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Author: Jeremiah Stone Publisher: Phaidon Press ISBN: 9780714876023 Category : Cooking Languages : en Pages : 0
Book Description
The first cookbook by the wunderkind New York chef duo Jeremiah Stone and Fabián von Hauske of Contra and Wildair. This is the story of two places beloved by chefs and foodies worldwide - Lower East Side tasting-menu restaurant Contra, and its more casual sister, Wildair. The book exudes the spirit of collaboration and exploration that inspires the chefs' passionately seasonal cooking style, boundary-pushing creativity, and love of natural wine. Narratives explore how and why they developed their signature dishes - many of which are ideal for creative home cooks - and are full of their distinctive wit and personality. A Very Serious Cookbook: Contra Wildair includes a foreword by US comedian and wine lover Eric Wareheim; 85 recipes organized into chapters: Always (mainstay, non-seasonal); Sometimes (hyper-seasonal, guest chef collaborations, international travel inspiration); Never (dishes on the menu once, not existent yet, all important); and Pantry. Photos of plated food, the restaurant, its locality, and travel bring the restaurant and its dishes to life. Contra and Wildair have received several Best New Restaurant nods and major acclaim from the New York Times, Saveur, Bon Appétit, and Eater, among many others.
Author: Jeremiah Stone Publisher: Phaidon Press ISBN: 9780714876023 Category : Cooking Languages : en Pages : 0
Book Description
The first cookbook by the wunderkind New York chef duo Jeremiah Stone and Fabián von Hauske of Contra and Wildair. This is the story of two places beloved by chefs and foodies worldwide - Lower East Side tasting-menu restaurant Contra, and its more casual sister, Wildair. The book exudes the spirit of collaboration and exploration that inspires the chefs' passionately seasonal cooking style, boundary-pushing creativity, and love of natural wine. Narratives explore how and why they developed their signature dishes - many of which are ideal for creative home cooks - and are full of their distinctive wit and personality. A Very Serious Cookbook: Contra Wildair includes a foreword by US comedian and wine lover Eric Wareheim; 85 recipes organized into chapters: Always (mainstay, non-seasonal); Sometimes (hyper-seasonal, guest chef collaborations, international travel inspiration); Never (dishes on the menu once, not existent yet, all important); and Pantry. Photos of plated food, the restaurant, its locality, and travel bring the restaurant and its dishes to life. Contra and Wildair have received several Best New Restaurant nods and major acclaim from the New York Times, Saveur, Bon Appétit, and Eater, among many others.
Author: Eric Wareheim Publisher: Ten Speed Press ISBN: 1984858521 Category : Cooking Languages : en Pages : 305
Book Description
NEW YORK TIMES BESTSELLER • From one half of the cult comedy duo Tim & Eric comes the culinary bible for modern food freaks, showing you how to throw epic parties, suck the marrow out of life, and cook better than your grandmother. ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker • ONE OF THE BEST COOKBOOKS OF THE YEAR: New York Post • “A book with all the recipes to Wareheim’s insanely delicious secret sauces? And a sneak peek at the man behind the curtain?? I’ll take two please . . . extra crispy!!!”—Jack Black Director and actor Eric Wareheim might be known for his comedy, but his passion for food and drink is no joke. For the last fifteen years he has been traveling the world in search of the best bites and sips, learning from top chefs and wine professionals along the way. His devotion to beautiful natural wine, the freshest seafood crudos, and perfectly cooked rib-eyes is legit. And now he wants to share with you everything he’s learned on this epic food journey. In Foodheim, Wareheim takes readers deep into his foodscape with chapters on topics like circle foods (burgers, tacos), grandma foods (pasta, meatballs), and juicy foods (steak, ribs). Alongside recipes for Chicken Parm with Nonna Sauce, Personal Pan Pep Pep, and Crudite Extreme with Dill Dippers, you will discover which eight cocktail recipes you should know by heart, how to saber a bottle of bubbly, and what you need to do to achieve handmade pasta perfection at home. Written with award-winning cookbook editor Emily Timberlake and featuring eye-popping photographs and art chronicling Wareheim's evolution as a drinker, how to baby your pizza dough into pie perfection, and more, Foodheim is the ultimate book for anyone who lives to eat. Praise for Foodheim “We are all searching for greatness, and Eric is what we are searching for in ourselves. Through his searching we don’t need to search: we have found. Eric is my Martha Stewart, my mother. He’s the maître d, the Emeril Lagasse, the Andre Agassi, the Dennis Rodman. He’s true love and commitment to the craft of the food. He is food.”—Matty Matheson “Eric has written an instant classic that will command prime real estate in every young culinary enthusiast’s kitchen. People will say about Foodheim what past generations have said about Joy of Cooking, ’This book taught me how to cook.’ If this book existed as a resource for me when I was making my bones, I would surely be more successful today. Hail, Foodheim!”—Kris Yenbamroong, chef and owner of NIGHT + MARKET
