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Minggu, 30 Juli 2017

COOKING METHODS

Cooking Methods: Learning How To Cook



cooking methods

Cooking Methods: Learning How To Cook

One of the first steps in learning how to cook is learning the proper cooking methods. There are many to learn, and they each have their advantages and disadvantages. You’ll begin to notice a trend when it comes to applying cooking methods to various food items. Generally, you’ll notice moist-heat methods used to help keep foods moist and to prevent drying out. Moist-heat cooking methods are also used to cook food items that would be too tough to enjoy if prepared using a dry-heat method. These items typically need longer cooking time and to ensure they don’t dry out, a moist heat cooking method would be applied.
Practicing these types of cooking methods is the only way to become naturally adept with them. You are probably already aware of many of these methods and unknowingly use them on a regular basis. What the goal is to make sure that you are applying the proper cooking technique to the proper food item. While cooking is usually seen as an empty canvas in which to experiment with, you must first master the theory and practical skills that gives the canvas its inspirational ability. One of those things happens to an important foundational skill, and one that you can’t afford to be without.

Cooking Methods

cooking methods
Contrary to belief, deep-frying is a dry-heat cooking method
These methods can be applied to any type of food, but it’s been saved for this section due to the importance of remembering the methods in relation to meat cookery.  There are three types of cooking methods to remember:
  • Dry-heat Cooking Method
  • Moist-heat Cooking Method
  • Combination Cooking Method
Foods can be cooked in air, fat, water or steam. That’s it. When we say that, we’re talking about the mediums required to transfer heat to your foods. Convection, conduction, and radiation.

Dry-Heat Cooking

Dry-heat cooking methods are those that utilize air or fat. These are broiling, roasting, grilling, baking, sauteing, pan-frying and deep-fat frying. Foods cooked using this method have a rich flavor due to the caramelization and browning of the foods.

Moist-Heat Cooking

Moist-heat cooking uses water or steam. They include poaching, boiling, steaming and simmering. We use moist-heat cooking to emphasize the natural flavor in foods.
cooking methods
Braising, 50% submerged and 50% exposed, is a combination cooking method

Combination Cooking

Combination cooking are methods that incorporate both dry- and moist-heat cooking. The two most important methods are braising and stewing.
Each one of these cooking methods can be applied to a large variety of foods including meats, vegetables, fish, pastries, cakes, cookies, etc.

Applying Cooking Methods

When you are staring at a cut of meat at a grocery store and you are wondering how you’re going to cook so it tastes beautiful, what’s going through your head? Is it a blank stare? Do you know which method to apply to, say, beef short ribs? What about those cheap cuts of meat you are always tempted into buying and are subsequently disappointed by? The point is, we must know how to apply the cooking methods if we are to put that knowledge to any use. You don’t know the feeling of control and power you have when you can close your eyes, pick up a piece of meat and know exactly how to cook it. Not only that, but you start saving some real cash too. You don’t have to buy a filet mignon to get a tender flavorful steak. All it takes is understanding how to apply the cooking methods! A true chef can make the cheapest cut of meat taste spectacular.
cooking methods
A Diagram of a Convection Oven
You probably know a bit about cooking. You heard something one time about the grain or the marbling or something. Well, you’re close! Fully understanding the cuts and cooking methods requires an understanding of where those cuts come from off the animal. While this knowledge is invaluable, we’ll save it for later.

Defining Dry-Heat Cooking

Sautéing involves very high heat and very little oil is used. The ingredients are added once the oil starts to smoke slightly. Less oil is needed because the high heat prevents moisture from escaping and as well as being safer from oil splattering and potentially causing a fire. Sauteing can be nerve-wracking due to the intense heat and sound of the product being cooked. Splatters happen! Be sure to wear the appropriate clothing as to avoid burns.
Pan frying involves cooking an ingredient in a frying pan at a medium-high heat. Think the “6-7” indicator on your stove. Pan-frying involves much more oil than usual as it helps prevent moisture releasing from the ingredient.
cooking methods
Sauteing
Roasting/Baking uses the air, or convection, to transfer heat to an ingredient. Your oven provides this cooking method, and is used because of its highly-accurate temperatures and ability to cook evenly for longer controlled periods. Large items are usually cooked, or items requiring even cooking. The browning it provides is a desired effect of roasting, and enhances the flavors of most foods. NOTE: Using a convection oven is a bit different than a conventional oven. A convection oven uses a fan to move the hot air around, promoting more even cooking and causing the product to be cooked faster. Because of the nature of a convection oven, there is a specific rule to follow. All standard recipes here assume you are using a conventional oven and the temperatures used reflect that. If you are using a convection oven (And if you’re lucky enough to have one, use it!), reduce the temperature by 25F. TIP: Baking is exactly the same as roasting. The key difference is baking is only referred to as such in the bakery world.

