Download or read book Etxebarri written by Juan Pablo Cardenal and published by Grub Street Cookery. This book was released on 2018-11-05 with total page 353 pages. Available in PDF, EPUB and Kindle. Book excerpt: The highly anticipated first book on the Etxebarri restaurant, considered one of the best grills in the world. Bittor Arginzoniz has achieved world fame as a grill genius with his restaurant Etxebarri, located in the farming community of Axpe, a tiny village nestled beneath mountains an hour’s drive southeast of Bilbao. When he bought the restaurant building in the centre of the village more than twenty-five years ago, he and his family rebuilt it entirely themselves. He is self-taught and has only ever worked in one kitchen – his own – where he designed and built his famous adjustable-height grills. With no other reference than the oldest culinary technique in the world ? fire ? he grills using utensils designed by himself, uses specific woods and has an obsessive search for the best product, Arginzoniz has revolutionized the way people roast meat, fish or vegetables. He cooks everything over a grill ? even dessert ? so everything has a unique taste to it. Michelin awarded Asador Etxebarri a Michelin star in 2010, describing the food as ‘an unadulterated pleasure for lovers of simply grilled and roasted dishes…’ and he is ranked number 6 in the San Pellegrino World’s 50 Best Restaurants 2017. He rarely leaves the restaurant except to tend to his farm animals, which supply many of the raw ingredients for his tasting menu. This book describes the man, his kitchen and his recipes in words and stunning photography. The best place to eat barbecue, in a tiny village in Spain, one man has turned the humble grill into a work of culinary art. His secret? No charcoal Jay Rayner, The Observer

Download or read book Joselito X Etxebarri written by Bittor Arginzoniz and published by . This book was released on 2022 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Bittor Arginzoniz, chef del asador vasco Etxebarri, recientemente catalogado como el tercer mejor restaurante del mundo por la lista «The World's 50 Best», y José Gómez, dueño de Joselito, el mejor jamón del mundo, unen en este volumen su pasión por la excelencia y la elaboración perfecta del producto. Ambos lideran dos de las marcas - Joselito y Etxebarri – mejor posicionadas y reconocidas por los grandes chefs y críticos gastronómicos. Anécdotas, hitos, recuerdos, curiosidades, recetas, productos y reflexiones se suceden como hilo conductor de este libro, en el que se entrelaza una historia que vincula íntimamente a dos indiscutibles titanes del producto, con espectaculares fotografías que invitan a disfrutar. Un placer —de papel— para los sentidos. Joselito, conocido por ser considerado el mejor jamón del mundo, es una marca fundada en 1868 en Guijuelo (Salamanca) por Vicente Gómez. El Jamón Joselito es una joya gastronómica aclamada por el sector gourmet. Etxebarri es el asador del chef Bittor Arginzoniz. Ubicado en el idílico entorno natural del valle de Atxondo, en Vizcaya, este asador es reconocido por su cocina y parrilla, que sigue la técnica ancestral del uso de diferentes tipos de leña, el fuego, la brasa y la huella perfumada de los humo

Download or read book You and I Eat the Same written by Chris Ying and published by Artisan Books. This book was released on 2018-10-02 with total page 217 pages. Available in PDF, EPUB and Kindle. Book excerpt: Named one of the Ten Best Books About Food of 2018 by Smithsonian magazine MAD Dispatches: Furthering Our Ideas About Food Good food is the common ground shared by all of us, and immigration is fundamental to good food. In eighteen thoughtful and engaging essays and stories, You and I Eat the Same explores the ways in which cooking and eating connect us across cultural and political borders, making the case that we should think about cuisine as a collective human effort in which we all benefit from the movement of people, ingredients, and ideas. An awful lot of attention is paid to the differences and distinctions between us, especially when it comes to food. But the truth is that food is that rare thing that connects all people, slipping past real and imaginary barriers to unify humanity through deliciousness. Don’t believe it? Read on to discover more about the subtle (and not so subtle) bonds created by the ways we eat. Everybody Wraps Meat in Flatbread: From tacos to dosas to pancakes, bundling meat in an edible wrapper is a global practice. Much Depends on How You Hold Your Fork: A visit with cultural historian Margaret Visser reveals that there are more similarities between cannibalism and haute cuisine than you might think. Fried Chicken Is Common Ground: We all share the pleasure of eating crunchy fried birds. Shouldn’t we share the implications as well? If It Does Well Here, It Belongs Here: Chef René Redzepi champions the culinary value of leaving your comfort zone. There Is No Such Thing as a Nonethnic Restaurant: Exploring the American fascination with “ethnic” restaurants (and whether a nonethnic cuisine even exists). Coffee Saves Lives: Arthur Karuletwa recounts the remarkable path he took from Rwanda to Seattle and back again.

