Assemble the world's best chefs, present their most renowned recipes in a concise format with stunning photographs and easily accessible ingredients and directions, and you have a festival of culinary delight that will be a inspirational visual reference for years to come.— Cheryl
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.
About the Author
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.
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.
"World-renowned New Zealand chef, Emett, recreates 317 modern-classic recipes from the past 50 years from the world’s finest, contemporary global chefs, in this must-have new cookbook. Covering all kinds of cuisines and dishes, from David Chang’s Momofuku Ramen, to Daniel Boulud’s Veal Shoulder Goulash; this gem of a book has been written in a way that makes the recipes super accessible for the home cook (while still feeling like you’re cooking something fancy), with helpful author notes and tips throughout. It also has a useful pastry section, conversion charts, and glossary section at the back, that makes it more than ‘just’ a cook book. This should be on every foodie’s wish list this year (hint-hint to anyone who knows me!)"
—Tara Holland, assistant food editor, Rachael Ray Every Day
"Recipes is inspiring, creative and exclusive. It is rare you find so many classic — old and modern — recipes in one place. To say that the recipes are delicious, scrumptious and mouth-watering is an understatement. With dozens of tips and variations, you’ve got endless inspiration for a lifetime of goodness. This beautifully manufactured book with stunning images of the dishes will fit not only your kitchen but also your living room. But, there must be a copy in the kitchen." —The Washington Book Review