From Venison Pie, made from deer shot by Marco himself, through to Croustade of Quails Egg Maintenon; from Yew Tree Fish and Chips to Souffle of Raspberries, the food at Marco Pierre White's Berkshire pub, the Yew Tree, blends traditional pub fare with the very best of modern English cooking.
The approach that has been so successful there inspires this wonderful book.
In this fascinating but accessible book from one of the world's greatest chefs, Marco Pierre White shows how to find and catch the best food, from mushrooms to salmon, and then what to do with those ingredients to make truly stunning food without spending hours preparing it.
Throughout, there are inspirational tips on how to get the best results, beautiful photographs of the recipes and a real insight into the natural goodness of food brought in from the wild.
Accompanying the series on ITV, this is sure to be one of the most popular cookery books of the year.
This is a treatment of the gastronomy of Burgundy - traditionally about serious eating - as a voyage of discovery for convivial eaters rather than food experts. Looking at customs, bistros and country auberges, it offers a flavour of the region's eating habits. Their A Taste of Provence won for the author/photographer team of Julian More and his daughter, Carey, the Prix Litteraire Alexandre Dumain for the best book on French gastronomy.
Dimensions: 198 x 140 mm
From the proprietor of St. John Restaurant, which won the 2001 Moët & Chandon Restaurant Award, comes this fascinating, cutting-edge guide to preparing carnivorous dishes.
Written in the same entertaining and accessible voice that made Nose to Tail Eating a certified foodie classic, this beautiful new collection of recipes by Fergus Henderson teaches you everything you'll ever need to know to prepare even more mouthwatering, offal classics, from pork scratching, fennel and ox tongue soup, and pressed pig's ear to sourdough loaves and lardy cakes, chocolate baked Alaska, burnt sheep's milk yogurt and goat's curd cheesecake, among others.
While taking you through more than a hundred simple, easy-to-follow recipes, Henderson explains why nearly every part of every animal we eat is a delicious treat waiting for the hands of a patient cook to prepare it.
Baked goods that are marvels of ingenuity and simplicity from the famed Bouchon Bakery
The tastes of childhood have always been a touchstone for Thomas Keller, and in this dazzling amalgam of American and French baked goods, you'll find recipes for the beloved TKOs and Oh Ohs (Keller's takes on Oreos and Hostess's Ho Hos) and all the French classics he fell in love with as a young chef apprenticing in Paris: the baguettes, the macarons, the mille-feuilles, the tartes aux fruits.
Co-author Sebastien Rouxel, executive pastry chef for the Thomas Keller Restaurant Group, has spent years refining techniques through trial and error, and every page offers a new lesson: a trick that assures uniformity, a subtlety that makes for a professional finish, a flash of brilliance that heightens flavor and enhances texture. The deft twists, perfectly written recipes, and dazzling photographs make perfection inevitable.
Taking inspiration from wild and seasonal ingredients, this book shows the reader how to make a selection of Nordic favorite recipes. Beautifully photographed and designed, this book will take you on a culinary adventure into the pure heart of Nordic cooking.
Mikkel Karstad is the current head chef at Christianborg, the Danish Parliament and food writer and former gastronomic advisor to Claus Meyer (founder of the famous Copenhagen restaurant Noma). Mikkel trained at Tante Claire in London, Bagatelle in Paris, and Kommandant in Norway. His fantastic blog is at weyoutheyate.com where he shares his recipes and favorite ingredients.
D.O.M - Brazil. Ranked #16 in the top 100 restaurants of the world 2017.
Ranked #11, 2016
Ranked #9, 2015
Ranked #7, 2014
Ranked #6, 2013
Ranked #4, 2012
Ranked #7, 2011
Ranked #18, 2010
Ranked #24, 2009
Ranked #40, 2008
Ranked #38, 2007
Ranked #50, 2006
"Whenever I see that Dos Equis commercial - 'the most interesting man in the world' - I always think, no, that's not true. The most interesting man in the world is Alex Atala." - David Chang
"A cuisine unlike anything I've ever had in my life." - Daniel Humm, Eleven Madison Mark
"I believe that cuisine is the most important link between nature and culture." - Alex Atala
At D.O.M. in Sao Paulo, widely regarded as one of the world's best restaurants, you won't find the traditional staples of fine dining on the menu. For the past 15 years, acclaimed chef Alex Atala - a native of Brazil and the only chef named one of TIME magazine's 100 Most Influential People in the World in 2013 - has refused to import any ingredients traditionally found in the European kitchens where he once trained. Instead, Atala scours the lush bounty of the Amazon for indigenous produce and proteins, crafting a cuisine that is steeped in classical techniques yet distinctly and uniquely Brazilian.
D.O.M.: Rediscovering Brazilian Ingredients is Atala's first major cookbook. Here, he offers an in-depth look at the products and creative process that make up his innovative cuisine. The book features 65 recipes such as Fresh Heart of Palm with Scallops and Coral Sauce; Lightly Toasted Black Rice with Green Vegetables and Brazil Nut Milk; Lamb Hind Shanks with Yam Puree and Pitanga; and Priprioca, Lime, and Banana Ravioli. 150 stunning color photographs bring each dish to life and reveal the lush, vibrant landscapes of Atala's Brazil. The result is an immersive experience that transports readers into the streets of Sao Paulo and the rain forests of Amazon. Also featuring an introduction by chef Alain Ducasse, D.O.M.: Rediscovering Brazilian Ingredientsexplores the mind of one of the world's best chefs as he captures flavors that can be found nowhere else in the world.
By Francine Segan
Join Francine on a virtual tour of Italy with more than 125 recipes for cookies, cakes, pastries, frozen confections, and more. Favorites such as Cannoli and Zuppa Inglese are featured along with unusual regional specialties such as Licorice Granita and Chocolate Eggplant.
In addition to beloved classics and traditional holiday fare, readers will find contemporary sweets enjoyed by Italians today—including a light and luscious “updated” Tiramisù that does not use raw eggs.
Segan brings each recipe to life, introducing the countless cooks from whom she learned them: Italian grandmothers and young foodies, pastry chefs and bakery owners, food writers and internationally renowned sweets manufacturers. A chapter on after-dinner drinks rounds out this ultimate, comprehensive guide.
Eleven - USA. Ranked #1 in the top 100 restaurants of the world 2017.
Ranked #3, 2016
Ranked #5, 2015
Ranked #4, 2014
Ranked #5, 2013
Ranked #10, 2012
Ranked #24, 2011
Ranked #50, 2010
Eleven Madison Park is one of New York City's most popular fine-dining establishments, and one of only a handful to receive four stars from the New York Times. Under the leadership of Executive Chef Daniel Humm and General Manager Will Guidara since 2006, the restaurant has soared to new heights and has become one of the premier dining destinations in the world.
ELEVEN MADISON PARK: THE COOKBOOK is a sumptuous tribute to the unforgettable experience of dining in the restaurant, where the latest culinary techniques are married with classical French cuisine. The book features more than 125 sophisticated recipes, arranged by season, adapted for the home cook, and accompanied by stunning full-color photographs by Francesco Tonelli. ELEVEN MADISON PARK is sure to be one of the most talked-about cookbooks of 2011.