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Скачать книгу (размер 1 544 Kb , формат fb2, страниц 304) Аннотация: An unprecedented look into the food and culture of Iceland, from Iceland's premier chef and the owner of Reykjavik's Restaurant Dill. North is a celebration of the utterly unique, starkly beautiful foodways and landscapes of Iceland. Recipes and essays showcase the rare, indigenous food products and artisanal food producers of this island nation, which is one of the most pristine and unspoiled…

Скачать книгу (размер 1 217 Kb , формат fb2, страниц 240) Аннотация: Thai takeout meets authentic, regional flavors in this collection of 100 recipes for easy, economical, and accessible Thai classics — from the rising star behind the blog She Simmers. A Bangkok native (and current Chicago resident), Leela Punyaratabandhu knows first-hand that even Thai cooks take shortcuts. With Simple Thai Food, Leela presents recipes from her beloved Thailand, all tested and…

Скачать книгу (размер 1 381 Kb , формат fb2, страниц 272) Аннотация: A guide to bold, authentic Thai cooking from Andy Ricker, the chef and owner of the wildly popular and widely lauded Pok Pok restaurants. After decades spent traveling throughout Thailand, Andy Ricker wanted to bring the country's famed street food stateside. In 2005 he opened Pok Pok, so named for the sound a pestle makes when it strikes a clay mortar, in an old shack in a residential…

Скачать книгу (размер 1 299 Kb , формат fb2, страниц 256) Аннотация: A collection of more than 100 recipes that introduces Japanese comfort food to American home cooks, exploring new ingredients, techniques, and the surprising origins of popular dishes like gyoza and tempura. Japanese food is often thought of as precise, austere, and time-consuming. But along with the high (kaiseki and tea ceremony) there is also the low (food carts and fried chicken). Through…

Скачать книгу (размер 1 054 Kb , формат fb2, страниц 208) Аннотация: Taking cues from works by Andy Warhol, Frida Kahlo, and Matisse, pastry chef Caitlin Freeman, of Miette bakery and Blue Bottle Coffee fame, creates a collection of uniquely delicious dessert recipes (with step-by-step assembly guides) that give readers all they need to make their own edible masterpieces. From an Ellsworth Kelly sculpture-inspired fudge pop to a pristinely segmented cake fashioned…

Скачать книгу (размер 483 Kb , формат fb2, страниц 96) Аннотация: A gift book with a collection of photos and quotes from Henri, the existential cat who has shared his ennui with millions of viewers of his short films and has an impressive social media following. Henri's short films parodying French film noir from the perspective of a disenchanted housecat have been viewed by more than 4.5 million people and he has become an internet sensation — each day,…

Скачать книгу (размер 2 605 Kb , формат fb2, страниц 512) Аннотация: From the acclaimed team behind Manhattan's three-Michelin-starred Elven Madison Park restaurant comes this deluxe cookbook showcasing the foods, ingredients, and culinary history of New York. After landing rave reviews for Eleven Madison Park from New York's fickle food media, chef Daniel Humm and Will Guidara made a bold decision: to refashion Manhattan's ultimate destination restaurant into a…

Скачать книгу (размер 1 136 Kb , формат fb2, страниц 224) Аннотация: The end-all-be-all guide to ramen from Ivan Orkin, the iconoclastic New York-born owner of Tokyo's top ramen shop. While scores of people line up outside American ramen powerhouses like Momofuku Noodle Bar, chefs and food writers in the know revere Ivan Orkin's traditional Japanese take on ramen. Ivan Ramen chronicles Orkin's journey from dyed-in-the-wool New Yorker to the chef and owner of one…

Скачать книгу (размер 2 268 Kb , формат fb2, страниц 446) Аннотация: »Tiege was at one and the same time both an agent provocateur and seismograph, at once provoking action and debate and yet simultaneously reacting with the utmost sensitivity to the shifting political spectrum of his time.» — from the introduction by Kenneth FramptonKarel Teige (1900-1951), a leading figure of the avant-garde of the 1920s and 1930s, participated in every important argument and…

Скачать книгу (размер 1 569 Kb , формат fb2, страниц 309) Аннотация: Language consists of dispositions, socially instilled, to respond observably to socially observable stimuli. Such is the point of view from which a noted philosopher and logician examines the notion of meaning and the linguistic mechanisms of objective reference. In the course of the discussion, Professor Quine pinpoints the difficulties involved in translation, brings to light the anomalies and…

Скачать книгу (размер 2 074 Kb , формат fb2, страниц 408) Аннотация: Robert Smithson (1938-1973) produced his best-known work during the 1960s and early 1970s, a period in which the boundaries of the art world and the objectives of art-making were questioned perhaps more consistently and thoroughly than any time before or since. In Robert Smithson, Ann Reynolds elucidates the complexity of Smithson's work and thought by placing them in their historical context, a…

Скачать книгу (размер 973 Kb , формат fb2, страниц 192) Аннотация: American grilling, Japanese flavors: That's the irresistible idea behind «The Japanese Grill.» In this bold cookbook, chef Tadashi Ono and writer Harris Salat, avid grillers both, share a key insight: that live-fire cooking marries perfectly with mouthwatering Japanese ingredients like soy sauce and miso. Packed with fast-and-easy recipes, versatile marinades, and step-by-step techniques, «The…

Скачать книгу (размер 2 319 Kb , формат fb2, страниц 456) Аннотация: Now in paperback, this landmark, debut cookbook from Richard Olney is brimming with over 150 authentic recipes that capture the flavors and spirit of the French countryside. Originally published in 1970, The French Menu Cookbook is one of the most important culinary works of the twentieth century. It has served as a foundational resource and beacon to cooks worldwide — including visionaries like…

Скачать книгу (размер 973 Kb , формат fb2, страниц 192) Аннотация: Celebrity culture in the 1970s and 1980s, through the lens of an award-winning photojournalist. As a young photographer working in Los Angeles in the 1970s and 1980s, George Rose had his shutter finger on the pulse of the Hollywood scene, documenting film premieres and award ceremonies, arena concerts and Sunset Strip nightclubs. From Oscar-winning actors and filmmakers to punk rockers and porn…

Скачать книгу (размер 2 033 Kb , формат fb2, страниц 400) Аннотация: A pioneer in American cuisine, chef Grant Achatz represents the best of the molecular gastronomy movement brilliant fundamentals and exquisite taste paired with a groundbreaking approach to new techniques and equipment. ALINEA showcases Achatzs cuisine with more than 100 dishes (totaling 600 recipes) and 600 photographs presented in a deluxe volume. Three feature pieces frame the book: Michael…

Скачать книгу (размер 3 176 Kb , формат fb2, страниц 624) Аннотация: In an era of outfitted home kitchens and food fascination, it's no wonder home cooks who never learned the fundamentals of the kitchen are intimidated. Twenty years ago, James Peterson could relate, and so he taught himself by cooking his way through professional kitchens and stacks of books, logging the lessons of his kitchen education one by one. Now one of the country's most revered cooking…