- Coco 10 World Leading Masters Choose 100 Contemporary ChefsISBN: 9780714859576
Publication date: 01/11/2010
Coco is an exciting, unprecedented guide to the most exceptional talent in the international restaurant world. Following in the footsteps of Phaidon's successful 10x10 series featuring emerging young artists in different fields, such as contemporary art, architecture , photography, and graphic design, Coco presents 100 of the best emerging chefs from around the world selected by 10 superstar chefs: Ferran Adrià (Spain), Mario Batali (USA), Shannon Bennett (Australia), Alain Ducasse (France), Fergus Henderson (UK), Yoshihiro Murata (Japan), Gordon Ramsay (UK), René Redzepi (Denmark), Alice Waters (USA), and Jacky Yu (Hong Kong). The selected 100 chefs are creating the most innovative cuisine today. From Singapore to New York, Stockholm to Surrey, Hong Kong to Paris, these chefs are pushing their craft to new heights and are beginning to receive international attention for their cooking.
Arranged alphabetically by chef, the book will present each chef over two spreads with a sample menu and signature recipes, original color photographs of the recipes and of the restaurant, the chef at work, and the chef's environment, including farmers' markets and favorite ingredients. The chef-curators present each of their selected chefs in the form of short insightful essays, and also discuss one specific dish that has had a particular significance throughout their life or career, accompanied by a recipe and photograph of the dish.
Part cookbook, part guide to the world's best new restaurants, and part who's who of the international food scene, Coco showcases the cooking of today's best new chefs, as chosen by 10 international culinary stars.
Author: VARIOUSPrice: $39.99
- Down and Out in Paris and LondonISBN: 9780141184388
Publication date: 01/12/2001
'The white-hot reaction of a sensitive, observant, compassionate young man to poverty'
With an Introduction by Dervla Murphy'The white-hot reaction of a sensitive, observant, compassionate young man to poverty'DERVLA MURPHYGeorge Orwell's vivid memoir of his time living among the desperately poor and destitute is a moving tour of the underworld society. Written when Orwell was a struggling writer in his twenties, it documents his 'first contact with poverty': sleeping in bug-infested hostels and doss houses of last resort, working as a dishwasher in Paris, surviving on scraps and cigarette butts, living alongside tramps, a star-gazing pavement artist and a starving Russian ex-army captain. Exposing a shocking, previously hidden world to readers, Orwell gave a human face to the statistics of poverty for the first time. In doing so, he found his voice as a writer.'Orwell was the great moral force of his age' Spectator
Dimension: 198mm X 130mm
Author: ORWELL, GEORGEPrice: $22.99
- Eating With The ChefsISBN: 9780714865812
Publication date: 01/03/2014
Eating with the Chefs documents the daily meal shared by chefs and front-of-house staff at eighteen top restaurants including Noma, Le Chateaubriand and The French Laundry. Captured through exquisite photography by Per-Anders Jorgensen and easy-to-follow recipes Eating with Chefs provides a unique insight into the ordinary food behind the immaculate kitchen walls.
Dimension: 275mm X 260mm
Author: STEVENS, TARA & JORGENSEN, PER-ANDERSPrice: $75.00
- Edible Atlas Around the World In Thirty-Nine CuisinesISBN: 9780857868558
Publication date: 01/05/2014
The Edible Atlas is a book for intrepid cooks. Mina Holland explores what and why people eat as they do across the world, demystifying the flavours, ingredients, techniques and dishes at the heart of thirty-nine different cuisines. With fully adaptable recipes to suit beginners and confident cooks alike, learn to recreate dishes from across the globe - from a South Indian Coconut Fish Curry to Scandinavian pickled cucumbers, from a spicy Levantine Muhammara to a Danish Dream Cake, from an unbeatable Spanish Tortilla de Patatas to the ultimate Caribbean Jerk Chicken.Weaving snippets of anecdote, history and literature in with recipes and words of wisdom from some of the world's most seasoned food experts - such as Yotam Ottolenghi, Jacob Kenedy, Jose Pizarro and Giorgio Locatelli - The Edible Atlas is as comfortable in the kitchen as it is at your bedside.
Author: HOLLAND,MINAPrice: $35.00
- Empires of Food Feast Famine and the Rise and Fall of CivilizationsISBN: 9780099534723
Publication date: 01/07/2011
For thousands of years we have grown, cooked and traded food, and over that time much has changed. Where once we subsisted on gritty, bland grains, we now enjoy culinary creations and epicurean delights made with vegetables from the New World, fish trawled from the deep sea, and flavoured with spices from the Orient. But how did we make that change from eating for survival to the innovations of modern cuisine? How has food helped to shape our culture? And what will happen when global warming and peak oil have their inevitable effect on agriculture? Empires of Food is an authoritative exploration of the innumerable ways that food has changed the course of history.
Author: FRASER, EVAN DG & RIMAS, ANDREWPrice: $19.99
- Far Afield Rare Food Encounters from Around the WorldISBN: 9781607749202
Publication date: 01/11/2016
Food and travel writer Shane Mitchell and photographer James Fisher have traveled the world on assignment for food and travel publications such as Travel + Leisure and Saveur. Along the way, they have encountered the fascinating people who are keeping the world's oldest traditional foodways alive, such as sacred taro farmers in Hawaii who have never left the islands, fisherman on the Swahili coast, and Icelandic shepherds who still use the techniques of their Viking ancestors. Full of lush photography from far-flung locations all over the globe, Far Afield profiles these people, sharing their unique and captivating stories and recipes.
