食谱：世界各地厨师的经典食谱（米其林三星主厨编著） The Recipe : Classic dishes for the home cook from the world's best chefs

基本信息

Format:Hardback 544 pages, 225 colour photographs

Publisher:Rizzoli International Publications

Imprint:Rizzoli International Publications

ISBN:9780789337894

Published:22 Mar 2022

Weight:1476g

Dimensions:182 x 221 x 42 (mm)

页面参数仅供参考，具体以实物为准

书籍简介

米其林三星主厨乔希·埃米特（Josh Emett）汇集了世界上150位知名的厨师的300多份重要的经典菜谱。总的来说，这是一本来自世界高级餐厅的蓝带烹饪的精华汇编，设计优雅，经得起厨房的使用，但也有古典的美感，肯定会让任何美食爱好者或认真的家庭厨师感到高兴。

乔希·埃米特是米其林三星主厨，因在纽约伦敦酒店开设戈登·拉姆齐餐厅而闻名，他从世界上知名的厨师那里收集了重要的经典食谱，创造了一种21世纪的拉鲁斯美食。这些都是过去50年中出现的烹饪明星的新经典。

每道菜都经过埃米特在家中厨房的测试，他还包括对家庭厨师的指导和建议，讨论了复杂性、准备工作、关键元素、规划大型菜单的补充，以及贸易技巧。

本书以特别委托的照片为特色，分为12个简单易行的部分，从基础知识（汤汁、酱汁和调味品）到谷物和蔬菜、肉类、海鲜、烘烤等。每一节都有一个专门的介绍，包括关键的知识要素。

Michelin-starred chef Josh Emett brings together more than 300 of the most important classic recipes by 150 of the world's most acclaimed chefs. Taken together, this is a compendium of the crème de la crème of blue ribbon cooking from the world's top restaurants in an elegantly designed volume that will stand up to use in the kitchen but be classically beautiful to behold - sure to delight any food lover or serious home cook.

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.

作者简介

备受好评的厨师乔希·埃米特曾与戈登-拉姆塞合作，包括在马库斯-瓦林手下的伦敦萨沃伊烧烤餐厅（米其林一星）担任主厨，并在纽约（米其林二星）、洛杉矶（米其林一星）和墨尔本开设拉姆塞餐厅。他在2008年被评为纽约新星厨师，作为客座评委出现在美国版的《地狱厨房》中，并参加了食品网络的Chopped节目，他在与其他三位纽约厨师的竞争中令人信服地获胜。

Critically acclaimed chef Josh Emett has worked with Gordon Ramsay, including as head chef at London's Savoy Grill (one Michelin star) under Marcus Wareing, and opening Ramsay restaurants in New York (two Michelin stars), Los Angeles (one Michelin star) and Melbourne. He was named New York Rising Star Chef in 2008, appeared in the US edition of Hell's Kitchen as a guest judge, and competed in Food Network's Chopped which he won convincingly against three other New York chefs.

基兰·E·斯科特于20世纪80年代末在伦敦开始了他的摄影生涯，师从著名的食品和旅游摄影师安东尼·布莱克，并与杂志合作，包括《旅游+休闲》、《美食与美酒》、《康德纳斯特旅行者》、《出发》和《时尚》。

Kieran E. Scott began his photographic career in London in the late 1980s under the tutelage of acclaimed food and travel photographer Anthony Blake and has worked with the world's leading magazines including Travel + Leisure, Food & Wine, Condé Nast Traveller, Departures and Vogue.