Gabriel Kreuther

From award-winning chef Gabriel Kreuther, the definitive cookbook on rustic French cooking from Alsace Gabriel Kreuther is the cookbook fans of the James Beard Award-winning chef have long been waiting for. From one of the most respected chefs in the United States, this cookbook showcases the recipes inspired by Kreuther’s French-Swiss-German training and refined global style, one that embraces the spirits of both Alsace, his homeland, and of New York City, his adopted home. Sharing his restaurant creations and interpretations of traditional Alsatian dishes, Kreuther will teach the proper techniques for making every dish, whether simple or complex, a success. Recipes include everything from the chef's take on classic Alsatian food like the delicious Flammekueche (or Tarte Flambée) and hearty Baeckeoffe (a type of casserole stew) to modern dishes like the flavorful Roasted Button Mushroom Soup served with Toasted Chorizo Raviolis and the decadent Salmon Roe Beggar’s Purse garnished with Gold Leaf. Featuring personal stories from the chef's childhood in France and career in New York as well as stunning photography, Gabriel Kreuther is the definitive resource for Alsatian cooking worthy of fine dining.

Conversations Behind the Kitchen Door offers an insider’s look into culinary trends through the words of acclaimed and professionally recognized chefs.

NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY Having won or been nominated for just about every known prestigious culinary award, Michael White is hailed by food critics as the next great hero of Italian gastronomy. His reach extends around the globe with a clutch of acclaimed fine dining restaurants, including Marea, Ai Fiori, Osteria Morini, and pizzeria Nicoletta. Now, in Classico e Moderno, White brings his passion for authentic Italian cuisine to the home kitchen, with recipes—nearly 250—that cover both the traditional and contemporary dishes of the region. In the “Classico” portion, White shares such iconic dishes as Meatballs Braised in Tomato Sauce; Pasta and Bean Soup; Cavatelli with Lamb Ragù and Bell Peppers; and Roasted Pork Leg with Rosemary and Black Pepper. The “Moderno” chapters feature recipes that have put White’s restaurants on the map, including Chicken Liver Crostini with Marsala-Braised Onions; Fusili with Red Wine–Braised Octopus and Bone Marrow; and Veal Chops with Roasted Endive and Pancetta Cream Sauce. Both the Classico and Moderno sections offer ideas for your whole meal: first courses (Vitello Tonnato, Garganelli with Caviar Cream ), soups (Zuppa di Baccalá, White Bean Soup with Sautéed Shrimp), pastas (Tortellini alla Panna, Ricotta and Swiss Chard Tortelli), main courses (Pollo alla Diavola, Braised Lamb Shanks with Farrotto), and desserts (Crostata di Ricotta, Panna Cotta with Meyer Lemon–Basil Sorbet and Almond Milk Froth), as well as salads, pizzas, and basic formulas for pesto, stocks, and vinaigrettes. Including personal notes and anecdotes about White’s early sojourn in Italy and his flavorful career, Classico e Moderno will give you all the tools, tips, and tricks you need to cook tantalizing Italian dishes with the confidence of a seasoned chef. Praise for Michael White and Classico e Moderno “A masterpiece of culinary acumen and perfection in presentation . . . White once again sublimely deals with his cuisine of choice—Italian. In an attempt to bridge the gap between classic and modern, this chef extraordinaire offers the reader an experience in beauty and taste. . . . This book is a testament to both the importance/influence of Italian cuisine and to the rich and varied experiences its ingredients and tradition still have to offer.”—Publishers Weekly (starred review) “Exceedingly appealing . . . [Michael White] is one of the great chefs of modern Italian food in this country, and in Classico e Moderno he teaches us enough so that we can try to follow in his footsteps.”—Vogue “Hugely ambitious . . . White is one of a number of rising chefs here who aren’t Italian but have felt the freedom to refresh the concept of Italian food.”—Associated Press “The future of Italian gastronomy, thanks to the spectacular inventiveness he brings to modernizing the world’s most popular cuisine.”—Gotham “I’ve watched and tasted as Michael White has matured into his current position as one of the preeminent stewards and pioneers of Italian culinary tradition in America. Even his signature modern dishes are as relatable as the classics—and are perhaps even destined to be deemed classics in their own right some day.”—Thomas Keller, from the Foreword “Michael White has, in very short order, grabbed the Italian food crown for New York City.”—Anthony Bourdain

