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A memoir and manifesto from the world’s most Michelin starred
chef, Alain Ducasse, with introductions by internationally renowned
writer Jay McInerney and chef Clare Smyth. At twelve years
old, Alain Ducasse had never been to a restaurant. Less than
fifteen years later, he received his first Michelin star. Today he
is one of just two chefs to have been awarded twenty-one
stars. Now, for the very first time, Ducasse shares a
lifetime of culinary inspirations and passions in a book that is
part memoir and part manifesto. Good Taste takes us on a journey
from his childhood, where he picked mushrooms with his grandfather
on a farm in Les Landes, to setting up groundbreaking schools and
restaurants across the world. He is now taking off his chef’s
whites and passing on what he knows to the next generation.Â
Ducasse writes a poignant ode to the humble vegetables that have
inspired his entire cuisine and to the masters that guided him
along the way, from Paris to New York to Tokyo. As he looks to the
future, he reflects on just what ‘good taste’ means.
Alexandre Stern has compiled a veritable 'bucket list' of foods to
try at least once in life. Bringing together gastronomy, discovery,
and travel, this geographically organized journey highlights more
than 700 culinary specialties spanning five continents. There is
much food trivia and history to ponder: the common carrot
originated in Afghanistan, while fish sperm is prized in Japan.
Baba au rhum--famed as a refined masterpiece of upscale French
patisserie--was invented in Poland as a humble, rumless cake.
Closer to home, we learn that New England lobster, now a luxury,
was once considered fit only for the poor. Organized alphabetically
by continent and country, this is an engaging tour of the world's
pantry from soup to nuts, including fruits, vegetables, spices,
breads and baked goods, seafood, meats, dairy, drinks, and much
more. Highly browsable, this is an inspirational guide to new
tastes and culinary adventures.
Renowned chef Alain Ducasse presents a list of his favourite eating
haunts in London in this beautiful and luxurious package. London is
home to a multitude of international cuisines and some of the
world's best restaurants. Following the success of J'aime Paris and
J'aime New York, Alain Ducasse compiles a list of his favourite
eating haunts in England's capital, including restaurants, caf?s,
bars, markets, hotels and food specialists. He offers an invaluable
list of places to visit alongside sumptuous photography. Glimpse
the luxurious interiors of Balthazar, Keith McNally's
Parisian-style brasserie in the heart of Covent Garden, or the
elegant Georgian townhouse, York & Albany, that is Gordon
Ramsay's ambitious venture in Regent's Park. Take note of Ducasse's
recommendations for visiting Maltby Street Market - this is the
place to come for pastrami-packed reuben sandwiches at Monty's Deli
or a custard doughnut from the St. John Bakery. Read about the
origins of La Fromagerie, London's bestloved cheese shop, which
houses an on-site maturing cellar, pungent walk-in cheese room,
delis and caf?. Covering seasonal hotspots, multicultural
restaurants, classic London destinations and the best suppliers in
the city, J'aime London is an invitation to discover the culinary
offerings of the capital.
This beautifully designed guide to Vietnamese home cooking and
comfort food goes beyond restaurant fare to explore the vibrant,
fresh flavors of a cuisine whose popularity is rising rapidly.
Anne-Solenne Hatte presents the mouthwatering recipes for
traditional Vietnamese home cooking collected by Ba, her maternal
grandmother. This book is an homage to Vietnamese cuisine, with its
emphasis on fresh ingredients, bright flavor combinations, zesty
sauces, and reputation for healthfulness with vegetables and salads
at center stage. These family recipes withstood the test of time
and exile. Staying true to her culinary heritage, Ba learned to
work around unavailable items and adapt to new ingredients. These
expertly detailed yet accessible recipes are intertwined with the
story of Ba s event-filled life and memories of home. After
exploring the cuisine s base recipes and 'mother' sauces, the book
explores dishes organized by region. Included are classic
variations of pho, quick pickled vegetables, robust salads, grilled
and stir-fried meats, and fusion dishes like trendy banh mi
sandwiches.