Grilling is the favorite past-time of many men around the world and they all love to cook a nice ribeye or t-bone. This dry-heat method is desired for the flavor that is imparted from the rapid convection cooking. It is ideal for smaller cuts of meats and grilling requires an advanced and experienced cook to ensure proper cooking and the ability to not burn the product while producing perfect rarity on a consistent basis. Professional cooks and chefs use a cast iron grilling surface to do their grilling which provides that deep, noticeable grill-marking. It is much harder to do this with the coated stainless steel grill surface that comes with most barbeques today. If you are in the market for a good grill, look for one with a quality cast-iron grilling surface as that will indicate whether or not you’re buying quality or if you’re just buying brand and gimmicks.
Broiling is similar and almost reverse to Grilling in that is uses radiant heat from an overheat source. Broiled foods are placed on a preheated metal grate and the heat above cooks the meat while the grill below marks it.
Deep-fat frying or Deep Frying is another popular method of cooking. As odd as it sounds, deep frying is not considered a moist-heat method but rather a dry heat method. What separates deep frying from boiling is the temperature. Boiling water can never go above 100C (212F), while deep frying temperatures can be as high as 200C (400F). These high temperatures allow the product to be cooked faster and be browned.

Defining Combination Cooking

There are technically 2 types of combination cooking, but we will include a third – sous vide.
A popular combination cooking method is called Braising. The proper method of braising is achieved by first dry-heat cooking a product, such as a lamb shank, either by pan-frying or sauteing to ensure proper caramelization. Once the lamb shank is seared and slightly caramelized, you then add a liquid such as a stock until it comes up to about 1/3 of the lamb shank. Then, either in the oven or on the stove top, you simmer, or Braise, the lamb shank turning it often until it becomes soft and tender.  Braising is especially useful for tougher pieces of meat.
If you were to cover the meat entirely, you would then be Stewing the meat. This produces a soup-like consistency and, obviously, is the preferred method for creating stews.

Sous Vide

cooking methods
Sous Vide Chicken
Sous vide is a method of vacuum sealing food into plastic and then simmering the package in water to heat throughout. Sous vide is a relatively new method, developed in the 70s. The method removes the product from the external environment where it cooked in a way that retains its natural flavor.
Sous vide is fast becoming a very popular in the food industry, as this method of cooking creates a beautifully even cooking method at an exact temperature. While not for the beginner cook, it takes patience, investment and know-how.

Defining Moist-Heat Cooking

There are 4 types of moist heat method using water or water-based liquids and they all have to do with temperature.
Poaching is the lowest temperature method, defined at between 71C – 82C (160F – 180F). This produces an environment that is calm enough for delicate foods, such as eggs. The water should show slight movement and no bubbles.
cooking methods
Commercial steam oven. Steam is a moist cooking method.
Simmering is a common temperature range because it is the most balanced. It is defined at 85C – 96C (185F – 205F) and you will notice a simmering liquid by having small bubbles breaking through the liquids surface. It is great for promoting flavor release in stews, meats and soups.
Boiling is the highest temperate for submersion. Defined at 100C (212F) at sea level, it is noticeable by rapid movement with many large bubbles. Boiling is rarely recommend for most cooking, and the only thing that is taught which should be boiled is pasta.
Steaming allows you to reach a higher temperature with liquids by steaming them. It is defined by the steam released once water reaches past 100C (212F). Food is in contact only with the steam produces from the boiling liquid. Steaming is common method due to its fast cooking times, high heat and moist-heat cooking nature.

