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Author: Colman Andrews
Publisher: Phaidon Press
ISBN: 9780714859057
Category : Biography & Autobiography
Languages : en
Pages : 359
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Book Description
Reinventing Food charts Ferran Adrià’s transition from comparative obscurity to becoming the focus of massive media attention – he has been admired, talked about, criticized more than any other chef alive today. Colman Andrews has spent over a decade in conversation with Ferran, as well as countless hours in his restaurant and workshop, and his account recasts Ferran’s remarkable career with unrestricted access to the chef and his family and friends, as well as decades of accumulated insights and interviews with the most prominent chefs and critics.
Author: Colman Andrews
Publisher: Phaidon Press
ISBN: 9780714859057
Category : Biography & Autobiography
Languages : en
Pages : 359
Get Book Here
Book Description
Reinventing Food charts Ferran Adrià’s transition from comparative obscurity to becoming the focus of massive media attention – he has been admired, talked about, criticized more than any other chef alive today. Colman Andrews has spent over a decade in conversation with Ferran, as well as countless hours in his restaurant and workshop, and his account recasts Ferran’s remarkable career with unrestricted access to the chef and his family and friends, as well as decades of accumulated insights and interviews with the most prominent chefs and critics.
Author: Colman Andrews
Publisher: Penguin
ISBN: 1592406688
Category : Biography & Autobiography
Languages : en
Pages : 338
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Book Description
The first-ever biography of Ferran Adrià, the chef behind Spain's renowned El Bulli restaurant, by one of the world's foremost food authorities. Ferran Adrià is arguably the greatest culinary revolutionary of our time. Hailed as a genius and a prophet by fellow chefs, worshipped (if often misunderstood) by critics and lay diners alike, Adrià is imitated and paid homage to in professional kitchens, and in more than a few private ones, all over the world. In his lively close-up portrait of Adrià, award-winning food writer Colman Andrews traces this groundbreaking chef 's rise from resort- hotel dishwasher to culinary deity, and the evolution of El Bulli from a German-owned beach bar into the establishment voted annually by an international jury to be "the world's best restaurant." With a new afterword for the paperback edition, Ferran brings to life the most exciting food movement of our time and illuminates the ways in which Adrià has forever altered our understanding and appreciation of food and cooking.
Author:
Publisher:
ISBN: 9781101464175
Category : Avant-garde (Aesthetics)
Languages : en
Pages : 321
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Book Description
The first-ever biography of Ferran AdriA, the chef behind Spain's renowned El Bulli restaurant, by one of the world's foremost food authorities. Ferran AdriA is arguably the greatest culinary revolutionary of our time. Hailed as a genius and a prophet by fellow chefs, worshipped (if often misunderstood) by critics and lay diners alike, AdriA is imitated and paid homage to in professional kitchens, and in more than a few private ones, all over the world. In his lively close-up portrait of AdriA, award-winning food writer Colman Andrews traces this groundbreaking chef 's rise from resort- hotel dishwasher to culinary deity, and the evolution of El Bulli from a German-owned beach bar into the establishment voted annually by an international jury to be "the world's best restaurant." With a new afterword for the paperback edition, Ferran brings to life the most exciting food movement of our time and illuminates the ways in which AdriA has forever altered our understanding and appreciation of food and cooking.
Author: Michael Brenner
Publisher: W. W. Norton & Company
ISBN: 0393634930
Category : Science
Languages : en
Pages : 376
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Book Description
Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.
Author: Michel Richard
Publisher: Artisan Books
ISBN: 9781579652999
Category : Cooking
Languages : en
Pages : 356
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Book Description
Chef Michel Richard offers instructions and techniques to recreate dishes from his own restaurants at home, including spuddies, crab poppers, chicken faux gras, and duck-duck-beet.
Author: Colman Andrews
Publisher: Phaidon Press
ISBN: 9780714865829
Category : Cooking
Languages : en
Pages : 0
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Book Description
America is a melting pot, with a palate as diverse as its various cultures. This quality is reflected nowhere better than in our own kitchen pantries. So, what does America taste like? The Taste of America is the first and only compendium of the best food made in the U.S.A. Here, award-winning food writer and passionate eater Colman Andrews presents 250 of the best regional products from coast to coast, including Humboldt Fog Cheese, Blue Point Oysters, Ruby Red Grapefruit, Whoopie Pies, Meyer Lemons, Kreuz's Sausage, Anson Mill Grits, and more. Divided into chapters according to food type - snacks, dairy, condiments, meat, baked goods, and desserts - this anthology of edible Americana reveals each product's unique history. The Taste of America features 125 color illustrations, as well as an extensive index that details how to purchase these beloved foods.
Author: Ferran Adriá
Publisher:
ISBN: 9780983479949
Category : Creative ability in cooking
Languages : en
Pages : 39
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Book Description
Author: Silvia Bottinelli
Publisher: University of Arkansas Press
ISBN: 161075607X
Category : Art
Languages : en
Pages : 417
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Book Description
The Taste of Art offers a sample of scholarly essays that examine the role of food in Western contemporary art practices. The contributors are scholars from a range of disciplines, including art history, philosophy, film studies, and history. As a whole, the volume illustrates how artists engage with food as matter and process in order to explore alternative aesthetic strategies and indicate countercultural shifts in society. The collection opens by exploring the theoretical intersections of art and food, food art’s historical root in Futurism, and the ways in which food carries gendered meaning in popular film. Subsequent sections analyze the ways in which artists challenge mainstream ideas through food in a variety of scenarios. Beginning from a focus on the body and subjectivity, the authors zoom out to look at the domestic sphere, and finally the public sphere. Here are essays that study a range of artists including, among others, Filippo Tommaso Marinetti, Daniel Spoerri, Dieter Roth, Joseph Beuys, Al Ruppersberg, Alison Knowles, Martha Rosler, Robin Weltsch, Vicki Hodgetts, Paul McCarthy, Luciano Fabro, Carries Mae Weems, Peter Fischli and David Weiss, Janine Antoni, Elżbieta Jabłońska, Liza Lou, Tom Marioni, Rirkrit Tiravanija, Michael Rakowitz, and Natalie Jeremijenko.
Author: Andoni Luis Aduriz
Publisher: Phaidon Press
ISBN: 9780714863634
Category : Cooking
Languages : en
Pages : 0
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Book Description
Mugaritz in northern Spain, has long been considered one of Spain's most influential restaurants, and Aduriz one of its most talented and creative chefs. Aduriz reveals his creative process behind his dishes, with 70 recipes sure to inspire chefs and food lovers around the world.
Author: Ferran Adria
Publisher: Phaidon Press
ISBN: 9780714865508
Category : Cooking
Languages : en
Pages : 0
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Book Description
Exclusive look behind the scenes at the world's best restaurant.
