Download or read online books in PDF, EPUB and Mobi Format. Click Download or Read Online button to get book now. This site is like a library, Use search box in the widget to get ebook that you want.

Brae

Brae Author Dan Hunter
ISBN-10 0714874140
Release 2017-04-17
Pages 256
Download Link Click Here

The debut book from Dan Hunter, the celebrated award-winning pioneer of modern Australian food In the countryside outside Melbourne, Chef Dan Hunter has transformed a rustic farmhouse into the award-winning Brae, one of Australia's most exciting dining destinations. Brae attracts diners from around the world with its fine-dining approach to hyper-local cuisine. In this, his first book, Hunter explores the theme of place and its impact on him and on his unique style of cooking. Set against the dramatic backdrop of Australia's landscape, his story is reflected in lush colour photography of his food and the environment.



Carcasse

Carcasse Author Hendrik Dierendonck
ISBN-10 9492677342
Release 2018-04
Pages 160
Download Link Click Here

- Chef Hendrik Dierendonck provides the best recipes from his Michelin-starred restaurant Carcasse. Craftsmanship, passion, terroir and 'nose-to-tail' are the code words in this book - The ideal book for all meat and barbecue lovers The restaurant Carcasse is a meat-lover's mecca and owner Hendrik Dierendonck is a meat connoisseur. His farm-to-table knowledge is behind Carcasse's first Michelen star, which was awarded for Dierendonck's tender, flavourful main courses and imaginative, often surprising, side dishes. This book tells the story of where great quality meats come from, and includes the best recipes from Carcasse, each infused with Dierendonck's passion for quality and perfection. With its nose-to-tail approach to cooking, Carcasse is ideal for those for whom meat is a must.



Tetsuya

Tetsuya Author Tetsuya Wakuda
ISBN-10 1902304853
Release 2001
Pages 183
Download Link Click Here

The excitement of the Sydney Games vaulted all things Aussie into the spotlight, including their cuisine. Tetsuya Wakuda is one of Australia's most celebrated chefs. In this book he shares his story, his recipes and his passion for the finer things in life. Over 100 recipes. Color illustrations.



A Kind of Love Story

A Kind of Love Story Author Tom Sellers
ISBN-10 9780297871897
Release 2016-10-20
Pages 368
Download Link Click Here

Tom Sellers is a luminary of the British culinary scene. His Restaurant Story opened its doors in April 2013; its innovative literary-inspired menu, taking diners on 'a personal journey through food', has won him huge critical and public acclaim. Story was awarded its first Michelin star just five months after opening. This stunning book will be your chance to enter the visionary mind of one of the most original chefs of our time, and discover the truth behind the tales of his brilliant food.



Nikkei Cuisine

Nikkei Cuisine Author Luiz Hara
ISBN-10 9781910254462
Release 2015-10-22
Pages 256
Download Link Click Here

At its simplest, Nikkei cuisine is the cooking of the Japanese diaspora. Japanese immigrants have found themselves in a variety of cultures and contexts, but have often maintained a loyalty to their native cuisine. This has required local adaptation over the last 100 years: the so-called Nikkei community has embraced a new country’s ingredients and assimilated these into their cooking using Japanese techniques. Nikkei cooking is found wherever in the world Japanese immigrants and their descendants are. But, for historical reasons, two countries have had substantially more Japanese immigrants than the rest of the world – Brazil and Peru. Nikkei cooking has gained popularity in Europe and the USA due to the influence of chefs Nobu Matsuhisa and Toshiro Konishi; the last two decades have seen the emergence of a number of outstanding, creative Nikkei chefs and restaurants all over the world – including Pakta in Barcelona by Albert and Ferran Adria. Nikkei Cuisine is a ground-breaking cookery book and a must-have for anyone with an interest in Japanese or South American cooking, as well as for those keen to discover cutting-edge cookery and flavours. The recipes range from the simpler Nikkei family favourites (the dishes eaten at home) to the more elaborate and elegant Nikkei dishes served in restaurants around the world.



