Download or read book The Noma Guide to Fermentation written by René Redzepi and published by Artisan. This book was released on 2018-10-16 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles. Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And—perhaps even more important—it shows how to use these game-changing pantry ingredients in more than 100 original recipes. Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, it’s about to be taken to a whole new level.

Download or read book Wild Fermentation written by Sandor Ellix Katz and published by Chelsea Green Publishing. This book was released on 2016 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new generation to the flavors and health benefits of fermented foods. Since the first publication of the title in 2003 he has offered a fresh perspective through a continued exploration of world food traditions, and this revised edition benefits from his enthusiasm and travels.

Download or read book Noma Bar written by Noma Bar and published by National Geographic Books. This book was released on 2017-10-10 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: A career retrospective of one of the world’s most inventive contemporary illustrators, curated by the artist From an illustration of Donald Trump, his signature pout forming the shape of a fist, to Bob Dylan, seemingly composed of musical instruments, Noma Bar’s innovative, playful style has made him one of the most sought-after illustrators working today. His use of negative space and minimalist forms creates images within images—layers of meaning that delight and surprise in equal measure. Each of Bar’s illustrations tells a story that is hidden in the details, the whole message revealing itself with a second look. For this retrospective volume, Bar has handpicked his iconic illustrations and favorite works, covering a range of topics, all in the distinctive style that has established his reputation. The works are organized into the thematic chapters Less More (daily life), Pretty Ugly (portraits), In Out (sex), and Life Death (conflict). Alongside the images, Bar reveals his working methods and the stories behind his often idiosyncratic inspiration for different illustrations, and he reflects on how his life experiences have shaped him as an artist. Noma Bar is a must-have reference source for students or professionals in the worlds of graphic design and illustration, and a treasury for any follower of visual and popular culture.

Download or read book Stephen Hawking written by Leonard Mlodinow and published by Pantheon. This book was released on 2020 with total page 241 pages. Available in PDF, EPUB and Kindle. Book excerpt: An intimate and inspirational exploration of Stephen Hawking--the man, the friend, and the physicist. Stephen Hawking was one of the most famous and influential physicists in the world. He left a mark in our culture that touched the lives of millions. His books have inspired countless scientists-to-be, and his research on the laws of black holes and the origin of the universe charted new territory. Recalling his nearly two-decades as a friend and collaborator with Stephen Hawking, Leonard Mlodinow brings a complex man into focus like no one has before. He introduces us to Hawking the colleague, for whom no detail is too minor to get right, a challenge for a man who could only type one word per minute. We meet Hawking the friend, who creates such strong connections with those around him that he can communicate powerfully with just the raise of an eyebrow. We witness Hawking the genius, who, against all odds, flourishes after he is diagnosed with ALS and pours his mind into uncovering the mysteries of the universe. Brilliant, impish, and kind, Hawking endeared himself to almost everyone he came into contact with. This beautiful portrait is inpirational and is sure to stick with you long after you've read it.

Download or read book Hungry written by Jeff Gordinier and published by Tim Duggan Books. This book was released on 2019-07-09 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: A food critic chronicles four years spent traveling with René Redzepi, the renowned chef of Noma, in search of the most tantalizing flavors the world has to offer. “If you want to understand modern restaurant culture, you need to read this book.”—Ruth Reichl, author of Save Me the Plums Hungry is a book about not only the hunger for food, but for risk, for reinvention, for creative breakthroughs, and for connection. Feeling stuck in his work and home life, writer Jeff Gordinier happened into a fateful meeting with Danish chef René Redzepi, whose restaurant, Noma, has been called the best in the world. A restless perfectionist, Redzepi was at the top of his game but was looking to tear it all down, to shutter his restaurant and set out for new places, flavors, and recipes. This is the story of the subsequent four years of globe-trotting culinary adventure, with Gordinier joining Redzepi as his Sancho Panza. In the jungle of the Yucatán peninsula, Redzepi and his comrades go off-road in search of the perfect taco. In Sydney, they forage for sea rocket and sandpaper figs in suburban parks and on surf-lashed beaches. On a boat in the Arctic Circle, a lone fisherman guides them to what may or may not be his secret cache of the world’s finest sea urchins. And back in Copenhagen, the quiet canal-lined city where Redzepi started it all, he plans the resurrection of his restaurant on the unlikely site of a garbage-filled lot. Along the way, readers meet Redzepi’s merry band of friends and collaborators, including acclaimed chefs such as Danny Bowien, Kylie Kwong, Rosio Sánchez, David Chang, and Enrique Olvera. Hungry is a memoir, a travelogue, a portrait of a chef, and a chronicle of the moment when daredevil cooking became the most exciting and groundbreaking form of artistry. Praise for Hungry “In Hungry, Gordinier invokes such playful and lush prose that the scents of mole, chiles and even lingonberry juice waft off the page.”—Time “This wonderful book is really about the adventures of two men: a great chef and a great journalist. Hungry is a feast for the senses, filled with complex passion and joy, bursting with life. Not only did Jeff Gordinier make me want to jump on the next flight (to Mexico, Copenhagen, Sydney) in search of the perfect meal, but he also reminded me to stop and savor the ride.”—Dani Shapiro, author of Inheritance