10 Chef Terbaik

1) Gordon Ramsay


Gordon Ramsay (lahir 8 November 1966) di Johnstone, Scotlandia
Cooking Style: French, Itallian, British
Gordon Ramsay yang memiliki nama lengkap Gordon James Ramsay, dia memiliki nama besar di industri kulinari dan menjadi Top Ten Masterchef. Dia memulai karirnya pada usia 19 tahun, Gordon sekarang merupakan salah satu Chef terbaik di U.K (England) dan di Dunia, dan di anugerahi 10 Michelin Stars. Ia bekerja di bawah Albert Roux dan Pierre White di London dan Guy Savoy dan Joël Robuchon di Paris sebelum ia ditawari posisi kepala koki di Aubergine restaurant pada tahun 1993. Ramsay adalah koki Inggris profil tinggi dan saat ini salah satu dari tiga koki di negara itu untuk menahan tiga bintang Michelin untuk restoran mereka (Heston Blumenthal, Alain Ducasse dan Alain Roux).
Dia adalah nama marga di Inggris, ia menyajikan acara TV show tentang Makanan dan Pencarian Bakat Koki. Ia terkenal di Amerika Serikat sebagai host FOX's Hell's Kitchen.

Restorannya :
Restaurant Gordon Ramsay at Royal Hospital Road (three Michelin stars), Mark Askew (executive chef), Clare Smyth (head chef)
Pétrus" (two Michelin stars), Marcus Wareing (executive chef) (until 2008)
Gordon Ramsay at Claridge's, Steve Allen (head chef)
The Boxwood Café at the Berkeley Hotel, Stuart Gillies (executive chef)
La Noisette (one Michelin star) Sloane Street (closed)
Maze, (one Michelin star) Jason Atherton (executive chef)
Foxtrot Oscar
Maze Grill, Marriott Hotel in Grosvenor Square
Gordon Ramsay's Plane Food at London Heathrow Airport Terminal 5
York and Albany located in Ramsay's first hotel (only 10 rooms), Regents Park, Angela Hartnett (executive chef), opened in July 2008
Murano (one Michelin star), Mayfair, Angela Hartnett (executive chef), opened 2008

2) Jamie Oliver


Cooking Style: Itallian Cuisine
Nama Populernya "The Naked Chef", Jamie Oliver adalah Chef ternama di Inggris, karena permintaannya yang begitu banyak sebagai Chef dalam acara memasak dan makanan.
Diskusi perbincangan mengenai chef terbaik di dunia ini tidak akan dimulai tanpa chef yang satu ini.
Chef Jamie adalah Chef yang mengkampanyekan penolakan terhadap makanan yang sudah diproses (cepat saji) di sekolah-sekolah, diet tidak sehat dan kebiasaan memasak yang buruk di UK dan US.

Television Shows dari yang Terlama - Terbaru :

Series guide
Series 1 – 6 editions – 14 April 1999 to 16 June 1999
Series 2 – 8 editions – 12 April 2000 to 31 May 2000
Series 3 – 8 editions – 16 October 2001 to 4 December 2001
Special "Christmas comes early" – 21 December 1999
Special "Christmas in New York" – 20 December 2000
Special "Christmas Party" – 19 December 2001

(2000)
Oliver's Twist
Pukka Tukka
Oliver's Twist

(2005-2006)
Jamie's Kitchen Australia
Jamie's Kitchen
Jamie's School Dinners
Jamie's Great Italian Escape

(2007)
Jamie at Home
Jamie's Chef

(2008)
Jamie's Fowl Dinners
Jamie's Ministry of Food
What's Cooking? with Jamie Oliver

(2009)
Jamie Saves Our Bacon
Jamie's American Road Trip

(2010)
Jamie's Family Christmas
Jamie Oliver's Food Revolution
Jamie Does
Jamie's Dream School
Jamie's 30 Minute Meals

3) Anthony Bourdain


Anthony Bourdain (Lahir 25 juni 1956)
cooking Style: French
Bourdain adalah koki eksekutif di Les Halles di New York City, dan memiliki lebih dari 20 tahun pengalaman kuliner yang bekerja di dapur profesional di seluruh dunia. Selain sebagai seorang koki dari reputasi besar, dia lulusan Culinary Institute of America dan telah menulis ke banyak fiksi dan non-fiksi karya.
Memiliki nama lengkap Anthony Michael Bourdain, yang biasa dipanggil Chef Tony. Tony merupakan Chef Terkenal di Amerika serikat (US), dia menjadi terkenal setelah menulis "2000 book Kitchen Confidential: Adventures in the Culinary Underbelly" dan menjadi host dari Travel Channel's culinary and cultural adventure program Anthony Bourdain: No Reservations.
Di tahun 1978, Tony Lulus dari Institute of America and a veteran of professional kitchens, dan menjadi eksekutif chef untuk beberapa tahun di NewYork.
Ini dia hasil karya Chef Tony

