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Bucătăria lumii - Reţete fantastice de

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Gordon Ramsay

Bucătăria lumii - Reţete fantastice de pretutindeni

Ce aţi dori la cină în seara aceasta? Mâncare italienească? Chinezească? Franţuzească? Celebrul Gordon Ramsay a adunat pentru voi reţetele sale favorite din lumea întreagă. Indiferent ce veţi avea chef să gătiţi, cu siguranţă veţi găsi ceva în cartea extravagantului maestru bucătar britanic. Gordon Ramsay a primit treisprezece stele Michelin pentru restaurantele sale din Londra şi din New York. Începând din anul 2001, pentru preparatele sale excelente, restaurantului lui din Chelsea i s-au acordat în mod constant trei stele Michelin. Celebrul maestru bucătar este gazda unor emisiuni de televiziune de succes: Ramsay's Kitchen Nightmares (Coşmar în bucătărie, Paprika TV), The F Word (Cu F de la Fantastic, Paprika TV) şi Cookalong Live.

  

The Devil in the Kitchen: Sex, Pain, Madness and

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Marco Pierre White

The Devil in the Kitchen: Sex, Pain, Madness and the Making of a Great Chef

Editura: Bloomsbury Publishing PLC

Anul aparitiei: 2007

The first--and youngest--British chef to win three Michelin stars reveals the story of his life in food, relating the backroom antics, the blood feuds, and the passion for culinary excellence that have driven London's greatest restaurants for decades.

  

Gordon Ramsay: On Top of the World

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Neil Simpson

Gordon Ramsay: On Top of the World

Editura: John Blake

Anul aparitiei: 2009

Best known as the host of Fox's "Hell's Kitchen "and "Kitchen Nightmares, " Gordon Ramsay is one of the most driven, successful, and irate chefs around. He has thrown Hollywood actresses out of his restaurants and is notorious for his anger, but his food has been served to numerous heads of state, and he is one of only three chefs in England whose restaurant is rated at three Michelin stars. In this illuminating work, Ramsay discusses the violent, alcoholic, absent father who died just days after the pair had been reconciled as adults; the best friend and protege whose bizarre suicide came hours after the two had shared a final meal; the decade-long battle to save his younger brother from heroin addiction and crime; and the real reason why he has not attended the birth of any of his four children. Sometimes hilarious and frequently heartbreaking, this is Gordon Ramsay's full life, from tenements and poverty to top-notch restaurants and fame.

  

Shift: Inside Nissan's Historic Revival

Pret: 115.00 RON
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Carlos Ghosn, Philippe Ries

Shift: Inside Nissan's Historic Revival

Editura: Broadway Business

Anul aparitiei: 2006

In "Shift, "Carlos Ghosn, the brilliant, audacious, and widely admired CEO of Nissan, recounts how he took the reins of the nearly bankrupt Japanese automotive company and achieved one of the most remarkable turnarounds in automotive--and corporate--history. When Carlos Ghosn (pronounced like "phone") was named COO of Nissan in 1999, the company was running out of gas and careening toward bankruptcy. Eighteen short months later, Nissan was back in the black, and within several more years it had become the most profitable large automobile company in the world. In SHIFT, Ghosn describes how he went about accomplishing the seemingly impossible, transforming Nissan once again into a powerful global automotive manufacturer. The Brazilian-born, French-educated son of Lebanese parents, Ghosn first learned the management principles and practices that would shape his decisions at Nissan while rising through the ranks at Michelin and Renault. Upon his arrival at Nissan, Ghosn began his new position by embarking on a three-month intensive examination of every aspect of the business. By October 1999 he was ready to announce his strategy to turn the company around with the Nissan Revival Plan. ...

  

Cooking for Friends

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Gordon Ramsay

Cooking for Friends

Editura: William Morrow Cookbooks

Anul aparitiei: 2009

In Cooking for Friends, award-winning chef, world-renowned restaurateur, bestselling author, and Hell's Kitchen star Gordon Ramsey offers us more than 100 exceptional recipes from his own family table. The holder of ten Michelin stars and ranked as one of the world's most powerful celebrities by Forbes magazine in 2008, the sometimes intimidating Ramsey displays his softer side, sharing the scrumptious dishes he serves to his own family and loved ones. This intimate, full-color cookbook is not a collection of royal feasts for the lofty and privileged. Gordon Ramsey is Cooking for Friends --with all the warmth, care, and love that entails.

