The Top Toast: Ya Kun and the Singapore Breakfast Tradition 2nd Edition
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On a journey around the world’s most exquisite and diverse range of dishes, from Brittany to Provence, celebrated chef Joel Robuchon presents the very best in French traditional ingredients and recipes. Drawing on twenty years of research, this book explores the French culinary landscape as never before – defining regions by their specific culinary identity and practice rather than sticking to today’s formal administrative divisions. In fifty beautifully illustrated and detailed recipes and featuring over 200 iconic locally produced ingredients, French Regional Food offers you the authentic flavours of France. Recipes include: Grilled Scallops from Brittany, Onion Soup from the famous Les Halles markets of Paris; Macaroons from Bordeaux. Classics of the French repertoire are here too; Cassoulet from Toulouse, Daube de Boeuf a la Dauphinoise, Black Cherry Clafoutis from the Limousin. French Regional Food reveals the traditions behind your favourite dishes, and invites you to explore less familiar places and flavours.
About the Author
JOEL ROBUCHON is a leading international multi-award winning celebrity chef. Named ‘Chef of the Century’ by the Gault Millau guide and winner of ‘Best Restaurant in the World’ by the International Herald Tribune, Robuchon is famous for his intricate and innovative French cuisine. He currently oversees eight restaurants in cities such as London, New York, Tokyo and Hong Kong and his restaurants have garnered a total of 25 Michelin stars – more than any other chef in the world. LOIC BIENASSIS is a specialist in French culinary heritage and gastronomy, and a researcher and historian at the European Institute of the History and Culture of Food, an organisation connected to the University of Francois Rabelais (named after the great food writer) in the city of Tours.
While other chefs paid dues on restaurant lines and at cooking schools, Brooks Headley was in the back of a tour van as a drummer in much-loved punk bands that never made a penny. Headley creates unorthodox recipes that echo his unconventional background: fruit is king, vegetables are championed, acidity is key and simplicity is the goal. The 97 recipes included here range from verjus melon candy to tofu chocolate creme brulee, showcasing Headley’s perspective on ingredients and methodology. Brooks Headley’s Fancy Desserts is an essential, inventive addition to the shelf of both home cooks and professional chefs.
About the Author
Brooks Headley is the executive pastry chef at Del Posto, New York City’s only four-star Italian restaurant. He’s appeared in Bon Appetit and Lucky Peach. Twitter: @workingpastry
The Brewer’s Tale is for anyone who, drinking a beer, has wondered how the past tasted. Part travelogue, part history, part culinary adventure, beer critic William Bostwick uncovers the stories behind the brewers who have practised their craft since the dawn of civilisation. Beer by beer Bostwick tells a history of the world through the brewer’s eyes, unearthing recipes from poems and potsherds to re-create these beers and their long-lost flavours. Jumping through time as he weaves ancient lore with today’s craft scene, Bostwick meets adventurous brewers who share his path, trading insight, recipes and ingredients like home-grown hops and wild, Nile Delta yeast. The Brewer’s Tale is history told in the glass, from tongue-numbing mead to sour pediococcus-laced lambic.
About the Author
William Bostwick is the author of Beer Craft and writes about beer for The Wall Street Journal, GQ and other publications. He is an avid home-brewer, former distiller’s apprentice, beekeeper, baker and occasional bartender.
Professional Bread Baking is not only a cookbook providing an array of recipes and formulas for finished loaves. The title dives deeper into the discussion about bread, providing a detailed reference that will be indispensable for a baker. Written by an Associate Professor at the Culinary Institute of America, Professional Bread Baking provides the tools needed to mix, ferment, shape, proof, and bake exceptional artisanal bread.