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Luke Mangan Food
Contemporary food for all occasions. Aust'n.
At Home and in the Mood
From breakfast to after dinner drinks, Luke Mangan has something for every one, including the Hangover Breakfast Wrap for a rusty Sunday Morning, or Buckwheat Pancakes with Smoked Salmon to start your day with a bang. He also includes lunchtime recipes ranging from Sweet Corn Bruschetta, New Wave Avocado Dip with Grilled Flatbreads and his BLT. Finish with one of Luke's coffees or cocktails and you will be amazed by the endless delectable dishes you create in the kitchen!
The Making of a Chef
Luke Mangan is recognised internationally as a leading chef and restaurateurmdash;a long way from the boy who wouldnrsquo;t do his schoolwork.The Making of a Chef follows Lukersquo;s career-forming days under the tutelage of the tough but great chef Hermann Schneider, and his quest to work with the best chefs inEurope to learn all he could about the art of food.This honest, warm account charts the highs and lows of Lukersquo;s ventures as he rubs shoulders with A-listers and royalty, travels the world and learns lessons in business and life alike. Including four of Lukersquo;s signature recipes, this book is an insight into the making of todayrsquo;s celebrity: the chef.
The Making of a Chef
The Making Of A Chef takes us through the highs and lows of Lukes career and gives us insight into the life of a working chef, beyond the glamour and glitz and into the making of todays celebrity the chef. Luke Mangan is today recognised internationally as one of Australias leading chefs and restaurateurs a long way from the precocious schoolboy who wouldnt do his schoolwork and the youngest in a large rough-and-tumble family of seven boys growing up in Melbourne. But from these early days Luke was always drawn to cooking and his sense of achievement and passion for food set him on a determined path. In The Making of a Chef Luke tells us of his career-forming days under the tutelage of the tough but great chef Herman Schneider of Two Faces restaurant fame, and his quest to work with the best chefs in Europe to learn all he could about the art of food.
The Perfect Thing
On October 23, 2001, Apple Computer, a company known for its chic, cutting-edge technology -- if not necessarily for its dominant market share -- launched a product with an enticing promise: You can carry an entire music collection in your pocket. It was called the iPod. What happened next exceeded the company's wildest dreams. Over 50 million people have inserted the device's distinctive white buds into their ears, and the iPod has become a global obsession. The Perfect Thing is the definitive account, from design and marketing to startling impact, of Apple's iPod, the signature device of our young century. Besides being one of the most successful consumer products in decades, the iPod has ...
Chefs Stories Unmasked
A serious reference for those embarking on a culinary career... International author and entrepreneur Juliana Frances shares a collection of inspirational stories from some of the world's most successful chefs. You'll gain valuable insights that have never been shared before. Top chefs and growers of fine food discuss and address the challenges and adversities faced throughout their careers in these amazing interviews. Their lessons, guidance, support and techniques will inspire you to enjoy and love cooking as much as they do. You'll learn:- How to find your culinary niche and tackle it with a positive attitude and eagerness- How to set your sights on your kitchen dream job and never look back- Essential tips to think outside the box when it comes to where you'll cook- How to know your own limitations and what to do if situations spiral out of control- How to become a successful chef entrepreneur- How other chefs became successful and how you can too- Award winning tips, strategies and practical ideas of leading a successful food service Ignite your passion for cooking!
Ultimate Blogs
“What are you working on?” “An anthology of blogs.” “I didn’t know you had a blog.” “I don’t. It’s an anthology of other people’s blogs.” “How do you find good blogs?” “I read. I surf. I look at blog contests. I follow links. I ask people about the blogs they like.” “Is a good blog hard to find?” “Yes. Very.” A Book of Blogs? WTF!! Sarah Boxer, a former New York Times reporter and critic, travels through the blogosphere (more than 80 million blogs — and counting) and finds some masterpieces along the way. Among the bloggers in the anthology are: two fashion critics mocking the inexplicable “fugliness” of celebrities a Marine Corps lieutenant stationed in Fallujah in 2006 a 19-year old student in Singapore cheerfully pining for her ex an illustrator’s tiny saga of a rodent and his ball of crap Odysseus’s sidekick telling his side of the Iliad and Odyssey Revealing and deceptive, grand and niggling, worldly and parochial, these blogs comprise a snapshot of life on the wild, wild Web.
WikiLeaks
It was the biggest leak in history. WikiLeaks infuriated the world's greatest superpower, embarrassed the British royal family and helped cause a revolution in Africa. The man behind it was Julian Assange, one of the strangest figures ever to become a worldwide celebrity. Was he an internet messiah or a cyber-terrorist? Information freedom fighter or sex criminal? The debate would echo around the globe as US politicians called for his assassination. Award-winning Guardian journalists David Leigh and Luke Harding have been at the centre of a unique publishing drama that involved the release of some 250,000 secret diplomatic cables and classified files from the Afghan and Iraq wars. At one point the platinum-haired hacker was hiding from the CIA in David Leigh's London house. Now, together with the paper's investigative reporting team, Leigh and Harding reveal the startling inside story of the man and the leak.
The Secret Keeper
A cloth bag containing ten copies of the title.
I'm Just Here for Dessert
Desserts tell a story. Even the daintiest macaron take the person eating it on a sensory journey from first look to last bite. For Caroline Khoo this story begins when an idea for a new dessert design is sparked. I'm Just Here for Dessert is generously packed with the recipes, techniques and clever styling tips behind some of her most popular creations: armies of pastel-hued meringues, unapologetically girly cupcakes, decadent tarts, statement cakes, mini cakes and tiny ice creams. Master the basic skills and recreate these stunning confections, or use the concept-building processes in each layer of this book to help you uncover your own unique style.
