Re-inventing Food charts Ferran Adrià's transition from comparative obscurity to becoming the focus of massive media attention - he has been admired, talked about, criticized more than any other chef alive today.
Colman Andrews has spent over a decade in conversation with Ferran, as well as countless hours in his restaurant and workshop, and his account recasts Ferran's remarkable career with unrestricted access to the chef and his family and friends, as well as decades of accumulated insights and interviews with the most prominent chefs and critics.
At D.O.M. in São Paulo, widely regarded as one of the best restaurants in the world, you won't find traditional staple ingredients of fine dining. Caviar, foie gras, and truffles are all absent from the menus.
For the past 15 years, acclaimed Chef Alex Atala, a native of Brazil and the only chef named one of TIME magazine's 100 Most Influential People in the World in 2013, has refused to import any ingredients traditionally found in the European kitchens in which he trained. Instead, he has scoured the lush bounty of the Amazon for indigenous produce and proteins, and crafted a cuisine steeped in classical techniques but distinctly and uniquely Brazilian.
How do you achieve greater creativity at the world's best restaurant?
Rene Redzepi committed to writing a journal for an entire year to reflect on this question and the result is A Work in Progress: Notes on Food, Cooking and Creativity. Three books in one, a journal, recipe book and flick book, A Work in Progress recounts the day-to-day life at Noma - from the trials of developing new dishes to the successes that come with winning the 50 Best Restaurant award.
While the journal is the book's heart, it is supported by the recipe book containing 100 brand new recipes and the flick book of 200 candid images which provide a stunning, and often humorous, insight into the inner workings of the restaurant and it's talented team of chefs. Reflective, insightful and compelling, Rene interweaves observations on creativity, collaboration and ambition making A Work in Progress of interest to food lovers and general readers a like.
An innovative graphic cookbook for young adults containing 50 quick, simple, and classic recipes from the Silver Spoon kitchen.
Chop Sizzle, Wow is a highly original graphic cookbook containing 50 quick, simple and classic Italian recipes from the Silver Spoon kitchen. Every recipe is illustrated, step by step, in comic book style, taking cooks young and old, new and experienced, on a playful culinary adventure. Simple appetizers like Sweet and Sour Caponata and Tomato Bruschetta, classic main courses such as Linguine with Pesto and Chicken Cacciatore and tempting desserts like Raspberry Semifreddo and Tiramisu, are achievable for everyone and perfect for sharing with family and friends. Featuring an irreverently written introduction to shopping, equipment, techniques, ingredients, and cooking the Italian way, Chop, Sizzle, Wow is the perfect addition to the Silver Spoon series