David Burke
James Beard Award Winner, Restaurateur, Patent Holder, and Culinary Prankster
Book Recommendations:
Recommended by David Burke
“There are several features of this book that make it very well suited both for the classroom and for self-study … if your interest is in understanding how game theory, economics and computer science are cross-pollinating to address challenges of the design of online strategic interactions, this is the book to start with. It is clear, well-organized and makes a compelling introduction to a vibrant field.” (from Amazon)
by Tim Roughgarden·You?
by Tim Roughgarden·You?
Computer science and economics have engaged in a lively interaction over the past fifteen years, resulting in the new field of algorithmic game theory. Many problems that are central to modern computer science, ranging from resource allocation in large networks to online advertising, involve interactions between multiple self-interested parties. Economics and game theory offer a host of useful models and definitions to reason about such problems. The flow of ideas also travels in the other direction, and concepts from computer science are increasingly important in economics. This book grew out of the author's Stanford University course on algorithmic game theory, and aims to give students and other newcomers a quick and accessible introduction to many of the most important concepts in the field. The book also includes case studies on online advertising, wireless spectrum auctions, kidney exchange, and network management.
Recommended by David Burke
“A fun read about becoming a chef, an instructor, and believer. Motivated by others on his journey including old school restauranteurs and the swagger and bravado of Bruce Springsteen. The interwoven personal recipes are a nice touch.” (from Amazon)
by Otto Borsich·You?
by Otto Borsich·You?
"I love this book! Otto's recipe for life is as warm and nutritious as his recipes for food! He delights us with musical pairings, hilarious anecdotes, poems, proverbs, even a White House recipe. Delicious!" Marcia Gay Harden, Academy Award-Winning Actress "Hail to the Chef! Chef Otto Borsich serves up an inspiring, delicious, and nourishing feast in his book, A Chef is Born. You will ask for seconds." Dr. Connie Mariano, White House Physician, Rear Admiral, USN (Retired). Author of The White House Doctor: My Patients Were Presidents Before Otto Borsich competed on Top Chef, before he taught at the Culinary Institute of America, before he ran the kitchens of 4- and 5-star restaurants, he first had to be born. In his no-knives-barred approach to life and cooking, Borsich carves out his own Otto-biography. Told in his inimitable style, A Chef Is Born details Otto's life story. A small-town boy from the Midwest with a knack for mischief, he overcomes phenomenal obstacles and learns life's lessons the hard way. While his buddies dream of being ballplayers, firefighters, or cops, Otto clings to his own vision: he's going to be a chef. Today, heeding God's call, Otto travels the globe to serve and love people in need, no matter where that takes him, sometimes ministering through food, sometimes by listening, sometimes lifting spirits with infectious humor, warmth, and anecdotes. Candid, witty, and sometimes cutting, Otto has much to say.
Recommended by David Burke
“Technique, style, and finesse without losing touch of where Tenney’s feet are on the ground! The flavor of NOLA and the exquisite photography of the city, sea, and landscape as well as the fine combination of dishes put this book as one of my favorites.” (from Amazon)
by Tenney Flynn, Susan Puckett·You?
by Tenney Flynn, Susan Puckett·You?
More than 100 recipes, stories, and wine pairings from New Orleans’ chef Tenney Flynn of GW Fins restaurant. Delicious recipes and tips to help home cooks master cooking all kinds of seafood. Flynn’s easygoing, engaging style gives readers a tour of his hometown along with a toolkit for cooking seafood, from testing freshness at the market to pairing delicious fish recipes with sides and wines to create a finished menu. From classic Barbecued Shrimp and simple Sautéed Fillets with Brown Butter and Lemon to adventurous Pompano en Papillote with Oysters, Rockefeller Spinach, and Melted Tomatoes and sophisticated Lionfish Ceviche with Satsumas, Limes, and Chiles, Chef Flynn makes cooking fish “as easy as frying an egg.”