Recipe Books

THE FOOD JOURNAL

THE FOOD JOURNAL

Category :Recipe Books

Description :The Food Journal inspires cooks and foodies to record their experiences, experiments, and love of all things tasty. Use the journal to store notes and clippings, write down your favorite recipes, review restaurants, collect labels and other souvenirs, and record your cooking experiments. Keep it in the kitchen for useful reference information on seasonal foods, flavors, cooking tips, measurements, and conversions.

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THE WRITING NOTEBOOK: FOOD

THE WRITING NOTEBOOK: FOOD

Category :Recipe Books

Description :The only way to write a book is to write it. For writers and explorers of all levels, The Writing Notebook is both guide and workspace. It offers writing prompts and activities, suggestions on structuring your book, and enough blank pages in which to write it. With description workouts, list-making exercises, a reading list, and ideas for cover design, you’ll never be at a loss for inspiration wherever you are. The Writing Notebook: Food will steer you through writing a book on any culinary subject, whether it’s a cookbook, a food memoir, a book about a specific ingredient, or a sumptuous novel.

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WHERE CHEFS EAT

WHERE CHEFS EAT

Category :Recipe Books

Description :Forget the restaurant guides compiled by a panel of mysterious experts, this new guide is 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.

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CREATIVE CHEF : HOW TO CREATE A MIND-BLOWING FOOD

CREATIVE CHEF : HOW TO CREATE A MIND-BLOWING FOOD

Category :Recipe Books

Description :This book is a visual feast filled with recipes, stories and tips that will help you take food to the next level. Thanks to this book your dinner parties will never be the same again… “Forget the confines of traditional recipes and take a step back. This book from the Creative Chef is about re-creating those amazing and memorable eating experiences and putting stories behind them that’ll turn your dinner parties on their head.”

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TERRINE

TERRINE

Category :Recipe Books

Description :Terrine presents a selection of recipes that bring together Stéphane Reynaud’s passion for rural French cooking and his enthusiasm for modern cuisine. The book offers some well-loved favourites as well as some more surprising dishes that reflect contemporary tastes. Illustrated with beautiful photographs and providing a broad range of recipes, from meat to fish and vegetables, and even desserts.

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TACOPEDIA :THE TACO ENCYCLOPEDIA

TACOPEDIA :THE TACO ENCYCLOPEDIA

Category :Recipe Books

Description :Everything you need to know about the taco. Includes 100 authentic recipes adapted from the Mexican best-seller from fillings and tortillas to salsas and sauces. Includes a foreword by Rene Redzepi. Richly illustrated and entertaining graphics take on one of the world’s most popular dishes. The ultimate reference on taco culture, Tacopedia is a deep dive into the varying taco traditions of Mexico’s diverse regions. Features 100 recipes for all of the components of an amazing taco. Illustrated with 250 photographs, and accompanied by interviews, stories, illustrations, graphics, maps and more that bring the vibrancy of the taco, and its homeland, to life. Tacopedia‘s highly graphic style will appeal to hip taco lovers, food truck enthusiasts, and serious followers of Mexican cuisine, both young, and young at heart.

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RE-INVENTING FOOD

RE-INVENTING FOOD

Category :Recipe Books

Description :Ferran Adrià has done things with food never dreamed of or attempted before. He has created thousands of new dishes, and designed new implements for eating them. His influence over the culinary world is unmatched. His story is entwined with the rise of elBulli: with no formal culinary training, Ferran Adrià took a traditional restaurant perched on a remote Catalan clifftop, and placed it in the centre of the culinary map. Ferran takes a fresh look at the restaurant that has held three Michelin stars for over a decade, and receives over 2 million request for the 8,000 places served each year. The legendary multi-course menus of elBulli are developed by Ferran and his team over months of laboratory experimentation. This unique approach gives elBulli’s food an alchemy all its own; for example, tortilla espanola, or Spanish tortilla, becomes a riot of flavour and texture with potato foam, onion purée and egg-white sabayon, through evolving cooking methods that influence the restaurant menus around the world. Reinventing Food charts Adrià’s transition from comparative obscurity to becoming the focus of massive media attention – he has been admired, talked about, criticised more than any other chef alive today. Colman Andrews has spent over a decade in conversation with Ferran, as well as countless hours in his restaurant and workshop, and his account recasts Ferran’s remarkable career trajectory on an absorbing, human scale. With unrestricted access to the chef and his family and friends, as well as decades of accumulated insights and interviews with the most prominent chefs and critics, Reinventing Food sheds new light on the most radical culinary innovator of our times. Lively and readable, and full of fresh insights, it will engage not just food-lovers of food, but anyone who enjoys a remarkable story: the story of how one young chef changed the gastronomic world, and reinvented food.

