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  • A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adria

    By Ferran Adria

    Our Price: $59.95
    • Format: Oversize Hardcover
    • ISBN-13: 9780714865508
    • Publisher: Phaidon Press
    • Published: December 2012
  • COCO : 10 World-Leading Masters Choose 100 Contemporary Chefs

    By Ferran Adria

    Our Price: $25.00
    • Format: Oversize Hardcover
    • ISBN-13: 9780714849546
    • Publisher: Phaidon
    • Published: November 2009
    An unprecedented survey of the most significant chefs working today, COCO presents 100 premier contemporary chefs from around the world selected by ten of the most internationally recognized masters. From Singapore to New York, Stockholm to London, Hong Kong to Paris, these selected chefs, whether experimenting with new components and adventurous combinations, or producing simple, traditional food made with fresh, locally sourced ingredients, are pushing their craft to new heights. They have been selected not only for their food, or for their skill as chefs, but also for the way they run their kitchens, & the impact of their restaurants.
  • Coco: 10 World-Leading Masters Choose 100 Contemporary Chefs

    By Ferran Adria

    Our Price: $14.95
    • Format: Oversize Paperback
    • ISBN-13: 9780714859576
    • Publisher: PHAIDON
    • Published: November 2010
    This unprecedented surey of the most significant chefs working today present 100 of the best - from around the world - selected by Ferran Adria, Mario Batali, Shannon Bennett, Alain Ducasse, Fergus Henderson, Yoshiro Murata, Gordon Ramsay, Rene Redzepi, Alice Waters, and Jack Yu. Whether experimenting with new components and adventurous combinations, or producing simple, traditional food made with fresh, locally sourced ingredients, these chefs are pushing their crafts to new heights. With its vast and varied selection of recipes COCO is an unrivalled snapshot of what is happening in current gastronomy. Arranged alphabetically, COCO prewents each selected chef over four pages. The first pages include a sample menu, images of the restaurant, the kitchen, and the chef at work, a brief biography, and an insightful text by the chef-curator explainig his or her choice. These are followed by a selection of recipes accompanied by photographs. In the back of the book, each of the chef-curators discusses a specific dish that has had a particular significance throughout his or her career, accompanied by the recipe and a photograph of the dish. Glossary, Restaurant Directory, Index, Notes. 440p.
  • Kaiseki: The Exquisite Cuisine of Kyoto's Kikunoi Restaurant

    By Yoshihiro Murata

    Our Price: $45.00
    • Format: Hardcover
    • ISBN-13: 9781568364421
    • Publisher: Kodansha USA
    • Published: August 2012
  • Molecular Gastronomy: Scientific Cuisine Demystified

    By Jose Sanchez

    Our Price: $65.00
    • Format: Hardcover
    • ISBN-13: 9781118073865
    • Publisher: Wiley
    • Published: April 2015
  • The Family Meal: Home Cooking with Ferran Adria

    By Ferran Adria

    Our Price: $26.95
    • Format: Oversize Hardcover
    • ISBN-13: 9780714862538
    • Publisher: Phaidon Press
    • Published: October 2011
    This first book of home-cooking recipes by the renowned chief of the legendary elBulli restaurant contains thirty-one menus and ninety-three recipes for the simple tasty dishes that the elBulli staff eats for dinner. It includes step-by-step instructions showing how to make everyday classics such as guacamole, roast chicken, and chocolate cake. It also features quick and cost-effective menus to cook for 2, 6, 20 or 75 people. Glossary, Index. Illustrated with hundreds of color photographs. 384p.

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