LibGuides: Spring Intensives 2024: Cooking 101: Yes, Chef!

The Farmer and the Chef

Renowned chef David Kinch collaborates with farmer Cynthia Sandberg in "The Farmer & The Chef," aiming to create a two-star Michelin dining experience reflecting Northern Californian culture. The documentary follows their ambitious journey to craft the perfect biodynamic meal, emphasizing their shared passion for sustainable farming and the interdependence between farms and restaurants. It showcases their commitment to traditional values and modern techniques, providing insight into the respectful relationship between chef, farmer, and the land crucial for their survival.

Ebooks

Forked by Saru Jayaraman
In "Forked," James Beard Leadership Award winner Saru Jayaraman sheds light on the often-overlooked aspect of restaurant dining: the people preparing your meal. From workers enduring stomach flu without sick leave to those facing promotion hurdles due to accents, Jayaraman exposes the hidden issues. As corporate restaurants maintain low standards, a new wave of chefs seeks sustainability for both food and employees. Offering insights into the best and worst-scoring restaurants for worker pay and benefits, "Forked" prompts a reconsideration of where and how we choose to dine.
Building a Meal by Hervé This; Malcolm DeBevoise (Translator); Hervé This
Hervé This, an internationally renowned chemist and molecular gastronomy pioneer, takes culinary exploration to new heights in his latest book. Focusing on six bistro favorites, including hard-boiled egg with mayonnaise and chocolate mousse, This delves into the exact chemical properties that tantalize our senses. Beyond dissecting recipes, he connects the mind and stomach, revealing culinary methods that engage our memories, intelligence, and creativity. By emphasizing the satisfaction of meal creation, Hervé This offers a revolutionary perspective that inspires even casual cooks to embark on daring culinary experiments.