Download or read book Mouthfeel written by Ole Mouritsen and published by Columbia University Press. This book was released on 2017-02-21 with total page 424 pages. Available in PDF, EPUB and Kindle. Book excerpt: Why is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment to drink, and why is flat beer so unappealing to the palate? Our sense of taste produces physical and emotional reactions that cannot be explained by chemical components alone. Eating triggers our imagination, draws on our powers of recall, and activates our critical judgment, creating a unique impression in our mouths and our minds. How exactly does this alchemy work, and what are the larger cultural and environmental implications? Collaborating in the laboratory and the kitchen, Ole G. Mouritsen and Klavs Styrbæk investigate the multiple ways in which food texture influences taste. Combining scientific analysis with creative intuition and a sophisticated knowledge of food preparation, they write a one-of-a-kind book for food lovers and food science scholars. By mapping the mechanics of mouthfeel, Mouritsen and Styrbæk advance a greater awareness of its link to our culinary preferences. Gaining insight into the textural properties of raw vegetables, puffed rice, bouillon, or ice cream can help us make healthier and more sustainable food choices. Through mouthfeel, we can recreate the physical feelings of foods we love with other ingredients or learn to latch onto smarter food options. Mastering texture also leads to more adventurous gastronomic experiments in the kitchen, allowing us to reach even greater heights of taste sensation.

Download or read book Central written by Virgilio Martínez and published by Phaidon Press. This book was released on 2016-10-10 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The extraordinary cuisine of Peruvian chef Virgilio Martínez of Central, one of the most admired emerging talents in the culinary world This exquisite monograph from acclaimed Peruvian chef Virgilio Martínez follows the innovative and exciting tasting menu at his signature restaurant, Central, in Lima. Organized by altitude, each chapter highlights recipes, food, and documentary photographs, 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

Download or read book Coi written by Daniel Patterson and published by Phaidon Press. This book was released on 2013-10-14 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: " "An absorbing self‐portrait of an exceptional cook." – Harold McGee Daniel Patterson is the head chef/owner of Coi in San Francisco, one of America’s most celebrated restaurants. Patterson mixes modern culinary techniques with local ingredients to create imaginative dishes that speak of place, memory, and emotion. His approach has earned him five James Beard nominations and winner of the James Beard Award’s "Best Chef of the West" 2014, two Michelin stars, and a worldwide reputation for pioneering a new kind of Californian cuisine. Now, in his new book Coi: Stories and Recipes, Patterson shares a personal account of the restaurant, its dishes, and his own unique philosophy on food and cooking. 70 recipes are featured with narrative essays, including Chilled Spiced Ratatouille Soup; Carrots Roasted in Coffee Beans; Strawberries and Cream with Tiny Herbs; and Lime Marshmallow with Coal‐Toasted Meringue. This book is beautifully written by Patterson, who is respected for his original food writing in publications such as The New York Times and Lucky Peach, and is also co‐author, along with Mandy Aftel, of Aroma: The Magic of Essential Oils in Food and Fragrance (2004). 150 color photographs by Maren Caruso include atmospheric images of the restaurant and the California landscape. Forewords by Peter Meehan and Harold McGee. "

