Brae

Recipes and Stories from the Restaurant

Author: Dan Hunter

Publisher: Phaidon Press

ISBN: 9780714874142

Category: Cooking

Page: 256

View: 3099

The debut book from Dan Hunter, the celebrated award-winning pioneer of modern Australian food In the countryside outside Melbourne, Chef Dan Hunter has transformed a rustic farmhouse into the award-winning Brae, one of Australia's most exciting dining destinations. Brae attracts diners from around the world with its fine-dining approach to hyper-local cuisine. In this, his first book, Hunter explores the theme of place and its impact on him and on his unique style of cooking. Set against the dramatic backdrop of Australia's landscape, his story is reflected in lush colour photography of his food and the environment.
Posted in Cooking

M: A 24 hour cookbook

Author: Michael Reid

Publisher: Bloomsbury Publishing

ISBN: 1472938550

Category: Cooking

Page: 256

View: 9282

Winner of the Open Table Diner's Choice award for 2015, M is two restaurants in one. With RAW and GRILL side by side, and open from early morning until midnight every day, M venues offers diners endless opportunities, and this exciting new cookbook presents them both. With RAW, M is informal and high energy, delighting patrons with small dishes and sharing plates of tartars, tiraditos and sashimi, while GRILL specialises in the best steaks from around the world. Alongside this, the M-Bar offers expert wines, which can be bought via the M Wine Store and online, and there is a secret 'den', making both M restaurants a multi-purpose hotspot for Londoners. Innovative and much loved by its patrons, M even offers pampered pooch parties, including a doggie dance off, for those who love the restaurant's incredible food ? and their pets. With essays and recipes covering a full 24 hours in these iconic London restaurants, M: A 24 Hour Cookbook showcases the very best the restaurant has to offer, with stunning new photography of the recipes and the restaurants by Jodi Hinds.
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A Kind of Love Story

Author: Tom Sellers

Publisher: Weidenfeld & Nicolson

ISBN: 0297871897

Category: Biography & Autobiography

Page: 368

View: 6115

Tom Sellers is a luminary of the British culinary scene. His Restaurant Story opened its doors in April 2013; its innovative literary-inspired menu, taking diners on 'a personal journey through food', has won him huge critical and public acclaim. Story was awarded its first Michelin star just five months after opening. This stunning book will be your chance to enter the visionary mind of one of the most original chefs of our time, and discover the truth behind the tales of his brilliant food.
Posted in Biography & Autobiography

My Way

From the Gutters to the Stars

Author: Tim Raue

Publisher: Callwey

ISBN: 9783766722713

Category: Cooking

Page: 288

View: 7388

Star chef Tim Raue's eponymous Berlin restaurant is ranked 34 in Restaurant magazine's list of "The World's 50 Best Restaurants", making him the best German chef. In this new book, published by Callwey, he demonstrates his prowess for Asian cuisine. A comprehensive biography, illustrated with photographs from Tim's family album, takes the reader on a journey through his life and gives insights into how he became the chef he is today. Tim also takes his fans on a culinary journey to Singapore - a trip packed with insider information and more exclusive photographs - to reveal the source of his inspiration. However, the highlight of the book is the recipes for 70 of Tim's best dishes, each one illustrated with superb photography, as well as his most important basic recipes.
Posted in Cooking

Carcasse

Author: Hendrik Dierendonck

Publisher: Hannibal

ISBN: 9789492677341

Category: Cooking

Page: 160

View: 6609

- Chef Hendrik Dierendonck provides the best recipes from his Michelin-starred restaurant Carcasse. Craftsmanship, passion, terroir and 'nose-to-tail' are the code words in this book - The ideal book for all meat and barbecue lovers The restaurant Carcasse is a meat-lover's mecca and owner Hendrik Dierendonck is a meat connoisseur. His farm-to-table knowledge is behind Carcasse's first Michelen star, which was awarded for Dierendonck's tender, flavourful main courses and imaginative, often surprising, side dishes. This book tells the story of where great quality meats come from, and includes the best recipes from Carcasse, each infused with Dierendonck's passion for quality and perfection. With its nose-to-tail approach to cooking, Carcasse is ideal for those for whom meat is a must.
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Chiltern Firehouse