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PRESERVING :CONSERVING, SALTING, SMOKING, PICKLING

PRESERVING :CONSERVING, SALTING, SMOKING, PICKLING

Category :Recipe Books

Description :Classic French preserving techniques updated for a modern audience. A vibrant package crammed with every recipe you’ll ever need to conserve, salt, pickle, and smoke your own fresh produce. Written by Ginette Mathiot and revised and updated by Clotilde Dusoulier of Chocolate and Zucchini. Preserving is an incredibly popular trend in food books and is growing. This book stands out as it includes techniques for smoking, pickling, and making charcuterie, allowing both home cooks and chefs to learn new preserving techniques.

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CREOLE

CREOLE

Category :Recipe Books

Description :Creole is a sumptuous celebration of this unique and much-loved style of cooking. The heritage of French, Spanish and African settlers, Creole cookery takes the best of these cuisines and combines them with native American ingredients to produce a style of cooking that is rich in history and full of flavor. Containing over 160 recipes and including some of the most famous West Indian Creole dishes, from fish and shellfish dishes to cooling punches and frappes, Creole paints an evocative picture of the food in Guadeloupe and is bursting with the sun, freshness and energy of the Caribbean.

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COCO

COCO

Category :Recipe Books

Description :Coco is an exciting, unprecedented guide to the most exceptional talent in the international restaurant world. Following in the footsteps of Phaidon’s successful 10×10 series featuring emerging young artists in different fields, such as contemporary art (cream, Fresh Cream, Cream 3, and Ice Cream), architecture (10×10 and 10x10_2), photography (BLINK), and graphic design (Area, and Area 2), Coco presents 100 of the best emerging chefs from around the world. Selected by 10 superstar chefs: Ferran Adrià (Spain), Mario Batali (US), Rene Redzepi (Denmark), Alice Waters (US), Jacky Yu (Hong Kong), Gordon Ramsay (UK), Ferguson Henderson (UK), Shannon Bennett (Australia), Alain Ducasse (France) and Yoshihiro Murata (Japan). 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 have just begun to receive attention for their cooking. Arranged alphabetically by chef, the book will present each chef over two spreads. The first spread includes the curator’s presentation of the chef in the form of an original essay, a sample menu by the chef, and two to three of the chef’s signature recipes. The second spread includes photographs of each recipe as prepared by the chef, as well as photographs of the restaurant, the chef at work, and the chef’s environment, including farmers’ markets and favorite ingredients. In the back of the book, each chef-curator discusses one specific dish that has had a particular significance throughout his/her 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 today’s culinary icons.

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THE MIDDLE EASTERN VEGETARIAN COOKBOOK

THE MIDDLE EASTERN VEGETARIAN COOKBOOK

Category :Recipe Books

Description :A collection of vegetarian dishes influenced by Middle Eastern flavors from Salma Hage, author of the bestselling classic, The Lebanese Kitchen, also published by Phaidon. A definitive, fresh and approachable collection of 150 traditional recipes from an authoritative voice on Middle Eastern home cooking, Salma Hage’s new book is in line with the current Western trends of consciously reducing meat, and the ancient Middle Eastern culture of largely vegetarian, mezze style dining. Traditionally, the Middle Eastern diet consisted largely of vegetables, fruits, herbs, spices, pulses, grains and legumes. Salma simplifies this fast becoming popular cuisine with easily achievable recipes, many with vegan and gluten-free options. Drawing inspiration from ancient and prized Phoenician ingredients, from grassy olive oil to fresh figs and rich dates, this book offers an array of delicious breakfasts and drinks, mezze and salads, vegetables and pulses, grains and desserts. Salma shows how to easily make the most of familiar everyday fruits and legumes, as well as more exotic ingredients now widely available outside of the Middle East, with nourishing recipes so flavourful and satisfying they are suitable for vegetarians and meat-eaters alike.

