Bennett Chef Michael (24 results)
- Softcover
Seller: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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- Softcover
Seller: BargainBookStores, Grand Rapids, MI, U.S.A.BargainBookStores
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Paperback or Softback. Condition: New. Culture of Cuisine, revised. Book.
- Softcover
Seller: California Books, Miami, FL, U.S.A.California Books
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- Softcover
Seller: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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- Softcover
Seller: California Books, Miami, FL, U.S.A.California Books
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- Softcover
Seller: Grand Eagle Retail, Bensenville, IL, U.S.A.Grand Eagle Retail
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Paperback. Condition: new. Paperback. The Floridian Table(c) .is a reference guide for how to be a cook in Florida.In a culinary world often driven by trend cycles and visual appeal, third-generation Florida restaurateur Chef Michael Bennett delivers something far more enduring: a book that reframes Florida cooking not as a cuis…ine, but as a set of conditions that demand discipline, intuition, and restraint.His latest work, The Floridian Table(c), is not a traditional cookbook-it is a professional field guide, a philosophical framework, and a hard-earned manifesto drawn from more than 50 years behind the line. Designed for working chefs and serious cooks, the book challenges readers to rethink how food is created in one of the most demanding environments in the country."Florida is not a cuisine," says Chef Bennett. "It is heat, salt, wind, migration, exhaustion, abundance, and scarcity. These forces decide what survives long before the plate is ever seen."---A Masterclass in Cooking Under PressureStructured as a lesson-driven journey, The Floridian Table(c) moves beyond recipes to teach judgment-what to cook, what to remove, and when to stop. It is a book about awareness as much as execution, guiding cooks toward a deeper understanding of how the environment shapes the outcome.Chef Bennett introduces readers to the realities of Florida's distinct culinary regions, each demanding its own discipline: The Keys: Survival cooking shaped by isolation, weather, and immediacyThe Gulf Coast: Pleasure-driven cuisine rooted in abundance and easeThe Atlantic Coast: Fast, wind-driven kitchens requiring precision and urgencyThe Marshlands: A study in restraint, subtlety, and patienceMiami: Performance, identity, and the collision of global influencesInland Florida: Efficiency, comfort, and practical nourishmentThrough these lenses, the book explores why some dishes feel inevitable-while others feel forced-and teaches chefs how to create food that belongs to the place it is served.---Beyond Recipes: A Working PhilosophyBlending regional insight with professional kitchen frameworks, The Floridian Table(c) focuses on the unseen pressures that define Florida cooking: Environmental Intuition: Navigating humidity, salt air, and volatile conditionsMigration of Flavor: Understanding the layered influence of Caribbean, Latin, and Southern traditionsKitchen Laws: Principles that govern what works-and what fails-in real-world serviceRestraint and Responsiveness: Knowing when less creates moreThis is a book about cooking for reality: tired guests, shifting weather, inconsistent product, and the relentless pace of professional kitchens."It's about removing what doesn't survive the heat," Bennett explains. "Letting place speak before ego. Cooking food that holds up-not just on the plate, but in the moment it's served."---An Essential Reference for the Florida ProfessionalWhile many culinary books are designed for display, The Floridian Table(c) is built for use. Intended to live on prep tables rather than coffee tables, it serves as a long-term reference for chefs seeking to refine their craft within the unique demands of Florida's environment.More than a guide to one region, the book offers a universal philosophy: that great cooking anywhere begins with understanding place.It will change how chefs write menus, finish dishes, and define success in the kitchen.Because in Florida-as Bennett reminds us-the table is never finished. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
- Softcover
Seller: California Books, Miami, FL, U.S.A.California Books
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More images- Softcover
Seller: Rarewaves USA, HEBRON, KY, U.S.A.Rarewaves USA
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Paperback. Condition: New. The Professional Image, Inc. (illustrator).
- Softcover
Seller: California Books, Miami, FL, U.S.A.California Books
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Condition: New. The Professional Image, Inc. (illustrator).
- Softcover
Seller: Revaluation Books, Exeter, United KingdomRevaluation Books
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Paperback. Condition: Brand New. 204 pages. 5.50x0.51x8.50 inches. In Stock.
- Softcover
Seller: California Books, Miami, FL, U.S.A.California Books
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- Softcover
Seller: California Books, Miami, FL, U.S.A.California Books
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- Softcover
Seller: California Books, Miami, FL, U.S.A.California Books
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Condition: New. The Professional Image (illustrator).
- Softcover
Seller: BargainBookStores, Grand Rapids, MI, U.S.A.BargainBookStores
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Condition: New. Interview with a Mango: Medibbean Cuisine (Paperback or Softback).
