• Cooking

Where Chefs Eat

A Guide to Chefs' Favorite Restaurants (2015)
Author: Joe Warwick
Publisher: Phaidon Press
ISBN: 9780714868660
Category: Cooking
Page: 975
View: 7906
The completely revised new edition of the best‐selling restaurant guidebook, which sold over 100,000 copies. This is the ultimate restaurant guide written by the real experts: more than 600 of the world’s best chefs, including recommendations from René Redzepi, David Chang, Jason Atherton, Shannon Bennett, Helena Rizzo, Massimo Bottura, Yotam Ottolenghi, Yoshihiro Narisawa and hundreds more. The book features more than 3,000 restaurants in more than 70 countries, including detailed city maps, reviews, reservation policies, key information and honest comments from the chefs themselves. Where Chefs Eat will once again be available as an App released to coincide with publication.

    • Travel

Where Chefs Eat

A Guide to Chefs' Favourite Restaurants
Author: Joe Warwick
Publisher: Phaidon Press
ISBN: 9780714865416
Category: Travel
Page: 704
View: 8752
Finally. . .the first international restaurant guidebook by the real insiders: over 400 of the world's top chefs. From bargain noodle joints to high-end restaurants; late night haunts to all day breakfasts; neighborhood eateries to destination restaurants, Where Chefs Eat reveals over 2,000 personal recommendations by chefs of their top places to eat in all major cities around the world. With entertaining reviews, quotes from the chefs, clever maps, and an easy-to-use system of organization, Where Chefs Eat breaks the mold of the traditional guidebook. Find out where to eat, when to go, and what to order. It's like having a top chef as your best friend to give you advice whenever you need to book a reservation. Chef contributors include: Hugh Acheson, Ferran Adria, Alex Atala, Michael Anthony, John Besh, Daniel Boulud, April Bloomfield, Heston Blumenthal, Sean Brock, David Chang, Wylie Dufresne, Gabrielle Hamilton, Fergus Henderson, Daniel Humm, Corey Lee, Anito Lo, Matt Molina, Carlo Mirarchi, Magnus Nilsson, Ken Oringer, Daniel Patterson, Rene Redzepi, Andy Ricker, Eric Ripert, Marcus Samuelsson, Ben Shewry, Craig Stoll, and hundreds more.

    • Cooking

Where to Eat Pizza


Author: Daniel Young
Publisher: Phaidon Press
ISBN: 9780714871165
Category: Cooking
Page: 576
View: 2949
Over 1,000 food experts and aficionados from around the world reveal their insider tips on finding a perfect slice of pizza From the publishers of the bestselling Where Chefs Eat comes the next food-guide sensation on the most popular dish - pizza! The world over, people want the inside scoop on where to get that ultimate slice of pizza. With quotes from chefs, critics, and industry experts, readers will learn about secret ingredients, special sauces, and the quest for the perfect crust. The guide includes detailed city maps, reviews, key information and honest comments from the people you’d expect to know. Featuring more than 1,700 world-wide pizzerias, parlours, and pizza joints listed. All you need to know - where to go, when to go, and what to order.

    • Cooking

Chicago Chef's Table

Extraordinary Recipes from the Windy City
Author: Amelia Levin
Publisher: Rowman & Littlefield
ISBN: 0762785934
Category: Cooking
Page: 208
View: 1366
Once considered a city simply of steakhouses and deep-dish pizza joints, Chicago has morphed into a vibrant and rich collection of second-generation, energetic chefs seeking to forge strong relationships with local producers and the diners they look to inspire. Master Chef Rick Bayless, Stephanie Izard of Girl & the Goat, Tony Mantuano of Spiaggia, and Paul Kahan with his slew of award-winning restaurants are just a few of the top chefs making headlines not only in Chicago’s food pubs but also nationwide. Chicago Chef’s Table is the first cookbook to gather Chicago’s best chefs and restaurants under one cover. Profiling signature “at home” recipes from over fifty legendary dining establishments, the book is a celebration of the farm-to-table way of life and modern Midwestern cuisine. Full-color photos throughout highlight fabulous dishes, famous chefs, and Chicago landmarks.

