PHAIDON PRESS

43 produits trouvés

Septime, La Cave, Clamato, D'une île

Bertrand Grebaut, Théophile Pourriat, Benoit Cohen
- Phaidon Press
- 28 Octobre 2021
- 9781838662202
French cuisine for today's kitchens. An evocative, intimate food monograph by the duo behind one of the most acclaimed restaurant collections in France - the Michelin starred restaurant group that has moved French cuisine from the ceremony and grandeur of haute cuisine to a lighter, fresher and more approachable style of cooking.

This much-anticipated debut book celebrates ten years of chef Bertrand Grébaut and partner Théophile Pourriat's success. Its highly inspiring recipes demonstrate how they have moved French cuisine away from the ceremony and grandeur of haute cuisine. By introducing an air of simplicity and modernity to their cooking, they gained a legion of admirers, not only for their much-praised Parisian restaurant Septime but for their work in all four of their premises featured in the book. With a preface by acclaimed chef Alain Passard and natural winemaker Thierry Puzelat.
Grand format 49.95 €

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The Lula Cafe cookbook : Collected recipes and stories

Jason Hammel
- Phaidon Press
- 5 Octobre 2023
- 9781838667535
The debut cookbook from Jason Hammel, showcasing the all-day seasonal food and arty vibe of his iconic Chicago restaurant.

This book is the story of 20 years of cooking, love, friendship, and community told through food, with each recipe taking a particular moment in time as its inspiration. Chapters include: Brunch, Soups, Snacks, Salads, Vegetables, Pasta, Meat/Fish, and Desserts, along with dozens of 'building block' recipes and 'classic' signature dishes.

With 90 all-day recipes, each marked with the date of their creation, and all-new photography, this first book about Jason Hammel's bustling hotspot, Lula Cafe, gives a vibrant insight into the food and story of this iconic Chicago restaurant, written by its admired chef-author owner.

Beloved by its loyal clientele, Lula is a meeting place for locals, gourmands, artists, writers, filmmakers, and musicians, and the intensely personal recipes and stories in this book are infused with their creative spirit - the perfect book for creative home cooks, and for readers who love stories about the ingredients, techniques, and people behind the food they eat.
Grand format 39.95 €

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Slow food, fast cars

Massimo Bottura, Lara Gilmore
- Phaidon Press
- 2 Novembre 2023
- 9781838667245
The story and recipes of Casa Maria Luigia, Massimo Bottura and Lara Gilmore's idyllic guest house, set in the heart of the Italian countryside.

When Lara and Massimo opened their guest house Casa Maria Luigia, they wanted to entertain their guests and give them the opportunity to experience the wonderful, earthy food of the Emilia-Romagna region of Italy. They achieved this and so much more. Casa Maria Luigia offers exquisite food, as well as amazing art, intriguing design objects, beautiful interiors, and an impressive collection of cars and motorcycles. Through illuminating texts, simple recipes, and evocative images, this book captures the extraordinary experience of staying at Casa Maria Luigia. The book features 85 recipes for dishes and drinks served at Casa Maria Luigia to make at home, including jams and preserves, cakes and pastries, frittatas and focaccias, salads, and drinks, as well as a selection of fish, meat, and vegetable dishes. At Casa Maria Luigia the past collides with the contemporary, and the recipes include seasonal variations as well as information about the dishes' origins and any regional ingredients. This is the first and only book on Casa Maria Luigia, telling the fascinating stories behind every element, from the art on the walls to cars, design, the garden, and landscape, as well, of course, as the incredible food.
Grand format 49.95 €

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Today's special ; 20 leading chefs choose 100 emerging chefs

Collectif
- Phaidon Press
- 18 Février 2021
- 9781838661359
Get to know 100 of the most exciting rising-star chefs from around the world - as selected by 20 culinary masters.

