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Author: Juan Mari Arzak
Publisher: Casemate Publishers
ISBN: 1911621688
Category : Cooking
Languages : en
Pages : 552
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Book Description
A cookbook offering recipes, tips, and techniques, as well as a behind-the-scenes look at the Spanish restaurant famous for its New Basque cuisine. Juan Mari Arzak is the owner and chef of Arzak restaurant in San Sebastian, Spain, and was one of the first Spanish chefs to be awarded 3 Michelin stars. The restaurant is now rated 8th best in the world, and Juan’s daughter Elena, who cooks with him, was voted best female chef in the world in 2012. They both studied with the great chefs of their day—Juan in France with Paul Bocuse and the Troisgros brothers; Elena with Alain Ducasse, Ferran Adrìa, and Pierre Gagnaire. “What we eat, how we eat, is in our culture,” says Elena, “Our signature cuisine is Basque. Our taste is from here. We were born here. We cook unconsciously with this identity.” Thus, Arzak is considered to be one of the most influential masters of the New Basque cuisine, which has continued to have a major influence on international cuisine, particularly on such world-renowned chefs as Ferran Adrià, who took the techniques pioneered by Arzak to new heights. Now available in English for the first time, Arzak Secrets is a gorgeously photographed glimpse at some of the secrets behind the dishes that have made the restaurant and chef famous. Arzak’s kitchen is a laboratory for flavors, aromas, and textures. His dishes and techniques are revealed in this fascinating cookbook, which is not only for professionals looking for inspiration but for any dedicated cook committed to understanding the creative development and innovations behind this exceptional food.
Author: Juan Mari Arzak
Publisher: Casemate Publishers
ISBN: 1911621688
Category : Cooking
Languages : en
Pages : 552
Get Book Here
Book Description
A cookbook offering recipes, tips, and techniques, as well as a behind-the-scenes look at the Spanish restaurant famous for its New Basque cuisine. Juan Mari Arzak is the owner and chef of Arzak restaurant in San Sebastian, Spain, and was one of the first Spanish chefs to be awarded 3 Michelin stars. The restaurant is now rated 8th best in the world, and Juan’s daughter Elena, who cooks with him, was voted best female chef in the world in 2012. They both studied with the great chefs of their day—Juan in France with Paul Bocuse and the Troisgros brothers; Elena with Alain Ducasse, Ferran Adrìa, and Pierre Gagnaire. “What we eat, how we eat, is in our culture,” says Elena, “Our signature cuisine is Basque. Our taste is from here. We were born here. We cook unconsciously with this identity.” Thus, Arzak is considered to be one of the most influential masters of the New Basque cuisine, which has continued to have a major influence on international cuisine, particularly on such world-renowned chefs as Ferran Adrià, who took the techniques pioneered by Arzak to new heights. Now available in English for the first time, Arzak Secrets is a gorgeously photographed glimpse at some of the secrets behind the dishes that have made the restaurant and chef famous. Arzak’s kitchen is a laboratory for flavors, aromas, and textures. His dishes and techniques are revealed in this fascinating cookbook, which is not only for professionals looking for inspiration but for any dedicated cook committed to understanding the creative development and innovations behind this exceptional food.
Author: Bill Mills
Publisher: U of Nebraska Press
ISBN: 1612348548
Category : History
Languages : en
Pages : 256
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Book Description
While the Great War raged across the trench-lined battlefields of Europe, a hidden conflict took place in the distant hinterlands of the turbulent Mexican Republic. German officials and secret-service operatives plotted to bring war to the United States through an array of schemes and strategies, from training a German-Mexican army for a cross-border invasion, to dispatching saboteurs to disrupt American industry, and planning for submarine bases on the western coast of Mexico. Bill Mills tells the true story of the most audacious of these operations: the German plot to launch clandestine sea raiders from the Mexican port of Mazatlán to disrupt Allied merchant shipping in the Pacific. The scheme led to a desperate struggle between German and American secret agents in Mexico. German consul Fritz Unger, the director of a powerful trading house, plotted to obtain a salvaged Mexican gunboat to supply U-boats operating off Mexico and to seize a hapless tramp schooner to help hunt Allied merchantmen. Unger’s efforts were opposed by a colorful array of individuals, including a trusted member of the German secret service in Mexico who was also the top American spy, the U.S. State Department’s senior officer in Mazatlán, the hard-charging commander of a navy gunboat, and a draft-dodging American informant in the enemy camp. Full of drama and intrigue, Treacherous Passage is the first complete account of the daring German attempts to raid Allied shipping from Mexico in 1918. Purchase the audio edition.
Author: Richard Hosking
Publisher: Oxford Symposium
ISBN: 1903018544
Category : Cooking
Languages : en
Pages : 338
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Book Description
With chapters including Ovophilia in Renaissance Cuising, and Cackleberries and Henrfuit: A French Perspective, this is a treasure trove of articles on the place of the humble egg in cookery.
