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Four Kitchens
From ribald kitchen humor to fiery-tempered workers to tasks ranging from the mundane (mincing cases of shallots) to the extraordinary (cooking seafood on the line), Shockey shows us what really happens behind-the-scenes in haute cuisine—and includes original recipes she learned along the way. At the French Culinary Institute, Lauren Shockey learned to salt food properly, cook fearlessly over high heat, and knock back beers like a pro. But she also discovered that her real culinary education wouldn't begin until she actually worked in a restaurant. After a somewhat disappointing apprenticeship in the French provinces, Shockey hatched a plan for her dream year: to apprentice in four high-end restaurants around the world. She started in her hometown of New York City under the famed chef Wylie Dufresne at the molecular gastronomy hotspot wd-50, then traveled to Vietnam, Israel, and back to France. With the dramatic backdrop of restaurant life, readers will be delighted by the adventures of a bright and restless young woman looking for her place in the world.
Taking Aim
An acclaimed bow hunter who defies the stereotype that hunting is a man’s game, Eva Shockey is at the forefront of a new wave of women and girls who are passionate about outdoor sports. Eva Shockey grew up expecting to be a dancer like her glamorous mother. But something about spending family vacations RV-ing across North America and going on hunts with her dad sparked in her an enduring passion for a different way of life. In Taking Aim, Eva tells a very personal story of choosing the less-traveled path to a rewarding life in outdoor pursuits like hunting and fishing. For her, as her millions of fans can attest, that has meant hunting as a way of harvesting food, caring deeply about conse...
Four Kitchens
At the French Culinary Institute, Lauren Shockey learned to slice and dice, cook fearlessly over high heat and knock back beers like a pro. But she also discovered that her real education wouldn’t begin until she actually worked in a restaurant. After a disappointing apprenticeship in the French provinces, Lauren hatched a plan for her dream year: to apprentice in four high-end restaurants around the world. From the ribald humour of the kitchen and run-ins with the fiery workers to tasks ranging from the mundane (mincing cases of shallots) to the extraordinary (injecting bizarre ingredients to transform mayonnaise into a fried food), FOUR KITCHENS shows us what really happens behind the sc...
Four Kitchens
Out of uni, Lauren Shockey took an entry level job for a PR company that did a lot of work in the food industry. For a food - obsessed young woman it was a way she could combine her love of food with a career her parents approved of. She hated it and saw herself as a cubicle slave chained to the photocopier. It wasn't what she wanted so she quit the 9 - to - 5 grind, took out massive loans, and started cooking school. At the French Culinary Institute, Lauren learned to salt food properly, to cook fearlessly over high heat, and to knock back beers like a pro. She also learned that a real culinary education begins once you're actually working in a restaurant. After a somewhat disappointing app...
Understanding Postpartum Psychosis
Offering an understanding of postpartum psychosis, this riveting book explains what happens and why during this temporary and dangerous disorder that develops for some women rapidly after childbirth. Most of us are familiar with the baby blues, a passing sadness that strikes 50 to 75 percent of new mothers after delivery. And most of us understand postpartum depression, a sadness post-delivery that lingers for weeks or months for an estimated one in every 10 new mothers. But a more serious form of disorder that strikes up to one in every 500 is postpartum psychosis - triggering severe agitation, confusion, insomnia, hallucinations, delusions, mania, and possible thoughts of suicide or murder...
Where Justice Dwells
Jewish tradition compels us to protect the poorest, weakest and most vulnerable among us. But discerning how to make meaningful and effective change through social justice work-whether in community or on your own-is not always easy.
Culinary Careers
Turn a passion for food into the job of a lifetime with the insider advice in Culinary Careers. Working in food can mean cooking on the line in a restaurant, of course, but there are so many more career paths available. No one knows this better than Rick Smilow—president of the Institute of Culinary Education (ICE), the award-winning culinary school in New York City—who has seen ICE graduates go on to prime jobs both in and out of professional kitchens. Tapping into that vast alumni network and beyond, Culinary Careers is the only career book to offer candid portraits of dozens and dozens of coveted jobs at all levels to help you find your dream job. Instead of giving glossed-over, gener...
Your Guide to the Jewish Holidays
Recent years have seen an increased interest in Jewish life, its culture, and its celebrations. There are many new students of Judaism, often potential converts or members of interfaith families who are seeking to learn more about the religion and its rituals. Unfortunately, many of the existing texts that examine the Jewish holidays are written in a dry, unexciting way, making it difficult for the reader to retain much information. For those seeking to learn more about Jewish celebrations, Cantor Matt Axelrod has written Your Guide to the Jewish Holidays: From Shofar to Seder. Intended for the reader who has no prior knowledge about the Jewish holidays as well as the reader who knows the ba...
The Borscht Belt
The Borscht Belt, which features essays by Stefan Kanfer and Jenna Weissman Joselit, presents Marisa Scheinfeld's photographs of abandoned sites where resorts, hotels, and bungalow colonies once boomed in the Catskill Mountain region of upstate New York.
Four Kitchens
A foodwriter and graduate of the French Culinary Institute recounts her time apprenticing at four high-end restaurants around the world, including under the famed chef Wylie Dufresne at the molecular gastronomy hotspot wd-50.
