Octaphilosophy

  • 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.

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.

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

Atelier Crenn

  • Filename: atelier-crenn.
  • ISBN: 9780544444683
  • Release Date: 2015-11-03
  • Number of pages: 376
  • Author: Dominique Crenn
  • Publisher: Houghton Mifflin Harcourt



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.

Sepia

  • 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.

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.

Central

  • Filename: central.
  • ISBN: 0714872806
  • Release Date: 2016-10-10
  • Number of pages: 256
  • Author: Virgilio Martínez
  • Publisher: Phaidon Press



The extraordinary cuisine of Peruvian chef Virgilio Martínez of Central, one of the most admired emerging talents in the culinary world This exquisite monograph from acclaimed Peruvian chef Virgilio Martínez follows the innovative and exciting tasting menu at his signature restaurant, Central, in Lima. Organized by altitude, each chapter highlights recipes, food, and documentary photographs, together with personal essays. His journeys and life as a chef are motivated by his insatiable curiosity and passion for the biodiversity of his land. "At Central we cook ecosystems." —Virgilio Martinez

A New Napa Cuisine

  • Filename: a-new-napa-cuisine.
  • ISBN: 9781607745952
  • Release Date: 2014-10-14
  • Number of pages: 304
  • Author: Christopher Kostow
  • Publisher: Ten Speed Press



A New Napa Cuisine follows Christopher Kostow’s journey from a young line cook in a seaside town to the storied Restaurant at Meadowood, the Napa Valley mainstay that has earned three Michelin stars and James Beard Awards for best chef and outstanding service under Kostow’s leadership. Through 100 artfully constructed recipes and stunning photography, Kostow details the transformative effect this small American valley has had on his life and work—introducing us to the artisans, products, growers, and wild ingredients that inspire his unparalleled food. As he shares stories of discovering wild plums and radishes growing along the creek behind his home or of firing pottery with local ceramists, Kostow presents a new Napa cuisine—one deeply rooted in a place that’s rich in beauty, history, and community. From the Hardcover edition.

The NoMad Cookbook

  • Filename: the-nomad-cookbook.
  • ISBN: 9781607748236
  • Release Date: 2015-10-13
  • Number of pages: 552
  • Author: Daniel Humm
  • Publisher: Ten Speed Press



From the authors of the acclaimed cookbooks Eleven Madison Park and I Love New York comes this uniquely packaged cookbook, featuring recipes from the wildly popular restaurant and, as an added surprise, a hidden back panel that opens to reveal a separate cocktail book. Chef Daniel Humm and his business partner Will Guidara are the proprietors of two of New York's most beloved and pioneering restaurants: Eleven Madison Park and The NoMad. Their team is known not only for its perfectly executed, innovative cooking, but also for creating extraordinary, genre-defying dining experiences. The NoMad Cookbook translates the unparalleled and often surprising food and drink of the restaurant into book form. What appears to be a traditional cookbook is in fact two books in one: upon opening, readers discover that the back half contains false pages in which a smaller cocktail recipe book is hidden. The result is a wonderfully unexpected collection of both sweet and savory food recipes and cocktail recipes, with the lush photography by Francesco Tonelli and impeccable style for which the authors are known. The NoMad Cookbook promises to be a reading experience like no other, and will be the holiday gift of the year for the foodie who has everything. From the Hardcover edition.

Montreal Cooks

  • Filename: montreal-cooks.
  • ISBN: 1927958377
  • Release Date: 2015-10-06
  • Number of pages: 224
  • Author: Jonathan Cheung
  • Publisher: Figure 1 Pub



There has never been a more exciting time to eat in Montréal. With the established food scene being joined by an explosion of new, globally minded, locally focused restaurants, Montréal has evolved into a city of unparalleled culinary excellence. Montréal Cooks presents 80 recipes from 40 of Montreal's most talented and unique chefs. Written with the home cook in mind, this cookbook is designed to make recipes from fan-favorite restaurants achievable for everyone. Montréal Cooks is written by Tays Spencer and Jonathan Cheung, owner of Appetite for Books with a foreword by culinary expert, food writer and television personality, Gail Simmons.

World class Swedish Cooking

  • Filename: world-class-swedish-cooking.
  • ISBN: 9781620877357
  • Release Date: 2013
  • Number of pages: 303
  • Author: Björn Frantzén
  • Publisher: Skyhorse Publishing Inc.



Two successful Swedish chefs combine their life stories with their culinary theories and favorite recipes offering instructions and ingredients for making delectable dishes including Swedish crayfish with late autumn flowers, roast duck glazed with white miso and salted caramel ice cream.

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.

Benu

  • Filename: benu.
  • ISBN: 0714868868
  • Release Date: 2015-04-20
  • Number of pages: 256
  • Author: Corey Lee
  • Publisher: Phaidon Press



The first book on San Francisco’s three‐Michelin starred restaurant Benu and its chef Corey Lee, hailed by David Chang as one of the best chefs on earth. Since striking out on his own from Thomas Keller’s acclaimed French Laundry in 2010, Corey Lee has crafted a unique, James Beard Award‐winning cuisine that seamlessly blends his South Korean heritage with his upbringing in the United States. Benu provides a gorgeously illustrated presentation of the running order of one of Lee’s 33‐course tasting menus, providing access to all the drama and pace of Benu’s kitchen and dining room. Forewords by Thomas Keller and David Chang are accompanied by additional short prose and photo essays by Lee, detailing the cultural influences, inspirations, and motivations behind his East‐meets‐West approach.

The Notebooks of Michel Bras

  • Filename: the-notebooks-of-michel-bras.
  • ISBN: 1931605041
  • Release Date: 2001-11-01
  • Number of pages: 204
  • Author: Michel Bras
  • Publisher: Ici LA Press



Dessert recipes, with hand-drawn diagrams, from Michel Bras, a three-star Michelin chef.

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