Author: Rex Pickett
Publisher: Blackstone Publishing
ISBN: 1538519631
Category : Fiction
Languages : en
Pages : 629
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Book Description
A November Book Pick from The New York Times When archivist Nadia Fontaine is found dead of an apparent drowning, Emily Snow is hired by Regents University to finish the job she started—to organize and process the papers of Raymond West, a famous Pulitzer Prize–winning author who has been short-listed for the Nobel. Emily’s job comes with its inherent pressures. West’s wife, Elizabeth, is an heiress who’s about to donate $25 million to the Memorial Library—an eight-story architectural marvel that is the crown jewel of the university. The inaugural event in just a few months will be a gala for the who’s who of San Diego to celebrate the unveiling of the Raymond West Collection and the financial gift that made it all possible. As Emily sets to work on the West papers, it begins to dawn on her that several items have gone missing from the collection. To trace their whereabouts, she gains unsupervised access to the highly restricted “dark archives,” in which she opens a Pandora’s box of erotically and intellectually charged correspondence between Raymond West and the late Nadia Fontaine. Through their archived emails, Emily goes back a year in time and relives the tragic trajectory of their passionate love affair. Did Nadia really drown accidentally, as the police report concluded, or could it have been suicide, or, even worse, murder? Compelled to complete the collection and find the truth, Emily unwittingly morphs into an adult Nancy Drew and a one-woman archivist crusader on a mission to right the historical record. Twisting slowly like a tourniquet, The Archivist turns into a suspenseful murder mystery with multiple and intersecting layers. Not just a whodunit, it is also a profound meditation on love, privacy, and the ethics of destroying or preserving materials of a highly personal nature.
Author: Marti Buckley
Publisher: Artisan Books
ISBN: 157965777X
Category : Cooking
Languages : en
Pages : 337
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Book Description
“Truly insider access, an authentic look at the traditions of one of the most incredible culinary regions of the world.” —José Andrés Named a Best Cookbook for Fall by the New York Times and Food & Wine 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.
Author: National Geographic
Publisher: National Geographic Books
ISBN: 1426206461
Category : Travel
Languages : en
Pages : 324
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Book Description
"Secret Journeys of a Lifetime" presents 500 off-the-beaten-path travel destinations around the world that are notable for their vistas, wildlife, and historical and cultural significance.
Author: Muḥammad ibn al-Munavvar
Publisher:
ISBN:
Category : Biography & Autobiography
Languages : en
Pages : 680
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Book Description
Author:
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 1506
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Book Description
Author: Bloomsbury Publishing
Publisher: Bloomsbury Publishing
ISBN: 1472921631
Category : Cooking
Languages : en
Pages : 338
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Book Description
Ever wondered what chefs love to cook when they are in their own kitchen? Away from the intensity and heat of restaurant service, what food makes them happiest on a weekend off? 33 globally renowned chefs have each shared three recipes for their favourite weekend treats in this special MasterChef collection of food at home. The fascinating background of each chef is explored and accompanying candid snapshots from their home life provide a unique, never-seen-before window into their world. Such an intimate showcase of chefs' private cooking is artistically captured by the legendary photographer David Loftus. This brilliant cookbook is distinctive in style and substance; a ground-breaking masterpiece for the new MasterChef book series from Absolute Press. Chefs featured include: Ferran Adria, Andoni Aduriz, Michael Anthony, Elena Arzak, Jason Atherton, Joe Bastianich, Lidia Bastianich, Claude Bosi, Massimo Bottura, Claire Clark, Wylie Dufresne, Graham Elliot, Andrew Fairlie, Peter Gilmore, Peter Gordon, Bill Granger, Angela Hartnett, Tom Kerridge, Tom Kitchin, Atul Kochhar, Pierre Koffmann, Jamie Oliver, Ashley Palmer-Watts, Neil Perry, Gordon Ramsay, Eric Ripert, Joan and Jordi Roca, Ruth Rogers, Curtis Stone, David Thompson, Mitch Tonks and Tetsuya Wakuda.
Author: Gilles Pudlowski
Publisher: Rizzoli Publications
ISBN: 2080301225
Category : Cooking
Languages : en
Pages : 0
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Book Description
The greatest female chefs in Europe-from the critically acclaimed to the fresh young talents-invite us to discover their universe: from behind-the-scenes in their restaurants to market expeditions and visits to local producers. These thirty chefs include renowned heiresses of European cuisine and others on the cusp of culinary stardom. After showing us around their kitchens, they share the secrets of their incomparable dishes.An impressive quartet of Michelin three-star chefs tops the list: Nadia Santini of the famous Dal Pescatore in Lombardy proposes a tortelli of melted goat cheese and white truffles; Annie Feolde from the Enoteca Pinchiorri in Florence dishes out "guitar-string" spaghetti with sun dried tomatoes in a sweet-pea sauce; Elena Arzak in San Sebastian serves up recipes with playful names like "customs officers with greens," and Luisa Valazza at the Al Sorriso in Piedmont sweetens the finish with a fig fritter and gelato glazed in a blueberry sauce. A duo of two-star French chefs offer sweet and savory: Pastry queen Héléne Darroze dazzles with her dark chocolate biscuit with vanilla-rum ice cream and Anne-Sophie Pic roasts venison medallions with chestnut polenta, saffron-quince jam, and grapes marinated in Marc de l'Hermitage.Chefs to watch-England's Ruth Rogers, Paris' Olympe, and Austria's Johanna Maier-celebrate the freshest products of their native countries. From Italy, France, Spain, and England to Switzerland, Belgium, Luxemburg, Germany, and Austria, these women have reclaimed the world's most prestigious kitchens with a refreshing creativity and dedication to the craft that is leading the hottest trends in international cuisine.