Bibliography :
Non-fiction Bourdain, Anthony (2000). Kitchen Confidential. New York: Bloomsbury. ISBN 158234082X.
Bourdain, Anthony (2001). A Cook's Tour. New York: Bloomsbury. ISBN 1582341400.
Bourdain, Anthony (2001). Typhoid Mary: An Urban Historical. New York: Bloomsbury. ISBN 1582341339.
Bourdain, Anthony (2004). Anthony Bourdain's Les Halles Cookbook. Bloomsbury. ISBN 9781582341804.
Bourdain, Anthony (2006). The Nasty Bits. New York: Bloomsbury. ISBN 978-1596913608.
Bourdain, Anthony (2007). No Reservations. New York: Bloomsbury. ISBN 9781596914476.
Bourdain, Anthony (2010). Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook. Ecco/HarperCollins. ISBN 0061718947.
Fiction Bourdain, Anthony (1995). Bone in the Throat. New York: Villard Books. ISBN 0679435522.
Bourdain, Anthony (1997). Gone Bamboo. New York: Villard Books. ISBN 0679448802.
Bourdain, Anthony (2001). Bobby Gold. Edinburgh: Canongate Crime. ISBN 1841951455.

Awards :
Bourdain was named Food Writer of the Year in 2001. by Bon Appétit magazine for Kitchen Confidential.[39]
A Cook's Tour was named Food Book of the Year in 2002 by the British Guild of Food Writers.[40]
The Beirut episode of Anthony Bourdain: No Reservations, which documented the experiences of Bourdain and his crew during the 2006 Israel-Lebanon conflict, was nominated for an Emmy Award for Outstanding Informational Programming in 2007.[13]
Bourdain's blog for the reality competition show Top Chef[10] was nominated for a Webby Award for best Blog – Culture / Personal in 2008.[11]
In 2008, Bourdain was inducted into the James Beard Foundation’s Who’s Who of Food and Beverage in America.
In 2009, Anthony Bourdain: No Reservations won a Creative Arts Emmy Award for Outstanding Cinematography for Nonfiction Programming.
In 2010, Anthony Bourdain was nominated for a Creative Arts Emmy for non-fiction writing.

4) Paul Bocuse


Paul Bocuse (lahir 11 Februari 1926)
Cooking Style: Nouvelle Cuisine
Chef Yang satu ini sudah Sangat berumur, memiliki umur 87 tahun, merupakan Veteran Chef Paling Handal di dunia, memiliki nama Asli Paul Bocuse, beliau merupakan koki French (Prancis) yang bekerja di lyon dimana pada saat itu lyon terkenal sebagai salah satu Restaurant yang berkualitas Tinggi, dan menginovasikan berbagai pencapaian pada Masakan.
Dia adalah bapak seni kuliner Prancis, sebuah legenda selama puluhan tahun. Bocuse adalah salah satu koki terbaik diasosiasikan dengan istilah nouvelle cuisine. Berbeda dengan masakan haute tradisional, masakan nouvelle kurang mewah, kaya akan kalori dan menekankan pentingnya segar, bahan-bahan berkualitas tinggi. Pada tahun 1975, Dialah yang menciptakan Trouffle soup untuk makan malam kepresidenan di Elysée Palace (France). Sejak saat itu, sup telah menjadi daya tarik utama di restoran dekat Lyon sebagai Soupe VGE (VGE menjadi inisial mantan presiden Perancis Valéry Giscard d'Estaing).
Beliau merupakan satu satunya Chef paling Menonjol dan Terkemuka yang bekerja sama dengan Cuisine Nouvelle, yang terkenal dengan Masakan tradisionalnya.
Gelar : A master of classic French cuisine (Meilleur Ouvrier de France.)

