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☆発売前から話題沸騰!! Amazon「本」総合1位！（2024.6.3）☆世界No.1レストラン ノーマ（Noma）シェフのレネ・レゼピ氏推薦!!人生が豊かになる"知的体験"としての「美食」とは？

As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered all these questions and more. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new - but simple - techniques. In hundreds of easy-to-make recipes, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

In her long-awaited memoir, Ina Garten—aka the Barefoot Contessa, author of thirteen bestselling cookbooks, beloved Food Network personality, Instagram sensation, and cultural icon—shares her personal story with those hungry for a seat at her table. Here, for the first time, Ina Garten presents an intimate, entertaining, and inspiring account of her remarkable journey. Ina’s gift is to make everything look easy, yet all her accomplishments have been the result of hard work, audacious choices, and exquisite attention to detail.

Slutty Cheff is an anonymous London chef who knows what it’s really like to work in the capital's hectic restaurant scene. From working sixty-hour weeks in windowless kitchens and being the only woman in the changing room to the pure thrill of a busy service, falling in love with other chefs and cycling home through a city bubbling over with potential, Slutty Cheff’s misadventures in food and sex are about experiencing and embracing life to the fullest. The pleasure and the chaos included . . .

When Anthony Bourdain died in June 2018, fans around the globe came together to celebrate the life of an inimitable man who had dedicated his life to traveling nearly everywhere (and eating nearly everything), shedding light on the lives and stories of others. His impact was outsized and his legacy has only grown since his death.

Culinary Leverage: A Journey Through the Heat is about exposing the dysfunction of an industry through the eyes of a highly decorated chef who, through hard-won experience, resilience and grief, soul searching and moments of reckoning, finds a healthier way forward, not just for himself but for the restaurant business as a whole.

Las mejores recetas de Paola Rey. Paola Rey decidió aprender a cocinar cuando le propusieron participar en Master Chef Celebrity 2024. Gracias a su disciplina, dulzura, esfuerzo y talento, ganó el concurso y conquistó el corazón de todos los televidentes. En este libro nos comparte cuarenta recetas fáciles y deliciosas, explicadas de manera muy sencilla y práctica, para que todos las podamos hacer, así no seamos cocineros experto. Incluye recetas de sal, de dulce, panadería y salsas.

The peerless Jeremy King is the founder of such iconic London restaurants and grand brasseries, as Le Caprice in the 80s, the Ivy in the 90s, the Wolseley in the 2000s to the Arlington in the 2020s, among many others. He believes that restaurants are microcosms of all life that can teach us so much. There is a curious intimacy between guest and restaurateur, and he has been witness to much heartbreak, failures and challenges, as well as celebrations.

For Diana Henry's many fans, her evocative writing about places, people and food brings just as much pleasure as her delicious recipes. Around the Table is a selection of some of Diana's very best essays, handpicked from over two decades of her beloved cookbooks. This vivid and nourishing collection of essays on the joys of good food is an utter delight for the senses.

A highly successful BBC and Guardian Journalist, somehow Michael Finnerty's life had become flat. His psychological cheese iron told him he needed to make a change, and he becomes convinced his salvation lies in cheese. Michael becomes an apprentice cheesemonger at Borough Market, and is plunged into a world of intense physicality, extraordinary knowledge, and total geeky passion.

Long based in Chicago, Iliana and her new wife, Anna, decided to create a culinary destination, the Milkweed Inn, located in Michigan’s remote Upper Peninsula, where much of the food served to their guests would be foraged by Regan herself in the surrounding forest and nearby river. Part fresh challenge, part escape, Regan’s move to the forest was also a return to her rural roots, in an effort to deepen the intimate connection to nature and the land that she had long expressed as a chef, but experienced most intensely growing up.

No Lucks Given, by Chef Brother Luck, is a powerful reflection on the most vital parts of the human experience: identity, community, and work. Packed with pain, passion, honor, and hope, No Lucks Given is an encouragement to everyone who has ever doubted themselves or God, whether they grew up on the streets or not—life is hard, but there is hope.

In 2021, the world of cooking lost a legendary figure. Albert Roux, together with his brother Michel, transformed the way we eat, cook and appreciate food in this country. It is no exaggeration to say that most of what makes our current culinary landscape so vibrant began with these two brothers and their groundbreaking restaurant, Le Gavroche. Albert's memoir takes us from his childhood in wartime France, where the ever-looming presence of the German troops made it a challenge for his mother to keep the family fed, right up to the almost instant success of Le Gavroche

Ruby Tandoh implores us to enjoy and appreciate food in all of its many forms. Food is, after all, what nourishes our bodies, helps us commemorate important milestones, cheers us up when we're down, expands our minds, and connects us with the people we love. But too often, it’s a source of anxiety and unhappiness. With Eat Up!, Tandoh celebrates one of life’s greatest pleasures, drawing inspiration from sources as diverse as Julia Child to The Very Hungry Caterpillar, flavor memories to jellied eels.

In recent years, food writers and historians have begun to retell the story of southern food. Heirloom ingredients and traditional recipes have been rediscovered, the foundational role that African Americans played in the evolution of southern cuisine is coming to be recognized, and writers are finally clearing away the cobwebs of romantic myth that have long distorted the picture. The story of southern dining, however, remains incomplete.

What goes into the making of a chef, a restau­rant, a dish? In his highly anticipated first book, influential chef Peter Hoffman offers thoughtful and delectable answers to these questions. Hoffman tells the story of his upbringing, professional education, and evolution as a chef and restaurant owner through its components—everything from the importance of your relationship with your refrigerator repairman and an account of how a burger killed his restaurant, to his belief in peppers as a perfect food.

