The Good Cooks Guide To Working Worldwide

Setting out the opportunities that exist for aspiring cooks abroad, this text covers jobs and guidance for those with every level of experience and qualification ranging from the holiday-course trained student to the advanced cordon-bleu diploma chef.

Examines the biochemistry behind cooking and food preparation, rejecting such common notions as that searing meat seals in juices and that cutting lettuce causes it to brown faster

As an essential primer of immediately useful and utterly relevant guidance, this guide can help anyone become a better cook -- without a single recipe. The book's 217 notes deliver indispensable culinary truths, the highest standards of conduct, and timeless gems of cooking wisdom that have been taught and passed down by top chefs for generations. The notes provide explanatory commentary, helpful examples, and insights from Alice Waters, Daniel Boulud, Georges Auguste Escoffier, Leonardo da Vinci, and many others. They also include life lessons -- about how to bring delight, how to recognise quality, and how to see beauty in simplicity. For the beginner wanting to improve, the seasoned expert looking to review the highest culinary standards, or the food lover seeking a fascinating glimpse into the pursuit of Epicurean excellence, Notes on Cooking provides a unique and invaluable apprenticeship.

This second edition of the definitive guide to finding work on cruise ships describes what over 150 different jobs at sea are like including personal reports from seafarers around the world - and how to get them. Includes a directory listing details of 200 cruise lines and addresses of agencies and cruise lines to apply to. Work as cabin staff, nurses, waiters, deck officers, hairdressers musicians, shop assistants etc.

The titles in Vacation Work's Live & Work series provide an indispensable source of knowledge for anyone hoping to move overseas whether they intend to work, start a business, retire, or buy a second home. Covers employment options featuring indispensable regional employment guides and directories of major employers. Includes essential information on the customs, laws and regulations and way of life that will be encountered. In order to convey the full flavour of the countries covered the books also include personal case histories from people who have made the move recounting their experiences adapting to a new way of life.

Imagine a world where hospitals closed at 5 p.m., where trains and buses stopped at the end of the day, and where emergency service calls were directed to voicemail with the setting of the sun. Despite our reliance on these services, there is very little help and support available to those who deliver them—until now. In this compelling book, Audra Starkey educates her readers on how to mitigate some of the adverse health eff ects of being awake when everyone else is winding down their day or sleeping. Learn how to: • implement relaxation techniques at the end of a shift instead of relying on medications to fall asleep; • lose weight and minimise weight fluctuations by focusing not only on what to eat, but also when; • reduce some of the debilitating effects of stress, anxiety and depression which can lead to burnout; and • navigate disruptions to your personal and social life. The fact is the world needs people to work 24/7, but if you’re one of them—you need to stay healthy too. Arm yourself with valuable information to nurture your mind, body, and spirit with the lessons and strategies in Too Tired to Cook.

The Modern Pantry restaurant serves some of the most exciting food in London. Anna Hansen's flavour combinations are wholly original; her dishes combine the best of seasonal western ingredients with the freshness and spice of Asian and Pacific Rim cooking. In this, her first cookbook, Anna introduces the reader to his or her very own 'modern pantry', a global larder of ingredients to use at home. Recipes include snacks and sharing plates like crab rarebit and grilled halloumi and lemon roast fennel bruschetta, salads such as wild rice with charred sweetcorn, avocado, feta and pecan, and delicious main courses like miso-marinated onglet steak. Other highlights are her luscious desserts: honey-roast pear, chestnut and oat crumble and home-made coconut sorbet, and cakes and bakes including date and orange scones and banana and coconut upside-down cake. Anna aims to broaden the everyday home cook's ideas of what he or she can prepare, to create simple, inspiring dishes for family and friends. The Modern Pantry Cookbook is stylish and groundbreaking, and the innovative recipes are illustrated with beautiful colour photography.