Simple yet sophisticated recipes that will entice you into the kitchen and inspire you to cook.
Drawing on global and local culinary influences to create amazing flavours for every occasion, with seasonal produce always taking the starring role.
For renowned Australian chef Neil Perry, cooking has always been about one thing: using the best-quality produce. This philosophy guides not only how he cooks in his restaurants, but also the meals he makes at home for family and friends.
Good Cooking features over 110 simple yet sophisticated recipes that will entice you into the kitchen and inspire you to cook. They draw on culinary influences both global and local to create amazing flavours for every occasion, with seasonal produce always taking the starring role.
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.
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.
-Theory lesson outlines
-Practical lesson outlines
-Spreadsheets for lesson ingredients
-includes interactive CD ROM
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.
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.
At home with sous vide is the first cookbook from Dale Prentice. Dale takes what has traditionally been the realm of fine dining chefs and presents it in a clear simple format that is easily achievable by the home cook with full color images of every recipe. This book is ground breaking in bridging the secrets of some of the worlds best chefs to a format achievable at home. A must have addition to you cookbook collection.
Sous Vide: A New Approach to Cooking
Our new cookbook, At Home with Sous Vide celebrates the gentle art of low-temperature cooking. Discover the way an exact approach to cooking can transform food, and the incredible flavour and texture that can be achieved when cooking meat, fish, eggs, vegetables and even fruit sous vide. Director of Sous Vide Australia, teacher and chef, Dale Prentice provides 74 easy-to-follow recipes, including 37 dishes from some of the world’s most renowned chefs, restaurants and sous vide enthusiasts. Each recipe is beautifully photographed and broken down into step-by-step components. From simple salads to easy dinner recipes for beginners to more elaborate dishes for the confident cook, At Home with Sous Vide takes this amazing new style of cooking out of the restaurant world and into the home.
Clockwise from top: Confit Garlic, Moroccan Carrot Salad, Kipfler Potato Salad with Seeded Mustard Dressing, and Pickled Quince.
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.