Signature dishes that matter
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 restauran...
| Main Author: | Muhlke, Christine (Author) |
|---|---|
| Other Authors: | Jung, Susan (Contributor), Kahn, Howie (Contributor), Nourse, Pat (Contributor), Petrini, Andrea (Contributor), Salazar, Diego, 1981- (Contributor), Vines, Richard (Contributor), Rampazzo, Adriano de Campos (Illustrator) |
| Format: | Books Print Book |
| Language: | English |
| Published: |
London ; New York, NY :
Phaidon,
2019.
|
| Subjects: |
| Summary: |
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. |
|---|---|
| Physical Description: |
448 pages : illustrations (chiefly colour) ; 27 cm |
| Bibliography: |
Includes bibliographical references (pages 440-441) and index. |
| ISBN: |
9780714879321 0714879320 |
| Author Notes: |
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 Appétit; 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. |