Anarkia Jordi Roca "signed"

Author:

Jordi Roca

Language:

English 

Specifications:

560 pages

2.050 Photographs

120 creations

479 recipes

105 step-by-step process

Hard cover

24x32 cm

 

Anarkia is a major work focused on the sweet cuisine produced by El Celler de Can Roca (3 Michelin stars).

 This book is a compendium of desserts by Jordi Roca, proclaimed the world’s best pastry chef in 2004. Throughout its 30-year history, El Celler de Can Roca (Joan, Josep and Jordi) has twice been acknowledged as the world’s best restaurant.

CHF 190.00

  • verfügbar
  • 2 - 5 Tage Lieferzeit

Central

The extraordinary cuisine of Peruvian chef Virgilio Martinez, one of the most admired emerging talents in the culinary world

CHF 65.00

  • verfügbar
  • 2 - 5 Tage Lieferzeit

Studio Olafur Eliasson: The Kitchen

Autor: Eliasson, Olafur
 
Sprache: Englisch
Verlag: Phaidon Verlag GmbH
Erscheinungsjahr: 2016
Ausführung: Fester Einband
Seitenangabe: 368 S.
Masse: H25.5 cm x B18.9 cm

 

A cookbook with over 100 vegetarian recipes for the home cook from the studio kitchen of world-renowned artist Olafur Eliasson.

Discover the act of cooking and eating in a creative environment with Studio Olafur Eliasson: The Kitchen.

Featuring over 100 vegetarian recipes cooked at Olafur Eliasson's studio kitchen, these recipes have served as nourishment and source of creative inspiration and communal discussion every day for his staff, artists, and guest collaborators, including René Redzepi and Alice Waters.

Foreword by Alice Waters, who has cooked in the kitchen, and shares Olafur's vision for cooking and eating together as a daily connection that inspires.

 

P.s.: HIPSTER-SHIT FROM BERLIN

CHF 59.00

  • 1 kg
  • verfügbar
  • 2 - 5 Tage Lieferzeit

RAW

 
Autor: Eiriksdottir, Solla
 
Sprache: Englisch
Verlag: Phaidon Verlag GmbH
Erscheinungsjahr: 2016
Ausführung: Fester Einband
Seitenangabe: 239 S.
Masse: H27.7 cm x B20.9 cm x D3.0 cm 1'075 g
 

A modern and fresh take on vegetarian and raw food from celebrated Icelandic chef Solla Eiríksdóttir

Featuring 75 healthy and delicious recipes, Raw introduces readers to the new look of vegetarian and raw food. Divided into five chapters – breakfast, snacks, light lunches, main dishes, and sweet treats – readers can expect bright, fresh flavours with recipes like Green smoothie, Pistachio and kale hummus, Quinoa pizza, and vegan Vanilla ice cream. All the recipes are vegetarian and many are raw and vegan.

Every recipe includes symbols to indicate whether dishes are suitable for a dairy-free, gluten-free, nut-free, raw-food, or vegan diet.

After each chapter of recipes there is a seasonal recipe and activity section, which explores some wider lifestyle elements of living healthily, for example growing vegetables in small spaces, dying cloth with turmeric in summer, picking wild berries in fall, and making holiday gifts in winter.

This book will appeal to raw food fans, the health conscious, and lovers of all things Nordic.

CHF 49.00

  • 1 kg
  • verfügbar
  • 2 - 5 Tage Lieferzeit

Octaphilosophy : The Eight Elements of Restaurant Andre

Autor: Chiang, André
 
Sprache: Englisch
Verlag: Phaidon Verlag
Erscheinungsjahr: 2016
Ausführung: Fester Einband
Seitenangabe: 304 S.
Masse:

H29.7 cm x B22.4 cm x D3.2 cm 1'560 g

 

The culinary philosophy of premiere chef André Chiang, whose Restaurant André is in the top 50 world's best restaurants list. Headed up by chef-owner André Chiang, Restaurant André's menu centres around his 'Octaphilosophy' taking into account Chiang's eight elements of gastronomy: salt, texture, memory, purity, terroir, south, artisan and uniqueness. Octaphilosophy, explores one year in his restaurant. Including snacks, mains and sweets over each season, and the stories and processes behind each dish, Chiang will share his unique approach to food combining the technical precision of Asian gastronomy with the Western culinary preference for produce, producers and seasonality. Heavily illustrated with photos of the working kitchen, and the final results, Octaphilosophy will be one of the first cookbooks to capture the emerging gastronomic scene in Asia and its leading proponent.