The international dining scene is a vast, evershifting landscape, and Today's Special is perfectly positioned to help readers navigate it. Twenty of the globe's leading chef-curators - 10 men and 10 women - have each selected fi ve emerging chefs from around the world, showcasing a variety of styles of food, restaurants, and personalities. Each of the 100 selected chefs is profi led, with recipes, photographs, and menus, plus original commissioned essays that shed light on what makes a standout star in today's culinary realm.
Grand format 49.95 €

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Raw

Solla Eiriksdottir
- Phaidon Press
- 28 Février 2019
- 9780714879123
Raw, by acclaimed Icelandic cook Solla Eiriksdóttir, was first published in 2016, when the concept of raw food was relatively new.
Now a widely accepted route to healthy eating, her book features 75 healthy and delicious mainly raw recipes, introducing readers to an approach to ethical and sustainable eating that has found its way into the everyday diets of people around the world. Divided into five chapters - breakfast, snacks, light lunches, main dishes, and sweet treats - the book abounds with bright, fresh tastes such as turmeric tostadas, quinoa pizza, kelp noodles with tofu, and vegan vanilla ice cream.
- Award-wining cook Solla Eiríksdóttir is the owner of Gló in Reykjavik - Iceland's most popular vegetarian and raw-food restaurant. She opened Gló twenty years ago, and today runs five successful restaurants, an organic market, and her own organic food brand.
She has published five cookbooks and her cuisine has gained an international reputation.
Key Selling Points - Now available in paperback - bringing this exciting, groundbreaking recipe collection to a new audience of health-conscious home cooks - Every recipe in this delicious selection of plant- based dishes is vegetarian, and many are raw, vegan, and/or gluten-free, making it ideally suited for a wide range of appetites and dietary requirements - The approach capitalizes on the global movement toward vegetable-based cuisine - which has now evolved from a food trend to a genuine lifestyle preference for millions of people around the world - Gorgeous photographs exemplify the book's focus on simple ingredients and clean living
Grand format 24.95 €

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Boragó

Rodolfo Guzman
- Phaidon Press
- 16 Novembre 2017
- 9780714873978
Chef Rodolfo Guzmán serves a dynamic, wildly imaginative tasting menu at his acclaimed Santiago restaurant Boragó, using only native Chilean ingredients - often reinventing his courses mid-service. The book combines his fascinating narratives about Chilean geography and ingredients, his never-before-published notebook sketches of dishes and creative processes, and gorgeous landscape and food photographs that introduce readers to the distinctive pleasures of Chilean culture and cuisine. This is rounded off by Guzmán's selection of more than 80 savoury and sweet recipes exclusively chosen from the menu at Boragó.
- Rodolfo Guzmán is a native Chilean who has cooked in globally renowned restaurants, including Mugaritz. Since he opened Boragó in Santiago in 2006, he has become a major figure in the world of gastronomy.
Andoni Luis Aduriz is the globally admired chef of Mugaritz and one of Spain's most talented and innovative culinary minds.
Andrea Petrini is an essayist, journalist, food curator, and the Road Manager of the culinary band GELINAZ!
Key Selling Points - The first high-end gastronomy cookbook in English from a Chilean chef - celebrates both his distinctive cuisine and Chile's status as a must-see destination - Guzmán is a fast-rising star chef who has received global acclaim, ranked #36 by the World's 50 Best and #2 in Latin America - Guzmán and Boragó have been featured widely in international press, including Saveur, T Magazine, The New York Times, Chicago Tribune, Wall Street Journal, Financial Times, and a 20-page feature in Fool
Grand format 49.95 €

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Aska

Fredrik Berselius
- Phaidon Press
- 7 Juin 2018
- 9780714875774
Aska is the first book from chef Fredrik Berselius, who was awarded two Michelin stars within six months of opening his restaurant in 2016. This chef monograph takes the reader on his journey to New York City from Sweden, finding a 1860s Brooklyn warehouse, and conceiving every aspect of his restaurant, far beyond the food. At Aska, Berselius has created an intimate dining experience with a seasonally driven ambitious tasting menu. This book celebrates his Nordic- inspired dishes with 40 recipes, evocative personal writing, and stunning photography.
Grand format 49.95 €

