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The Chef Game Book depicts an amazing story about the life and journey of Celebrity Chef "Ced Sizzle". Chef Ced has worked for some of the biggest celebrities and entertainers in the world. Chef Ced intimately discuses some of his most challenging and teachable moments while working with some of his High-Profile Clients. He hopes that other culinarians that have thoughts or contemplated will find some type of clarity and understanding of the Private and Personnel Chef World. Chef Ced shares his lessons, joys, pain, and inspirations while working as a Private Chef for one of the biggest Rap Super Stars in the World. He worked for one of the biggest. R&B Super Star and how he gave him credit for one of those teachable moments. Chef Ced spray paints your mind with Purple thoughts as he takes you around the World in a Day as he gives a detail orchestrated plan to only Drop off a catered dinner to Prince dressing room, but ended up getting Food 4 thought from the Purple one himself. In addition to all the honest and heart retch stories, Chef Ced gives you a play by play commentary of what inspired him to cook again, when just 2 years prior, he was on the verge of quitting and giving up everything even the Life he only knew as a Chef/Cook. The book gives you tons of witty stories, signature recipes available for download, and his Feature Film Treatment Hercules the Chef "a taste of freedom". Hercules was the World's first African American Celebrity Chef, who was also George Washington's Chef. Chef Ced is one of the World's most creative charismatic African-American chefs. Known for his International trademark name "Ced Sizzle "the brand and his infamous Pan Dance. The Chef Game, Which Ced arranges and composes "the art of storytelling uses his Food as the narrator.
Contains 50 step-by-step, illustrated recipes for foods seen in sci-fi and fantasy TV, movies, games and books.
Featuring nerdy recipes for both alcoholic and non-alcoholic beverages, The Geeky Chef Drinks is your chance to sip your way through your favorite sci-fi and fantasy worlds—Game of Thrones, Legend of Zelda, Star Trek, and more. Whether you’re into comics, video games, books, or movies, you’ll be able to make the drinks you've always wanted to taste from realms like The Lord of the Rings, Harry Potter, The Legend of Zelda, Firefly, Minecraft, Final Fantasy, and many more. In The Geeky Chef Drinks, author Cassandra Reeder has imagined into being the delicious alcoholic and non-alcoholic beverages from these varied sci-fi worlds. If you've found yourself craving Shimmerwine from Firefly, Flander’s Planters Punch from The Simpsons, or Pumpkin Juice from Harry Potter, your thirst will be quenched. Easy, step-by-step instructions and fun theme photos make these creative recipes perfect for your next party, season premier get-together, or your standing reservation for a party of one. With The Geeky Chef Drinks, prepare to be transported to galaxies far, far way.
Bring your favorite video game foods to life—spanning the ’80s to present day—with easy recipes for game nights, themed parties, and just for fun! If you’ve ever stopped in the middle of a quest because the on-screen food looked too good to be true, prepare yourself—they’re not just pixels anymore. In The Video Game Chef, Cassandra Reeder (aka the Geeky Chef) has perfectly re-created favorite health boosts, level-ups, cooking challenges, and more, compiling 76 recipes from popular and cult video games from the 1980s to the present day for gamers of all ages, including: The Legend of Zelda’s Red Potion Streets of Rage 2’s Trash Can Chicken Resident Evil’s Jill Sandwich Silent Hill 2’s Butter Cake World of Warcraft’s Smoked Desert Dumplings Cooking Mama’s Spaghetti Neapolitan Minecraft’s Suspicious Stew Final Fantasy XV’s Kenny’s Original Recipe Genshin Impact’s Sticky Honey Roast And much more! Along with the easy-to-make and delicious recipes are stunning video game–style food illustrations and recipe notes that are chock-full of fun and fascinating information about the foods and the games, allowing The Video Game Chef to immerse you in your favorite fantastical worlds while satisfying your appetite
Venison is experiencing a growth in popularity as a delicious, healthy and increasingly available dish. Here are over 50 recipes from Head chef/Lecturer in Culinary Arts at Westminster Kingsway College, Jose Souto, the game expert who gives masterclasses to other chefs worldwide, as well as teaching a new generation of student chefs how to cook venison. Jose has added to his own repertoire of 30 dishes by inviting guest chefs to add their own favourite venison recipes to this book, opening up a wide range of dishes, from simple venison lasagne to elegant dinner-party show-stoppers. Not just a cookery book, this showcases British deer, deer-stalking and the delight in harvesting nature's bounty.
