A Place at the Table
New American Recipes from the Nation's Top Foreign-Born Chefs
Seiten
2019
Prestel (Verlag)
978-3-7913-8518-1 (ISBN)
Prestel (Verlag)
978-3-7913-8518-1 (ISBN)
- Titel ist leider vergriffen;
keine Neuauflage - Artikel merken
Get to know the foreign-born chefs who are transforming America’s culinary landscape and learn how to make their signature dishes in your own kitchen.
Today, some of the country’s most exciting chefs hail from distant shores and they’re infusing their restaurants’ menus with the flavors of their heritage. Featuring the recipes of forty top foreign-born chefs, this book presents dishes from luminaries including Dominque Crenn (France), Michael Solomonov (Israel), Marcus Samuelsson (Ethiopia/Sweden), Corey Lee (Korea), and Daniela Soto-Innes (Mexico). Learn how to make Thai Dang’s shrimp with sweet onions and Vietnamese coriander; Emma Bengtsson’s salmon gravlax and lovage; and Miro Uskokovic’s Hungarian pancake torte. These chefs are running the kitchens of the country’s most exciting restaurants and each of them has a compelling story to tell, from tackling economic injustice to redefining restaurant culture. With mouthwatering photography and short contributions from America’s leading food writers, this sumptuous, global, and inspiring cookbook brings a world of flavor into home kitchens.
Today, some of the country’s most exciting chefs hail from distant shores and they’re infusing their restaurants’ menus with the flavors of their heritage. Featuring the recipes of forty top foreign-born chefs, this book presents dishes from luminaries including Dominque Crenn (France), Michael Solomonov (Israel), Marcus Samuelsson (Ethiopia/Sweden), Corey Lee (Korea), and Daniela Soto-Innes (Mexico). Learn how to make Thai Dang’s shrimp with sweet onions and Vietnamese coriander; Emma Bengtsson’s salmon gravlax and lovage; and Miro Uskokovic’s Hungarian pancake torte. These chefs are running the kitchens of the country’s most exciting restaurants and each of them has a compelling story to tell, from tackling economic injustice to redefining restaurant culture. With mouthwatering photography and short contributions from America’s leading food writers, this sumptuous, global, and inspiring cookbook brings a world of flavor into home kitchens.
GABRIELLE LANGHOLTZ is the Director of Culinary Projects at the Vilcek Foundation and for ten years was the editor of Edible Brooklyn and Edible Manhattan magazines. Her books include America: The Cookbook and The New Greenmarket Cookbook. RICK KINSEL is the President of the Vilcek Foundation, which raises awareness of immigrant contributions to American society and fosters appreciation of the arts and sciences. His honors include the MAD Visionary Award from the Museum of Arts and Design and a recognition from Theatre Communications Group for his work encouraging diversity and inclusion in theater.
Erscheinungsdatum | 23.09.2019 |
---|---|
Einführung | Padma Lakshmi |
Vorwort | Jose Andres |
Zusatzinfo | 120 ILLUSTRATIONS |
Verlagsort | Munich |
Sprache | englisch |
Maße | 210 x 287 mm |
Gewicht | 1315 g |
Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen | |
ISBN-10 | 3-7913-8518-6 / 3791385186 |
ISBN-13 | 978-3-7913-8518-1 / 9783791385181 |
Zustand | Neuware |
Haben Sie eine Frage zum Produkt? |
Mehr entdecken
aus dem Bereich
aus dem Bereich
deine Lieblingsrezepte - einfach gemacht!
Buch | Hardcover (2023)
Gräfe und Unzer (Verlag)
29,90 €
wie du zu Hause die beste Pizza deines Lebens backst
Buch | Hardcover (2024)
Becker Joest Volk Verlag
28,00 €
Das Grundkochbuch Mit QR-Codes zu Videos der wichtigsten …
Buch | Hardcover (2021)
BLV ein Imprint von GRÄFE UND UNZER Verlag GmbH
34,00 €