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THE KITCHEN SHELF

THE KITCHEN SHELF

Category :Recipe Books

Description :From a handful of ingredients from your kitchen shelf and a couple of fresh ones from the store, you can create 100 amazing recipes. With a perfectly stocked kitchen shelf, you just need to pick up two ingredients from the store and you can make a delicious meal. The Kitchen Shelf is packed with recipes and information on how to have a perfectly stocked “kitchen shelf” so when you head home after a long day, all you need to do is pick up a couple of ingredients and you can be sure you have everything required to make a delicious meal. It is an excellent way to build up your repertoire in the kitchen and pick up on the bargains of the day in the shop or market. There are 30 shelf essentials of which there are 10 “key” essentials: A can of chickpeas, a bag of rice, a can of tomatoes, a bag of flour, a jar of peanut butter, a box of eggs, a bag of pasta, a can of coconut milk, a bar of chocolate, and a bottle of milk. With handy tips and simple techniques, the home cook will feel confident to swap ingredients and create new dishes to share with friends. Ultimately, it is a staple book for the kitchen: reliable recipes, no-fuss shopping and fantastic photographs of the finished dishes.

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THE FAMILY MEAL

THE FAMILY MEAL

Category :Recipe Books

Description :While Ferran Adrià is better known for his innovative and ground breaking gastronomic creations, this highly anticipated new book reveals, for the first time, his secrets for creating delicious, seasonal, and simple home cooked meals. The Family Meal’s mouth-watering recipes are inspired by the dishes eaten by the staff of Ferran’s restaurant, the legendary elBulli, four-time recipient of the World’s Best Restaurant Award. Every day at 6pm, Ferran’s team stops what they are doing to sit down to eat a three-course dinner together – this is known as the ‘family meal’. Featuring 31 meals (each made up of 3 recipes) and providing the quantities of ingredients needed for servings of 2, 6, 20 and 75 people, this book is a great way to pick up new ideas whether you are cooking at home or in a restaurant.

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THE ART OF FRENCH BAKING

THE ART OF FRENCH BAKING

Category :Recipe Books

Description :From éclairs to soufflés and macaroons to madeleines, when it comes to desserts, no-one does it better than the French. Beautiful, elegant and delicious, French desserts are easy to create at home as only a few basic recipes are needed to make some of the world’s most renowned cakes and tarts. The Art of French Baking is the definitive collection of authentic French pastry and dessert recipes. From Tarte Tatin and Hazelnut Petit Fours to Cherry Tartlets and Choux Buns, it contains more than 350 simple recipes that anyone can follow at home. The book also includes details of basic equipment and techniques and information on how to troubleshoot common baking problems. Along with beautiful photographs and illustrations throughout, The Art of French Baking is an inspiring collection to celebrate the sweet tastes of France.

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SICILY

SICILY

Category :Recipe Books

Description :Featuring more than 50 simple and authentic recipes from the Silver Spoon kitchen, Sicily is a culinary journey through an island that is unique among the many regions of Italy. Sicily’s position away from the mainland, its blend of Arabic and Mediterranean influences and its sun-drenched climate have led to the evolution of one of the country’s most distinct and exciting cuisines. Each chapter examines one of Sicily’s provinces, with fascinating narrative texts examining the key produce and ingredients that are found in each area, such as pasta with sardines from Palermo, and couscous from Trapani, interwoven with the recipes. Each recipe is accompanied by a stunning image of the finished dish, and the beautiful and diverse landscape of Sicily, its produce and its people are illustrated in specially commissioned photographs.

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RECIPES FROM AN ITALIAN SUMMER

RECIPES FROM AN ITALIAN SUMMER

Category :Recipe Books

Description :Following the phenomenal success of The Silver Spoon, this book presents a collection of 380 summer recipes for all lovers of Italian food, collected by the team behind the original book. Recipes from an Italian Summer presents a range of easy-to-follow, authentic Italian recipes using the most delicious seasonal ingredients. From informal picnics to family barbecues and entertaining outdoors, Recipes from an Italian Summer has the perfect dish for every day of summer.

