Showing results for "restaurant" in Cooking

Tracing its earliest incarnations in the city of Pompeii, where Sitwell is stunned by the sophistication of the dining scene, this is a romp through history as we meet the characters and discover the events that shape the way we eat today. Sitwell, restaurant critic for The Telegraph and famous for his acerbic criticisms on the hit BBC show MasterChef, tackles this enormous subject with his typical wit and precision.

As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered all these questions and more. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new - but simple - techniques. In hundreds of easy-to-make recipes, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

In his lively, unprecedented close-up portrait of Ferran Adrià, award-winning food writer Colman Andrews traces this groundbreaking chef’s rise from resort hotel dishwasher to culinary deity, and the evolution of El Bulli from a German-owned beach bar into the establishment voted annually by an international jury to be “the world’s best restaurant”.

Are you a restaurateur who feels overwhelmed by all the management tasks you have to do? You’re not alone. Restaurant Management Made Simple by WISK.ai is here to help. In our podcast, we talk about everything from recipes to invoices to purchasing and inventory. We’ll show you how to take care of all these tasks 5x faster, so you can focus on what you do best – running your restaurant. Our podcast is packed with valuable information that will help you streamline your restaurant management process and make your life easier. Whether you’re just starting out or have been in the business ...

Mitāhāra is a celebration of mindful eating, seasonal living, and India’s rich culinary heritage. It contains a collection of carefully curated nourishing, vegetarian recipes from Maharashtra and India’s western coast. Woven through the audiobook are Rujuta’s philosophy towards food, explorations of indigenous ingredients, and memories of cooking with her family and friends.

Experience exceptional dining with freshly prepared dishes, bold flavors, and a cozy ambiance. Our restaurant blends fine dining quality with casual comfort, offering everything from sizzling grills to handcrafted desserts. Using only fresh ingredients and creative recipes, we turn every meal into a memorable culinary experience. Perfect for families, food lovers, and anyone who enjoys great taste and warm hospitality.

Join in on a trip down the sidewalks of the Bronx with culinary collective Ghetto Gastro for In the Cut, a gastronomical deep dive into the dishes and cultures that shape the New York foodscape. From “Chopped Stease” and hood Chinese to “Twerk n Jerk” and mofongo, Ghetto Gastro takes us through the origins and legacy of the borough’s food culture.

FINGER’S“L’incontro fra le persone è dove tutto ha inizio”. L’antico proverbio giapponese racconta esattamente la storia di Finger’s, un progetto che nasce nel 2004 e che porta a Milano una ventata di novità. Finger’s nasce come luxury restaurant giapponese, ma negli anni offre sempre nuove esperienze: dall’esperienza Omakase al catering fino al sushi delivery, senza mai perdere di vista l’ambizioso obiettivo di essere il miglior ristorante di cucina giapponese creativa di Milano.MILANO ROMA PORTO CERVOSin dalla nascita Finger’s fonde alta cucina, arte, design e ...

Tales from the pass is a space to celebrate and showcase the voices and talent of Aotearoa's vibrant hospitality industry. Join us every fortnight as we explore topical issues with our industry's leading experts, chefs, restauranteurs, educators and influencers.

NEW YORK TIMES BESTSELLER A NEW YORK TIMES NOTABLE BOOK NAMED ONE OF THE BEST BOOKS OF THE YEAR BY The Miami Herald Newsday The Huffington Post Financial Times GQ Slate Men’s Journal Washington Examiner Publishers Weekly Kirkus Reviews National...

Welcome to the Personal Chef Business Startup Guide, the podcast that helps culinary professionals build successful, independent careers on their own terms.Hosted by Chris Spear, a personal chef with over a decade of experience and the founder of Chefs Without Restaurants, this show dives into the business side of being a personal chef—from pricing strategies and marketing to client acquisition and scaling your services.Each episode features practical advice, real-world strategies, and expert insights to help you turn your culinary skills into a profitable, sustainable business. Whether you...

