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Author: Vladimir Mukhin
Publisher: Phaidon Press
ISBN: 9781838663902
Category :
Languages : en
Pages : 256
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Book Description
The debut cookbook from Mukhin and his globally acclaimed White Rabbit - a magical restaurant and a sublimely talented chef whose exquisite cooking and fantastical presentation attract diners from around the world to Moscow Vladimir Mukhin is a fifth-generation chef from a small town in the Caucasus Mountains. His evocative menus at White Rabbit in Moscow are a revelation - demonstrating his innovative approach to the centuries-old cooking of his homeland. This chef monograph, the first ever to focus on high-end Russian cuisine, illuminates Mukhin's appreciation for the spectacular Russian landscape with its bounty of native ingredients, and unlocks the singular vision and recipes with which he brings his wonderland of Russian gastronomy to diners the world over.
Author: Vladimir Mukhin
Publisher: Phaidon Press
ISBN: 9781838663902
Category :
Languages : en
Pages : 256
Get Book Here
Book Description
The debut cookbook from Mukhin and his globally acclaimed White Rabbit - a magical restaurant and a sublimely talented chef whose exquisite cooking and fantastical presentation attract diners from around the world to Moscow Vladimir Mukhin is a fifth-generation chef from a small town in the Caucasus Mountains. His evocative menus at White Rabbit in Moscow are a revelation - demonstrating his innovative approach to the centuries-old cooking of his homeland. This chef monograph, the first ever to focus on high-end Russian cuisine, illuminates Mukhin's appreciation for the spectacular Russian landscape with its bounty of native ingredients, and unlocks the singular vision and recipes with which he brings his wonderland of Russian gastronomy to diners the world over.
Author: Misha Glenny
Publisher: House of Anansi
ISBN: 0887848184
Category : Political Science
Languages : en
Pages : 402
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Book Description
Drugs, weapons, migrant labour, women — these are just a few of the many goods that effortlessly cross national borders in this globalized age, often without the knowledge or permission of the nations concerned. How is this remarkable criminal feat managed?From gun runners in the Ukraine, to money launderers in Dubai, cyber criminals in Brazil, racketeers in Japan, and the booming marijuana industry in western Canada, McMafia builds a breathtaking picture of a secret and bloody business.Internationally celebrated writer Misha Glenny crafts a fascinating, highly readable, and impressively well-researched account of the emergence of organized crime as a globalized phenomenon and shows how its secret and bloody business mirrors both the methods and the rewards of the legitimate world economy. Employing his journalistic talent and his prior experience covering organized crime in Eastern Europe, Glenny reports on his travels around the planet to investigate this worrying and worsening situation. After comprehensively surveying the criminal scene, Glenny ends by considering the future of organized crime. McMafia is an important book that assembles all the pieces of this worldwide puzzle for the first time.
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: Rodolfo Guzman
Publisher: Phaidon Press
ISBN: 9780714873978
Category : Cooking
Languages : en
Pages : 0
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Book Description
Internationally acclaimed star chef Rodolfo Guzmán of Boragó introduces the exciting world of high-end Chilean gastronomy. "It isn't every day that a restaurant knocks your socks off, but Boragó managed it with ease." —Financial Times Chef Rodolfo Guzmán serves a dynamic, wildly imaginative tasting menu at his acclaimed Santiago restaurant Boragó, using only native Chilean ingredients – often reinventing his courses mid-service. The book combines his fascinating narratives about Chilean geography and ingredients, his never-before-published notebook sketches of dishes and creative processes, and gorgeous landscape and food photographs that introduce readers to the distinctive pleasures of Chilean culture and cuisine. This is rounded off by Guzmán's selection of 100 savoury and sweet recipes exclusively chosen from the menu at Boragó.
Author: Richard Gilman
Publisher: Yale University Press
ISBN: 9780300072563
Category : Drama
Languages : en
Pages : 288
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Book Description
Eminent critic Richard Gilman examines each of Chekhov's full-length plays, showing how they relate to each other, to Chekhov's short stories, and to his life. Gilman places the plays in the context of Russian and European drama and the larger culture of the period, and the reasons behind the enduring power of these classic works.
