James Caterer's Books

The Homemade Chef

Ordinary Ingredients for Extraordinary Food: A Cookbook

By: Chef James Tahhan

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The Homemade Chef

Ordinary Ingredients for Extraordinary Food: A Cookbook

By: Chef James Tahhan

The debut cookbook from the star co-host of Telemundo’s Emmy winning morning show, Un Nuevo Dia, celebrity chef James Tahhan, who has become a household name by offering expert culinary advice with his signature WOW factor. Trained at the prestigious Le Cordon Bleu, Chef James is known for world-class Pan Latin cuisine at his award-winning restaurant, but his passion extends far beyond his restaurant’s kitchen. When it comes to learning about food, preparation, and everyday cooking, this innovative chef is hard at work finding simple and efficient ways to make your kitchen a creative yet comfortable space in your home. Drawing on his roots as a young home chef, Tahhan shows that anyone can make delicious and impressive dishes for all types of casual and formal occasions. In his debut cookbook, Chef James focuses on simple, high-quality ingredients from different parts of the world and blends them with Latin flavors to create extraordinary food. In addition to the array of spectacular recipes, James invites readers to go behind the scenes of his life as a professional chef, sharing valuable tricks of the trade to help you avoid common kitchen errors, be creative when you miss a step or two, pick the best ingredients at the farmers’ market and the supermarket, and learn foolproof shortcuts for faster food preparation. Whether you already love to cook or are just starting out, Chef James takes home cooking to another level with simple and wholesome meals that are sophisticated, flavorful, and exceptional.

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Page Count

338

Publisher

Penguin

Published Date

ISBN 10

1101990414

ISBN 13

9781101990414

Seattle Chef's Table

Extraordinary Recipes from the Emerald City

By: James Fraioli

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Seattle Chef's Table

Extraordinary Recipes from the Emerald City

By: James Fraioli

Celebrating Seattle’s best restaurants and eateries with recipes and photographs Hot chefs are setting the Seattle restaurant scene ablaze. With innovative ideas and culinary surprises, the city’s most heralded restaurants and eateries continue adding spark to an already sizzling food scene. From James Beard winners Holly Smith and Maria Hines to Chris Mills, who competed on the original Japanese Iron Chef in Tokyo, and restaurants like Volterra, which Rachael Ray named one of her “favorite restaurants in the world,” the Emerald City is filled with celebrity chefs, heralded restaurants, and Food Network star eateries that serve up delicious cuisine to locals and tourists. Seattle Chef’s Table is the first cookbook to gather Seattle’s best chefs and restaurants under one cover. Profiling signature “at home” recipes from almost fifty legendary dining establishments, the book is also a celebration of the growing sustainable food movement in the Pacific Northwest. With full-color photos throughout highlighting fabulous dishes, famous chefs, and Seattle landmarks, it is the ideal ode to the city’s coveted food culture and atmosphere.

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Page Count

209

Publisher

Rowman & Littlefield

Published Date

ISBN 10

0762787066

ISBN 13

9780762787067

Santa Barbara Chef's Table

Extraordinary Recipes from the American Riviera

By: James Fraioli

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Santa Barbara Chef's Table

Extraordinary Recipes from the American Riviera

By: James Fraioli

Celebrating Santa Barbara's best restaurants and eateries with recipes and photograph, Santa Barbara Chef's Table profiles signature “at home” recipes from 40 legendary dining establishments. A keepsake cookbook for tourists and locals alike, the book is a celebration of Santa Barbara's farm-to-table way of life.

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Page Count

209

Publisher

Rowman & Littlefield

Published Date

ISBN 10

0762787074

ISBN 13

9780762787074

Catering for Two

Comfort and Economy for Small Household

By: Alice James

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Catering for Two

Comfort and Economy for Small Household

By: Alice James

Alice James' 1898 "Catering for Two" is designed for the "Inexperienced cook" who wishes to provide economical, delicious meals for a small family.

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Page Count

310

Publisher

Applewood Books

Published Date

ISBN 10

1429010983

ISBN 13

9781429010986

THE GRANDFATHER - My grandad is the best chef in the world

By: Paul James

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THE GRANDFATHER - My grandad is the best chef in the world

By: Paul James

“Three Chefs, one pot washer and 15 recipes” - things could get messy!! Here, I have put together easy to follow, adult friendly dishes, with the help of my three sous chefs and beautiful grandchildren; Freya, Freddy and Summer-Rai, for us to cook together.