Now a Netflix film! Discover the heart and soul of Italian tradition with this exquisite collection filled with mouthwatering recipes and vibrant tales from the iconic grandmothers of Enoteca Maria—a one-of-a-kind Italian restaurant where a rotating roster of nonnas take center stage as master...

Matty Matheson is known as much for his amazing food as his love for life, positive mental attitude, and epic Instagram account. This debut cookbook is about Matty’s memories of the foods that have defined who he is. With a drive to share his zest for life, he creates dishes within these pages that reinterpret the flavors of his youth in Canada, as well as the restaurant fare for which he has become so well-known. This book is like cooking alongside Matty, sharing stories that are equal parts heartwarming and inappropriate while helping you cook dishes that are full of love.

Chez Panisse opened its doors in 1971. Founded by Alice Waters, the restaurant is rooted in her conviction that the best-tasting food is organic, locally grown, and harvested in ecologically sound ways by people who are taking care of the land for future generations. The quest for such ingredients has always determined the restaurant’s cuisine, and over the course of 40 years, Chez Panisse has helped create a community of local farmers and ranchers.

Two decades on the line leave scars, stories, and a way of seeing the world that doesn’t wash off with the apron.Pot Luck Food Talks is where the chef lifestyle gets laid bare—raw chef talk, the kind you don’t hear in PR interviews.Phil & Eric aren’t here to romanticize. They’re here to trade food stories that smell of sweat, butter, and burned fingers. Stories about the beauty and brutality of restaurant culture, the quiet rules, and the loud disasters.It’s the truth about Michelin Star kitchens, the whispered restaurant secrets, the victories no one tastes but the cooks, and the ...

Why Restaurants Fail with Garrett Lang80% of restaurants fail within five years—but yours doesn’t have to. Hosted by Garrett Lang, a Cornell-trained AI expert and restaurant turnaround specialist, this show reveals why restaurants lose money and how to fix it. Learn how to stop profit leaks, beat delivery app fees, attract loyal customers, and use AI to grow margins. Real strategies from someone who turned a $20K/month loss into $40K/month profit. Subscribe and grab your free Menu for Success at WhyRestaurantsFailPodcast.com

The Bottom Line: The Real Stories Behind Restaurants is a straight-to-the-point, 50 minute podcast where restaurant operators and industry leaders share their biggest wins and toughest challenges. Each episode dives into real, unfiltered stories about what it takes to run a successful restaurant, from scaling operations to overcoming financial struggles. Whether it’s a breakthrough strategy or a hard-earned lesson, this podcast gives listeners actionable insights they can apply to their own businesses. It’s about the reality of the restaurant industry—not just the highlights, but the ...

A 2026 Audie Award Finalist for Narration by the Author and Short Stories/Collections This instant New York Times bestseller by Alton Brown, the acclaimed cookbook author, beloved culinary personality, and food science expert, is a “must-read” (Gaby Dalkin, New York Times bestselling author...

From Scratch looks at 10 favorite meals, including roast chicken, the perfect omelet, and paella, then explores myriad alternative pathways that the kitchen invites. A delicious lasagna can be ready in about an hour, or you could turn it into a project: Try making and adding some homemade sausage. Explore the limits of from-scratch cooking: Make your own pasta, grow your own tomatoes, and make your own homemade mozzarella and ricotta. Ruhlman tells you how. Includes an audio extra featuring discussion with the author/narrator and best-selling author, Ann Hood.

Restaurant Technology & Operations Insights is the podcast for restaurant operators, GMs, chefs, DOOs, CFOs, and multi-unit leaders who want to run smarter, more profitable, and more predictable restaurants using modern tools, data, and operational best practices.Each episode explores the systems and strategies behind high-performing restaurants — from restaurant technology, POS integrations, kitchen workflows, and back-office automation to food cost control, labor management, contribution margin, menu engineering, inventory accuracy, vendor pricing, and daily operational discipline.If you...