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Chicken and charcoal

Matt Abergel
- Phaidon Press
- 27 Juin 2018
- 9780714876450
Chicken is the world's best-loved meat, and yakitori is one of the simplest, healthiest ways to cook it. At Yardbird in Hong Kong, Canadian chef Matt Abergel has put yakitori on the global culinary map. Here, in vivid style, with strong visual references to Abergel's passion for skateboarding, he reveals the magic behind the restaurant's signature recipes, together with detailed explanations of how they source, butcher, skewer, and cook the birds. Fire up the grill and enjoy - with no need for special equipment. The first comprehensive book about yakitori published in English, Yardbird will appeal to home cooks and professional chefs alike.
Grand format 29.95 €

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Breakfast the cookbook

Emily elyse Miller
- Phaidon Press
- 30 Mai 2019
- 9780714878041
Breakfast is the most important - and comforting - time of day for billions of people everywhere. Here, for the first time, a collection of hundreds of home-cooking recipes celebrates morning meals as they're prepared in kitchens across the globe. Each recipe is accessible and straightforward, with notes offering cultural context and culinary insight.
Whether it's sweet or not, classic or regional, it's here: Egyptian Ful Medames (stewed fava beans); Mexican Chilaquiles; Chinese Pineapple Buns; American Scones; Scottish Morning Rolls;
And so much more.
Beaux-livres 45.00 €

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Chefwise : life lessons from leading chefs around the world

Shari Bayer
- Phaidon Press
- 11 Mai 2023
- 9781838666231
The world's leading chefs offer inspiration, advice, and life lessons from both in and out of the kitchen.

To become a great chef or to run a top restaurant, you need to learn from those who have already been there and done it: the chefs. In this unique book, author Shari Bayer has collected the wisdom of Michelin-star celebrities, rising professionals, and restaurant owners all over the world to provide essential insider advice for all aspiring chefs and culinary business people.

With wide appeal to chefs and other professionals already in the industry, foodies, and anyone who dreams of opening their own restaurant, this is one of the first books to provide real insight into and examination of the mechanisms of the culinary industry from a contemporary and holistic perspective, rather than being focused on recipes and techniques. Filled with inspirational lessons and personal anecdotes, Chefwise covers the things that are not normally taught in culinary school but are essential parts of a contemporary chef's everyday job - from being a creative cook and inspirational leader to a savvy entrepreneur and social-media expert. A What They Don't Teach You at Harvard Business School for the hospitality industry.

Featured chefs include Massimo Bottura, Jeremy Chan, Tom Colicchio, Nina Compton, Wylie Dufresne, Suzanne Goin, Enrique Olvera, Eric Ripert, Clare Smyth, Jean-Georges Vongerichten, and Alice Waters, among others.
Grand format 17.95 €

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Manu : recipes and stories from my Brazil

Manoella Buffara
- Phaidon Press
- 4 Mai 2023
- 9781838666293
The story, inspiration, and recipes behind Latin America's Best Female chef (2022) and her eponymous restaurant in Curitiba.

In this much anticipated book, award-winning chef Manoella Buffara (known as Manu) invites readers to discover how her love for her native Brazil became her greatest motivation. Through 60 never-before-published recipes and four evocative 'menu' collections, a set of welcome drinks, and petit-fours, Manu tells the story of a culinary career founded on a commitment to indigenous ingredients and underserved communities, as showcased within her restaurant Manu.

Forewords by Dominique Crenn and Manu's mentor, Alex Atala give further insight into the work of this inspiring chef. The book features specially commissioned photographs taken across a single year - of plated food, the land and sea that drive Buffara's culinary vision, and the communities and ingredients that inspire her. This, her debut cookbook, presents an evocative reflection of the personal journey of the chef and the story of her community, life, and land, encapsulating the ambitions and values of one of the world's most highly creative and globally respected chefs.
Grand format 49.95 €

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Cooking for your kids: at home with the world's greatest chefs

Joshua david Stein
- Phaidon Press
- 1 Juillet 2021
- 9781838662523
Let the pros help you plan and prep meals for your family - home-cooking recipes used by chefs to feed those they love!

