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Estela by Ignacio Mattos: New
US $186,71
OngeveerEUR 160,87
Objectstaat:
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- Nu kopenEstela by Ignacio Mattos: New
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Bevindt zich in: Sparks, Nevada, Verenigde Staten
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Geschatte levering tussen wo, 27 aug en wo, 3 sep tot 94104
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eBay-objectnummer:364952002034
Specificaties
- Objectstaat
- Publication Date
- 2018-10-23
- Pages
- 320
- ISBN
- 9781579656706
Over dit product
Product Identifiers
Publisher
Artisan
ISBN-10
1579656706
ISBN-13
9781579656706
eBay Product ID (ePID)
242751189
Product Key Features
Book Title
Estela
Number of Pages
320 Pages
Language
English
Publication Year
2018
Topic
Individual Chefs & Restaurants, Methods / Quick & Easy, Seasonal, Essays & Narratives
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1.2 in
Item Weight
41.7 Oz
Item Length
10.2 in
Item Width
8.2 in
Additional Product Features
LCCN
2018-024625
Reviews
"Ignacio Mattos's wildly delicious food will have you shaking your head in gleeful disbelief." --from the foreword by Gabrielle Hamilton, author and chef/owner of Prune in New York City "Ignacio Mattos cooks with an uncompromising palate, a keen artist's eye, and a playful, loving heart. Filled with secrets big and small, Estela will teach you how to understand and harness flavor like one of the world's most talented chefs." --Samin Nosrat, author of Salt, Fat, Acid, Heat "Ignacio takes you on different roads--from comforting to surprising to simple to gutsy, many times all at once. I love this book." --Francis Mallmann, chef and author of Mallmann on Fire "Ignacio follows his own path, cooking with joy and confidence, approaching food from all perspectives, making bold statements yet remaining humble. Estela is serving some of the purest, most beautiful food in New York City." -- Alice Waters, owner of Chez Panisse and founder of the Edible Schoolyard Project "A visionary sort of simplicity. Estela is the elegant expression of a seeker on a striking path; a story of elemental, intuitive, and nourishing cooking." --Chad Robertson, co-owner of Tartine Manufactory and author of Tartine Bread "Ignacio Mattos is a generous chef: He has given us three wonderful restaurants, inspired countless people, and now, with this beautiful book full of inspired recipes, shared his passion and knowledge of cooking with us all." --Ruth Rogers, chef/owner of the River Café "The flavors are supernatural, otherworldly, yet somehow very down to earth--you want to devour them immediately. Ignacio cooks from his soul." --David Tanis, chef, author, and New York Times columnist, Named one of the Best Cookbooks of Fall 2018 by The New York Times Book Review , Epicurious, Grub Street, The Kitchn, and New Worlder "The rare restaurant-y cookbook whose recipes actually turn out as well as the seemingly unattainable photos." --The New York Times Book Review "Singularly simple. Mattos partners up a few core ingredients and presents them in a way that allows their flavors and textures to come together as powerfully as an epiphany. . . . Anyone with an appetite will surely revel in the wild, wonderful ride of cooking through this book." --Fine Cooking "This book--praise be--contains recipes for many of [Estela's] signature dishes. . . . The flavour combinations, though simple, can startle. If your cooking is in a rut this will definitely shake it up." --The Telegraph (UK),Diana Henry's 20 Best Cookbooks to Buy This Autumn "Mattos's deceptively simple dishes are also surprisingly straightforward to make, which means you'll have a very good chance at impressing all of your friends without breaking much of a sweat the next time you invite them over for dinner." --Grub Street "The restaurant's famed innovative yet simple cuisine, including bright and savory fruit salads and other vegetable-forward dishes, along with comforting mains." --Epicurious "Ignacio Mattos cooks with an uncompromising palate, a keen artist's eye, and a playful, loving heart. Filled with secrets big and small, Estela will teach you how to understand and harness flavor like one of the world's most talented chefs." --Samin Nosrat, author of Salt, Fat, Acid, Heat "Ignacio takes you on different roads--from comforting to surprising to simple to gutsy, many times all at once. I love this book." --Francis Mallmann, chef and author of Mallmann on Fire "Ignacio follows his own path, cooking with joy and confidence, approaching food from all perspectives, making bold statements yet remaining humble. Estela is serving some of the purest, most beautiful food in New York City." -- Alice Waters, owner of Chez Panisse and founder of the Edible Schoolyard Project "A visionary sort of simplicity. Estela is the elegant expression of a seeker on a striking path; a story of elemental, intuitive, and nourishing cooking." --Chad Robertson, co-owner of Tartine Manufactory and author of Tartine Bread "Ignacio Mattos is a generous chef: He has given us three wonderful restaurants, inspired countless people, and now, with this beautiful book full of inspired recipes, shared his passion and knowledge of cooking with us all." --Ruth Rogers, chef/owner of the River Café "The flavors are supernatural, otherworldly, yet somehow very down to earth--you want to devour them immediately. Ignacio cooks from his soul." --David Tanis, chef, author, and New York Times columnist