“In this remarkable new cookbook, Bergo provides stories, photographs and inventive recipes.”—Star Tribune As Seen on NBC's The Today Show! "With a passion for bringing a taste of the wild to the table, [Bergo’s] inspiration for experimentation shows in his inventive dishes created around ingredients found in his own backyard."—Tastemade From root to flower—and featuring 180 recipes and over 230 of the author’s own beautiful photographs—explore the edible plants we find all around us with the Forager Chef Alan Bergo as he breaks new culinary ground! In The Forager Chef’s Book of Flora you’ll find the exotic to the familiar—from Ramp Leaf Dumplings to Spruce Tip Panna Cotta to Crisp Fiddlehead Pickles—with Chef Bergo’s unique blend of easy-to-follow instruction and out-of-this-world inspiration. Over the past fifteen years, Minnesota chef Alan Bergo has become one of America’s most exciting and resourceful culinary voices, with millions seeking his guidance through his wildly popular website and video tutorials. Bergo’s inventive culinary style is defined by his encyclopedic curiosity, and his abiding, root-to-flower passion for both wild and cultivated plants. Instead of waiting for fall squash to ripen, Bergo eagerly harvests their early shoots, flowers, and young greens—taking a holistic approach to cooking with all parts of the plant, and discovering extraordinary new flavors and textures along the way. The Forager Chef’s Book of Flora demonstrates how understanding the different properties and growing phases of roots, stems, leaves, and seeds can inform your preparation of something like the head of an immature sunflower—as well as the lesser-used parts of common vegetables, like broccoli or eggplant. As a society, we’ve forgotten this type of old-school knowledge, including many brilliant culinary techniques that were borne of thrift and necessity. For our own sake, and that of our planet, it’s time we remembered. And in the process, we can unlock new flavors from the abundant landscape around us. “[An] excellent debut. . . . Advocating that plants are edible in their entirety is one thing, but this [book] delivers the delectable means to prove it."—Publishers Weekly "Alan Bergo was foraging in the Midwest way before it was trendy."—Outside Magazine
Describes the L.A. street cook's life, including working in his family's restaurant as a child, figuring out what he wanted to do with his life, and his success with his food truck and restaurant.
2012 IPPY Bronze Award in the Cookbook category (Independent Publisher Book Awards) ForeWord Reviews 2012 Book of the Year Award Finalist (TBA) 2013 James Beard Foundation Book Awards, Nominee Finalist Born from the principles of the local food movement, a growing number of people are returning to hunting and preparing fish and game for their home tables. Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish is at once a manifesto for this movement and a manual packed with everything the new hunter needs to know. Wild foods, when managed responsibly, are sustainable, ethical, and delicious, and author Jesse Griffiths combines traditional methods of hunting, butchering, and preparing fish and game with 85 mouthwatering recipes. Afield throws open the doors of field dressing for novice and experienced hunters alike, supplying the know-how for the next logical step in the local, sustainable food movement. Stemming from a commitment to locally grown vegetables and nose-to-tail cooking, Griffiths is an expert guide on this tour of tradition and taste, offering a combination of hunting lessons, butchery methods, recipes, including how to scale, clean, stuff, fillet, skin, braise, fry and more. Fellow hunting enthusiast and food photographer Jody Horton takes you into the field, follows Griffiths step-by-step along the way and then provides you with exquisite plate photograph of the finished feasts. Filled with descriptive stories and photographs, Afield takes the reader along for the hunt, from duck and dove to deer and wild hog. Game and fish include: Doves, Deer, Hogs, Squirrel, Rabbits, Ducks, Geese, Turkey, Flounder, White Bass, Crabs, Catfish, and more.
Get an advance sneak peek at Once Upon a Chef, the Cookbook by Jenn Segal! Once upon a time Jenn Segal went to culinary school and worked in fancy restaurants. One marriage and two kids later she created Once Upon a Chef, the popular blog that applies her tried-and-true chef skills with delicious, fresh, and approachable ingredients for family-friendly meals. Today, Jenn cooks dinner for her family every night. In this special sneak preview, she shares 5 recipes from her new book, with 95 additional recipes in the full cookbook. With the authority of a professional chef and the practicality of a busy working mom, Jenn teaches you to improve your cooking one recipe at a time, with helpful tips on topics such as how to season correctly with salt, how to balance flavors, and how to make the most of leftovers.