Download or read book Noma 2 0 written by René Redzepi and published by Artisan. This book was released on 2022-11-08 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: There’s a reason Noma sits atop the list of the world’s best restaurants. Every bite, every dish, every course surprises, delights, challenges, and deeply satisfies in a way that’s unique in the world of dining. As the New York Times’s Pete Wells wrote recently in praising Noma’s flavors, “sauces are administered so subtly that you don’t notice anything weird going on; you just think you’ve never tasted anything so extraordinary in your life.” In Noma 2.0, René Redzepi digs deep into the restaurant’s magic through the creation of nearly 200 dishes, each photographed in spectacular beauty and detail. Noma 2.0—the title is a reference to the reinvention of Noma after it closed in 2018 to move to its new compound across the water—is about true seasonality, from wild game in the fall to just-picked peas in the summer. It is about using only local ingredients, to build a cuisine that is profoundly situated in its place and culture. It is about transforming the ordinary—a mushroom, a chicken wing, often through fermentation—to develop haunting, memorable flavors. It is about composing a plate that delights the eye as much as the palate, whether through the trompe l’oeil of a “flowerpot” chocolate cake or a dazzling mandala of flowers and berries. It is about pushing the boundaries of what we think we want to eat—a baby pinecone, a pudding made of reindeer brain—to open our palates with a startling confidence. And it is about how to stay creative and challenge yourself over the course of a career. For foodies, for chefs, for artists and art lovers, for thought-leaders and makers, and for the kind of reader who is compelled by the idea that sometimes one person can change everything, Noma 2.0 is the gift book of the season.

Download or read book When Women Ruled the World written by Kara Cooney and published by Disney Electronic Content. This book was released on 2018-10-30 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: This riveting narrative explores the lives of six remarkable female pharaohs, from Hatshepsut to Cleopatra--women who ruled with real power--and shines a piercing light on our own perceptions of women in power today. Female rulers are a rare phenomenon--but thousands of years ago in ancient Egypt, women reigned supreme. Regularly, repeatedly, and with impunity, queens like Hatshepsut, Nefertiti, and Cleopatra controlled the totalitarian state as power-brokers and rulers. But throughout human history, women in positions of power were more often used as political pawns in a male-dominated society. What was so special about ancient Egypt that provided women this kind of access to the highest political office? What was it about these women that allowed them to transcend patriarchal obstacles? What did Egypt gain from its liberal reliance on female leadership, and could today's world learn from its example? Celebrated Egyptologist Kara Cooney delivers a fascinating tale of female power, exploring the reasons why it has seldom been allowed through the ages, and why we should care.