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RAW: RECIPES FOR A MODERN VEGETARIAN LIFESTYLE

RAW: RECIPES FOR A MODERN VEGETARIAN LIFESTYLE

Category :Recipe Books

Description :A modern and fresh take on vegetarian and raw food from celebrated Icelandic chef Solla Eiríksdóttir Featuring 75 healthy and delicious recipes, Raw introduces readers to the new look of vegetarian and raw food. Divided into five chapters – breakfast, snacks, light lunches, main dishes, and sweet treats – readers can expect bright, fresh flavours with recipes like Green smoothie, Pistachio and kale hummus, Quinoa pizza, and vegan Vanilla ice cream. All the recipes are vegetarian and many are raw and vegan. Every recipe includes symbols to indicate whether dishes are suitable for a dairy-free, gluten-free, nut-free, raw-food, or vegan diet. After each chapter of recipes there is a seasonal recipe and activity section, which explores some wider lifestyle elements of living healthily, for example growing vegetables in small spaces, dying cloth with turmeric in summer, picking wild berries in fall, and making holiday gifts in winter. This book will appeal to raw food fans, the health conscious, and lovers of all things Nordic.

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PUGLIA

PUGLIA

Category :Recipe Books

Description :With charming towns and stunning landscapes, the perfect climate for growing fresh produce and bounties of olive groves across the regions, Puglia has been widely tipped as Italy’s newest culinary destination. Featuring more than 50 simple and authentic recipes from the Silver Spoon kitchen, Puglia and Basilicata is a culinary journey through a fascinating area of Italy. The two sister regions, one older and one younger, live side by side and, as always with neighbouring regions, they share many of the ingredients and flavours. Each chapter examines a single province, with fascinating narrative texts that examine the key produce and ingredients found in each area, such as creamy burrata from Andria and mussels from Taranto. The book features beautiful and diverse landscape of the two regions, their produce and people and each recipe is accompanied by a stunning image of the finished dish. Also included is a year-round calender of food festivals. Puglia is the third title in the popular regional Silver Spoon cookbook series (Tuscany, Sicily) and provides readers with a culinary insight into Italy’s best-kept secret.

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Paella by Alberto Herraiz

Paella by Alberto Herraiz

Category :Recipe Books

Description :The first comprehensive cookbook on paella – everyone’s favourite Spanish dish – by the ultimate paella master, Alberto Herraiz. Reveals the origins, traditions, versatility and mouth-watering variety of this incredibly popular dish.

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VEFA’S KITCHEN by Vefa Alexiadou

VEFA’S KITCHEN by Vefa Alexiadou

Category :Recipe Books

Description :Vefa’s Kitchen is the first truly comprehensive bible of Greek food in English. Rapidly increasing in popularity, Greek food is simple to prepare, healthy and delicious, and, more than most other cuisines, bears all the hallmarks of the rich cultural history of the land and sea from which it is drawn. It is the original Mediterranean cuisine, where olive oil, bread, wine, figs, grapes and cheese have been staples since the beginnings of Western civilization. With hundreds of simple recipes by Vefa Alexiadou, the authoritative grand dame of Greek cookery, the book also includes information on regional specialities, local ingredients and the religious and historical significance of the dishes, and is illustrated with 230 colour photographs. Vefa’s Kitchen is the definitive work on the rich and fascinating cooking of modern Greece.

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THE SILVER SPOON- NEW EDITION

THE SILVER SPOON- NEW EDITION

Category :Recipe Books

Description :Vefa’s Kitchen is the first truly comprehensive bible of Greek food in English. Rapidly increasing in popularity, Greek food is simple to prepare, healthy and delicious, and, more than most other cuisines, bears all the hallmarks of the rich cultural history of the land and sea from which it is drawn. It is the original Mediterranean cuisine, where olive oil, bread, wine, figs, grapes and cheese have been staples since the beginnings of Western civilization. With hundreds of simple recipes by Vefa Alexiadou, the authoritative grand dame of Greek cookery, the book also includes information on regional specialities, local ingredients and the religious and historical significance of the dishes, and is illustrated with 230 colour photographs. Vefa’s Kitchen is the definitive work on the rich and fascinating cooking of modern Greece.

