Igni

A Restaurant's First Year

Author: Aaron Turner

Publisher: Hardie Grant

ISBN: 9781743792650

Category: Cooking

Page: 240

View: 1227

From the first six months, through a mid-year break of camping and cooking in the bush, to the harsh winter months and on to the end of its first year, this book tells the story of IGNI, a high-end degustation restaurant in the backstreets of the Australian coastal city of Geelong. Documenting a warts-and-all account of what it takes to open and run a new restaurant, chef and owner Aaron Turner reveals the daily challenges he faced – from the financial strains, the stress, fear and tantrums, to personal crises and the pressure of success and failure. His story is told through his own dated 'diary' entries, the development of recipes, a gradually unfolding narrative through each chapter, and stunning photography that captures the brilliance of a determined young chef in a new restaurant.

Black Pudding and Foie Gras

Author: Andrew Pern

Publisher: Face

ISBN: 0955893003

Category: Cooking, British

Page: 394

View: 5613

Recipes from a one-star Michelin chef in the English country side, featuring game cooking and traditional English food.

World-Class Swedish Cooking

Artisanal Recipes from One of Stockholm's Most Celebrated Restaurants

Author: Björn Frantzén,Daniel Lindeberg

Publisher: Skyhorse Publishing, Inc.

ISBN: 1626364931

Category: Cooking

Page: 320

View: 3916

Chefs Björn Frantzén and Daniel Lindeberg dish the kitchen secrets that have made their restaurant (Frantzén/Lindeberg) renowned as the Best Swedish Restaurant of 2012, earning two Michelin stars and delighted reviews from Swedes and tourists alike. From the raw, season-conscious ingredients to artistic plating, these one-of-a-kind dishes are the product of the uncompromising, detail-oriented chefs. Infuse some top-notch Swedish fun into your kitchen! Frantzén and Lindeberg take readers on their journey to culinary stardom, and their passion shines through in this beautiful book. They weave their story and culinary theory together with the dishes themselves, including descriptions, recipes, and stunning photographs that capture their colorful and thoughtful design. Many dishes were created specifically for this cookbook, to be implemented in Frantzén/Lindeberg’s ever-changing menu following publication. Prepare to be amazed by this compilation of meat, poultry, fish, and vegetarian entrees; breads, cheeses/butters, and sides; salads and amuse-bouches; and desserts. This smorgasbord includes: • Swedish crayfish with late autumn flowers • Pork with caramelized sesame and apples and carrots and mild curry • Poached and grilled guinea fowl with fried rhubarb and sage • Roast duck glazed with white miso • White and green asparagus with cilantro, lime, and lemongrass • Sweet, salty, and sour macarons • Salted caramel ice cream with chocolate and toasted canola oil With a foreword from novelist Mons Kallentoft and easy-to-navigate indexes of recipes and ingredients, World-Class Swedish Cooking is a must-have for every ambitious cook or restaurateur.

L' Astrance

The Cookbook

Author: Pascal Barbot,Christophe Rohat,Chihiro Masui

Publisher: Hachette Livre Direction Paris

ISBN: 9782812306624

Category: Cooking

Page: 416

View: 2601

For the first time, the internationally-renowned chef of L'Astrance reveals his recipes for the home chef.

Too Many Chiefs Only One Indian

Author: Sat Bains

Publisher: Face

ISBN: 9780955893025

Category: Cooking, British

Page: 450

View: 431

The multi-award-winning debut cookbook by Sat Bains. Winner of Best in the World Cookbook Design at the Gourmand World Cookbook Awards in Paris, and 7 other prestigious international awards. This linen-covered limited edition of Too Many Chiefs Only One Indian is packaged in an outer slipcase and mailing box and each copy is individually numbered.

Biota

Grow, gather, cook.

