El Bulli - Spain. Ranked #2 in the top 100 restaurants of the world 2010.
Ferran Adria voted 'Chef of the Decade' by Restaurant Magazine.
For the first time, "A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adria" allows unprecedented access to one of the world's most famous, sought after and mysterious restaurants. Having held three Michelin stars since 1997, and regularly voted Best Restaurant in the World by a panel of 500 industry professionals, elBulli has been at the very forefront of the world restaurant scene Ferran Adria became head chef in 1987.
Alinea - USA. Ranked #21 in the top 100 restaurants of the world 2017.
Ranked #15, 2016
Ranked #26, 2015
Ranked #9, 2014
Ranked #15, 2013
Ranked #7, 2012
Ranked #6, 2011
Ranked #7, 2010
Ranked #10, 2009
Ranked #21, 2008
Ranked #36, 2007
The dishes at Grant Achatz's award-winning Chicago restaurant Alinea are entirely new, yet what diners taste often resurrects their most cherished food memories.
Achatz has said that flavor is memory, and of all the ways in which Alinea appeals to the senses, it's flavor that he has harnessed and reinvented in a kitchen that never rests on its laurels.
NAMED BEST BOOK ABOUT FOOD 2015 BY BOOKSABOUTFOOD.COM
Juan Mari Arzak is the owner and chef of Arzak restaurant in San Sebastian, Spain, and was one of the first Spanish chefs to be awarded 3 Michelin stars. The restaurant is now rated 8th best in the world, and Juan’s daughter Elena, who cooks with him, was voted best female chef in the world in 2012. They both studied with the great chefs of their day – Juan in France with Paul Bocuse and the Troisgros brothers; Elena with Alain Ducasse, Ferran Adrìa and Pierre Gagnaire. ‘What we eat, how we eat, is in our culture,’ says Elena, ‘our signature cuisine is Basque. Our taste is from here. We were born here. We cook unconsciously with this identity.’ Thus Arzak is considered to be one of the most influential masters of the New Basque cuisine, which has continued to have a major influence on international cuisine, particularly on such world renowned chefs as Ferran Adrià, who took the techniques pioneered by Arzak to new heights.
Originally published in Spanish and now available in English for the first time Arzak Secrets is THE behind the scenes recipe and technique book from the world famed restaurant. Gorgeously photographed, this volume is a glimpse at some of the secrets behind the dishes that have made the restaurant and chef famous. Arzak’s kitchen is a laboratory for flavors, aromas and textures, and his dishes and techniques are revealed in this fascinating cookbook, which is not only for professionals looking for inspiration but for any dedicated cook committed to understanding the creative development and innovations behind this exceptional food.
Atelier Crenn - USA. Ranked #83 in the top 100 restaurants of the world 2017.
The debut cookbook from the first female chef in America to earn two Michelin stars
Atelier Crenn is the debut cookbook of Dominique Crenn, the first female chef in America to be awarded two Michelin stars—and arguably the greatest female chef in the country. This gorgeous book traces Crenn’s rise from her childhood in France to her unprecedented success with her own restaurant, Atelier Crenn, in San Francisco. Crenn’s food is centered around organic, sustainable ingredients with an unusual, inventive, and always stunning presentation. To put it simply, Crenn’s dishes are works of art. Her recipes reflect her poetic nature with evocative names like “A Walk in the Forest,” “Birth,” and “The Sea.” Even the dishes that sound familiar, like Fish and Chips, or Broccoli and Beef Tartare, challenge the expected with their surprising components and her signature creative plating. This impressive and beautiful cookbook by a chef who is often the only woman to be mentioned in the same breath with other culinary giants is bound to captivate the food world.
Highly talented and creative young chef Brent Savage and uber sommelier Nick Hildebrandt are the dynamic duo behind one of Sydney's hottest restaurants - Bentley Restaurant & Bar in Surry Hills. Brent's globally influenced, cutting-edge food can only be described as 'art on a plate'. He is regarded by food media, chefs and their many loyal customers as a technical master producing awe-inspiring food.
This book unveils the secrets behind his creations in an accessible, engaging manner for the aspirational home cook, apprentice chef and seasoned professional alike. With step-by-step photography and instructions on modern cooking techniques, such as sous vide (cooking in the bag), cocktails to wow, plus food and wine flavour pairings, the home cook will be turning out stunning plates with professional flare guaranteed to stun dinner guests. Recipes include tapas through to entrees, mains and desserts.
Key points: one of the few English cookbooks covering modern cooking techniques, including step-by-step photography of how to sous vide, smoke and dehydrate; written for the home cook so techniques and restaurant recipes can be replicated in a domestic kitchen; more than 80 recipes, each one accompanied with up close photography.
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.
In celebration of 10 years in print comes an updated collector's edition of Bill Granger's bestselling first cookbook Bill's Sydney Food.
With new iconic Sydney photography and a fresh design in a new hardback format this title is sure to
capture a new audience, tempt die-hard fans who will need a revised copy and prove the perfect gift or souvenir for visitors to Sydney. Bill's Sydney Food contains all the must-have recipes from bills original restaurant.
NOTE: OUT OF STOCK
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 Californian cuisine.
Coi: Stories and Recipes tells the story of the restaurant, its dishes and Patterson’s philosophy. Beginning with a look at California - how Patterson arrived there and 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 photographs showing the finished dishes as well as atmospheric images of the restaurant, the California landscape, and portraits of Coi’s staff and suppliers.
ABOUT DANIEL PATTERSON
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 mixes modern culinary techniques with local and cultivated ingredients to create highly original dishes that speak of place, memory and emotion. It is an approach that has won him two Michelin stars and a worldwide reputation for pioneering a new kind of Californian cuisine. Patterson is also a frequent contributor to the New York Times, Lucky Peach, Food & Wine and other publications.
In a few short years, Cumulus Inc. has won a place in many hearts. With its open kitchen, industrial architectural elements and light streaming in through the bank of windows, it is somewhere to gather, talk and eat at any time of day. And the food fits like a glove, starting with the perfect breakfast and ending with a late-night charcuterie plate.
Based around the ebb and flow of a day at Cumulus, Andrew McConnell's first book gathers his recipes for the signature dishes that keep people coming back for more. This is food for the way we eat now.
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.