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Signature Dishes That Matter
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Expected to be delivered to the United States by Christmas
Description
A global celebration of the iconic restaurant dishes that defined the course of culinary history over the past 300 years
Today's food-lovers often travel the globe to enjoy the food of acclaimed chefs. Yet the tradition of seeking out unforgettable dining experiences goes back centuries, and this gorgeous book reveals the closely held secrets behind the world's most iconic recipes - dishes that put restaurants on the map, from 19thcentury fine dining and popular classics, to today's most innovative kitchens, both high-end and casual. Curated by experts and organized chronologically, it's both a landmark cookbook and a fascinating cultural history of dining out.
The narrative texts are by Christine Muhlke, the foreword by Mitchell Davis, and illustrations by Adriano Rampazzo
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Today's food-lovers often travel the globe to enjoy the food of acclaimed chefs. Yet the tradition of seeking out unforgettable dining experiences goes back centuries, and this gorgeous book reveals the closely held secrets behind the world's most iconic recipes - dishes that put restaurants on the map, from 19thcentury fine dining and popular classics, to today's most innovative kitchens, both high-end and casual. Curated by experts and organized chronologically, it's both a landmark cookbook and a fascinating cultural history of dining out.
The narrative texts are by Christine Muhlke, the foreword by Mitchell Davis, and illustrations by Adriano Rampazzo
show more
Product details
- Hardback | 448 pages
- 205 x 270 x 38mm | 1,610.25g
- 06 Nov 2019
- Phaidon Press Ltd
- London, United Kingdom
- English
- 300 farbige Abbildungen
- 0714879320
- 9780714879321
- 56,197
Review Text
"A definitive canon of cuisine."—Mitchell Davis
"It's a fascinating, easy read about the origins of dishes that have become part of the culinary vernacular... It's a celebration of dishes that define cultures, eras and peoples."—The Globe & Mail
"Traces the surprising histories of famous dishes."—Atlas Obscura
"Engrossing and cheerfully illustrated... Curated by culinary heavy hitters."—Galerie Magazine
"In this essential lesson in culinary history... Devotees of food history will want to order a copy of this one post-haste."—Vogue Online
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"It's a fascinating, easy read about the origins of dishes that have become part of the culinary vernacular... It's a celebration of dishes that define cultures, eras and peoples."—The Globe & Mail
"Traces the surprising histories of famous dishes."—Atlas Obscura
"Engrossing and cheerfully illustrated... Curated by culinary heavy hitters."—Galerie Magazine
"In this essential lesson in culinary history... Devotees of food history will want to order a copy of this one post-haste."—Vogue Online
show more
Review quote
"A definitive canon of cuisine."-Mitchell Davis
"It's a fascinating, easy read about the origins of dishes that have become part of the culinary vernacular... It's a celebration of dishes that define cultures, eras and peoples."-The Globe & Mail
"Traces the surprising histories of famous dishes."-Atlas Obscura
"Engrossing and cheerfully illustrated... Curated by culinary heavy hitters."-Galerie Magazine
"In this essential lesson in culinary history... Devotees of food history will want to order a copy of this one post-haste."-Vogue Online
show more
"It's a fascinating, easy read about the origins of dishes that have become part of the culinary vernacular... It's a celebration of dishes that define cultures, eras and peoples."-The Globe & Mail
"Traces the surprising histories of famous dishes."-Atlas Obscura
"Engrossing and cheerfully illustrated... Curated by culinary heavy hitters."-Galerie Magazine
"In this essential lesson in culinary history... Devotees of food history will want to order a copy of this one post-haste."-Vogue Online
show more
About Mitchell Davis
Curated by an award-winning international team, including: Susan Jung, senior food and wine editor of the South China Morning Post; Howie Kahn, writer and contributing editor for WSJ magazine; Christine Muhlke, writer and editor-at-large at Bon Appetit; Pat Nourse, culinary writer and critic; Andrea Petrini, writer, critic, and culinary creative; Diego Salazar, journalist and editor; and Richard Vines, chief food critic at Bloomberg.
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