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Synopsis : Ten of the best chefs of today reveal who the 100 chefs of tomorrow will be.
About the Author: Ferran Adria is recognized as the best chef in the world. His legendary talent, creativity and gastronomic innovations have inspired chefs and food-lovers around the world for many years, and make elBulli what it is today.Mario Batali, chef, television host, and writer, is the chef and owner of the Michelin-starred Babbo restaurant, and Del Posto, both in New York City; in 2002 he won the James Beard Foundation's Best Chef: New York City award and in 2005 the JBF awarded him Outstanding Chef of the Year.Shannon Bennett is the chef and owner of Melbourne's award-winning French restaurant, Vue du Monde, celebrated for its homage to classical French cuisine.Alain Ducasse is a famous chef from Monaco, where his 3-Michelin-starred Louis XV restaurant is celebrated for its expert preparation of seasonal ingredients, and Alain Ducasse restaurant at the Plaza Athenee in Paris earned 3 Michelin stars for its modern, authentic French cuisine.Fergus Henderson, famous British chef and cookbook author, founded the St John restaurant and St John Bread Wine to critical acclaim. He is perhaps most well known for his philosophy of "nose to tail eating," also the name of his first cookbook.Yoshihiro Murata is the third-generation chef and owner of the famed Kikunoi restaurant in Kyoto, where he has expanded the vision of traditional Kaiseki cuisine. His TV appearances and books, including the English edition of Kaiseki: The Exquisite Cuisine of Kyoto's Kikunoi Restaurant, have introduced this legendary, exquisitely refined cuisine to audiences worldwide.Gordon Ramsay is an internationally celebrated chef, television personality, and restaurateur. Awarded a total of 14 Michelin Stars, Ramsay is known for his innovative interpretations of classic British food at his eponymous London restaurant.Rene Redzepi is head chef and owner of the two-star Michelin sensation Noma in Copenhagen, Denmark. Drawing on his own cultural heritage, he offers an inventive blend of Nordic and Macedonian cuisine with a distinctive emphasis on regional specialties such as musk ox and local seafood. Hailed as one of the most influential chefs on the international gastronomic scene, culinary wunderkind Redzepi, age 31, has re-invented the Nordic kitchen.Alice Waters founded Chez Panisse in Berkeley, Calif., in 1971, and a food revolution was born. Serving a single fixed-price menu that changes daily, Chez Panisse serves only the highest quality seasonal products. One could argue that no single person has had a greater impact on American food. Alice is the author of eight books and has received numerous awards, including the James Beard Foundation Humanitarian Award in 1997 and Bon Appetit magazine's Lifetime Achievement Award in 2000.Jacky Yu's restaurant Xi Yan, which opened in Hong Kong 2000, is one of the most coveted tables in the city. He has since opened three more restaurants in Hong Kong and one in Singapore, and with his own TV show and three bestselling cookbooks, Yu is China's most famous chef.
Etat du livre : New
Description du livre État : Good. This item is in good condition. All pages and covers are readable. There are no stains or tears. Dust jacket is present if applicable. May contain small amounts of writing and/or highlighting. Spine and cover may show signs of wear. May not contain supplementary items such as CD's or DVD's. We ship within 1 business day. N° de réf. du libraire 34FDR30049T5_ns
Description du livre Phaidon Press, 2010. Paperback. État : Very Good. N° de réf. du libraire mon0001386740
Description du livre Phaidon Press. Paperback. État : GOOD. book was well loved but cared for. Possible ex-library copy with all the usual markings and stickers. Some light textual notes, highlighting and underling. N° de réf. du libraire 2738107831
Description du livre Phaidon Press, Incorporated. État : Good. Ships SAME or NEXT business day. We Ship to APO/FPO addr. Choose EXPEDITED shipping and receive in 2-5 business days within the United States. See our member profile for customer support contact info. We have an easy return policy. N° de réf. du libraire 43244797
Description du livre Phaidon Press 05/11/2010, 2010. Paperback. État : Very Good. Mild shelf/storage wear to extremities. Minor wear/grubbiness to corners of text-block, but content is fine. Book. N° de réf. du libraire 105848-11
Description du livre Phaidon Press Ltd, 2010. PAP. État : New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. N° de réf. du libraire H8-9780714859576
Description du livre Phaidon Press, 2010. Paperback. État : Used: Good. N° de réf. du libraire SONG0714859575
Description du livre Phaidon Press, 2010. Paperback. État : Used: Like New. Softcover. Good binding and cover. Clean, unmarked pages. This is an oversized or heavy book, that requires additional postage for international delivery outside the US. N° de réf. du libraire 1705160023
Description du livre PHAIDON PRESS INC, United Kingdom, 2010. Trade Paperback. État : Fine. TRADE PAPERBACK Legendary independent bookstore online since 1994. Reliable customer service and no-hassle return policy. May have small mark or shelf wear General. Book: REMAINDERS, Fine. Bookseller Inventory # 06978071485957601. N° de réf. du libraire 06978071485957601
Description du livre PHAIDON PRESS INC, United Kingdom, 2010. Trade Paperback. État : Very Good. TRADE PAPERBACK Legendary independent bookstore online since 1994. Reliable customer service and no-hassle return policy. May have small mark or shelf wear Cooking and Food>Regional and Ethnic>International General. Book: REMAINDERS, Very Good. Bookseller Inventory # 18978071485957600. N° de réf. du libraire 18978071485957600