  

The Complete Robuchon

Pret: 182.00 RON
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Joel Robuchan

The Complete Robuchon

Editura: Knopf Publishing Group

Anul aparitiei: 2008

An incomparable culinary treasury: the definitive guide to French cooking for the way we live now, from the man the Gault Millau guide has proclaimed Chef of the Century. Joel Robuchon s restaurant empire stretches from Paris to New York, Las Vegas to Tokyo, London to Hong Kong. He holds more Michelin stars than any other chef. Now this great master gives us his supremely authoritative renditions of virtually the entire French culinary repertoire, adapted for the home cook and the contemporary palate. Here are more than 800 precise, easy-to-follow, step-by-step recipes, including Robuchon s updated versions of great classics Pot-au-Feu, Sole Meuniere, Cherry Custard Tart as well as dozens of less well-known but equally scrumptious salads, roasts, gratins, and stews. Here, too, are a surprising variety of regional specialties (star turns like Aristide Couteaux s variation on Hare Royale) and such essential favorites as scrambled eggs. Emphasizing quality ingredients and the brilliant but simple marriage of candid flavors the genius for which he is rightly celebrated Robuchon encourages the beginner with jargon-free, impeccable instructions in technique, while offering the practiced ...

  

Pastry: Savory & Sweet

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Michel Roux

Pastry: Savory & Sweet

Editura: John Wiley & Sons

Anul aparitiei: 2009

From master chef Michel Roux, a gorgeous, full-color cookbook that demystifies the art of pastry making For many home cooks, making pie and pastry can be intimidating. Now, in his exciting new cookbook, Michelin three-star chef Michel Roux shows how easy it is to prepare pastry at home just like a professional. All types of dough are covered--short crust, brioche, puff pastry, croissant, and more. Roux provides detailed, step-by-step techniques, all illustrated with stunning color photographs. He also presents a range of classic and contemporary recipes 100 in all with mouthwatering photographs of almost every one. Showstopping sweets include Sweet Pumpkin Tart with Toasted Almonds, Chocolate and Raspberry Tart, and Apple Turnovers. For something savory, there are Onion and Bacon Mini Pizzas, Phyllo Croustades with Seared Tuna, and Herbed Monkfish in a Puff Pastry Crust. For home cooks who want a new bible on the subject of making pie and pastry at home, this book is the answer."

  

Henry's Night

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Linda Michelin, D.B. Johnson

Henry's Night

Editura: Houghton Mifflin Harcourt (HMH)

Anul aparitiei: 2009

In this fifth book of the Henry series, Johnson recreates the wonder of HenryDavid Thoreau's moonlit walks, and shines a quiet comfort into the mysteriousnight woods as Henry has a magical encounter with a whippoorwill.

  

Knife Skills: In the Kitchen

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Shaun Hill, Charlie Trotter, Marcus Wareing

Knife Skills: In the Kitchen

Editura: DK Publishing (Dorling Kindersley)

Anul aparitiei: 2008

Written by three Michelin-starred chefs, Charlie Trotter, Marcus Wareing, and Shaun Hill, this book covers every cutting technique--cutting, slicing, dicing, carving, and filleting--for every relevant ingredient.

  

The New Spanish Table

Pret: 120.00 RON
Disponibil in 14 zile!

Anya Von Bremzen

The New Spanish Table

Editura: Workman Publishing

Anul aparitiei: 2005

Welcome to the world's most exciting foodscape, Spain, with its vibrant marriage of rustic traditions, Mediterranean palate, and endlessly inventive cooks. "The New Spanish Table" lavishes with sexy tapas --Crisp Potatoes with Spicy Tomato Sauce, Goat Cheese-Stuffed Pequillo Peppers. Heralds a gazpacho revolution--try the luscious, neon pink combination of cherry, tomato, and beet. Turns paella on its head with the dinner party favorite, Toasted Pasta "Paella" with Shrimp. From "taberna" owners and Michelin-starred chefs, farmers, fishermen, winemakers, and nuns who bake like a dream--in all, 300 glorious recipes, illustrated throughout in dazzling color. "Estupendo!"

  

La Cocina de Mama: The Great Home Cooking Of Spain

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Penelope Casas

La Cocina de Mama: The Great Home Cooking Of Spain

Editura: Broadway Books

Anul aparitiei: 2005

Penelope Casas, the foremost American authority on Spanish food and the author of the bestselling "Tapas, presents more than 175 robustly flavored yet amazingly simple recipes representing the best of Spanish home cooking--the cooking handed down through generations of Spanish "mamas."" Long overshadowed by France and Italy, Spain has finally taken its rightful place as one of Europe's great culinary meccas. Consider the reborn cities of Madrid, Barcelona, and Bilbao; the new respect afforded Spanish wines; the popularity of tapas bars in the U.S.; and Spain's widely influential Michelin three-star chefs, Ferran Adria and Juan Mari Arzak. Despite the world-wide acclaim for these chefs, arguably the greatest Spanish food is found not in the nation's restaurants, but in private homes off-limits to tourists, where women still cook the recipes their mothers and grandmothers cooked before them. Now, Penelope Casas takes us into those homes to uncover the secrets of this simple, easily reproduced, and altogether marvelous cuisine. For" La Cocina de Mama, Penelope Casas has collected recipes from great chefs and traditional home cooks in every region of Spain, all of whom have shared with ...