Fit Fuel

A Chef's Guide to Eating Well, Getting Fit and Living Your Best Life
Author: N.A
Publisher: N.A
ISBN: 9780996422314
Category:
Page: N.A
View: 6741
With the release of Fit Fuel: A Chef?s Guide to Eating Well, Getting Fit and Living Your Best Life, Robert Irvine, translates his tough love tactics from the restaurant owner to the every day man and woman.Developed from the lifetime of training and nutritional knowledge of Chef Irvine, with support from distinguished fitness writer Matt Tuthill, Fit Fuel is designed to inspire the countless individuals who find themselves struggling to find the motivation to reach their personal health and fitness goals. The book is segmented into three distinct sections, the first of which examines the mental aspect of goal setting, habit forming and long-term maintenance. Here, Chef Irvine provides encouraging, digestible ideas of how to change the way we see and think about food, our selves, and our own unlimited potential. Just as he?s done in season after season of Restaurant Impossible, Chef Irvine provides readers with the same no-excuses encouragement and mental coaching in Fit Fuel, motivating with tools, resources and inspiration every step of the way.The second section of the book focuses on training, with an easy-to-follow plan, demonstrated through A and B photography and well-defined techniques that the 49-year-old British Royal Navy veteran considers fundamental to his own lean and muscular physique. In its final section, Fit Fuel goes on to reveal recipes for breakfast, lunch, dinner, and dessert, all illustrated with realistic photography and step-by-step instructions. Few dishes or main ingredients are overlooked, despite their unmerited reputations as ?no-no? foods. From pancakes to salads, beef to fish, Chef Irvine challenges the idea of good vs. bad as it pertains to the everyday diet, even sharing a handful of recipes to satisfy sweet tooth and emphasize the fact that healthy eating does not require deprivation.

    • Cooking

Everything I Want to Eat

Sqirl and the New California Cooking
Author: Jessica Koslow
Publisher: Abrams
ISBN: 1613121962
Category: Cooking
Page: 240
View: 6228
**Selected as Eater's 2016 Cookbook of the Year** **iBooks Best of 2016 Selection** The debut cookbook from Jessica Koslow, award-winning chef of LA’s popular restaurant Sqirl, featuring more than 100 fresh, market-driven, healthy, and flavorful recipes. Jessica Koslow and her restaurant, Sqirl, are at the forefront of the California cooking renaissance, which is all about food that surprises us and engages all of our senses—it looks good, tastes vibrant, and feels fortifying yet refreshing. In Everything I Want to Eat, Koslow shares 100 of her favorite recipes for health-conscious but delicious dishes, all of which always use real foods—no fake meat or fake sugar here—that also happen to be suitable for vegetarians, vegans, or whomever you’re sharing your meal with. The book is organized into seven chapters, each featuring a collection of recipes centered on a key ingredient or theme. Expect to find recipes for dishes Sqirl has become known for, as well as brand-new seasonal flavor combinations, including: Raspberry and cardamom jam Sorrel-pesto rice bowl Burnt brioche toast with house ricotta and seasonal jam Lamb merguez, cranberry beans, roasted tomato, and yogurt cheese Valrhona chocolate fleur de sel cookies Almond hazelnut milk Koslow lives in LA, where everyone is known to be obsessively health-conscious and where dietary restrictions are the norm. People come into Sqirl and order dishes with all sorts of substitutions and modifications—hold the feta, please, add extra kale. They are looking to make their own healthy adventures. Others may tack breakfast sausage, cured bacon, or Olli’s prosciutto on to their order. So Koslow has had to constantly think about ways to modify dishes for certain diets, which in a way has made her a better, more adaptable cook. Throughout this book, Koslow provides notes and thought bubbles that show how just about any dish can be modified for specific tastes and dietary needs, whether it needs to be gluten-free or vegan. Everything I Want to Eat captures the excitement of the food at Sqirl—think of a classic grilled cheese turned playful with the addition of tomato coriander jam—while also offering accessible recipes, like blood orange upside-down cake, that can be easily made in the home kitchen. Moreover, it’s an entirely new kind of cookbook and approach to how we are all starting to think about food, allowing readers to play with the recipes, combining and shaping them to be nothing short of everything you want to eat.

    • Cooking

The Food Lover's Guide to Paris


Author: Patricia Wells
Publisher: Workman Publishing
ISBN: 0761173382
Category: Cooking
Page: 454
View: 4458
Recommends restaurants, cafes, tea shops, wine bars, markets, pasta shops, bakeries, cheese shops, and kitchenware stores in Paris and includes forty French recipes.

    • Cooking

Eating with the Chefs


Author: Per-Anders Jorgensen
Publisher: Phaidon Press
ISBN: 9780714865812
Category: Cooking
Page: 316
View: 5867
" The award‐winning food photographer and founder of the cult favorite Fool magazine invites you to pull up a chair and join the intimate family meals at some of the world’s finest restaurants, including Blue Hill at Stone Barns, Chez Panisse, Roberta’s, wd‐50, Attica, Mugaritz, Maison Pic, Noma, Osteria Francescana, St. John, and The French Laundry. Eating with the Chefs features 200 photographs by Pers‐Anders Jorgensen and more than 50 home cooking recipes from restaurants handpicked for their unique staff meal traditions. The book includes appetizers and main dishes, as well as desserts. Learn to make Apple Compote with Apple Streusel Topping from The French Laundry, Brownies from Noma, the wd‐50 Big Mac, Emmer Wheat Foccacia from Stone Barns, and Summer Vegetable Soup with Pesto from Chez Panisse. More family‐style than fine dining, these dishes utilize simple ingredients and can be easily adapted for two people, a small group, or a larger party. The book is filled with Jorgensen’s evocative photos that showcase not only the food, but candid, behind‐the‐scenes moments, making this as much a visual treat as it is a practical cookbook. "

