Author: Christopher Driver
Publisher:
ISBN: 9780340125663
Category : Hotels, taverns, etc
Languages : en
Pages : 496
Book Description
The Good Food Guide
Author: Christopher Driver
Publisher:
ISBN: 9780340125663
Category : Hotels, taverns, etc
Languages : en
Pages : 496
Book Description
Publisher:
ISBN: 9780340125663
Category : Hotels, taverns, etc
Languages : en
Pages : 496
Book Description
State Bird Provisions
Author: Stuart Brioza
Publisher: Ten Speed Press
ISBN: 1607748452
Category : Cooking
Languages : en
Pages : 370
Book Description
Finalist for the 2018 James Beard Foundation Book Awards for "Restaurant and Professional" category The debut cookbook from one of the country's most celebrated and pioneering restaurants, Michelin-starred State Bird Provisions in San Francisco. Few restaurants have taken the nation by storm in the way that State Bird Provisions has. Inspired by their years catering parties, chefs Stuart Brioza and Nicole Krasinski use dim sum style carts to offer guests small but finely crafted dishes ranging from Potato Chips with Crème Fraiche and Cured Trout Roe, to Black Butter-Balsamic Figs with Wagon Wheel Cheese Fondue, to their famous savory pancakes (such as Chanterelle Pancakes with Lardo and Maple Vinegar), along with a menu of more substantial dishes such as their signature fried quail with stewed onions. Their singular and original approach to cooking, which expertly blends seemingly disparate influences, flavors, and textures, is a style that has influenced other restaurants throughout the country and is beloved by diners, chefs, and critics alike. In the debut cookbook from this acclaimed restaurant, Brioza and Krasinski share recipes for their most popular dishes along with stunning photography, and inspire readers to craft an unforgettable meal of textures, temperatures, aromas, and colors that excite all of the senses.
Publisher: Ten Speed Press
ISBN: 1607748452
Category : Cooking
Languages : en
Pages : 370
Book Description
Finalist for the 2018 James Beard Foundation Book Awards for "Restaurant and Professional" category The debut cookbook from one of the country's most celebrated and pioneering restaurants, Michelin-starred State Bird Provisions in San Francisco. Few restaurants have taken the nation by storm in the way that State Bird Provisions has. Inspired by their years catering parties, chefs Stuart Brioza and Nicole Krasinski use dim sum style carts to offer guests small but finely crafted dishes ranging from Potato Chips with Crème Fraiche and Cured Trout Roe, to Black Butter-Balsamic Figs with Wagon Wheel Cheese Fondue, to their famous savory pancakes (such as Chanterelle Pancakes with Lardo and Maple Vinegar), along with a menu of more substantial dishes such as their signature fried quail with stewed onions. Their singular and original approach to cooking, which expertly blends seemingly disparate influences, flavors, and textures, is a style that has influenced other restaurants throughout the country and is beloved by diners, chefs, and critics alike. In the debut cookbook from this acclaimed restaurant, Brioza and Krasinski share recipes for their most popular dishes along with stunning photography, and inspire readers to craft an unforgettable meal of textures, temperatures, aromas, and colors that excite all of the senses.
Michelin Green Guide Great Britain, 10e
Author: Michelin
Publisher: Michelin Travel Publications
ISBN: 9782067229594
Category : Automobile travel
Languages : en
Pages : 0
Book Description
Discover Britain's three unique countries through Michelin's driving and walking tours, star-rating system for attractions and maps, full-color photos, and recommendations for places to stay and eat
Publisher: Michelin Travel Publications
ISBN: 9782067229594
Category : Automobile travel
Languages : en
Pages : 0
Book Description
Discover Britain's three unique countries through Michelin's driving and walking tours, star-rating system for attractions and maps, full-color photos, and recommendations for places to stay and eat
Ramsay 3 Star
Author: Gordon Ramsay
Publisher: Quadrille Publishing
ISBN: 9781844005000
Category : Cookery
Languages : en
Pages : 0
Book Description
Getting right to the heart of why Gordon Ramsay is such a celebrated chef, this book shows 50 of his classic recipes presented as they would be in one of his restaurants. It then shows the dishes presented in a domestic situation with full recipes and step-by-step instructions to recreate them yourself.
Publisher: Quadrille Publishing
ISBN: 9781844005000
Category : Cookery
Languages : en
Pages : 0
Book Description
Getting right to the heart of why Gordon Ramsay is such a celebrated chef, this book shows 50 of his classic recipes presented as they would be in one of his restaurants. It then shows the dishes presented in a domestic situation with full recipes and step-by-step instructions to recreate them yourself.
Cook Thai
Author: Sebby Holmes
Publisher: Hachette UK
ISBN: 0857836978
Category : Cooking
Languages : en
Pages : 192
Book Description
'Fresh and authentic food with big, bold flavours that make you want to come back for more.' Henry Dimbleby, founder of Leon Sebby Holmes's adventurous approach has made his London pop-ups a huge success. In Cook Thai, he features the dishes that have seen crowds queuing round the block, perfectly adapted to suit the home cook. For Sebby, Thai food is not a special occasion cuisine, it's a delicious, varied and exciting style of food that can be eaten every day. His recipes use ingredients that can be easily be found in supermarkets, and include essential pastes, dips and pickles that can then be used as a starting point to explore this fragrant cuisine, as well as small bites such as Tiger Prawn and Sweet Potato Fritters, stir-fries such as Sticky Pork Belly with Salted Roast Pumpkin and impressive sharing dishes such as Grilled Whole Seabass with Coconut Chilli Jam. A genuinely modern cookery book providing a refreshing, eclectic mix of southeast Asian dishes.