- Softcover
Seller: BargainBookStores, Grand Rapids, MI, U.S.A.BargainBookStores
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Condition: New. Health Choices (Paperback or Softback). The Professional Image (illustrator).
- Softcover
Seller: GreatBookPricesUK, Woodford Green, United KingdomGreatBookPricesUK
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Condition: As New. Unread book in perfect condition.
- Softcover
Seller: GreatBookPricesUK, Woodford Green, United KingdomGreatBookPricesUK
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- Softcover
Seller: CitiRetail, Stevenage, United KingdomCitiRetail
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Paperback. Condition: new. Paperback. The Floridian Table(c) .is a reference guide for how to be a cook in Florida.In a culinary world often driven by trend cycles and visual appeal, third-generation Florida restaurateur Chef Michael Bennett delivers something far more enduring: a book that reframes Florida cooking not as a cuis…ine, but as a set of conditions that demand discipline, intuition, and restraint.His latest work, The Floridian Table(c), is not a traditional cookbook-it is a professional field guide, a philosophical framework, and a hard-earned manifesto drawn from more than 50 years behind the line. Designed for working chefs and serious cooks, the book challenges readers to rethink how food is created in one of the most demanding environments in the country."Florida is not a cuisine," says Chef Bennett. "It is heat, salt, wind, migration, exhaustion, abundance, and scarcity. These forces decide what survives long before the plate is ever seen."---A Masterclass in Cooking Under PressureStructured as a lesson-driven journey, The Floridian Table(c) moves beyond recipes to teach judgment-what to cook, what to remove, and when to stop. It is a book about awareness as much as execution, guiding cooks toward a deeper understanding of how the environment shapes the outcome.Chef Bennett introduces readers to the realities of Florida's distinct culinary regions, each demanding its own discipline: The Keys: Survival cooking shaped by isolation, weather, and immediacyThe Gulf Coast: Pleasure-driven cuisine rooted in abundance and easeThe Atlantic Coast: Fast, wind-driven kitchens requiring precision and urgencyThe Marshlands: A study in restraint, subtlety, and patienceMiami: Performance, identity, and the collision of global influencesInland Florida: Efficiency, comfort, and practical nourishmentThrough these lenses, the book explores why some dishes feel inevitable-while others feel forced-and teaches chefs how to create food that belongs to the place it is served.---Beyond Recipes: A Working PhilosophyBlending regional insight with professional kitchen frameworks, The Floridian Table(c) focuses on the unseen pressures that define Florida cooking: Environmental Intuition: Navigating humidity, salt air, and volatile conditionsMigration of Flavor: Understanding the layered influence of Caribbean, Latin, and Southern traditionsKitchen Laws: Principles that govern what works-and what fails-in real-world serviceRestraint and Responsiveness: Knowing when less creates moreThis is a book about cooking for reality: tired guests, shifting weather, inconsistent product, and the relentless pace of professional kitchens."It's about removing what doesn't survive the heat," Bennett explains. "Letting place speak before ego. Cooking food that holds up-not just on the plate, but in the moment it's served."---An Essential Reference for the Florida ProfessionalWhile many culinary books are designed for display, The Floridian Table(c) is built for use. Intended to live on prep tables rather than coffee tables, it serves as a long-term reference for chefs seeking to refine their craft within the unique demands of Florida's environment.More than a guide to one region, the book offers a universal philosophy: that great cooking anywhere begins with understanding place.It will change how chefs write menus, finish dishes, and define success in the kitchen.Because in Florida-as Bennett reminds us-the table is never finished.< Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
- Softcover
- Print on Demand
Seller: Grand Eagle Retail, Bensenville, IL, U.S.A.Grand Eagle Retail
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US$ 19.99
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Paperback. Condition: new. Paperback. In The Caribb-ican Table, award-winning chef and author Michael Bennett draws upon more than fifty years of professional culinary experience and over thirty years as a food writer to explore the historical and cultural forces that created modern Caribbean cuisine. Through engaging stories, a…nd practical examples, Bennett reveals how Spanish, French, British, Dutch, African, Indigenous, and chase Asian influences merged to form a vibrant and uniquely adaptable regional food system. The Caribb-ican Table is not simply a book about Caribbean food-it is the story of how history, climate, culture, and human ingenuity came together to create a remarkable culinary tradition. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
- Softcover
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
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Taschenbuch. Condition: Neu. Neuware - 'Culture of Cuisine\* is an invitation-to taste, to dream, and to create. It belongs in the hands of any chef who believes that cooking is more than a skill; it's a living art form.
