Asian, Caribbean, and North American influences. Add to that early apprenticeships in New York and French restaurants, and it's easy to understand the birth of Bistro Latino.
As with traditional bistro cooking, Palomino emphasizes modest, down-to-earth food. However, the similarities stop there. Bold Latin flavor combinations and ingredients transform simple dishes. Fish Baked in Fresh Tangerine Juice and Parsley blend sweet citrus, woodsy mushrooms, and tender whitefish into an entrée teeming with brightness. In fact, the beauty of Bistro Latino is the simplicity. All the recipes are easily prepared at home and require only modest culinary skills. Palomino also does an outstanding job laying out the basics of Latin cooking. The ingredients glossary is extremely helpful to anyone new to the cuisine, and the recipes for basic sauces such as Aji and Hogo, as well as those for salsas and vinaigrettes, are excellent. Bistro Latino is an exciting new approach that guarantees Latin cuisine will never be the same. --Mark O. Howerton
Book Description
What is Bistro Latino? It's skewered shrimp, marinated in a mixture of smoky chipotle chiles and sweet guava paste, grilled to perfection with juicy chunks of pineapple. It's gazpacho like you've never had it -- a refreshing soup of blackberries, strawberries, and peaches, sparked with a little minced red onion and cilantro. And it's mashed potatoes, kicked up Latin style, whipped together with roasted garlic and black beans.
Bistro Latino is homey, appetite-inspiring food that brings the big, sunny flavors of Latin America -- with a touch of the Mediterranean -- into your kitchen. It's cooking that's familiar -- with a twist.
Bistro Latino is food that is meant to be shared and enjoyed with family or friends. If you're having a get-together, try serving a selection of colorful Bistro Latino cocktails (Pisco Sours,Caipirinha, Mango Mimosas, Passionfruit Batidas) and savory appetizers (Latin Crab Cakes, Spicy Vegetable Empanadas, Tuna Ceviche with Coconut, Goat Cheese and Basil Tamales). Or make your dinner party a family-style affair with Ecuadoran Shrimp and Corn Chowder, Chicken in the Pot, Latin Style, Colombian Pot Roast, or New World Paella. Round out the meal with side dishes like Roasted Corn and Garlic Rice, Potato-Chipotle Gratin, and Mashed Sweet Plantains.
Bistro Latino will give you a whole new vocabulary for everyday cooking.What is Bistro Latino? It's skewered shrimp, marinated in a mixture of smoky chipotle chiles and sweet guava paste, grilled to perfection with juicy chunks of pineapple. It's gazpacho like you've never had it -- a refreshing soup of blackberries, strawberries, and peaches, sparked with a little minced red onion and cilantro. And it's mashed potatoes, kicked up Latin style, whipped together with roasted garlic and black beans.
Bistro Latino is homey, appetite-inspiring food that brings the big, sunny flavors of Latin America -- with a touch of the Mediterranean -- into your kitchen. It's cooking that's familiar -- with a twist.
Bistro Latino is food that is meant to be shared and enjoyed with family or friends. If you're having a get-together, try serving a selection of colorful Bistro Latino cocktails (Pisco Sours,Caipirinha, Mango Mimosas, Passionfruit Batidas) and savory appetizers (Latin Crab Cakes, Spicy Vegetable Empanadas, Tuna Ceviche with Coconut, Goat Cheese and Basil Tamales). Or make your dinner party a family-style affair with Ecuadoran Shrimp and Corn Chowder, Chicken in the Pot, Latin Style, Colombian Pot Roast, or New World Paella. Round out the meal with side dishes like Roasted Corn and Garlic Rice, Potato-Chipotle Gratin, and Mashed Sweet Plantains.
Bistro Latino will give you a whole new vocabulary for everyday cooking.
Customer Reviews:
Yummy Latin Food........2007-06-27
AFter a trip to Miami, I had to purchase this book so I could make some of the food. Very yummy recipes & easy to follow instructions. I recommend highly.
The best Latin fusion cookbook ever!.......2004-12-17
This is the quintessential cookbook in that every time I make something from it EVERYBODY and his mother wants the recipe (which I don't dare give out -- if they want it, they can buy the book)!
Rafael is a secret waiting to be exposed -- hopefully on cable television with his own cooking show one day. Check out his other books from Chronicle -- they're not as well written (but don't blame the chef), but they make great companions to this spectacular volume.
A brilliant resource!.......1999-09-27
Deliciously inventive stuff
Average customer rating:
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American Bistro
Manufacturer: McGraw-Hill/Contemporary
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Binding: Hardcover
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ASIN: 0809250470 |
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