    • Cooking

Where to Drink Coffee


Author: Liz Clayton,Avidan Ross
Publisher: Phaidon Press
ISBN: 9780714873923
Category: Cooking
Page: 416
View: 8513
In the footsteps of bestsellers Where Chefs Eat and Where to Eat Pizza - where the world's best baristas go for a cup of coffee Where to Drink Coffee is THE insider's guide. The best 150 baristas and coffee experts share their secrets - 600 spots across fifty countries - revealing where they go for coffee throughout the world. Places range from cafes, bakeries, and restaurants to surprising spots - a video store and auto shop. The recommendations come with insightful reviews, key information, specially commissioned maps, and an easy-to-navigate geographical organization. It's the only guide you need to get the best coffee in memorable global locations.

    • Travel

Where Chefs Eat

A Guide to Chefs' Favorite Restaurants
Author: N.A
Publisher: Phaidon Press
ISBN: 9780714875651
Category: Travel
Page: 1184
View: 9227
The all-new, completely revised third appearance of the global restaurant guidebook that has sold more than 200,000 copies Forget the restaurant guides with entries chosen by a panel of 'experts'. This 1,184-page guide is by the real specialists, featuring over 7,000 recommendations for more than 4,500 restaurants in more than 70 countries from more than 650 of the world's best chefs, including: Jason Atherton, Shannon Bennett, Helena Rizzo, Stephen Harris, Yotam Ottolenghi, Yoshihiro Narisawa, and hundreds more. And, with a new international slate of editors, this third version is more comprehensive than ever.

    • Cooking

Dining Out

Secrets from America's Leading Critics, Chefs, and Restaurateurs
Author: Andrew Dornenburg,Karen Page
Publisher: Wiley
ISBN: N.A
Category: Cooking
Page: 368
View: 5125
This book is the first of its kind to examine what defines fine food in America and it introduces us to many individuals who shape our views about food. Using other successful Dornenburg/Page books as a model, the authors once again base their analysis on interviews with chefs, restaurateurs and critics. This insider's guide to the process of restaurant reviewing will excite anyone with a serious interest in food. It also features top sites on the Internet that provide restaurant reviews. 'If I were a restaurateur, I would expect all my staff to read this book. As a restaurant critic, I found it a fascinating insight into the minds of other critics and more especially the minds of some of the people who are serious about running a restaurant.'

    • Cooking

Where Bartenders Drink


Author: Adrienne Stillman
Publisher: Phaidon Press
ISBN: 9780714873152
Category: Cooking
Page: 480
View: 8303
In the footsteps of bestsellers Where Chefs Eat and Where to Eat Pizza – where the best bartenders go for the best drinks Where Bartenders Drink is THE insider’s guide. The best 300 expert drink-makers share their secrets – 750 spots spread across 60 countries – revealing where they go for a drink throughout the world when they’re off-duty. Venues range from late-night establishments and legendary hotel bars to cosy neighbourhood ‘locals’ – and in some surprising locales. The 750 expert recommendations come with insightful reviews, key information, specially commissioned maps, and an easy-to-navigate geographical organization. It’s the only guide you need to ensure that you get the best drinks in the most memorable global locations.

    • Cooking

Coco

10 World-Leading Masters Choose 100 Contemporary Chefs
Author: Editors of Phaidon Press
Publisher: Phaidon Press
ISBN: 9780714859576
Category: Cooking
Page: 440
View: 3100
An exciting, unprecedented guide to the most exceptional talent in the international restaurant world follows in the footsteps of Phaidon's successful 10x10 series featuring emerging young artists in different fields and presents 100 of the best up-and-coming chefs from around the world, chosen by 10 superstars including Mario Batali and Gordon Ramsay. Original.

    • Family & Relationships

The Big Book of Love - Loving Yourself, Dating With Love, Loving Relationships


Author: Jo Warwick
Publisher: Lulu Press, Inc
ISBN: 1326799738
Category: Family & Relationships
Page: N.A
View: 1669
The Big Book Of Love is a guidebook to living successfully with love. Designed to help you understand how love works and remember you are love at your core. Empowering you, whether male or female, with the skills and tools to make practical love-based decisions for your greatest well-being and happiness, and guide you towards truly intimate, lasting relationships. Love Psychologist Jo Warwick has since 2006 helped thousands of men and women around the world to understand and embrace love abundantly, and now she’s combined her life’s work and personal experience to create The Big Book Of Love.


