D.O.M.: Rediscovering Brazilian Ingredients

Phaidon Press - For the past 15 years, acclaimed chef alex atala – a native of brazil and the only chef named one of TIME magazine’s 100 Most Influential People in the World in 2013 – has refused to import any ingredients traditionally found in the European kitchens where he once trained. Instead, atala scours the lush bounty of the Amazon for indigenous produce and proteins, crafting a cuisine that is steeped in classical techniques yet distinctly and uniquely Brazilian.

D. O. M. Rediscovering Brazilian Ingredients is Atala’s first major cookbook. The result is an immersive experience that transports readers into the streets of São Paulo and the rain forests of Amazon. In são paulo, widely regarded as one of the world’s best restaurants, you won’t find the traditional staples of fine dining on the menu.

D.O.M.: Rediscovering Brazilian Ingredients - The book features 65 recipes such as fresh heart of palm with scallops and Coral Sauce; Lightly Toasted Black Rice with Green Vegetables and Brazil Nut Milk; Lamb Hind Shanks with Yam Puree and Pitanga; and Priprioca, Lime, and Banana Ravioli. The most interesting man in the world is Alex Atala. David chang"a cuisine unlike anything I’ve ever had in my life.

Daniel humm, Eleven Madison MarkAt D. O.





Mexico from the Inside Out

Phaidon Press - Mexico from the inside out includes both sophisticated and more accessible recipes to explain Enrique's philosophy, vision, and process. This book goes beyond stereotypes to reveal new possibilities of Mexican cuisine, which is now an essential part of the international conversation about gastronomy. Features:–over 65 recipes, each with an elegant photograph, from the sophisticated dishes served at Pujol to more accessible casual dishes that he enjoys with his family at home.

He is fueled by a constant exploration of Mexico's ingredients and culinary history, and inspired by his early family memories about food. This is his first book and the first ever high-end chef cookbook in English on Mexican cuisine. It captures and presents a new contemporary Mexican style of food, rooted in tradition but forward thinking in its modern approach.

More than 100 atmospheric photographs capture the vivid mosaic of the Mexican landscape while tip-in pages bring the reader up close to Enrique's vision and philosophy about food. Mexico from the inside out is the latest addition to Phaidon's bestselling and influential collection of cookbooks by the world's most exciting chefs.

Mexico from the Inside Out - The debut book from mexico's best chef, Enrique Olvera of Pujol, pioneer of contemporary, authentic Mexican food and global gourmet influencer. As featured on Good Morning America. Enrique olvera is the most famous and celebrated Mexican chef working today. Olvera has pioneered and defined this new way of cooking and belongs to a global group of gourmet influencers that includes Noma's René Redzepi, Dom's Alex Attala, Osteria Francescana's Massimo Bottura and elBulli's legendary Ferran Adrià.





Central

Phaidon Press - Phaidon Press. Organized by altitude, food, and documentary photographs, each chapter highlights recipes, together with personal essays. His journeys and life as a chef are motivated by his insatiable curiosity and passion for the biodiversity of his land. At central we cook ecosystems. Virgilio Martínez Phaidon press.

The extraordinary cuisine of peruvian chef virgilio martínez of Central, one of the most admired emerging talents in the culinary worldThis exquisite monograph from acclaimed Peruvian chef Virgilio Martínez follows the innovative and exciting tasting menu at his signature restaurant, Central, in Lima.





Atelier Crenn: Metamorphosis of Taste

Houghton Mifflin Harcourt - This impressive and beautiful cookbook by a chef who is often the only woman to be mentioned in the same breath with other culinary giants is bound to captivate the food world. This gorgeous book traces crenn’s rise from her childhood in France to her unprecedented success with her own restaurant, Atelier Crenn, in San Francisco.

To put it simply, Crenn’s dishes are works of art. Her recipes reflect her poetic nature with evocative names like “A Walk in the Forest, ” “Birth, ” and “The Sea. Even the dishes that sound familiar, like Fish and Chips, or Broccoli and Beef Tartare, challenge the expected with their surprising components and her signature creative plating.

Atelier Crenn: Metamorphosis of Taste - Houghton Mifflin. Phaidon press. The debut cookbook from the first female chef in america to earn two Michelin starsAtelier Crenn is the debut cookbook of Dominique Crenn, the first female chef in America to be awarded two Michelin stars—and arguably the greatest female chef in the country. Crenn’s food is centered around organic, inventive, sustainable ingredients with an unusual, and always stunning presentation.