Social Sweets

Social Sweets Author Jason Atherton
ISBN-10 9781472920799
Release 2015-06-18
Pages 272
Download Link Click Here

Featuring more than 100 recipes, Social Sweets is a heavenly collection of desserts from Michelin starred chef Jason Atherton. Showcasing a variety of beautiful and contemporary recipes from his London restaurants, this volume is a celebration of the flavours and techniques from across the world which have inspired him. As well as the desserts that feature on the menus of his restaurants, the collection also includes timeless classics, such as bakewell tart, sticky toffee pudding and cheesecakes, and ice creams and sorbets that act as the perfect accompaniment – or a dessert in their own right. Rounded off by a selection of cheese recipes, the recipes in this book are sure to inspire and will have something for every palate. Stunningly illustrated with photographs from John Cary, Jason once again proves why he is one of the world's most innovative chefs, offering an abundance of perfect treats to share with friends and family.



Chiltern Firehouse

Chiltern Firehouse Author Nuno Mendes
ISBN-10 9781607749936
Release 2017-04-18
Pages 320
Download Link Click Here

A cookbook showcasing the food and atmosphere of London's Chiltern Firehouse, a New York-style brasserie drawing praise and patrons from around the world. London’s most fashionable, most talked about restaurant is Chiltern Firehouse, an iconic landmark and destination built in a stunning Victorian-Gothic firehouse in London’s Marylebone neighborhood. Owned by hotelier André Balazs, whose other properties include the Chateau Marmont and the Mercer Hotel, the exquisitely designed space is overflowing with A-listers every night of the week. What draws them in is the design, but what makes them stay is chef Nuno Mendes's incredible food--crab doughnuts, monkfish cooked over pine, and wood-grilled Iberico pork. Chiltern Firehous goes behind the scenes with exclusive photography and striking design, delves into the Firehouse’s love affair with cocktails, and showcases the acclaimed recipes of Lisbon-born chef Nuno Mendes. Mendes draws on influences from his career split between the United States and Europe to create contemporary dishes with an American accent. With a lush, transporting package, Chiltern Firehouse delivers reimagined classics and bold new flavors, along with the charm of London’s hottest restaurant, to America’s shores.



Biota

Biota Author James Viles
ISBN-10 9781925268492
Release 2015-11-01
Pages 248
Download Link Click Here

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.



Central

Central Author Virgilio Martínez
ISBN-10 0714872806
Release 2016-10-10
Pages 256
Download Link Click Here

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



My Way

My Way Author Tim Raue
ISBN-10 3766722719
Release 2017-03
Pages 288
Download Link Click Here

Star chef Tim Raue's eponymous Berlin restaurant is ranked 34 in Restaurant magazine's list of "The World's 50 Best Restaurants", making him the best German chef. In this new book, published by Callwey, he demonstrates his prowess for Asian cuisine. A comprehensive biography, illustrated with photographs from Tim's family album, takes the reader on a journey through his life and gives insights into how he became the chef he is today. Tim also takes his fans on a culinary journey to Singapore - a trip packed with insider information and more exclusive photographs - to reveal the source of his inspiration. However, the highlight of the book is the recipes for 70 of Tim's best dishes, each one illustrated with superb photography, as well as his most important basic recipes.



Coi

Coi Author Daniel Patterson
ISBN-10 0714865907
Release 2013-10-14
Pages 304
Download Link Click Here

" "An absorbing self‐portrait of an exceptional cook." – Harold McGee Daniel Patterson is the head chef/owner of Coi in San Francisco, one of America’s most celebrated restaurants. Patterson mixes modern culinary techniques with local ingredients to create imaginative dishes that speak of place, memory, and emotion. His approach has earned him five James Beard nominations and winner of the James Beard Award’s "Best Chef of the West" 2014, two Michelin stars, and a worldwide reputation for pioneering a new kind of Californian cuisine. Now, in his new book Coi: Stories and Recipes, Patterson shares a personal account of the restaurant, its dishes, and his own unique philosophy on food and cooking. 70 recipes are featured with narrative essays, including Chilled Spiced Ratatouille Soup; Carrots Roasted in Coffee Beans; Strawberries and Cream with Tiny Herbs; and Lime Marshmallow with Coal‐Toasted Meringue. This book is beautifully written by Patterson, who is respected for his original food writing in publications such as The New York Times and Lucky Peach, and is also co‐author, along with Mandy Aftel, of Aroma: The Magic of Essential Oils in Food and Fragrance (2004). 150 color photographs by Maren Caruso include atmospheric images of the restaurant and the California landscape. Forewords by Peter Meehan and Harold McGee. "



