• Filename: octaphilosophy.
  • ISBN: 071487115X
  • Release Date: 2016-04-18
  • Number of pages: 304
  • Author: André Chiang
  • Publisher: Phaidon Press

The culinary philosophy of premiere chef André Chiang, whose Restaurant André is in the top 50 world's best restaurants list. Headed up by chef-owner André Chiang, Restaurant André's menu centres around his 'Octaphilosophy' taking into account Chiang's eight elements of gastronomy: salt, texture, memory, purity, terroir, south, artisan and uniqueness. Octaphilosophy, explores one year in his restaurant. Including snacks, mains and sweets over each season, and the stories and processes behind each dish, Chiang will share his unique approach to food combining the technical precision of Asian gastronomy with the Western culinary preference for produce, producers and seasonality. This volume includes 150 recipes, 95 full dishes, 22 fermented juices and 33 basic recipes. Heavily illustrated with photos of the working kitchen, and the final results, Octaphilosophy will be one of the first cookbooks to capture the emerging gastronomic scene in Asia and its leading proponent.

Career Conversations

  • Filename: career-conversations.
  • ISBN: 9789814516846
  • Release Date: 2013-11-15
  • Number of pages: 329
  • Author: Tay, Ronald
  • Publisher: Marshall Cavendish International Asia Pte Ltd

Very few of us actually plan our careers. In fact, many of us spend more effort planning what schools to go to, what co-curricular activities to join or where to go on holiday than what careers to go into. The reality, though, is that you will spend around two-thirds of your adult life at work, and how that time is spent goes a long way towards determining your quality of life. In this inspirational collection of 20 interviews with some of Singapore’s leading professionals, author Ronald Tay distills their lessons and insights into a power-packed guide to achieving success in work and life. Coming from diverse industries and fields of expertise, each interviewee reveals his or her journey from the tentative first steps, to the setbacks and difficulties, to finally tasting the fruits of their choices and hard work. Discover their secrets to laying the foundations for a successful career! Ronald Tay is Executive Director at the UBS Business University, overseeing talent and leadership development in the Asia Pacific region. His contributions within the training development field have helped his firm win HRM's Best Training and Development Award two years in a row in 2012 and 2013. Ronald also lectures on Career Management topics at the Singapore Management University and National University of Singapore. He completed his executive MBA from the University of Southern Illinois with distinctions earned in all his 11 course modules

Food Beer

  • Filename: food-beer.
  • ISBN: 0714871052
  • Release Date: 2016-05-16
  • Number of pages: 256
  • Author: Daniel Burns
  • Publisher: Phaidon Press

A 60-recipe book 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, Copenhagen, the #3 restaurant in the world.

Studio Olafur Eliasson The Kitchen

  • Filename: studio-olafur-eliasson-the-kitchen.
  • ISBN: 0714871117
  • Release Date: 2016-04-25
  • Number of pages: 368
  • Author: Olafur Eliasson
  • Publisher: Phaidon Press

A cookbook with over 100 vegetarian recipes for the home cook from the studio kitchen of world-renowned artist Olafur Eliasson. 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.


  • Filename: sepia.
  • ISBN: 9781743438930
  • Release Date: 2014-10-01
  • Number of pages: 304
  • Author: Martin Benn
  • Publisher: Allen & Unwin

Renowned chef Martin Benn takes the reader on a culinary journey through 60 of his exciting dishes. Based around four degustation menus, the book highlights the technical mastery and sheer beauty of Martin's food, with its deep connections to Japanese cuisine and flavours and its focus on texture and contrast. Included is the recipe for Martin's incredibly intricate, exquisite Chocolate Forest Floor. Text, design and photography combine to recreate the atmosphere and the sophisticated, art deco feel of his Sydney restaurant, Sepia. Interspersed among the menus are narrative features exploring the workings of the restaurant, and the stories of its staff and clientele, while location photography captures a sense of old-fashioned, cosmopolitan glamour.


