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What would it be like to host an event catered by Nobu and Thomas Buckley, the executive chef of Nobu Miami? Now, food lovers and chefs everywhere can party like celebrities with Nobu Miami: The Party Cookbook, a visual treat and a celebration of the dazzlingly original fusion cuisine served in the Miami outpost of Nobu's restaurant empire.
The book introduces an exotic line-up of finger foods and party dishes with South / American and Japanese influences, at the same time that it conveys the sparkling, sun-kissed atmosphere of the restaurants Miami Beach location. The recipes are simple and take advantage of fresh, local seafood like Florida pompano and conch.
More than 70 party recipes, some created especially for the book, are featured. The recipes themselves are complemented by comments, anecdotes and sidebars by Nobu and Buckley, in which they explain what inspired them to create particular dishes. They also offer useful tips on cooking technique. The gorgeous, full-color photos are by James Beard Award-nominee Masashi Kuma.
Noma - Denmark . Ranked #1 in the top 100 restaurants of the world 2014.
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, which Redzepi created from a derelict eighteenth-century warehouse in 2003 after previously working at both elBulli and The French Laundry, diners are served exquisite concoctions, such as 'Newly-Ploughed Potato Field' or 'The snowman from Jukkasjarvi', all painstakingly constructed to express their amazing array of Nordic ingredients.
His search for ingredients involves foraging amongst local fields for wild produce, sourcing horse-mussels from the Faroe Islands and the purest possible water from Greenland. Redzepi has heightened the culinary philosophy of seasonally and regionally sourced sustainable ingredients to an unprecedented level, and in doing so has created an utterly delicious cuisine.
At the age of 32, Redzepi is one of the most influential chefs in the world.
Noma: Time and Place in Nordic Cuisine will offer an exclusive insight into the food, philosophy and creativity of Rene Redzepi. It will reveal the first behind the scenes look at the restaurant, Noma, and will feature over 90 recipes as well as excerpts from Redzepi's diary from the period leading up to the opening of the restaurant and texts on some the most enigmatic of Noma's suppliers. The book will include 200 new specially commissioned color photographs of the dishes, unique local ingredients and landscapes from across the Nordic region. It will also include a foreward by the artist Olafur Eliasson.
Dimensions: 198 x 140 mm
Fergus Henderson caused something of a sensation when he opened his restaurant St John in London in 1995. Set in a former smokehouse near Smithfield meat market, its striking, high-ceilinged white interior provides a dramatic setting for food of dazzling boldness and simplicity.
As signalled by the restaurant's logo of a pig (reproduced on the cover of Nose to Tail Eating) and appropriately given the location, at St John the emphasis is firmly on meat. And not the noisettes, fillets, magrets and so forth of standard restaurant portion-control, all piled up into little towers in the middle of the plate: Henderson serves up the inner organs of beasts and fowls in big, exhilarating dishes that combine high sophistication with peasant roughness. Nose to Tail Eating is a collection of these recipes, celebrating, as the title implies, the thrifty rural British tradition of making a delicious virtue of using every part of the animal.
This new edition, beautifully redesigned, comes with an introduction by Anthony Bourdain.
"Named Chef of the Century by the Culinary Institute of America last year and considered by many to be the father of modern French cuisine ..." ~France Magazine
The unequivocal reference tome on the full spectrum of twentieth-century French cooking, interpreted and revised by master chef Paul Bocuse for the home cook.
Celebrated chef Paul Bocuse is the authority on classic French cuisine. In this volume, he shares 500 simple, traditional French recipes. Aimed at the beginner but with enough breadth to entice the confident chef, these recipes can be readily prepared at home and emphasize the use of the freshest and simplest ingredients.
The book is divided into twenty-two chapters, fourteen covering savory recipes and eight covering sweet recipes, with everything from soups to soufflés, by way of terrines, fish, meat, and vegetables. Practical appendixes include average cooking times for different types of meat, conversion tables, and a glossary of key French culinary terms.
Award-winning chef and avid surfer Greg Doyle sums up seventeen years of experience at Pier, his well-known Sydney restaurant, with a 280-page cookbook of the same name.
Doyle, along with executive chefs Grant King and Katrina Kanetani, recreate a fine dining experience with 99 recipes presented the way you'd expect from the team that won Australian Gourmet Traveller's Restaurant of the Year 2008.