Publisher: Hachette UK
ISBN: 0857836978
Category : Cooking
Languages : en
Pages : 192
Book Description
'Fresh and authentic food with big, bold flavours that make you want to come back for more.' Henry Dimbleby, founder of Leon Sebby Holmes's adventurous approach has made his London pop-ups a huge success. In Cook Thai, he features the dishes that have seen crowds queuing round the block, perfectly adapted to suit the home cook. For Sebby, Thai food is not a special occasion cuisine, it's a delicious, varied and exciting style of food that can be eaten every day. His recipes use ingredients that can be easily be found in supermarkets, and include essential pastes, dips and pickles that can then be used as a starting point to explore this fragrant cuisine, as well as small bites such as Tiger Prawn and Sweet Potato Fritters, stir-fries such as Sticky Pork Belly with Salted Roast Pumpkin and impressive sharing dishes such as Grilled Whole Seabass with Coconut Chilli Jam. A genuinely modern cookery book providing a refreshing, eclectic mix of southeast Asian dishes.
Michelin Red Guide London
Author: Michelin Travel Publications
Publisher: Michelin Travel Publications
ISBN: 9782060066790
Category : Travel
Languages : en
Pages : 150
Book Description
Publisher: Michelin Travel Publications
ISBN: 9782060066790
Category : Travel
Languages : en
Pages : 150
Book Description
Black Axe Mangal
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.
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.
Roots
Author: Tommy Banks
Publisher: Seven Dials
ISBN: 9781409174967
Category : Canning and preserving
Languages : en
Pages : 0
Book Description
The stunning debut cookbook from Michelin Star chef and Great British Menu champion Tommy Banks. Roots is a glorious celebration of the key ingredients grown, foraged and preserved by Tommy close to his award-winning restaurant, The Black Swan in Oldstead, North Yorkshire. Influenced by the rhythms of the land he farms, he renames and redefines the seasons into three growing groups and shares creative recipes, preserving techniques and ideas on using these 'root' ingredients all year round. Beautifully shot throughout the shifting seasons the images showcase recipes, the ingredients and the landscape from which they hail.
Publisher: Seven Dials
ISBN: 9781409174967
Category : Canning and preserving
Languages : en
Pages : 0
Book Description
The stunning debut cookbook from Michelin Star chef and Great British Menu champion Tommy Banks. Roots is a glorious celebration of the key ingredients grown, foraged and preserved by Tommy close to his award-winning restaurant, The Black Swan in Oldstead, North Yorkshire. Influenced by the rhythms of the land he farms, he renames and redefines the seasons into three growing groups and shares creative recipes, preserving techniques and ideas on using these 'root' ingredients all year round. Beautifully shot throughout the shifting seasons the images showcase recipes, the ingredients and the landscape from which they hail.
Lost in London
Author: Uwe Hasenfuss
Publisher: Lost in City Guides
ISBN: 9783000481307
Category : London (England)
Languages : en
Pages : 0
Book Description
A Michelin-starred pub, a secret bar behind a blue door, a book club wired with a massive sound system, a quiet green hill for gazing at the city's skyline and a restaurant above the clouds... Get lost in London.
Publisher: Lost in City Guides
ISBN: 9783000481307
Category : London (England)
Languages : en
Pages : 0
Book Description
A Michelin-starred pub, a secret bar behind a blue door, a book club wired with a massive sound system, a quiet green hill for gazing at the city's skyline and a restaurant above the clouds... Get lost in London.
Shannon Bennett's London
Author: Shannon Bennett
Publisher: Hardie Grant
ISBN: 9781743791745
Category : Cooking
Languages : en
Pages : 0
Book Description
A guided tour of the best restaurants and hotels of London from one of Australia's most highly acclaimed chefs From Michelin-starred restaurants to local bistros and from luxury hotels to dining rooms with a view, let a world-class chef navigate you through the plethora of culinary experiences that London now has to offer. Shannon Bennett and Scott Murray speak with absolute authority on the diversity of the London food scene and also make suggestions for foodie destination trips out of town. Across the book's 12 chapters, they explore boutique hotels, fine-dining restaurants, and hip eateries – always comparing and contrasting their thoughts on the experiences. Fully illustrated and complete with Shannon's own recipes inspired by these incredible meals, this handbook offers a new perspective on one of the world's most popular destinations.
Publisher: Hardie Grant
ISBN: 9781743791745
Category : Cooking
Languages : en
Pages : 0
Book Description
A guided tour of the best restaurants and hotels of London from one of Australia's most highly acclaimed chefs From Michelin-starred restaurants to local bistros and from luxury hotels to dining rooms with a view, let a world-class chef navigate you through the plethora of culinary experiences that London now has to offer. Shannon Bennett and Scott Murray speak with absolute authority on the diversity of the London food scene and also make suggestions for foodie destination trips out of town. Across the book's 12 chapters, they explore boutique hotels, fine-dining restaurants, and hip eateries – always comparing and contrasting their thoughts on the experiences. Fully illustrated and complete with Shannon's own recipes inspired by these incredible meals, this handbook offers a new perspective on one of the world's most popular destinations.