    • Reference

Table Manners

How to Behave in the Modern World and Why Bother
Author: Jeremiah Tower
Publisher: Farrar, Straus and Giroux
ISBN: 0374714827
Category: Reference
Page: 160
View: 5006
An authoritative and witty guide to modern table manners for all occasions by one of the world's most acclaimed chefs and restaurateurs Table Manners is an entertaining and practical guide to manners for everyone and every occasion. Whether you are a guest at a potluck or the host of a dinner party, a patron of your local bar or an invitee at a state dinner, this book tells you exactly how to behave: what to talk about, what to wear, how to eat. Jeremiah Tower has advice on everything: food allergies, RSVPs, iPhones, running late, thank-yous, restaurant etiquette, even what to do when you are served something disgusting. With whimsical line drawings throughout, this is "Strunk and White" for the table.

    • Cooking

Munchies

Late-Night Eats from the World's Best Chefs
Author: J. J. Goode,Helen Hollyman,Editors of Munchies
Publisher: Clarkson Potter
ISBN: 0399580085
Category: Cooking
Page: 264
View: 384
"Recipes from Chef's Night Out."--From cover

    • Cooking

Food and the City

New York's Professional Chefs, Restaurateurs, Line Cooks, Street Vendors, and Purveyors Talk About What They Do and Why They Do It
Author: Ina Yalof
Publisher: Penguin
ISBN: 0698152808
Category: Cooking
Page: 384
View: 3627
A behind-the-scenes tour of New York City’s dynamic food culture, as told through the voices of the chefs, line cooks, restaurateurs, waiters, and street vendors who have made this industry their lives. “A must-read — both for those who live and dine in NYC and those who dream of doing so.” —Bustle “[A] compelling volume by a writer whose beat is not food . . . with plenty of opinions to savor.” —Florence Fabricant, The New York Times In Food and the City, Ina Yalof takes us on an insider’s journey into New York’s pulsating food scene alongside the men and women who call it home. Dominique Ansel declares what great good fortune led him to make the first Cronut. Lenny Berk explains why Woody Allen's mother would allow only him to slice her lox at Zabar’s. Ghaya Oliveira, who came to New York as a young Tunisian stockbroker, opens up about her hardscrabble yet swift trajectory from dishwasher to executive pastry chef at Daniel. Restaurateur Eddie Schoenfeld describes his journey from Nice Jewish Boy from Brooklyn to New York’s Indisputable Chinese Food Maven. From old-schoolers such as David Fox, third-generation owner of Fox’s U-bet syrup, and the outspoken Upper West Side butcher “Schatzie” to new kids on the block including Patrick Collins, sous chef at The Dutch, and Brooklyn artisan Lauren Clark of Sucre Mort Pralines, Food and the City is a fascinating oral history with an unforgettable gallery of New Yorkers who embody the heart and soul of a culinary metropolis. From the Hardcover edition.

    • Cooking

Sweet Potato Soul

100 Easy Vegan Recipes for the Southern Flavors of Smoke, Sugar, Spice, and Soul
Author: Jenne Claiborne
Publisher: Harmony
ISBN: 0451498909
Category: Cooking
Page: 224
View: 8133
Jenné Claiborne grew up in Atlanta eating classic Soul Food--fluffy biscuits, smoky sausage, Nana's sweet potato pie--but thought she'd have to give all that up when she went vegan. As a chef, she instead spent years tweaking and experimenting to infuse plant-based, life-giving, glow-worthy foods with the flavor and depth that feeds the soul. The result? Her first cookbook, SWEET POTATO SOUL, offering 100 vegan recipes that riff on Southern cooking in surprising and delicious ways, beautifully illustrated with full-color photography. Jenné revives the long tradition of using fresh, local ingredients creatively in dishes like Coconut Collard Salad and Fried Cauliflower Chicken. She improvises new flavors in Peach Date BBQ Jackfruit Sliders and Sweet Potato-Tahini Cookies. She celebrates the plant-based roots of the cuisine in Bootylicious Gumbo and savory-sweet Georgia Watermelon & Peach Salad. And she updates classics with Jalapeño Hush Puppies, and her favorite, Sweet Potato Cinnamon Rolls. Along the way, Jenné explores the narratives surrounding iconic and beloved soul food recipes, as well as their innate nutritional benefits--you've heard that dandelion, mustard, and turnip greens, okra, and black eyed peas are nutrition superstars, but here's how to make them super tasty, too. From decadent pound cakes and ginger-kissed fruit cobblers to smokey collard greens, amazing crabcakes and the most comforting sweet potato pie you'll ever taste, these better-than-the-original takes on crave-worthy dishes are good for your health, heart, and soul.