Restoran yang terkenal miliknya :
l'Auberge du Pont de Collonges
Paul Bocuse
Le Nord, l'Est, Le Sud and l'Ouest

5) Thomas Keller


Thomas Keller (lahir 4 Oktober 1955)
Cooking Style: French
*Kedua dari kiri*
Thomas Keller merupakan Chef Amerika dan Seorang Penulis Buku Kulinari. Secara luas dianggap sebagai salah satu koki terbaik Amerika, Thomas Keller adalah koki dan pemilik laundry Perancis di Napa Valley of Yountville, California, Bouchon di Las Vegas dan Per Se dan Bouchon Bakery di The Time Warner Center di New York City. Ia dan Landmark restaurant, French Laundry, telah diakui dengan beberapa penghargaan. Pada tahun 2005, Per Se dianugerahi peringkat bintang tiga Michelin Guide di New York, membuat Thomas yang pertama dan satu-satunya seorang kelahiran Amerika yang dianugerahi bintang dua dari bintang tiga Michelin Guide, dan di tahun 2006, dia dianugrahi rating 3 bintang dari Michelein stars untuk restaurant Bay Area for the French Laundry. Ia juga menulis banyak buku yang mendapat penghargaan, seperti he French Laundry Cookbook and Bouchon Cookbook.
Dia dan Karya Tangan-nya Nape Valley Restaurant ,The French Laundry di Yountville, California mendapat Penghargaan Berkali kali dalam memenangkan Awards dari James Beard Foundation. Dia mendapat nobel sebagai Chef California Terbaik di tahun 1996, dan Koki Terbaik di Amerika pada tahun 1997. Sementara restorannya mendapat Perennial Winner di Restaurant Magazie list of the TOP 50 restaurant of THe WORLD "
Awards :
Best American Chef: California, James Beard Foundation, 1996
Outstanding Chef: America, James Beard Foundation, 1997
Chef of the Year, Bon Appétit Magazine, 1998
Voted #1 – Top Food, Zagat Guide to the Bay Area, 1998–2003
Five-Star Award, Mobil Travel Guide, 1999–2004
Favorite Restaurant – Restaurant Experts' Poll, Food & Wine Magazine, 2000
Top Restaurant for Food, Wine Spectator Magazine, 2000
America's Best Chef, TIME Magazine, 2001
Outstanding Wine Service Award, James Beard Foundation, 2001
Outstanding Service Award, James Beard Foundation, 2003
Best Restaurant in the World (French Laundry), Restaurant Magazine's Top -50 Restaurants of the World, 2003, 2004
Best Restaurant in the Americas (French Laundry), Restaurant Magazine's Top 50 Restaurants of the World, 2005–2008
Best New Restaurant (Per Se), James Beard Foundation, 2005
Michelin Guide New York, 3 Stars for Per Se, November 2005 – 2011
Michelin Guide Bay Area, 3 Stars for The French Laundry, 2006–2011
Gayot Top 40 Restaurants in the US (French Laundry) 2004 – 2010
Gayot Top 40 Restaurants in the US (Per Se) 2010
Chevalier in the French Legion of Honor, presented by Chef Paul Bocuse on March 29, 2011 in NYC

6) Rocco DiSpirito


Rocco DiSpirito (lahir 19 November 1966)
Cooking Style: American, Itallian
DiSpirito Rocco merupakan Chef Itally America Yang Berkarya di New York City dibesarkan di Jamaika, Queens. Lahir dengan nama Rocco DiSpirito, pengalaman memasaknya dimulai pada usia 11 tahun, di dapur ibunya. Pada usia 16 tahun, DiSpirito belajar di Culinary Institute of America, Hyde Park untuk mengasah kemampuan kuliner nya. Ia lulus pada tahun 1986 dan belajar di luar negeri di Jardin de Cygne di Prancis. DiSpirito terkenal karena masakan Italia-Amerika dan memasak fusi yang unik.

Awards :
James Beard Award for his book Flavor
America's Best New Chefby Food and Wine Magazine
Most Exciting Young Chef by Gourmet Magazine
Sexiest Chef Alive by People Magazine

7) Wolfgang Johann Puck


Wolfgang Johann Puck (lahir pada 8 Juli 1949)
Cooking Style: californian,French And Fusion
Johann Wolfgang Puck merupakan seorang Businessman, pemilik restoran (restrauteur), dan Television Personality yang berbasis di Los Angeles. Puck baru-baru ini disebut sebagai koki berpenghasilan tertinggi di Celebrity 100. Dia memiliki restoran besar pilihan, mulai dari restoran  high Profile seperti Chinois, Cuy, Postrio dan Spago sampai ke restaurant biasa seperti Wolfgang Puck Cafe dan Wolfgang Puck Ekspress
Chef ini memiliki latar belakang sebagai chef Pastry, yang diajarkan oleh ibu angkatnya, karena orang tua kandunganya membuangnya dan diadopsi oleh pasangan Maria Puck dan Wolfgang .

