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Author: Quique Dacosta
Publisher:
ISBN: 9788416220076
Category : Cooking
Languages : es
Pages : 0
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Book Description
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
Author: Quique Dacosta
Publisher:
ISBN: 9788416220076
Category : Cooking
Languages : es
Pages : 0
Get Book Here
Book Description
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
Author: Editors of Phaidon
Publisher: Phaidon Press
ISBN: 9780714865492
Category : Cooking
Languages : en
Pages : 0
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Book Description
Exploring social and environmental issues through gastronomy.
Author: Albert Adrià
Publisher: RBA Libros
ISBN: 8491871144
Category : Cooking
Languages : es
Pages : 272
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Book Description
There is no time for boredom at the restaurant Tickets, where engagement and good company are the order of the day. Indeed, fun has been the key ingredient in the restaurant’s cuisine since Albert Adrià opened its doors in 2011 with the Iglesias brothers, Pedro, Borja and Juan Carlos. It has become a benchmark for Barcelona’s restaurant scene ever since and its recipes have clearly evolved, though without losing any of their freshness or magic. Today the dishes at Tickets have fully transcended the concept of the tapa. So, this is not a tapas book! Albert Adrià invites us once again to walk through the doors of Tickets, where diners become actors in a film, performers in a vaudeville variety show or in a chorus line. Strawberry tree with elderflower and kimchi, Porex with Kalix caviar, Prawns in frozen salt, Saffron sponge with bread soup, Cannibal chicken with cassava bone and the oyster dishes, like Grilled oyster with black chanterelle tea, are just a sample of the nearly 100 recipes disclosed in this book.
Author: Heston Blumenthal
Publisher: Bloomsbury Publishing USA
ISBN: 1620402343
Category : Cooking
Languages : en
Pages : 432
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Book Description
The greatest British dishes, as reinvented by Heston Blumenthal, chef and proprietor of the three-Michelin-starred The Fat Duck—presented in a gloriously lavish package.
Author: Ramon Llull
Publisher: John Benjamins Publishing Company
ISBN: 902726533X
Category : Literary Criticism
Languages : en
Pages : 213
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Book Description
The Vita coaetanea (A Contemporary Life) is an autobiographical account of Ramon Llull’s life dictated by himself to a friend in 1311 when he was seventy-nine years old. In it Llull reviews his works in the context of a life dedicated to God and motivated by the desire to disseminate the message of the Christian faith among the infidels. Llull, the self-labeled troubadour of books, wrote this account in part as a self-justification of his life and work, in part as self-consolation for his unending toils and travails. It is very likely that he also had in mind the Council of Vienne (1311) which he was about to attend and where he submitted petitions dealing with the establishment of adequate places to study languages for the preaching of the Gospel to every creature and the founding of a Christian military religious order that waged permanent war against the Saracens until the Holy Land is reconquered. Llull wanted to frame these petitions within a well thought-out justificatory account of his life and works that exudes passion, commitment and love for his fellow man. This volume contains the Latin original, as well as translations into Catalan, Spanish, and English.
Author: Christian F. Puglisi
Publisher: Ten Speed Press
ISBN: 1607746492
Category : Cooking
Languages : en
Pages : 450
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Book Description
Written as a series of interconnected essays—with recipes—Relæ provides a rare glimpse into the mind of a top chef, and the opportunity to learn the language of one of the world’s most pioneering and acclaimed restaurants. Chef Christian F. Puglisi opened restaurant Relæ in 2010 on a rough, run-down stretch of one of Copenhagen’s most crime-ridden streets. His goal was simple: to serve impeccable, intelligent, sustainable, and plant-centric food of the highest quality—in a setting that was devoid of the pretention and frills of conventional high-end restaurant dining. Relæ was an immediate hit, and Puglisi’s “to the bone” ethos—which emphasized innovative, substantive cooking over crisp white tablecloths or legions of water-pouring, napkin-folding waiters—became a rallying cry for chefs around the world. Today the Jægersborggade—where Relæ and its more casual sister restaurant, Manfreds, are located—is one of Copenhagen’s most vibrant and exciting streets. And Puglisi continues to excite and surprise diners with his genre-defying, wildly inventive cooking. Relæ is Puglisi’s much-anticipated debut: like his restaurants, the book is honest, unconventional, and challenges our expectations of what a cookbook should be. Rather than focusing on recipes, the core of the book is a series of interconnected “idea essays,” which reveal the ingredients, practical techniques, and philosophies that inform Puglisi’s cooking. Each essay is connected to one (or many) of the dishes he serves, and readers are invited to flip through the book in whatever sequence inspires them—from idea to dish and back to idea again. The result is a deeply personal, utterly unique reading experience.