Shane Mitchell is a Saveur contributing editor. Formerly, she was Travel + Leisure's special correspondent. Her writing has also appeared in Australian Gourmet Traveller, Afar, Bon AppUtit, Bitter Southerner, Departures, Serious Eats, and other publications. In 2010, she was awarded the IACP Bert Greene Culinary Writing prize. She kayaks on the St. Lawrence River and collects handmade knives wherever she travels. When not on the road, she lives in New York's Mohawk Valley.
Author: MITCHELL, SHANEPrice: $69.99
- GLOBAL COOKING AROUND THE WORLD IN 60 RECIPES (OPS)ISBN: 9789087240561
Author: POSTMA, AEMILYPrice: $27.99
- Great Grand and Famous Chefs and Their Signature DishesISBN: 9780980466720
Publication date: 01/10/2009
Ever wondered which ingredients combined to create today’s superstar chefs? Did they learn to cook in their mothers’ kitchens? Collaborate with their contemporaries? Rebel against their mentors? Are they children of Escoffier? Do they stand in the shadow of the great Fernand Point? These questions and their answers are all part of the story told in this
study of the development of haute cuisine and the rise of the chef-patron, from Marie-Antoine Careme (the first celebrity chef, known as ‘the king of chefs and the chef of kings’) to the superstar chefs of today such as Ferran Adria, Heston Blumenthal, Joel Robuchon, Thomas Keller, Gordon Ramsay, Marco Pierre White and Australia’s own Tetsuya Wakuda. Includes 20 profiles including Paul Bocuse, Michel Guerard, Albert & Michel Roux, Alice Waters, Michel Bras, Anton Mossimann, Raymond Blanc, Daniel Boulud, Marco with recipes in chronological order. These biographical essays – detailing the background, development and influences o f each chef, as well as their contribution to cuisine – combines a complex portrait of the chef-patron: restaurateur, businessperson, artist, eccentric, self-promoter, bully, perfectionist, prodigy, rock star, upholder of tradition, genius, humble cook.
Dimension: 240mm X 300mm
Author: GUBLER, FRITZPrice: $49.99
- Hip Hotels - BudgetISBN: 9780500283028
Publication date: 01/10/2001
The fourth in the series, revealing that all the ingredients that make a "Hip Hotel" - fantasy, originality, style, location - are available at less than astronomical rates, if you know where to look: urban or remote, historic or post-industrial, Sunset Boulevard or the Australian outback.
Author: YPMA, HERBERTPrice: $37.95
- My Life On A Plate Favourite Recipes from Around the WorldISBN: 9780857833013
Publication date: 01/10/2015
Publication Date: October 2015
With Kelis’s diverse background – her mother is half Chinese, half Puerto Rican and her father is African-American – her food is a melting pot of Southern soul food, Caribbean and Asian cuisine, plus spices and exotic seasonings inspired by her travels. My Life on a Plate features a range of recipes and flavours, from classics such as Jerk Ribs, Plantain Mash and Peach Blackberry Buckle to the more inspiring Jumbo Shrimp with Tomato Fricassee and Strawberries and Goat’s Cheese Ice Cream, plus her signature sauces such as Guava Jam, Wild Cherry Barbecue (with Shredded Beef Sliders) and Ginger Sesame Glaze (with Duck Confit). Kelis says, ‘As much as my music is who I am, so is my cooking. Food has become such a way of life, sort of like what you listen to, who you’re with, what you’re wearing. My character comes through in my cooking.’ -
Author: ROGERS, KELISPrice: $39.99
- Streetfood Authentic Snacks from All Over the WorldISBN: 9783833156151
Publication date: 01/12/2011
On the surface, cities like Naples and Marrakech, New York and Tokyo, Paris and Sao Paolo might appear to have rather more differences and contrasts than affinities, but if you think about it, there is one thing that links all these cities, or rather all the world's big cities: street food, which, as well as being perfect for sudden attacks of hunger, represents a genuine insight into metropolises and cultures around the globe. This book, packed with glorious color photographs, presents the very best in street food, with images, information, and recipes for the specialties habitually prepared and consumed on the street. It is a discovery of traditions, cultures, customs, and ways of life--street food reflects the lifestyle of a nation. It also represents an opportunity to meet and socialize: the outdoor, informal setting and the lack of set times facilitate interpersonal relations, be it in front of an all-American hot dog stand, over Sicilian arancini, Japanese yakitori, or Brazilian Bahia acaraj s.
Dimension: 230mm X 180mm
Author: DIAMANTI CARLA AND ESPOSITO FABRIZIOPrice: $29.99
- Where Chefs Eat A Guide to Chefs Favourite Restaurants (2015) New EditionISBN: 9780714868660
Publication date: 01/01/2015
Forget the restaurant guides compiled by a panel of mysterious experts, these guides are by the real insiders: more than 600 of the world's leading chefs. Listing their favourite places to eat from neighbourhood eateries to high-end restaurants, Where Chefs Eat is the ultimate guide to the world's best food. With entertaining reviews the books should appeal to restaurant-goers and food lovers worldwide.
Dimension: 210mm X 146mm
Author: PHAIDONPrice: $29.99