The Cookbook

Author: Nuno Mendes,Andre Balazs

Publisher: Ten Speed Press

ISBN: 1607749939

Category: Cooking

Page: 320

View: 9981

A cookbook showcasing the food and atmosphere of London's Chiltern Firehouse, a New York-style brasserie drawing praise and patrons from around the world. London’s most fashionable, most talked about restaurant is Chiltern Firehouse, an iconic landmark and destination built in a stunning Victorian-Gothic firehouse in London’s Marylebone neighborhood. Owned by hotelier André Balazs, whose other properties include the Chateau Marmont and the Mercer Hotel, the exquisitely designed space is overflowing with A-listers every night of the week. What draws them in is the design, but what makes them stay is chef Nuno Mendes's incredible food--crab doughnuts, monkfish cooked over pine, and wood-grilled Iberico pork. Chiltern Firehous goes behind the scenes with exclusive photography and striking design, delves into the Firehouse’s love affair with cocktails, and showcases the acclaimed recipes of Lisbon-born chef Nuno Mendes. Mendes draws on influences from his career split between the United States and Europe to create contemporary dishes with an American accent. With a lush, transporting package, Chiltern Firehouse delivers reimagined classics and bold new flavors, along with the charm of London’s hottest restaurant, to America’s shores.
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Sepia

The cuisine of Martin Benn

Author: Martin Benn

Publisher: Allen & Unwin

ISBN: 1743438931

Category: Cooking

Page: 304

View: 9718

Renowned chef Martin Benn takes the reader on a culinary journey through 60 of his exciting dishes. Based around four degustation menus, the book highlights the technical mastery and sheer beauty of Martin's food, with its deep connections to Japanese cuisine and flavours and its focus on texture and contrast. Included is the recipe for Martin's incredibly intricate, exquisite Chocolate Forest Floor. Text, design and photography combine to recreate the atmosphere and the sophisticated, art deco feel of his Sydney restaurant, Sepia. Interspersed among the menus are narrative features exploring the workings of the restaurant, and the stories of its staff and clientele, while location photography captures a sense of old-fashioned, cosmopolitan glamour.
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Biota

Grow, gather, cook.

Author: James Viles

Publisher: Allen & Unwin

ISBN: 1925268497

Category: Cooking

Page: 248

View: 7913

Chef and owner of two-hatted Biota Dining in Bowral, New South Wales, James Viles has become one of Australia's most respected young chefs and restaurateurs, recognised for his commitment to sustainability and his dramatic modern food. He champions the use of seasonal, ethical produce to create honest, pure and delicious dishes. Biota Dining sits in Australia's Southern Highlands, a remarkably beautiful region known for its fertile farmland, dense forests and seasonal climate. James' philosophy is simple: listen to the local environment and take your inspiration and intuition from the very place that surrounds you. His dishes match ingredients, textures and flavours that exist alongside each other in nature. While James Viles might be redefining regional Australian cuisine, this notion of biota is relevant everywhere in the world. In this his first book, James invites readers to celebrate spectacular food created from the perfect balance of animal and plant life in the Southern Highlands. Biota contains over 80 delicious, seasonal and achievable recipes.
Posted in Cooking

Central

Author: Virgilio Martínez,Nicholas Gill

Publisher: Phaidon Press

ISBN: 9780714872803

Category: Cooking

Page: 256

View: 1198

The extraordinary cuisine of Peruvian chef Virgilio Martínez of Central, one of the most admired emerging talents in the culinary world This exquisite monograph from acclaimed Peruvian chef Virgilio Martínez follows the innovative and exciting tasting menu at his signature restaurant, Central, in Lima. Organized by altitude, each chapter highlights recipes, food, and documentary photographs, together with personal essays. His journeys and life as a chef are motivated by his insatiable curiosity and passion for the biodiversity of his land. "At Central we cook ecosystems." —Virgilio Martinez
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Manresa

