Locals and travelers looking for great places to have a meal reach for the MICHELIN Guide New York City 2014 where they’ll find meticulously researched, objective recommendations to approximately 950 delicious restaurants in the Big Apple, a city where cuisine reigns supreme. The MICHELIN Guide, updated annually, pleases all palates and pocketbooks. Recession-proof dining options can be found among the Under $25 restaurants and those with the Bib Gourmand designation—a distinction that highlights inspectors' favorites for good food at reasonable prices. Local, anonymous, professional inspectors use the renowned Michelin food star rating system to create the restaurant selection, with its famed Michelin stars indicating culinary excellence. Readers will find a wealth of helpful information on their restaurant choices: time-tested Michelin symbols describe such features as cash-only, wheelchair-accessible and valet parking establishments. Newer symbols include restaurants specializing in dim sum and offering notable beer, wine, sake and cocktail lists. The guide's organization makes fast work of deciding where and what to eat: grouping by neighborhood facilitates spur-of-the-moment decision-making while multiple, user-friendly indexes inspire more specific dining choices. Readers can consult an alphabetical list of restaurants, as well as lists of starred, Bib Gourmand and Under $25 restaurants. Lists also include cuisine by category, cuisine by neighborhood, brunch and late-night dining. As a final step, 24 colorful city and neighborhood maps quickly locate restaurants so diners can find their way. Since only the best make the cut, and all establishments are recommended, readers can feel confident in their choices.
La guía MICHELIN New York City 2012 cuenta con una selección de 874 establecimientos, de los que 69 son hoteles y 805 restaurantes que representan 58 tipos de cocina. Además, para facilitarnos la elección, los inspectores de La guía MICHELIN nos señalan con el pictograma “Bib Gourmand” 114 establecimientos que ofrecen una cocina de calidad a un máximo de 40 dólares, más impuestos y propinas. En esta edición de 2012, también se destacan en color rojo 72 hoteles y restaurantes especialmente agradables. Por supuesto, como es tradicional, La guía MICHELIN nos ofrece su selección de establecimientos con la cocina de mejor calidad, que son clasificados mediante las conocidas “estrellas de la buena mesa”: tres para las cocinas excepcionales, dos para las excelentes y una para las que se consideran muy buenas en su categoría.
Looking for a great meal? Discover a selection of 855 scrumptious restaurants, all recommended, in the MICHELIN Guide New York City 2018. Trained anonymous inspectors use the famous Michelin food star rating system to create the ultimate restaurant guide to the city, offering a wealth of tasty cuisines for all budgets. Visitors and locals alike can rely on this annually updated guide with its helpful maps, handy thematic indexes and objective descriptions for a memorable culinary experience.
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.
MICHELIN Guide Main Cities of Europe 2018 offers European travelers great places to eat and stay for a memorable trip with a selection of restaurant and hotels in 36 European cities. Anonymous trained inspectors visit and select restaurants while applying the celebrated Michelin food star-rating system, and use a similar process for hotels. The result: a range of recommended establishments for all tastes and budgets. Travelers can feel confident relying on Michelin since only the best make the cut.
Author: Gabrielle Hamilton
Publisher: Random House
Release Date: 2014-11-04
NEW YORK TIMES BESTSELLER From Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY NAMED ONE OF THE BEST BOOKS OF THE SEASON BY Time • O: The Oprah Magazine • Bon Appétit • Eater A self-trained cook turned James Beard Award–winning chef, Gabrielle Hamilton opened Prune on New York’s Lower East Side fifteen years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways. The result is delicious food that satisfies on many levels. Highly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant’s kitchen binders. It is written to Gabrielle’s cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks—a head’s up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish. Complete with more than with more than 250 recipes and 250 color photographs, home cooks will find Prune’s most requested recipes—Grilled Head-on Shrimp with Anchovy Butter, Bread Heels and Pan Drippings Salad, Tongue and Octopus with Salsa Verde and Mimosa’d Egg, Roasted Capon on Garlic Crouton, Prune’s famous Bloody Mary (and all 10 variations). Plus, among other items, a chapter entitled “Garbage”—smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune. Featured here are the recipes, approach, philosophy, evolution, and nuances that make them distinctively Prune’s. Unconventional and honest, in both tone and content, this book is a welcome expression of the cookbook as we know it. Praise for Prune “Fresh, fascinating . . . entirely pleasurable . . . Since 1999, when the chef Gabrielle Hamilton put Triscuits and canned sardines on the first menu of her East Village bistro, Prune, she has nonchalantly broken countless rules of the food world. The rule that a successful restaurant must breed an empire. The rule that chefs who happen to be women should unconditionally support one another. The rule that great chefs don’t make great writers (with her memoir, Blood, Bones & Butter). And now, the rule that restaurant food has to be simplified and prettied up for home cooks in order to produce a useful, irresistible cookbook. . . . [Prune] is the closest thing to the bulging loose-leaf binder, stuck in a corner of almost every restaurant kitchen, ever to be printed and bound between cloth covers. (These happen to be a beautiful deep, dark magenta.)”—The New York Times “One of the most brilliantly minimalist cookbooks in recent memory . . . at once conveys the thrill of restaurant cooking and the wisdom of the author, while making for a charged reading experience.”—Publishers Weekly (starred review) From the Hardcover edition.
