Octaphilosophy PDF Download

Author: André Chiang
Publisher: Phaidon Press
ISBN: 9780714871158
Category : Cooking
Languages : en
Pages : 0

View

Book Description
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. This volume includes 150 recipes, 95 full dishes, 22 fermented juices and 33 basic recipes. 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.

Author: Ana Ros
Publisher: Phaidon Press
ISBN: 9780714879307
Category : Cooking
Languages : en
Pages : 0

View

Book Description
A personal chef monograph, and the first book, from globally-acclaimed chef Ana Roš of Hiša Franko in Slovenia Set near the Italian border in Slovenia's remote Soča valley, in the foothills of mountains and beside a turquoise river full of trout, Ana Roš tells the story of her life. Through essays, recollections, recipes, and photos, she shares the idyllic landscape that inspires her, the abundant seasonal ingredients from local foragers, the tales of fishing and exploring, and the evolution of her inventive and sophisticated food at Hiša Franko - where she has elevated Slovenian food and become influential in the global culinary landscape.

Author: Gabriel Kreuther
Publisher: Abrams
ISBN: 1647004705
Category : Cooking
Languages : en
Pages : 695

View

Book Description
From award-winning chef Gabriel Kreuther, the definitive cookbook on rustic French cooking from Alsace Gabriel Kreuther is the cookbook fans of the James Beard Award-winning chef have long been waiting for. From one of the most respected chefs in the United States, this cookbook showcases the recipes inspired by Kreuther’s French-Swiss-German training and refined global style, one that embraces the spirits of both Alsace, his homeland, and of New York City, his adopted home. Sharing his restaurant creations and interpretations of traditional Alsatian dishes, Kreuther will teach the proper techniques for making every dish, whether simple or complex, a success. Recipes include everything from the chef's take on classic Alsatian food like the delicious Flammekueche (or Tarte Flambée) and hearty Baeckeoffe (a type of casserole stew) to modern dishes like the flavorful Roasted Button Mushroom Soup served with Toasted Chorizo Raviolis and the decadent Salmon Roe Beggar’s Purse garnished with Gold Leaf. Featuring personal stories from the chef's childhood in France and career in New York as well as stunning photography, Gabriel Kreuther is the definitive resource for Alsatian cooking worthy of fine dining.

Author: Daniel Burns
Publisher: Phaidon Press
ISBN: 9780714871059
Category : Cooking
Languages : en
Pages : 0

View

Book Description
A book with more than 54 recipes from an internationally acclaimed chef/brewer duo dedicated to elevating and pairing beer with high-end dining. The debut book by Danish gypsy brewer Jeppe Jarnit-Bjergsø of the bar Tørst, and Canadian chef Daniel Burns of the Michelin-starred restaurant Luksus—both in a shared space in Greenpoint, Brooklyn where they elevate beer to the level of wine in fine dining. With a dialogue running throughout the book, Food & Beer examines the vision and philosophy of this duo at the forefront of a new gastronomic movement. With a stunning, bold aesthetic, the design will highlight the dual visions of the authors and the spaces—Tørst, which is more rustic and relaxed, and Luksus, which is more sleek and refined. Foreword by internationally renowned chef René Redzepi, co-owner of Noma in Copenhagen.

Author: Tom Kerridge
Publisher: Bloomsbury Publishing
ISBN: 1472935454
Category : Cooking
Languages : en
Pages : 973

View

Book Description
The long-awaited cookbook from Tom Kerridge's legendary two-Michelin-star pub. The Hand & Flowers is the first (and only) pub in the world to acquire two Michelin stars. At this relaxed and accessible dining space in the heart of Buckinghamshire, Tom Kerridge serves up innovative, sophisticated dishes that masterfully reinvent and elevate British classics for the twenty-first century. The incredible new cookbook presents 70 of the best dishes that have ever appeared on the menu, including Roast hog with salt-baked potatoes and apple sauce; Slow-cooked duck breast, peas, duck-fat chips and gravy; Smoked haddock omelette; Salt cod Scotch egg with red pepper sauce and picante chorizo; and Chocolate and ale cake with salted caramel and muscovado ice cream. With specially commissioned photography by renowned photographer Cristian Barnett, The Hand & Flowers Cookbook is a stunning celebration of one of the world's best and most authentic restaurants.