Looking for meals that will appeal to everyone around the table? Cooking for Your Kids is the perfect solution: 100 recipes - breakfast, lunch, snacks, dinner, treats - from the repertoires of world-famous chefs who cook for their children at home. Charming first-person stories offer a glimpse into their private lives as they strive to raise adventurous (and healthy) eaters. The chefs explain why each dish is much-loved, highlight how ingredients can expand palates, reveal insider tips, and share their work-life balance challenges.
Grand format 35.00 €

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A journal

René Redzepi
- Phaidon Press
- Food Cook
- 28 Février 2019
- 9780714877549
Journal is a candid, highly personal document of the creative processes at Noma and the challenges faced by its chefs over a twelve- month period in an unspecified year of the restaurant's history. After a month of vacation, Redzepi made a resolution to keep this journal and to dedicate a year to the creativity and wellbeing at Noma. The result: an unusually candid, and often witty, insight into the inner workings of one of the most creative minds in the food industry today.
- Key Selling Points - A Journal recounts the highs and lows of day-to-day life at Noma - from the trials of developing new dishes to the successes and pressures that come with winning the #50 Best restaurant award - Explores wider themes of creativity, the seasons, nature, happiness, and work-life balance - Also includes recipes for key dishes made during that year, with photography by Ditte Isager - After the re-opening of Noma in its new location in 2018, A Journal gives readers the opportunity to look behind the scenes at the original culinary landmark and witness the creative genius of its chefs at work - Follows René Redzepi's breakthrough bestselling cookbooks Noma (2010) and A Work in Progress (2013), both published by Phaidon
Beaux-livres 24.95 €

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Cooking in Marfa ; welcome, we've been expecting you

Virginia Lebermann, Rocky Barnette
- Phaidon Press
- 18 Juin 2020
- 9781838660499
A treasure trove of essays, recipes, and images exploring the people and food of Marfa and its premier restaurant, The Capri.

Cooking in Marfa introduces an unusual small town in the West Texas desert and, within it, a fine-dining oasis in a most unlikely place. The Capri excels at serving the spectrum of guests that Marfa draws, from locals and ranchers to artists, museum-board members, and discerning tourists. Featuring more than 80 recipes inspired by local products, this is the story of this unique community told through the lens of food, sharing the cuisine and characters that make The Capri a destination unto itself.
Grand format 45.00 €

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Fäviken ; 4015 Days, Beginning to End

Magnus Nilsson
- Phaidon Press
- 19 Novembre 2020
- 9781838661250
Witty, candid, and insightful: a chef's ode to his extraordinary restaurant, and a fascinating commentary on food culture.

In 2019, Magnus Nilsson closed Fäviken, his one-of-a-kind restaurant in remote Sweden - a diffi cult decision, as it was close to his heart and at the height of its success. Here is the Fäviken story: how it became a world-class destination, how the industry it was a part of has changed, and why Magnus eventually elected to pursue new projects. His musings on topics from creative theory and sustainability to family and fame accompany 100+ memorable recipes from Magnus's remarkable Fäviken tenure.
Grand format 54.95 €

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Slippurinn : recipes and stories from Iceland

Gisli Matt, Nicholas Gill
- Phaidon Press
- 4 Novembre 2021
- 9781838663117
The debut from rising star chef Gísli Matt of Slippurinn, the international destination restaurant in Iceland's Westman Islands.

Chef Gísli Matt built Slippurinn with his family in a historic shipyard building of a small town whose landscape was changed forever by the lava flow from a 1973 erupted volcano. In this most incredible environment, where plants grow on mountains created out of lava, Matt created a menu that both respects the local and traditional and pushes boundaries of contemporary cuisine. His first book takes the reader right to the heart of Matt's fascinating culinary world and island life.
Grand format 49.95 €

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Core

Clare Smyth
- Phaidon Press
- 11 Août 2022
- 9781838664060
An exclusive insight into the work and mind of the highly acclaimed chef Clare Smyth and her three-Michelin-starred restaurant, Core by Clare Smyth, in London's Notting Hill.

