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About the Author

Critically acclaimed chef Josh Emett has worked with Gordon Ramsay, including as head chef at London s Savoy Grill (one Michelin star) under Marcus Wareing, and opening Ramsay restaurants in New York (two Michelin stars), Los Angeles (one Michelin star) and Melbourne. He was named New York Rising Star Chef in 2008, appeared in the US edition of Hell s Kitchen as a guest judge, and competed in Food Network s Chopped which he won convincingly against three other New York chefs. Kieran E. Scott began his photographic career in London in the late 1980s under the tutelage of acclaimed food and travel photographer Anthony Blake and has worked with the world s leading magazines including Travel + Leisure, Food and Wine, Conde Nast Traveller, Departures and Vogue.

Reviews

"World-renowned New Zealand chef, Emett, recreates 317 modern-classic recipes from the past 50 years from the world's finest, contemporary global chefs, in this must-have new cookbook. Covering all kinds of cuisines and dishes, from David Chang's Momofuku Ramen, to Daniel Boulud's Veal Shoulder Goulash; this gem of a book has been written in a way that makes the recipes super accessible for the home cook (while still feeling like you're cooking something fancy), with helpful author notes and tips throughout. It also has a useful pastry section, conversion charts, and glossary section at the back, that makes it more than 'just' a cook book. This should be on every foodie's wish list this year (hint-hint to anyone who knows me!)"
-Tara Holland, assistant food editor, Rachael Ray Every Day


"Recipes
is inspiring, creative and exclusive. It is rare you find so many classic - old and modern - recipes in one place. To say that the recipes are delicious, scrumptious and mouth-watering is an understatement. With dozens of tips and variations, you've got endless inspiration for a lifetime of goodness. This beautifully manufactured book with stunning images of the dishes will fit not only your kitchen but also your living room. But, there must be a copy in the kitchen." -The Washington Book Review

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