Restorannya :
Spago, Puck's first restaurant opened on the Sunset Strip serving California cuisine.
Chinois, Santa Monica, California (1983), Asian fusion.
Postrio, San Francisco (1989), Mediterranean and Asian fusion.
Spago, Beverly Hills (1997), known for serving California cuisine. Spago Beverly Hills, Spago Las Vegas, Spago Maui, and Spago Beaver Creek.
Postrio, Las Vegas.
Trattoria del Lupo, Las Vegas.
CUT in Beverly Hills, Las Vegas and Singapore's Marina Bay Sands resort.[5]
Five-Sixty is located in Dallas, Texas and features Asian-inspired New American cuisine.
The Source, Washington, DC, modern interpretation of Asian cuisine located at the Newseum.[6]
Wolfgang Puck B&G (2009) in Los Angeles.
Wolfgang Puck in Walt Disney World. It is located in Downtown Disney.
20.21 located in the Walker Art Center in Minneapolis, Minnesota serves Asian cuisine.
Museum of Science in Boston.
Wolfgang Puck Grille, a signature restaurant of MGM Grand Detroit in Detroit.
Wolfgang Puck American Grille, a signature restaurant located in the Borgata Hotel & Casino in Atlantic City.
Springs Preserve Café, Las Vegas.
WP24 by Wolfgang Puck located in The Ritz-Carlton in Downtown Los Angeles, modern Chinese cuisine.
Wolfgang Puck Pizzeria and Cucina, Las Vegas.
Wolfgang Puck Bistro Tulsa, Oklahoma
Jai by Wolfgang Puck La Jolla, CA

8) Emeril John Lagasse


Emeril John Lagasse (lahir 15 Oktober 1959)
Cooking Style: Cajun, Portuguese, Creole, and French
Emeril Yohanes Lagasse adalah pemilik restoran Perancis-Portugis- Amerika, merupakan seorang American celebrity chef, restaurateur, television personality, dan penulis buku Masakan. Emeril adalah koki dan pemilik banyak restoran yang terkenal di dunia di Amerika Serikat. Restoran Emeril menerima banyak pujian membanggakan dan mendapat peringkat teratas dari majalah bergengsi dari industri kuliner. Mendapat penghargaan regional James Beard, dan mungkin sebagai pencatat Makanan Regional. Memiliki kata kata favorit sepeorti "Kick it up a Notch" dan " BAM " saat memasak.
Media Emeril Empire menuturkan bahwa Produk dan restaurantnya dihargai sekitar US$150 juta di akhir akhir ini.

Karya tulisannya :
Lagasse has written several best-selling cookbooks, from Emeril's New New Orleans Cooking, his first book which was published in 1993, to Emeril's Delmonico, published in 2005.
Emeril's New New Orleans Cooking (1993) ISBN 978-0688112844
Louisiana Real and Rustic (1996) ISBN 978-0688127213
Emeril’s Creole Christmas (1997) ISBN 978-0688146917
Emeril’s TV Dinners (1998) ISBN 978-0688163785
Every Day’s a Party (1999) ISBN 978-0688164300
Emeril's There's a Chef in My Soup!: Recipes for the Kid in Everyone (2002) ISBN 978-0688177065
From Emeril's Kitchens: Favorite Recipes from Emeril's Restaurants (2003) ISBN 978-0060185350
Emeril's Potluck: Comfort Food with a Kicked-Up Attitude (2004) ISBN 978-0688164317
Emeril's Delmonico: A Restaurant with a Past (2005) ISBN 978-0060740469
Emeril at the Grill: A Grilling Book for all Seasons (2009) ISBN 978-0061742743
Emeril 20-40-60: Fresh Food Fast (2009) ISBN 978-0061742941
Farm to Fork Cooking Local, Cooking Fresh (2010) ISBN 978-0061742958

Restorannya :
Orlando
Emeril's Orlando
Emeril's Tchoup Chop

Miami Beach
Emeril's Miami Beach

New Orleans
Emeril's New Orleans
NOLA Restaurant
Emeril's Delmonico

Mississippi
Gulfport
Emeril's Gulf Coast Fish House at the Island View Casino. (Restaurant closed as of August 2010.)