Download or read book 3 QUIQUE DACOSTA written by Quique Dacosta and published by . This book was released on 2016 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Las creaciones del prestigioso chef Quique Dacosta del año 2012, recogidas en el menú titulado «El Sabor del Mediterráneo», con las que consiguió sus tres estrellas Michelin. --- The culinary creations by the prestigious chef Quique Dacosta in 2012, assembled in the menu «El sabor del Mediterráneo», which made him worthy of three Michelin Stars. Quique Dacosta es uno de los mejores cocineros de nuestro país. En este libro presenta las recetas de sus creaciones de 2012 con las que se erigió merecedor de las tres estrellas Michelin. Cada plato de Dacosta va acompañado de espectaculares fotografías y de las reflexiones de su creador, que presenta una propuesta de menú poco habitual, contada en seis actos y desarrollada en cincuenta bocados, que en gran parte se comen sin cubiertos. Las recetas van acompañadas de un diario personal de Quique Dacosta en el que narra todo lo que le ocurrió a finales de 2012: su visita a Mónaco invitado por Alain Ducasse para celebrar el 25 aniversario de Louis XV en el hotel París; cada emoción vivida tras su regreso a España, las sensaciones y los momentos vividos los días previos a la Gala Michelin, el merecido reconocimiento que le fue entregado en ella y la celebración posterior. «Doy las gracias a todos los que han recorrido el camino conmigo. A todos los que han hecho suyo este sueño. Doy las gracias a los que no han creído y apostado por mí y mi proyecto. Me han hecho mejor.» Quique Dacosta --- Quique Dacosta is one of the best chefs in our country. In this book he presents the recipes of the culinary creations he made in 2012 which made him worthy of three Michelin Stars. Every recipe by Dacosta comes with wonderful pictures and his own reflections. He presents a unique menu proposal, told in six acts and developed in fifty mouthfuls, most of them eaten without cutlery. The recipes are also served with Quique Dacosta's personal diary in which he reveals everything that happened to him at the end of 2012: his visit to Monaco, invited by Alain Ducasse to celebrate Louis XV's 25th anniversary at the París hotel; every single emotion he felt once he returned to Spain, the sensations and the memorable moments the days before the Michelin gala, the award he received there and the following celebration. «I would like to thank all the people who have travelled down this road with me. To all those who have made this dream their own. I thank the ones who didn't believe in or give credit to me or my project. They've made me a better person.» Quique Dacosta

Download or read book Joaqu n Sorolla written by Joaquín Sorolla and published by . This book was released on 2002 with total page 9 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Mallmann on Fire written by Francis Mallmann and published by Artisan Books. This book was released on 2014-09-23 with total page 321 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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. The New York Times called Mallmann’s first book, Seven Fires, “captivating” and “inspiring.” And now, in Mallmann on Fire, the passionate master of the Argentine grill takes us grilling in magical places—in winter’s snow, on mountaintops, on the beach, on the crowded streets of Manhattan, on a deserted island in Patagonia, in Paris, Brooklyn, Bolinas, Brazil—each locale inspiring new discoveries as revealed in 100 recipes for meals both intimate and outsized. We encounter legs of lamb and chicken hung from strings, coal-roasted delicata squash, roasted herbs, a parrillada of many fish, and all sorts of griddled and charred meats, vegetables, and fruits, plus rustic desserts cooked on the chapa and baked in wood-fired ovens. 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.

Download or read book Basque Country written by Marti Buckley and published by Artisan. This book was released on 2018-09-11 with total page 541 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner, 2019 IACP Award, Best Book of the Year, International Named one of the Best Cookbooks of the Year / Best Cookbooks to Gift by the New York Times, Food & Wine, Saveur, Rachael Ray Every Day, National Geographic, The Guardian and more “Truly insider access, an authentic look at the traditions of one of the most incredible culinary regions of the world.” —José Andrés Tucked away in the northwest corner of Spain, Basque Country not only boasts more Michelin-starred restaurants per capita than any other region in the world, but its unique confluence of mountain and sea, values and tradition, informs every bite of its soulful cuisine, from pintxos to accompany a glass of wine to the elbows-on-the-table meals served in its legendary eating clubs. Yet Basque Country is more than a little inaccessible—shielded by a unique language and a distinct culture, it’s an enigma to most outsiders. Until now. Marti Buckley, an American chef, journalist, and passionate Basque transplant, unlocks the mysteries of this culinary world by bringing together its intensely ingredient-driven recipes with stories of Basque customs and the Basque kitchen, and vivid photographs of both food and place. And surprise: this is food we both want to eat and can easily make. It’s not about exotic ingredients or flashy techniques. It’s about mind-set—how to start with that just-right fish or cut of meat or peak-of-ripeness tomato and coax forth its inherent depth of flavor. It’s the marriage of simplicity and refinement, and the joy of cooking for family and friends.