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ShieldCrest Publishing

Published Date

ISBN 10

1913839362

ISBN 13

9781913839369

Streetwise Restaurant Management

A Comprehensive Guide to Successfully Owning and Running a Restaurant

By: John James,Dan Baldwin

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Streetwise Restaurant Management

A Comprehensive Guide to Successfully Owning and Running a Restaurant

By: John James,Dan Baldwin

Owning and operating a restaurant is one of the most challenging endeavors an entrepreneur can take on--the hours are long and grueling, staff turnover averages 130 percent, and many fail within their first year. Streetwise Restaurant Management walks you step by step through each aspect of opening and managing a restaurant. This guide covers the practical issues you'll face on a daily basis and offers tips from an experienced restauranteur about the risks and rewards of restaurant management. Is owning or managing a restaurant right for you? It can be if you have Streetwise Restaurant Management as your ready reference for creating front-of-house ambience and back-of-house efficiencies.

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Page Count

298

Publisher

Simon and Schuster

Published Date

ISBN 10

1440519226

ISBN 13

9781440519222

Career FAQs Hospitality Australia

By: Sarah James

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Career FAQs Hospitality Australia

By: Sarah James

Guides you on the range of possibilities there are in the hospitality industry through stories of people working in the industry.

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Page Count

186

Publisher

Career FAQs

Published Date

ISBN 10

1921106298

ISBN 13

9781921106293

The Global Japanese Restaurant

Mobilities, Imaginaries, and Politics

By: James Farrer,David Wank

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The Global Japanese Restaurant

Mobilities, Imaginaries, and Politics

By: James Farrer,David Wank

With more than 120,000 Japanese restaurants around the world, Japanese cuisine has become truly global. Through the transnational culinary mobilities of migrant entrepreneurs, workers, ideas and capital, Japanese cuisine spread and adapted to international tastes. But this expansion is also entangled in culinary politics, ranging from authenticity claims and status competition among restaurateurs and consumers to societal racism, immigration policies, and soft power politics that have shaped the transmission and transformation of Japanese cuisine. Such politics has involved appropriation, oppression, but also cooperation across ethnic lines. Ultimately, the restaurant is a continually reinvented imaginary of Japan represented in concrete form to consumers by restaurateurs, cooks, and servers of varied nationalities and ethnicities who act as cultural intermediaries. The Global Japanese Restaurant: Mobilities, Imaginaries, and Politics uses an innovative global perspective and rich ethnographic data on six continents to fashion a comprehensive account of the creation and reception of the "global Japanese restaurant" in the modern world. Drawing heavily on untapped primary sources in multiple languages, this book centers on the stories of Japanese migrants in the first half of the twentieth century, and then on non-Japanese chefs and restaurateurs from Asia, Africa, Europe, Australasia, and the Americas whose mobilities, since the mid-1900s, who have been reshaping and spreading Japanese cuisine. The narrative covers a century and a half of transnational mobilities, global imaginaries, and culinary politics at different scales. It shifts the spotlight of Japanese culinary globalization from the "West" to refocus the story on Japan's East Asian neighbors and highlights the growing role of non-Japanese actors (chefs, restaurateurs, suppliers, corporations, service staff) since the 1980s. These essays explore restaurants as social spaces, creating a readable and compelling history that makes original contributions to Japan studies, food studies, and global studies. The transdisciplinary framework will be a pioneering model for combining fieldwork and archival research to analyze the complexities of culinary globalization"--

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Page Count

261

Publisher

University of Hawaii Press

Published Date

ISBN 10

0824895266

ISBN 13

9780824895266

From the Dining Car

The Recipes and Stories Behind Today's Greatest Rail Dining Experiences

By: James D. Porterfield

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From the Dining Car

The Recipes and Stories Behind Today's Greatest Rail Dining Experiences

By: James D. Porterfield

A monthly columnist for Railfan & Railroad magazine provides a collection of recipes by today's luxury rail gourmet chefs, in a volume complemented by chef anecdotes, photographs of railroad memorabilia, and historical information.

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Page Count

312

Publisher

Macmillan

Published Date

ISBN 10

0312242018

ISBN 13

9780312242015

Wild Alaskan Seafood

Celebrated Recipes from America’s Top Chefs

By: James Fraioli

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Wild Alaskan Seafood

Celebrated Recipes from America’s Top Chefs

By: James Fraioli

In Wild Alaskan Seafood, twenty-five of America’s finest chefs—among them five James Beard award winners: Holly Smith, Bradley Ogden, John Ash, Christine Keff, and Allen Susser—share their favorite recipes using the Last Frontier’s wild, natural, and sustainable seafood.

