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Author: Gísli Matt Publisher: Phaidon Press ISBN: 9781838663117 Category : Cooking Languages : en Pages : 256
Book Description
The debut from rising star chef Gísli Matt of Slippurinn, the international destination restaurant in Iceland's Westman Islands Chef Gísli Matt built Slippurinn with his family in a historic shipyard building of a small town whose landscape was changed forever by the lava flow from a 1973 erupted volcano. In this most incredible environment, where plants grow on mountains created out of lava, Matt created a menu that both respects the local and traditional and pushes boundaries of contemporary cuisine. His first book takes the reader right to the heart of Matt's fascinating culinary world and island life.
Author: Gísli Matt Publisher: Phaidon Press ISBN: 9781838663117 Category : Cooking Languages : en Pages : 256
Book Description
The debut from rising star chef Gísli Matt of Slippurinn, the international destination restaurant in Iceland's Westman Islands Chef Gísli Matt built Slippurinn with his family in a historic shipyard building of a small town whose landscape was changed forever by the lava flow from a 1973 erupted volcano. In this most incredible environment, where plants grow on mountains created out of lava, Matt created a menu that both respects the local and traditional and pushes boundaries of contemporary cuisine. His first book takes the reader right to the heart of Matt's fascinating culinary world and island life.
Author: Ferdinand Fouqué Publisher: JHU Press ISBN: 9780801856143 Category : Nature Languages : en Pages : 568
Book Description
Ben Lewin writes and directs this drama about the sexual awakening of a life-long polio sufferer. John Hawkes stars as Mark O'Brien, a writer in his late thirties who has spent his life lying horizontally in an iron lung since a debilitating childhood bout of polio. A poet and a romantic, Mark has lived a life devoid of sexual intimacy. When he is given the job of writing an article about the sex lives of the disabled, he arranges - with the support of his local priest, Father Brendan (William H. Macy) - to employ the services of sexual surrogate Cheryl (Helen Hunt). Their 'sessions' take Mark on an unexpected journey of discovery and self-awareness.
Author: Ross Joseph Dobson Publisher: Phaidon Press ISBN: 9781838662417 Category : Languages : en Pages : 432
Book Description
A celebration of Australian cuisine like never before -- 350 recipes showcasing the rich diversity of its landscapes and its people. Australia is a true melting pot of cultures and this is reflected in its cooking. As an island of indigenous peoples alongside a global panoply of immigrants with different culinary influences and traditions, its foodways are ripe for exploration. As well as the regional flora and fauna that make up bush tucker, there are dishes from all over the world that have been adopted and adapted to become Australia's own -- making this recipe collection relevant to home cooks everywhere.
Author: Rick Steves Publisher: Rick Steves ISBN: 1641715863 Category : Travel Languages : en Pages : 624
Book Description
From vast glaciers to steaming volcanic lakes, experience the land of the midnight sun with Rick Steves. Inside Rick Steves Iceland you'll find: Comprehensive coverage for spending a week or more exploring Iceland Rick's strategic advice on how to get the most out of your time and money, with rankings of his must-see favorites Top sights and hidden gems, from the stunning northern lights to hidden hikes and cozy bookstores How to connect with culture: Soak in hidden hot springs, sample smoked fish, and chat with locals in welcoming rural towns Beat the crowds, skip the lines, and avoid tourist traps with Rick's candid, humorous insight The best places to eat, sleep, and relax Self-guided walking tours of lively Reykjavík and incredible museums as well as mile-by-mile scenic driving tours Detailed maps for exploring on the go Useful resources including a packing list, a historical overview, and helpful Icelandic phrases Over 500 bible-thin pages include everything worth seeing without weighing you down Complete, up-to-date information on Reykjavík, the Ring Road, the Reykjanes Peninsula, the Golden Circle, the South Coast, the Westman Islands, West Iceland, the Eastfjords, and more Make the most of every day and every dollar with Rick Steves Iceland. Expanding your trip? Try Rick Steves Scandinavia or Rick Steves Scandinavian & Northern European Cruise Ports.
