20 products were found matching your search for Karlowsky Rock Chef Kochjacke in 2 shops:

Enjoy the warmth of an outdoor fire without the mess and fuss of chopping wood. The Redwood is the perfect accessory for an evening under the stars on the patio or at your favorite campground. Locking lid with handle. Color: Black.

Enjoy the warmth of an outdoor fire without the mess and fuss of chopping wood. The Juniper is the perfect accessory for an evening under the stars on the patio or at your favorite campground. with and included carry bag accessory you'll be able to set-up and transport your evening centerpiece with ease. Color: Black.

The Cuisine::pro iD3 Chefs Knife 20cm/8" Chefs Knife is a fantastic all-purpose knife that is curved to allow you to rock the knife on the cutting board for a more precise and controlled cut. Constructed from premium quality Japanese steel, the Cuisine::pro iD3 Chefs Knife 20cm/8" Chefs Knife features a razor sharp cutting edge that has exceptional edge retention. The iD3 Microdots on the resilient stainless steel handle are situated at the main pressure points to ensure complete control and precision when slicing as well as comfort. Rockwell Hardness tested and ice hardened, the Cuisine::pro iD3 Chefs Knife 20cm/8" promises the highest level of hardness and tensile strength for superior quality.

The Cuisine::pro iD3 BLACK SAMURAI Chefs Knife (15cm/6") is traditionally known as a cooks knife. It is an all-purpose knife that is curved to allow the Cook to rock the knife on the cutting board for a more precise cut. The iD3 BLACK SAMURAI Japanese Steel has been mined in the same Japanese region of Chuo-Ku Chiba since the middle of the last century. Each knife in the iD3 BLACK SAMURAI range has been engineered and tested to meet Rockwell 53 specification guaranteeing the blades hardness, and optimum Performance.

From the reinvention of French food through the fine dining revolution in America, Daniel Boulud has been a witness to and a creator of today's food culture. A modern improviser with a classical foundation (a little rock 'n' roll and a lot of Mozart, he'd say), he speaks with the authority that comes from a lifetime of preparing, presenting, and thinking about food-an ancient calling with universal resonance.In Letters to a Young Chef, Boulud speaks not only of how to make a career as a chef in today's world, but also of why one should want to do so in the first place. As he himself puts it, it is "a tasty life." The love of food and the obsession with flavors, ingredients, and techniques are the chef's source of strength, helping the young chef to survive and flourish during the long years of apprenticeship and their necessary sacrifices. Part memoir, part advice book, part cookbook, part reverie, this delicious new book will delight and enlighten chefs of all kinds, from passionate amateurs to serious professionals.

Jamie DeMent opens a bright kitchen window onto the newest kind of North Carolina farming life. On fifty-five acres of beautiful Piedmont farmland in Hillsborough, North Carolina, DeMent and her family raise sustainably nurtured and sought-after heirloom varieties of produce and livestock. Every day on Coon Rock Farm, DeMent cooks robust, flavorful, satisfying meals for family, crew, and farm interns—and now you are invited to share the bounty. The Farmhouse Chef offers 150 recipes for every occasion, from down home to downright elegant, inspired by the farm's yield through the four seasons. From fall's Sage- and Sausage-Stuffed Acorn Squash to Pear and Bacon Salad, to summer's Sugarcane Barbecue Chicken and Watermelon Mojitos, DeMent's cooking style highlights no-nonsense approaches using great ingredients combined with easy preparations for supercharged flavor. Accompanying the recipes are DeMent's deliciously observant stories illuminating what life is really like on a working farm. A native North Carolinian committed to the development of sustainable farming in her state, DeMent will inspire those of us who may not have a lot of time to cook, let alone farm, but who care about seasonal, healthfully grown food.

The classic first cookbook from the coauthor of Veganomicon is back with even more tasty recipes, chatty anecdotes, and money-saving tips for easy plant-based cooking, featuring tempting full-color photos throughout.Ten years ago a young Brooklyn chef was making a name for herself by dishing up amazing vegan meals--no fuss, no b.s., just easy, cheap, delicious food. Several books--including Veganomicon, Appetite for Reduction, Isa Does It, and Superfun Times Holiday Cookbook--later, the punk rock priestess of all things tasty and animal-free returns to her roots-and we're not just talking tubers. The book that started it all is back, with new recipes, ways to make those awesome favorites even awesomer, more in-the-kitchen tips with Fizzle--and full-color photos of those amazing dishes throughout.With tips for taming your tofu, doing away with dairy, and getting rid of the eggs, you'll find recipes for: "Fronch" Toast; Biscuits and White Bean Sausage Gravy; Chile sin Carne al Mole; Apple Pie-Crumb Cake Muffins; Three Kinds of Knishes (Knish Madness!); Revolutionary Spanish Omelet; Tempeh Reuben; Braised Cauliflower with Three-Seed Sauce; Ethiopian Seitan and Peppers; No-Bake Black Bottom-Peanut Butter Silk Pie; Coconut Heaven Cupcakes...and more. So much more.

