When chef Marco Pierre White, famously recognized as the original celebrity chef, released his cookbook and memoir White Heat twenty five years ago, he became a cultural icon. The photographs in the book, shot by the late Bob Carlos Clarke, helped to solidify the young man’s status as a the decade’s ultimate enfant terrible, featuring rowdy kitchen shenanigans and shirtless studio portraits in lieu of the chef’s most famous dishes.
Chefs try to impress a diner with "new" visuals, using textures, colors, aroma, shapes, architecture, balance, and The Art of Plating serves up inspiration.
今回は「板前という言葉の意味・語源」など、日本語にまつわる雑学を紹介します。 板前さんといえば「寿司職人」を連想される方も多いかもしれません。寿司職人のことを板前さんと呼んでも間違いではありませんが、「板前」は寿司職人という意味の言葉ではあ…
A few years ago, a few of us at Eleven Madison Park in New York City, where I work as the General Manager, started thinking—obsessing really—about putting together a cookbook. It was an exciting time for us at the restaurant: Daniel Humm, a young, super-creative chef from Switzerland, had recently taken over the kitchen and was turning out incredibly complex dishes that looked stunningly simple on the plate. The wine list was better than ever before; the servers were firing on all cylinders. Suddenly, there was an intense, almost electric intensity in the dining room and the kitchen, and we wanted to capture it in a book.
Calvisius Caviar, un caviale unico, che nasce dalla ricerca della perfezione per offrire l'autenticità del gusto.
Francesco Tonelli is a food photographer based in the New York Metro Area. His clients include KIND, Chobani, Godiva, Chipotle, Knorr, Daisy, Campbell, Unilever, WW Fresh, The New York Times, Jean-Georges, Eleven Madison Park and The Culinary Institute of America.
When I bought the French Laundry cookbook several years back, I came home and sat curled up in an oversized chair and read it straight through from cover to cover. Most of the things it contained w…
Bei der alltäglichen Nahrungsbeschaffung im Supermarkt ist das hin und wieder eine eher eingefahrene Sache. Man erwischt sich zunehmend dabei, immer wieder für die gleichen Gerichte Ware einzukaufen. In einigen Berliner REWE- Märkten steht seit kurzem für diese Fälle ein sogenannter Inspirationsmacher bereit, der mit verschiedenen Eingebungen kulinarischer Art aufwartet. Meine Aufgabe war es nun, solch einen Automaten zu testen. Mir als Profi sollte das natürlich nicht allzu schwer fallen, möchte man meinen.