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THE LEBANESE KITCHEN

THE LEBANESE KITCHEN

Category :Recipe Books

Description :Vefa’s Kitchen is the first truly comprehensive bible of Greek food in English. Rapidly increasing in popularity, Greek food is simple to prepare, healthy and delicious, and, more than most other cuisines, bears all the hallmarks of the rich cultural history of the land and sea from which it is drawn. It is the original Mediterranean cuisine, where olive oil, bread, wine, figs, grapes and cheese have been staples since the beginnings of Western civilization. With hundreds of simple recipes by Vefa Alexiadou, the authoritative grand dame of Greek cookery, the book also includes information on regional specialities, local ingredients and the religious and historical significance of the dishes, and is illustrated with 230 colour photographs. Vefa’s Kitchen is the definitive work on the rich and fascinating cooking of modern Greece.

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STUDIO OLAFUR ELIASSON: THE KITCHEN

STUDIO OLAFUR ELIASSON: THE KITCHEN

Category :Recipe Books

Description :Discover the act of cooking and eating in a creative environment with Studio Olafur Eliasson: The Kitchen. Featuring over 100 vegetarian recipes cooked at Olafur Eliasson’s studio kitchen, these recipes have served as nourishment and source of creative inspiration and communal discussion every day for his staff, artists, and guest collaborators, including René Redzepi and Alice Waters. Foreword by Alice Waters, who has cooked in the kitchen, and shares Olafur’s vision for cooking and eating together as a daily connection that inspires.

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PERU: THE COOKBOOK

PERU: THE COOKBOOK

Category :Recipe Books

Description :The definitive cookbook on Peruvian cuisine by the country’s most famous and popular chef, Gastón Acurio. The definitive Peruvian cookbook, featuring 500 traditional home cooking recipes from the country’s most acclaimed and popular chef, Gastón Acurio. One of the world’s most innovative and flavorful cuisines, Peruvian food has been consistently heralded by chefs and media around the world as the “next big thing.” Peruvian restaurants are opening across the United States, with 20 in San Francisco alone, including Limon and La Mar. Acurio guides cooks through the full range of Peru’s vibrant cuisine from popular classics like quinoa and ceviche, and lomo saltado to lesser known dishes like amaranth and aji amarillo. For the first time, audiences will be able to bring the flavors of one of the world’s most popular culinary destinations into their own kitchen.

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MEXICO: THE COOKBOOK

MEXICO: THE COOKBOOK

Category :Recipe Books

Description :Mexico: The Cookbook is the definitive bible of Mexican home cooking and features more than 650 authentic recipes that can be easily recreated at home. The first truly comprehensive bible of authentic Mexican home cooking, written by a living culinary legend, Mexico: The Cookbook features an unprecedented 700 recipes from across the entire country, showcasing the rich diversity and flavors of Mexican cuisine. Author Margarita Carrillo Arronte has dedicated 30 years to researching, teaching, and cooking Mexican food, resulting in this impressive collection of Snacks and Street Food, Starters and Salads, Eggs, Soups, Fish, Meat, Vegetables, Accompaniments, Rice and Beans, Breads and Pastries, and Drinks and Desserts. Beautifully illustrated with 200 full-color photographs, the book includes dishes such as Acapulco style ceviche, Barbacoa de Pollo from Hidalgo, classic Salsa Ranchera, and the ultimate Pastel Tres Leches, each with notes on recipe origins, ingredients, and techniques, along with contributions from top chefs such as Enrique Olvera and Hugo Ortega.

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FOOD & BEER by James MacGregor Burns & Jeppe Jarnit-Bjergso

FOOD & BEER by James MacGregor Burns & Jeppe Jarnit-Bjergso

Category :Recipe Books

Description :A book with more than 75 recipes from an internationally acclaimed chef/brewer duo dedicated to elevating and pairing beer with high-end dining. The debut book by Danish gypsy brewer Jeppe Jarnit-Bjergsø of the bar Tørst, and Canadian chef Daniel Burns of the Michelin-starred restaurant Luksus—both in a shared space in Greenpoint, Brooklyn where they elevate beer to the level of wine in fine dining. With a dialogue running throughout the book, Food & Beer examines the vision and philosophy of this duo at the forefront of a new gastronomic movement. With a stunning, bold aesthetic, the design will highlight the dual visions of the authors and the spaces—Tørst, which is more rustic and relaxed, and Luksus, which is more sleek and refined. Foreword by internationally renowned chef René Redzepi, co-owner of Noma in Copenhagen.

