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The heterogeneous punk spirit of Urs Fischer is in full threat in this catalogue from his recent retrospective exhibition (including many new works) at Kunsthaus Zrich. All materials were considered fair game, and Fischer took every possible liberty in the museum space. He cut huge walk-through holes in the gallery walls and leaned the removed pieces on their edges in the rooms. He made burning wax sculptures, put obstacles on the ground, and hung a DANGEr sign above it all. As curator Mirjam Varadinis says, "the familiarity of everyday motifs is undermined in a process of metamorphosis that renders [the work] uncanny and even threatening." Of course, a dose of humor, drawing upon the grotesque, informs the work as well. You can try to name influences, inspirations, and related artists--Thek, Nauman, Barney, Fischli & Weiss--but Fischer is sui generis.
The debut cookbook from the first female American chef to earn two Michelin stars. Atelier Crenn is the debut cookbook of Dominique Crenn, the first female chef in America to be awarded two Michelin stars—and arguably the greatest female chef in the country. This gorgeous book traces Crenn’s rise from her childhood in France to her unprecedented success with her own restaurant, Atelier Crenn, in San Francisco. Crenn’s food is centered around organic, sustainable ingredients with an unusual, inventive, and always stunning presentation. To put it simply, Crenn’s dishes are works of art. Her recipes reflect her poetic nature, with evocative names like “A Walk in the Forest,” “Birth,” and “The Sea.” Even the dishes that sound familiar, like Fish and Chips, or Broccoli and Beef Tartare, challenge the expected with their surprising components and her signature creative plating. Her first cookbook is a captivating treat for anyone who loves food. “Atelier Crenn perfectly captures the creativity, talent, and taste of Dominique Crenn.” —Daniel Boulud
Fruitful is a trip to the local orchard, overflowing with ripe, seasonal produce -- and it's not just desserts! From sweet to savory, including fresh juices, every chapter is devoted to the produce of the moment: rhubarb, strawberries, apples, plums, apricots, peaches, quinces, pears, and more. This delectable cookbook showcases the bounty from New York's favorite orchard, illustrated with gorgeous full-color photography throughout -- but all of the fruit can be found wherever you live. Pies and cobblers are only the beginning of four seasons of recipes celebrating fruit: Strawberry-Black Pepper Granita, Spicy Roast Chicken with Rhubarb Chutney, Scallop and Blueberry Ceviche, Grilled Peach, Shrimp, and Prosciutto Skewers, and Rustic Apricot and Raspberry Crostada offer a taste of the juicy dishes inside. And twenty-five recipes will come from fruit-loving chefs who count themselves among Red Jacket's devoted customers: a few of the contributors include Dan Barber, Jonathan Waxman, Karen DeMasco, and Melissa Clark. Whether it's a bushel of peaches or a bundle of rhubarb, you'll find plenty to dish up here.
More than 150 of the world’s best cocktails ever invented, with easy instructions on mixing and serving. All the classics are here – the Martinis, Manhattans, and Margaritas – plus tons of other delicious and iconic drinks, from the Grass Skirt to the Rusty Nail, from the Black Russian to the White Lady, from the Little Devil to the Fallen Angel. Packed with beautiful photography, this book has a huge range to suit whatever’s in your drink cabinet: cocktails built around vodka, whiskey, rum, gin, brandy, tequila and champagne! There are even some delicious non-alcohol variants.
Get an advance sneak peek at Once Upon a Chef, the Cookbook by Jenn Segal! Once upon a time Jenn Segal went to culinary school and worked in fancy restaurants. One marriage and two kids later she created Once Upon a Chef, the popular blog that applies her tried-and-true chef skills with delicious, fresh, and approachable ingredients for family-friendly meals. Today, Jenn cooks dinner for her family every night. In this special sneak preview, she shares 5 recipes from her new book, with 95 additional recipes in the full cookbook. With the authority of a professional chef and the practicality of a busy working mom, Jenn teaches you to improve your cooking one recipe at a time, with helpful tips on topics such as how to season correctly with salt, how to balance flavors, and how to make the most of leftovers.
