Books about Chef owner from Amazon.com

This is the way we love to eat -- slowly braised, cut-with-a-spoon-tender meat resting in aromatic juices just waiting for the perfect piece of bread to come along and sop it up; a steaming bowl of chowder filled with chunks of fish and potatoes in rich broth laced with the smoky-sweet-salty flavor of bacon; a casserole that's spent some serious time in the oven as layer upon layer of creamy, soft cheese, pasta, herbs, and meat meld into a delectable whole.

And as luck would have it, this is the way celebrated New York City chef Tom Valenti loves to cook. Considered Manhattan's grandmaster of comfort food, Valenti has made this beloved cooking his trademark. In fact, on any given night, you'll find him in his wildly successful Upper West Side restaurants Ouest and 'Cesca feeding the world's A-list -- Bill Clinton, Steven Spielberg, Charlie Rose, Jerry Seinfeld, Judy Collins, Joan Didion. Because, of course, this is the food they love to eat, too.

In Tom Valenti's Soups, Stews, and One-Pot Meals, Valenti and coauthor Andrew Friedman dish up the flavor we've come to expect from a New York chef, without any of the fuss. This is food that gets better a day or two after it's made, food to make on the weekend and savor throughout a busy week, food that is perfect for dinner parties and family celebrations.

Here are 125 realistic recipes for the home cook -- most made in one pot -- and all based on the fact that the right ingredients, left alone to cook in a single vessel with virtually no intervention from the cook, steadily build glorious flavor and leave far fewer pots to clean.

The book includes "Variations" and "Tomorrow's Table," tips on ways to embellish a dish by adding vegetables or meats or provide economy by stretching it into another satisfying meal by simply adding another ingredient. Valenti and Friedman embrace what they term "cooking in the real world," encouraging home cooks to use canned stocks and beans whenever appropriate. They discuss key ingredients; offer a section on condiments, garnishes, and accompaniments; provide a list of mail-order sources; and recommend cookware (though you won't need a lot)..
Price: $6.49 [Notify me when price goes down.]

Kitty Karlyle is a young gourmet pet chef. She does not prepare meals for the rich and famous. She prepares meals for the pampered pets of the rich and famous. Kitty lives in L.A. A graduate of a top culinary arts school, Kitty's passion for food and pets has led her to create her own business catering to the elite and demanding clientele of the City of Angels and Angles. When one of her clients, fading rocker Rich Evan, is found face down in one of her creations, Kitty must fight to clear her name and save her business..
Price: $6.93 [Notify me when price goes down.]

This digital document is an article from Hawaii Business, published by Hawaii Business Publishing Co. on February 1, 1999. The length of the article is 2224 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

Citation Details
Title: Recipe for success.(interview with Jean-Marie Josselin, chef and owner of A Pacific Cafe in Hawaii)(Interview)
Author: Derek Paiva
Publication:Hawaii Business (Magazine/Journal)
Date: February 1, 1999
Publisher: Hawaii Business Publishing Co.
Volume: 44 Issue: 8 Page: 17(2)

Article Type: Interview

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Price: $5.95 [Notify me when price goes down.]

This digital document is an article from Franchising World, published by International Franchise Association on July 1, 2004. The length of the article is 916 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

Citation Details
Title: Franchising: a recipe for growth: combining a love of cooking with the joy of working with children, this new International Franchise Association member has found its niche. Welcome to franchising.(Trends)(Viva the Chef)
Publication:Franchising World (Magazine/Journal)
Date: July 1, 2004
Publisher: International Franchise Association
Volume: 36 Issue: 6 Page: 49(1)

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Price: $5.95 [Notify me when price goes down.]

This digital document is an article from Art Culinaire, published by Thomson Gale on June 22, 2007. The length of the article is 1105 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

Citation Details
Title: The art of living eventfully.(Alinea restaurant chef & owner Grant Achatz)(Interview)
Author: Grant Achatz
Publication:Art Culinaire (Magazine/Journal)
Date: June 22, 2007
Publisher: Thomson Gale
Issue: 85 Page: 34(1)

Article Type: Interview

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Price: $9.95 [Notify me when price goes down.]

This digital document is an article from Food Processing, published by Putman Media, Inc. on January 1, 2002. The length of the article is 560 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

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Title: Out of Afghanistan: Timing is everything, says chef Abdul Qazi. (Toops Scoops).(Kabul House Restaurant owner describes Afghanistan fare)(Brief Article)
Author: Diane Toops
Publication:Food Processing (Magazine/Journal)
Date: January 1, 2002
Publisher: Putman Media, Inc.
Volume: 63 Issue: 1 Page: 20(1)

Article Type: Brief Article

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This digital document is an article from Scholastic Choices, published by Scholastic, Inc. on January 1, 2004. The length of the article is 456 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

Citation Details
Title: Restaurateur: Xavier Teixido is a chef and restaurant owner. Here's how he reached his culinary goals and how you can too--starting today!(career choices)
Author: Russell Bart
Publication:Scholastic Choices (Magazine/Journal)
Date: January 1, 2004
Publisher: Scholastic, Inc.
Volume: 19 Issue: 4 Page: 24(1)

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This digital document is an article from Art Culinaire, published by Thomson Gale on June 22, 2007. The length of the article is 876 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

Citation Details
Title: Keane country: go west, young man.(Cyrus restaurant chef & owner Douglas Keane)(Interview)
Author: Carol M. Newman
Publication:Art Culinaire (Magazine/Journal)
Date: June 22, 2007
Publisher: Thomson Gale
Issue: 85 Page: 40(1)

Article Type: Interview

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This digital document is an article from New Life Journal, published by Thomson Gale on June 1, 2007. The length of the article is 3528 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

Citation Details
Title: WNC's restaurants serve up food with thought: Maggie Cramer interviews area chefs and restaurant owners and finds that you can eat out and feel good about it.(Western North Carolina)
Author: Maggie Cramer
Publication:New Life Journal (Magazine/Journal)
Date: June 1, 2007
Publisher: Thomson Gale
Volume: 8 Issue: 5 Page: 12(3)

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Price: $9.95 [Notify me when price goes down.]