Due July 15 2013 • Gregoire Michaud, Miguel Sierra, Joseph Baker and Ryosuke Sugamata have accepted our Crème Caramel Challenge. Four great chefs and four ways to understand a universal dessert. • From Canada, the Belgian chef Philippe Vancayseele combines local ingredients and chocolate in an elegant way. • Philippe Conticini goes over his successful career for so good.. magazine. • Restless Dutch chef Frank Haasnoot keeps challenging himself and shows his most elegant glamorous pastry. • Jérôme de Oliveira explains his ‘nirvana’ to us from his headquarters at the French Riviera. • Marc Ducobu combines Belgian tradition and intercultural influences. • From Brazil, Javier Guillén proposes us a return to the most elemental – ‘back to basic’. • Bobby Schaffer, in the lead of Grace in Chicago, suggests slightly acidic desserts after a 12-dish menu. • Thomas Raquel shows us his successful doughnuts step by step. • We discover that a new meringue is possible thanks to Will Goldfarb. • Christian Hümbs walks along the boundaries of pastry with his aroma-menu. • Mexican Juan Pablo Cortés draws the purest lines with his architectonical designs. • Three-starred Christian Bau practices cosmopolitism from Perl, Germany. • New Yorker Gabriele Riva transfers his passion for geometry to his desserts at Nobu. • Olivier Fernández, director of Barcelona’s Pastry School, presents his molded éclairs collection in so good... magazine. • Yukihiko Kawaguchi shows us how to better control the temperature of chocolate to make the best bonbon. • We reveal pastry chef Antonio Bachour’s ‘wow’ factor. • We accompany Martín Lippo to a new path – yogurts d’auteur. • Talita Setyadi explains how she turned a passion for a blog into her profession. • We explore Gerhard Petzl’s baroque universe. • Jordi Puigvert talks about his latest book ‘Evolution’, new techniques and ingredients for modern pastry. • Dominique and Xavier Noel introduce the US Pastry Competition, approaching its 25th edition. • And we visit the exceptional Mast Brothers in Brooklyn. Their chocolate is artisanal and it looks like.
To be published: September 2013 Daniel Patterson is the head chef of Coi, a restaurant in San Francisco, California. At Coi, Patterson mixes modern culinary techniques with local, wild and cultivated ingredients to create highly original dishes that speak of place, memory and emotion. It's an approach that has won him two Michelin stars and a worldwide reputation for pioneering a new kind of California cuisine. Coi, the cookbook tells the story of restaurant its dishes and Patterson's philosophy. Beginning with a look at California - how Patterson arrived there an its influence on Coi - the book takes the reader into the Coi kitchen, and through an eleven course Coi tasting menu. It does so by way of a series of short essays, each comprised of an engaging text and narrative recipe, which reveal the story and inspiration behind the restaurant's creative dishes. The stories behind a further fifty selected dishes are also narrated, and are accompanied by conversational recipes. The book includes 150 specially commissioned colour photographs showing the finished dishes as well as atmospheric images of the restaurant, the California landscape and portraits of Coi's staff and suppliers.
Daniel Patterson was born in Massachusetts and moved to California in 1989, where he now has three restaurants: Coi (2006), Plum (2010) and Haven (2012). At Coi, Patterson mixed modern culinary techniques with local and cultivated ingredients to create highly original dishes that speak of place, memory and emotion.
Pages: 304 Dimension: 290mm X 214mm Author: PATTERSON, DANIEL
AVAILABLE FIRST AT THE COOKERY BOOK! D.O.M. Discovering New Brazilian Ingredients Author: Atala Alex
Alex Atala: Discovering New Brazilian Cuisine is an exclusive look at one of the world's most exciting chefs, his unique relationship with the produce of his native Brazil and the food he creates from it.
Recently voted as number 4 in the San Pellegrino 50 Best Restaurant Awards, Alex Atala's restaurant D.O.M has built its unique style of cuisine on the discovery and exploration of Brazilian ingredients combined with a commitment to finding sustainable solutions to sourcing them to the benefit of the Amazon and its people.
A former punk DJ who was classically trained as a chef in Europe, Atala refuses to import ingredients such as caviar, truffles and fois gras, staples in many high-end restaurant kitchens, into Brazil and instead scours the Amazon for indigenous produce to fuse with classical techniques in his cooking. He then works with the Amazon's native communities and small-scale producers to extend the availability of these native products around Brazil.
