|
|
|
Книги издательства «Absolute Press»
|
There are some books we publish which, from the outset, you know are going to be special. This was true of the first book from Philip Howard: a collection of recipes from his restaurant, The Square. We knew we wouldn't be able do the recipes justice in one volume, so it became two — a first volume, The Square: The Cookbook Volume 1: Savoury, followed by The Square: The Cookbook Volume 2: Sweet (due in June 2013). We knew we couldn't limit it to the conventional two pages per recipe and food photo, so they each became either 4 or 6 pages. We knew we couldn't illustrate anything less than every one of those recipes, so one of the world's finest food photographers, Jean Cazals, did just that. And yet these measures, which bring this colossal first volume of Philip Howard's recipes in at 528 pages, are only a small part of why this book is so special. It is special because it represents a collection of recipes from 21 years of one of the country's finest and most consistently fine restaurants. Special because the chef who has been at the helm of that restaurant for all of those years is recognised as one of the very best of his generation. But most of all, it is special because that chef has that rare ability to translate a genius in the restaurant kitchen into the words of a book. This was evident from the day we received the first written recipe, and, with it, Phil's fiercely intelligent vision for how the book — and every recipe within it — should be structured. It is also manifest in the dozen or so essays that weave throughout, that show a profound consideration and passion for every aspect of his craft and industry. The Square: The Cookbook Volume 1: Savoury is a landmark publication and a must-have book for every chef and for every serious foodie without question. Yet it will not also fail to impress and inspire anyone with a desire for cooking and a thirst for food knowledge. It will be recognised as nothing less than an incredible achievement and a book of truly unbounded culinary ambition. |
|
«From David Chang, currently the hottest chef in the culinary world, comes this his first book, written with «New York Times» food critic Peter Meehan, packed full of ingeniously creative recipes. Already a sensational world star, Chang produces a buzzing fusion of Korean/Asian and Western cuisine, creating a style of food which defies easy categorisation. That it is fantastic, there is no doubt, and that it is eminently cookable, there is also no doubt! In the words of Chang himself, it is 'Bad pseudo-fusion cuisine'. The vibrant, urban feel of the book is teamed perfectly with clear and insightful writing that is both witty and accessible. Backed by undeniably informed technique and a clearly passionate advocation of cutting-edge fusion cooking, Chang's «Momofuku» is a stunning, no-holds barred, debut. The epitome of no-holds barred fusion food, beloved by most foodies on the planet, lauded by the likes of Anthony Bourdain and Martha Stewart...the inimitable David Chang will be over in the UK to promote the book on publication.» |
|
«Winner: 'Best Fundraising & Charity Cookbook' at the Gourmand World Cookbook Awards 2012. From healthy snacks to delicious treats, «Cooks with Kids» is a cookbook that is geared towards bringing adults and children together to enjoy making food that looks and tastes great. This book is being produced with the full backing of the Children's Hospital School at Great Ormond Street Hospital with the aim of raising awareness and much-needed funds — royalties from the sale of every book will directly benefit the Children's Hospital School. Some great fun, tasty ideas feature, from 'Buttermilk Breaded Chicken Finger Bucket' to '5-A-Day Pasta Salad', and from 'Yoghurt, Strawberry and Mango Rocket Lollies' to 'Super Berry Blast drinks'.» |
|
The king of beautiful pub grub has collected all of his best comfort food treats into this indulgent cookbook, ready to warm the world on a grey day and restore the nation's good mood. Tom Kerridge's idea of food heaven isn't molecular gastronomy; it's proper 'man food' with Michelin star magic. His simple classics are done to perfection, from British family favourites with a touch of genius, to delicious dishes from further afield with a top chef twist. In this cookbook Tom is on a mission to prove that everyone can make sensational gastro pub comfort food, and the only place he wants to see a foam is on the head of a pint of beer. 100 recipes reveal his secrets for making real food truly amazing, from perfected dishes that cheered his childhood to special treats served at his one-of-a-kind pub: The Hand and Flowers. These recipes are Michelin standard not because they're overly complicated, but because they are simply the best version you'll ever have of the dishes everyone loves the most. This fantastic feel-good cookbook is the official accompaniment to the Tom Kerridge's Comfort Food TV show, featuring all the recipes from the six episodes and many, many more. Each show contains a mixture of unforgettable food moments, including breakfasts that keep you smiling for the whole day, indulgent long lunches, teatime temptations, seasonal snacks and heart-warming suppers; all bound to have everyone buying this charismatic chef's book and confirming his place as a foodie national treasure. |
|