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Page Count

289

Publisher

Rowman & Littlefield

Published Date

ISBN 10

0762767642

ISBN 13

9780762767649

Escoffier

The King of Chefs

By: Kenneth James

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Escoffier

The King of Chefs

By: Kenneth James

The most famous chef of them all - bar none, including Jamie Oliver. It is hard to over empathise his importance to fine cuisine. We derive the word 'scoff' from his name of course.

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Page Count

346

Publisher

A&C Black

Published Date

ISBN 10

1852855266

ISBN 13

9781852855260

Java 2 Enterprise Edition 1.4 (J2EE 1.4) Bible

By: James McGovern,Rahim Adatia,Yakov Fain,Jason Gordon,Ethan Henry,Walter Hurst,Ashish Jain,Mark Little,Vaidyanathan Nagarajan,Harshad Oak,Lee Anne Phillips

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Java 2 Enterprise Edition 1.4 (J2EE 1.4) Bible

By: James McGovern,Rahim Adatia,Yakov Fain,Jason Gordon,Ethan Henry,Walter Hurst,Ashish Jain,Mark Little,Vaidyanathan Nagarajan,Harshad Oak,Lee Anne Phillips

Java 2 Enterprise Edition (J2EE) is the specification that all enterprise Java developers need to build multi-tier applications, and also the basis for BEA's WebLogic Application Server and IBM's WebSphere Revised to be current with the significant J2EE 1.4 update that will drive substantial developer interest Written by a top-selling team of eleven experts who provide unique and substantial business examples in a vendor-neutral format, making the information applicable to various application servers Covers patterns, J2EE application servers, frameworks, Ant, and continuous availability Includes extensive intermediate and advanced coverage of J2EE APIs Companion Web site provides additional examples and information

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Page Count

1010

Publisher

John Wiley & Sons

Published Date

ISBN 10

076455574X

ISBN 13

9780764555749

The Chef

By: James Patterson,Max DiLallo

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The Chef

By: James Patterson,Max DiLallo

A New Orleans police detective by day and celebrity food truck chef by night, Caleb Rooney has a new title -- Louisiana's Most Wanted -- in this shocking thriller from the world's #1 bestselling author. In the Carnival days leading up Mardi Gras, Detective Caleb Rooney comes under investigation for a murder he is accused of committing in the line of duty -- as a Major Crimes detective for the New Orleans Police Department. Has his sideline at the Killer Chef food truck given him a taste for murder? While fighting the charges against him, Rooney makes a pair of unthinkable discoveries: His beloved city is under threat of attack . . . and these would-be terrorists may be local. As crowds of revelers gather, Rooney follows a fearsome trail of clues, racing from outlying districts into city center. He has no idea what -- or whom -- he'll face in defense of his beloved hometown, only that innocent lives are at stake.

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Page Count

351

Publisher

Little, Brown

Published Date

ISBN 10

031653000X

ISBN 13

9780316530002

Killer Chef

By: James Patterson

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Killer Chef

By: James Patterson

A detective working part time in a New Orleans food truck investigates a string of murders across the city. Someone is poisoning diners in New Orleans' best restaurants. Now it's up to chef and homicide cop Caleb Rooney to catch a killer--who has an appetite for revenge. BookShots Lightning-fast stories by James Patterson Novels you can devour in a few hours Impossible to stop reading All original content from James Patterson

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BookShots

Published Date

ISBN 10

0316361534

ISBN 13

9780316361538

Book's by James Caterer

The Homemade Chef

The Homemade Chef

Seattle Chef's Table

Seattle Chef's Table

Santa Barbara Chef's Table

Santa Barbara Chef's Table

Catering for Two

Catering for Two

THE GRANDFATHER - My grandad is the best chef in the world

THE GRANDFATHER - My grandad is the best chef in the world

Streetwise Restaurant Management

Streetwise Restaurant Management

Career FAQs Hospitality Australia

Career FAQs Hospitality Australia

The Global Japanese Restaurant

The Global Japanese Restaurant

From the Dining Car

From the Dining Car

Wild Alaskan Seafood

Wild Alaskan Seafood

Escoffier

Escoffier

Java 2 Enterprise Edition 1.4 (J2EE 1.4) Bible

Java 2 Enterprise Edition 1.4 (J2EE 1.4) Bible

The Chef

The Chef

Killer Chef

Killer Chef

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