This commitment to not only producing delicious food, but also using his kitchen as a tool for social responsibility and conservation has led to the introduction of many new and unknown ingredients onto his menu, such as a new variety of palm heart that can be farmed and harvested sustainably; the first of its kind.
This book will tell the individual stories of 65 of the unique ingredients that are used in the kitchens at D.O.M. and Alex's relationship with them. Each ingredient will be accompanied by a recipe for one of the dishes that it is utilized in and a beautiful image of both the ingredient and the finished dish.
The fascinating texts, stunning photographs and inspiring recipes will combine to create a beautiful cookbook that is fully accessible to the general reader.
Pages: 320 Dimension: 290mm X 250mm Author: ATALA, ALEX
Publication Date: Late August 2013 This year, I've got the message loud and clear that as everyone comes under bigger and bigger financial pressure, they want help to cook tasty, nutritious food on a budget - so this book was born completely out of public demand.
It draws on knowledge and cooking skills to help you make better choices, showing you how to buy economically and efficiently, get the most out of your ingredients, save time and prevent food waste. And there's no compromise - I'm talking big flavours, comfort food that makes you happy, and colourful, optimistic dishes. As well as that, every single recipe in the book is cheaper per portion than your average takeaway, so every choice is a great value choice. Our biggest luxury is knowledge, whether times are hard or not, so get kitchen smart and smash the recession.
Publication Date: October 2013 The greatest British dishes, as reinvented by Heston Blumenthal
British gastronomy has a grand old tradition that has been lost over time. Now our most inventive chef is out to reclaim it. Heston Blumenthal, whose name is synonymous with cutting-edge cuisine, nonetheless finds his greatest source of inspiration in the unique and delicious food that our sceptered isle once produced. This has been the secret to his success at world-famous restaurants The Fat Duck and Dinner, where a contrast between old and new, modern and historic, is key. Historic Heston charts a quest for identity through the best of British cooking that stretches from medieval to late-Victorian recipes. Start with twenty-eight historic dishes, take them apart, put them together again and what have you got? A sublime twenty-first-century take on delicacies including meat fruit (1500), quaking pudding (1660) and mock turtle soup (1892). Heston examines the history behind each one's invention and the science that makes it work. He puts these dishes in their social context and follows obscure culinary trails, ferreting out such curious sources as The Queen-like Closet from 1672 (which offers an excellent method for drying goose). What it adds up to is an idiosyncratic culinary history of Britain. This glorious tome also gives a unique insight into the way that Heston works, with signature dishes from both Dinner and The Fat Duck. With illustrations from the genius that is Dave McKean, and some of the most superb food photography you'll ever see, Historic Heston is a book to treasure. You think you know about British cooking? Think again. http://www.youtube.com/watch?v=sIzQ-cjep5I
Publication Date: November 2013 Gelato Messina, the cookbook, is beautifully illustrated and fully photographic, filled with the recipes that made this Sydney establishment so famous. The book is split into two sections: one features basic recipes along with step-by-step instructions and technique tips on how to make the foundation flavours commonly used in Gelato Messina's work - try Dulce De Leche, Pear and Rhubarb, Poached Figs in Masala or Salted Caramel and White Chocolate; the second showcases Gelato Messina's spectacular gelati cakes and mini-creations. Learn how to make your very own Dr Evil's Magic Mushroom with a Mini-me on the side. Indulge in a Royal with Cheese, ice cream-style, or try your hand at Gelato Messina's signature gelato cake, Hazelnut Zucotto. These recipes will challenge everything you believed about ice cream, but the results will be worth it. Since opening in Sydney in 2002 Gelato Messina has set the benchmark for gelato in Australia. Their aim is simple: to create the best gelati using only the freshest ingredients and to make everything from scratch. As they say, "From the meticulous roasting and endless grind of pistachios, to the baking of our own apple pies and brownies, or to the sweet smell of stewed spiced rhubarb, absolutely everything is made lovingly in-house by our little team of mad professors." Gelato Messina take their gelati seriously, and the results can be seen in the fabulous and crazy creations that are displayed in their shop window every day. No more are the days of two scoops or three, Gelato Messina's cakes and ice creams are works of art in their own right. Hamburgers are reimagined using milk chocolate crackle gelato, an apricot 'egg' along with compressed cucumber; the traditional black forest gateaux is reinvented as a futuristic sculpture, complete with kirsch semi freddo, amarena cherries and chocolate fondant gelato; and their unique take on the '80s classic, bombe Alaska is filled with raspberry sorbet and chocolate fondant, served on a bed of flourless chocolate sponge and finished with the finest Italian meringue. Gelato Messina isn't just different, it's out of this world.
