Food 2.0: Secrets from the Chef Who Fed Google

Food 2.0: Secrets from the Chef Who Fed Google

by Charlie Ayers, Carolyn Humphries, Karen Alexander
     
 
In a cutting edge cookbook for the Internet generation, Google’s legendary founding super-chef, Charlie Ayers, tells you everything you need to know about the newest nutrition buzzword: brainfood. He outlines the basics on how the right foods can transform your mind and body, and then teaches you how to stock your kitchen with the healthiest foods available. Raw

Overview

In a cutting edge cookbook for the Internet generation, Google’s legendary founding super-chef, Charlie Ayers, tells you everything you need to know about the newest nutrition buzzword: brainfood. He outlines the basics on how the right foods can transform your mind and body, and then teaches you how to stock your kitchen with the healthiest foods available. Raw, organic, and fermented is Charlie’s mantra, which is reflected in more than 90 easy-to-prepare recipes, whether it’s a Kick-start Breakfast, a Power Lunch, or a Light, Bright Dinner. And, following the world-famous formula Charlie used at Google headquarters, the meals and snacks are designed to feed your brain exactly what it needs at different points throughout the workday. From hipsters looking to think more creatively to high-fliers who need that extra edge for success to new moms and dads, looking to repair the damage of myriad sleepless nights, Food 2.0 has the recipe for delicious food for sharper thinking no matter who you are or what you do.

Editorial Reviews

Publishers Weekly

While working in California as the executive chef for Google, Ayers "came to believe that we can all eat delicious, clean, fast cuisine that is good for us, good for the community, and good for the Earth." In his first cookbook, Ayers shares recipes that fed the young minds at Google for more than six years as well as tips on eating, shopping and cooking smart. Ayers isn't telling readers anything new, but his clear and concise recipes are inspiring. "The Smart Pantry" section includes lists of Ayers's favorite vinegars, oils and grains, and includes creative recipes for homemade condiments like Chutney-Yogurt Crust for fish, Roasted Jalapeno Ketchup, and "Flavor Cubes," such as one made with carrot juice, eggplant and garlic puree frozen in ice trays and used to add quick flavor to soups or sauces. The "Smart Recipes" section offers such original recipes as a Jade Smoothie, made with cucumber, apple cider and lemon sorbet, and Dragon Breath Noodles, with peanut butter, ginger and honey. Photos. (May)

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Library Journal

When Larry Page and Sergey Brin started Google, they wanted an employee cafeteria that offered healthful and delicious alternatives to the pizza and burritos on which most "Googlers" subsisted, and they hired Ayers as their chef in 1999. He was "employee #53," but when he left Google in 2005, the cafeteria (aka Charlie's CafA�) was serving lunch and dinner to more than 1500 people a day. Here, Ayers presents his time-tested recipes and his cooking philosophy (buy organic and local, whenever possible), along with lots of information on ingredients, techniques, and eating well. The recipes are simple but appealing, inspired by a variety of cuisines, and feature many vegetarian choices. Ayers has an engaging style; his book is recommended for most collections.
—Judith Sutton

Product Details

ISBN-13:
9780756633585
Publisher:
DK Publishing, Inc.
Publication date:
04/21/2008
Pages:
256
Product dimensions:
8.00(w) x 9.56(h) x 0.96(d)
Age Range:
18 Years

Read an Excerpt

Lamb Burgers with Tzatziki Sauce

Serves 4
Prep Time: 15 minutes plus chilling
Cook Time: 6�8 minutes

1 lb (450g) good-quality ground lamb
1 tsp minced garlic
� tsp ground cloves
1 tsp ground cumin
Kosher salt and freshly ground black pepper
1 tbsp olive oil
4 artisan-style hard rolls
4 small handfuls of baby spinach leaves

For the marinated onions
� red onion, thinly sliced
1 tbsp red wine vinegar
1 tsp unrefined light brown sugar

For the sauce
2 inch (5cm) piece of English cucumber, coarsely grated
� cup Greek-style plain yogurt
� tsp minced garlic
2 tbsp chopped fresh mint leaves

� Put the lamb in a bowl and add the garlic, cloves, cumin, and plenty of freshly ground black pepper. Mix with your hands until well combined, then shape into four burgers. Chill until ready to cook.

� Mix the red onion with the vinegar and sugar. Let marinate while you prepare the sauce. Squeeze the cucumber to remove excess moisture, then mix with the yogurt, garlic, mint, and a little salt and pepper. Chill.

� When ready to eat, heat a ridged cast-iron grill pan. Sprinkle burgers with a little kosher salt and brush with olive oil. Cook the burgers until browned and cooked through, 3-4 minutes on each side.

� Meanwhile, split the rolls and toast them. When the burgers are cooked, assemble your creation with baby spinach leaves, tzatziki sauce, and the drained marinated onions.

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