Massimo Bottura: Never Trust A Skinny Italian Chef

Author: Massimo Bottura

Publisher: Phaidon Press

ISBN: 9780714867144

Category: Cooking

Page: 296

View: 2145

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Never Trust a Skinny Italian Chef is a tribute to three-michelin star restaurant, Osteria Francescana and the twenty-five year career of its chef, Massimo Bottura, 'the Jimi Hendrix of Italian chefs'. Voted #1 in the S. Pellegrino World's 50 Best Restaurants Awards 2016. Osteria Francescana is Italy's most celebrated restaurant. At Osteria Francescana, chef Massimo Bottura (as featured on Netflix's Chef's Table) takes inspiration from contemporary art to create highly innovative dishes that play with Italian culinary traditions. Never Trust a Skinny Italian Chef is a tribute to Bottura's twenty-five year career and the evolution of Osteria Francescana. Divided into four chapters, each one dealing with a different period, the book features 50 recipes and accompanying texts explaining Bottura's inspiration, ingredients and techniques. Illustrated with photography by Stefano Graziani and Carlo Benvenuto, Never Trust a Skinny Italian Chef is the first book from Bottura - the leading figure in modern Italian gastronomy.
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The Aesthetics of Food

The Philosophical Debate About What We Eat and Drink

Author: Kevin W. Sweeney

Publisher: Rowman & Littlefield

ISBN: 1783487445

Category: Philosophy

Page: 212

View: 5209

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A comprehensive and accessible introduction to the development of and current debates in the aesthetics of food and drink.
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Bread Is Gold

Author: Massimo Bottura

Publisher: Phaidon Press

ISBN: 9780714875361

Category: Cooking

Page: 424

View: 6871

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Massimo Bottura, the world's best chef, prepares extraordinary meals from ordinary and sometimes 'wasted' ingredients inspiring home chefs to eat well while living well. 'These dishes could change the way we feed the world, because they can be cooked by anyone, anywhere, on any budget. To feed the planet, first you have to fight the waste', Massimo Bottura Bread is Gold is the first book to take a holistic look at the subject of food waste, presenting recipes for three-course meals from 45 of the world's top chefs, including Daniel Humm, Mario Batali, René Redzepi, Alain Ducasse, Joan Roca, Enrique Olvera, Ferran & Albert Adrià and Virgilio Martínez. These recipes, which number more than 150, turn everyday ingredients into inspiring dishes that are delicious, economical, and easy to make.
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The Reporter's Kitchen

Essays

Author: Jane Kramer

Publisher: St. Martin's Press

ISBN: 146688598X

Category: Cooking

Page: 304

View: 325

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Jane Kramer started cooking when she started writing. Her first dish, a tinned-tuna curry, was assembled on a tiny stove in her graduate student apartment while she pondered her first writing assignment. From there, whether her travels took her to a tent settlement in the Sahara for an afternoon interview with an old Berber woman toiling over goat stew, or to the great London restaurateur and author Yotam Ottolenghi's Notting Hill apartment, where they assembled a buttered phylo-and-cheese tower called a mutabbaq, Jane always returned from the field with a new recipe, and usually, a friend. For the first time, Jane's beloved food pieces from The New Yorker, where she has been a staff writer since 1964, are arranged in one place--a collection of definitive chef profiles, personal essays, and gastronomic history that is at once deeply personal and humane. The Reporter's Kitchen follows Jane everywhere, and throughout her career--from her summer writing retreat in Umbria, where Jane and her anthropologist husband host memorable expat Thanksgivings--in July--to the Nordic coast, where Jane and acclaimed Danish chef Rene Redzepi, of Noma, forage for edible sea-grass. The Reporter’s Kitchen is an important record of culture distilled through food around the world. It's welcoming and inevitably surprising.
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Schriften

Author: Agnes Martin

Publisher: Cantz

ISBN: 9783775716116

Category: Art

Page: 172

View: 3472

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Edited by Dieter Schwarz.
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Mamma

Reflections on the Food that Makes Us

Author: Mina Holland

Publisher: Hachette UK

ISBN: 1474600646

Category: Cooking

Page: 304

View: 4251

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A collection of oral histories with recipes exploring the influence of family on our relationship with food. Food is key in our culture. Of late there has been a penchant for reinventing nostalgic home favourites in restaurants and cookbooks leading to a desire to know where our food and its traditions come from. For most of us there is a desire to return to our childhood kitchen, the smells and tastes of the dishes evoke comfort and wonderful memories. Those childhood meal times form the foundation of our taste buds and how we now cook. MAMMA: REFLECTIONS ON THE FOOD THAT MAKES US is a collection of oral histories about the food we ate as a child, our mother's cooking and all that it signifies and encapsulates throughout our life. A fascinating trip around the globe, the book features interviews with some of the world's best-loved cooks including Jamie Oliver, Yotam Ottolenghi, Claudia Roden, Alice Waters, Stanley Tucci and many more. MAMMA: REFLECTIONS ON THE FOOD THAT MAKES US is about bringing food back to basics, about going home.
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On the Menu

The world's favourite piece of paper

Author: Nicholas Lander

Publisher: Unbound Publishing

ISBN: 1783522437

Category: Cooking

Page: 304

View: 3065

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In the must-anticipated companion volume to his first book, The Art of the Restauranteur, restaurant critic Nicholas Lander rejoices in the history, design and evolution of the world’s favourite piece of paper: the menu. On the Menu is a stunning collection of menus, from those at the cutting edge of contemporary culinary innovation, like El Bulli and Noma, to those that are relics from another time: a 1970s menu from L’Escargot at a time when all main courses cost less than one pound; the last menu from The French House Dining Room before Fergus Henderson departed for St John; a Christmas feast of zoo animals served during the Siege of Paris in 1870; and three of the world’s original restaurant menus—now hanging proudly in London’s Le Gavroche. Throughout, Lander examines the principles of menu design and layout; the different rules that govern separate menus for breakfast, afternoon tea and dessert; the evolution of wine and cocktail lists; and how menus can act as records of the past. He takes us behind the scenes at Babbo, Mario Batali’s famous New York restaurant, as the staff are briefed on the evening’s menu, and he reveals insights from interviews with Michael Anthony, Heston Blumenthal, Massimo Bottura, René Redzepi, Ruth Rogers and many more of the most renowned, contemporary chefs of our time, who explain how they decide what to serve and what inspires them to create and design their menus. These are truly pages to drool over.
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Wild Mixology

A Guide to Foraging Natural Cocktails

Author: N.A

Publisher: Rizzoli International Publications

ISBN: 9788891821393

Category:

Page: 144

View: 5381

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A comprehensive guide on how to prepare cocktails following the foraging philosophy--using only all-natural, gathered ingredients. In the world of cocktails, using foraged plants and materials has recently become all the rage. Part recipe book, part guide, this volume dives into the sustainable practice of wild mixology, offering thirty original cocktail recipes, richly illustrated technical descriptions, and notes on natural ingredients. Herbs, berries, roots, and barks--readers will learn how to source and process these all-natural ingredients by hand and transform them into delicious, environmentally responsible drinks, such as a whiskey and rowan fruit cocktail or gin enlivened with bay leaves, yarrow flower, and juniper. An easy-to-follow guide outlines user-friendly techniques for transforming wild ingredients into unique cocktails that boast a whole new range of tastes and flavors. Completed with a glossary of must-know terms for the aspiring wild mixologist, this book is the authoritative volume on the rising art of foraged cocktails.
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