Clare Smyth's food is of superlative elegance and redefines modern British cuisine. Through Core's dishes, Smyth shares stories of ingenuity, nostalgia and humour while at the same time showcasing outstanding produce from a collective of trusted suppliers, who like the team at Core, are dedicated and committed to excellence. This much-anticipated debut book includes 60 key recipes served at Core as well 70 other useful recipes for basics including stocks, sauces and breads, and tells the fascinating story of Smyth's journey and philosophy that led to her opening and running one of the finest restaurants in the world.
Grand format 55.00 €

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Sun and rain

Ana Roš
- Phaidon Press
- 4 Juin 2020
- 9780714879307
A personal chef monograph, and the first book, from globally-acclaimed chef Ana Roš of Hiša Franko in Slovenia.
Set near the Italian border in Slovenia's remote Soca valley, in the foothills of mountains and beside a turquoise river full of trout, Ana Roš tells the story of her life. Through essays, recollections, recipes, and photos, she shares the idyllic landscape that inspires her, the abundant seasonal ingredients from local foragers, the tales of fishing and exploring, and the evolution of her inventive and sophisticated food at Hiša Franko - where she has elevated Slovenian food and become influential in the global culinary landscape.
Grand format 49.95 €

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Ikoyi, a journey through bold heat with recipes

Jeremy Chan
- Phaidon Press
- 27 Avril 2023
- 9781838666309
The exciting debut cookbook from the acclaimed chef of the two-Michelin-starred London restaurant Ikoyi.

Ikoyi, named as one of the World's 50 Best Restaurants in 2022, is one of the most original, flavor-driven restaurants of its time. Run by childhood-friend duo Iré Hassan-Odukale and chef Jeremy Chan, the innovative culinary mind behind the unique tasting menu, its menu is inspired by the spices of Sub-Saharan West Africa and produce from local farms and artisan producers.

The book includes narratives throughout illustrating Ikoyi's inspiration and inception, as influenced by Chan's experiences living, cooking, and traveling in Hong Kong, Canada, Sub-Saharan Africa, and Europe. Each recipe in this fascinating book features a story about how the dish was developed, plus the influences of seasonality and produce from local producers. This debut cookbook tells the compelling story and journey of Chan and Ikoyi, with 80 recipes that Chan has carefully developed to encapsulate bold heat: his signature style.
Grand format 54.95 €

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On eating insects ; essays, stories and recipes

Josh Evans
- Phaidon Press
- 4 Mai 2017
- 9780714873343
The concept of eating insects has taken off in recent years in the West, with media coverage ranging from sensationalist headlines to passionate press pieces about the economic benefits. Yet little has been written about how they taste, how diverse they are as ingredients, and how to prepare them as food. On Eating Insects is the first book to take a holistic look at the subject, presenting essays on the cultural, political, and ecological significance of eating insects, alongside stories from the field, tasting notes, and recipes by the Nordic Food Lab.
- Nordic Food Lab is a non-profit, open-source organization that investigates food diversity and deliciousness. It combines scientific and humanistic approaches with international culinary techniques to explore the Nordic region's edible potential. Josh Evans (lead researcher 2012-2016), Roberto Flore (head of culinary research and development) and Michael Bom Frøst (director) have been researching eating insects for three and a half years.
Key Selling Points - The fascinating subject matter combined with beautiful photography and recipes make this book perfect for chefs, foodies, and those interested in the ecological and cultural aspects of eating insects - Consumer interest in this topic has grown rapidly over the last few years, with mid-level restaurants beginning to serve insects on their menus, and supermarkets stocking insect-based snacks and seasonings - Features a foreword by René Redzepi and an introduction by Mark Bomford, director of the Yale Sustainable Food Project
Beaux-livres 49.95 €