Author: James Viles

Publisher: Allen & Unwin

ISBN: 1925268497

Category: Cooking

Page: 248

View: 1700

Chef and owner of two-hatted Biota Dining in Bowral, New South Wales, James Viles has become one of Australia's most respected young chefs and restaurateurs, recognised for his commitment to sustainability and his dramatic modern food. He champions the use of seasonal, ethical produce to create honest, pure and delicious dishes. Biota Dining sits in Australia's Southern Highlands, a remarkably beautiful region known for its fertile farmland, dense forests and seasonal climate. James' philosophy is simple: listen to the local environment and take your inspiration and intuition from the very place that surrounds you. His dishes match ingredients, textures and flavours that exist alongside each other in nature. While James Viles might be redefining regional Australian cuisine, this notion of biota is relevant everywhere in the world. In this his first book, James invites readers to celebrate spectacular food created from the perfect balance of animal and plant life in the Southern Highlands. Biota contains over 80 delicious, seasonal and achievable recipes.

To the Bone

Author: Paul Liebrandt,Andrew Friedman,Heston Blumenthal

Publisher: Clarkson Potter

ISBN: 0770434177

Category: Cooking

Page: 288

View: 4297

What defines a chef? Despite the glamour attached to the profession today, a successful life in the kitchen is determined more by sacrifice than stardom, demanding a dedication bordering on obsession, all in pursuit of The Food. In this meditation on the culinary life that blends elements of memoir and cookbook, Paul Liebrandt shares the story of his own struggle to become a chef and define his personal style. To the Bone is Liebrandt’s exploration of his culinary roots and creative development. At fifteen, he began his foray into the restaurant world and soon found himself cooking in the finest dining temples of London, Paris, and ultimately, New York. Taking inspiration from the methods and menus of Marco Pierre White, Raymond Blanc, Jean-Georges Vongerichten, and Pierre Gagnaire, Liebrandt dedicated himself to learning his craft for close to a decade. Then, at New York City’s Atlas, he announced himself as a worldclass talent, putting his hard-earned technique to the test with a startlingly personal cuisine. He continued to further his reputation at restaurants such as Gilt, Corton, and now the Elm, becoming known for a singular, graphic style that has captured the public’s imagination and earned him the respect of his peers. Punctuated throughout with dishes that mark the stages of his personal and professional life, all of them captured in breathtaking color photography, this is Liebrandt’s literary tasting menu, a portrait of a chef putting it together and constantly pushing himself to challenge the way he, and we, think about the possibilities of food. From the Hardcover edition.

Keep Calm and Drink Up

Author: Andrews McMeel Publishing

Publisher: Andrews McMeel Publishing

ISBN: 1449409407

Category: Humor

Page: 160

View: 562

"In victory, you deserve champagne; in defeat, you need it," stated Napoleon Bonaparte. Inspired by the iconic World War II poster "Keep Calm and Carry On," Keep Calm and Drink Up is a gentle riff on the classic British war campaign. The original slogan inspired a stiff upper lip and optimistic energy, but Keep Calm and Drink Up proves that in the long run, it's a stiff drink and flowing spirits that really motivate the masses. Keep Calm and Drink Up features more than 100 proverbs and mantras from the likes of James Joyce, Ernest Hemingway, Rumi, Dave Barry, and Garrison Keillor, including: * "There comes a time in every woman's life when the only thing that helps is a glass of champagne." --Bette Davis * "I know the truth is in between the first and fortieth drink." --Tori Amos * "Twenty-four hours in a day, twenty-four beers in a case. Coincidence?" --Stephen Wright * "Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat." --Alex Levine

Supernormal

Author: Andrew McConnell

Publisher: N.A

ISBN: 9781743791325

Category:

Page: N.A

View: 5799

Brae

Recipes and Stories from the Restaurant

Author: Dan Hunter

Publisher: Phaidon Press

ISBN: 9780714874142

Category: Cooking

Page: 256

View: 2531

The debut book from Dan Hunter, the celebrated award-winning pioneer of modern Australian food In the countryside outside Melbourne, Chef Dan Hunter has transformed a rustic farmhouse into the award-winning Brae, one of Australia's most exciting dining destinations. Brae attracts diners from around the world with its fine-dining approach to hyper-local cuisine. In this, his first book, Hunter explores the theme of place and its impact on him and on his unique style of cooking. Set against the dramatic backdrop of Australia's landscape, his story is reflected in lush colour photography of his food and the environment.