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FISH: RECIPES FROM THE SEA Cookbook

FISH: RECIPES FROM THE SEA Cookbook

Category :Recipe Books

Description :Fish: Recipes from the Sea features over 200 authentic Italian home cooking recipes for preparing fish and seafood, carefully collected from the Silver Spoon kitchen. From traditional seafood groups to simple grilled fish with herbs, the recipes in Fish are simple and authentic, explained with clear step-by-step instructions and vivid colour photography. The chapters in Fish are divided by fish variety and include White, Oily, Flat, Freshwater Fish, and Seafood. The cookbook offers tips on how to take an Italian approach to cooking with seafood including how to choose, prepare, and cook local, sustainle fish and produce, as well as offering ideas for substituting varieties. Fish also contains an illustrated guide on how to recognize different categories of fish, how to choose fresh fish, and even describes marine life, and mannerisms for the different varieties. Fish contains delicious, authentic home recipes for all food occasions.

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MUGARITZ Cookbook by Andoni Luis Aduriz

MUGARITZ Cookbook by Andoni Luis Aduriz

Category :Recipe Books

Description :A Natural Science of Cooking. This is the first-ever book in English on Mugaritz, the gound-breaking restaurant in Northern Spain. The definitive book on influential chef Andoni Luis Aduriz and Mugaritz restaurant in northern Spain, recently voted the world’s third best restaurant in the S. Pellegrino World’s 50 Best Restaurant Awards. • Documents the creative process behind the innovative dishes, with 70 recipes and over 150 photographs • Six thematic chapters explain Aduriz’s key philosophies, including his interactions with nature and technology, a new language of cooking, the experience of the diner and his wide-ranging sources of inspiration • Andoni Luis Aduriz is at the forefront of Spain’s culinary innovation, and the book will appeal to all lovers of creativity, as well as restaurant-goers and aspiring or professional chefs. Andoni Luis Aduriz is one of Spain’s most innovative chefs. Having trained under Ferran Adrià at elBulli, he is in the vanguard of Spain’s culinary future, and is widely recognized as one of Ferran’s most talented protégés.

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1080 RECIPES by Simone & Ines Ortega

1080 RECIPES by Simone & Ines Ortega

Category :Recipe Books

Description :1080 is to Spanish cuisine what the Silver Spoon is to Italian cuisine – a book that has been considered the bible of traditional Spanish cooking since it was first published over 35 years ago. 1080 contains a comprehensive collection of authentic Spanish recipes, covering everything from tortilla to bacalao. It is divided into 17 chapters and includes 1080 recipes, menu plans, cooking tips and advice, and a glossary. It is a no-fuss, friendly and approachable book for all home cooks and covers every Spanish dish you could want to make.

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FAVIKEN by Magnus Nilsson

FAVIKEN by Magnus Nilsson

Category :Recipe Books

Description :• An exclusive insight into one of the world’s most innovative new restaurants, Fäviken Magasinet in northern Sweden, its remarkable head chef, Magnus Nilsson, and his unique approach to Nordic cuisine. • Reveals Nilsson’s natural and intuitive way of working with the produce available in the environment around him, and how he creates a seasonal cycle of menus built around it. • Contains over 100 recipes, from basic preparations for pickles, yogurt and bread, to the exquisitely crafted dishes that are served by Nilsson and his team at Fäviken. • Fascinating narrative texts, stunning photography and inspiring recipes will encourage all cooks and food lovers to think differently about their environment and the ingredients that are available to them. Magnus Nilsson (b.1984) is the head chef of Fäviken Magasinet restaurant in Sweden. After training as a chef and sommelier in Sweden he worked with Pascal Barbot of L’Astrance in Paris before joining Fäviken as a sommelier. Within a year he had taken over the running of the restaurant. SKU: 864709 Categories: Books, Kitchen Equipment’s & Accessories Tags: Cookbook online India, Cooking Books, kitchen books, recipe books Share

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D.O.M. REDISCOVERING BRAZILIAN INGREDIENTS by Alex Atala

D.O.M. REDISCOVERING BRAZILIAN INGREDIENTS by Alex Atala

Category :Recipe Books

Description :Brazilian ingredients combined with classical culinary techniques.