Synopsis
Named one of the Best Cookbooks of Fall 2018 by The New York Times Book Review , Epicurious, Grub Street, The Kitchn, and more "The rare restaurant-y cookbook whose recipes actually turn out as well as the seemingly unattainable photos." -- The New York Times Book Review One flight up, in a bustling neighborhood bistro overlooking the chaos of one of downtown New York's busiest streets, Ignacio Mattos serves food so uncannily delicious it consistently earns him accolades like "Chef of the Year," and his restaurant Estela a spot among the World's 50 Best. Everyone wants a taste of Estela, from loyal local customers to out-of-town foodies, visiting chefs to visiting presidents. The food is bold, bright, layered, playful, and surprising. Innovative without being precious. Comfort food, really. Food that bursts to life in your mouth--food that hits you right there . Estela , the long-awaited cookbook, shows how to think like Ignacio Mattos, who as an immigrant sees ingredients with fresh eyes. Here is how to look at something as ordinary as a button mushroom and make it extraordinary (shaved thin over ricotta dumplings), or as familiar as burrata and transform it (with a pool of juiced herby greens and charred bread). How to use vinegars, citruses, fish sauce, and pickling broth to give each bite a pop of flavor. How to compose a plate in layers, so that the deeper you dig, the more that is revealed, while each forkful carries an electric marriage of flavors and textures. Estela presents over 133 recipes, including classics that will never leave the menu, like Lamb Ribs with Chermoula and Honey, Mussels Escabeche on Toast, and the hide-and- seek joy of Endive Salad with Walnuts and Ubriaco Rosso. Small plates meant for sharing with friends and family, like Cherry Tomatoes with Figs and Onion. Incredible pan-seared steaks. And basics for the pantry that will elevate whatever you feel like making. Estela is the restaurant, but Estela is far more than a restaurant cookbook. It's an inviting and creative expression of Mattos's fresh and influential style., The much-anticipated debut from Esquire 's Chef of the Year, who runs one of the world's 50 best restaurants., One flight up, in a narrow, bustling bistro overlooking the chaos of one of New York's busiest downtown streets, Ignacio Mattos serves some of the best food on the planet to throngs of loyals and locals, visiting celebrities (including presidents), out-of-town pilgrims, and everyone else curious for a taste of Estela. And what exactly are they tasting? Nothing too fancy, nothing molecular or precious or hyperseasonal, but food that hits you right there . Food that is bold, bright, layered, playful, and surprising. Food that bursts to life in your mouth. And thanks to Estela , it's food that you can easily make at home. Estela teaches us how to think like Ignacio Mattos - how to look at something as ordinary as a button mushroom and make it extraordinary (shaved thin over dumplings) or as familiar as burrata and transform it (with a pool of juiced herby greens and charred bread). Revealed here are the sources of so many of Estela's surprising pops of flavour - the vinegars, citruses, and pickling broths. The aesthetic and practical reasons for presenting foods in neat circles. And the two Fs that are pillars of Ignacio's approach to conceiving dishes: "Focus," meaning only one or two main ingredients and a small supporting cast, and "F**kup Proof," his technique of composing a dish so that every bite is a piece of the whole, carrying its electric marriage of flavours and textures. Estela presents the complete roster of the restaurant's great dishes and a new relaxed, creative approach to cooking.
LC Classification Number
TX714.M3398 2018
As told to
Ulla, Gabe
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- l***c (89)- Feedback gegeven door koper.Afgelopen maandGeverifieerde aankoopThe book was in pristine condition. Definitely a good buy. Thanks to the seller.
- 3***3 (463)- Feedback gegeven door koper.Afgelopen maandGeverifieerde aankoopNice
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