Cook Beautiful

Author: Athena Calderone

Publisher: Abrams

ISBN: 1683351088

Category: Cooking

Page: 288

View: 9826

The debut cookbook from Athena Calderone, creator of EyeSwoon, with 100 seasonal recipes for meals as gorgeous as they are delicious. In Cook Beautiful, Athena reveals the secrets to preparing and presenting unforgettable meals. As the voice and curator behind EyeSwoon, an online lifestyle destination for food, entertaining, fashion, and interior design, Athena cooks with top chefs, hosts incredible dinners, and designs stunning tablescapes, while emphasizing the importance of balancing the visual elements of each dish with incredible flavors. In her debut cookbook, she’s finally showing the rest of us how to achieve her impeccable yet approachable cooking style. Included are 100 recipes with step-by-step advice on everything from prep to presentation—from artfully layering a peach and burrata salad to searing a perfect steak. Recipes include Grilled Zucchini Flatbread with Ramp-Pistachio Pesto, Charred Eggplant with Zaatar and Yogurt Tahini, Mezzi Rigatoni with Radicchio and Guanciale, Stewed Pork with Squash and Walnut Gremolata, Blood Orange Bundt Cake with Orange Bitters Glaze, and more. Organized by season, each section closes with a tablescape inspired by nature, along with specific table décor and entertaining tips. Cook Beautiful is where design meets food, where culinary tradition marries food styling, where home chefs become experts. These are luscious dishes to make for friends and family, with advice that will inspire you to create visually stunning, and still wholly delicious, culinary masterpieces.

Borago

Coming from the South

Author: Rodolfo Guzman

Publisher: Phaidon Press

ISBN: 9780714873978

Category: Cooking

Page: 288

View: 7600

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.

Now Panic and Freak Out

Author: Andrews McMeel Publishing LLC

Publisher: Andrews McMeel Publishing

ISBN: 1449418430

Category: Humor

Page: 160

View: 9691

A parody of the famed Keep Calm and Carry On British motivational poster, and featuring the same successful format as the best-selling Keep Calm and Carry On book, Now Panic and Freak Out is destined to be the mantra for the worriers of the world! Keep Calm and Carry On is all very well, but life just isn't that simple. It's time to panic. This clever collection features uncannily appropriate (for the times) quotes, such as: * "We experience moments absolutely free from worry. These brief respites are called panic." --Cullen Hightower * "The reason why worry kills more people than work is that more people worry than work." --Robert Frost * "I am an old man and have known a great many troubles, but most of them never happened." --Mark Twain

Little Ways to Keep Calm and Carry On

Twenty Lessons for Managing Worry, Anxiety, and Fear

Author: Mark Reinecke

Publisher: New Harbinger Publications

ISBN: 9781608820757

Category: Self-Help

Page: 144

View: 7431

First featured on a British poster produced during World War II, "Keep calm and carry on" has become the mantra of millions—but exactly how to keep calm remains a difficult question for most of us. The next time you are stressed by pressures at work, overwhelmed by life's challenges, or panicked by problems that seem unsolvable, reach for this book. In Little Ways to Keep Calm and Carry On, you'll find twenty short yet powerful lessons and anxiety-reducing techniques that will help you move past stressful moments with grace. Each lesson is so simple to learn and practice, you'll find that this pocket guide is all you really need whenever you need a little help keeping calm.

The Lost Kitchen

Recipes and a Good Life Found in Freedom, Maine

Author: Erin French (Chef)

Publisher: Clarkson Potter

ISBN: 0553448439

Category: Cooking

Page: 256

View: 7552

Subtitle in pre-publication: Recipes and a life found in Freedom, Maine.

