Kategoria BISAC: Cooking >> Individual Chefs & Restaurants

"Noma is the most important cookbook of the year." The Wall Street Journal

Rene Redzepi has been widely credited with re‐inventing Nordic cuisine. His Copenhagen restaurant, Noma, was recognized as the #1 best in the world by the San Pellegrino World s 50 Best Restaurant awards in April 2010 after receiving the "Chef s Choice" award in 2009. Redzepi operates at the cutting edge of gourmet cuisine, combining an unrelenting creativity and a remarkable level of craftsmanship with an inimitable and innate knowledge of the produce of his Nordic terroir. At Noma,...

MUNCHIES brings the hugely popular show Chef's Night Out (on VICE Media's food website, MUNCHIES) to the page with snapshots of food culture in cities around the world, plus tall tales and fuzzy recollections from 65 of the world's top chefs, including Anthony Bourdain, Dominique Crenn, David Chang, Danny Bowien, Wylie Dufresne, Inaki Aizpitarte, and Enrique Olvera, among...

"A cookbook by Paula Wolfert is cause for celebration. Ms. Wolfert may be America's most knowledgeable food person and her books are full of insight, passion and brilliance."
--Anthony Dias Blue, CBS Radio, NY

"I think she's one of the finest and most influential food writers in this country...one of the leading lights in contemporary gastronomy."
--Craig Claiborne

Paula Wolfert, the undisputed queen of Mediterranean cooking, provides food lovers with the definitive guide to The Food of Morocco. Lavishly photographed and packed with tantalizing recipes to...

Kris is the chef of Night + Market, and this cookbook is the story of his journey from the Thai-American restaurant classics he grew eating at his...

Tucked away in London's edgy Soho district, Polpo is one of the most irrepressibly buzzing restaurants in town. Critics and food aficionados have been flocking to this understated bacaro where Russell Norman serves up small dishes-think tapas-from the back streets of Venice. A far cry from the tourist-trap eateries of the famous floating city, this kind of cooking is unfussy, innovative, and exuberantly delicious. The 120 recipes in this book range from salads and snacks to small main courses, drinks, and desserts, including asparagus with Parmesan and anchovy butter; warm duck salad with...

In her kitchen, Christine Ha possesses a rare ingredient that most professionally-trained chefs never learn to use: the ability to cook by sense. After tragically losing her sight in her twenties, this remarkable home cook, who specializes in the mouthwatering, wildly popular Vietnamese comfort foods of her childhood, as well as beloved American standards that she came to love growing up in Texas, re-learned how to cook. Using her heightened senses, she turns out dishes that are remarkably delicious, accessible, luscious, and crave-worthy.

Millions of viewers tuned in to watch...

Nobu's culinary creations are based on the practice of simplicity the art of using simple techniques to bring out the flavors in the best ingredients the world's oceans have to offer and on his unique combinations of Japanese cuisine and imaginative...

In the book every home cook has been waiting for, the revered Thomas Keller turns his imagination to the American comfort foods closest to his heart--flaky biscuits, chicken pot pies, New England clam bakes, and cherry pies so delicious and redolent of childhood that they give Proust's madeleines a run for their money. Keller, whose restaurants The French Laundry in Yountville, California, and Per Se in New York have revolutionized American haute cuisine, is equally adept at turning out simpler fare....

Nigel Slater's classic guide to comfort food

'Real food means big-flavoured, unpretentious cooking. Good ingredients made into something worth eating. Just nice, uncomplicated food.'

Based on Nigel Slater's absolute favourite food, whether it be The Stickiest Ever Chicken Wings or Baked Goat's Cheese and Pesto in Filo Pastry, Smoked Mackerel Dauphinoise or the classic Bacon Butty, this classic has gone a long way in at last creating a nation of food lovers. In typically unpretentious style, Nigel finds good things to make using mass produced white bread to the finest Italian...

Rick Stein is undertaking a new gastronomic odyssey -- a journey through the vibrant colours, spices and tastes of authentic Indian cuisine.

Whether sampling Bhapa maach paturi (spicy steamed fish) in Calcutta, exploring the impact of spicy Konkan cuisine on European settlers or trying his hand at a hot Tandoori grill,...

'Cooking For Meniere's The Low Salt Way', is not a diet. It's about changing the habit and quiet addiction to salt, but still eating the food you love...like Italian; where the food is full of intensity, as if the land, sun, sea and history are intrinsic ingredients.