Sedona. Arizona's breathtaking Red Rock country has become shorthand for a state of mind―natural, spiritual, creative, luxurious, blissful―that finds an easy affinity with and satisfying expression in food. A community of seasoned and young chefs inspired by this landscape are creating menus that bring a taste of the area's magic to the dinner table―menus characterized by a natural, southwestern flavor that surfaces in eye-opening ways and incorporates organic meats, fresh fish, wild game, locally grown seasonal produce, and fresh herbs. The Sedona Table brings this emerging culinary scene into every kitchen by profiling twelve of the most prestigious area restaurants and chefs, accompanied by beautiful color photos. Each chef provides five of his or her favorite recipes, among them such delights as Apricot and Grand Marnier Truffle Squares and Dungeness Crab with Yucca Root.

A spunky personal chef. A brooding ex-Navy SEAL. An unexpected love that will rock them to the core. Free-spirited Tess Eisenhart wasn’t looking for love when she went to Hawaii for her sister's wedding. Everything changed the instant she met Caden O’Brien, her future brother-in-law’s brother. A former Navy SEAL, Caden is a tough-guy who seems oblivious to Tess’s charms. When their paths keep crossing, Tess suspects that Caden may be more interested in her than he lets on.When a lapse in judgment strands Tess and her young nephew on a small, remote island, Caden comes to their rescue. Sizzling sparks kindle to a raging fire as Tess and Caden embark on a new relationship. However, Tess soon learns unsettling details about Caden’s past that may prevent him from making a commitment.An unexpected tragedy throws Tess into the center of a dangerous game of deceit with a powerful, ruthless man who wants Tess for himself. Will Caden and Tess’s love be able to withstand the wounds of the past, or will everything they hold dear crumble in the face of misunderstanding and deception? Don’t miss the rest of the O’Brien Family Romances:The Impossible Groom: Texas Titan Romance – Chas O’BrienThe Twelfth Hour Patriot: Georgia Patriots Romance – McKenna O’BrienThe Stormy Warrior: Navy SEAL Romance – Caden O’Brien & Tess Eisenhart

Get Ready to Rock the Kitchen as You Begin Your Own Double Life--as Chef! with Help From Miley (and Hannah), Jackson, and Robby Stewart, Lilly Truscott, and Oliver Oken, Things Will Really Start Cookin'!

Lobster has long been thought of as a staple of haute cuisine and a dish of indulgence, something that only a true expert in the kitchen can perfectly execute.  From Matt Dean Pettit, chef and owner of Rock Lobster Food Co., comes a collection of more than 100 simple and delicious lobster recipes showing how fun, easy, and stress-free cooking with lobster can be. A lobster lover since he was a little boy, Matt Dean Pettit started Rock Lobster Food Co. after an eye-opening experience on the East Coast. He had eaten lobster everywhere he could find it, from fresh-off-the-dock to dive bars, and was left wondering why lobster could be so readily available (and so reasonably priced) at the source but reserved for high-end restaurants across the rest of the country. He pledged then and there to bring lobster to the masses.  The Great Lobster Cookbook includes more than 100 of Matt’s best recipes—from the famous Rock Lobster Roll and the Classic Lobster Boil to Lobster Eggs Benny, Lobster Poutine, and even a mouthwatering recipe for Vanilla Bean Lobster Ice Cream. Star chefs, such as Mark McEwan and Roger Mooking, also share their favorite lobster dishes.  With easy-to-follow recipes, notes on lobster anatomy, and basic cooking techniques, Matt demystifies the lobster, highlighting its versatility and taking readers on a cross-country journey into its world, from claw to tail.   A new cookbook classic for every lobster lover, The Great Lobster Cookbook shows that lobster doesn’t need to be reserved for special occasions. Join the Crustacean Nation and get cracking.

DIY fever + quality meat mania = old-school butchery revival! Artisan cooks who are familiar with their farmers market are now buying small farm raised meat in butcher-sized portions. Dubbed a rock star butcher by the New York Times, San Francisco chef and self-taught meat expert Ryan Farr demystifies the butchery process with 500 step-by-step photographs, master recipes for key cuts, and a primer on tools, techniques, and meat handling. This visual manual is the first to teach by showing exactly what butchers know, whether cooks want to learn how to turn a primal into familiar and special cuts or to simply identify everything in the case at the market.

When the tycoon owner of a spectacularly tacky sports bar is killed, Nora Blackbird suspects a secretive politician, a shady former rock star doubling as a pastry chef, and a dangerous aristo-brat on the verge of stardom.

Visionary, charismatic master chef, Ludo Lefebvre, and his Los Angeles cult hit “pop-up” restaurant LudoBites are worshipped by critics and foodies alike. LudoBites, the book, is at once a chronicle and a cookbook, containing tales of the meteoric career of this “rock star” of the culinary world (who was running kitchens at age 24) and the full story of his brilliant innovation, the “pop up” or “touring” restaurant that moves from place to place. The star of the popular cable program, Ludo Bites America, on the Sundance Channel, also offers phenomenal four-star recipes born out of the need to be mobile. Readers who love food, who admire genius, and fans of TV’s Top Chef, Top Chef Masters, and Iron Chef are going to want a taste of LudoBites.