  

The Domaine Chandon Cookbook: Recipes from Etoile

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Jeff Morgan

The Domaine Chandon Cookbook: Recipes from Etoile Restaurant

Editura: Chronicle Books

Anul aparitiei: 2010

Domaine Chandon is a French-owned wine producer in Napa Valley. Its Michelin-starred restaurant, etoile, is the only fine-dining restaurant within a winery in the Wine Country. With a seasonal menu created to showcase Domaine Chandon's sparkling and still wines, etoile takes inspiration from the culinary tradition and playful delicacy of nouvelle cuisine. It's more than just a place to eat. It's a lifestyle and a state of mind, reflected in the 75 recipes collected here and culled from the restaurant's repertoire, covering everything from soups to desserts. Including a guide to pairing wines with foods, as well as suggested wines for each recipe, this book gorgeously illuminates the good life with more than 75 vivid photographs.

  

The Complete Keller: The French Laundry Cookbook &

Pret: 461.00 RON
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Thomas Keller

The Complete Keller: The French Laundry Cookbook & Bouchon

Editura: Artisan

Anul aparitiei: 2006

From two acclaimed, award-winning restaurants came two of the most acclaimed, award-winning cookbooks ever published--now packaged together in a luxurious slipcased boxed set, the ideal gift for any food lover. First there was French Laundry in Napa Valley, setting a new standard for American fine dining. Then there was The French Laundry Cookbook , setting a new standard for American cookbooks. In 1998, Chef Keller opened Bouchon, "so that I'd have a place to eat after cooking all night at the French Laundry," and that restaurant, too, gave birth to a groundbreaking cookbook. Now, fifteen years after Thomas Keller first set foot in what would become a landmark restaurant, these two extraordinary books are offered in a striking new slipcased edition. With this year's opening of the Bouchon Bakery in New York City, and last year's momentous Michelin guide that awarded Keller's Per Se the top honors, Keller is increasingly in the limelight--and his inventive, delicious food is increasingly in the consciousness of a national audience. The Complete Keller is the perfect gift for anyone who loves fine food.

  

Ducasse Flavors of France

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Alain Ducasse

Ducasse Flavors of France

Editura: Artisan Publishers

Anul aparitiei: 2006

Brash, driven, and dazzlingly inventive, fourteen-star chef Alain Ducasse is a larger-than-life figure. At thirty-three, he was the youngest chef ever to be awarded three Michelin stars; and in 2005 he became the first chef in the world to win three stars for three restaurants, with a staggering total of fourteen stars spread across eight restaurants in three countries. He has mentored a generation of younger chefs who have introduced his cooking around the world and he has, quite simply, changed the face of traditional French cooking. In this, his first American cookbook, M. Ducasse shares the principles and techniques of his uniquely elemental cuisine. At its core are clarity of taste, precision in execution, and respect for the food itself, which to Ducasse means retaining its essential flavor. That respect for true taste results in a multitude of simple but striking techniques. Ducasse uses as much of each ingredient as he can--the skins, the shells, the baking juices, the pan drippings, the heads, the cooking broth, all the by-products of the process--in order to capture the truest taste. He incorporates different preparations of the same ingredient into a given dish, each ...

  

Thai Food

Pret: 202.00 RON
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David Thompson

Thai Food

Editura: Ten Speed Press

Anul aparitiei: 2002

Renowned chef David Thompson first went to Thailand by mistake: a holiday plan had to be changed at the last minute, and he ended up in Bangkok, where he was seduced by the people, culture, and cuisine. Since that fateful trip some 20 years ago, Thailand has become David's second home. Working alongside cooks who perfected their craft in the Thai royal palaces, he began to document the traditional recipes and culinary techniques that have been handed down from generation to generation. The result is THAI FOOD, the most comprehensive account of this ancient and exotic cuisine ever published in English. David writes about Thailand and its food with an easy erudition, encouraging readers to cook and experiment, while simultaneously fostering a respect for the food and its stewardship through the ages. Although all the classic, well-loved recipes are here, this magnum opus features hundreds of lesser-known but equally authentic and delicious Thai dishes that will inspire cooks to go beyond green curry chicken and Thai fish cakes. David's passion and conviction are infectious; complemented by Earl Carter's superb photography, THAI FOOD captures all aspects of the dynamic Thai culture ...

