πŸ“’ Author : Massimo Bottura
πŸ“’ Publisher : Phaidon Press
πŸ“’ Release Date : 2017-11-06
πŸ“’ Pages : 424
πŸ“’ ISBN : 0714875368
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Cooking

SYNOPSIS : 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, RenΓ© Redzepi, Alain Ducasse, Joan Roca, Enrique Olvera, Ferran & Albert AdriΓ  and Virgilio MartΓ­nez. These recipes, which number more than 150, turn everyday ingredients into inspiring dishes that are delicious, economical, and easy to make.


πŸ“’ Author : Massimo Bottura
πŸ“’ Publisher : Phaidon Press
πŸ“’ Release Date : 2014-10-06
πŸ“’ Pages : 296
πŸ“’ ISBN : 0714867144
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Cooking

SYNOPSIS : 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.


πŸ“’ Author : Arina Nikitina
πŸ“’ Publisher : goWare & Guerini Next
πŸ“’ Release Date : 2017-11-09
πŸ“’ Pages : 290
πŸ“’ ISBN : 9788868961909
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Biography & Autobiography

SYNOPSIS : From Michelin-starred winners to farmers who learned everything from the internet, you will learn how 22 chefs from around the world have built and grown their businesses from scratch. In these enlightening and practical recipes for success, they will openly talk about unexpected challenges and painful setbacks that they had to overcome to get to the top. What is more, at the end of each chapter you will find an exclusive recipe shared by the featured chef. So, along with the encouragement to follow your dreams, you will be able to literally experience what success tastes like. β€œThe greatest chefs, just as the greatest artists, have built their success stories on passion, humility, and hard work. Most of them had a greater dream of becoming the best they could be and leaving their mark on this world.”


πŸ“’ Author : Nicholas Lander
πŸ“’ Publisher : Unbound Publishing
πŸ“’ Release Date : 2016-11-10
πŸ“’ Pages : 304
πŸ“’ ISBN : 9781783522439
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Cooking

SYNOPSIS : Featuring interviews with world-renowned chefs Heston Blumenthal (The Fat Duck), Massimo Bottura (Osteria Francescana), RenΓ© Redzepi (Noma), Michel Roux Jr (Le Gavroche), April Bloomfield (The Spotted Pig), Daniel Boulud (Bar Boulud), Ruth Rogers (The River CafΓ©) and many more. In this book they reveal how they decide what food to serve and what inspires them to write their menus. In this much-anticipated book, Nicholas Lander, restaurant critic and author of The Art of the Restaurateur, rejoices in the history, design and evolution of the world’s favourite piece of paper: the menu. On the Menu presents over 100 stunning, full-colour reproductions of menus – some at the cutting edge of contemporary culinary innovation, and others that are relics from another time: the last menu from The French House Dining Room before Fergus Henderson departed for St John; and the final menu from Ferran Adrià’s three Michelin-starred elBulli in Spain. From the classic to the innovative: a Christmas menu served during the siege of Paris in 1870, which featured rats and zoo animals; the wittily illustrated menu at Quo Vadis in London, which gave the restaurant a new lease of life; and many, many more. Between the reproductions, Lander examines the principles of menu design and layout; the evolution of wine and cocktail lists; the menu as a record of the past; and he even takes us behind the scenes at Mario Batali’s Babbo, to sit in as the staff are briefed on the evening’s menu. These are truly pages to drool over.


πŸ“’ Author : Bob Macdonald
πŸ“’ Publisher : Scarletta Press
πŸ“’ Release Date : 2012-08-07
πŸ“’ Pages : 184
πŸ“’ ISBN : 9780983021995
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Travel

SYNOPSIS : A respectful yet unvarnished tribute to the greatest chefs in Europe and the United States who over the last two decades have led a revolution unlike any in the history of dining. Knives on the Cutting Edge is a culinary pilgrimage that examines the several current and important megatrends such as the rise of celebrity chefs, the healthy eating movement, and the growing emergence of bolder flavors in gourmet foods. Through visits to many of the world's greatest restaurants, Bob Macdonald provides anecdotes, personal insights, and memories that demystify the dining experience and make ordering wine at a restaurant an enjoyable hobby rather than a formidable ordeal.


πŸ“’ Author : Zeynep Arsel
πŸ“’ Publisher : Routledge
πŸ“’ Release Date : 2018-09-18
πŸ“’ Pages : 244
πŸ“’ ISBN : 9781351795470
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Business & Economics

SYNOPSIS : Taste is a core concept for the social sciences and an orienting notion in everyday practice. It is of equal relevance to academics and laypeople alike. Theorizations of taste are frequently multi- disciplinary, bringing an opportunity to cross-fertilize ideas and concepts. At the same time, a reader, challenged by the diverse body and dispersed nature of theories on taste, needs guidance navigating the literature and framing areas of interest. Until now, those interested in an academic perspective on the concept have had to traverse a wide range of literature. This is the first book that assembles a range of writings on taste from across disciplines to provide the reader with a sense of the emerging and expanding boundaries of this field of study. Taste, Consumption and Markets offers a comprehensive and up-to-date review of taste, with an emphasis on how taste shapes boundaries, subcultures, and global culture, complemented by an introduction that provides a scaffold for the reader and a concluding section that reflects on the past, present, and future of research on taste. It shows the latest state of knowledge on the topic and will be of interest to students at an advanced level, academics, and reflective practitioners. It addresses the topics with regard to the sociology of taste and consumption and will be of interest to researchers, academics, and students in the fields of consumer studies, consumption ethics, sociological perspectives on consumption, and cultural studies.