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Brae

Hunter Dan
- Phaidon Press
- 20 Avril 2017
- 9780714874142
In the countryside outside Melbourne, Chef Dan Hunter has transformed a rustic farmhouse into the award-winning Brae, one of Australia's most exciting dining destinations. Brae attracts diners from around the world with its fine-dining approach to hyper-local cuisine. In this, his first book, Hunter explores the theme of place and its impact on him and on his unique style of cooking.
Set against the dramatic backdrop of Australia's landscape, his story is reflected in lush colour photography of his food and the environment.
- Brae chef and owner Dan Hunter has worked internationally in the kitchens of some of the world's most acclaimed restaurants, including as head chef at Mugaritz, Spain. Before opening Brae, Dan led the kitchen of Dunkeld's Royal Mail Hotel, where he developed his first intensive organic kitchen- garden programme and took the establishment to its three-hat status. In December 2013, Brae was opened to critical acclaim.
Grand format 49.95 €

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Room for dessert

Will Goldfarb
- Phaidon Press
- 12 Avril 2018
- 9780714876405
Will Goldfarb showcases a menu of desserts and fine pastry work at Room 4 Dessert in Ubud, Bali, with an approach inspired by his stunning surroundings and ingredients. In this, his first book, Goldfarb lifts the curtain on his creativity, revealing the simple processes that form the basis of his standout desserts, exploring taste, texture, and ingredients. Home cooks will master perfect pastry, silky-smooth mousses, and rich ice creams, before entering 'The Lab', where Goldfarb will explain how he turns these basics into his stunning masterpieces.
- Critically acclaimed by industry professionals and peers alike, Will Goldfarb has worked in the kitchens of famous names such as Ferran Adrià, Tetsuya Wakuda, Paul Liebrandt, and Morimoto. Originally from Port Washington, New York, Goldfarb trained at Le Cordon Bleu before working at elBulli. After having opened Room 4 Dessert in New York, he then relocated the restaurant to Bali - and is expanding internationally.
Key Selling Points - The first book to spotlight a true innovator whose creations combine new tastes and techniques in exciting, one-of-a-kind ways that have put him on the culinary map - and have made his restaurant one of the hottest dessert destinations on the globe - Examines his dessert pantry from a locavore perspective - provenance, taste profiles, new approaches, and much more - that reflects Goldfarb's experience on three continents - 'The Lab' explores how and why certain tastes and textures work together, and examines the importance of creating a balance, from salty to sour, sweet to bitter, and so on - For home cooks as well as for those looking for challenging recipes and creative inspiration
Beaux-livres 49.95 €

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The nordic baking book

Magnus Nilsson
- Phaidon Press
- Food Cook
- 25 Octobre 2018
- 9780714876849
Nordic culture is renowned for its love of baking and baked goods: hot coffee is paired with cinnamon buns laced with cardamom, and cold winter nights are made cozier with the warmth of the oven. No one is better equipped to explore this subject than acclaimed chef Magnus Nilsson. In The Nordic Baking Book, Nilsson delves into all aspects of Nordic home baking - modern and traditional, sweet and savoury - with recipes for everything from breads and pastries to cakes, cookies, and holiday treats.

Key Selling Points - Follows Nilsson's influential and internationally bestselling Fäviken and The Nordic Cookbook - Nilsson travelled extensively throughout the Nordic region - Denmark, the Faroe Islands, Finland, Greenland, Iceland, Norway, and Sweden - collecting recipes and documenting the landscape - Includes everything from classics such as rye bread, cinnamon buns, and Norwegian flatbreads, to less familiar treats including Icelandic Air Cookies, Lemon Moon Cake, and Coconut Dreams - all of which are achievable for home cooks - The photographs in the book have been shot by Nilsson - now an established photographer following his successful exhibitions in the US - No other book on Nordic baking is as comprehensive and informative
Beaux-livres 49.95 €

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Wildness

Jeremy Charles
- Phaidon Press
- 30 Mai 2019
- 9780714878232
The first cookbook from acclaimed chef Jeremy Charles takes readers on a journey to Canada's rugged east coast - where wildness has a profound influence on the tasting menu at Charles's acclaimed restaurant, Raymonds, nestled in the historic port at St. John's. The book's more than 160 recipes spotlight the local fare: cod, shellfish, moose, game, wild edibles, and more. Charles has written a story to accompany each recipe, along with essays about the people and landscape that define his remarkable approach to modern coastal cuisine.
Beaux-livres 55.00 €

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