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

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

A New Napa Cuisine

Discusses the impact that cultivating local ingredients and ceramics from the Napa Valley has had in the development of recipes used by the author at a three-Michelin-starred restaurant at Meadowood.


 
Autor: Kostow, Christopher 
 
Verlag: Ten Speed Press
Erscheinungsjahr: 2014
Ausführung: Fester Einband
Abbildungen: 150 photos
Seitenangabe: 304 S.
Masse: H30.6 cm x B25.8 cm x D3.4 cm 1'972 g
 


CHF 65.00

  • 2 kg
  • 2 - 5 Tage Lieferzeit

Momofuku



The highly anticipated first cookbook from the hottest, most respected culinary star today, "Momofuku" sheds light on the phenomenon of Chang's food and his four wildly popular restaurants.

 
Autor: Chang, David / Meehan, Peter / Stabile, Gabriele (Fotogr.) 
 
Sprache: Englisch
Verlag: Clarkson Potter Publishers
Erscheinungsjahr: 2009
Ausführung: Fester Einband
Seitenangabe: 303 S.
Masse: H26.4 cm x B21.0 cm x D2.9 cm 1'310 g


CHF 49.00

  • 1.31 kg
  • 2 - 5 Tage Lieferzeit

Coi, Stories and Recipes

Written by Coi's head chef and owner, Daniel Patterson - a highly respected food writer as well as a chef, Patterson is a frequent contributor to The New York Times, The Financial Times, Lucky Peach and Food & Wine. In Coi, Patterson explores his new kind of Californian cuisine; skilfully mixing modern culinary techniques with local wild ingredients to create highly original dishes that speak of place, memory and emotion. In a series of beautifully written and engaging short essays he reveals the inspirations and stories behind 70 of the restaurant's original dishes. Includes more than 150 specially commissioned photographs showing the finished dishes as well as atmospheric images of the restaurant, Californian landscape, and portraits of Coi's staff and suppliers. International author tour planned for Fall 2013, includes London, Sydney and an appearance by Daniel Patterson at the New York City Wine and Food Festival.


(Englisch) Gebundene Ausgabe  – 14. Oktober 2013

CHF 59.00

  • 2 kg
  • 2 - 5 Tage Lieferzeit

Heritage

 
Autor: Brock, Sean 
 
Sprache: Englisch
Verlag: Workman Publishing
Erscheinungsjahr: 2014
Ausführung: Fester Einband
Masse: H29.4 cm x B22.3 cm x D3.4 cm 1'674 g


 

The first cookbook from the chef behind top US restaurants Husk and McCrady's. It is a very personal book, with his favourite recipes and 150 colour photos.

 
 


CHF 63.00

  • 1.76 kg
  • 2 - 5 Tage Lieferzeit

Sea & Smoke

Autor: Wetzel Blaine 
 
Sprache: Englisch
Verlag: Perseus-Running Press
Erscheinungsjahr: 2015
Ausführung: Fester Einband
Masse:

H22.9 cm x B25.4 cm x D2.8 cm 1'406 g

 

2015 JAMES BEARD WINNER BEST CHEF: NORTHWEST Sea and Smoke is a travelogue chronicling the plucky ambition of a young chef determined to create a world class dining destination in an unlikely place. A native of the Pacific Northwest, two-time James Beard winning chef Blaine Wetzel saw Lummi Island, with fewer than 1,000 residents, as the perfect vehicle for his brand of hyperlocalism: a culinary celebration of what is good and nearby and flavorful. Now, a reservation at The Willows Inn is one of the most sought-after in the world. The smokehouse, the fishermen, and the farmer yield the ingredients for unforgettable meals at The Willows, reflecting the foggy, sea-salty coast that surrounds the island. The tale of the restaurant's rise to the top is told by award-winning journalist Joe Ray, who immersed himself in life on Lummi Island for a year, documenting how it all comes together to make The Willows Inn one of the world's great destination Restaurants.

CHF 49.00

  • 1.4 kg
  • verfügbar
  • 2 - 5 Tage Lieferzeit

Volt Ink

 Recipes, Stories, Brothers

 

Autor: Voltaggio, Bryan And Michael / Palmer, Charlie (Solist) / Anderson, Ed (Fotogr.) 
 
Sprache: Englisch
Verlag: Whydown Books Ltd
Erscheinungsjahr: 2011
Ausführung: Fester Einband
Seitenangabe: 336 S.
Masse: H29.0 cm x B25.3 cm x D3.2 cm 1'807 g
 

Chefs Bryan and Michael Voltaggio of Bravo TV's Emmy-winning season of Top Chef explore the concept of "families" in their debut cookbook by crafting a story illustrated by ingredient-driven recipes, personal experiences with, and modern perspectives on food. Sample chapters: Avian Buckwheat Citrus Composite Crustacean Freshwater Fish Funghi Goosefoot Gourds Grains Laurel Legume Lily Mammal Mint Mollusk Mustard Nightshade Parsley Saltwater Fish

 
 
 


CHF 55.00

  • 1.8 kg
  • 2 - 5 Tage Lieferzeit

Alinea

Autor: Achatz, Grant 
 
Auflage: New.
Sprache: Englisch
Verlag: Ten Speed Pr
Erscheinungsjahr: 2008
Ausführung: Fester Einband
Seitenangabe: 400 S.
Masse: H31.6 cm x B25.8 cm x D4.5 cm 3'016 g
 

Chef Achatz represents the best of the molecular gastronomy movement--brilliant fundamentals and exquisite taste paired with a groundbreaking approach to new techniques and equipment. "Alinea" showcases Achatz's cuisine with more than 100 dishes and 600 photographs.



CHF 74.00

  • 3.01 kg
  • 2 - 5 Tage Lieferzeit

Eleven Madison Park


Das Kochbuch

 

Autor: Humm, Daniel / Guidara, Will / Tonelli, Francesco (Fotogr.) 
 
Auflage: 2. A.
Sprache: Deutsch
Verlag: Matthaes
Erscheinungsjahr: 2014
Ausführung: Fester Einband
Abbildungen: Farb. Fotos
Seitenangabe: 383 S.
Masse: H30.9 cm x B28.3 cm x D3.5 cm 2'752 g

Daniel Humm, ein hochdekorierter Aufsteiger mit Schweizer Wurzeln, ist Besitzer und Küchenchef des New Yorker Restaurants "Eleven Madison Park" und hat zusammen mit Will Guidara, seinem General Manager, ein Kochbuch geschrieben, das definitiv von sich reden machen wird. Die beiden zeigen in dem 384 Seiten starken Werk, wie sie mit Ihrer Philosophie das sensorische Potenzial des Fine Dining ganz neu definieren, aber zugleich die sorgfälitige Balance zwischen Innovation und Tradition wahren. Sie führen den Leser duch die saisonal wechselnde Speisekarten des Restaurants: Ganz klar wird Daniel Humms kreative Quelle, sein Heimatland, die Schweiz, aber auch die beeindruckenden Märkte in New York City mit ihren unglaublichen Produkten aus aller Welt, die er in 160 Rezepten auf ganz unterschiedliche Art und Weise präsentiert. Will Guidaras fesselnde Erzählungen beleuchten die Inspirationen, welche die tägliche Arbeit im Restaurant begründen und machen das Buch zusammen mit den wunderschönen Fotografien von Francesco Tonelli zu einem Gesamtkunstwerk, das man so schnell nicht mehr aus der Hand legen möchte.



CHF 99.00

  • 2 - 5 Tage Lieferzeit