An exclusive look into the kitchen of one of the world’s most influential chefs working today, who has built an unique style of cuisine based on the discovery and exploration of local ingredients in his native Brazil. • Includes 65 recipes from his restaurant D.O.M. in São Paulo (currently ranked #4 in the San Pellegrino World’s 50 Best Restaurants list, produced by Restaurant magazine), and tells the fascinating story of how he sources his ingredients from the Amazon in partnership with local tribes.

• The book is organized by the native vegetables, fruits, meat, fish and shellfish that Atala uses and features 150 specially-commissioned photographs of the finished dishes as well as evocative images of Brazil, its produce and its people. • Features a foreword by Michelin-starred chef Alain Ducasse. • International author tour in Fall 2013, includes Europe, Australia and an appearance by Alex Atala at the New York City Wine and Food Festival.

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COOKBOOK BOOK by Annahita Kamali, Florian Böhm

COOKBOOK BOOK by Annahita Kamali, Florian Böhm

Category :Recipe Books

Description :A celebration of the world’s most beautiful and influential cookbooks.

Cookbook Book celebrates the world‘s greatest cookbooks. From tried-and-true classics such as Julia Child’s Mastering the Art of French Cooking to the best-selling Jamie Oliver‘s 30-Minute Meals and the ground-breaking Noma by Rene Redzepi, the 125 cookbooks have been selected for their remarkable designs, unusual concepts or influential content. This is a unique collaboration between designer Annahita Kamali, artist/photographer Florian Böhm and Phaidon’s editors. Cookbook Book features reproductions of notable pages, an informative review of each book and an introduction, which explores the history of cookbooks. With full- language translations of recipes, the book can be enjoyed for its recipes or as an inspirational reference. Drawing from the authors’ and Phaidon’s extensive library, Cookbook Book is the ultimate visual guide to cookbooks the world over and a document of a cultural phenomena – making it an essential addition to the library of any keen cook, cookbook collector or designer. Based in Munich, Böhm and Kamali have collaborated on photography, art, design, publishing and fashion. Keen cooks, they have been collecting cookbooks from all round the world for several years.

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COOK IT RAW- Alessandro Porcelli

COOK IT RAW- Alessandro Porcelli

Category :Recipe Books

Description :Exploring social and environmental issues through gastronomy.

Cook it Raw * Tells the story of four unique dinners that saw some of the world’ s most cuttingedge chefs come together to explore social, cultural and environmental issues through food. * The book chronicles the dinners through commentaries, anecdotes, candid interviews and 400 never-before-seen images of the ‘Raw’ shefs. * Includes contributions from leading food writers such as Anthony Bourdain, Jeffrey Steingarten and Andrea Petrini. * The chefs who make up Cook it Raw are Rene Redzepi, Alex Atala, David Chang, Massimo Bottura, Pascal Barbot, Claude Bosi, Albert Adria, Daniel Patterson, Inaki Aizpiarte, Magnus Nilsson, Mark Best, Ben Shewry, Fredrik Andersson, Sean Brock, Quique Dacosta, Mauro Colagreco, Alexandre Gauthier, Ichiro Kubota, Yoshihiro Narisawa, Petter Nilsson, Davide Scabin, Kondo Takahiko, Hans Valimaki & Joachim Wissler.

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IMMERSED: THE DEFINITIVE GUIDE TO SOUS VIDE COOKING- By Philip Preston

IMMERSED: THE DEFINITIVE GUIDE TO SOUS VIDE COOKING- By Philip Preston

Category :Recipe Books

Description :Philip Preston’s Immersed makes learning about Sous Vide cooking easy for anyone.

Addresses all key aspects of Sous Vide cooking including safety, equipment and best practices. 65 recipes provide a base further Sous Vide culinary explorations. Includes contributions from Wylie Dufresne, Johnny Iuzzini, Bruno Goussault, Thomas Keller, Nick Kokonas, Nathan Myhrvold, Chris Young and other top chefs, restaurateurs and culinary experts. Whether you’re just starting or already well along your Sous Vide journey, you’ll find Immersed an outstanding source of the inspiration and information you need to take control of your kitchen..

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