Author: Massimo Bottura Publisher: Phaidon Press ISBN: 9780714875361 Category : Cooking Languages : en Pages : 0
Book Description
Massimo Bottura, the world's best chef, prepares extraordinary meals from ordinary and sometimes 'wasted' ingredients inspiring home chefs to eat well while living well. 'These dishes could change the way we feed the world, because they can be cooked by anyone, anywhere, on any budget. To feed the planet, first you have to fight the waste', Massimo Bottura Bread is Gold is the first book to take a holistic look at the subject of food waste, presenting recipes for three-course meals from 45 of the world's top chefs, including Daniel Humm, Mario Batali, René Redzepi, Alain Ducasse, Joan Roca, Enrique Olvera, Ferran & Albert Adrià and Virgilio Martínez. These recipes, which number more than 150, turn everyday ingredients into inspiring dishes that are delicious, economical, and easy to make.
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: Salminen, Esa Publisher: Nordic Council of Ministers ISBN: 9289347325 Category : Science Languages : en Pages : 87
Book Description
Shipbuilding has a long tradition in all the Nordic countries. Hence, the Nordic Council of Ministers, the BAT Group under the Working Group for Sustainable Consumption and Production (also called HKP Group) awarded Vahanen Environment Oy, Finland, together with COWI AS, Denmark to prepare a Best Available Techniques (BAT) project on shipyards in the Nordic countries. The objectives of the project have been to: • review and describe the shipyard sector in the Nordic countries • review and describe the used techniques in the Nordic countries • identify and describe the Key Environmental Indicators from the Nordic perspective • identify and describe techniques that shall be included in the considerations of representing BAT in shipyards. The scope of the project has included steel ships. The main focus has been on surface treatment in relation to maintenance and repair.
Author: David Kinch Publisher: Ten Speed Press ISBN: 1607743981 Category : Cooking Languages : en Pages : 338
Book Description
The long-awaited cookbook by one of the San Francisco Bay Area's star chefs, David Kinch, who has revolutionized restaurant culture with his take on the farm-to-table ethic and focus on the terroir of the Northern California coast. Since opening Manresa in Los Gatos in 2002, award-winning Chef David Kinch has done more to create a sense of place through his food—specifically where the Santa Cruz Mountains meet the sea—than any other chef on the West Coast. Manresa’s thought-provoking dishes and unconventional pairings draw on techniques both traditional and modern that combine with the heart of the Manresa experience: fruits and vegetables. Through a pioneering collaboration between farm and restaurant, nearby Love Apple Farms supplies nearly all of the restaurant’s exquisite produce year round. Kinch's interpretation of these ingredients, drawing on his 30 years in restaurants as well as his far-flung and well-fed travels, are at the heart of the Manresa experience. In Manresa, Chef Kinch details his thoughts on building a dish: the creativity, experimentation and emotion that go into developing each plate and daily menu—and how a tasting menu ultimately tells a deeper story. A literary snapshot of the restaurant, from Chef Kinch's inspirations to his techniques, Manresa is an ode to the mountains, fields, and sea; it shares the philosophies and passions of a brilliant chef whose restaurant draws its inspiration globally, while always keeping a profound connection to the people, producers, and bounty of the land that surrounds it.
Author: Fredrik Berselius Publisher: Phaidon Press ISBN: 9780714875774 Category : Cooking Languages : en Pages : 0
Book Description
Aska is the debut cookbook from chef Fredrik Berselius, following the reimagining and rebuilding of his two-Michelin-starred restaurant. He celebrates the heritage and tradition of his native Sweden, his land in upstate New York, and a deep appreciation for the restaurant's home in Brooklyn. Berselius shares his culinary journey of Scandinavian flavors and techniques through the courses of his exquisite seasonally-driven tasting menu, which features ingredients from an urban farm and local producers across the Northeast United States. With a stark and poetic Nordic aesthetic, Aska includes 85 recipes, evocative personal writing, and stunning photography. "Mr. Berselius is the rare chef who thinks like an artist and gets away with it." —Pete Wells, New York Times
Author: Gísli Matt
Author: Gísli Matt
Author: Ferdinand Fouqué
Author: Ross Joseph Dobson
Author: Rick Steves
Author: Massimo Bottura
Author: Josh Niland
Author: Lee Milton Hollander
Author: Salminen, Esa
Author: David Kinch
Author: Fredrik Berselius