An Edible Reflection

Author: David Kinch,Christine Muhlke

Publisher: Ten Speed Press

ISBN: 1607743981

Category: Cooking

Page: 336

View: 5940

The long-awaited cookbook by one of the San Francisco Bay Area's star chefs, David Kinch, who has revolutionized restaurant culture with his take on the farm-to-table ethic and focus on the terroir of the Northern California coast. Since opening Manresa in Los Gatos in 2002, award-winning Chef David Kinch has done more to create a sense of place through his food--specifically that of Northern California, where the Santa Cruz Mountains meet the sea--than any other chef at his level. Rather than buy his ingredients from a network of local producers, he closed the loop between farm and table by partnering with nearby Love Apple Farms, which grows almost 100 percent of his produce year round. Kinch's interpretation of these ingredients, drawing on his 30 years in restaurants as well as his far-flung and well-fed travels, are at the heart of the Manresa experience. In Manresa, Chef Kinch details his thoughts on building a dish: the creativity, experimentation and emotion that go into developing each plate and daily menu--and how a tasting menu ultimately tells a deeper story. A literary snapshot of the restaurant, from Chef Kinch's inspirations to his techniques, this book celebrates the creativity behind the food of Manresa and its profound connection to the land and sea of Northern California.
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Organum

Nature Texture Intensity Purity

Author: Peter Gilmore

Publisher: Allen & Unwin

ISBN: 1743439229

Category: Cooking

Page: 288

View: 5500

While there is a layered complexity to world-renowned chef Peter Gilmore's ethereal - yet grounded - cuisine, his philosophy of cooking is relatively simple. Just four elements are required to create perfect unison in a dish: nature, texture, intensity and purity. In his new book, Peter invites the reader to share in his private obsession with nature - when not in the kitchen at Sydney's Quay restaurant, he is working in his experimental garden where he grows a huge array of edible plant species. Each component of a plant, from sweet, earthy roots to bitter fronds and fragrant blossoms, is potentially destined for inclusion in one of the 40 exquisite dishes featured here. Peter also introduces us to the many influences on his cooking, and to the people who grow, catch and source key ingredients. Images include intensely beautiful food and ingredient shots, as well as producers and produce photographed on location.
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Matt Moran's Australian Food

Coast + country

Author: Matt Moran

Publisher: Allen & Unwin

ISBN: 1760639788

Category: Cooking

Page: 240

View: 5648

Thirty years ago, when Matt Moran first started cooking in commercial kitchens, lettuce meant iceberg, fish was always sold frozen and there was one variety of tomato - maybe two. Australia is now the envy of the world for its climate and range of produce, and is a food-lover's destination, spurred on by generations of keen home cooks. The recipes in this book span the country food traditions of regional Australia to the rugged coastline, which offers amazing fresh seafood. From the best slow-roasted lamb shoulder to an iconic passionfruit cheesecake, anyone who has spent time in Australia will find something in this collection to which they can nod their head and smile, recognising a recipe that is a favourite in their household. 'This is the Australian food I love, and I hope you find lots to love here too.'
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On Eating Insects

Essays, Stories and Recipes

Author: Joshua Evans,Nordic Food Lab,Roberto Flore,Michael Bom Frøst

Publisher: Phaidon Press

ISBN: 9780714873343

Category: Social Science

Page: 336

View: 3986

A compelling first-hand look at one of today's most fascinating food trends - the practice of cooking with and eating insects The concept of eating insects has taken off in recent years in the West, with media coverage ranging from sensationalist headlines to passionate press pieces about the economic benefits. Yet little has been written about how they taste, how diverse they are as ingredients, and how to prepare them as food. On Eating Insects is the first book to take a holistic look at the subject, presenting essays on the cultural, political, and ecological significance of eating insects, alongside stories from the field, tasting notes, and recipes by the Nordic Food Lab.
Posted in Social Science