  

Heston Blumenthal: In Search of Perfection:

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Heston Blumenthal

Heston Blumenthal: In Search of Perfection: Reinventing Kitchen Classics

Editura: Bloomsbury Publishing PLC

Anul aparitiei: 2006

Fish and chips; roast chicken; spaghetti bolognese; steak and salad; pizza; sausages and mashed potatoes; black forest cake; and treacle tart and ice cream: all as good as they can possibly be. With this book, a tie-in to the BBC series of the same name, Michelin three-star winner Heston Blumenthal delivers the absolute last word in how to cook these timeless dishes. He looks at the origin of the dishes, how to find the best ingredients (in America as well as in the UK) and what to look for, and, of course, how to cook them to perfection. Along the way, readers are treated to priceless culinary lessons: everything from how to cut potatoes for flawless frying to where to find the choicest beef to the two secret ingredients in spaghetti Bolognese (nutmeg and cream!). Lavishly illustrated with gorgeous photos, and including "perfect" recipes for each dish, this unrivaled book deserves a place as a staple in every cook's home.

  

The Big Fat Duck Cookbook

Pret: 1126.00 RON
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Heston Blumenthal

The Big Fat Duck Cookbook

Editura: Bloomsbury Publishing PLC

Anul aparitiei: 2008

In August 1995 self-taught chef Heston Blumenthal opened the Fat Duck restaurant, which gained three Michelin stars in January 2004 when Heston was only thirty-seven-years old. In April 2005 the Fat Duck received worldwide recognition for its unique approach to gastronomy and was proclaimed The Best Restaurant in the world by the "50 Best" Academy of over 600 international food critics, journalists and chefs. This lavishly-illustrated, stunningly-designed, and gorgeously-photographed masterpiece will take you inside the head of the world's most maverick restaurateur. The Fat Duck Book will be carefully separated into the following three sections: Part I, History Heston's improbable background and the unorthodox path he took to acheive his goal; his early ideas and early days running The Fat Duck, as well as his philosophy for what a food should be and what a chef's responsibility is in forwarding cuisine. Part II, Recipes For the first time ever, a large selection of recipes from the award-winning restaurant. Some are broken down into their many component parts, but they will remain very "cheffy." Part III, Science The science of it all, the technology and implements that make the ...

  

Gordon Ramsay's Passion for Flavour

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Gordon Ramsay

Gordon Ramsay's Passion for Flavour

Editura: Conran Octopus

Anul aparitiei: 2006

More than 100 recipes - manyu of them Ramsay's most famous - from the fiery, 3-star Michelin chef on Fox's hit series, "Hell's Kitchen." Each recipe puts a premium on lightness and flavor using a low-fat approach.

  

Rasoi: New Indian Kitchen

Pret: 262.00 RON
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Vineet Bhatia

Rasoi: New Indian Kitchen

Editura: Absolute Press

Anul aparitiei: 2010

The first Indian chef to be awarded a Michelin star, Vineet Bhatia has been cooking his ravishing, modern take on Indian food to appreciative guests from all over the world since 2004. More than 150 of his most celebrated recipes are featured in this, his first book, accompanied by sumptuous photography from Lisa Barber. With a beguiling mixture of modernity and classicism, Bhatia introduces elements of molecular gastronomy as well as Western influences, creating a style that sees him appear on platforms all around the world with the likes of inspirational fellow chefs Ferran Adria from El Bulli and Heston Blumenthal from the Fat Duck. "New Indian Kitchen" is a giant step forward for Indian cookery books and a long-awaited publishing event.

  

Harta si teritoriul

Pret: 31.74 RON
Pret: 28,57 RON
Disponibil in 1-3 zile!
-10%

Michel Houellebecq

Harta si teritoriul

Editura: Polirom

Anul aparitiei: 2011

Traducere din limba franceza si note de Daniel Nicolescu Michel Houellebecq este autorul bestsellerurilor: Platforma (Polirom, 2003), Extinderea domeniului luptei (Polirom, 2005) si Particulele elementare (Polirom, 2006). Romanul Harta si teritoriul (2010), distins cu Premiul Goncourt, este o imagine in raspar a lumii artei contemporane si a caracterului profund comercial al productiilor sale, ce-si vehiculeaza la nesfirsit amalgamul de clisee. Deopotriva clasic si modern, Harta si teritoriul (2010) este romanul unui scriitor ajuns la maturitate, care mediteaza cu o detasare iro­nic-melancolica asupra starii lumii si a fiintelor ce o populeaza. Naratiunea urmareste parcursul biografic si creativ al lui Jed Martin, un artist mizantrop care devine faimos in intrega lume datorita fotografiilor de harti realizate pentru Ghidurile Michelin si a ciclului sau de portrete infatisind meserii. Contrar tuturor asteptarilor, arta sa conceptuala, lipsita de orice suflu cultural, se dovedeste a fi un mare succes comercial. Printr-o magistrala punere in abis, povestea ia o intor­satura insolita cind Michel Houellebecq, care ii pozeaza lui Jed pentru portretul infatisind meseria de ...

  
 
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