Signature Dishes That Matter
Seiten
2019
Phaidon Press Ltd (Verlag)
978-0-7148-7932-1 (ISBN)
Phaidon Press Ltd (Verlag)
978-0-7148-7932-1 (ISBN)
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
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
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.
| Erscheinungsdatum | 21.10.2019 |
|---|---|
| Co-Autor | Richard Vines, Susan Jung, Andrea Petrini |
| Einführung | Mitchell Davis |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 205 x 270 mm |
| Gewicht | 1776 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| Geschichte ► Teilgebiete der Geschichte ► Kulturgeschichte | |
| Sozialwissenschaften | |
| Schlagworte | August Escoffier • Chefkoch • Chocolate Fondant • David Chang • Gericht • Klassiker • Kochbuch • Kochen • Lebensmittel • peach melba • Pork Belly Bun • Rezept |
| ISBN-10 | 0-7148-7932-0 / 0714879320 |
| ISBN-13 | 978-0-7148-7932-1 / 9780714879321 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
Mehr entdecken
aus dem Bereich
aus dem Bereich
der stille Abschied vom bäuerlichen Leben in Deutschland
Buch | Hardcover (2023)
C.H.Beck (Verlag)
23,00 €
vom Mittelalter bis zur Gegenwart
Buch | Softcover (2024)
C.H.Beck (Verlag)
12,00 €