Cuba: The Cookbook

Author: Madelaine Vazquez Galvez,Imogene Tondre

Publisher: Phaidon Press

ISBN: 9780714875767

Category: Cooking

Page: 432

View: 1672

A unique compilation of authentic home-cooking recipes from Cuba, reflecting the island's remarkable culinary diversity Cuban food is known worldwide for its blend of bright colours and intense flavors, and Cuba: The Cookbook is the first book to celebrate and document comprehensively its cuisine and contemporary food culture. Collected by those who best know the entire Cuban culinary landscape, the 350 home-cooking recipes in this compendium explore the country's myriad traditions and influences - from Spanish to Soviet to Chinese - through recipes for appetizers, rice dishes, fish, meat, vegetables, egg dishes, desserts, and more.
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Dabbous

The Cookbook

Author: Ollie Dabbous

Publisher: Bloomsbury Publishing

ISBN: 1408843935

Category: Cooking

Page: 304

View: 6708

Original recipes from London's hottest restaurant
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On Vegetables

Modern Recipes for the Home Kitchen

Author: Jeremy Fox,Noah Galuten

Publisher: Phaidon Press

ISBN: 9780714873909

Category: Cooking

Page: 320

View: 1376

The highly anticipated cookbook from Jeremy Fox, the California chef who is redefining vegetable-based cuisine with global appeal Known for his game-changing approach to cooking with vegetables, Jeremy Fox first made his name at the Michelin-starred restaurant Ubuntu in Napa Valley. Today he is one of America's most talked-about chefs, celebrated for the ingredient-focused cuisine he serves at the Los Angeles restaurant, Rustic Canyon Wine Bar and Seasonal Kitchen. In his first book, Fox presents his food philosophy in the form of 160 approachable recipes for the home cook. On Vegetables elevates vegetarian cooking, using creative methods and ingredient combinations to highlight the textures, flavours, and varieties of seasonal produce and including basic recipes for the larder.
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Around the World in 80 Dinners

Author: Janne Apelgren,Joanna Savill

Publisher: Melbourne Univ. Publishing

ISBN: 0522869513

Category: Travel

Page: N.A

View: 2982

Around the World in 80 Dinners is a gastronaut's guide to the globe. It's for those who book their restaurants before their air fares, and food lovers who want the lowdown on the most exciting places to eat at home and abroad. This sumptuous book opens the travel diaries of two seasoned food journalists. It takes you into 80 of the world's very best and most timeless dining destinations, and divulges hundreds of food adventures in more than two dozen countries, plus delicious detours and places to stay. It's stuffed with tips on how to snag a reservation, and inside knowledge that might save you a fortune or help you eat like a local.
Posted in Travel

Tetsuya Wakuda

Ocean Trout and Shiokonbu

Author: Tetsuya Wakuda

Publisher: Marshall Cavendish International (Asia) Pte Limited

ISBN: 9789814677783

Category:

Page: 184

View: 9947

Tetsuya tells an inspiring story of his journey in the culinary industry and shares the secrets of his success in becoming one of the world s most influential and recognised chefs today."
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Real Food by Mike

Seasonal Wholefood Recipes for Wellbeing

Author: Mike McEnearney

Publisher: Hardie Grant

ISBN: 9781743792629

Category: Cooking

Page: 256

View: 2988

Real Food by Mike reminds us that we are what we eat – but that doesn't mean what we eat can't be delicious. Accompanied by full-color photography, this book from chef Mike McEnearney is perfect for health-conscious people who still adore things like pork belly and gooey French cheese. The book is based around the idea of the physic garden, in which plants are included based on their medicinal benefits to the body – be that muscular (ginger, tumeric) gastroenterological (dill, oregano) or neurological (lemon, verbene, chamomile). The recipes, divided by season, are annotated with the medicinal plants used and their health benefits. Simply presented and easy to approach, these are recipes you'll want to cook and eat again and again.
Posted in Cooking