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| 1 |
Book DescriptionAn incomparable culinary treasury: the definitive guide to French cooking for the way we live now, from the man the Gault Millau guide has proclaimed “Chef of the Century.”Joël Robuchon’s restaurant empire stretches from Paris to New York, Las Vegas to Tokyo, London to Hong Kong. He holds more Michelin stars than any other chef. Now this great master gives us his supremely authoritative renditions of virtually the entire French culinary repertoire, adapted for the home cook and the contemporary palate.Here are more than 800 precise, easy-to-follow, step-by-step recipes, including Robuchon’s... |
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| 2 |
Book DescriptionConsider the strawberry: its familiar flavor and texture; its fresh, sweet smell. Now imagine the same fruit distilled and carbonated for a refreshing soda, slow-roasted for a reinvented strawberry shortcake, made into a creamy strawberry ice cream and a chewy strawberry leather, and combined with coconut cream and crisp chocolate pastry. Alone, each dessert is a taste of paradise, but together this “fourplay,” or tasting, created by Johnny Iuzzini, superstar pastry chef of the celebrated four-star restaurant Jean Georges in New York, is a sophisticated explosion of a familiar flavor that b... |
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| 3 |
Book DescriptionThe specialized cuisine served at Kyoto's famed Kikunoi restaurant is a feast for the eyes as well as the palate, and Kaiseki, by owner / chef Yoshihiro Murata, is at once a cookbook and a work of art. This sumptuously illustrated volume features-in seasonal format-the style of cooking that began as tea ceremony accompaniment and developed into the highest form of Japanese cookery. Kaiseki celebrates the natural ingredients of each season with a spectacular presentation. After a front section explaining the history and components of kaiseki cuisine, Murata introduces his establishment's im... |
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| 4 |
Book DescriptionWhat would it be like to host an event catered by Nobu and Thomas Buckley, the executive chef of Nobu Miami? Now, food lovers and chefs everywhere can party like celebrities with Nobu Miami: The Party Cookbook, a visual treat and a celebration of the dazzlingly original fusion cuisine served in the Miami outpost of Nobus restaurant empire. The book introduces an exotic line-up of finger foods and party dishes with Cuban, Peruvian and Japanese influences, at the same time that it conveys the sparkling, sun-kissed atmosphere of the restaurants Miami Beach location. The recipes are simple a... |
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| 5 |
Book DescriptionNew York City chef/author Anthony Bourdain is invited to film the research laboratory of Ferran Adria, the most controversial and imitated chef in the world—chef/owner of El Bulli, voted "World's Best" by Restaurant Magazine and the most visited by chefs on sabbatical. The lab, an ultra modern, Dr. No-like facility with sliding walls, backlit ingredients, latest equipment and a full staff of devotees is tucked away inside a vast, renaissance-era palace in the old section of Barcelona, Spain. Adria and his chefs close the El Bulli restaurant for six months out of ever year to work on new con... |
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| 6 |
Book DescriptionIn October 2008, Phaidon Press will publish A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adrià , revealing for the first time the creative process, innovative philosophy and extraordinary techniques of the multi-award-winning restaurant, elBulli, and its legendary head chef, Ferran Adrià. The book will be released simultaneously in the United States, United Kingdom and Australia.Situated on a remote beach on the northeast coast of Spain, elBulli is famous for being the ultimate pilgrimage site for foodies, and a reservation that is nearly impossible to obtai... |
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| 7 |
Book DescriptionA 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 Achatz's cuisine with more than 100 dishes (totaling 600 recipes) and 600 photographs presented in a deluxe volume. Three feature pieces frame the book: Michael Ruhlman considers Alinea's role in the global dining scene, Jeffrey Steingarten offers his distinctive take on dining at the restaurant, and Mark McClusky explores the role of technology in the Alin... |
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| 8 |
Book DescriptionEscape the cube. Ditch the commute. Its not just a dream anymore. Many people already spend 12 hours a day getting to work, working, getting home from work. Heres some good news: thanks to advances in technology, acceptance of outsourcing, the trend towards corporate flextime, and other factors, working from home is easier than ever. Good Morning Americas Workplace Contributor Tory Johnson and consumer advocate Robyn Freedman Spizman tell readers exactly how to turn todays cultural change to their advantage without giving up an income. Specific business plans will teach them how to: T... |
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| 9 |
Book DescriptionThe body is the most fascinating machine ever created, and nobody talks about it in ways that are as illuminating and compelling as Dr. Michael Roizen and Dr. Mehmet Oz. Most people think of the aging of our bodies the same way we think of the aging of our cars: the older we get, the more inevitable it is that we're going to break down. Most of us believe that at age 40 or so, we begin the slow and steady decline of our minds, our eyes, our ears, our joints, our arteries, our libido, and every other system that affects the quality of life (and how long we live it). But according to Dr. Roiz... |
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| 10 |
Book Description"We cannot change the cards we are dealt, just how we play the hand." --Randy Pausch A lot of professors give talks titled "The Last Lecture." Professors are asked to consider their demise and to ruminate on what matters most to them. And while they speak, audiences can't help but mull the same question: What wisdom would we impart to the world if we knew it was our last chance? If we had to vanish tomorrow, what would we want as our legacy? When Randy Pausch, a computer science professor at Carnegie Mellon, was asked to give such a lecture, he didn't have ... |
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