Download or read book Downtime written by Nadine Levy Redzepi and published by Penguin. This book was released on 2017-10-24 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: Blurring the line between everyday and special occasion cooking, Nadine Levy Redzepi elevates simple comfort food flavors to elegant new heights in Downtime. When you’re married to Noma’s Rene Redzepi you never know who might drop by for dinner…So Nadine Redzepi has developed a stripped-down repertoire of starters, mains, and desserts that can always accommodate a few more at the table, presenting them in a stylish yet relaxed way that makes guests feel like family--and makes family feel special every single day. Gone are the days when the cook is expected to labor alone in the kitchen while family or guests wait for their meal. In the Redzepi home everyone gravitates toward the kitchen to socialize, help, or graze on tasty bites while dinner is prepared, and Nadine wouldn’t have it any other way. Her culinary mantra – pair the very best ingredients with restaurant-inflected techniques that make the most of out their inherent flavors -- puts deliciousness at home well within reach for cooks of all levels. In Nadine’s confident hands, weeknight mainstays like tomato bruschetta, pan-seared pork chops, slow-roasted salmon, or dark, fudgy brownies feel new again. Each recipe is studded with tips to help cooks build confidence and expertise as they cook, as well as restaurant-ready techniques that contribute precision, flavor, and plate appeal to even down-to-earth preparations. With a newfound mastery of essential building blocks like homemade mayonnaise and beurre blanc, a flavorful tomato sauce, or a genius do-it-all cake batter that can be reinvented in a myriad of ways, creating showstoppers like White Asparagus with Truffle Sauce; Rotini with Spicy Chicken Liver Sauce; or a decadent Giant Macaron Cake – just as Nadine does on a daily basis--soon becomes second nature. Downtime is a celebration of the joys of cooking well –and making it look easy while you do it, an aspirational guide for any cook ready to take their home cooking to the next level without sacrificing ease or enjoyment in the process.

Download or read book Negative Space written by Noma Bar and published by Mark Batty Publisher. This book was released on 2009 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Includes works commissioned by The New York Times, Esquire UK, The Guardian and Time Out London, as well as never-before-seen illustrations, Noma Bar plays with negative space, focusing on subject matter ranging from sex, global warming and nuclear warfare to religion.

Download or read book Edible Selby written by Todd Selby and published by Abrams. This book was released on 2012-10-01 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: DIVPhotographer Todd Selby is back, this time focusing his lens on the kitchens, gardens, homes, and restaurants of more than 40 of the most creative and dynamic figures working in the culinary world today. He takes us behind the scenes with Noma chef René Redzepi in Copenhagen; to Tokyo to have a slice with pizza maker Susumu Kakinuma; and up a hilltop to dine at an inn without an innkeeper in Valdobbiadene. Each profile is accompanied by watercolor illustrations and a handwritten questionnaire, which includes a signature recipe. Reveling in the pleasures of a taco at the beach, foraging for wild herbs, and the art of the perfectly cured olive, Selby captures the food we love to eat and the people who passionately grow, cook, pour, and serve these incredible edibles every day. Praise for Edible Selby: “Todd Selby has turned his curious eye to the kitchens of some of the world’s most imaginative cooks, artisans, and foragers. Far too often, food and the people who produce it are hidden behind closed doors or lost in an industrial food system, so it’s heartening to see this book champion those who have nothing to hide. With Todd’s trademark good humor and disarmingly quirky style, Edible Selby is a pure celebration of the creativity and authenticity of the wonderful individuals who are bringing real food to the table.” - Alice Waters, owner of Chez Panisse Restaurant “Todd Selby’s foray into the world of food is every bit as intriguing as his eccentric take on the world of interiors. Long live Signor Selby!” - Simon Doonan, Barneys New York creative ambassador “Edible Selby captures the energy and excitement of today's food world. This book is pure Selby.” - Thomas Keller, The French Laundry “Books On My Gifts List…Photographer Todd Selby’s scrapbook reportage on passionate cooks and famous chefs around the world. Messy, magnificent, inspiring.” —Food & Wine magazine “Exploring the world for food, that’s what Edible Selby is all about…and hopefully, you get really hungry when you read it.” —New York Daily News “Photographer Todd Selby has an uncanny eye for the beauty of the unconventional kitchen; in his second book, he features cooks, chefs, and other culinary creative types in their workspaces—complete with recipes and witty hand-drawn illustrations.” —Saveur “This is a book to read on the couch and leave there. Next you’ll want to go to the kitchen and get crazy and make a mess. You will let your hair down, and the meal will be infused with life.” —TheKitchn.com /div