Publication Date: Late September 2013 If you have ever wondered what Maggie Beer's lucky guests are treated to for the Christmas feast, New Year's Eve celebrations or after a day's crabbing at Port Parham, then you'll find the answers here. In this sumptuously illustrated cookbook, Maggie shares her favourite recipes and menus for entertaining friends and family for all the festive events surrounding Christmas-time in her beloved Barossa
Introducing new and advantageous ingredients, simplifying the processes, improving the performance and applications of each product; in short, optimizing the technical side of pastry to the maximum. This is what evolutionary pastry is about, which Jordi Puigvert practices and teaches all over the world as a technical advisor for countless firms.
In a didactic way, and with numerous step-by-step pictures for each technique, the book focuses on the so-called ‘technological’ ingredients, revealing their little known applications in pastry products. Puigvert proves that there are ingredients available to the artisans nowadays which do not subtract quality or nobility from a product at all, but allow to obtain magnificent results regarding texture, preservation and better interaction with other ingredients.
Jordi Puigvert has traveled the world teaching pastry and culinary professionals the results of his research and technical progresses. As for the regular courses he gives, places like Hong Kong, Italy, Singapore, the USA or Taiwan –among other– are usual on his agenda.
If there is a natural ingredient, with an origin and extraction method similar to that of the usual ones, and which provides us with practical and specific solutions in our daily tasks, why shouldn’t we use it? Jordi Puigvert has deeply researched the technical possibilities of gelling and thickening agents, emulsifiers, etc. with a very clear objective – offering the pastry professional specific solutions to fight off everyday problems. In this section, all the complete recipes worked throughout the book are compiled. It is a total of 20 creations of modern pastry (cakes, desserts, marshmallows, macaroons, etc.) with over 60 components, as well as their final assembly
How can we whip a meringue without applying heat, without using egg whites and still obtaining the greatest stability?
How can a gelatin withstand temperatures of up to 80ºC –for example inside a cake– and still hold its structure?
How can we keep a frozen product from losing water while thawing?
How can we make a cuttable pistachio praliné without the need for chocolate couverture or cocoa butter?
How can we easily turn a regular mousse into a frozen one without modifying the basic recipe?
Find the answers to these questions and more inside EVOLUTION
Preparation processes with step-by-step photographs 20 application techniques Datasheets of all the products 60 recipes
Pages: 240 Dimension: 280mm X 230mm Author: PUIGVERT, JORDI
With more than 100 original recipes, BILL'S ITALIAN takes inspiration from the diversity of Italian regional food to make the most of fresh seasonal produce. Concentrating on simple, flavoursome dishes with short ingredient lists and uncomplicated methods, the recipes in this book are divided by solution-driven chapters that embody Bill's casual cooking and his spirit of generosity and sharing--approaches that perfectly reflect the Italian lifestyle. As our pace of life gets ever faster and cooking for friends and family takes on the same hectic anxiety, why is it that a holiday in Italy sends me home optimistic, revitalised and striving to be a 'little bit more Italian'? It can't be simply the great coffee (although that's certainly revitalising), the crisp pizza and fritto misto, or the antipasto platters shared under wide blue skies... There is something about the joyfully uncompromising Italian lifestyle, the stubborn refusal to hurry (over lunch, or to catch the autobus), and the sacrosanct importance of sitting down to dine with family that I always resolve to bring home to my kitchen. (And, of course, the golden rule of travel applies: never mention politics, money or sport. Stick to food -- in Italy it's always a winner.) Bill Granger
Pages: 240 Dimension: 248mm X 187mm Author: GRANGER, BILL
The first cookbook from the rockabilly chefs Ben Milgate and Elvis Abrahanowicz who continue to wow packed houses with super-slow-cooked meats and seafood, alongside fresh and inventive vegetable dishes. The relaxed but exuberant atmosphere translates perfectly to this beautifully produced book - a collection of more than 60 of their best-known recipes from slow-cooked lamb to suckling pig, mouth-watering crispy-fried brussels sprouts to empanadas and seafood accented by their luscious cocktails - the photography will transport you to Buenos Aires by way of Sydney. This unique book captures the spirit of Argentina and the joy of good food, eaten well. It celebrates good food, good friends and good times. The pair open the doors to their award-winning Sydney restaurants Bodega, Porteno and Gardels Bar, sharing the food and the stories that helped land these places on must-eat-at lists across Australia. Join Ben, Elvis and friends on a perfect picnic complete with burgers and vintage motors. Discover how to select the right wood for an Argentinean barbecue and how to cook a whole beast. Recipes for a Good Time is more than just a book of recipes, it is a whole lot of fun. AUTHOR SIGNED COPIES.