- Softcover
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
Contact seller5-star sellerCondition: New
US$ 33.43
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Taschenbuch. Condition: Neu. Neuware - The author is a seasoned culinary professional who believes that the essence of great cooking is clarity and context.In The Floridian Table, is a philosophy.
- Softcover
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
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Taschenbuch. Condition: Neu. Neuware - In Chef Michael Bennett's own words: 'I'm trying to change healthy cooking and dining habits and the perception of what healthy cooking could be. I have developed a new healthy cookery categorization called ''Medi-bbean''. Like my other healthy cookery recipe books, this healthy cooking coo…kbook combines tropical Caribbean and seafood built upon using healthy cooking techniques originating from Mediterranean countries such as Italy, Israel and Greece. All recipes are meant to FUEL, NOURISH, PROMOTE A RESTORATIVE and REVITALIZED PLATFORM to create a healthy lifestyle.''They will see a bright array of delicious, artistic presented recipes.'.
- Softcover
- Print on Demand
Seller: CitiRetail, Stevenage, United KingdomCitiRetail
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US$ 26.43
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Paperback. Condition: new. Paperback. His newly released groundbreaking culinary guide "is set to transform how emerging and experienced chefs approach modern American cuisine," says Chef Michael Bennett."The Evolution of Modern Cuisine on the New American Riviera" introduces a revolutionary philosophy that positions South Flori…da as America's premier destination for culinary innovation and creativity.This comprehensive guide moves beyond traditional cookbook formats to present modern cuisine as a mindset rather than a fixed style. *Author chef Michael Bennett* challenges culinary professionals to recognize their limits and transcend them, using South Florida's diverse cultural landscape and abundant tropical ingredients as a springboard for unprecedented creativity."On the New American Riviera, there are no rigid culinary boundaries," explains ***Chef Michael Bennett***. "This is a place of experimentation and reinvention, where the only rule is creativity. Here, cuisine flows endlessly, shaped by labor, imagination, and cultural fusion."Key Features in PART ONE of this Book Includes: - The concept of "taste-variance"-achieving harmonious ingredient blends that reveal surprising and memorable flavors- Techniques for mental recipe development using sensory memory and experiential knowledge- Integration of locally harvested tropical foods reflecting South Florida's unique cultural tastes- Classical French technique foundations adapted for avant-garde innovation- Comprehensive recipe development methodology for professional kitchensThe book addresses a critical gap in culinary education by emphasizing hands-on learning over theoretical instruction. Drawing inspiration from South Florida's vibrant open-air markets and multicultural influences, the guide teaches chefs to build flavor profiles that honor culinary tradition while pushing beyond outdated conventions."Learning the art of cooking is a deeply sensory and repetitive experience," notes chef and author ***Michael Bennett***. "Mastery comes through consistent repetition-practice, mistakes, refinements, and more practice. This hands-on learning is the foundation of true culinary discipline."The guide is specifically designed for both emerging culinary talents seeking to establish their creative voice and experienced professionals eager to push boundaries and redefine kitchen possibilities. Each chapter builds upon classical foundations while encouraging bold experimentation with tropical ingredients and fusion techniques unique to the region.Industry experts praise the book's approach to treating chefs as both creators and caretakers, emphasizing the artistic responsibility to document, refine, and inspire through precise communication. The methodology transforms recipe creation from mere instruction-following into an art form combining science, artistry, and intuition."The Evolution of Modern Cuisine on the New American Riviera" establishes South Florida as a legitimate culinary destination deserving national recognition, positioning the region alongside established American food capitals while carving out its own distinct identity. "Culture of Cuisine* is an invitation-to taste, to dream, and to create. It belongs in the hands of any chef who believes that cooking is more than a skill; it's a living art form. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
- Softcover
- Print on Demand
Seller: CitiRetail, Stevenage, United KingdomCitiRetail
Contact seller5-star sellerCondition: New
US$ 28.51
US$ 50.00 shippingShips from United Kingdom to U.S.A.Quantity: 1 available
Paperback. Condition: new. Paperback. In The Caribb-ican Table, award-winning chef and author Michael Bennett draws upon more than fifty years of professional culinary experience and over thirty years as a food writer to explore the historical and cultural forces that created modern Caribbean cuisine. Through engaging stories, a…nd practical examples, Bennett reveals how Spanish, French, British, Dutch, African, Indigenous, and chase Asian influences merged to form a vibrant and uniquely adaptable regional food system. The Caribb-ican Table is not simply a book about Caribbean food-it is the story of how history, climate, culture, and human ingenuity came together to create a remarkable culinary tradition. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