The finest vegan recipes from the top chefs. Great Chefs Cook Vegan includes recipes from 25 of today ’s greatest chefs. Each chef section includes a three or four-course vegan meal, complete with mouth-watering photographs of each recipe and much more. Features meals from the following: Charlie Trotter • Alex Stratta • Anne Quatrano • Cat Cora • Daniel Boulud • David Burke • Gabriel Kreuther • Dan Barber • Eric Ripert • Erik Blauberg • Josef Huber • Jose Andres • Marcus Samuelsson • Matthew Kenney • Michel Nischan • Suzanne Goin • Todd English • Floyd Cardoz • Jason Cunningham • Jean-Georges Vongerichten • John Besh • Bradford Thompson • Phil Evans • Terrance Brennan • Thomas Keller

Gordon Ramsay's Maze is one of the most exciting and original restaurants to hit the culinary scene in recent years. With locations in London, New York City and Prague, Maze has become popular for focusing on quality ingredients, imaginative flavour combinations and simple presentations. The food is served in small portions, enabling patrons to savour a variety of dishes in a single visit. Gordon Ramsay's Maze gives everyone the opportunity to cook the Maze way. Much more than a collection of the restaurant's best recipes, this book presents how each dish would be served in the restaurant, and includes additional recipes using the same main ingredients. With its unique approach and accessible, fresh, modern recipes-all complemented by beautiful photographs-this is a cookbook meant to inspire.

Two successful Swedish chefs combine their life stories with their culinary theories and favorite recipes offering instructions and ingredients for making delectable dishes including Swedish crayfish with late autumn flowers, roast duck glazed with white miso and salted caramel ice cream.

Written by locals, Fodor’s New York City is the perfect guidebook for those looking for insider tips to make the most out their visit to New York. Complete with detailed maps and concise descriptions, this travel guide will help you plan your NYC trip with ease. Join Fodor’s in exploring Manhattan, Brooklyn, and more. The lights, the sounds, the energy: New York City is the quintessential American city and unlike anywhere else in the world. It’s a constantly changing destination that people visit again and again. Fodor's New York City, with color photos throughout, captures the universal appeal of the city's world-renowned museums, iconic music venues, Broadway spectacles, and, of course, gastronomic delights. Fodor’s New York City includes: •UP-TO-DATE COVERAGE: This edition includes top new restaurant and hotel recommendations for Manhattan and the boroughs. Brooklyn coverage continues to grow, including hip and happening Williamsburg and Bushwick, classic Brooklyn Heights, leafy Fort Greene, and family-friendly Park Slope. Updated annually to ensure the best and most relevant content. •ULTIMATE EXPERIENCES GUIDE: A brief introduction and spectacular color photos capture the ultimate experiences and attractions throughout New York City. •DETAILED MAPS: Over 35 detailed maps to help you plan and get around stress-free. •GORGEOUS PHOTOS AND ILLUSTRATED FEATURES:Full-color features about New York City landmarks including the Statue of Liberty and Ellis Island, the 9/11 Memorial and Museum, the Metropolitan Museum of Art, and the American Museum of Natural History make planning any trip a snap. A section on eating like a local highlights what's hot and what will never go out of fashion. •ITINERARIES AND TOP RECOMMENDATIONS: Sample itineraries help you plan and make the most of your time. We include tips on where to eat, stay, and shop as well as information about nightlife, sports, and the outdoors. Fodor's Choice designates our best picks in every category. •INDISPENSABLE TRIP PLANNING TOOLS: Features on what's where, best city tours, free things to do, and what to do with kids make it easy to plan a vacation. Easy-to-read color neighborhood maps and tips on buying Broadway tickets, getting tickets to sit in a TV audience, and scouting out the best shopping give easy access to the best New York City has to offer. •SPECIAL EVENT: Experience the electric atmosphere as 50,000 participants of the New York City Marathon run through the city’s five boroughs on the first Sunday in November. •COVERS: Metropolitan Museum of Art, Times Square, Empire State Building, Museum of Modern Art, Brooklyn Bridge, Statue of Liberty, American Museum of Natural History, Central Park, 9/11 Memorial & Museum, The High Line, and much more. •ABOUT FODOR'S AUTHORS: Each Fodor's Travel Guide is researched and written by local experts. Fodor's has been offering expert advice for all tastes and budgets for over 80 years. Planning to visit more of the northeast? Check out Fodor’s Boston, Fodor’s Philadelphia, Fodor’s Washington DC, and Fodor’s New England.

Revered as a chef throughout the culinary world, Simon Rogan has a brilliant reputation for artistry, innovation and excellence, and is renowned for the talent, vision and clarity of ethos he brings to his different restaurants.