Colman Andrews
Author
Language
English
Description
My Usual Table is a love letter to the great restaurants that have changed the way we eat-from Trader Vic's to Chez Panisse and Spago to elBulli-and a vivid memoir of a life lived in food, from a founding editor of Saveur and James Beard Award-winning writer Colman Andrews.
For reviewer, writer, and editor Colman Andrews, restaurants have been his playground, his theater, his university, his church, his refuge. The establishments he has loved have...
Author
Language
English
Description
Following the success of their 2010 James Beard Foundation Best Cookbook of the Year, The Country Cooking of Ireland, Colman Andrews and Christopher Hirsheimer achieve the formidable feat of illuminating the world's most beloved cuisine in an entirely new light. Drawing on more than 40 years of experience traveling and eating in Italy, Andrews explores every region, from Piedmont to Puglia, and provides the fascinating origins of dishes both familiar...
Author
Language
English
Description
The acclaimed food and travel writer brings to life the people, countryside, and delicious food of Ireland in this award—winning cookbook.
Fast emerging as one of the world's hottest culinary destinations, Ireland is a country of small farms, artisanal bakers, cheese makers, and butteries. Farm-to-table dining has been practiced here for centuries.
Meticulously researched and reported by Saveur magazine founder Colman Andrews, this sumptuous cookbook...
Author
Language
English
Description
From a James Beard Award—winning author, a fresh take on traditional recipes from England, Scotland and Wales.
The British Table: A New Look at the Traditional Cooking of England, Scotland, and Wales celebrates the best of British cuisine old and new. Drawing on a vast number of sources, both historical and modern, the book includes more than 150 recipes, from traditional regional specialties to modern gastropub reinventions of rustic fare. Dishes...
Author
Language
English
Description
This cookbook is a stunning, mouthwatering homage to the unique, beloved, and healthy cuisine of Catalonia. Once an undiscovered gem among Europe's culinary traditions, the cuisine of Catalonia, a province of northeast Spain, has become an inspiration to some of the world's top chefs. Catalan Cuisine is the definitive guide to authentic Catalan cooking-the book that introduced this remarkable cuisine to America, and a volume that is found today in...
Author
Language
English
Description
More than just the most influential chef of the late- twentieth and early-twenty-first centuries, Ferran Adrià is arguably the greatest culinary revolutionary of our time. Hailed as a genius and a prophet by fellow chefs, worshipped (if often misunderstood) by critics and lay diners alike, Adrià is imitated and paid homage to in professional kitchens, and in more than a few private ones, all over the world. A reservation at his restaurant, El Bulli,...
Author
Publisher
Phaidon Press
Pub. Date
2013.
Language
English
Description
The Taste of America is a compendium of the best food in the USA. From the finest artisan cheeses to the fieriest chili sauce to the juiciest oysters, it is a celebration of the very best food produced in America, selected by renowned food expert and passionate eater, Colman Andrews. It covers 250 of the most exceptional food products manufactured and on sale in the USA (whether on a small or a large scale), with an emphasis on those with distinctive...