Signature dishes that matter / curated by Susan Jung, Howie Kahn, Christine Muhlke, Pat Nourse, Andrea Petrini, Diego Salazar, Richard Vines ; narrative texts by Christine Muhlke ; illustrations by Andrio Rampazzo.

Cover image for Signature dishes that matter / curated by Susan Jung, Howie Kahn, Christine Muhlke, Pat Nourse, Andrea Petrini, Diego Salazar, Richard Vines ; narrative texts by Christine Muhlke ; illustrations by Andrio Rampazzo.

ISBN:

9780714879321

Title:

Author:

Muhlke, Christine, author.

Personal Author:

Muhlke, Christine, author.

Physical Description:

448 pages : illustrations (some colour) ; 27 cm.

Subject Term:

Cooking, International.

Cooking.

Cooking -- History.

Dinners and dining -- History.

Restaurants -- History.

Format:

Books

Publication Date:

2019

Publication Information:

London :

Phaidon,

2019.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.59 MUH	Book	1	Standard shelving location	Searching... Unknown

Bound With These Titles

On Order

Summary

A global celebration of the iconic restaurant dishes that defined the course of culinary history over the past 300 years

Today's food-lovers often travel the globe to enjoy the food of acclaimed chefs. Yet the tradition of seeking out unforgettable dining experiences goes back centuries, and this gorgeous book reveals the closely held secrets behind the world's most iconic recipes - dishes that put restaurants on the map, from 19thcentury fine dining and popular classics, to today's most innovative kitchens, both high-end and casual. Curated by experts and organized chronologically, it's both a landmark cookbook and a fascinating cultural history of dining out.

The narrative texts are by Christine Muhlke, the foreword by Mitchell Davis, and illustrations by Adriano Rampazzo

Author Notes

Curated by an award-winning international team, including: Susan Jung, senior food and wine editor of the South China Morning Post; Howie Kahn, writer and contributing editor for WSJ magazine; Christine Muhlke, writer and editor-at-large at Bon Appétit; Pat Nourse, culinary writer and critic; Andrea Petrini, writer, critic, and culinary creative; Diego Salazar, journalist and editor; and Richard Vines, chief food critic at Bloomberg.

Reviews (1)

Library Journal Review

This collection of more than 200 iconic, international restaurant dishes is curated by an impressive team of prominent food writers, including Jung, senior food and wine editor, South China Morning Post; Christine Muhlke, writer and editor-at-large, Bon Appétit; and culinary writer and critic Pat Nourse. Personal statements from the curators, as well as a foreword by the James Beard Foundation's Chief Strategy Officer Mitchell Davis, offer insights into what makes a signature dish. Presented in chronological order with illustrations are brief narratives for items ranging from a Cobb salad, Big Mac, and short rib taco, to sushi, Din Tai Fung (Chinese soup dumplings), and duck jelly. The second half features recipes--some of which may be tackled by home chefs, with the majority requiring the skills of professionals. Regardless, dining enthusiasts and foodies will enjoy learning more about the preparation of some of history's most influential dishes. VERDICT This nice blend of food and travelog is a natural fit for large collections of culinary history and food tourism.--Emily Patti, Fox Lake Dist. Lib., IL