The Desserts of Jordi Roca

  • Filename: the-desserts-of-jordi-roca.
  • ISBN: 9781441321978
  • Release Date: 2016-07-12
  • Number of pages: 248
  • Author: Jordi Roca
  • Publisher: Peter Pauper Press, Inc.



Celebrated pastry chef Jordi Roca, of the award-winning restaurant El Celler de Can Roca, in Girona, Spain, presents more than 80 tempting dessert recipes that take readers on a journey through the seasons -- from Pineapple, Mango, and Passion Fruit Soup to Sweet Potato with Tangerine Granita. * Roca's creations exhibit a whirl of imagination, daring, and boldness, making him one of the top international influencers in the pastry scene. * He aims to give his diners a unique experience, by creating dishes intended to stimulate all the senses. * Includes a brief history of the Rocas' acclaimed family restaurant. * Pastry tips and techniques are also provided. Full-color photographs by Becky Lawton throughout.

The Desserts of Jordi Roca More Than 80 Sweet Recipes

  • Filename: the-desserts-of-jordi-roca-more-than-80-sweet-recipes.
  • ISBN: 1441308563
  • Release Date: 2015-08-03
  • Number of pages: 247
  • Author: Jordi Roca
  • Publisher: Peter Pauper Press, Incorporated



Rocas creations exhibit a whirl of stimulating imagination, daring, and boldnessand have made him one of the top influencers in the pastry scene, both nationally and internationally. He aims to give his diners a unique experience, by creating dishes intended to stimulate all the senses. The texture, flavor, aroma, or the preparation of the different ingredients can activate our sensory memory and take us to a moment, a landscape, or a feeling. Restless and curious, this young chef explores the limits of culinary creativity by breaking the mold and thinking outsideand beyondthe box.

Anarkia

  • Filename: anarkia.
  • ISBN: 8472121658
  • Release Date: 2016
  • Number of pages: 558
  • Author: Jordi Roca
  • Publisher:



Huxtabook

  • Filename: huxtabook.
  • ISBN: 9781743581773
  • Release Date: 2014-03-01
  • Number of pages: 244
  • Author: Daniel Wilson
  • Publisher: Hardie Grant Books



In Huxtabook, Daniel Wilson brings together recipes from Sea, Land and Earth — bookended by enticing snacks in Bites, and inventive desserts in Sweet — drawing culinary influences from all over the world, including the United States, Europe and South-East Asia. Containing over 120 recipes for dishes packed with flavour and designed for sharing, including Rice flour-crusted oyster po’ boys with sriracha mayo; Spiced tuna tartare with shiso, yuzu custard, radish & rice crackers; and Dark chocolate delice with jaffa sauce, raspberry sorbet & pistachio; Huxtabook is a playful celebration of irresistible flavours. Auckland-born Daniel Wilson is head chef and owner of Huxtable, one of Australia's most exciting restaurants.

Modernist Bread

  • Filename: modernist-bread.
  • ISBN: 0982761058
  • Release Date: 2017-05-27
  • Number of pages: 2500
  • Author: Nathan Myhrvold
  • Publisher:



Modernist Bread: The Art and Science is a revolutionary new understanding of one of the most important staples of the human diet. Created by the team that published the award-winning Modernist Cuisine: The Art and Science of Cooking, this massive treasury of practical knowledge and groundbreaking techniques captures over four years of independent research and collaborations with leading industry professionals; the result is the most in-depth look at bread to date. Stunning photography brings the complete story of bread to life across five volumes--uncover its incredible history, loaves from every corner of the world, and the breath-taking beauty of scientific phenomena at work above and below the crust. In addition, you will discover innovative recipes and techniques developed by the Modernist Cuisine team that have not been published anywhere else. Housed in a sleek stainless steel case, this five-volume set contains more than 1,500 traditional and avant-garde recipes, as well as a wire-bound kitchen manual so that you can easily bring all of the recipes into the kitchen in one compact collection. Spanning over 2,300 pages, Modernist Bread will become an invaluable resource for anyone who has a thirst for knowledge about bread or wants to advance their craft. This book is a call to arms for any baker--whether you are a strict traditionalist, avid modernist, home baker, restaurant chef, or an artisanal baker--to embrace the possibilities of invention and follow your inspiration to make breads in your own way.

El Celler de Can Roca

  • Filename: el-celler-de-can-roca.
  • ISBN: 1910690295
  • Release Date: 2016-08-31
  • Number of pages:
  • Author: Joan Roca
  • Publisher:



El Celler de Can Roca is the three Michelin starred Catalan restaurant in Spain which was opened in 1986 by the Roca brothers, Joan, Josep and Jordi. In 2015, it was once again named the best restaurant in the world by the Restaurant magazine. The Times restaurant critic A.A. Gill compared the restaurant to former restaurant El Bulli, which was once ranked as the number one restaurant in the world, saying that it was an outstanding kitchen, and part of the great confident wave of new Spanish food that is complex, technically exhausting, aware of the landscape, history and politics. The first edition of El Celler de Can Roca The Book was published in Spanish in a giant format weighing an incredible 5 kilos and retailing at 90 euros. This new smaller, redux edition is appearing in English for the first time. An amazing book, this is the definitive work about El Celler de Can Roca. Fully illustrated in color throughout it gathers the thoughts of writer Josep Maria Fonalleras in A day at El Celler . Here is the history, philosophy, techniques, values, sources of inspiration, creative processes, of this band of extraordinary chefs with over 90 detailed recipes, and a collection of the 240 most outstanding dishes from the 25-year history of this magnificent restaurant. An open door to the secrets of El Celler de Can Roca, revealed in 16 chapters and organized according to the sources of inspiration that nurture the Roca brothers: Tradition, Memory, Academia, Product, Landscape, Wine, Chromaticism, Sweet, Transversal Creation, Perfume, Innovation, Poetry, Freedom, Boldness, Magic, Sense of Humor."

Desserts

  • Filename: desserts.
  • ISBN: 3836927977
  • Release Date: 2015-06
  • Number of pages: 248
  • Author: Jordi Roca
  • Publisher:



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.

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.

Rel

  • Filename: rel.
  • ISBN: 9781607746508
  • Release Date: 2014-11-11
  • Number of pages: 416
  • Author: Christian F. Puglisi
  • Publisher: Ten Speed Press



Chef Christian F. Puglisi opened restaurant Relæ in 2010 on a rough, run-down stretch of one of Copenhagen’s most crime-ridden streets. His goal was simple: to serve impeccable, intelligent, sustainable, and plant-centric food of the highest quality—in a setting that was devoid of the pretention and frills of conventional high-end restaurant dining. Relæ was an immediate hit, and Puglisi’s “to the bone” ethos—which emphasized innovative, substantive cooking over crisp white tablecloths or legions of water-pouring, napkin-folding waiters—became a rallying cry for chefs around the world. Today the Jægersborggade—where Relæ and its more casual sister restaurant, Manfreds, are located—is one of Copenhagen’s most vibrant and exciting streets. And Puglisi continues to excite and surprise diners with his genre-defying, wildly inventive cooking. Relæ is Puglisi’s much-anticipated debut: like his restaurants, the book is honest, unconventional, and challenges our expectations of what a cookbook should be. Rather than focusing on recipes, the core of the book is a series of interconnected “idea essays,” which reveal the ingredients, practical techniques, and philosophies that inform Puglisi’s cooking. Each essay is connected to one (or many) of the dishes he serves, and readers are invited to flip through the book in whatever sequence inspires them—from idea to dish and back to idea again. The result is a deeply personal, utterly unique reading experience: a rare glimpse into the mind of a top chef, and the opportunity to learn the language of one of the world’s most pioneering and acclaimed restaurants. From the Hardcover edition.

Arzak Secrets

  • Filename: arzak-secrets.
  • ISBN: 1910690082
  • Release Date: 2015-09-01
  • Number of pages: 278
  • Author: Juan Mari Arzak
  • Publisher:



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.

Sweetology

  • Filename: sweetology.
  • ISBN: 8472121526
  • Release Date: 2014-11
  • Number of pages: 256
  • Author: Josep María Rodríguez Guerola
  • Publisher:



Perfection in Imperfection

  • Filename: perfection-in-imperfection.
  • ISBN: 9810902476
  • Release Date: 2015-02-19
  • Number of pages: 123
  • Author: Janice Wong
  • Publisher: Gatehouse Pub



A unique way of seeing and thinking, and an attention to detail are what shape Chef Janice Wong's inventive desserts - creations applauded by some of the world's most celebrated chefs from French chocolatier-patissier Pierre Herme to Spanish chef-restauranteurs Juan Mari and Elena Arzak. Through this book, the creative mind behind 2am: dessertbar invites you to enter her world. It is a world where beauty is everything, where no detail is too small to appreciate. This is not an ordinary cookbook. It is an exploration of the mind and senses, of perceptions and emotions. The chapters - Origins of Taste, Colours of Taste, Textures of Taste and Memories of Taste - explore the inspirations behind each of her creations, be it the unique, natural flavour of an ingredient, a distinct hue that evokes an emotion, an unexpected texture that jolts the senses, a nostalgic taste that allows the mind to wander back to childhood days. These seemingly disparate sources of inspiration and the creations that stem from them are all threaded by a commonality, a pursuit for perfection in imperfection, and an appreciation of imperfection in perfection. Welcome to Janice Wong's artistic, gastronomic world of flawless imperfection and flawed perfection.

The French Laundry Cookbook

  • Filename: the-french-laundry-cookbook.
  • ISBN: 9781579657567
  • Release Date: 2016-10-25
  • Number of pages: 336
  • Author: Thomas Keller
  • Publisher: Artisan Books



2014 marks the twentieth anniversary of the acclaimed French Laundry restaurant in the Napa Valley—“the most exciting place to eat in the United States” (The New York Times). The most transformative cookbook of the century celebrates this milestone by showcasing the genius of chef/proprietor Thomas Keller himself. Keller is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses. Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautées beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes. From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monté to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique. One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen—no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience Wine Spectator described as “as close to dining perfection as it gets.”

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