πŸ“’ Author :
πŸ“’ Publisher :
πŸ“’ Release Date : 2006
πŸ“’ Pages :
πŸ“’ ISBN : CORNELL:31924095722892
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Wine industry

SYNOPSIS :


πŸ“’ Author : Matt Preston
πŸ“’ Publisher : Plum
πŸ“’ Release Date : 2014-10-01
πŸ“’ Pages : 360
πŸ“’ ISBN : 9781743531198
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Cooking

SYNOPSIS : Matt Preston's simple, hearty recipes have been finding their way into family repertoires for more than a decade now. This latest collection brings together nearly 200 of his favourite dishes, from slow-cooked roasts and tasty braises to mouth-watering desserts and tea-time treats. But it's not all twice-cooked sticky ribs and croissant bread and butter puddings; within these pages you'll also find killer kale recipes, fresh, Asian-inspired starters and more delicious salads than you can shake a stick at! Scattered throughout are handfuls of food 'hacks': 2-ingredient cakes, sneaky cheats' tips and tricks to make everyday cooking even faster. This is a specially formatted fixed layout ebook that retains the look and feel of the print book.


πŸ“’ Author : Matt Goulding
πŸ“’ Publisher : HarperCollins
πŸ“’ Release Date : 2018-06-12
πŸ“’ Pages : 368
πŸ“’ ISBN : 9780062655103
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Cooking

SYNOPSIS : β€œItaly is a beautiful but complicated place, not so much a country as a collection of cultures and cuisines. Matt Goulding expertly navigates it’s wonders and eccentricities with wisdom and great passion.” -Anthony Bourdain "Goulding is pioneering a new type of writing about food." -Financial Times This is not a cookbook. This is something more: a travelogue, a patient investigation of Italy’s cuisine, a loving profile of the everyday heroes who bring Italy to the table. Pasta, Pane, Vino is the latest edition of the genre-bending Roads & Kingdoms style pioneered under Anthony Bourdain’s imprint in Rice, Noodle, Fish ( 2016 Travel Book of the Year, Society of American Travel Writers ) and Grape, Olive, Pig ( 2017 IACP Award, Literary Food Writing). Town by town, bite by bite, author Matt Goulding brings Italy to life through intimate portraits of its food culture and the people pushing it in new directions: Three globe-trotting brothers who became the mozzarella kings of Puglia; the pizza police of Naples and the innovative pies that stay one step ahead of the rules; the Barolo Boys who turned the hilly Piedmont into one of the world’s great wine regions. Goulding’s writing has never been better, in complete harmony with the book's innovative design and the more than 200 lush color photographs that introduce the chefs, shepherds, fisherman, farmers, grandmas, and guardians who power this country’s extraordinary culinary traditions. From the pasta temples of Rome to the multicultural markets of Sicily to the family-run, fish-driven trattorias of Lake Como, Pasta, Pane, Vino captures the breathtaking diversity of Italian regional food culture.


πŸ“’ Author : Jeremiah Tower
πŸ“’ Publisher : HarperCollins
πŸ“’ Release Date : 2017-04-04
πŸ“’ Pages : 336
πŸ“’ ISBN : 9780062498458
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Cooking

SYNOPSIS : AS SEEN IN THE NEW DOCUMENTARY JEREMIAH TOWER: THE LAST MAGNIFICENT Newly revised and reissued to coincide with The Last Magnificent, a documentary feature produced by Anthony Bourdain, the indelible and entertaining memoir from Jeremiah Tower which chronicles life at the front lines of redefining modern American cuisine. Widely recognized as the godfather of modern American cooking, Jeremiah Tower is one of the most influential cooks of the last forty years. In 2004, he rocked the culinary world with a tell-all story of his lifelong love affair with food, and the restaurants and people along the way. In this newly revised edition of his memoir, retitled Start the Fire, Tower shares with wit and honesty his insights into cooking, chefs, celebrities, and what really goes on in the kitchen. Above all, Tower rhapsodizes about foodβ€”the meals choreographed like great ballets, the menus scored like concertos. No other book reveals more about the seeds sown in the seventies, the excesses of the eighties, and the self-congratulations of the nineties. With a new introduction by the author, Start the Fire is an essential account of the most important years in the history of American cooking, from one of its singular personalities.