Chicken may not be an extravagant ingredient, but for master chef Jacques Pépin, it is the one he turns to most frequently—to cook and to paint. In this beautifully illustrated book, Jacques reminisces on his life through the lens of the humble bird, from his childhood in rural France, where he chased chickens and watched as his maman turned them into her poulet à la crème, to his demanding apprenticeship and long, illustrious career.

Chef Keith Corbin has been cooking his entire life. Born on the home turf of the notorious Grape Street Crips in 1980s Watts, Los Angeles, he got his start cooking crack at age thirteen, becoming so skilled that he was flown across the country to cook for drug operations in other cities. After his criminal enterprises caught up with him, though, Corbin spent years in California’s most notorious maximum security prisons—witnessing the resourcefulness of other inmates who made kimchi out of leftover vegetables and tamales from ground-up Fritos.

From the glamorous to the entitled, from royalty to the financially ruined, everyone who wanted to be seen—or just to gawk—at the hottest restaurants in New York City came to places Michael Cecchi-Azzolina helped run. His phone number was passed around among those who wanted to curry favor, during the decades when restaurants replaced clubs and theater as, well, theater in the most visible, vibrant city in the world. Besides dropping us back into a vanished time, Your Table Is Ready takes us places we’d never be able to get into on our own.

It is with great pleasure that we are able to retell the stories, first published as Forty Delicious Years, of 40 varied travelers who have Murni and Murni's Warung in common. We initially compiled these recollections in 2014 on the 40th anniversary of Murni's opening of Murni's Warung in Ubud, Bali, the first international-style restaurant in Ubud. We have renamed this volume So Many Delicious Years and Murni has added a number of recipes. We are pleased to mention that Forty Delicious Years won the prestigious Gourmand Award in 2019.

If you want become a good chef, this is the right audiobook for you with more than 100 famous recipes. We all love to dine in our favorite restaurants. And over time, we also fall in love with their meals. We come back again and again to savor their irresistible taste. Of course, it's not cheap, but it's the price we pay for the things we want most. Also, if you can recreate a version of the script at home, why would you spend your hard earned money in a restaurant? Yes, making exact replicas of those signature recipes at home is convenient, cheap, and easier than you think.

From the farm to the curbside pickup parking spot, everything about the restaurant business is changing, for better or worse. The Next Supper tells this story and offers clear and essential advice for what and how to eat to ensure the well-being of cooks and waitstaff, not to mention our bodies and the environment.

I contorni di Piattoforte: la collana per mappare il mondo dell'enogastronomia e orientarsi in modo più consapevole. Riflessioni, appunti, voci fuori dal coro che aiutano il lettore ad avvicinarsi criticamente e con chiarezza alle nuove tendenze del gusto. Niko Romito, giovane chef insignito del prestigioso riconoscimento Tre stelle Michelin, racconta in 10 ''lezioni'' la sua filosofia in cucina e insieme il progetto che da qualche anno porta avanti con la sorella Cristiana.

Workhorse is a deep-dive into coming of age in the chaos of New York City’s foodie craze and a razor-sharp look at one woman’s nearly two decades in the New York City restaurant, including her time working with Joe Bastianich, and what happens when your job consumes your life.

At some point, nearly everyone has considered it. Even as a passing thought, that little “Maybe, I could...” has drifted through your mind. With delivery apps, options to order online, and food trucks standing at the ready, finding delicious food has never been easier. The food truck revolution has begun, making it prime time to explore that thought.

It's all here, written in short vignettes with Salisbury's incisive wisdom and wit. He guarantees that at least one idea will more than save you the cost of the book, repeatedly. More than a restaurant manual, the book is filled with universal insights into good business practices. And diners in search of a great restaurant experience will appreciate Salisbury's insights into what gets people to return to their favorites.

Do you want to eat tasty and famous traditional dishes from around the world without traveling and spending a lot of money? With the quick and easy instructions in this audiobook, you will be able to create more then 100 delicious famous dishes. You can present dishes rich in aromas and flavors at the table, creating the atmosphere of a famous distant city, comfortably from your home, saving time and money. Even if you think you're not good at cooking, this audiobook will help you improve your cooking skills.

Cook, Eat, Repeat is a delicious and delightful combination of recipes intertwined with narrative essays about food, all in Nigella's engaging and insightful prose. Whether asking 'What is a Recipe?' or declaring death to the Guilty Pleasure, Nigella's wisdom about food and life comes to the fore, with tasty new recipes that listeners will want to return to again and again.

Efter en urspårad kväll på Operakällaren förs Mons Kallentoft akut till sjukhus. Medan läkarna kämpar för att rädda hans liv ställer han sig frågan: Varför har jag levt mitt liv på det här viset? Restaurangerna, dryckerna och maten har fått Mons att spendera en förmögenhet och försaka nästan allt i ett maniskt sökande efter den ultimata smakkicken, från rykande stånd med gatumat i Bangkok till femstjärniga krogar i New York. I Food Junkie är gastronomi på liv och död, ett sätt att fly och söka en sanning om sig själv.

From no-frills butter cake to galaxy buns, Ruby will provide careful and clear instructions that explain what each step should look, feel and smell like. And if you're worried about keeping up, don't! In the pauses between steps, those moments where your fingers are enmeshed in dough or batter, she'll talk you through the emotive quality of food and its place in our lives.