Quentin Bacon Bücher

Kein Geringerer als Ferran Adrià, der beste Koch der Welt, hat Masaharu Morimoto, dem wohl bekanntesten Koch aus Japan, den Ritterschlag verliehen. In der Tat vermag Morimoto mit seinen Kochkreationen jeden zu begeistern: Er revolutioniert die japanische Küche mit internationalen Einflüssen, mediterranen Zutaten und französicher Perfektion. Nun gibt es erstmals die Gelegenheit, diese kreativen und innovativen asiatisch-europäischen Gerichte des japanischen Küchengottes selbst nachzukochen. »Als ich Morimoto kennenlernte, habe ich begriffen, dass man nicht nur mit dem Herzen und den Händen kochen kann, sondern auch mit der Seele.« Ferran Adrià

Blending Latin culture and cuisine with stunning photography of food and family celebrations, the premier Cuban-American restauranteur Fernando Saralegui demystifies Latin-American cooking.

From the Danish to eclair, sweet pies and tarts of all shapes and sizes through to mouth watering savoury dishes, this book sets out to inform the reader about the different types of pastries available (including some of the more rare), and includes advice on making, kneading, rolling and glazing.

Christmas is a time for entertaining and for the host that means hours spent planning, shopping and decorating the house. With a good guidebook in hand, the work of holiday entertaining can be one of the joys of the seasons.

Jean-Georges Vongerichten's cooking is sophisticated yet uncomplicated, blending French and Asian influences into an original culinary style that is both creative and intensely flavorful, using few ingredients. Now, with coauthor Mark Bittman, he brings this extraordinary cuisine to home kitchens. The recipes feature straightforward instructions, utilize readily available ingredients, and many can be prepared in thirty minutes or less. Some are inspired by dishes from Vongerichten's acclaimed restaurants—Jean Georges, Vong, and JoJo. Highlights include Fennel and Apple Salad with Juniper, 10-minute Green Gazpacho, and Warm, Soft Chocolate Cake. Signature dishes are made accessible for home cooks, such as Scallops and Cauliflower with Caper-Raisin Sauce and Chicken Soup with Coconut Milk and Lemongrass. For quick midweek meals, try Savoy Slaw with Citrus, Ginger, and Mustard or Dill-Stuffed Shrimp with Baked Lemon. For weekend gatherings, start with Beet and Ginger Salad, follow with Gently Cooked Salmon with Mashed Potatoes, and impress guests with Apple Confit. This long-awaited cookbook transforms your kitchen into a four-star restaurant with inspired recipes and innovative techniques.