Originally published in 1937 by the United Kingdom Bartenders Guild, Cafe Royal Cocktail Book compiled by William J Tarling offers a rare glimpse into the wide array of drinks offered in London bars between the two world wars. Tarling, head bartender at the Cafe Royal during had two goals. He wanted to extend this resource to consumers. He also wanted to raise funds for the United Kingdom Bartenders Guild Sickness Fund and the Cafe Royal Sports Club Fund. Thus, he drew from the recipes previously compiled for Approved Cocktails, and added more of his own. He also collected many more original recipes from his contemporaries. The result was an outstanding and timely book. It did more than gather recipes, it captured a boom time in the history of cocktails, glass by glass. Sadly, there was only one printing and it became an unobtainable rarity, locking away a time capsule of drinks and knowledge. Reproduced in collaboration with the UKBG, Exposition Universelle des Vins et Spiritueux, and Mixellany Limited, this facsimile edition unlocks that knowledge for a new generation of consumers and bartenders around the world. Within these pages are some of the earliest known recipes for drinks made with tequila and vodka as well as memorable concoctions made with absinthe and other recently revived ingredients-an essential addition to every cocktail book library.
The path to a healthy body and happy belly is paved with real food--fresh, wholesome, sustainable food--and it doesn't need to be so difficult. No one knows this more than Kathryne Taylor of America's most popular vegetarian food blog, Cookie and Kate. With Love Real Food, she offers over 100 approachable and outrageously delicious meatless recipes complete with substitutions to make meals special diet-friendly (gluten-free, dairy-free, and egg-free) whenever possible. Her book is designed to show everyone--vegetarians, vegans, and meat-eaters alike--how to eat well and feel well. With brand-new, creative recipes, Taylor inspires you to step into the kitchen and cook wholesome plant-based meals, again and again. She'll change your mind about kale and quinoa, and show you how to make the best granola you’ve ever tasted. You'll find make-your-own instant oatmeal mix and fluffy, naturally sweetened, whole-grain blueberry muffins, hearty green salads and warming soups, pineapple pico de gallo, healthier homemade pizzas, and even a few favorites from the blog. Of course, Love Real Food wouldn't be complete without plenty of stories starring Taylor's veggie-obsessed, rescue dog sous-chef, Cookie! Taylor celebrates whole foods by encouraging you not just to "eat this," but to eat like this. Take it from her readers: you'll love how you feel.
Nothing beats slow cooking when it comes to convenience. With minimal preparation, simple ingredients and just one pot, you can set and forget, then enjoy hearty, wholesome meals every night of the week. Indulge in the joy of preparing simple, hearty, sustaining meals, with a healthy dose of family favourites in the mix, too. From tagines and tacos to pot roasts, pies and puddings, all recipes include conventional stovetop or oven instructions as well as those for slow-cooker machines. These dishes, even if they're new to you, will give you the warm, fuzzy feeling of having come home. So, it's time to roll up those sleeves, switch on the slow cooker or fire up the oven and get cooking. Slow cooking is clever cooking ... and, as they say, good things come to those who wait. Recipes include: - Eggplant and mushroom cottage pie - Slow-cooked honey-mustard salmon - One-pot chicken parmigiana - Japanese chicken curry - Pork and pineapple tacos - Spiced ginger beer ham hocks - Beef pho - Pot au feu - Greek lamb and risoni stew - Lamb biryani - Sticky date pudding - Lemon delicious This is a specially formatted fixed-layout ebook that retains the look and feel of the print book.
When Yvone Lenard returned to her native France and purchased a house in a hilltop village of Provence, an enchanted world of food, wines, and unusual adventures–including chicken rustling, flirtatious advances from neighbors, and a séance–opened up before her. This is her account of the spell cast on her by Provence, from her first morning’s visit by a charming prince bearing a jug of the village’s vin rose to the growth of her friendship with a duchess in the local chateau. Lenard shares tales of travels to St. Tropez and visits from American friends who find unexpected romance and magic in Provence. Told with verve, wit, and Lenard’s deep understanding of the French language and culture, this memoir includes tales of others who have been drawn to the region, including Vincent van Gogh, Brigitte Bardot, and Princess Caroline of Monaco. Ways to re-create the magic of the region’s sensuous way of life include recipes for food and drinks, as well as tips for entertaining in the Provençal style.
Ski Europe takes skiers step by step through planning the winter vacation of their dreams in the Alps in Austria, Italy, Switzerland or France as well as major resorts in Spain and Andorra.Just like here in the United States or Canada, every European resort has its quirks and specialties, notes Leocha. Seasoned skiers know that some resorts are better for singles, others better for families. Some offer cozy chalets, others feature modern hotels right on the slopes. And while one resort may be heaven for beginning skiers it may be boring for the expert.Ski Europe organizes all the necessary information to make intelligent choices and provides the phone numbers to make reservations and plans. Over more than a decade Ski Europe has become known for its no-holds-barred, brutally honest reports on reality at ski resorts. Ski Europe takes no advertising, has no ax to grind, and, like Ski America and Canada, is written by Leocha together with an international team of prize-winning ski and snowboard journalists.