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The recipe :classic dishes for the home cook from the world's best chefs /

レコード種別:	言語・文字資料 (印刷物) : 単行資料
タイトル / 著者:	The recipe :/ Josh Emett ; photographs by Kieran E. Scott.
その他のタイトル:	classic dishes for the home cook from the world's best chefs /
著者:	Emett, Josh.
その他の著者:	Scott, Kieran
出版された:	New York :Rizzoli,c2019
記述:	544,[1] p. :col. ill. ;22 cm.
注記:	Includes index.
主題:	Cooking. -
国際標準図書番号 (ISBN):	9780847863464
国際標準図書番号 (ISBN):	0847863468

The recipe :classic dishes for the home cook from the world's best chefs /
Emett, Josh.

The recipe :classic dishes for the home cook from the world's best chefs /Josh Emett ; photographs by Kieran E. Scott. - New York :Rizzoli,c2019 - 544,[1] p. :col. ill. ;22 cm.

Includes index.

"Josh Emett, holder of three Michelin stars and best known for opening Gordon Ramsay's restaurant at the London Hotel in New York, has collected the most important classic recipes from the world's most acclaimed chefs to create a kind of Larousse Gastronomique of the 21st century. These are the best new classics that have emerged during the last 50 years from culinary stars. Each recipe has been tested by Emett in his home kitchen, and he includes guidance and advice for the home cook-- discussing complexity, preparation, key elements, complements for planning a larger menu, and tips of the trade. Featuring specially commissioned photographs, the book is organized into 12 easy-to-follow sections from basics (stocks, sauces, and dressings), to grains and vegetables, meats, seafood, baking, and more. Each section includes a dedicated introduction with key knowledge elements."--Amazon.com.

ISBN: 9780847863464NT535

LCCN: 2018965995Subjects--Topical Terms:

190424
Cooking.

Dewey Class. No.: 641.5

The recipe :classic dishes for the home cook from the world's best chefs /
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520 $a "Josh Emett, holder of three Michelin stars and best known for opening Gordon Ramsay's restaurant at the London Hotel in New York, has collected the most important classic recipes from the world's most acclaimed chefs to create a kind of Larousse Gastronomique of the 21st century. These are the best new classics that have emerged during the last 50 years from culinary stars. Each recipe has been tested by Emett in his home kitchen, and he includes guidance and advice for the home cook-- discussing complexity, preparation, key elements, complements for planning a larger menu, and tips of the trade. Featuring specially commissioned photographs, the book is organized into 12 easy-to-follow sections from basics (stocks, sauces, and dressings), to grains and vegetables, meats, seafood, baking, and more. Each section includes a dedicated introduction with key knowledge elements."--Amazon.com.
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