The recipes are explained in detail and complemented with beautiful images by Anson Smart.
It's summertime in Italy and the living is easy. The days are longer and more relaxed. Italians flock to the coast to enjoy the tranquility of the sea or retreat to the countryside to unwind in the brilliant, bright sunshine. And most all, they eat.
Recipes from an Italian Summer captures the essence of the Italian summer featuring over 400 easy-to-make seasonal recipes, organized by how we like to eat with individual chapters for Picnics, Salads, Barbecues, Light Lunches and Suppers, Summer Entertaining, Desserts, and Ice Cream and Drinks. The recipes are perfect ways to make the most of tasty summer produce such as tomatoes, fresh herbs, peas, beans, fresh fruit, and berries. A must-have for anyone who enjoyed The Silver Spoon, Phaidon?s bestselling Italian cookbook.
Recipes from an Italian Summer not only brings the taste of the Italian summer to your table, it also transports you to Italy. Alongside 100 beautiful photographs of the mouthwatering dishes by Andy Sewell are more than 30 stunning images of the Italian countryside from award-winning photographer Joel Meyerowitz. Travel through the pages to the idyllic vacation regions of Campania, Tuscany, Sicility, and Sardinia and you experience the bold flavors of their regional cuisines.
In his beautifully designed and illustrated cookbook to accompany a major BBC2, 4-part series, Rick has selected over 140 recipes that capture the authentic taste of Spain today.
Spain is a country that tantalises every sense with its colourful sights, evocative music, vibrant traditions and bold cookery. Spanish cooking has a rich history, with flavours reflecting a broad range of cultural influences. Rick samples his way through the specialties and hidden treats of each region, taking in the changing landscape from the mountainous northern regions through the Spanish plains to Mediterranean beaches.
With over 100 location and recipe photographs, this is an essential book for food-lovers as well as a stunning culinary guide to a diverse country.
Following the success of his first book Seasonal, restaurateur, Sydney Herald columnist, author and chef Stefano Manfredi returns with a collection of the best modern and classic Italian meals.
Manfredi draws on his Italian heritage and blends it with Australian produce to deliver his take on real Italian cooking. The recipes are simple and authentic, relying on fresh seasonal ingredients. Four seasonal chapters include recipes for starters, mains and desserts. Each spread has three recipes, a history of the ingredient as well as serving suggestions.
There are delicious recipes for classic favourites like baked beans and meatballs, perfect roast potatoes, calamari with braised spinach and chilli, homemade pasta and sugar plum crumble.
Secrets of the Red Lantern is a bittersweet family saga in which treasured recipes form the threads that bind members together for life. It is both a moving memoir and a dazzling collection of sumptuous Vietnamese recipes, complete with beautiful food, location and personal photography.
Pauline Nguyen tells the honest, difficult story of her family, following the journey of her parents from their homeland in Vietnam on their escape to Thailand as refugees, and then on to their eventual resettlement in Australia. They moved to Sydney’s most vibrant and notorious Vietnamese enclave where Pauline and her brothers grew up.
At the heart of this story is a love of food. It helped to placate homesickness, became central to the family’s early success in Australia and was sometimes the only language the family could use to communicate with each other. In the end, it was this shared passion for food that reconciled the family and helped to create Red Lantern’s success.
Pauline Nguyen, along with recipe writers Luke Nguyen (Pauline’s brother) and Mark Jensen (Pauline’s husband), are the proprietors of Red Lantern, the acclaimed modern Vietnamese restaurant in Sydney’s inner-city area of Surry Hills. They hold in their hearts and their heads the Nguyen family’s amazing stories and food secrets.
Serendip takes us on a rich and rewarding journey through the traditional cuisine of Sri Lanka, its culture of family and ceremony, and the colourful approach to life on this beautiful island nation.
Acclaimed chef Peter Kuruvita, from Flying Fish in Sydney, reaches deep into the kitchen experiences he has had with his grandmother and aunties, and the markets and stalls of the lush green island, to bring us this extensive and evocative collection of Sri Lankan recipes and stories.
Offering Sri Lankan curries of every kind as well as traditional snacks, breads, sticky sweet treats, and recipes for curry powders, chutneys, sambals and pickles, Serendip is a treasury of delicious, flavoursome dishes. Regional and cultural variations are included and the beautiful location and food photography brings the recipes and stories to vibrant life.
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