Author: Lee Tiernan Publisher: Phaidon Press ISBN: 9780714879314 Category : Cooking Languages : en Pages : 0
Book Description
The much-anticipated first cookbook from one of London's most-loved cult restaurants Chef Lee Tiernan's Black Axe Mangal is a sensual riot, combining innovative open-fire cooking and underused ingredients with a bold aesthetic, influenced by his love of music and skate culture. This, the London restaurant's first cookbook, brings together Tiernan's signature recipes - including Pig's Cheek and Prune Doughnuts, Squid Ink Flatbreads with Smoked Cod's Roe and Shrimp-encrusted Pigs' Tails - along with step-by-step instructions for the three fundamentals of Black Axe Mangal cooking: bread, smoking and grilling.
Author: Jeremy Charles Publisher: Phaidon Press ISBN: 9780714878232 Category : Cooking Languages : en Pages : 0
Book Description
A stunning celebration of the bounty of the Atlantic coast, and a dazzling debut monograph from Canada's star chef The first cookbook from acclaimed chef Jeremy Charles takes readers on a journey to Canada's rugged east coast – where wildness has a profound influence on the tasting menu at Charles's acclaimed restaurant, Raymonds, nestled in the historic port at St. John's. The book's more than 160 recipes spotlight the local fare: cod, shellfish, moose, game, wild edibles, and more. Charles has written a story to accompany each recipe, along with essays about the people and landscape that define his remarkable approach to modern coastal cuisine.
Author: James Joyce Publisher: Good Press ISBN: Category : Fiction Languages : en Pages : 708
Book Description
This carefully crafted ebook: "ULYSSES (Modern Classics Series)" is formatted for your eReader with a functional and detailed table of contents. Ulysses is a modernist novel by Irish writer James Joyce. It is considered to be one of the most important works of modernist literature, and has been called "a demonstration and summation of the entire movement". Ulysses chronicles the peripatetic appointments and encounters of Leopold Bloom in Dublin in the course of an ordinary day, 16 June 1904. Ulysses is the Latinised name of Odysseus, the hero of Homer's epic poem Odyssey, and the novel establishes a series of parallels between its characters and events and those of the poem (the correspondence of Leopold Bloom to Odysseus, Molly Bloom to Penelope, and Stephen Dedalus to Telemachus). Joyce divided Ulysses into 18 chapters or "episodes". At first glance much of the book may appear unstructured and chaotic; Joyce once said that he had "put in so many enigmas and puzzles that it will keep the professors busy for centuries arguing over what I meant", which would earn the novel "immortality". James Joyce (1882-1941) was an Irish novelist and poet, considered to be one of the most influential writers in the modernist avant-garde of the early 20th century. Joyce is best known for Ulysses, the short-story collection Dubliners, and the novels A Portrait of the Artist as a Young Man and Finnegans Wake.
Author: Massimo Bottura Publisher: Phaidon Press ISBN: 9781838663315 Category : Art Languages : en Pages : 288
Book Description
A unique exploration of the culinary imagination and creativity of a stellar array of international contemporary artists - a host of intriguing personal recipes shown through the artists' own words and images Creativity doesn't stop at an artist's studio door - for many, it continues into the kitchen. For the first time, more than 70 artists, including Ghada Amer, Jimmie Durham, Studio Olafur Eliasson, Subodh Gupta, Nikolai Haas, Jeppe Hein, Carsten Höller, Dorothy Iannone, Ragnar Kjartansson, John Lyons, Philippe Parreno, Nicolas Party, Zina Saro-Wiwa, Tiffany Sia, and Rirkrit Tiravanija, and others, have been invited to share and illustrate a recipe of their own. These are either the best culinary concoctions they have ever invented, or an especially meaningful dish. The result is an exciting range of contributions spanning all manner of meals and drinks, both savory and sweet, from around the globe, brilliantly brought to life by a wealth of sketches, photographs, collages, paintings, and personal snaps. Many of the culinary creations included are achievable by adventurous home cooks, but the pages include an incredibly diverse array of dishes from the conceptual to the personal, the elaborate to the simple, the sweet to the savory, and from the serious to the funny to the downright bizarre. With an introduction by the globally celebrated chef and art enthusiast Massimo Bottura, this is an intriguing and entertaining gift for food lovers and contemporary art enthusiasts alike.