Download or read book Wildcrafted Fermentation written by Pascal Baudar and published by Chelsea Green Publishing. This book was released on 2020-03-12 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: “I am in awe of this book”―Sandor Katz, author of The Art of Fermentation Wild krauts and kimchis, fermented forest brews, seawater brines, plant-based cheeses, and more with over 100 easy-to-follow recipes! Featured in The Independent’s (UK) "7 Best Fermentation Books of 2020" One of the most influential tastemakers of our time invites you on an extraordinary culinary journey into the lacto-fermentation universe of common wild edibles. Used for thousands of years by different cultures all around the world, lacto-fermentation is the easiest, safest, and most delicious way to preserve food. And nature provides all the necessary ingredients: plants, salt, and the beneficial lactic acid bacteria found everywhere. In Wildcrafted Fermentation, Pascal Baudar describes in detail and through step-by-step color photos how to create rich flavorful ferments: At home From the wild plants in your local landscape From the cultivated plants in your garden From sauerkrauts and kimchis to savory pastes, hot sauces, and dehydrated spice blends, Baudar includes more than 100 easy-to-follow, plant-based recipes to inspire even the most jaded palate. The step-by-step photos illustrate foraging, preparation, and fermentation techniques for both wild and cultivated plants that will change your relationship to the edible landscape and give you the confidence to succeed like a pro. So much more than a cookbook, Wildcrafted Fermentation offers a deeply rewarding way to reconnect with nature through the greens, stems, roots, berries, fruits, and seeds of your local terroir. Adventurous and creative, this cookbook will help you rewild your probiotic palate and “create a cuisine unique to you and your environment.”

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 The Noma Guide to Fermentation written by René Redzepi and published by Artisan Books. This book was released on 2018-10-16 with total page 457 pages. Available in PDF, EPUB and Kindle. Book excerpt: New York Times Bestseller A New York Times Best Cookbook of Fall 2018​ “An indispensable manual for home cooks and pro chefs.” —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, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles. Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And—perhaps even more important—it shows how to use these game-changing pantry ingredients in more than 100 original recipes. Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, it’s about to be taken to a whole new level.

Download or read book Guess Who written by Noma Bar and published by . This book was released on 2007 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wholly unique vector-art illustrations that mold the subjects? actions into visual identities.

Download or read book Queen Nefertari s Egypt written by and published by . This book was released on 2022-03 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Zone of Emptiness written by 野間宏 and published by . This book was released on 1956 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Shaya written by Alon Shaya and published by Knopf. This book was released on 2018-03-13 with total page 441 pages. Available in PDF, EPUB and Kindle. Book excerpt: An exciting debut cookbook that confirms the arrival of a new guru chef . . . A moving, deeply personal journey of survival and discovery that tells of the evolution of a cuisine and of the transformative power and magic of food and cooking. From the two-time James Beard Award-winning chef whose celebrated New Orleans restaurants have been hailed as the country's most innovative and best by Bon Appétit, Food & Wine, Saveur, GQ, and Esquire. "Alon's journey is as gripping and as seductive as his cooking . . . Lovely stories, terrific food." --Yotam Ottolenghi, author of Jerusalem: A Cookbook "Breathtaking. Bravo." --Joan Nathan, author of King Solomon's Table Alon Shaya's is no ordinary cookbook. It is a memoir of a culinary sensibility that begins in Israel and wends its way from the U.S.A. (Philadelphia) to Italy (Milan and Bergamo), back to Israel (Jerusalem) and comes together in the American South, in the heart of New Orleans. It's a book that tells of how food saved the author's life and how, through a circuitous path of (cooking) twists and (life-affirming) turns the author's celebrated cuisine--food of his native Israel with a creole New Orleans kick came to be, along with his award-winning New Orleans restaurants: Shaya, Domenica, and Pizza Domenica, ranked by Esquire, Bon Appétit, and others as the best new restaurants in the United States. These are stories of place, of people, and of the food that connects them, a memoir of one man's culinary sensibility, with food as the continuum throughout his journey--guiding his personal and professional decisions, punctuating every memory, choice, every turning point in his life. Interspersed with glorious full-color photographs and illustrations that follow the course of all the flavors Shaya has tried, places he's traveled, things he's experienced, lessons he's learned--more than one hundred recipes--from Roasted Chicken with Harissa to Speckled Trout with Tahini and Pine Nuts; Crab Cakes with Preserved Lemon Aioli; Roasted Cast-Iron Ribeye; Marinated Soft Cheese with Herbs and Spices; Buttermilk Biscuits; and Whole Roasted Cauliflower with Whipped Feta.