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The Art & Science of Foodpairing

Author : Peter Coucquyt

Publisher : Mitchell Beazley

Page : 1384 pages

File Size : 12,67 MB

Release : 2020-10-01

Category : Cooking

ISBN : 1784726400

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Book Description

"We build tools to create culinary happiness" - Foodpairing.com "There is a world of exciting flavour combinations out there and when they work it's incredibly exciting" - Heston Blumenthal Foodpairing is a method for identifying which foods go well together, based on groundbreaking scientific research that combines neurogastronomy (how the brain perceives flavour) with the analysis of aroma profiles derived from the chemical components of food. This groundbreaking new book explains why the food combinations we know and love work so well together (strawberries + chocolate, for example) and opens up a whole new world of delicious pairings (strawberries + parmesan, say) that will transform the way we eat. With ten times more pairings than any other book on flavour, plus the science behind flavours explained, Foodpairing will become THE go-to reference for flavour and an instant classic for anyone interested in how to eat well. Contributors: Astrid Gutsche and Gaston Acurio - Astrid y Gaston - Peru Andoni Luiz Aduriz - Mugaritz - Spain Heston Blumenthal - The Fat Duck - UK Tony Conigliaro - DrinksFactory - UK Sang Hoon Degeimbre - L'Air du Temps - Belgium Jason Howard - #50YearsBim - UK/Caribbean Mingoo Kang - Mingles - Korea Jane Lopes & Ben Shewry - Attica - Australia Virgilio Martinez - Central - Peru Dominique Persoone - The Chocolate Line - Belgium Karlos Ponte - Taller - Venezuela/Denmark Joan Roce - El Celler de Can Roca - Spain Dan Barber - Blue Hill at Stone Barns - USA Kobus van der Merwe - Wolfgat - South Africa Darren Purchese - Burch & Purchese Sweet Studio - Melbourne Alex Atala - D.O.M - Brazil María José San Román - Monastrell - Spain Keiko Nagae - Arôme conseil en patisserie - Paris



Cook it Raw

Author : Editors of Phaidon

Publisher : Phaidon Press

Page : 0 pages

File Size : 38,37 MB

Release : 2013-04-09

Category : Cooking

ISBN : 9780714865492

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Book Description

Exploring social and environmental issues through gastronomy.



Tickets evolution

Author : Albert Adrià

Publisher : RBA Libros

Page : 272 pages

File Size : 26,1 MB

Release : 2018-06-21

Category : Cooking

ISBN : 8491871144

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Book Description

There is no time for boredom at the restaurant Tickets, where engagement and good company are the order of the day. Indeed, fun has been the key ingredient in the restaurant’s cuisine since Albert Adrià opened its doors in 2011 with the Iglesias brothers, Pedro, Borja and Juan Carlos. It has become a benchmark for Barcelona’s restaurant scene ever since and its recipes have clearly evolved, though without losing any of their freshness or magic. Today the dishes at Tickets have fully transcended the concept of the tapa. So, this is not a tapas book! Albert Adrià invites us once again to walk through the doors of Tickets, where diners become actors in a film, performers in a vaudeville variety show or in a chorus line. Strawberry tree with elderflower and kimchi, Porex with Kalix caviar, Prawns in frozen salt, Saffron sponge with bread soup, Cannibal chicken with cassava bone and the oyster dishes, like Grilled oyster with black chanterelle tea, are just a sample of the nearly 100 recipes disclosed in this book.



Vita coaetanea / A Contemporary Life / Vida coetánea / Vida coetània

Author : Ramon Llull

Publisher : John Benjamins Publishing Company

Page : 213 pages

File Size : 48,10 MB

Release : 2017-04-20

Category : Literary Criticism

ISBN : 902726533X

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Book Description

The Vita coaetanea (A Contemporary Life) is an autobiographical account of Ramon Llull’s life dictated by himself to a friend in 1311 when he was seventy-nine years old. In it Llull reviews his works in the context of a life dedicated to God and motivated by the desire to disseminate the message of the Christian faith among the infidels. Llull, the self-labeled troubadour of books, wrote this account in part as a self-justification of his life and work, in part as self-consolation for his unending toils and travails. It is very likely that he also had in mind the Council of Vienne (1311) which he was about to attend and where he submitted petitions dealing with the establishment of adequate places to study languages for the preaching of the Gospel to every creature and the founding of a Christian military religious order that waged permanent war against the Saracens until the Holy Land is reconquered. Llull wanted to frame these petitions within a well thought-out justificatory account of his life and works that exudes passion, commitment and love for his fellow man. This volume contains the Latin original, as well as translations into Catalan, Spanish, and English.



