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'An absorbing self-portrait of an exceptional cook.' Harold McGee
Daniel Patterson is the head chef /owner of Coi (pronounced "Kwa"),
a two-Michelin-starred restaurant in San Francisco. At Coi,
Patterson mixes modern culinary techniques with local, wild and
cultivated ingredients to create original dishes that speak of
place, memory, and emotion. It's an approach that has earned him a
worldwide reputation for pioneering a new kind of Californian
cuisine. Patterson is also known for his original food writing, and
he has been published in recent years in The New York Times, Bon
Appetit and Lucky Peach. Now, in his highly anticipated new book,
Coi: Stories and Recipes, Patterson writes a personal account of
the restaurant, its dishes and his own unique philosophy about food
and cooking. Beginning with a look at California - how Patterson
arrived from the East Coast and how he became to feel more at home
as the years progressed - the book takes the reader into the Coi
kitchen, and through 70 of the restaurant's original dishes such as
Chilled Spiced Ratatouille Soup; Carrots Roasted in Coffee Beans,
Monterey Bay Abalone with Nettle-Dandelion Salsa Verde; Inverted
Cherry Tomato Tart and Lime Marshmallow with Coal-Toasted Meringue.
The dishes are explained through a series of personal essays and
narrative recipes, offering insight into Patterson's life, family,
and inspirations. Coi: Stories and Recipes includes 150 color
photographs showing the finished dishes as well as atmospheric
images of the restaurant, the California landscape, and portraits
of Coi's staff and suppliers. The book features forewords by Peter
Meehan and Harold McGee. It is sure to be one of the most talked
about cookbooks of the year.
Learn authentic Mexican cooking from the internationally celebrated
chef Enrique Olvera (and featured in the Netflix docuseries Chef's
Table), in his first home-cooking book Enrique Olvera is a leading
talent on the gastronomic stage, reinventing the cuisine of his
native Mexico to global acclaim - yet his true passion is Mexican
home cooking. Tu Casa Mi Casa is Mexico City/New York-based
Olvera's ode to the kitchens of his homeland. He shares 100 of the
recipes close to his heart - the core collection of basic Mexican
dishes - and encourages readers everywhere to incorporate
traditional and contemporary Mexican tastes and ingredients into
their recipe repertoire, no matter how far they live from Mexico.
From Brooklyn's sizzling restaurant scene, the hottest cookbook of
the season...
From urban singles to families with kids, local residents to the
Hollywood set, everyone flocks to Frankies Spuntino a
tin-ceilinged, brick-walled restaurant in Brooklyn's Carroll
Gardens for food that is "completely satisfying" (wrote Frank Bruni
in "The New York Times"). The two Franks, both veterans of gourmet
kitchens, created a menu filled with new classics: Italian American
comfort food re-imagined with great ingredients and greenmarket
sides. This witty cookbook, with its gilded edges and embossed
cover, may look old-fashioned, but the recipes are just we want to
eat now. The entire Frankies menu is adapted here for the home cook
from small bites including Cremini Mushroom and Truffle Oil
Crostini, to such salads as Escarole with Sliced Onion &
Walnuts, to hearty main dishes including homemade Cavatelli with
Hot Sausage & Browned Butter. With shortcuts and insider tricks
gleaned from years in gourmet kitchens, easy tutorials on making
fresh pasta or tying braciola, and an amusing discourse on
Brooklyn-style Sunday "sauce" (ragu), "The Frankies Spuntino
Kitchen Companion & Kitchen Manual" will seduce both
experienced home cooks and a younger audience that is newer to the
kitchen.
"
Never before has there been a phenomenon like Momofuku. A
once-unrecognizable word, it's now synonymous with the
award-winning restaurants of the same name in New York City:
Momofuku Noodle Bar, Ssam Bar, Ko, and Milk Bar. Chef David Chang
has single-handedly revolutionized cooking in America with his use
of bold Asian flavors and impeccable ingredients, his mastery of
the humble ramen noodle, and his thorough devotion to pork.
Momofuku is both the story and the recipes behind the cuisine that
has changed the modern-day culinary landscape. Chang relays with
candor the tale of his unwitting rise to superstardom, which,
though wracked with mishaps, happened at light speed. And the
dishes shared in this book are coveted by all who've dined--or
yearned to--at any Momofuku location (yes, the pork buns are here).
This is a must-read for anyone who truly enjoys food.
The first cookbook from one of the world's most groundbreaking
chefs and a pioneering restaurant on the Lower East Side-the story
of Wylie Dufresne's wd~50 and the dishes that made it famous When
it opened in 2003, wd~50 was New York's most innovative,
cutting-edge restaurant. Mastermind Wylie Dufresne ushered in a new
generation of experimental and free-spirited chefs, and introduced
a wildly unique approach to cooking, influenced by science, art,
and the humblest of classic foods like bagels and lox, and American
cheese. A cookbook that doubles as a time capsule, wd~50 is a
glimpse into a particular moment in New York City food culture,
embodied by a restaurant so distinct it inspired New York Times
critic Pete Wells to compare its closing in 2014 to that of the
notorious music venue CBGB, "with way nicer bathrooms." With
gorgeous photography, detailed recipes explaining Wylie's iconic
creations, and stories from the last days of the restaurant, wd~50
is a collectible piece of culinary memorabilia. Fans of Wylie, food
lovers, and industry insiders who have been waiting for a chance to
relive the excitement and artistry of wd~50 can finally do just
that.
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