Noma’s journey with Kyoto began in 2009 when Rene Redzepi was invited to the city by renowned Japanese chef Murata-san. Immersed in the rich traditions of Japanese food culture during a two-week crash course, a true love story with Japan unfolded.
PARUTION 21 JUIN 2022
Ideas bounce back and forth in a dance of creativity, knowledge, innovation, and excellence. It’s a relationship that’s the very embodiment of collaboration, and of the whole being greater than the sum of its parts.
Since the first meal served there in 1971, Alice Waters's Berkeley, California, restaurant has revolutionized American cooking, earning its place among the truly great restaurants of the world.
Welcome to the updated edition of Frederik Bille Brahe’s sold-out first cookbook born of that strange moment when we all learnt what it was to go into lockdown for the first time.
‘This is a blueprint, you could say, for how to live a good life, eat well, and be happy.’ The first cookbook dedicated to the renowned Copenhagen restaurant, featuring recipes from owner Frederik Bille Brahe.
Chicago’s award-winning restaurant Charlie Trotter’s showcases its best recipes for chicken, duck, lamb, beef, pork and more—from classic plates to new traditions. James Beard Award, Winner 2002.
Alain Chapel, passionné par la recherche incessante de produits de qualité, a contribué en son temps à rajeunir la cuisine française. Il invite le lecteur à vagabonder dans son imaginaire et à goûter à ses impulsions gourmandes à travers ses recettes.
Through Frank Haasnoot’s Prisma, light refracts into six colors (white, yellow, red, green, violet and black) which in turn are the protagonists of 50 unique creations. Frank Haasnoot's first cookbook Prisma focused on his ideas and techniques in pastry.
Frank Haasnoot's second cookbook. WHIP hope to be an unmissable book for every pastry and chocolate fan in the world from beginners to seasoned professionals.
80 recettes gastronomiques du chef M. Colagreco, basées sur la biodynamie et les différentes phases du calendrier lunaire. Dans son restaurant Mirazur situé à Menton, ce chef cuisinier combine tradition et innovation dans la création de nouveaux plats.
This stunning new cookbook from TV chef and bestselling cookery author Nisha Katona is her best yet. Taking her signature style of big flavours and applying them to classic dishes, this beautiful book is BOLD inside and out.
Enjoy the comforts of the English countryside with 100 seasonal recipes to savor throughout the year and thoughtful essays about living farm-to-table—from British chef-turned-farmer Julius Roberts.
Récit de six années passées auprès du chef triplement étoilé. L'évolution de sa pratique et de sa conception de son métier depuis 2015.
Well-known hunter and respected wild-game chef, Michael Hunter, grew up in the great outdoors. Inspired by the endless bounty of the land, hunting, fishing, foraging, and cooking is a way of life for Hunter. Taste Canada Awards - 2021 Winner