Descriere: "A hilarious and insightful journey into the world of restaurant meals."--Mario Batali "Nobody goes to restaurants for nutritional reasons. They go for the experience. And what price a really top experience?" What price indeed? Fearlessly, and with great wit and verve, award-winning restaurant critic Jay Rayner goes in search of the perfect meal. From the Tokyo sushi chef who offers a toast of snake-infused liquor to close a spectacular meal, to Joël Robuchon in Las Vegas where Robuchon himself eagerly watches his guest's every mouthful, to seven three-star Michelin restaurants in seven days in Paris, Rayner conducts a whirlwind tour of high-end gastronomy that will thrill the heart--and stomach--of any armchair gourmand. Along the way, he uses his entrée into the restaurant world to probe the larger issues behind the globalization of dinner. Riotously funny and shrewdly observed, The Man Who Ate the World is a fascinating look at the business and pleasure of fine dining.
Autori: Jay Rayner | Editura: Holt McDougal | Anul aparitiei: 2009 | ISBN: 9780805090239 | Numar de pagini: 273 | Categorie: Cooking
Caggiano, Biba Caggiano
Advance Praise for Trattoria Cooking "Who wouldn't love doing Biba's research, tracking down the simple, down-to-earth, tasty food that makes Italy such an irresistible destination? For everyone who wishes to know how it is done (and where to go in Italy to find it), she's written a cookbook full of delicious-sounding recipes from the trattorias where real regional cooking goes on. Her recipes are straightforward and easy to follow, and I particularly like all the good tips she gives, like little asides to good friends in the kitchen." --Carol Field, author of The Italian Baker "My friend Biba has done it again with her new book in which she brings the trattoria scene to vivid life." --Giuliano Bugialli "If you are an insatiable cookbook collector, as I have been for the past thirty-odd years, you may feel that the last word has been written about all categories of food. I felt that way until I browsed through Biba Caggiano's Trattoria Cooking and was positively impressed that she does have a great deal of admirable things to add to the subject of Italian cookery. Her book is marvelously inspired and original and it would be an asset to anyone's library." --Craig Claiborne "Biba ...
Few foods rival the feel-good factor of soup, whether a hearty minestrone on a chilly evening, a cooling gazpacho in the heat of summer, or the comforting tomato soup of childhood memory. This rich collection brings together 100 soup recipes from some of Britain's leading chefs and food writers. From Jamie Oliver's Chickpea, Leak and Parmesan Soup, to Rick Stein's Classic Fish Soup with Rouille and Croutons, here are recipes for every mood and meal. And as every culture embraces soup of some kind, the influences at work here are wonderfully varied--Ken Hom's Tomato Ginger Soup, Terence Conran's Borscht, Nobu's Seafood Miso with Chorizo, and Sam and Sam Clark's Chestnut and Chorizo Soup, to name but a few. Soup is surely the ultimate seasonal food, and, reflecting this, the book is organized by time of year, so that ingredients are easy to find and at their full-flavored best.
Brooke Dojny
A mingling of French, Caribbean, African, Spanish, and Native American influences has created the unique culture of New Orleans, from Mardi Gras to the blues. And like the city itself, the cuisine of New Orleans is an exuberant, creative mix, evoking the legacy of three continents. Step into any Cajun or Creole kitchen and you will experience an extraordinary blend of Old World and New. In The Best of New Orleans, food expert Brooke Dojny has selected the finest dishes of south Louisiana in their most classic guises. From a base of French culinary principles, enlivened by a dash of American ingenuity, come thick spicy gumbos and jambalayas, barbecued and blackened seafood, fiery andouille sausages, superb Sweet Potato Pie and luscious Bananas Foster. Each recipe includes advice on special cooking techniques, and a glossary describes and defines everything from file powder to cayenne, grillade to courtbouillon. Color photographs of the finished dishes and of New Orleans itself capture the joie de vivre of this most irresistible of cuisines.