  • Filename: masu.
  • ISBN: 9781925268522
  • Release Date: 2015-10-21
  • Number of pages: 240
  • Author: Nic Watt
  • Publisher: Allen & Unwin

This stunning cookbook combines beautiful photography and creative styling and design with excellent recipes that have been designed to make Japanese cooking accessible. It's also the story of Masu a Japanese restaurant in Auckland winning awards, including Metro Restaurant of the Year 2014, and much acclaim from diners. Every cook needs this book in their kitchen so they can make beautiful Japanese inspired food. Nic Watt gives you lists of the items you need for a Japanese pantry, the tools to make great Japanese food and the philosophy behind it. You'll learn how to make sashimi the right way, how to make sushi simply, how to make great salads and soups and how to wow your family and friends with menus that look and taste sensational but are actually really easy to make.The book includes a number of delicious desserts and cocktails; try the scrumptious white miso pavlova and you'll be in heaven. This is clever Japanese inspired cooking for everyone.

Balance and Harmony

  • Filename: balance-and-harmony.
  • ISBN: 9781740459082
  • Release Date: 2008
  • Number of pages: 399
  • Author: Neil Perry
  • Publisher: Allen & Unwin

Neil Perry revels in his love for Asian cooking: the great flavours, the contrasts in tastes and textures, and the way that just about anything can be cooked with a wok and a bamboo steamer.

M A 24 Hour Cookbook

  • Filename: m-a-24-hour-cookbook.
  • ISBN: 9781472938534
  • Release Date: 2016-04-21
  • Number of pages: 256
  • Author: Michael Reid
  • Publisher: Bloomsbury Publishing

Winner of the Open Table Diner's Choice award for 2015, M is two restaurants in one. With RAW and GRILL side by side, and open from early morning until midnight every day, M venues offers diners endless opportunities, and this exciting new cookbook presents them both.With RAW, M is informal and high energy, delighting patrons with small dishes and sharing plates of tartars, tiraditos and sashimi, while GRILL specialises in the best steaks from around the world. Alongside this, the M-Bar offers expert wines, which can be bought via the M Wine Store and online, and there is a secret 'den', making both M restaurants a multi-purpose hotspot for Londoners. Innovative and much loved by its patrons, M even offers pampered pooch parties, including a doggie dance off, for those who love the restaurant's incredible food - and their pets.With essays and recipes covering a full 24 hours in these iconic London restaurants, M: A 24 Hour Cookbook showcases the very best the restaurant has to offer, with stunning new photography of the recipes and the restaurants by Jodi Hinds.

World Class Swedish Cooking

  • Filename: world-class-swedish-cooking.
  • ISBN: 9781626364936
  • Release Date: 2013-12-13
  • Number of pages: 320
  • Author: Bjšrn FrantzŽn
  • Publisher: Skyhorse Publishing, Inc.

Chefs Björn Frantzén and Daniel Lindeberg dish the kitchen secrets that have made their restaurant (Frantzén/Lindeberg) renowned as the Best Swedish Restaurant of 2012, earning two Michelin stars and delighted reviews from Swedes and tourists alike. From the raw, season-conscious ingredients to artistic plating, these one-of-a-kind dishes are the product of the uncompromising, detail-oriented chefs. Infuse some top-notch Swedish fun into your kitchen! Frantzén and Lindeberg take readers on their journey to culinary stardom, and their passion shines through in this beautiful book. They weave their story and culinary theory together with the dishes themselves, including descriptions, recipes, and stunning photographs that capture their colorful and thoughtful design. Many dishes were created specifically for this cookbook, to be implemented in Frantzén/Lindeberg’s ever-changing menu following publication. Prepare to be amazed by this compilation of meat, poultry, fish, and vegetarian entrees; breads, cheeses/butters, and sides; salads and amuse-bouches; and desserts. This smorgasbord includes: • Swedish crayfish with late autumn flowers • Pork with caramelized sesame and apples and carrots and mild curry • Poached and grilled guinea fowl with fried rhubarb and sage • Roast duck glazed with white miso • White and green asparagus with cilantro, lime, and lemongrass • Sweet, salty, and sour macarons • Salted caramel ice cream with chocolate and toasted canola oil With a foreword from novelist Mons Kallentoft and easy-to-navigate indexes of recipes and ingredients, World-Class Swedish Cooking is a must-have for every ambitious cook or restaurateur.

