Автор: Shopsin, Kenny Carreno, Carolynn Название: Eat me : the food and philosophy of kenny shopsin: a cookbook ISBN: 0307264939 ISBN-13(EAN): 9780307264930 Издательство: Random House (USA) Рейтинг: Цена: 5518.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: pacote do Courseware consiste em duas publicacoes, VeriSMTM - Foundation Courseware e VeriSM - Foundation Study Guide. Este material de treinamento abrange o plano de estudos para a qualificacao da Fundacao VeriSM . O treinamento pode ser entregue em dois dias. Este material didatico e credenciado para preparar o aluno para a certificacao da VeriSM Foundation. O VeriSM Foundation consiste em duas partes: VeriSM Essentials e VeriSM Plus, cada uma cobrindo um dia de treinamento.Os alunos que ja possuem um certificado de Gerenciamento de Servicos (TI) podem se beneficiar do conhecimento que ja possuem. Eles sao o publico-alvo de apenas um treinamento do VeriSM Plus. Ao serem aprovados no exame VeriSM Plus, recebem o certificado VeriSM Foundation.Provedores de treinamento que desejam oferecer um treinamento de um dia sobre principios de gerenciamento de servicos podem decidir oferecer apenas o treinamento VeriSM Essentials. Os alunos que forem aprovados no exame VeriSM Essentials receberao o certificado VeriSM Essentials. Se eles passarem no exame VeriSM Plus mais tarde, receberao automaticamente o certificado VeriSM Foundation.O "courseware" abrange os seguintes topicos:A organizacao do servico (Essentials)Cultura de servico (Essentials)Pessoas e estrutura organizacional (Essentials)O modelo VeriSM (ambos)Praticas Progressivas (Plus)Tecnologias Inovadoras (Plus)O VeriSM e uma abordagem holistica e orientada aos negocios para o Gerenciamento de Servicos, que ajuda a entender o panorama crescente das melhores praticas e como integra-las para oferecer valor ao consumidor.E uma evolucao no pensamento em Gerenciamento de Servicos e oferece uma abordagem atualizada, incluindo as mais recentes praticas e desenvolvimentos tecnologicos, para ajudar as organizacoes a transformar seus negocios para a nova realidade da era digital.O VeriSM e um gerenciamento orientado a valor, evolutivo, responsivo e integrado.VeriSM e uma marca registrada e propriedade da IFDC, a Fundacao Internacional de Competencias Digitais.
Автор: Silverton Nancy, Denicola Ryan, Carreno Carolynn Название: Chi Spacca: A New Approach to American Cooking ISBN: 0525654658 ISBN-13(EAN): 9780525654650 Издательство: Random House (USA) Рейтинг: Цена: 3219.00 р. Наличие на складе: Нет в наличии.
Описание: From the James Beard Award-winning star of Netflix's Chef's Table A whole new approach to American cooking, one that blends the cutting edge culinary ethos of Los Angeles, the timeless flavors of Italy, and the pleasures of grilling with fire. Featuring 100+ recipes from Chi Spacca, her acclaimed Los Angeles restaurant.
In her tenth cookbook, Nancy Silverton (Queen of L.A.'s restaurant scene --Los Angeles Times), shares the secrets of cooking like an Italian butcher with recipes for meats, fish, and vegetables that capture the spirit of Italy. Drawing on her years living and cooking in Umbria, Italy, and from the menu of her revered steakhouse, Chi Spacca (hailed as a meat speakeasy by Food & Wine), Silverton, and Chi Spacca's executive chef Ryan DeNicola, present their take on such mouth-watering dishes as Beef Cheek and Bone Marrow Pie; Coffee-Rubbed Tri-Tip; Fried Whole Branzino with Pickled Peppers and Charred Scallions; and Moroccan Braised Lamb Shanks. And vegetable dishes are given just as much attention, from fire-kissed Whole Roasted Cauliflower with Green Garlic Cr me Fra che; Charred Sugar Snap Peas with Yogurt, Guanciale, and Lemon Zest; Little Gems with Herb Breadcrumbs, Bacon Vinaigrette, and Grated Egg; Roasted Beets with Chicories, Yogurt, and Lemon Zest. Also included are Silverton's own spins on steakhouse classics such as Caesar salad, creamed corn, and mashed potatoes, as well as desserts, including, of course, her beloved butterscotch budino.
An insightful and engaging insider's look at the history and business of the meat industry, from master butcher Pat LaFrieda
A full-throated celebration of red meat from one of the nation's major purveyors. . . . The true meat of his book is a study of how beef is brought from farm to table as well as an account of commercial success that deserves a place on any business school syllabus. -- Kirkus Reviews
It all began when Pat LaFrieda's great-grandfather Anthony LaFrieda decided to pack up and move his family from Italy to New York in search of a better life, setting up the family's first retail butcher shop in 1922 in Flatbush, Brooklyn. Almost one hundred years later, Pat LaFrieda, a fourth-generation butcher and third-generation meat purveyor, is at the helm of a family-run business that has been providing meat to customers for decades, through wars, the Great Depression, the tumultuous years when New York City was dubbed "Fear City," the fall of the Twin Towers, unprecedented hurricanes, and even a pandemic.
Most people don't know the amount of time, commitment, and extenuating work that goes into bringing them the piece of meat on their plate. What are the real implications of grass-fed beef on climate change? What is involved in humanely processing animals at harvesting facilities? Why is grading, labeling, and traceability essential for the consumer? And what's the beef with eating meat?
There are two sides to every story; however, in the beef industry's case, only one side seems to get most of the airtime. In Glorious Beef, LaFrieda shares his family's legacy and pulls back the curtain to reveal a behind-the-scenes view of each stage of the process involved in bringing beef from pasture to plate and the truths behind the industry's story of survival and constant evolution.
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