Las Vegas
Emeril's at MGM Grand
Delmonico at The Venetian
Table 10 at The Palazzo
Lagasse's Stadium at The Palazzo

Pennsylvania
Bethlehem
Emeril's Chop House at the Sands Casino Resort
BAM (Burgers and More) at the Sands Casino Resort

North Carolina
Wells Fargo & Co. confirms that renowned restaurateur and chef Emeril Lagasse will open a restaurant in uptown Charlotte.

9) Todd English


Todd English (lahir 29 Agustus 1960)
Cooking Style: Fusion ,American
William Todd English merupakan seorang celebrity chef, terkenal sebagai penulis, pengusaha, pemilik restaurant dan television personality yang berbasis di Boston, Massachusetts, United States. Cooking with Todd English, sebuah acara kuliner yang muncul di televisi publik dan diproduksi oleh Connecticut Publik televisi, membuatnya menjadi nama marga. flagship restaurantnya, restoran Zaitun, yang terletak di Charlestown, adalah salah satu nama restoran populer di negaranya.
Dia terkenal karena restorannya Olives yang terletak di Kedua Boston, Masshachusetts dan Las Vegas, Nevada dan Acara TV ternama "cooking Food With Todd English "
Masuk Dalam 100 best Celebrity Chef For Forbes Magazine's

Restorannya :
Beso a Latino-concept restaurant in partnership with actress Eva Longoria, with venues in Los Angeles and Las Vegas
Tuscany, an Italian restaurant at the Mohegan Sun resort in Uncasville, Connecticut
Kingfish, a seafood restaurant at Faneuil Hall Marketplace in downtown Boston
Bonfire, a steakhouse in Boston and New York
Todd English, an alternative restaurant aboard the luxury RMS Queen Mary 2 and Queen Victoria
BlueZoo, a restaurant at the Dolphin Hotel in Orlando, Florida
Da Campo Osteria, in the Il Lugano Hotel in Fort Lauderdale, FL, featuring views of the intracoastal waterway
Todd English P.U.B in the CityCenter resort complex in Las Vegas, NV.
Wild Olives at The Shops at Boca Center in Boca Raton, FL
Wild Olives Cafe at CityPlace in West Palm Beach, FL
Plaza Food Hall at the Plaza Hotel in New York, NY
Figs at 29 Fair in Nantucket, MA

10) Charlie Trotter


Charlie Trotter (lahir 8 September 1959) di Chicago, Illinois
Cooking Style: Degustation
Charlie Trotter adalah celebrity chef yang berbasis di Chicago, pemilik restoran dan television personality. Trotter berkelana ke industri kuliner pada tahun 1982 setelah lulus dengan gelar dalam ilmu politik dari University of Wisconsin.

Restorannya :
Charlie Trotter's restaurant in Chicago, dibuka pada tahun 1987, terkenal sebagai 30 restaurant terbaik di dunia yang dikeluarkan oleh Restaurant Magazine dan 5 restaurant terbaik se-Amerika pada tahun 2007 di tahun 2010 Charlie Trotter's merupakan salah satu dari 3 restoran yang dianugrahi Michelin's Stars dan merupakan salah satu dari 40 restaurant yang wajib dikunjungi di Chicago dan di America .
Trotter sekarang bekerja di restorannya di chicago dan Las Vegas
Trotter juga memiliki Trotter's To Go, sebuah deilcatessen kelas tinggi dan sebuah catering store di Lincoln Park, Chicago.

Restoran lainnya :
Yahun 2004, Trotter membuka seafood restaurant di Los Cabos, Mexico.
Trotter juga membuka restoran di New York City di gedung museum baru di madison Park.

Buku Bukunya :
Charlie Trotter's 1994 ISBN 0-89815-628-9
Charlie Trotter's Vegetables 1996 ISBN 0-89815-838-9
Charlie Trotter's Seafood 1997 ISBN 0-89815-898-2
Gourmet Cooking for Dummies 1997 ISBN 0-7645-5029-2
Charlie Trotter's Desserts 1998 ISBN 0-89815-815-X
The Kitchen Sessions With Charlie Trotter 1999 ISBN 0-89815-997-0
Charlie Trotter Cooks at Home 2000 ISBN 1-58008-250-5
Charlie Trotter's Meat and Game 2001 ISBN 1-58008-238-6
Workin' More Kitchen Sessions With Charlie Trotter 2004 ISBN 1-58008-613-6
Homecooking with Charlie Trotter 2009 [10]

Utensil & Equipment 27

                                                    Utensil  & Equipment Measuring Jug Function : A tool used to measure liquid ...