Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience, the authors present the definitive guide to creating "deliciousness" in any dish.
Written in an anecdotal style, this text focuses on the development of leading chefs' cuisines, detailing the work in photographs. It also highlights the principles upon which the chefs base their cuisine. The authors and the chefs discuss techniques for flavour enhancement, the development of new dishes and the principles behind their menus.
Prepared by a James Beard Award-winning author team, "What to Drink with What You Eat" provides the most comprehensive guide to matching food and drink ever compiled--complete with practical advice from the best wine stewards and chefs in America. 70 full-color photos.
Written for would-be chefs and restaurateurs, this book is also interesting to anyone with an appreciation for food. For one thing, it contains recipes from establishments including Pasta From Hell (East Coast Grill in Cambridge), Potato Pie (Lutèce in New York City), Warm Blue Cheese Soufflé in Phyllo Pastry (Ritz-Carlton in San Francisco). And ...
Written for would-be chefs and restaurateurs, this book is also interesting to anyone with an appreciation for food. For one thing, it contains recipes from establishments including Pasta From Hell (East Coast Grill in Cambridge), Potato Pie (Lutèce in New York City), Warm Blue Cheese Soufflé in Phyllo Pastry (Ritz-Carlton in San Francisco). And ...
Such famous chefs as Daniel Boulud and Rick Bayless recommend their favorite restaurants in 28 cities across the country--for not only gourmet meals but pizza, bagels, and barbecue as well.
The third collaboration from the Dornenburg-Page team has resulted in a collection of American recipes with an international focus. Advocating new tastes and techniques but warning against straying too far from tradition, they not only share their own recipes but coax them from other noted cooks (Paula Wolfert and Daniel Boulud, for two), ...
Meet the people behind the restaurants and the reviews, and learn how their insight can help turn your next meal out, into a world-class dining event. For generations, chefs, restaurateurs and food enthusiasts have watched their world revolve around a small but enormously powerful cabal known simply as "restaurant reviewers." In their new book, ...
This text contains historical and contemporary quotes, creativity exercises and brief perspectives on developing skills as a professional chef. It encourages the reader to record the sights, sounds, aromas and flavours of all the culinary journeys that occur both inside and outside the kitchen.
Description: NY: John Wiley and Sons, 1998. First edition. Signed and inscribed by both authors. Some b/w photos. 343 pp. Softcover. 8vo. Black stiff wrappers. The corners of a few leaves have been bent, else a nice copy. Very good-/No dust jacket. read more
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On Food and Cooking: The Science and Lore of the Kitchen
