Where Chefs Eat: A Guide to Chefs` Favorite Restaurants,
Старое издание
Название: Where Chef`s Eat ISBN: 0714865419 ISBN-13(EAN): 9780714865416 Издательство: Phaidon Press Ltd. Цена: 2368.00 р. Наличие на складе: Поставка под заказ. Описание: Forget the restaurant guides compiled by a panel of mysterious experts, this guide is by the real insiders: more than 400 of the world's leading chefs. Listing their favourite places to eat from neighbourhood eateries to high-end restaurants, Where Chefs Eat, is the ultimate guide to the world's best food. With entertaining reviews the book should appeal to restaurant-goers and food lovers worldwide.
Автор: Warwick Joe Название: Where Chefs Eat: A Guide to Chefs` Favorite Restaurants (2015) ISBN: 0714868663 ISBN-13(EAN): 9780714868660 Издательство: Phaidon Press Ltd. Цена: 2685.00 р. Наличие на складе: Невозможна поставка. Описание: Restaurant recommendations from 600 of the world`s best chefs.
Описание: From the hidden treasures tucked away in Belltown to sweeping panoramic views overlooking the Puget Sound, these are sights, tastes and stories of our favorite places. This is a collection of over 140 restaurant recipes that define the city, from Tom Douglas's Serious Pie to Local 360's famous fried chicken. An homage in words and pictures, Signature Tastes of Seattle captures the culinary essence of the Emerald City. Smoked Lobster Bisque Barking Frog Chef Bobby Moore 5 each Lobster Heads 2 Tbsp Unsalted Butter 1/2 each Large Carrot 1/2 each Small Onion 1/2 each Celery Stalk 1/4 each Bulb Fennel 1 each Roma Tomato 1/2 tsp Tomato Paste 1 oz Aborio Rice 1/2 oz Cognac 3/4 Heavy Cream 4 Sprigs Thyme 12 each Parsley Stems 1/2 tsp Fennel Seed 1/2 tsp Coriander Seed 1/2 tsp Red Chili Flake 1/2 tsp Black Peppercorn 1 qt Chicken Stock Clean lobster heads (scraping out gills and cutting off faces). Place into a smoker with desired smoke flavored chip and smoke heavy for 5 minutes. In a Kitchen Aid mixer, mix lobster bodies and butter, add to a large hot soup pot with a little EVOO roast until it has a nice red color. Remove heads. Add vegetables, tomato and tomato paste. Cook until vegetables are tender. Deglaze with Cognac add stock and rice. Place all the herbs in a sachet (a little pouch made with cheese cloth so you can remove later) and add. Cook on low heat for 15 to 20 minutes. Add cream and blend. Strain twice and season.
Автор: Leschziner Vanina Название: At the Chef`s Table: Culinary Creativity in Elite Restaurants ISBN: 0804787972 ISBN-13(EAN): 9780804787970 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 4013.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
This book is about the creative work of chefs at top restaurants in New York and San Francisco. Based on interviews with chefs and observation in restaurant kitchens, the book explores the question of how and why chefs make choices about the dishes they put on their menus. It answers this question by examining a whole range of areas, including chefs' careers, restaurant ratings and reviews, social networks, how chefs think about food and go about creating new dishes, and how status influences their work and careers.
Chefs at top restaurants face competing pressures to deliver complex and creative dishes, and navigate market forces to run a profitable business in an industry with exceptionally high costs and low profit margins. Creating a distinctive and original culinary style allows them to stand out in the market, but making the familiar food that many customers want ensures that they can stay in business. Chefs must make choices between these competing pressures. In explaining how they do so, this book uses the case study of high cuisine to analyze, more generally, how people in creative occupations navigate a context that is rife with uncertainty, high pressures, and contradicting forces.
Описание: Do you remember enjoying a meal at that famous restaurant, and wishing you could get the recipe? Or visiting a city and eating at that cute little caf that everyone raved about? Well now, you literally have your cake and eat it too. Or at least the recipe for the cake. Signature Tastes of Boston captures the recipes that define the Cradle of Liberty. From the pruned-stuffed gnocchi at No. 9 Park, to the renown fish chowder at the Union Oyster House, these are the restaurants, recipes and pictures that define the culinary tastes of Boston.
Описание: Do you remember enjoying a meal at that famous restaurant, and wishing you could get the recipe? Or visiting a city and eating at that cute little caf that everyone raved about? Well now, you literally have your cake and eat it too. Or at least the recipe for the cake. Signature Tastes of Phoenix captures the recipes that define the Valley of the Sun. From the Kentucky-fried quail at the Blue Hound Kitchen, to the quaint eateries in the Roosevelt district, these are the restaurants, recipes and pictures that define the culinary tastes of Phoenix. Pulled Pork Sandwich Bobby Q 8501 North 27th Avenue, Phoenix, AZ Bobby Q's restaurant and lounge has been voted year after year as the best steak and BBQ in the valley. We offer an upscale restaurant experience that includes a friendly staff and the best food you have ever tasted. We offer a full menu of burgers, steaks, chicken, and not to mentioned lip-smacking barbeque platters. We also offer kids meals, so bring the whole family for lunch or dinner. 1 boneless pork shoulder (about 4 to 41/2 lb.) 4 Tbsp. kosher salt 1 Tbsp. freshly ground black pepper 11/2 C. light brown sugar 1/4 C. paprika 2 to 3 sprigs thyme, leaves only 4 cloves garlic 1/4 C. red wine vinegar scant 1 Tbsp. cayenne 3 Tbsp. extra-virgin olive oil Coleslaw: 1 Tbsp. whole-grain mustard 1 C. mayonnaise 1/4 C. sour cream 1/2 lemon, juiced 2 Tbsp. red wine vinegar 2 tsp. sugar 1/2 head savoy cabbage finely sliced 1/2 head purple cabbage, finely sliced 2 green onions, chopped 2 carrots, sliced on mandoline kosher salt and freshly ground black pepper 6 brioche hamburger buns 1/4 bunch flat-leaf parsley, for garnish 1. Place the pork, fat side up, in a roasting pan fitted with a rack insert. Place the salt, pepper, brown sugar, paprika, thyme leaves, garlic, vinegar, and cayenne in a food processor and pulse until well combined. Add extra-virgin olive oil until you have a nice paste. 2. Rub all over the pork, being sure to get into the nooks so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked. Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnight. 3. Allow the meat to sit at room temperature for 30 minutes before cooking. Preheat the oven to 325 degrees F. Roast the pork for 3 1/2 hours, uncovered, until the outside is crispy-brown (it should look like mahogany). Let the meat rest on a cutting board for 10 minutes before slicing. 4. While the pork is cooking, prepare the slaw. Combine the mustard, mayonnaise, sour cream, lemon juice, vinegar and sugar. Mix well and add finely sliced savoy cabbage, purple cabbage, green onions and carrots. Season with salt and pepper, to taste, cover with plastic wrap and set aside in the refrigerator until you are ready to serve. 5. To serve, cut the brioche buns in half and pile up some sliced pork. Top with a large spoonful of coleslaw and place the top half of the bun on top. Garnish with parsley. "Too few people understand a really good sandwich." James Beard