 

Moving from Japan to France at 15, Taiwan-born André Chiang has an impressive resume of Michelin-starred establishments including: Pierre Gagnaire, L'Atelier de Jöel Robuchon, L'Astrance, La Maison Troisgros, and Le Jardin des Sens. In 2010 he moved to Singapore to open his first restaurant, Restaurant André, now ranked 46th in the world according to the 50 Best Restaurant Awards.

 

CHF 69.00

  • 1.56 kg
  • verfügbar
  • 2 - 5 Tage Lieferzeit

Cuisine Alpine

Autor: Döllerer, Andreas
 
Sprache: Deutsch
Verlag: D + R Verlagsges
Erscheinungsjahr: 2015
Ausführung: Leinen-Einband (Ln)
Abbildungen: Farbfotos
Seitenangabe: 303 S.
Ausstattung: In Schmuckschuber
Masse:

H31.6 cm x B22.2 cm x D3.6 cm 1'983 g

 

Andreas Döllerers neues Buch "Cuisine Alpine" nimmt den Leser mit auf eine kulinarische Wanderung durch die Salzburger Alpen. Mit Texten von Alexander Rabl und Fotos von Joerg Lehmann

CHF 79.00

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  • 2 - 5 Tage Lieferzeit

Biota

Autor: Viles, James
 
Sprache: Englisch
Verlag: Murdoch Books
Erscheinungsjahr: 2015
Ausführung: Fester Einband
Seitenangabe: 256 S.
Masse: H24.0 cm x B29.8 cm x D2.8 cm 1'650 g

 

Gather, Grow, Cook. Redefining Regional Australian Food

 

60+ recipes, with accompanying stories, including the notion of biota (the philosophy of local, use what is at hand) and how it relates to the restaurant Biota (http://www.biotadining.com) . The recipes are home-cook friendly, for home cooks with domestic kitchens and non-professional kitchens/equipment/ingredients.

 

CHF 69.00

  • 1.65 kg
  • verfügbar
  • 2 - 5 Tage Lieferzeit

Benares

Autor: Kochhar, Atul
 
Sprache: Englisch
Verlag: Absolute Press
Erscheinungsjahr: 2015
Ausführung: Fester Einband
Abbildungen: More than 50 colour photographs
Seitenangabe: 280 S.
Masse: H28.5 cm x B23.9 cm x D2.9 cm 1'716 g

 

At Benares the superior service and setting are the height of luxury, but it is the sublime food that truly sets the restaurant apart. Atul Kochhar's unique, world-class cuisine is showcased in this beautiful book of recipes from his Michelin-starred kitchen. 80 signature dishes reflect the excellent food ethos that Atul has created using the best of British produce with his modern Indian style. Every aromatic desire is explored on a journey to the heart of Benares, revealing exotic fusions and dazzling flavours. Across starters, mains, desserts, sides and accompaniments, each heavenly taste is a tribute to this master's work.

CHF 75.00

  • 1.8 kg
  • verfügbar
  • 2 - 5 Tage Lieferzeit

The Nordic Cookbook

Format Hardback | 768 pages

  • 180 x 270 x 60mm | 2,449g
  • Publisher Phaidon
  • London, United Kingdom

The Nordic Cookbook offers an unprecedented look at the rich culinary offerings of the Nordic region with 700 recipes collected by the acclaimed Swedish chef Magnus Nilsson. The Nordic Cookbook, richly illustrated with the personal photography of internationally acclaimed chef Magnus Nilsson, unravels the mysteries of Nordic ingredients and introduces the region's culinary history and cooking techniques. Included in this beautiful book are more than 700 authentic recipes Magnus collected while travelling extensively throughout the Nordic countries - Denmark, the Faroe Islands, Finland, Greenland, Iceland, Norway and Sweden - enhanced by atmospheric photographs of its landscapes and people. His beautiful photographs feature in the book alongside images of the finished dishes by Erik Olsson, the photographer behind Faviken.

