Ma Gastronomie

Since its first publication in France in 1969, Fernand Point's 'Ma Gastronomie' has taken its place among the true classics of French gastronomy. It is as celebrated for Point's wise, witty and provocative views on food as for his remarkable, inventive recipes, carefully compiled from his handwritten notes.

Let’s face it: Setbacks happen, and failure is always a possibility. But here’s the good news: Amazing success has been achieved by people who once fell flat on their faces. The secret lies in how we respond to life’s bumps and pot holes and unwelcome detours—from getting fired or losing a business to enduring a professional rejection or pursuing a passion that fails to pan out. Misfortune, it turns out, can be a springboard to success. In Rebounders, U.S. News & World Report journalist Rick Newman examines the rise and fall—and rise again—of some of our most prolific and productive figures in order to demystify the anatomy of resilience. He identifies nine key traits found in people who bounce back that can transform a setback into the first step toward great accomplishment. Newman turns many well-worn axioms on their head as he shows how virtually anybody can improve their resilience and get better at turning adversity into personal and professional achievement. • Setbacks can be a secret weapon: They often teach vital things you’ll never learn in school, on the job, or from others. • There are smart ways to fail: Once familiar with them, you’ll be more comfortable taking risks and less discouraged if they don’t pan out. • “Defensive pessimism” trumps optimism: Planning for what could go wrong is often the best way to ensure that it doesn’t. • Know when to quit: Walking away at the right time can free the resources you need to exploit better opportunities. • “Own the suck”: When faced with true hardship, taking command of the pain and sorrow—rather than letting it command you—lays the groundwork for ultimately rising above it. Each lesson is highlighted by candid and inspiring stories from notable people, including musician Lucinda Williams, tennis champ James Blake, inventor Thomas Edison, army veteran and double-amputee Tammy Duckworth, and Joe Torre, former manager of the New York Yankees. In this uncertain and unstable time, Rebounders lays out the new rules for success and equips you with the tools you need to get ahead and thrive.

"August Escoffier's reflection on a lifetime in kitchens, is available in paperback...If...serious about French food, cooking technique, garnishes or simply reading about the topic, this reference from a founder of London's Savoy Hotel, who has been called the greatest cook ever, could be a treasured gift. Translated into English, it includes U.S. measures and notes so if [you] decide to actually make Chaudfroid of Chicken or Acacia Blossom Fritters, there is nothing to stop [you]."--"Atlanta Journal."

Widely recognized as the godfather of modern American cooking and a mentor to such rising celebrity chefs as Mario Batali, Jeremiah Tower is one of the most influential cooks of the last thirty years. Now, the former chef and partner at Chez Panisse and the genius behind Stars San Francisco tells the story of his lifelong love affair with food -- an affair that helped to spark an international culinary revolution. Tower shares with wit and honesty the real dish on cooking, chefs, celebrities, and what really goes on in the kitchen. Above all, Tower rhapsodizes about food -- the meals choreographed like great ballets, the menus scored like concertos. No other book reveals more about the seeds sown in the seventies, the excesses of the eighties, and the self-congratulations of the nineties. No other chef/restaurateur who was there at the very beginning is better positioned than Jeremiah Tower to tell the story of the American culinary revolution.

Two successful Swedish chefs combine their life stories with their culinary theories and favorite recipes offering instructions and ingredients for making delectable dishes including Swedish crayfish with late autumn flowers, roast duck glazed with white miso and salted caramel ice cream.

Certified Master Chef Roland G. Henin has been our nation's top culinary mentor for the past fifty years, training such prestigious chefs as Chef Thomas Keller of French Laundry and Per Se and Certified Master Chef Ron DeSantis. For the first time, his story is being told—from his own perspective and through the lens of some of America’s most prominent chefs. Read about how Certified Master Chef Rich Rosendale was inspired by Henin to turn a decommissioned nuclear bunker into a training kitchen. Discover Thomas Keller’s motivation for becoming a chef—a philosophy he learned from Henin. This fascinating memoir includes more than fifty interviews from mentees and colleagues who were shaped in some way by Chef Henin. Full of humorous anecdotes and behind-the-scenes glimpses into the elite culinary world, this is a rare and fascinating look at the life and legacy of a culinary genius. Chef Henin was among the first European chefs to cross the Atlantic and bring classical cuisine to American culture. Pioneering chefs like Roland Henin and Jean-Jacques Rachou were subversive radicals of their Old World. You won’t be disappointed by this unique memoir. As Chef Henin says, “If it’s worth doing, it’s worth doing right.”

Created by the experts at The Culinary Institute of America, Techniques of Healthy Cooking is an indispensable companion in today’s health-conscious world. Drawing on the latest dietary guidelines, it provides detailed information for cooks eager to introduce more flavorful, healthier choices to their menus. You will find advice on ingredients and serving sizes, guidance on developing recipes and menus, and more than 400 delicious recipes. Throughout, nearly 150 vibrant, all-new color photographs showcase finished dishes and illustrate the techniques, ingredients, and equipment of healthy cooking. Inspired by the information and recipes in the book, you will be able to create dishes that are not only exciting and great-tasting, but healthy at the same time.

In Collaboration, author Morten Hansen takes aim at what many leaders inherently know: in today's competitive environment, companywide collaboration is an imperative for successful strategy execution, yet the sought-after synergies are rarely, if ever, realized. In fact, most cross-unit collaborative efforts end up wasting time, money, and resources. How can managers avoid the costly traps of collaboration and instead start getting the results they need? In this book, Hansen shows managers how to get collaboration right through "disciplined collaboration"-- a practical framework and set of tools managers can use to: · Assess when--and when not--to pursue collaboration across units to achieve goals · Identify and overcome the four barriers to collaboration · Get people to buy into the larger picture, even when they own only a small piece of it · Be a "T-Shaped Manager," collaborating across divisions while still working deeply in your own unit · Create networks across the organization that are not large, but nimble and effective Based on the author's long-running research, in-depth case studies, and company interviews, Collaboration delivers practical advice and tools to help your organization collaborate--for real results.