Arzak Recetas

Author: Juan Mari Arzak
Publisher:
ISBN: 9788496177079
Size: 25.93 MB
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Recipes from Juan Mari Arzak, one of Spain's leading chefs. In Spanish.

Arzak Secrets

Author: Juan Mari Arzak
Publisher:
ISBN: 9781910690086
Size: 74.88 MB
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Juan Mari Arzak is the owner and chef of Arzak restaurant in San Sebastian, Spain, and was one of the first Spanish chefs to be awarded 3 Michelin stars. The restaurant is now rated 8th best in the world, and Juan's daughter Elena, who cooks with him, was voted best female chef in the world in 2012. They both studied with the great chefs of their day - Juan in France with Paul Bocuse and the Troisgros brothers; Elena with Alain Ducasse, Ferran Adrìa and Pierre Gagnaire. 'What we eat, how we eat, is in our culture,' says Elena, 'our signature cuisine is Basque. Our taste is from here. We were born here. We cook unconsciously with this identity.' Thus Arzak is considered to be one of the most influential masters of the New Basque cuisine, which has continued to have a major influence on international cuisine, particularly on such world renowned chefs as Ferran Adrià, who took the techniques pioneered by Arzak to new heights.Originally published in Spanish and now available in English for the first time Arzak Secrets is THE behind the scenes recipe and technique book from the world famed restaurant. Gorgeously photographed, this volume is a glimpse at some of the secrets behind the dishes that have made the restaurant and chef famous. Arzak's kitchen is a laboratory for flavors, aromas and textures, and his dishes and techniques are revealed in this fascinating cookbook, which is not only for professionals looking for inspiration but for any dedicated cook committed to understanding the creative development and innovations behind this exceptional food.

The Cuisines Of Spain

Author: Teresa Barrenechea
Publisher: Ten Speed Press
ISBN: 1607746158
Size: 78.39 MB
Format: PDF
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With the world in a swoon over the gastronomic riches of Spain - from the brilliant array of its traditional tapa dishes to the daring preparations of its new generation of chefs -the timing couldn't be better for the arrival of this long-awaited cookbook. In THE CUISINES OF SPAIN, Teresa Barrenechea, one of the country's most talented culinary ambassadors, showcases her culinary heritage through over 250 recipes culled from her extensive repertoire, and from friends and fellow chefs across Spain. The famed rice dishes of Valencia, the brilliant mojos of the Canary Islands, the hearty stews and braised meats of the interior - all of the classics are here in peak form, as are many lesser-known but equally important and intriguing regional dishes. Steeped in the history of her country, Barrenechea weaves a captivating narrative of Spain's diverse peoples, landscapes, and ingredients, revealing how such forces gave rise to the food traditions that we celebrate today. Over 150 full-color photographs from Barcelona-based photojournalist Jeff Koehler and renowned food photographer Christopher Hirsheimer put Spain's culinary riches on brilliant display. With such a distinguished pairing of author and artists, THE CUISINES OF SPAIN is positioned to be one of the major cookbook releases of the year.

Blood Of Tyrants

Author: Logan Beirne
Publisher: Encounter Books
ISBN: 1594037671
Size: 26.51 MB
Format: PDF, Kindle
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Blood of Tyrants reveals the surprising details of our Founding Fathers’ approach to government and this history’s impact on today. Delving into forgotten—and often lurid—facts of the Revolutionary War, Logan Beirne focuses on the nation’s first commander in chief, George Washington, as he shaped the very meaning of the United States Constitution in the heat of battle. Key episodes of the Revolution illustrate how the Founders dealt with thorny wartime issues: How do we protect citizens’ rights when the nation is struggling to defend itself? Who decides war strategy? When should we use military tribunals instead of civilian trials? Should we inflict harsh treatment on enemy captives if it means saving American lives? Beirne finds evidence in previously unexplored documents such as General Washington’s letters debating the use of torture, an eyewitness account of the military tribunal that executed a British prisoner, Founders’ letters warning against government debt, and communications pointing to a power struggle between Washington and the Continental Congress. Vivid stories from the Revolution set the stage for Washington’s pivotal role in the drafting of the Constitution. The Founders saw the first American commander in chief as the template for all future presidents: a leader who would fiercely defend Americans’ rights and liberties against all forms of aggression. Pulling the reader directly into dramatic scenes from history, Blood of Tyrants fills a void in our understanding of the presidency and our ingenious Founders’ pragmatic approach to issues we still face today.