Texas BBQ with a rebellious rock n' roll approach. Rock radio DJ, turned Chef, Chuck Stanley takes familiar Texas BBQ, turns the music up LOUD and amplifies BBQ to another level. Brisket, Pulled Pork, Turkey, Sausage, Ribs are the foundation on which items like the San Antonio Cheesesteak, Chicken Fried Bacon, the Selma Speedtrap Burger & Fried Black-Eyed Peas are allowed to shine.

Her inspiring story is familiar to millions of TV viewers. A decade ago, Kathleen Daelemans was unexpectedly drafted to be the head chef of a spa café frequented by movie stars, rock stars, and sports superstars. One problem - a big one: Chef Kathleen weighed 205 pounds and was a size 22. Refusing to sacrifice her love of food to lose weight, she invented a cuisine that earned raves from Esquire, the New York Times, Bon Appétit, and the Los Angeles Times. Kathleen herself lost more than 75 pounds, and her show on the Food Network, the station's first and only diet show, became a smash hit. In Getting Thin and Loving Food!, Kathleen returns, with more than 200 super-simple recipes that put flavor first, plus hundreds of culinary and motivational secrets to help you achieve your healthiest weight while keeping you "Henry-the-Eighth happy and satisfied." From pleasurable power breakfasts like Oatmeal-Orange Raisin Bars, to meals like Cashew Chicken, Skirt Steak Fajitas, Thai Shrimp, and Stir-Fried Ginger Pork, to sumptuous desserts like Dark Chocolate Soufflé Cake and Strawberry Cheesecake Mousse, Kathleen's food combines down-to-earth practicality with vibrant flavors. Crammed with candid advice, task-oriented tips, and success stories from Kathleen’s many fans, Getting Thin and Loving Food! gives you everything you need to jumpstart your new lifestyle and keep you motivated - and laughing - along the way.

Emit Hopper was a one-hit wonder—twice. First as a rock and roller in the 80s, then as a literary darling in the 90s. Now it's twenty years later, and despite his desire to remain a simple laundromat owner, stardom has found him once again. As he’s drawn back into the limelight he meets Julia, a former celebrity chef with a dark past. But when she disappears while hiking with two other women, Emit finds himself chasing down a mystery that promises to leave him forever changed. With his signature blend of drawing and storytelling, Paul Madonna (All Over Coffee, Everything is its own reward) delivers a beautiful and entertaining novel filled with suspense, surprise, and humor. Paired with over a hundred lush and haunting drawings from Thailand to Japan, Close Enough for the Angels is a profound visual and narrative ride.

Visionary, charismatic master chef, Ludo Lefebvre, and his Los Angeles cult hit “pop-up” restaurant LudoBites are worshipped by critics and foodies alike. LudoBites, the book, is at once a chronicle and a cookbook, containing tales of the meteoric career of this “rock star” of the culinary world (who was running kitchens at age 24) and the full story of his brilliant innovation, the “pop up” or “touring” restaurant that moves from place to place. The star of the popular cable program, Ludo Bites America, on the Sundance Channel, also offers phenomenal four-star recipes born out of the need to be mobile. Readers who love food, who admire genius, and fans of TV’s Top Chef, Top Chef Masters, and Iron Chef are going to want a taste of LudoBites.

Edible Gardens LA founder Lauri Kranz shares her secrets for planning, planting, growing, and maintaining luscious edible gardens, no matter the setting or size of the plot. Through gorgeous gardens created for her well-known clientele, including James Beard award–winning chefs, celebrities, rock stars, and more, Lauri shares her essential methods for growing abundant organic food. This practical guide is built around Lauri’s philosophy that nourishment and beauty are not separate goals. It’s also at the forefront of a gardening revolution, where more and more people are craving a patch of land for growing and the trend is toward edible gardens over ornamental gardens. A Garden Can Be Anywhere reveals Lauri’s knack for providing both beauty and bounty in her clients’ outdoor spaces.

From beloved Chicago restaurateur Stephanie Izard, named one of "10 Breakthrough Rock Star Chefs of 2016" by Rolling Stone, comes a cookbook with flavor and fun at the forefront, with more than 100 recipes and 100 photographs.Since becoming Top Chef's first female winner, Stephanie Izard opened three restaurants in Chicago, traveled around China, and became an Iron Chef. And now she's here to share her next adventure: a cookbook with recipes that hit all of the right salty, savory, tangy, and sweet notes. Her craveable, knockout food pairings--the ones her fans have been clamoring for--will surprise and delight any home cook: Banh Mi Burgers, Duck Breast with Brown Butter Kimichi, Roasted Shishito Peppers with Sesame Miso and Parmesan, and Sticky Sweet Potato Cake with Blueberry-Tomatillo Jam.