Massimo Bottura Never Trust A Skinny Italian Chef

  • Filename: massimo-bottura-never-trust-a-skinny-italian-chef.
  • ISBN: 0714867144
  • Release Date: 2014-10-06
  • Number of pages: 296
  • Author: Massimo Bottura
  • Publisher: Phaidon Press

"Massimo Bottura is the Jimi Hendrix of Italian chefs. . .he takes familiar dishes and classical flavors and techniques and turns them on their heads in a way that is innovative, boundary‐breaking, sky kissing, and entirely whimsical, but ultimately timeless, and most importantly, deliciously satisfying." – Mario Batali Never Trust a Skinny Italian Chef is a tribute to Bottura’s twenty‐five year career and the evolution of Osteria Francescana, his three Michelin star restaurant based in Modena, Italy. Divided into four chapters, each one dealing with a different period, the book features 50 recipes and stories explaining Bottura’s inspirations (including the music and art that motivates him), ingredients, and techniques. Follow Bottura as he pries, pokes and questions the authority of tradition, and in result creates whimsical dishes with a wink such as Memory of a Mortadella Sandwich, Tortellini Walking on Broth, and Oops! I Dropped the Lemon Tart!. Illustrated with specially commissioned color photography by contemporary artists Stefano Graziani and Carlo Benvenuto, and featuring a conversation between Bottura and artist Maurizio Cattelan, Never Trust a Skinny Italian Chef will delight and inspire chefs, Italian food lovers, and fans of creative cuisine alike.

Too Many Chiefs Only One Indian

  • Filename: too-many-chiefs-only-one-indian.
  • ISBN: 095589302X
  • Release Date: 2012
  • Number of pages: 450
  • Author: Sat Bains
  • Publisher: Face

The multi-award-winning debut cookbook by Sat Bains. Winner of Best in the World Cookbook Design at the Gourmand World Cookbook Awards in Paris, and 7 other prestigious international awards. This linen-covered limited edition of Too Many Chiefs Only One Indian is packaged in an outer slipcase and mailing box and each copy is individually numbered.


  • Filename: origin.
  • ISBN: 1741969875
  • Release Date: 2013-03-01
  • Number of pages: 304
  • Author: Ben Shewry
  • Publisher: Murdoch Books Pty Limited

Ben Shewry, from multi-award winning Melbourne restaurant, Attica, is one of Australia's most significant chefs. He draws inspiration for his exquisite dishes from his surroundings and pivotal moments and experiences in his life. Known for his foraging, Ben uses what the earth provides without exploiting its precious resources, and the artisan producers he champions are an important part of his food. The detailed recipes in this book include his famous "Snow crab" and "Potato cooked in the earth it was grown." Origin is Ben's unique and extraordinary account of food, memory, time, and place. Includes dual measurements.

Alexandre Gauthier Chef La Grenouill re

  • Filename: alexandre-gauthier-chef-la-grenouill-re.
  • ISBN: 1617691224
  • Release Date: 2014-09-09
  • Number of pages: 338
  • Author: Alexandre Gauthier
  • Publisher: Harry N. Abrams

By acclaimed French chef Alexandre Gauthier, owner of the extraordinary La Grenouillere in northern France, this book showcases the creative genius of a Michelin-starred chef with a taste for moderninty."


  • Filename: biota.
  • ISBN: 9781925268492
  • Release Date: 2015-11-01
  • Number of pages: 248
  • Author: James Viles
  • Publisher: Allen & Unwin

Chef and owner of two-hatted Biota Dining in Bowral, New South Wales, James Viles has become one of Australia's most respected young chefs and restaurateurs, recognised for his commitment to sustainability and his dramatic modern food. He champions the use of seasonal, ethical produce to create honest, pure and delicious dishes. Biota Dining sits in Australia's Southern Highlands, a remarkably beautiful region known for its fertile farmland, dense forests and seasonal climate. James' philosophy is simple: listen to the local environment and take your inspiration and intuition from the very place that surrounds you. His dishes match ingredients, textures and flavours that exist alongside each other in nature. While James Viles might be redefining regional Australian cuisine, this notion of biota is relevant everywhere in the world. In this his first book, James invites readers to celebrate spectacular food created from the perfect balance of animal and plant life in the Southern Highlands. Biota contains over 80 delicious, seasonal and achievable recipes.


  • Filename: santini.
  • ISBN: 8809796608
  • Release Date: 2014
  • Number of pages: 240
  • Author: Aldo Santini
  • Publisher:

Since 1925, when a simple trattoria opened on the banks of the Oglio River in Lombardy, three generations have succeeded one another in the kitchen. The Pescatore is today in the capable hands of the woman voted the World's Best Woman Chef 2013, Nadia Santini. This book shares the family recipes of perhaps the best Italian restaurant in the world.

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