The MICHELIN Guide Great Britain & Ireland 2019 is the definitive resource for carefully researched, objective recommendations to 2,200 restaurants, including 600 pubs and 1,500+ hotels with 500 B&B's in England, Scotland, Wales and Ireland. Anonymous inspectors use the famed Michelin food star rating system to create a substantive selection of restaurants across the British Isles, offering a diverse choice for all budgets. Visitors can craft a memorable trip by relying on the recommendations in this annually updated guide with its descriptive symbols and helpful maps. Our famous one, two and three stars identify establishments serving the highest quality cuisine - taking into account the quality of ingredients, the mastery of technique and flavors, the levels of creativity and, of course, consistency. In addition, the Bib Gourmand symbol (also known as the inspectors' favorites) highlights restaurants offering good quality at a good value. Bib Gourmands are awarded for simple yet skillful cooking for under 28 or 40. To accompany the restaurant and hotel guide, try the Michelin Green Guides for Great Britain, Ireland, and Scotland for in-depth sightseeing options or pick up the Michelin Road and Tourist Maps for these countries while planning or driving through these countries: Great Britain & Ireland Map No. 713, Ireland Map No. 712, Scotland Map No. 501 and the Wales, England Midlands & Southwest Maps No. 503.
The updated Green Guide Italy offers travelers the inspiration to create a memorable journey, with the country's must-see cities, historic cathedrals, castles and Roman ruins, its wine regions and gourmet destinations, its outdoor activities and natural settings, or Michelin s many driving itineraries. From the postcard-perfect Lakes region to sunny Sicilian villages, Michelin's celebrated star-rating system pinpoints Italy s highlights. Recommendations for great places to eat and sleep, clear maps and practical information complete the picture for a successful trip."
The ultimate recipe collection and food-preparation guide based on the French chef author's philosophies about how good food should stimulate each of the senses shares seven hundred French and Mediterranean recipes that incorporate ten key cooking styles, in a detailed reference that provides for a wide range of ingredients and courses.
Author: Jamie Oliver
Publisher: Michael Joseph
Release Date: 2014
Genre: Comfort food
Jamie's new cookbook brings together 100 ultimate comfort food recipes from around the world. It's all about the dishes that are close to your heart, that put a smile on your face and make you feel happy, loved, safe and secure. Inspired by everything from childhood memories to the changing of the seasons, and taking into account the guilty pleasures and sweet indulgences that everyone enjoys, it's brimming with exciting recipes you'll fall in love with. Jamie's Comfort Food is all about the food you really want to eat, made exactly how you like it. With this in mind, the book features ultimate versions of all-time favourites, and also introduces cherished dishes from countries around the world, providing a delicious recipe for every occasion. This isn't everyday cooking - this is about weekends, holidays, celebrations and occasions. Whether you're home alone, or sharing the love with a big group of family or friends, there really is something for everyone. Celebrating the beauty of good food is at the heart of this book, and it's jam-packed with incredible photography. Written in Jamie's usual down-to-earth and easy-to-understand style, the methods are precise and have been tested to the hilt, so are guaranteed to work, but this time Jamie has turned the edit filter off, and shares extra hints, tips and ideas throughout to ensure you achieve the best possible results. This is about making food the very best it can be, and embracing the rituals of cooking. Recipes include everything from mighty moussaka, delicate gyoza with crispy wings, steaming ramen and katsu curry to super eggs Benedict, scrumptious sticky toffee pudding and tutti frutti pear tarte tatin. Treat yourself, and your loved ones, with Jamie's Comfort Food.
Author: Christine Macel
Publisher: Rizzoli International Publications
Release Date: 2017-09-05
The official two volume catalog dedicated to the 57th International Art Exhibition of La Biennale di Venezia. Volume I of the two volume set dedicated to the Biennale Arte 2017 features four pages devoted to each invited artist. These pages include a critical essay and a statement by the artist supporting their works on display, as well as supplementary images that describe the artist's practice. Volume II is dedicated to the national participations, the special projects, and the collateral events. Texts and images describe and illustrate each of the individual exhibitions. These volumes are designed by Studio deValence, Paris, the firm that designed the graphic identity of the Biennale Arte 2017. The Exhibition offers theme that unfolds over the course of nine chapters or families of artists, beginning with two introductory realms in the Central Pavilion, followed by another seven across the Arsenale through the Giardino delle Vergini. There are 120 invited artists from 51 countries; 103 of these are participating for the first time. Each of the nine chapters or families of artists of the Exhibition represents a Pavilion in itself, or rather a Trans-Pavilion as it is trans-national by nature but echoes the Biennale's historical organisation into pavilions, the number of which has steadily increased since the end of the 1990s From the "Pavilion of Artists and Books" to the "Pavilion of Time and Infinity", these nine episodes tell a story that is often discursive and at times paradoxical, with detours that mirror the world's complexities, a multiplicity of approaches and a wide variety of practices. The Exhibition is intended as an experience, an extrovert movement from the self to the other, towards a common space beyond the defined dimensions, and onwards to the idea of a potential neo-humanism. Starting with the Pavilion of Artists and Books, the Exhibition reveals its premise, a dialectic that involves the whole of contemporary society, beyond the artist himself, and addresses the organisation of society and its values. A series of parallel events will animate the Exhibition,following the same curatorial premise, which is to place artists at the heart of the exhibition. The catalogue is exclusively dedicated to the artists who are invited to present visual and textual documentation about their practice and their environment.