Phaidon Press.





Faviken

Phaidon Press - The dishes sometimes involve the use of traditional implements such as a nineteenth-century ice-cream churn or an old sourdough bread basket, which is still used for proving the dough. Even though not everyone can visit fäviken, intuitive way possible, and making the most of each season, Nilsson's approach to working with ingredients in the most natural, will inspire all cooks and food-lovers to think differently about the ingredients that are available to them.

The restaurant is in a traditional Swedish farm and caters for only 12 people each evening. This approach results in the highly creative food they serve in the restaurant, the pure, far from seeming traditional, intense flavours of which, are remarkable. The restaurant is near järpen, 600km north of Stockholm, in a remote part of the country, an area popular with cross-country skiiers.

Faviken - Houghton Mifflin. Phaidon press. Many of the basic recipes for yoghurt, pickles and preserves are simple and straightforward enough for anyone to attempt at home, porridge, vinegar, bread, and the advice on natural preservation methods can be followed by anyone. The texts will provide inspiration for chefs and food lovers all over the world and are fully accessible to the general reader.

The menu is the same for all the guests, and each dish is served to all the guests at the same time, introduced by Magnus himself. Phaidon Press.





Massimo Bottura: Never Trust A Skinny Italian Chef

Phaidon Press - Phaidon press. Divided into four chapters, the book features 50 recipes and accompanying texts explaining Bottura's inspiration, each one dealing with a different period, ingredients and techniques. Phaidon Press. Houghton Mifflin. Illustrated with photography by stefano graziani and Carlo Benvenuto, Never Trust a Skinny Italian Chef is the first book from Bottura - the leading figure in modern Italian gastronomy.

Pellegrino world's 50 Best Restaurants Awards 2016. Osteria francescana is Italy's most celebrated restaurant. Phaidon Press. At osteria francescana, chef massimo bottura as featured on Netflix's Chef's Table takes inspiration from contemporary art to create highly innovative dishes that play with Italian culinary traditions.

Massimo Bottura: Never Trust A Skinny Italian Chef - Never trust a skinny italian Chef is a tribute to Bottura's twenty-five year career and the evolution of Osteria Francescana. Never trust a skinny italian chef is a tribute to three-michelin star restaurant, Massimo Bottura, Osteria Francescana and the twenty-five year career of its chef, 'the Jimi Hendrix of Italian chefs'.

. Voted #1 in the S. Phaidon Press.





El Celler De Can Roca

Grub Street Cookery - Phaidon Press. Phaidon press. An amazing book, this is the definitive work about El Celler de Can Roca. Fully illustrated in color throughout it gathers the thoughts of writer Josep Maria Fonalleras in ‘A day at El Celler’. Gill compared the restaurant to former restaurant el bulli, which was once ranked as the number one restaurant in the world, aware of the landscape, and part of the great confident wave of new Spanish food that is complex, technically exhausting, saying that it was an ‘outstanding kitchen, history and politics.

An open door to the secrets of el celler de can roca, academia, product, poetry, wine, chromaticism, Transversal Creation, Boldness, Innovation, Memory, Magic, Freedom, Landscape, Sweet, Perfume, revealed in 16 chapters and organized according to the sources of inspiration that nurture the Roca brothers: Tradition, Sense of Humor.

El Celler De Can Roca - Grub Street Cookery. Houghton Mifflin. Phaidon Press. The first edition of el celler de can roca The Book was published in Spanish in a giant format weighing an incredible 5 kilos and retailing at 90 euros. The times restaurant critic A. A. Here is the history, of this band of extraordinary chefs with over 90 detailed recipes, techniques, sources of inspiration, philosophy, creative processes, values, and a collection of the 240 most outstanding dishes from the 25-year history of this magnificent restaurant.





Alinea

10 Speed Press - Buyers of the book will receive access to a website featuring video demonstrations, interviews, and an online forum that allows readers to interact with Achatz and his team. Phaidon Press. While the recipes can hardly become part of your everday cooking, this book is far too interesting to be left on the coffee table.

