Three Star Chef

Gordon Ramsay has recently become almost more famous for his award-winning TV shows Kitchen Nightmares and The F Word , than for his expertise as an award-winning chef and restaurateur. However, at the heart of his talent is a passion for good food and an eye for perfection that has consistently seen him receive three coveted Michelin stars. He has been called the best chef of his generation, and this book sees Gordon at his day job--running a three-star kitchen and producing food often described as "sublime." Getting right to the heart of why Gordon is such a celebrated chef, the first part of the book shows 50 classic Gordon Ramsay recipes presented as they would be in one of his restaurants. The second part of the book shows the dishes presented in a domestic situation with full recipes and step-by-step instructions to recreate them yourself. Dishes include Gordon's signature Lobster Ravioli, Corn Reared Beef Fillet with Marrow Crust, Ginger Mousse and a Bitter Chocolate Cylinder with Coffee Granite.

This work sees Gordon Ramsay running a three star kitchen and producing food often described as 'sublime'. The first part of the book shows 50 classic Gordon Ramsay recipes presented as they would be in one of his restaurants and the second part shows the dishes presented in a domestic situation.

Getting right to the heart of why Gordon Ramsay is such a celebrated chef, this book shows 50 of his classic recipes presented as they would be in one of his restaurants. It then shows the dishes presented in a domestic situation with full recipes and step-by-step instructions to recreate them yourself.

Finalist for the 2018 James Beard Foundation Book Awards for "Restaurant and Professional" category The debut cookbook from one of the country's most celebrated and pioneering restaurants, Michelin-starred State Bird Provisions in San Francisco. Few restaurants have taken the nation by storm in the way that State Bird Provisions has. Inspired by their years catering parties, chefs Stuart Brioza and Nicole Krasinski use dim sum style carts to offer guests small but finely crafted dishes ranging from Potato Chips with Crème Fraiche and Cured Trout Roe, to Black Butter-Balsamic Figs with Wagon Wheel Cheese Fondue, to their famous savory pancakes (such as Chanterelle Pancakes with Lardo and Maple Vinegar), along with a menu of more substantial dishes such as their signature fried quail with stewed onions. Their singular and original approach to cooking, which expertly blends seemingly disparate influences, flavors, and textures, is a style that has influenced other restaurants throughout the country and is beloved by diners, chefs, and critics alike. In the debut cookbook from this acclaimed restaurant, Brioza and Krasinski share recipes for their most popular dishes along with stunning photography, and inspire readers to craft an unforgettable meal of textures, temperatures, aromas, and colors that excite all of the senses.

3-Michelin starred chef Marco Pierre White goes simple and re-engineers 100 of our favourite classic dishes.

Cooking.

NEW YORK TIMES BESTSELLER • 70 quick-fix weeknight dinners and 30 luscious weekend recipes that make every day taste extra special, no matter how much ​time you have to spend in the kitchen—from the beloved bestselling author of Once Upon a Chef. “Jennifer’s recipes are healthy, approachable, and creative. I literally want to make everything from this cookbook!”—Gina Homolka, author of The Skinnytaste Cookbook Jennifer Segal, author of the blog and bestselling cookbook Once Upon a Chef, is known for her foolproof, updated spins on everyday classics. Meticulously tested and crafted with an eye toward both flavor and practicality, Jenn’s recipes hone in on exactly what you feel like making. Here she devotes whole chapters to fan favorites, from Marvelous Meatballs to Chicken Winners, and Breakfast for Dinner to Family Feasts. Whether you decide on sticky-sweet Barbecued Soy and Ginger Chicken Thighs; an enlightened and healthy-ish take on Turkey, Spinach & Cheese Meatballs; Chorizo-Style Burgers; or Brownie Pudding that comes together in under thirty minutes, Jenn has you covered.

Feel the heat in the kitchen with the 3 Chefs: The Kitchen Men! Get elbow to elbow with three of Canada's top chefs as they sauté, braise and flambé their way from soup to nuts. As featured on CityLine, Canada's longest-running lifestyle show, Michael Bonacini, Massimo Capra and Jason Parsons meet up in this beautifully illustrated cookbook to swap recipes, pair wines and have fun in the kitchen. Readers will love the recipes, ranging from oyster bruschetta to chocolate pistachio pâté, and the camaraderie chronicled by a collection of candid photos and commentaries. 3 CHEFS is for anyone who wants both a comprehensive cookbook of haute cuisine and an entertaining introduction to these three top chefs. This is an essential book for modern, Canadian chefs seeking to impress their guests. With clear instruction and tempting illustrations, any chef will value this cornucopia of quality recipes. Casual gourmets will rejoice at this collection that spans from Jason Parson's ultimate burger to classic French-Canadian tourtière. Fans of these celebrity chefs, familiar with them as television personalities, will enjoy reading about Massimo's family farm in Cremona, Italy as they ponder making his Lamb Chop Milanese for Sunday dinner. On another level, all professional chefs and home cooks will read with both about what's on the chalkboard at Jump! Mistura, and the 3 Chefs' other top Canadian restaurants. In 3 CHEFS the stories behind how those dishes got there are just as delicious as the recipes themselves. Culinary aficionados will also appreciate the new takes on old classics. Jason Parson's innovative Eggs Benedict will spark the imagination as will his decadent original recipe for ice wine marshmallows.