La Mere Brazier was the most famous restaurant in France from the moment it opened in 1921. Its namesake, Eugénie Brazier, was the first woman ever to be awarded 6 Michelin stars. She was the inspiration and mentor for all modern French cooking. A masterclass on how to cook, this book reveals over 300 of Brazier's recipes that stunned all of France - from her Bresse chicken in mourning (with truffles) to her lobster Aurora - as well as simple traditional recipes that anyone can easily follow at home. Written in her own words, each page captures the unique atmosphere of France, of French society, of French cooking and of the relationships between men and women.
The No 1 bestseller I love this book. It's the very first thing I ever wrote, and I never thought the person worst at English in my school would end up writing a book. It's largely made up of recipes scribbled on the back of order forms and beer mats, collected together in a black bin liner that my wife almost threw away twice - it's a miracle this book ever came to be! Because of this book, a lot of blokes were henpecked into doing a bit of cooking. Good job too! The salad and pasta recipes are real winners, but the one people still talk about all the time is my perfect roast chicken, with its herb butter stuffed right under the skin of the bird. I think one of the best things about the recipes in The Naked Chef is that the ingredients are totally accessible. It's the key element to my cooking: simple, quick recipes that can be made by everyone. Happy cooking. Love, Jamie O xxx 'Simply brilliant cooking, and Jamie's recipes are a joy' Nigel Slater 'When teenagers start asking for Jamie Oliver's cook books as a present, you know the tide has turned' Daily Telegraph
The completely revised new edition of the best‐selling restaurant guidebook, which sold over 100,000 copies. This is the ultimate restaurant guide written by the real experts: more than 600 of the world’s best chefs, including recommendations from René Redzepi, David Chang, Jason Atherton, Shannon Bennett, Helena Rizzo, Massimo Bottura, Yotam Ottolenghi, Yoshihiro Narisawa and hundreds more. The book features more than 3,000 restaurants in more than 70 countries, including detailed city maps, reviews, reservation policies, key information and honest comments from the chefs themselves. Where Chefs Eat will once again be available as an App released to coincide with publication.
Author: George Calombaris
Publisher: New Holland Pub Pty Limited
Release Date: 2008
The dark floors, leather banquettes and wooden chandelier of this well known Melbourne restaurant, together with its open theatre style kitchen, create an ambience as exciting as the food being served.?This beautiful book is brought to you by well known MasterChef judge George Calombaris. George's cuisine has seen him become a much talked about chef in the international cooking circuit. As a result, George was voted as one of the top 40 chefs of influence in the world by the Global food and Wine Magazine. Filled with sumptuous recipes and great photography it evokes the true essence of The Press Club. Enjoy The Press Club dishes and remember, recipes are not set in stone, they're guidelines - cooking comes from the heart.
" The award‐winning food photographer and founder of the cult favorite Fool magazine invites you to pull up a chair and join the intimate family meals at some of the world’s finest restaurants, including Blue Hill at Stone Barns, Chez Panisse, Roberta’s, wd‐50, Attica, Mugaritz, Maison Pic, Noma, Osteria Francescana, St. John, and The French Laundry. Eating with the Chefs features 200 photographs by Pers‐Anders Jorgensen and more than 50 home cooking recipes from restaurants handpicked for their unique staff meal traditions. The book includes appetizers and main dishes, as well as desserts. Learn to make Apple Compote with Apple Streusel Topping from The French Laundry, Brownies from Noma, the wd‐50 Big Mac, Emmer Wheat Foccacia from Stone Barns, and Summer Vegetable Soup with Pesto from Chez Panisse. More family‐style than fine dining, these dishes utilize simple ingredients and can be easily adapted for two people, a small group, or a larger party. The book is filled with Jorgensen’s evocative photos that showcase not only the food, but candid, behind‐the‐scenes moments, making this as much a visual treat as it is a practical cookbook. "
Inspiring interiors that have a personal, handcrafted feel. This lavishly photographed interiors book shows how to leave behind design "rules" to create truly beautiful, original interiors. For more than twenty years, Kit Kemp has been at the forefront of the international design community, with her signature style that mixes contemporary elements with antiques and junk-shop finds, luxurious fabrics with printed wallpapers, and hand-finished detailing with collections of simple objects that create impact. She avoids taking design too seriously, playing with scale, color and pattern to create very personal, handcrafted spaces. Alongside the stunning images of room sets and detailed close-ups will be the inspiration behind Kit’s work and her tips for creating your own version of her style at home. Interiors are meant for living in, and the key is to create a space that is comfortable and beautiful and reflects who you really are.