Author: Maxcarenhas Barreto
Publisher: Springer
ISBN: 1349219940
Category : History
Languages : en
Pages : 588
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Book Description
Author: Susana Zapke
Publisher: Fundacion BBVA
ISBN: 8496515508
Category : Church music
Languages : es
Pages : 481
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Book Description
Author: Thomas Keller
Publisher: Artisan
ISBN: 1579657559
Category : Cooking
Languages : en
Pages : 401
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Book Description
#1 New York Times Bestseller Winner, IACP Cookbook Award for Food Photography & Styling (2013) Baked goods that are marvels of ingenuity and simplicity from the famed Bouchon Bakery The tastes of childhood have always been a touchstone for Thomas Keller, and in this dazzling amalgam of American and French baked goods, you'll find recipes for the beloved TKOs and Oh Ohs (Keller's takes on Oreos and Hostess's Ho Hos) and all the French classics he fell in love with as a young chef apprenticing in Paris: the baguettes, the macarons, the mille-feuilles, the tartes aux fruits. Co-author Sebastien Rouxel, executive pastry chef for the Thomas Keller Restaurant Group, has spent years refining techniques through trial and error, and every page offers a new lesson: a trick that assures uniformity, a subtlety that makes for a professional finish, a flash of brilliance that heightens flavor and enhances texture. The deft twists, perfectly written recipes, and dazzling photographs make perfection inevitable.
Author: Daniel Wagner
Publisher: Springer
ISBN: 1349948608
Category : Business & Economics
Languages : en
Pages : 439
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Book Description
In Global Risk Agility and Decision Making, Daniel Wagner and Dante Disparte, two leading authorities in global risk management, make a compelling case for the need to bring traditional approaches to risk management and decision making into the twenty-first century. Based on their own deep and multi-faceted experience in risk management across numerous firms in dozens of countries, the authors call for a greater sense of urgency from corporate boards, decision makers, line managers, policymakers, and risk practitioners to address and resolve the plethora of challenges facing today’s private and public sector organizations. Set against the era of manmade risk, where transnational terrorism, cyber risk, and climate change are making traditional risk models increasingly obsolete, they argue that remaining passively on the side-lines of the global economy is dangerous, and that understanding and actively engaging the world is central to achieving risk agility. Their definition of risk agility taps into the survival and risk-taking instincts of the entrepreneur while establishing an organizational imperative focused on collective survival. The agile risk manager is part sociologist, anthropologist, psychologist, and quant. Risk agility implies not treating risk as a cost of doing business, but as a catalyst for growth. Wagner and Disparte bring the concept of risk agility to life through a series of case studies that cut across industries, countries and the public and private sectors. The rich, real-world examples underscore how once mighty organizations can be brought to their knees—and even their demise by simple miscalculations or a failure to just do the right thing. The reader is offered deep insights into specific risk domains that are shaping our world, including terrorism, cyber risk, climate change, and economic resource nationalism, as well as a frame of reference from which to think about risk management and decision making in our increasingly complicated world. This easily digestible book will shed new light on the often complex discipline of risk management. Readers will learn how risk management is being transformed from a business prevention function to a values-based framework for thriving in increasingly perilous times. From tackling governance structures and the tone at the top to advocating for greater transparency and adherence to value systems, this book will establish a new generation of risk leader, with clarion voices calling for greater risk agility. The rise of agile decision makers coincides with greater resilience and responsiveness in the era of manmade risk.
