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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.
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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.
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Day At Elbulli

By Ferran Adria

Our Price: $19.95
ElBulli has been at the very forefront of the international restauranst scene since Ferra Adria became sole head chef in 1987. This book is the first to reveal Adria's technical secrets and food philosophy - a unique opportunity to explore Adria's creative methods, extraordinary techniques and outstanding dishes, with fully illustrated recipes and diagrams. The book documents all the activities and processes that make up just oneday ofservice with this stunning visual account of the kitchens, staff, creative workshop, dishes, the restaurant itself and its surroundings near the town of Roses, north east of Barcelona. Illus., 1100 color phographs. 632p.
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El Bulli 1994-1997

By Ferran Adria

Our Price: $350.00
Ferran Adria is widely considered to be the most innovative, most influential, and indeed the greatest chef in the world today. Culinary giants like Thomas Keller venerate him. El Bulli, the restaurant where he creates his masterpieces, has become a pilgrimage site of sorts; food connoisseurs from around the world journey down a dizzying coastal road to Roses, Spain to experience his unconventional tasting menu -- often consisting of 25 or more courses. But if you want a reservation, get in line.
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2 volumes and foldout in slipcase. 4to. Light rubbing to d.j.s and and slipcase. NF/VG in VG slipcase. THE SET:
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Combining the worlds of gastronomy, food science, philosophy and fine art, a French philosopher and professor discusses whether or not cooking has become a high art, particularly based on the career of chef Ferran Adrià.
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A renowned chef presents a collection of recipes for family-style meals inspired by the dishes eaten by his staff at El Bulli restaurant every day, with step-by-step instructions for appetizers, main courses, and desserts.
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Presents simple recipes for dishes from around the world, from jollof rice to fajitas, and suggests vegetarian substitutes to the meat recipes.
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The first monograph on the works of Patricia Urquiola, whose eclectic approach to product design and architecture has established her as one of the key figures in contemporary design. A superstar in the world of design, Patricia Urquiola’s portfolio of architectural projects and product designs is as diverse as it is intensely personal—from a house for Patrizia Moroso, to the interiors of boutique hotels, to industrial design, and with products that include chairs, watches, and cutlery. Since the opening of her own design practice in Milan in 2001, Urquiola has taken on an ever-expanding number of projects, and has worked with all the great international design houses, including Moroso, De Padova, B&B Italia, Bisazza, Alessi, Driade, and Flos, to name a few. Urquiola’s distinctive works straddle the boundary between architecture and design, the product of a rigorous, interdisciplinary education. Her products and spaces have won her acclaim for combining a bold, passionate imagination with an innate practicality. Drawing inspiration from historical precedent, her designs are often characterized by their clear lines and formal simplicity, and their irrepressible sensuality. This inspiring book captures the fervid energy of Urquiola’s life and work, in an unprecedented and striking design object as innovative and intimate as her body of work.
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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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