Relæ

Author : Christian F. Puglisi

Publisher : Ten Speed Press

Page : 450 pages

File Size : 46,55 MB

Release : 2014-11-11

Category : Cooking

ISBN : 1607746492

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Book Description

Written as a series of interconnected essays—with recipes—Relæ provides a rare glimpse into the mind of a top chef, and the opportunity to learn the language of one of the world’s most pioneering and acclaimed restaurants. Chef Christian F. Puglisi opened restaurant Relæ in 2010 on a rough, run-down stretch of one of Copenhagen’s most crime-ridden streets. His goal was simple: to serve impeccable, intelligent, sustainable, and plant-centric food of the highest quality—in a setting that was devoid of the pretention and frills of conventional high-end restaurant dining. Relæ was an immediate hit, and Puglisi’s “to the bone” ethos—which emphasized innovative, substantive cooking over crisp white tablecloths or legions of water-pouring, napkin-folding waiters—became a rallying cry for chefs around the world. Today the Jægersborggade—where Relæ and its more casual sister restaurant, Manfreds, are located—is one of Copenhagen’s most vibrant and exciting streets. And Puglisi continues to excite and surprise diners with his genre-defying, wildly inventive cooking. Relæ is Puglisi’s much-anticipated debut: like his restaurants, the book is honest, unconventional, and challenges our expectations of what a cookbook should be. Rather than focusing on recipes, the core of the book is a series of interconnected “idea essays,” which reveal the ingredients, practical techniques, and philosophies that inform Puglisi’s cooking. Each essay is connected to one (or many) of the dishes he serves, and readers are invited to flip through the book in whatever sequence inspires them—from idea to dish and back to idea again. The result is a deeply personal, utterly unique reading experience.



The Portuguese Columbus

Author : Maxcarenhas Barreto

Publisher : Springer

Page : 588 pages

File Size : 17,87 MB

Release : 1992-04-13

Category : History

ISBN : 1349219940

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Hispania Vetus

Author : Susana Zapke

Publisher : Fundacion BBVA

Page : 481 pages

File Size : 32,49 MB

Release : 2007

Category : Church music

ISBN : 8496515508

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Better and Faster

Author : Jeremy Gutsche

Publisher : Crown Currency

Page : 274 pages

File Size : 37,65 MB

Release : 2015-03-17

Category : Business & Economics

ISBN : 0385346557

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Book Description

Out-innovate, outsmart and outmaneuver your competitors with tactics from the CEO of TrendHunter.com, Jeremy Gutsche. In our world of chaos and change, what are you overlooking? If you knew the answer, you’d be a better innovator, better manager, and better investor. This book will make you better by teaching you how to overcome neurological traps that block successful people, like you, from realizing your full potential. Then, it will make you faster by teaching you 6 patterns of opportunity: Convergence, Divergence, Cyclicality, Redirection, Reduction and Acceleration. Each pattern you’ll learn is a repeatable shortcut that has created fortunes for ex-criminals, reclusive billionaires, disruptive CEOs and ordinary people who unexpectedly made it big. In an unparalleled study of 250,000 ideas, Jeremy and his TrendHunter.com team have leveraged their 100,000,000 person audience to study what actually causes opportunity: data-driven research that was never before possible. The result is a series of frameworks battle-tested with several hundred brands, and top executives at some of the most successful companies in the world who rely on Jeremy to accelerate their hunt for ideas. Better and Faster will help you learn to see patterns and clues wherever you look that will put you on the smarter, easier path to finding those breakthrough ideas, faster.



Bouchon Bakery

Author : Thomas Keller

Publisher : Artisan

Page : 401 pages

File Size : 33,78 MB

Release : 2016-10-25

Category : Cooking

ISBN : 1579657559

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Book Description

#1 New York Times Bestseller Winner, IACP Cookbook Award for Food Photography & Styling (2013) Baked goods that are marvels of ingenuity and simplicity from the famed Bouchon Bakery The tastes of childhood have always been a touchstone for Thomas Keller, and in this dazzling amalgam of American and French baked goods, you'll find recipes for the beloved TKOs and Oh Ohs (Keller's takes on Oreos and Hostess's Ho Hos) and all the French classics he fell in love with as a young chef apprenticing in Paris: the baguettes, the macarons, the mille-feuilles, the tartes aux fruits. Co-author Sebastien Rouxel, executive pastry chef for the Thomas Keller Restaurant Group, has spent years refining techniques through trial and error, and every page offers a new lesson: a trick that assures uniformity, a subtlety that makes for a professional finish, a flash of brilliance that heightens flavor and enhances texture. The deft twists, perfectly written recipes, and dazzling photographs make perfection inevitable.



Borago

Author : Rodolfo Guzman

Publisher : Phaidon Press

Page : 0 pages

File Size : 35,33 MB

Release : 2017-11-06

Category : Cooking

ISBN : 9780714873978

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Book Description

Internationally acclaimed star chef Rodolfo Guzmán of Boragó introduces the exciting world of high-end Chilean gastronomy. "It isn't every day that a restaurant knocks your socks off, but Boragó managed it with ease." —Financial Times Chef Rodolfo Guzmán serves a dynamic, wildly imaginative tasting menu at his acclaimed Santiago restaurant Boragó, using only native Chilean ingredients – often reinventing his courses mid-service. The book combines his fascinating narratives about Chilean geography and ingredients, his never-before-published notebook sketches of dishes and creative processes, and gorgeous landscape and food photographs that introduce readers to the distinctive pleasures of Chilean culture and cuisine. This is rounded off by Guzmán's selection of 100 savoury and sweet recipes exclusively chosen from the menu at Boragó.



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