por
White, Marco Pierre, author.
Signatura topográfica preferida
641.5092 WHI
Fecha de publicación
2015 1990
Resumen
Once in a blue moon a book is published that changes irrevocably the face of things. White Heat is one such book. Since it was originally produced in 1990, it has gone on to become one of the most enduring classic cookbooks of our time. With its unique blend of outspoken opinion, recipes and dramatic photographs by the late legendary photographer Bob Carlos Clarke, White Heat captures the magic and spirit of Marco Pierre White in the heat of his kitchen. This 25th anniversary edition features brand new material, including photographs from the late Bob Carlos Clarke and contributions from James Steen, Lindsey Carlos Clarke and a host of high-profile chefs: Jason Atherton, Sat Bains, Mario Batali, Raymond Blanc, Anthony Bourdain, Adam Byatt, David Chang, Phil Howard, Tom Kerridge, Paul Kitching, Pierre Koffmann, Gordon Ramsay and Jock Zonfrillo.
Formato:
Libros
Relevancia:
0.0772
por
Benn, Martin, (Chef)
Signatura topográfica preferida
641.5 BEN
Fecha de publicación
2014
Resumen
Renowned chef Martin Benn takes the reader on a culinary journey through 60 of his exciting dishes. Based around four degustation menus, the book highlights the technical mastery and sheer beauty of Martin's food, with its deep connections to Japanese cuisine and flavours and its focus on texture and contrast. Text, design and photography combine to recreate the atmosphere and the sophisticated, art deco feel of his Sydney restaurant, Sepia. Interspersed among the menus are narrative features exploring the workings of the restaurant, and the stories of its staff and clientele, while location photography captures a sense of old-fashioned, cosmopolitan glamour.
Formato:
Libros
Relevancia:
0.0750
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por
Carrillo Arronte, Margarita, author
Signatura topográfica preferida
641.5972 CAR
Fecha de publicación
2014
Resumen
Mexico: The Cookbook is the definitive bible of home-cooking from Mexico. With a culinary history dating back 9,000 years, Mexican food draws influences from Aztec and Mayan Indians and is renowned for its use of fresh aromatic ingredients, colorful presentations and bold food combinations. The book features more than 700 delicious and authentic recipes that can be easily recreated at home. From tamales, fajitas, and moles to cactus salad, blue crab soup, and melon seed juice, the recipes are a celebration of the fresh flavors and ingredients from a country whose cuisine is revered around the world. Organized by food type/style (Street Food, Starters, Drinks, Fish and Seafood, Meat and Poultry, Vegetables, Pulses and Rice, and Dessert), 'Mexico: The Cookbook' also includes an extensive introduction to Mexican culinary history, ingredients, and techniques, while a Chef Menu section proffers inspirational recipes and menus by some of the world's most prominent Mexican chefs.
Formato:
Libros
Relevancia:
0.0737
por
Andrieu, Philippe, 1968-
Signatura topográfica preferida
641.86 AND
Fecha de publicación
2010
Formato:
Libros
Relevancia:
0.0541
por
Marshall, Shirley.
Signatura topográfica preferida
641.5941 TAS
Fecha de publicación
2009
Formato:
Libros
Relevancia:
38036.7656
por
Culinary Institute of America.
Signatura topográfica preferida
643.3 CUL
Fecha de publicación
2008
Resumen
"A precise carrot julienne ... A perfect basil chiffonade ... A neatly quartered chicken ... Proficiency with knives and other kitchen tools is essential if you want to perfect your culinary artistry. Written by the experts at The Culinary Institute of America, this indispensable guide delivers all the information you need to assemble a knife kit, build your knife skills, and use a wide range of additional tools, from peelers and pitters to Parisienne scoops and pastry bags. Featuring Instructional photographs throughout plus insights and tips from top professional chefs."--BOOK JACKET.
Formato:
Libros
Table of contents only http://www.loc.gov/catdir/toc/ecip0616/2006021034.html
Relevancia:
44824.1367
por
Page, Karen.
Signatura topográfica preferida
641.5 PAG
Fecha de publicación
2008
Formato:
Libros
Publisher description http://www.loc.gov/catdir/enhancements/fy0827/2007033064-d.html
Relevancia:
35941.4727
por
Feinstein, Andrew Hale.
Signatura topográfica preferida
647.950687 FEI
Fecha de publicación
2007
Formato:
Libros
Relevancia:
54897.5117
por
Bellido Soler, Claudia.
Signatura topográfica preferida
641.86 TWE
Fecha de publicación
2003
Resumen
"The 21st century is already on its way with a new generation of pastry chefs from the vanguard to give us the score on sweet preparations in their innovative proposals. Eight great professionals in the world of pâtisserie: Abraham Balaguer, Abraham Palomeque, Carlos Mampel, David Pallàs, Isaac Balaguer, Miguel Sierra, Oriol Balaguer and Ramón Morató. With more than 150 preparations classified as Tarts, Semifreddos, Restaurant desserts, Current visions of traditional patisserie, Snacks and Petits-fours, Bonbons, Turrones and Showpieces, making this book an effective reference for work. But it doesn't stop there. The 21st century has began charged with new techniques, surprising ideas, perfect finishes, attractive decorations, and above all, brilliant results. This is an excellent recipe book that covers a wide panorama of the new batch of professionals, already masters in their field. They are a shining example of the high level of professionalism that the world of patisserie is enjoying today, and a clear demonstration of the art and technique of the new generations. Not everyone is represented here, but through this book a door is opened to a certain style, a trend, a single line of disembarkation, and all those who identify themselves with this method of work will recognize that."--Publisher website.
Formato:
Libros
Relevancia:
0.0635
por
Labensky, Sarah R.
Signatura topográfica preferida
641.5 LAB
Fecha de publicación
2003
Formato:
Libros
Relevancia:
35940.9414
por
Donovan, Mary Deirdre, 1955-
Signatura topográfica preferida
641.57 PRO
Fecha de publicación
1993
Formato:
Libros
Relevancia:
41499.5820
por
Conway, Linda Glick
Signatura topográfica preferida
641.57 CUL
Fecha de publicación
1991
Formato:
Libros
Relevancia:
0.0608
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