This is truly a definitive work that explores the history, the politics, religion, culture, climatic changes, fashion and social phenomena that have impacted on wine developments around the world. Richly illustrated with hundreds of historic photographs, this is a book that will entertain and inform any wine enthusiast or history buff.
The title of A Platter of Figs alludes to Tanis’s metaphor for the ideal food: fresh and fleeting. His love of seasonal ingredients is no surprise. Tanis lives two lives, spending half the year as head chef at Chez Panisse and the other half hosting a supper club at his home in Paris. Those who love the Chez Panisse books will appreciate this as a continuation in the series. It’s different, to be sure, but touched with the same seasonal mentality and small techniques that make ingredients shine. The book flows like the seasons it’s created for and includes 24 menus, each recipe serving eight to 10 people. The result is a presentation of straightforward, sophisticated food that is meant to be shared with others. Photographer Christopher Hirscheimer’s pictures present Tanis’ vision of beautiful food—uncontrived and voluptuous. A Platter of Figs seems to be targeting a foodie audience, but Tanis’ message about real-life cooking and back-to-basics approach will serve as a refreshing reminder and inspiration for restaurant chefs.
More than just a collection of recipes, this beautifully photographed book take you inside the entire 2002 season of the America's Test Kitchen series. You will meet the cast–through photographs, bios, and quotes from each member–and will follow the America's Test kitchen process, as Christopher Kimball and the rest of the cast identify a common cooking problem and then test dozens of variations to come up with the best methods for preparing recipes.
2003 James Beard Award Winner - Photography Category; Diane Forley shows how to build a dish--and a menu--from the vegetable on up in this innovative cookbook that looks at flavors through a botanical prism.
A stunning cookbook, suitable for the coffee table as well as the kitchen counter,The Artist's Palate contains an unprecedented collection of favorite recipes from some of the most famous international artists throughout history -- from Michelangelo, Henri Matisse, and Mary Cassatt to Jackson Pollock, Andy Warhol, and Jeff Koons. Featuring over 125 recipes from 89 great artists, and accompanied by more than 150 photographs of the artists and their work, family snapshots, artworks, documents, and memorabilia, this book offers a unique look at the private lives and appetites of some of the world's most creative personalities.
Owner and chef of Montreal's innovative Au Pied de Cochon restaurant, Martin Picard brings together 55 of the restaurant's recipes in this sumptuous album, which not only dodges culinary fads but also breaks the mold of the typical cookbook in its playful, award-winning design. There's no calorie counting here — Picard leads readers into shameless gastronomic indulgence with such hearty dishes as Foie Gras Pizza, Venison "Chinese Pie," and, per the restaurant's name, oven-braised Pigs' Feet. Six hundred color photos and 50 illustrations complement the lively text.
Paul Bertolli, the force behind Oliveto, one of California's most influential and respected restaurants, explores some of his best-loved foods through literary essays, stunning images, and more than 100 recipes. 2004 IACP Award Winner for Jane Grigson Award for Research and Presentation
With more than thirty years of experience in the business, Delores Custer knows how to make food look good for the camera. And in an industry that relies so heavily on print and online-visuals, the art of the food stylist is in high demand. Would-be food stylists, whether total amateurs or active professionals, couldn’t ask for a better guide than Custer, whose extensive career included heavy-hitters like General Mills, Bacardi, and Cuisinart, and who has previously taught her craft at NYU, the CIA, and ICE. The book is entirely, and exhaustively practical, covering everything from the history of the craft to getting your first job to organizing storyboards, exaggerating appetizing visuals, and building a kit of various, and surprising, food-styling tools. Whether she’s giving advice on how to get the best “cheese pull” for a pizza commercial (pre-slice the dough), suggesting hair grooming lotion as a perfect visual substitute for milk (it’s highly toxic), or troubleshooting styling issues for everything from pasta to meat to pastry, Custer’s advice is detailed, thorough, and generous—proof of a long, successful career in the industry making food look as good as, and often better than, it tastes.
Surprisingly accessible, this inspiring cookbook from one of the world’s great chefs takes the reader through 125 recipes that will redefine your understanding of Japanese cuisine. With beautiful photography, Morimoto’s book gives instructions on things like how to make and properly eat sushi and sashimi, background on ingredients like tofu and soy sauce, and explanations of his own philosophies about cooking.
Chef Peter Gilmore of Quay cares primarily about the diversity of food. On the menu or on the plate, he wants variety as well as vibrancy. His artistic cookbook celebrates his open culinary philosophy with recipes and photographs from his iconic restaurant. Thomas Keller penned the introduction, where he claims “[Gilmore] has great command of the fundamentals and is also able to successful blend the diverse cultures that have influenced the region with integrity and understanding.” Keller’s favorite, “Mud Crab Congee” reflects Gilmore’s philosophy as much as Keller’s, featuring diverse textures and local ingredients, but with the depth of knowledge that makes Gilmore stand out among Australian chefs. His book, like his restaurant, is a piece of art.
Maria Villegas reveals the last secret of professional food writers and photographers: the direct link between sensation and presentation. Put plainly, the colors of the foods on the table actually affect their taste. Each of the color sections in the book (yellow, green, beige, red, and white) includes a spectrum of recipes from appetizers to entrees, soups, and desserts all in the color "family." The menus here include more than 80 main dishes and 60 complementary dishes which can be grouped in different combinations.