For locals and travelers looking for great places to eat, MICHELIN Guide Chicago 2017 is the definitive source with carefully researched, objective recommendations to approximately 300 delectable restaurants covering 40 different cuisines. Anonymous experienced inspectors use the renowned Michelin food star rating system to craft an objective list of suggested restaurants. The selection offers choices for all palates and pocketbooks. Readers can safely rely on the annually updated guide since all restaurants in the guide are recommended."
Looking for a great meal? Discover a selection of 500 tasty restaurants, all recommended, in the MICHELIN Guide San Francisco Bay Area & Wine Country 2018. Trained anonymous inspectors use the famous Michelin food star rating system to create the ultimate restaurant guide to the city, offering a variety of cuisines for all budgets. Both visitors and locals can rely on this annually updated guide with its maps, thematic indexes and objective descriptions for a memorable culinary experience.
The MICHELIN Guide London 2019 is the go-to resource for carefully researched, objective recommendations to 600+ delicious restaurants from gastropubs to the famous starred dining establishments. Anonymous inspectors use the famed Michelin food star rating system to create a substantive selection of restaurants across the city, offering a diverse choice of cuisines 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 (for 3 courses). The guide highlights, with special symbols, establishments featuring: interesting wine list- notable cocktail list- great view- outside dining, garden or park- wheelchair accessible- breakfast- vegetarian menus- small plates- private dining room- restaurants offering lower priced theatre men. To explore London further, check out the Michelin Green Guide London, the Michelin Map & Guide London and the Michelin Laminated City Map of London.
Author: Korean Culture and Information Service
Publisher: Korean Culture and Information Service
Release Date: 2017-04-27
A monthly magazine to promote a better understanding of Korea around the world. Produced entirely in English, the magazine explores a broad range of topics including politics, the economy, and culture, offering the international community an accessible and informative introduction to Korea.
Author: Helen You
Publisher: Clarkson Potter
Release Date: 2017-01-17
"Flushing jiaozi master Helen You’s guide to what many consider the best shuijiao (or boiled Chinese dumplings) in town." [New York magazine] From the restaurant where adventurous foodies get the freshest dumplings in New York City, comes the ultimate Chinese cookbook with 60 recipes for classic and unexpected dumplings and dim sum-like side dishes. New York Times critic Pete Wells calls Helen You "a kind of genius for creating miniature worlds of flavor" and, indeed her recipes redefine the dumpling: Lamb and Green Squash with Sichuan pepper; Spicy Shrimp and Celery; Wood Ear Mushroom and Cabbage; and desserts such as Sweet Pumpkin and Black Sesame Tang Yuan. With information on the elements of a great dumpling, stunning photography, and detailed instructions for folding and cooking dumplings, this cookbook is a jumping-off point for creating your own galaxy of flavors.
Author: Eric Ripert
Publisher: Random House Trade Paperbacks
Release Date: 2017-02-15
Genre: Biography & Autobiography
NEW YORK TIMES BESTSELLER * Hailed by Anthony Bourdain as "heartbreaking, horrifying, poignant, and inspiring," 32 Yolks is the brave and affecting coming-of-age story about the making of a French chef, from the culinary icon behind the renowned New York City restaurant Le Bernardin. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY NPR In an industry where celebrity chefs are known as much for their salty talk and quick tempers as their food, Eric Ripert stands out. The winner of four James Beard Awards, co-owner and chef of a world-renowned restaurant, and recipient of countless Michelin stars, Ripert embodies elegance and culinary perfection. But before the accolades, before he even knew how to make a proper hollandaise sauce, Eric Ripert was a lonely young boy in the south of France whose life was falling apart. Ripert's parents divorced when he was six, separating him from the father he idolized and replacing him with a cold, bullying stepfather who insisted that Ripert be sent away to boarding school. A few years later, Ripert's father died on a hiking trip. Through these tough times, the one thing that gave Ripert comfort was food. Told that boys had no place in the kitchen, Ripert would instead watch from the doorway as his mother rolled couscous by hand or his grandmother pressed out the buttery dough for the treat he loved above all others, tarte aux pommes. When an eccentric local chef took him under his wing, an eleven-year-old Ripert realized that food was more than just an escape: It was his calling. That passion would carry him through the drudgery of culinary school and into the high-pressure world of Paris's most elite restaurants, where Ripert discovered that learning to cook was the easy part--surviving the line was the battle. Taking us from Eric Ripert's childhood in the south of France and the mountains of Andorra into the demanding kitchens of such legendary Parisian chefs as Jo�l Robuchon and Dominique Bouchet, until, at the age of twenty-four, Ripert made his way to the United States, 32 Yolks is the tender and richly told story of how one of our greatest living chefs found himself--and his home--in the kitchen. Praise for Eric Ripert's 32 Yolks "Passionate, poetical . . . What makes 32 Yolks compelling is the honesty and laudable humility Ripert brings to the telling."--Chicago Tribune "With a vulnerability and honesty that is breathtaking . . . Ripert takes us into the mind of a boy with thoughts so sweet they will cause you to weep. He also lets us into the mind of the man he is today, revealing all the golden cracks and chips that made him more valuable to those around him."--The Wall Street Journal "Eric Ripert makes magic with 32 Yolks."--Vanity Fair "32 Yolks may not be what you'd expect from a charming, Emmy-winning cooking show host and cookbook author. In the book, there are, of course, scenes of elaborate meals both eaten and prepared. . . . But Ripert's story is, for the most part, one of profound loss."--Los Angeles Times "This book demonstrates just how amazing Eric's life has been both inside and outside of the kitchen. It makes total sense now to see him become one of the greatest chefs in the world today. This is a portrait of a chef as a young man."--David Chang