. Phaidon Press. As you read, a question emerges: Is Alinea's food art? Houghton Mifflin. Alinea is in perpetual motion; having eaten here once, you can't wait to come back, to see what Achatz will come up with next. Gourmetreviews & awardsjames beard foundation cookbook award finalist: cooking from a professional point of View Category  James Beard Foundation Outstanding Chef Award! "Even if your kitchen isn't equipped with a paint-stripping heat gun, or refractometer, thermocirculator, and you're only vaguely aware that chefs use siphons and foams in contemporary cooking, you can enjoy this daring cookbook from Grant Achatz of the Chicago restaurant Alinea.

Alinea - . Alinea showcases achatz's cuisine with more than 100 dishes totaling 600 recipes and 600 photographs presented in a deluxe volume. Phaidon Press.





Mallmann on Fire: 100 Inspired Recipes to Grill Anytime, Anywhere

Artisan - Alinea. Houghton Mifflin. At every stop along the way there is something delicious to eat and a lesson to be learned about slowing down and enjoying the process, not just the result. Phaidon Press. We encounter legs of lamb and chicken hung from strings, and all sorts of griddled and charred meats, roasted herbs, and fruits, vegetables, coal-roasted delicata squash, a parrillada of many fish, plus rustic desserts cooked on the chapa and baked in wood-fired ovens.

. Artisan. Featured on the netflix documentary series chef’s Table “Elemental, fundamental, and delicious” is how Anthony Bourdain describes the trailblazing live-fire cooking of Francis Mallmann. Phaidon Press. Phaidon Press. The new york times called mallmann’s first book, Seven Fires, “captivating” and “inspiring.

Mallmann on Fire: 100 Inspired Recipes to Grill Anytime, Anywhere - And now, on a deserted island in patagonia, the passionate master of the argentine grill takes us grilling in magical places—in winter’s snow, Brooklyn, on mountaintops, in Paris, on the beach, in Mallmann on Fire, on the crowded streets of Manhattan, Bolinas, Brazil—each locale inspiring new discoveries as revealed in 100 recipes for meals both intimate and outsized.

Phaidon press. Grub Street Cookery.





Manresa: An Edible Reflection

Ten Speed Press - Ten speed Press. Artisan. The long-awaited cookbook by one of the san francisco Bay Area's star chefs, David Kinch, who has revolutionized restaurant culture with his take on the farm-to-table ethic and focus on the terroir of the Northern California coast. Since opening manresa in los gatos in 2002, award-winning chef David Kinch has done more to create a sense of place through his food—specifically where the Santa Cruz Mountains meet the sea—than any other chef on the West Coast.

Phaidon Press. Manresa’s thought-provoking dishes and unconventional pairings draw on techniques both traditional and modern that combine with the heart of the Manresa experience: fruits and vegetables. Phaidon Press. Grub Street Cookery. Houghton Mifflin. In manresa,  chef kinch details his thoughts on building a dish: the creativity, experimentation and emotion that go into developing each plate and daily menu—and how a tasting menu ultimately tells a deeper story.

Manresa: An Edible Reflection - Through a pioneering collaboration between farm and restaurant, nearby Love Apple Farms supplies nearly all of the restaurant’s exquisite produce year round. Kinch's interpretation of these ingredients, drawing on his 30 years in restaurants as well as his far-flung and well-fed travels, are at the heart of the Manresa experience.

Alinea. Phaidon Press.





The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables Foundations of Flavor

Artisan - Grub Street Cookery. Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles. Phaidon Press. With more than 500 step-by-step photographs and illustrations, kombuchas, The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, vinegars, shoyus, lacto-ferments, and with every recipe approachably written and meticulously tested, garums, misos, and black fruits and vegetables.

. Artisan. Phaidon Press. Houghton Mifflin. And—perhaps even more important—it shows how to use these game-changing pantry ingredients in more than 100 original recipes. New york times bestseller named one of the best cookbooks of the year by the chicago tribune, eater, bon appétit, gq, field & stream, esquire, new york magazine’s The Strategist, Atlanta Journal-Constitution, San Francisco Chronicle, Boston Globe, Epicurious, Business Insider, Esquire, and more Named one of the Best Cookbooks to Give as Gifts by Food & Wine, New York Times, Houston Chronicle, Eater, GQ, Vogue, The Daily Beast, and more “An indispensable manual for home cooks and pro chefs.

The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables Foundations of Flavor - Wired at noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, an electrifying drop of garum, a deeply savory miso, or the sweet intensity of black garlic. Phaidon press. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks.

Ten speed Press.