Signature dishes that matter
(Book)
Author
Contributors
Jung, Susan, contributor.
Kahn, Howie, contributor.
Nourse, Pat, contributor.
Petrini, Andrea, contributor.
Salazar, Diego, 1981- contributor.
Kahn, Howie, contributor.
Nourse, Pat, contributor.
Petrini, Andrea, contributor.
Salazar, Diego, 1981- contributor.
Published
London ; Phaidon, 2019.
Format
Book
Physical Desc
448 pages : illustrations (chiefly colour) ; 27 cm
Status
Oliver La Farge - Adult
642.509 Muh
1 available
642.509 Muh
1 available
Description
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Copies
Location | Call Number | Status |
---|---|---|
Oliver La Farge - Adult | 642.509 Muh | On Shelf |
More Details
Published
London ; Phaidon, 2019.
Language
English
Notes
Bibliography
Includes bibliographical references (pages 440-441) and index.
Description
Today's food-lovers often travel the globe to enjoy the food of acclaimed chefs. Yet the tradition of seeking out unforgettable dining experiences goes back centuries, and this gorgeous book reveals the closely held secrets behind the world's most iconic recipes - dishes that put restaurants on the map, from 19th century fine dining and popular classics, to today's most innovative kitchens, both high-end and casual. Curated by experts and organized chronologically, it's both a landmark cookbook and a fascinating cultural history of dining out. Curated by an award-winning international team, including: Susan Jung, senior food and wine editor of the South China Morning Post; Howie Kahn, writer and contributing editor for WSJ magazine; Christine Muhlke, writer and editor-at-large at Bon Appetit; Pat Nourse, culinary writer and critic; Andrea Petrini, writer, critic, and culinary creative; Diego Salazar, journalist and editor; and Richard Vines, chief food critic at Bloomberg.
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