"The bible for all chefs."—Paul Bocuse Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef™ is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-fr...(展开全部)

If you are a system administrator, Linux administrator, a cloud developer, or someone who just wants to learn and apply Chef automation to your existing or new infrastructure, then this learning path will show you all you need to know. In order to get the most out of this learning path, some experience of programming or scripting languages would be useful.

If you are a system administrator, Linux administrator, a cloud developer, or someone who just wants to learn and apply Chef automation to your existing or new infrastructure, then this learning path will show you all you need to know. In order to get the most out of this learning path, some experience of programming or scripting languages would be useful.

This is a step-by-step guide, full of hands-on examples of real-world deployment tasks. Each topic is explained and placed in context, while also pointing out the key details of the concepts used.This book is aimed at system administrators and system engineers who have an understanding of configuration management tools and infrastructure. For novice administrators, it contains easy-to-use application recipes to get started immediately.

This is a step-by-step guide, full of hands-on examples of real-world deployment tasks. Each topic is explained and placed in context, while also pointing out the key details of the concepts used.This book is aimed at system administrators and system engineers who have an understanding of configuration management tools and infrastructure. For novice administrators, it contains easy-to-use application recipes to get started immediately.

Now in paperback, the eye-opening book that was nominated for a 1998 James Beard Foundation award in the Writing on Food category.In the winter of 1996, Michael Ruhlman donned hounds-tooth-check pants and a chef's jacket and entered the Culinary Institute of America in Hyde Park, New York, to learn the art of cooking. His vivid and energetic record of that experience, The Makin...(展开全部)