Download or read book Benu written by Corey Lee and published by Phaidon Press. This book was released on 2015-04-20 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first book on San Francisco’s three‐Michelin starred restaurant Benu and its chef Corey Lee, hailed by David Chang as one of the best chefs on earth. Since striking out on his own from Thomas Keller’s acclaimed French Laundry in 2010, Corey Lee has crafted a unique, James Beard Award‐winning cuisine that seamlessly blends his South Korean heritage with his upbringing in the United States. Benu provides a gorgeously illustrated presentation of the running order of one of Lee’s 33‐course tasting menus, providing access to all the drama and pace of Benu’s kitchen and dining room. Forewords by Thomas Keller and David Chang are accompanied by additional short prose and photo essays by Lee, detailing the cultural influences, inspirations, and motivations behind his East‐meets‐West approach.

Download or read book Paris written by Julien Green and published by Marion Boyars Publishers. This book was released on 1991 with total page 184 pages. Available in PDF, EPUB and Kindle. Book excerpt: An American born in Paris at the turn of the last century, Green accompanies the reader on an imaginative stroll around the French capital, revealing its secret stairways, courtyards and alleys. From haunted visions of Notre-Dame to memories of the old Trocadero, Green describes these strange and often little-known locations in loving detail. Book jacket.

Download or read book Finding Fire written by Lennox Hastie and published by . This book was released on 2020-11-30 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: Finding Fire is a book about cooking with fire. Now with a new cover, it tells the story of how the UK-trained chef Lennox Hastie learnt the language of fire and the art of harnessing it. The book presents more than 80 recipes that celebrate the instinctive, focused cooking of ingredients at their simple best using one of the oldest, most fundamental cooking tools. In Finding Fire, Lennox explains the techniques behind creating a quality fire, and encourages readers to see wood as an essential seasoning that can be varied according to how it interacts with different ingredients. Recipes are divided by food type: seafood, vegetables, meat (including his acclaimed steak), fruit, dairy, wheat and bases. Alongside his recipes, Lennox tells of his journey from Michelin-star restaurants in the UK, France and Spain to Victor Arguinzoniz's Asador Etxebarri in the Basque mountains and, ultimately, to Australia to open his own restaurant, Firedoor. The result, is an uncompromising historical, cultural and culinary account of what it means to cook with fire. In 2020, Lennox's story was featured on the critically acclaimed Netflix series Chef's Table, in season seven, BBQ. As well, he stars in David Chang's Ugly Delicious season two episode on steak. .

Download or read book The Whole Fish Cookbook written by Josh Niland and published by Hardie Grant Publishing. This book was released on 2019-09-01 with total page 521 pages. Available in PDF, EPUB and Kindle. Book excerpt: WINNER OF TWO JAMES BEARD AWARDS IN 2020 Restaurant and Professional and the prestigious BOOK OF THE YEAR WINNER OF THE 2019 ANDRÉ SIMON FOOD AWARD Winner of The Australian Book Industry Association's Illustrated Book of the Year in 2020 Shortlisted as debut cookbook of the year in the 2020 Fortnum & Mason food & drink awards Longlisted as Booksellers choice in the adult non-fiction category by the Australian Booksellers Association A mind-blowing masterpiece from one of the most impressive chefs of a generation. – Jamie Oliver My cookbook of the year. – Yotam Ottolenghi, The Guardian Josh Niland is a genius – Nigella Lawson In The Whole Fish Cookbook, groundbreaking seafood chef Josh Niland reveals a completely new way to think about all aspects of fish cookery. From sourcing and butchering to dry ageing and curing, it challenges everything we thought we knew about the subject and invites readers to see fish for what it really is - an amazing, complex source of protein that can and should be treated with exactly the same nose-to-tail reverence as meat. It features more than 60 recipes for dozens of fish species ranging from Smoked Marlin Ham Caesar Salad, Fish Cassoulet and Roast Fish Bone Marrow to - essentially - The Perfect Fish and Chips. Many of us would like to eat more fish but worry about the environmental impact and often end up cooking the same old salmon fillet on repeat. The Whole Fish Cookbook will soon have you embracing new types and will change the way you buy, cook and eat fish. There is so much more to a fish than just the fillet, and it is indeed true what they say about there being more than just a handful of fish in the sea.