Between Bites or Advanced Professional Cooking College Edition

Between Bites: Memoirs of a Hungry Hedonist

Author: James Villas

Praise for Between Bites Memoirs of a Hungry Hedonist

"An incredible journey of gastronomy by one of America’s greatest journalists. Wow!"—Chef Emeril Lagasse

"For anyone interested in disciplined hedonism, this gripping book reminds us where real style comes from and how it is sustained."—Jeremiah Tower

"This is a wonderful book for all to cherish and enjoy—those who love gloriously meticulous writing, wit, the joy of good food from French to Southern, the love of friends who truly accept them, and the pleasure of dispute, which I intend to keep doing with Jimmy as long as he will let me. Bravo!"—Barbara Kafka

"The more stubborn, persnickety, demanding, and shocking Jim Villas’s opinions become in his memoirs, the funnier, more informed, and commonsensical they seem. His appetite for the good life has never flagged, and his ability to convey the highs and lows of dining out makes this book as tantalizing as a mess of spiced crabs. Like A. J. Liebling and Waverley Root, Jim Villas is not really a food writer but a great writer who revels in the joy of living well."—John Mariani

Table of Contents:

	Preface: I've Seen the Elephant	1
Chapter 1	From Grits to Gaul	7
Chapter 2	Hungry for New Horizons	43
Chapter 3	Learning to Break the Rules	65
Chapter 4	Lost in Puff Pastry	93
Chapter 5	Born to Serve	107
Chapter 6	How to Tame a Wolf	125
Chapter 7	An Appetite for Risk	135
Chapter 8	Never Enough Caviar	153
Chapter 9	My Master Class	173
Chapter 10	One Chromosome Away from Happiness	189
Chapter 11	Bocuse and Me	205
Chapter 12	Dubious Lessons from a Hired Belly	217
Chapter 13	Feasting with Giants	237
Chapter 14	In the End is the Beginning	257
	Epilogue: An Optimistic Rebel	275
	Acknowledgments	283
	Index	285

Interesting book: An Introduction to Economic Dynamics or Case Studies in Organizational Communication

Advanced Professional Cooking, College Edition

Author: Wayne Gisslen

Takes students as well as lovers of food preparation beyond the basics to more complex recipes, subtler preparation and plating techniques. It includes both color and black and white photographs to illustrate concepts. Following two introductory chapters which detail the development of modern cookery, modern cooking styles, mise en place, finishing, and presentation, it goes on to cover sauces; soups; first courses; fish and other seafood; poultry and feathered game; beef, lamb, pork and veal; variety meats, sausages and game; vegetables; and cold foods. Recipes are given in two quantities--4 and 16 portions.