Search results for ""Author Alain Ducasse""
Hädecke Verlag GmbH Ducasse Desserts
£22.71
Rizzoli Bistro Classic French Comfort Food
From the world’s most preeminent French chef comes an all-new collection of hearty, homey bistro recipes.Alain Ducasse, iconic chef and author of Simple Nature, presents a collection of recipes from his worldwide network of French bistros—Allard (in Paris), Aux Lyonnais (Paris), and Benoît (Paris, New York, and Tokyo). A relaxing, convivial alternative to haute cuisine, bistro cooking most closely approaches the British gastropub or Italian osteria tradition, with less formal dishes served with local wine. Ducasse and his team of chefs have reengineered these casual classics with a contemporary eye, giving them subtle twists and a lighter, healthier profile.Recipes include the French country cooking we all love to order in family eateries, including oeufs cocotte, pâté en croute, blanquette de veau, sole meunière, classic French onion soup, and of course mousse au chocolat and poires belle-Hélène. Ex
£21.34
£31.24
£32.99
Hädecke Verlag GmbH Ducasse Nature II 150 JahreszeitenRezepte fr eine Cuisine Naturelle
£29.56
Ediciones Akal Gran libro de cocina de Alain Ducasse la vuelta al mundo
£163.31
£33.05
Rizzoli International Publications Adventurous Foodie: 700 Foods You Should Try From Around the World
Alexandre Stern has compiled a veritable 'bucket list' of foods to try at least once in life. Bringing together gastronomy, discovery, and travel, this geographically organized journey highlights more than 700 culinary specialties spanning five continents. There is much food trivia and history to ponder: the common carrot originated in Afghanistan, while fish sperm is prized in Japan. Baba au rhum--famed as a refined masterpiece of upscale French patisserie--was invented in Poland as a humble, rumless cake. Closer to home, we learn that New England lobster, now a luxury, was once considered fit only for the poor. Organized alphabetically by continent and country, this is an engaging tour of the world's pantry from soup to nuts, including fruits, vegetables, spices, breads and baked goods, seafood, meats, dairy, drinks, and much more. Highly browsable, this is an inspirational guide to new tastes and culinary adventures.
£20.05
Phaidon Press Ltd The Middle Eastern Vegetarian Cookbook
2017 James Beard Foundation Book Awards Winner: Vegetable CookingA collection of vegetarian dishes influenced by Middle Eastern flavors from Salma Hage, author of the bestselling classic, The Lebanese Kitchen, also published by Phaidon.A definitive, fresh and approachable collection of 150 traditional recipes from an authoritative voice on Middle Eastern home cooking, Salma Hage’s new book is in line with the current Western trends of consciously reducing meat, and the ancient Middle Eastern culture of largely vegetarian, mezze style dining.Traditionally, the Middle Eastern diet consisted largely of vegetables, fruits, herbs, spices, pulses, grains and legumes. Salma simplifies this fast becoming popular cuisine with easily achievable recipes, many with vegan and gluten-free options.Drawing inspiration from ancient and prized Phoenician ingredients, from grassy olive oil to fresh figs and rich dates, this book offers an array of delicious breakfasts and drinks, mezze and salads, vegetables and pulses, grains and desserts. Salma shows how to easily make the most of familiar everyday fruits and legumes, as well as more exotic ingredients now widely available outside of the Middle East, with nourishing recipes so flavourful and satisfying they are suitable for vegetarians and meat-eaters alike.
£22.33
Rizzoli International Publications Tasting Vietnam: Flavors and Memories from My Grandmother's Kitchen
This beautifully designed guide to Vietnamese home cooking and comfort food goes beyond restaurant fare to explore the vibrant, fresh flavors of a cuisine whose popularity is rising rapidly. Anne-Solenne Hatte presents the mouthwatering recipes for traditional Vietnamese home cooking collected by Ba, her maternal grandmother. This book is an homage to Vietnamese cuisine, with its emphasis on fresh ingredients, bright flavor combinations, zesty sauces, and reputation for healthfulness with vegetables and salads at center stage. These family recipes withstood the test of time and exile. Staying true to her culinary heritage, Ba learned to work around unavailable items and adapt to new ingredients. These expertly detailed yet accessible recipes are intertwined with the story of Ba s event-filled life and memories of home. After exploring the cuisine s base recipes and 'mother' sauces, the book explores dishes organized by region. Included are classic variations of pho, quick pickled vegetables, robust salads, grilled and stir-fried meats, and fusion dishes like trendy banh mi sandwiches.
£20.29
Phaidon Press Ltd D.O.M.: Rediscovering Brazilian Ingredients
'I believe that cuisine is the most important link between nature and culture.' Alex Atala 'A cuisine unlike anything I’ve ever had in my life.' Daniel Humm, Eleven Madison Park 'Whenever I see that Dos Equis commercial – the most interesting man in the world – I always think, no, that’s not true. The most interesting man in the world is Alex Atala.' David Chang, Momofuku At D.O.M. in São Paulo, widely regarded as one of the best restaurants in the world, you won’t find traditional staple ingredients of fine dining. Caviar, foie gras, and truffles are all absent from the menus. For the past 15 years, acclaimed Chef Alex Atala, a native of Brazil and the only chef named one of TIME magazine's 100 Most Influential People in the World in 2013, has refused to import any ingredients traditionally found in the European kitchens in which he trained. Instead, he has scoured the lush bounty of the Amazon for indigenous produce and proteins, and crafted a cuisine steeped in classical techniques but distinctly and uniquely Brazilian. D.O.M: Rediscovering Brazilian Ingredients is the first major cookbook by Alex Atala, offering an in-depth look at the products and creative process that make up his innovative cuisine. The book features 65 recipes such as Fresh Heart of Palm With Scallops and Coral Sauce; Lightly Toasted Black Rice with Green Vegetables and Brazil Nut Milk, Lamb Hind Shanks with Yam Puree and Pitanga, and Priprioca, Lime and Banana Ravioli. 150 stunning colour photographs bring each dish to life while revealing the vibrant, landscapes of Atala’s Brazil. The result is an immersive experience that transports readers into the streets of São Paulo and the rainforests of the Amazon, while getting inside the mind of one of the world’s best chefs as he captures flavours that can be found nowhere else in the world. The book features an introduction by chef Alain Ducasse.
£32.64
Rizzoli International Publications Simple Nature: 150 New Recipes for Fresh, Healthy Dishes
Alain Ducasse s Nature series of cookbooks makes eating healthfully on a daily basis both simple and pleasurable. Ducasse dispels the idea that French food is defined by complicated techniques, time- consuming recipes, and loads of butter and cream. Along with nutritionist Paule Neyrat and chef Christophe Saintagne, he shows how going back to basics means rediscovering the pleasures of sustainable, seasonal French food with maximum nutrition and flavour. The recipes are first and foremost delicious, but they are also healthy and respectful of natural resources and stress sustainable practices which is why animal protein is de-emphasized (as well as salt and sugar, too) in favour of more vegetables, more legumes, and more grains, leaving meat and fish to be used sparingly if at all, as many of the recipes are vegetarian for flavour. This volume takes a more holistic approach to mealtime and includes tips and ideas for reusing leftovers and reducing waste.
£22.80