Dabbous

Dabbous Author Ollie Dabbous
ISBN-10 9781408843932
Release 2014-11-11
Pages 304
Download Link Click Here

Original recipes from London's hottest restaurant



Sola

Sola Author Chihiro Masui
ISBN-10 281231530X
Release 2016-10-31
Pages 288
Download Link Click Here

French and Japanese fusion cuisine from SOLA's brilliant chef Hiroki Yoshitake Delectable recipes from the Michelin-starred restaurantHiroki Yoshitake: one of the most talented Michelin Starred Chefs in Paris, designated as the best chef under 35 years old in Japan. He worked for three years at the French restaurant La Rochelle in Sakai (Japan). In 2009 he moved to Paris and worked for the trendiest kitchens at that time: Ze Kitchen Galerie, Magnolias and L'Astrance. He was then appointed Head Chef at Sola when the restaurant opened in 2010. In 2012 he received his first Michelin Star. Yoshitake's delectable Franco-Japanese recipes are presented season by season in this beautiful book.."



Borago

Borago Author Rodolfo Guzman
ISBN-10 0714873977
Release 2017-11-06
Pages 288
Download Link Click Here

Internationally acclaimed star chef Rodolfo Guzmán of Boragó introduces the exciting world of high-end Chilean gastronomy. "It isn't every day that a restaurant knocks your socks off, but Boragó managed it with ease." —Financial Times Chef Rodolfo Guzmán serves a dynamic, wildly imaginative tasting menu at his acclaimed Santiago restaurant Boragó, using only native Chilean ingredients – often reinventing his courses mid-service. The book combines his fascinating narratives about Chilean geography and ingredients, his never-before-published notebook sketches of dishes and creative processes, and gorgeous landscape and food photographs that introduce readers to the distinctive pleasures of Chilean culture and cuisine. This is rounded off by Guzmán's selection of 100 savoury and sweet recipes exclusively chosen from the menu at Boragó.



B co

B  co Author Josef Centeno
ISBN-10 9781452155784
Release 2017-09-05
Pages 320
Download Link Click Here

This is the cookbook of the season from the chef credited with capturing the myriad tastes of Los Angeles on the plate. Visually stunning and conceptually fresh, this cookbook contains 130 recipes that redefine the way we think about flavor. Josef Centeno, chef and owner of 5 acclaimed restaurants, draws on his multicultural heritage, formal training in top-notch restaurants such as Manresa and Daniel, a lifelong obsession with cookbooks, and an insatiable curiosity. Centeno's cooking layers textures and explores how spices and sauces can be used to transform the most basic vegetables. Recipes span from simple to showstopping, exploring sauces, soups, mains, salads, and desserts, too. More than 130 vivid photographs convey the beauty and excitement of Josef Centeno's extraordinary cooking.



Sepia

Sepia Author Martin Benn
ISBN-10 9781743438930
Release 2014-10-01
Pages 304
Download Link Click Here

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.



On Vegetables

On Vegetables Author Jeremy Fox
ISBN-10 071487390X
Release 2017-04-17
Pages 320
Download Link Click Here

The highly anticipated cookbook from Jeremy Fox, the California chef who is redefining vegetable-based cuisine with global appeal Known for his game-changing approach to cooking with vegetables, Jeremy Fox first made his name at the Michelin-starred restaurant Ubuntu in Napa Valley. Today he is one of America's most talked-about chefs, celebrated for the ingredient-focused cuisine he serves at the Los Angeles restaurant, Rustic Canyon Wine Bar and Seasonal Kitchen. In his first book, Fox presents his food philosophy in the form of 160 approachable recipes for the home cook. On Vegetables elevates vegetarian cooking, using creative methods and ingredient combinations to highlight the textures, flavours, and varieties of seasonal produce and including basic recipes for the larder.