'I believe that cuisine is the most important link between nature
and culture.' Alex Atala 'A cuisine unlike anything I've ever had
in my life.' Daniel Humm, Eleven Madison Park 'Whenever I see that
Dos Equis commercial - the most interesting man in the world - I
always think, no, that's not true. The most interesting man in the
world is Alex Atala.' David Chang, Momofuku At D.O.M. in Sao Paulo,
widely regarded as one of the best restaurants in the world, you
won't find traditional staple ingredients of fine dining. Caviar,
foie gras, and truffles are all absent from the menus. For the past
15 years, acclaimed Chef Alex Atala, a native of Brazil and the
only chef named one of TIME magazine's 100 Most Influential People
in the World in 2013, has refused to import any ingredients
traditionally found in the European kitchens in which he trained.
Instead, he has scoured the lush bounty of the Amazon for
indigenous produce and proteins, and crafted a cuisine steeped in
classical techniques but distinctly and uniquely Brazilian. D.O.M:
Rediscovering Brazilian Ingredients is the first major cookbook by
Alex Atala, offering an in-depth look at the products and creative
process that make up his innovative cuisine. The book features 65
recipes such as Fresh Heart of Palm With Scallops and Coral Sauce;
Lightly Toasted Black Rice with Green Vegetables and Brazil Nut
Milk, Lamb Hind Shanks with Yam Puree and Pitanga, and Priprioca,
Lime and Banana Ravioli. 150 stunning colour photographs bring each
dish to life while revealing the vibrant, landscapes of Atala's
Brazil. The result is an immersive experience that transports
readers into the streets of Sao Paulo and the rainforests of the
Amazon, while getting inside the mind of one of the world's best
chefs as he captures flavours that can be found nowhere else in the
world. The book features an introduction by chef Alain Ducasse.
2017 James Beard Foundation Book Awards Winner: Vegetable Cooking A
collection of vegetarian dishes influenced by Middle Eastern
flavors from Salma Hage, author of the bestselling classic, The
Lebanese Kitchen, also published by Phaidon. A definitive, fresh
and approachable collection of 150 traditional recipes from an
authoritative voice on Middle Eastern home cooking, Salma Hage's
new book is in line with the current Western trends of consciously
reducing meat, and the ancient Middle Eastern culture of largely
vegetarian, mezze style dining. Traditionally, the Middle Eastern
diet consisted largely of vegetables, fruits, herbs, spices,
pulses, grains and legumes. Salma simplifies this fast becoming
popular cuisine with easily achievable recipes, many with vegan and
gluten-free options. Drawing inspiration from ancient and prized
Phoenician ingredients, from grassy olive oil to fresh figs and
rich dates, this book offers an array of delicious breakfasts and
drinks, mezze and salads, vegetables and pulses, grains and
desserts. Salma shows how to easily make the most of familiar
everyday fruits and legumes, as well as more exotic ingredients now
widely available outside of the Middle East, with nourishing
recipes so flavourful and satisfying they are suitable for
vegetarians and meat-eaters alike.
Alain Ducasse, iconic chef and author of Simple Nature, presents a
collection of recipes from his worldwide network of French bistros
Allard (in Paris), Aux Lyonnais (Paris), and Benoit (Paris, New
York, and Tokyo). A relaxing, convivial alternative to haute
cuisine, bistro cooking most closely approaches the British
gastropub or Italian osteria tradition, with less formal dishes
served with local wine. Ducasse and his team of chefs have
reengineered these casual classics with a contemporary eye, giving
them subtle twists and a lighter, healthier profile. Recipes
include the French country cooking we all love to order in family
eateries, including oeufs cocotte, pate en croute, blanquette de
veau, sole meuniere, classic French onion soup, and of course
mousse au chocolat and poires belle-Helene. Expert instruction for
approachable recipes will have you cooking like a French chef,
delighting family and friends with delicious, modern versions of
classic bistro fare.
Alain Ducasse s Nature series of cookbooks makes eating healthfully
on a daily basis both simple and pleasurable. Ducasse dispels the
idea that French food is defined by complicated techniques, time-
consuming recipes, and loads of butter and cream. Along with
nutritionist Paule Neyrat and chef Christophe Saintagne, he shows
how going back to basics means rediscovering the pleasures of
sustainable, seasonal French food with maximum nutrition and
flavour. The recipes are first and foremost delicious, but they are
also healthy and respectful of natural resources and stress
sustainable practices which is why animal protein is de-emphasized
(as well as salt and sugar, too) in favour of more vegetables, more
legumes, and more grains, leaving meat and fish to be used
sparingly if at all, as many of the recipes are vegetarian for
flavour. This volume takes a more holistic approach to mealtime and
includes tips and ideas for reusing leftovers and reducing waste.
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