CHF 65.00

  • 2.44 kg
  • 2 - 5 Tage Lieferzeit

Atelier Crenn: Metamorphosis of Taste

Autor: Crenn, Dominique / Leibowitz, Karen 
 
Sprache: Englisch
Verlag: Houghton Mifflin
Erscheinungsjahr: 2015
Ausführung: Fester Einband
Seitenangabe: 376 S.
Masse: H28.7 cm x B23.5 cm x D3.5 cm 1'852 g


The debut cookbook from the first female chef in America to earn two Michelin stars – Dominique Crenn – Atelier Crenn – A Metamorphosis of Taste, 2015 Houghton Mifflin Harcourt

CHF 65.00

  • 1.9 kg
  • 2 - 5 Tage Lieferzeit

Mexico from the Inside Out

Autor: Olvera, Enrique 
 
Sprache: Englisch
Verlag: Phaidon Verlag GmbH
Erscheinungsjahr: 2015
Ausführung: Fester Einband
Seitenangabe: 280 S.
Masse:

H29.9 cm x B22.0 cm x D3.2 cm 1'492 g

    
 
 

The debut book from Mexico's best chef, Enrique Olvera, pioneer of contemporary, authentic Mexican food and global gourmet influencer.

 

Enrique Olvera graduated from the Culinary Institute of America in 1999. In 2000, at the age of 24, he opened Pujol in Mexico City. Enrique is constantly exploring Mexico's ingredients and culinary history, and is inspired by his early memories of food. Food & Wine named him one of the "10 Next Chef Superstars" and Star Chefs' International Congress named him in the "Top 10 International Figures in World Gastronomy." Enrique also owns three outposts of Eno, a casual eatery in Mexico City; Maiz de Mar in Playa de Carmen; and Cosme in New York. He is the founder and force behind Mesamerica, the annual international food symposium. He also publishes Boomerang, a Spanish-language culinary magazine. Enrique lives in Mexico City and New York.

 

CHF 110.00

  • 1 492 kg
  • 2 - 5 Tage Lieferzeit

Hartwood

  

Autor: Werner, Eric 
 
Sprache: Englisch
Verlag: Artisan
Erscheinungsjahr: 2015
Ausführung: Fester Einband
Seitenangabe: 352 S.
Masse: H28.2 cm x B23.3 cm x D3.2 cm 1'455 g


The food served at Hartwood is "addictive," says Noma chef Rene Redzepi, adding, "It's the reason people line up for hours every single day to eat there, even though their vacation time is precious." Werner's passion for dazzling flavours and natural ingredients is expertly translated into recipes anyone can cook at home. Every dish has a balance of sweet and spicy, fresh and dried, oil and acid, without relying heavily on wheat and dairy. The flavouring elements are simple - honeys, salts, fresh and dried herbs, fresh and dried chiles, onions, garlic - but by using the same ingredients in different forms, Werner layers flavours to bring forth maximum deliciousness. The recipes are beautifully photographed and interspersed with inspiring, gorgeously illustrated essays about this setting and story, making Hartwood an exhilarating experience from beginning to end.

CHF 59.00

  • 1.45 kg
  • 2 - 5 Tage Lieferzeit

BENU

 
Autor: Lee, Corey / Wolfinger, Eric 
 
Sprache: Englisch
Verlag: Phaidon Verlag GmbH
Erscheinungsjahr: 2015
Ausführung: Fester Einband
Seitenangabe: 256 S.
Masse: H29.9 cm x B22.5 cm x D3.0 cm 1'344 g
 

Korean-born, American-raised Corey Lee (b.1977) is the head chef of Benu, one of America's most celebrated restaurants, and one of only a handful to receive two Michelin stars. Lee brings his background to bear on the food at Benu creating an eclectic, creative, Asian-inspired American cuisine that explores identity, culture and belonging. Having worked at some of the most acclaimed restaurants in England, France and the US, including Thomas Keller's French Laundry, Lee's own restaurant has been proclaimed as the next big American restaurant by both the New York Times and the Wall Street Journal. Benu is one of San Francisco's most celebrated restaurants, and one of only a handful to receive two Michelin stars and a four star review from The San Francisco Chronicle. Tipped as the next big American restaurant by both The New York Times and the Wall Street Journal, Benu is headed up by Korean born, American raised chef, Corey Lee. Lee brings his background to bear on the food at Benu creating an eclectic, creative Asian inspired American cuisine that explores identity, culture and belonging. Benu - the cookbook is a tribute to the experience of dining at the restaurant. Using a classic Benu tasting menu as its narrative spine, Lee will take the reader through over 50 recipes using each one to share anecdotes on food, cooking and his inspiration. Stories Lee will share include everything from the difference between western and eastern seasoning, to defining American cuisine and the influence of kung-fu films on his food and in doing so will create a cookbook with broad appeal. The first book on Corey Lee's Michelin-starred restaurant Benu


CHF 75.00

  • 1.34 kg
  • 2 - 5 Tage Lieferzeit