The Sportsman

Author: Stephen Harris

Publisher: Phaidon Press

ISBN: 9780714874951

Category: Cooking

Page: 256

View: 8280

Named UK's best restaurant in the Estrella Damm National Restaurant Awards in 2016 and 2017 and Number 1 in the 2017 Square Meal UK Top 100 Restaurants outside London For home cooks, Stephen Harris, the chef at the UK's #1 restaurant, The Sportsman, shares the age-old and modern techniques to perfect 50 British classics. From all appearances, The Sportsman, in Whitstable, Kent, is a standard English seaside pub. Following years of hard work, Stephen Harris has transformed this bucolic locale into an internationally acclaimed restaurant serving innovative regional cuisine that has earned it the top spot in Britain - and a cult following around the world. The simple, stylish recipes in Harris's debut cookbook epitomize all that's great about British cooking, and showcase his pared-back style, while his personal writings and memorabilia provide rare insight into an extraordinary life.

Room for Dessert

Author: Will Goldfarb

Publisher: Phaidon Press

ISBN: 9780714876405

Category: Cooking

Page: 272

View: 4094

The definitive guide to perfect pastry from the former elBulli apprentice and his destination restaurant in Bali Will Goldfarb showcases a menu of desserts and fine pastry work at Room4Dessert in Ubud, Bali, with an approach inspired by local ingredients and stunning surroundings. In this, his first book, with a foreword by Albert Adrià, Goldfarb lifts the curtain on his creativity, revealing the processes that form the basis of his stand-out desserts, exploring taste, texture, and flavor. Home cooks can master basic recipes with the aid of step-by-step photography, then enter his creative world to see how staples can be turned into stunning masterpieces.

Best Kitchen Basics

A Chef's Companion for Home

Author: Mark Best

Publisher: N.A

ISBN: 9781742709802

Category: Cooking

Page: 272

View: 3120

Best Kitchen Basics takes the unique, gobsmackingly delicious basics from a world-renowned restaurant to the domestic kitchen. Best Kitchen Basics beats the revolutionary drum in the domestic kitchen—no longer are high-end techniques or recipes the sole domain of award-winning restaurants. Here, Mark Best breaks it down, putting the individual elements of each recipe into the home cook’s hands and empowering them to think differently. The book includes 100 original recipes built around thirty accessible ingredients—from eggplant to pumpkin and chocolate to eggs—and teaches how to use these ingredients as a base to create innovative recipes at varying levels of difficulty.

Ducksoup

The Wisdom of Simple Cooking

Author: Clare Lattin,Tom Hill

Publisher: Chronicle Books

ISBN: 1452161895

Category: Cooking

Page: 352

View: 3756

Sometimes a book comes out of a restaurant kitchen that speaks with such simplicity, wisdom, and surprise, that it inspires home cooks to rethink their approach to cooking. Ducksoup is one of these rare books. More than 130 recipes feature seasonal produce, meats, fishes, and cheeses elevated by achievable means. Over 130 color photographs and a design that's as delightfully original as the recipes bring the ambiance of this unique London restaurant— a Soho gem—to life, providing fresh thinking for cooks in kitchens everywhere.

The AGE Good Food Guide 2017

Author: Roslyn Grundy

Publisher: N.A

ISBN: 9781921486944

Category:

Page: N.A

View: 3328

Exciting news for Victoria's lovers of great food as the gourmet bible publishes its 37th edition. The Age Good Food Guide 2017 showcase the best places to eat in Melbourne, and throughout regional Victoria...For 36 years the release of Australia's most prestigious restaurant bible has been the biggest event on the local food calendar. We scour Victoria to find great places to eat. Only the very best restaurants are featured in the Guide. To be listed, a restaurant must score a minimum of 12 points out of 20. The very best restaurants are awarded the coveted chef's hats - a sign of consistency and excellence. We make some tough calls and some bold ones, without fear or favour, tackling local legends and up-and-comers alike. Some don't make the cut. Our reviewers dine anonymously and pay for their meals to deliver independent advice you can trust.