Author: Virgilio Martínez
Publisher: Phaidon Press
ISBN: 9780714872803
Category : Cooking
Languages : en
Pages : 0

View

Book Description
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 Martínez

Author: Rodolfo Guzman
Publisher: Phaidon Press
ISBN: 9780714873978
Category : Cooking
Languages : en
Pages : 0

View

Book Description
Internationally acclaimed star chef Rodolfo Guzmán of Boragó introduces the exciting world of high-end Chilean gastronomy. "It isn't every day that a restaurant knocks your socks off, but Boragó managed it with ease." —Financial Times Chef Rodolfo Guzmán serves a dynamic, wildly imaginative tasting menu at his acclaimed Santiago restaurant Boragó, using only native Chilean ingredients – often reinventing his courses mid-service. The book combines his fascinating narratives about Chilean geography and ingredients, his never-before-published notebook sketches of dishes and creative processes, and gorgeous landscape and food photographs that introduce readers to the distinctive pleasures of Chilean culture and cuisine. This is rounded off by Guzmán's selection of 100 savoury and sweet recipes exclusively chosen from the menu at Boragó.

Author: Corey Lee
Publisher: Phaidon Press
ISBN: 9780714868868
Category : Cooking
Languages : en
Pages : 0

View

Book Description
The first book on San Francisco’s three‐Michelin starred restaurant Benu and its chef Corey Lee, hailed by David Chang as one of the best chefs on earth. Since striking out on his own from Thomas Keller’s acclaimed French Laundry in 2010, Corey Lee has crafted a unique, James Beard Award‐winning cuisine that seamlessly blends his South Korean heritage with his upbringing in the United States. Benu provides a gorgeously illustrated presentation of the running order of one of Lee’s 33‐course tasting menus, providing access to all the drama and pace of Benu’s kitchen and dining room. Forewords by Thomas Keller and David Chang are accompanied by additional short prose and photo essays by Lee, detailing the cultural influences, inspirations, and motivations behind his East‐meets‐West approach.

Author: Olafur Eliasson
Publisher: Phaidon Press Limited
ISBN:
Category : Cooking
Languages : en
Pages : 376

View

Book Description
A collection of 100 vegetarian recipes for the home cook that celebrates the communal spirit of cooking from the kitchen of internationally renowned artist Olafur Eliasson - who gathers his studio together every day for lunch to fuel the creative process. Beyond inspiration for shared meals, this book offers a glimpse into the work of his studio kitchen and its many visitors over the years. This is a wonderful book to sit with, page through, and be inspired by. It is also a book that chronicles the very real culinary experiences that take place in Olafur's studio on a daily basis. It is full of approachable recipes to make delicious, local, and seasonal food - whether for yourself, your family, a school, or even a ninety-person studio. Olafur implores us all do so, helping us to come back to our senses. Alice Waters.

Author: Juan Pablo Cardenal
Publisher: Grub Street Cookery
ISBN: 1911667742
Category : Cooking
Languages : en
Pages : 353

View

Book Description
The highly anticipated first book on the Etxebarri restaurant, considered one of the best grills in the world. Bittor Arginzoniz has achieved world fame as a grill genius with his restaurant Etxebarri, located in the farming community of Axpe, a tiny village nestled beneath mountains an hour’s drive southeast of Bilbao. When he bought the restaurant building in the centre of the village more than twenty-five years ago, he and his family rebuilt it entirely themselves. He is self-taught and has only ever worked in one kitchen – his own – where he designed and built his famous adjustable-height grills. With no other reference than the oldest culinary technique in the world ? fire ? he grills using utensils designed by himself, uses specific woods and has an obsessive search for the best product, Arginzoniz has revolutionized the way people roast meat, fish or vegetables. He cooks everything over a grill ? even dessert ? so everything has a unique taste to it. Michelin awarded Asador Etxebarri a Michelin star in 2010, describing the food as ‘an unadulterated pleasure for lovers of simply grilled and roasted dishes…’ and he is ranked number 6 in the San Pellegrino World’s 50 Best Restaurants 2017. He rarely leaves the restaurant except to tend to his farm animals, which supply many of the raw ingredients for his tasting menu. This book describes the man, his kitchen and his recipes in words and stunning photography. The best place to eat barbecue, in a tiny village in Spain, one man has turned the humble grill into a work of culinary art. His secret? No charcoal Jay Rayner, The Observer