Author: Tom Wainwright Publisher: Phaidon Press ISBN: 9780714876672 Category : Design Languages : en Pages : 0
Book Description
An inspiring, surprising, and fun collection of contemporary design for pets of different shapes, sizes, breeds, and species The perfect book for design-conscious pet owners and animal lovers alike, Pet-tecture presents an irresistible assortment of hundreds of houses and objects by the world's leading designers, created with our furred and feathered friends in mind - from cats and dogs to birds, rabbits, horses, fish, mice, guinea pigs - even kangaroos and turtles! Whether it's playful cat trees, concrete dog homes, luxury chicken coops, 3D-printed fish tanks, or a dog-shaped cat scratcher, Pet-tecture has the incredible range of design for animals covered. This compact and portable book Includes works by some of the biggest names in global architecture and design, including Nendo, Kenya Hara, Sou Fujimoto, MAD Architects, Kengo Kuma, and Shigeru Ban. From the publisher of Nanotecture and Mobitecture.
Author: Josh Niland Publisher: Hardie Grant Publishing ISBN: 1743587910 Category : Cooking Languages : en Pages : 489
Book Description
Forget everything you thought you knew about fish cookery with Take One Fish. There are no rules when it comes to cooking fish according to James Beard award winning chef Josh Niland, only an endless world of possibilities. With 60 mind-blowing recipes from just 15 global varieties of fish, this cookbook will take you on a gustatory journey – from elaborate to easy, small to large and – always – scale to tail. Josh’s multi award-winning and bestselling book, The Whole Fish Cookbook, revealed the blueprint for a new and unprecedented kind of fish cookery. In this latest book, Josh continues to open our eyes to the potential of fish in the kitchen, starting from the moment we take our fish home and unpack it – yes that’s right: bring it home, take it out of the plastic, let it breathe uncovered in your fridge. Then you are ready. With flair, colour and bucket loads of flavour, Take One Fish unpacks each of Josh's 15 fish to reveal their true culinary potential, from swordfish cotoletta to pot au feu, to tuna mapo tofu to an ethereal raw flounder. Celebrate the drips, crunchy bits, burnt edges and imperfections that are so central to Josh’s mission – to get more people having fun with fish ingenuity every day.
Author: Anjali Shah Publisher: Rockridge Press ISBN: 9781641521352 Category : Juvenile Nonfiction Languages : en Pages : 0
Book Description
The fun and easy starter cookbook for kids ages 4 to 8 Help kids develop their culinary know-how as they make healthy, wholesome, kid-approved meals―first with an adult and eventually all on their own! Kid Chef Junior is the ultimate kids cookbook, helping them build essential skills, practice food and kitchen safety, and gain confidence and imagination. Cooking basics for kids―This kids cookbook uses a colorful, kid-friendly format to explain different kitchen tools; why certain ingredients go together; how to read a recipe; and how to chop, stir, whisk, and pour. Pictures of each recipe―Colorful photos help kids choose the recipe they want to make and see in advance what the end goal will be. Guidance for parents―Find tips for helping your child succeed in the kitchen and labels on each recipe that indicate how much supervision is required. Give budding chefs confidence in the kitchen with fun, yummy recipes from Kid Chef Junior.
Author: Jeremiah Stone
Author: Jeremiah Stone
Author: Eric Wareheim
Author: Lee Tiernan
Author: Jeremy Charles
Author: James Joyce
Author: Alison Roman
Author: Massimo Bottura
Author: Tom Wainwright
Author: Josh Niland
Author: Anjali Shah