Author: David Satter
Publisher: Yale University Press
ISBN: 0300129092
Category : Political Science
Languages : en
Pages : 326
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Book Description
“The Russia that Satter depicts in this brave, engaging book cannot be ignored . . . Required reading for anyone interested in the post-Soviet state” (Newsweek). Anticipating a new dawn of freedom after the disintegration of the Soviet Union, Russians could hardly have foreseen the reality of their future a decade later: A country impoverished and controlled at every level by organized crime. This riveting book views the 1990s reform period through the experiences of individual citizens, revealing the changes that have swept Russia and their effect on Russia’s age-old ways of thinking. “With a reporter’s eye for vivid detail and a novelist’s ability to capture emotion, he conveys the drama of Russia’s rocky road for the average victimized Russian . . . This is only half the story of what is happening in Russia these days, but it is the shattering half, and Satter renders it all the more poignant by making it so human.” —Foreign Affairs “[Satter] tells engrossing tales of brazen chicanery, official greed and unbearable suffering . . . Satter manages to bring the events to life with excruciating accounts of real Russians whose lives were shattered.” —The Baltimore Sun “Satter must be commended for saying what a great many people only dare to think.” —The Globe and Mail (Toronto) “Humane and articulate.” —The Spectator “Vivid, impeccably researched and truly frightening . . . Western policy-makers would do well to study these pages.” —National Post
Author: Amelie Vincent
Publisher: Lannoo Publishers
ISBN: 9789401495707
Category : Cooking
Languages : en
Pages : 0
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Book Description
- A selection of the 150 loveliest international restaurants, that each have a unique story to tell - An exclusive selection made by popular food blogger Amélie Vincent - Updated edition of the popular restaurant guide, with more than 18,000 copies sold! - Includes 30 new restaurants "Reflecting the international food scene, this book presents a bucket list showing today's most inspiring gourmet experiences." - Amélie Vincent - The Foodalist Chefs, gastronomy and lifestyle are hot topics. However, finding the ultimate dining experience around the world might be challenging and can be disappointing. From Paris (Plaza Athénée, Septime) and Mexico City (Quintonil, Lorea) to Tokyo (Den, Florilège, Sushi Saito), Amélie Vincent, also known as The Foodalist, selects 150 must-visit restaurants around the world in her latest book 150 Restaurants You Need to Visit before You Die. These culinary hotspots promise a unique experience to the diners, through exquisite menus, original designs and creative chefs. Founder of The Foodalist Communication Agency (www.thefoodalist.com), Amélie Vincent, is an expert in revealing culinary trends worldwide. She has the world's best chefs in her network, and works with the most influential media around the world. Thanks to her photographer's eye and her experience as a culinary journalist, 150 Restaurants You Need to Visit before You Die is the ultimate bucket list for every single foodie and gourmet traveller and the sequel to the equally standout book 150 Bars You Need to Visit Before You Die ISBN: ISBN 9789401449120.
Author: Varia Bortsova
Publisher: Bloomsbury Publishing
ISBN: 1526628414
Category : Humor
Languages : en
Pages : 178
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Book Description
A funny, nostalgic and strange glimpse at life behind the Iron Curtain - from the hit social media account with over 1 million followers WELCOME TO THE USSR PARADE in the latest fashions! MARVEL at the wonders of the space race! DELIGHT in the many fine delicacies of food and drink! REVEL in the fine opportunities for work and play!
Author: Irina Petrosian
Publisher: Lulu.com
ISBN: 1411698657
Category : Cooking
Languages : en
Pages : 254
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Book Description
Food is a portal to Armenia's past and present-day culture. This culinary journey across the land called Hayastan presents the rich history, wondrous legends, and fact-filled stories of Armenian cuisine. Authors Irina Petrosian and David Underwood take readers on a memorable tour of Armenia by way of the kitchen. What ancient Armenian fable warned against genetically-altered food? What little-known Armenian fruit may have helped Noah on the ark? What was the diet of David of Sassoun, the legendary Armenian Hercules? What was the influence of the Soviet Union on the food ways of Armenia? What strange and exotic fruits and herbs are sold in Armenia's markets? Why do Armenians go to cemeteries to 'feed' the dead? What role did coffee play in Armenian marriage rituals? If you are curious about one of the world's most ancient cultures, or are contemplating a trip to Armenia, don't miss the chance to read this fascinating book.
Author: René Redzepi
Publisher: Artisan
ISBN: 9781648291722
Category : Cooking
Languages : en
Pages : 0
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Book Description
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.
