Rachael Ray: Food Entrepreneur
Rachael Ray: Food Entrepreneur
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Annotation: Biography of television cook and host Rachael Ray who talks about how she grew up surrounded by restaurant cooks and learned to cook without formal training and went on to have a career in television, her own catalog of cookbooks, and a line of cookware.
Genre: Biographies
Catalog Number: #39735
Format: Library Binding
No other formats available
Publisher: Chelsea House
Copyright Date: 2009
Edition Date: 2009
Pages: 128 pages
Availability: Available
ISBN: 1-604-13078-4
ISBN 13: 978-1-604-13078-2
Dewey: 921
LCCN: 2008034642
Dimensions: 25 cm.
Language: English
Reviews:
Horn Book
This series contextualizes its subjects' lives and accomplishments in politics, culture, and/or history. The books, though dense and lengthy, are well written; sidebars supplement the narratives with interesting facts (e.g., women in the 1920s used radium to curl their hair; both Hillary and Bill Clinton have won Grammy awards). Photographs and reproductions illustrate the texts. Reading list, timeline, websites. Bib., ind.
Starred Review ALA Booklist
*Starred Review* Often series profile people who have no particular appeal to the young. That's not the case in this title from the Women of Achievement series. "Food Entrepreneur" Rachael Ray will be familiar to kids for her talk show and other television appearances, and that will draw them in. But once there, they'll respond to the story of Ray r years growing up around food, her willingness to follow her dreams, and her ability to laugh at herself, including her now elevated position as a foodie. As a cook who never went to culinary school, Ray knows that her career is an unlikely one. Abrams does a particularly good job of capturing that unpredictability as well as Ray's uniquely exuberant personality. Partially, this is done through quotes from interviews on TV and in print, but also through the strength of Abrams' own writing. His easy way with words are a good match for Ray's relatable style. That impression is reinforced by the clean layout with its particularly crisp color photographs, several to a chapter. Quotes are sourced, and there's an extensive bibliography and links to sites that offer more. Enjoyable and useful.
Bibliography Index/Note: Includes bibliographical references (pages 119-122) and index.
Reading Level: 6.0
Interest Level: 7-12
When one of her recipes calls for "EVOO," cooks knowingly reach for the extra-virgin olive oil. And when she declares a dish "Yum-O," those who have tried her dishes can nod in agreement. Rachael Ray grew up surrounded by great cooks in restaurants, so cooking was a natural and integral part of her life. She first began cooking at home with her mother, moved on to her own cooking demonstrations at local food markets, and finally ended up making successful cooking shows on television. But how did an untrained cook growing up in small-town upstate New York go on to become one of the Food Network's biggest stars? And perhaps most intriguingly, what role has she played in America's ongoing food revolution? Rachael Ray tells the story of a woman who has made a career of encouraging others to cook, eat, and love food as much as she does. From her catalog of cookbooks to line of cookware, Ray has become a powerful force in food education.

When one of her recipes calls for 'EVOO', cooks knowingly reach for the extra-virgin olive oil. And when she declares a dish 'Yum-O', those who have tried her dishes can nod in agreement. Rachael Ray grew up surrounded by great cooks in restaurants, so cooking was a natural and integral part of her life. She first began cooking at home with her mother, moved on to her own cooking demonstrations at local food markets, and finally ended up making successful cooking shows on television. But how did an untrained cook growing up in small-town upstate New York go on to become one of the Food Network's biggest stars? And perhaps most intriguingly, what role has she played in America's ongoing food revolution? ""Rachael Ray"" tells the story of a woman who has made a career of encouraging others to cook, eat, and love food as much as she does. From her catalog of cookbooks to line of cookware, Ray has become a powerful force in food education.


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