Indonesian Table

Featuring 125 seminal cookbooks from the last 100 years, Cookbook Book is a celebration of the world's most beautiful, influential and informative cookbooks.

Modernist Cuisine: The Art and Science of Cooking is a revolutionary treatment of cooking that pushes the boundaries of culinary arts. Winner of the 2012 James Beard Award for Cookbook of the Year, this six-volume set was named one of the best cookbooks of the century by the New Yorker. Through thousands of gorgeous photographs and helpful diagrams, the art, science, and technology of cooking come alive. Modernist Cuisine will become a proven companion and inspire you to innovate in your own kitchen.

The Whole Fish Cookbook, groundbreaking seafood chef Josh Niland reveals a completely new way to think about all aspects of fish cookery. From sourcing and butchering to dry ageing and curing, it challenges everything we thought we knew about the subject and invites readers to see fish for what it really is - an amazing, complex source of protein that can and should be treated with exactly the same nose-to-tail reverence as meat. It features more than 60 recipes for dozens of fish species ranging from Smoked Marlin Ham Caesar Salad, Fish Cassoulet and Roast Fish Bone Marrow to - essentially - The Perfect Fish and Chips. Many of us would like to eat more fish but worry about the environmental impact and often end up cooking the same old salmon fillet on repeat. The Whole Fish Cookbook will soon have you embracing new types and will change the way you buy, cook and eat fish. There is so much more to a fish than just the fillet, and it is indeed true what they say about there being more than just a handful of fish in the sea.

Reference pour tous les professionnels du secteur, Le Grand Livre de la Boulangerie est le nouvel outil indispensable du boulanger, qui propose 100 recettes de trois experts en la matiere : Thomas Marie, Meilleur Ouvrier de France, Jean-Marie Lanio et Patrice Mitaille, formateurs a l'Ecole hoteliere de Lausanne. Les 7 chapitres de ce manuel d'apprentissage moderne decryptent avec precision les techniques de preparation des grands classiques de la boulangerie francaise et internationale. Levains : Comme il n'y a pas de bon pain sans levain, ce premier chapitre pose les bases de toute preparation boulangere afin d'en assurer la reussite. Pains regionaux : Certains d'entre eux sont incontournables et contribuent a la reputation gastronomique de notre pays, comme la baguette de tradition. Les autres se degustent principalement dans nos belles regions, qui regorgent de tresors boulangers tels que la fougasse de Provence-Alpes-Cote d'Azur, le subrot d'Alsace ou encore le pain rennais de Bretagne. Pains du monde : Du fameux pain ciabatta italien a l'etonnant pain mantou de Chine, toutes les specialites boulangeres du monde entier sont reunies dans ce chapitre. Des procedes de fabrication varies et des recettes authentiques venues de tous les continents sont a tester. Pains speciaux : Le trio d'auteurs propose des recettes originales et pleines de gout pour mettre un peu de fantaisie dans votre fourneau : pains aux fruits, pain de mie avec incrustations ou encore pains nutritionnels. Brioches et classiques francais : Presque aussi celebres que la baguette, retrouvez les secrets des classiques de la viennoiserie francaise comme le croissant, le kouign-amann breton, la gache vendeenne ou le kouglof alsacien. Brioches du monde : Du stollen d'Allemagne, celebre gateau de Noel, a la gaufre liegeoise en passant par le donut, realisez un tour du monde en 11 recettes moelleuses venues des quatre coins du globe. Douceurs boulangeres : Ces gateaux, que l'on retrouve dans toutes les vitrines, font autant rever les petits que les grands. Cookies au beurre de cacahuete, far breton, pain d'epices ou croquant aux amandes, des recettes gourmandes et regressives a deguster sans tarder. Un livre ecrit par des pros pour les pros, qui presente une boulangerie de qualite, dynamique et diversifiee.

Vegetable small plates are the very heart of this mouth-watering debut book from Rob Howell. With a focus on sustainability and using the very best of ingredients, Rob showcases over 100 recipes from the award-wining Bristol waterfront restaurant for you to mix and match at home, creating greedy feasts for family and friends – or even just for yourself! Although not central to the book, meat and fish recipes abound to satisfy even the hungriest of carnivores, and the desserts are not to be missed. There is something for everyone within these pages. Recipes include: Welsh rarebit toasts Buttermilk fried celeriac Cauliflower bhajis with cashew butter and pickled orange Tempura spring onions with sweet chilli sauce and peanut crumb Chicken schnitzel with sauerkraut Spiced monkfish tail with 3 sauces Doughnuts with carrot jam and Sherry panna cotta With stunning photography to accompany every dish, this is a cookbook to be devoured at once, and then read and cooked from time and time again.