Daniel Humm and Will Guidara, of Eleven Madison Park, take readers on a journey of around some 50 farms in New York, exploring the region’s centuries-old farming traditions and outstanding ingredients. Complemented with Daniel’s reinterpretations of New York dishes, such as smoked ﬁsh and oyster pan roast, I Love NY introduces an exciting new concept that adds to the city’s already legendary urban gastronomic scene—New York regional cuisine.
Sicily is an island of many cultures. From early African migrants, to Greek colonisers and Arabic invaders, its history is a long and complicated one that is reflected in the richness and complexity of its cuisine—a cuisine that Sicily manages to capture beautifully, through its vivid imagery and mouth-watering recipes.
With specially commissioned paintings by award-winning botanical artist Fiona Strickland, this book is every bit as elegant as it is useful. It provides a complete guide on how to use eggs in every element of your cooking – from sauces to scones, salads and stacciatella, a traditional Italian soup, to the exotic sounding Japanese dish – Chawanmushi.
Beginning with a section called ‘Inside our Pantry’, The Green Kitchen cookbook is filled with homely, healthy and everyday vegetarian recipes. But, don’t be fooled into thinking it’s anything ordinary. Among the list of ingredients, which feature throughout the cookbook, are things like chestnut flour and kimchi, nut milk and the wonderfully versatile Beluga lentil.
Not just another baking book, pastry chef Roger Pizey’s World’s Best Cakes could be tipped as one of the world’s best, with a foreword by Marco Pierre White, photography by Šárka Babická, sections on where to eat cake in Tokyo, London, Melbourne and New York—not to mention 250 delicious cake recipes from Raspberry Genoise to Chocolate Kugelhopf.
Illustrated with artwork from avant-garde artists Tracey Emin and Sarah Lucas and photography from award-winning food photographer Jason Lowe, this collection of British restaurateur Mark Hix’s favourite recipes is what we hope to be the first in a long series of perfect coffee table titles.
Described by Raymond Blanc as ‘one of the most inspiring chefs of his generation’, Michael Caines’ first book is a treat for the senses, with striking photography by David Griffin and delicious recipes inspired by the menu at his two Michelin-starred restaurant Gidleigh Park in Devon and his time in France, working under the great Joël Robuchon.
Set for release in time for the start of the season, this comprehensive guide to champagne (an updated edition of the internationally acclaimed The Champagne Guide, winner of the 2011 Louis Roederer International Champagne Writer of the Year Award) could prove a useful asset to choosing the latest, freshest releases for your Christmas and New Year celebrations.