Pages: 244 Author: MILGATE, BEN & ABRAHANOWICZ, ELVIS
Publication Date: September 2013 Darren Roberston and Mark LaBrooy are the faces of a new, grassroots approach to cooking – delicious food based on an ethos of community, sustainability and growing-it-local. Professional chefs, mad surfers, keen gardeners and foragers, Darren and Mark live by this philosophy in everything they do – when cooking in their café, Three Blue Ducks, and in their garden. In their first book, Mark and Darren share more than 80 of their most enticing recipes, using eggs direct from their ‘Chook Mahal’, honey from their bees, local meat and seafood, and loads of herbs and veggies grown in the garden. Enjoy mouth-watering Sticky Pork Ribs, Barbecued Calamari, Spiced Chicken in a Brown Paper Bag, Home-Toasted Muesli and Salted Caramel Banana Muffins.
Publication Date: October 2013 Join Luke Nguyen on a culinary and cultural journey through the country of his heritage to discover the people and food that have endeared Vietnam to the millions of international travellers who visit each year. Tying in with Luke's immensely popular TV show, Luke Nguyen's Vietnam, this book follows his trip from southern Vietnam up to the north, through the marketplaces, backyards and kitchens of strangers and family alike. In addition to the stunning location photography and mouth-watering food shots, Luke's records of his experiences with the people he meets and the places he visits along the way pepper the pages of this book, breathing life into the classic recipes of Vietnam, from pho to banh mi and everything in between.
Publication Date: 21 October 2013 This is truly a spectacular production. Join Guy Grossi as he travels around the gastronomic paradise that is Italy, tasting the best of Italian food and meeting the passionate artisans who produce it. Then cook your way thrugh 150 authentic and irresistible recipes inspired by his journey. Guy Grossi is an icon of Italian cooking in Australia. He is the owner of Grossi Restaurants including Grossi Florentino, Mirka Continental Bistro, Merchant Osteria Veneta and Grossi Trattoria in Bangkok. His latest venture is Ombra.
Quick Fix: Every Occasion Recipes for the Thermomix. The sequel to the bestseller Quick Fix In The Thermomix, makes cooking delicious meals for every occasion 'a piece of cake'. Each recipe on its own can be a humble meal, sweet treat or snack. Yet teamed with complimentary recipes you have a delightful culinary experience - the whole is most certainly greater than the sum of its parts. Accessible to all, these recipes have been carefully crafted for impressive entertaining without the complexity. Alyce's other titles include: Quick Fix hb $49.99, Alyce Alexandra Low Carb hb $29.99
Publication Date: September 2013 Hamburger Gourmet takes an already beloved food and turns it into 58 spins on the classic formula.
From Victor Garnier and the team at blend hamburger, the Parisian restaurant that has taken this humble food to towering new heights, this collection of delicious recipes celebrates the burger. Reflecting the recent trend for burgers of every type and description, Hamburger Gourmet takes you from the beautiful simplicity of a classic beef burger to burgers made of everything from chicken to quinoa, along with blendies, delicious American sweets with a French twist. With separate instructions on buns, sauces and accompaniments, these 58 recipes will give even the biggest burger-lover new ideas for surprising twists on old favourites.
David Japy is an accomplished food photogrpaher, Elodie Rambaud is a much sought-after food styist and Victor Garnier is the founder of the Blend chain of chic burger bars in paris. They had a very good time making this book.
Pages: 160 Dimension: 240mm X 190mm Author: JAPY,DAVID;RAMBAUD,ELODIE;GARNIER,VICTOR