The Cuisines Of Spain

Author: Teresa Barrenechea
Publisher: Random House Digital, Inc.
ISBN: 9781580085151
Size: 12.40 MB
Format: PDF, Mobi
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One of Spain's most talented culinary ambassadors showcases her culinary heritage through more than 250 recipes, including her own, her friends' recipes, and those of fellow chefs across Spain, from the famed rice dishes of Valencia and the mojos of the Canary Islands to hearty stews and braised meats.

Akelare

Author: Pedro Subijana
Publisher:
ISBN: 9781910690451
Size: 77.95 MB
Format: PDF, ePub, Docs
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After nearly forty years, Pedro Subijana, the three star Michelin chef and his world--famous restaurant, Akela'e, is at the forefront of the New Basque Cuisine, championed in the 70s by Juan Mari Arzak. In the words of Subijana, 'New Basque Cuisine aims to focus on seasonal products but adding a large dose of imagination and pushing back the frontiers'. Above all, he says, 'Throughout the meal, we take care of every last detail to ensure that the occasion is a memorable one'. His restaurant Akelare (a Basque word that has entered the Spanish language, meaning a coven of witches) is in a spectacular location on the slopes of the Monte Igueldo, one of the symbols of the beautiful city of San Sebasti�n, and looks over the Bay of Biscay; it has got to be one of the most special places for a meal anywhere in the world. Here in this visually stunning production you will find some of the culinary creations of Pedro Subijana from the last ten years and you will find excellence, innovation and the avant garde, three terms that could define Akela'e's style, as well as an insight into the work of the kitchen and its extensive team.

Come In We Re Closed

Author: Christine Carroll
Publisher: Running Press
ISBN: 0762447079
Size: 19.91 MB
Format: PDF, Mobi
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Peer behind the “closed” sign in the world’s greatest restaurants, and you may glimpse a packed table whose seats are elusive even to the most in-the-know diner: the daily staff meal. This insider’s look goes behind the scenes to share the one-of-a-kind dishes professional cooks feed each other. Join authors Christine Carroll and Jody Eddy as they share these intimate staff meal traditions, including exclusive interviews and never-before-recorded recipes, from twenty-five iconic restaurants including: Ad Hoc in Napa, California; Mugaritz in San Sebastian, Spain; The Fat Duck in London, England; McCrady's in Charleston, South Carolina; Uchi in Austin, Texas; Michel et Sébastien Bras in Laguiole, France; wd~50 in New York City, New York, and many more. Enjoy more than 100 creative and comforting dishes made to sate hunger and nourish spirits, like skirt steak stuffed with charred scallions; duck and shrimp paella; beef heart and watermelon salad; steamed chicken with lily buds; Turkish red pepper and bulgur soup; homemade tarragon and cherry soda; and buttermilk doughnut holes with apple-honey caramel glaze. It’s finally time to come in from the cold and explore the meals that fuel the hospitality industry; your place has been set.

Spain The Cookbook

Author: Simone and Inés Ortega
Publisher: Phaidon Press
ISBN: 9780714872476
Size: 20.96 MB
Format: PDF, ePub, Mobi
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The bestselling book on traditional and authentic Spanish home cooking Spanish cooks have trusted and relied upon this bible of traditional home cooking ever since it was first published over 40 years ago. True to its original title (1080 recetas de cocina) it contains a comprehensive collection of 1080 authentic Spanish recipes, covering everything from tortilla to bacalao. As well as its simple, easy-to-follow recipes, there are also menu plans, cooking tips, and a glossary and the book is fully illustrated throughout with specially commissioned photographs and over 500 illustrations by the famous Spanish graphic designer and illustrator, Javier Mariscal. This bestselling classic is a friendly and approachable book for all home cooks and covers every Spanish dish you could wish to make.