Author: Publisher:
ISBN: 9782067235151
Category :
Languages : en
Pages :
Book Description
SINGAPORE - THE MICHELIN GUIDE 2019
Author: State Bird Provisions
Author: Stuart BriozaPublisher: Ten Speed Press
ISBN: 1607748444
Category : Cooking
Languages : en
Pages : 370
Book Description
Finalist for the 2018 James Beard Foundation Book Awards for "Restaurant and Professional" category The debut cookbook from one of the country's most celebrated and pioneering restaurants, Michelin-starred State Bird Provisions in San Francisco. Few restaurants have taken the nation by storm in the way that State Bird Provisions has. Inspired by their years catering parties, chefs Stuart Brioza and Nicole Krasinski use dim sum style carts to offer guests small but finely crafted dishes ranging from Potato Chips with Crème Fraiche and Cured Trout Roe, to Black Butter-Balsamic Figs with Wagon Wheel Cheese Fondue, to their famous savory pancakes (such as Chanterelle Pancakes with Lardo and Maple Vinegar), along with a menu of more substantial dishes such as their signature fried quail with stewed onions. Their singular and original approach to cooking, which expertly blends seemingly disparate influences, flavors, and textures, is a style that has influenced other restaurants throughout the country and is beloved by diners, chefs, and critics alike. In the debut cookbook from this acclaimed restaurant, Brioza and Krasinski share recipes for their most popular dishes along with stunning photography, and inspire readers to craft an unforgettable meal of textures, temperatures, aromas, and colors that excite all of the senses.
Mister Jiu's in Chinatown
Author: Brandon JewPublisher: Ten Speed Press
ISBN: 1984856502
Category : Cooking
Languages : en
Pages : 306
Book Description
JAMES BEARD AWARD WINNER • The acclaimed chef behind the Michelin-starred Mister Jiu’s restaurant shares the past, present, and future of Chinese cooking in America through 90 mouthwatering recipes. ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker, San Francisco Chronicle • ONE OF THE BEST COOKBOOKS OF THE YEAR: Glamour • “Brandon Jew’s affection for San Francisco’s Chinatown and his own Chinese heritage is palpable in this cookbook, which is both a recipe collection and a portrait of a district rich in history.”—Fuchsia Dunlop, James Beard Award-winning author of The Food of Sichuan Brandon Jew trained in the kitchens of California cuisine pioneers and Michelin-starred Italian institutions before finding his way back to Chinatown and the food of his childhood. Through deeply personal recipes and stories about the neighborhood that often inspires them, this groundbreaking cookbook is an intimate account of how Chinese food became American food and the making of a Chinese American chef. Jew takes inspiration from classic Chinatown recipes to create innovative spins like Sizzling Rice Soup, Squid Ink Wontons, Orange Chicken Wings, Liberty Roast Duck, Mushroom Mu Shu, and Banana Black Sesame Pie. From the fundamentals of Chinese cooking to master class recipes, he interweaves recipes and techniques with stories about their origins in Chinatown and in his own family history. And he connects his classical training and American roots to Chinese traditions in chapters celebrating dim sum, dumplings, and banquet-style parties. With more than a hundred photographs of finished dishes as well as moving and evocative atmospheric shots of Chinatown, this book is also an intimate portrait—a look down the alleyways, above the tourist shops, and into the kitchens—of the neighborhood that changed the flavor of America.
Makan
Author: Elizabeth HaighPublisher: Bloomsbury Absolute
ISBN: 9781472976505
Category : Cooking
Languages : en
Pages : 304
Book Description
A love letter to Singaporean cooking and family traditions. Southeast Asian cuisine is a proud mix of migrants and influences from all across Asia, which fuses together to create something even greater than the original. In this beautiful new collection, rising star Elizabeth Haigh draws together recipes that have been handed down through many generations of her family, from Nonya to Nonya, creating a time-capsule of a cuisine. Growing up, it was through food that Elizabeth's mother demonstrated her affection, and the passion and love poured into each recipe is all collated here; a love letter to family cooking and traditions. Recipes include: Nonya-spiced braised duck stew pickled watermelon and radish salad beef rendang Singapore chilli crab fried tofu with spicy peanut sauce spicy noodle soup nasi goreng (spicy fried rice) Miso apple pie ... and many more! Adapting these traditional recipes to ensure ingredients are easily sourced in the West, Elizabeth Haigh brings a taste of Singapore to your own kitchen.
The Emerald Handbook of Luxury Management for Hospitality and Tourism
Author: Anupama S. KoturPublisher: Emerald Group Publishing
ISBN: 1839829028
Category : Business & Economics
Languages : en
Pages : 395
Book Description
The Emerald Handbook of Luxury Management for Hospitality and Tourism brings together global philosophies, principles and practices in luxury tourism management, exploring the changing paradigms of the upcoming post-pandemic global luxury travel market.
The Good Food Guide
Author: Christopher DriverPublisher:
ISBN: 9780340125663
Category : Hotels, taverns, etc
Languages : en
Pages : 496
Book Description
Sustainable Urban Development in Singapore
Author: Melissa Liow Li SaPublisher: Springer Nature
ISBN: 9819954517
Category : Social Science
Languages : en
Pages : 335
Book Description
This book offers theoretical and practical insights into land use, transport, and national policies in one of world’s well-known urban concrete jungle, none other than the Singapore city. The emphasis is situated on Singapore’s attempt to promote walking and cycling. Greater appreciation of walkability thrives on Singapore’s rich history, green city, people and the gastronomic kopitiam and hawker culture. The book offers a comprehensive coverage of walkability as a crucial component of urban design to reduce vehicular congestion with the associated carbon emissions, foster a healthy lifestyle and community participation and create jobs to help the economy. A high income per capita and an aging society, lessons drawn from Singapore’s experience will be useful to other societies. Scholars in sustainable tourism field, urban planners, government bodies, tourist boards, entrepreneurs, national parks board, residents, and inbound travellers will benefit from reading the book.
Octaphilosophy
Author: André ChiangPublisher: Phaidon Press
ISBN: 9780714871158
Category : Cooking
Languages : en
Pages : 0
Book Description
The culinary philosophy of premiere chef André Chiang, whose Restaurant André is in the top 50 world's best restaurants list. Headed up by chef-owner André Chiang, Restaurant André's menu centres around his 'Octaphilosophy' taking into account Chiang's eight elements of gastronomy: salt, texture, memory, purity, terroir, south, artisan and uniqueness. Octaphilosophy, explores one year in his restaurant. Including snacks, mains and sweets over each season, and the stories and processes behind each dish, Chiang will share his unique approach to food combining the technical precision of Asian gastronomy with the Western culinary preference for produce, producers and seasonality. This volume includes 150 recipes, 95 full dishes, 22 fermented juices and 33 basic recipes. Heavily illustrated with photos of the working kitchen, and the final results, Octaphilosophy will be one of the first cookbooks to capture the emerging gastronomic scene in Asia and its leading proponent.
The Michelin Guide
Author: Publisher:
ISBN: 9782067224483
Category : Hotels
Languages : en
Pages : 327
Book Description
Just One Cookbook
Author: Namiko ChenPublisher:
ISBN:
Category : Cooking, Japanese
Languages : en
Pages : 287
Book Description
