Title: A WEALTH OF INSIGHT Pdf The World's Best Chefs on Creativity, Leadership and Perfection
Author: Rahim B Kanani
Published Date: 2019-04
Page: 226
"The first-ever comprehensive and authentic exploration of originality in contemporary cuisine. A Wealth of Insight is a true world atlas of creativity and innovation of the 21st century kitchen."--From the Foreword by Chef Ferran Adrià of elBulli 1846 and elBulli Foundation, Five-time Winner of the World's Best Restaurant "A wide-ranging yet focused introspective on culinary creativity that dives straight into the motivations, setbacks and ultimate successes of gastronomic talent around the world. A Wealth of Insight is a remarkable inspiration for young and experienced chefs alike."--Eric Ripert, chef and co-owner of New York's Le Bernardin, La Liste's 2019 Best Restaurant in the World and holder of 3 Michelin Stars, New York Times bestselling author of 32 YolksBRIEF EXCERPT FROM THE FOREWORD BY CHEF FERRAN ADRIÀ Circling around the kitchens of the best restaurants in the world is enough to realize that the seed planted at elBulli, and other places in Spain and around the world, continues to bear fruit.Rahim Kanani analyzes and illustrates this reality in A Wealth of Insight which, for the first time, comprehensively addresses creativity in contemporary cuisine without neglecting its roots. In an authentic panorama covering every corner of the world, Kanani documents all the innovation systems developed in the workshops and kitchens of the most outstanding chefs of the moment, ranging from the most holistic approach to the purely artistic. His vision is a loyal reflection of contemporary cuisine, allowing us to approach an unquestionable truth: there has never in history been a richer, more prepared, more diverse, and more stimulating generation of chefs pushing culinary boundaries than there are today. This reality cannot make me prouder.I hope you appreciate and enjoy A Wealth of Insight as much as I do, for these pages constitute a true world atlas of creativity and innovation of the 21st century kitchen.--Chef Ferran Adrià of elBulli 1846 and elBulli Foundation, Five-time Winner of the World's Best Restaurant
A Wealth of Insight: The World's Best Chefs on Creativity, Leadership and Perfection profiles nearly 45 of the world's best chefs who have collectively amassed nearly 100 Michelin stars, and who regularly appear atop the World's 50 Best Restaurants, La Liste, James Beard and other international rankings and awards. Together, they represent some of the most revered and legendary restaurants on earth.
Featuring bite-size insights and stunning photography, A Wealth of Insight dedicates a chapter to each culinary icon and digs deeper into their creative process, unrelenting pursuit of perfection, and unwavering commitment to excellence in cuisine, leadership and service.
If you are endlessly fascinated by how the world's best chefs get inspired, create and innovate, research critically-acclaimed restaurateurs and food reviews months before taking a trip, are addicted to TV shows and documentaries that showcase food culture, cuisine and culinary personalities from all over the world, or secretly dream of crisscrossing continents as an insatiable gastrotourist, then A Wealth of Insight is for you. In addition, for those eager to learn how these five-star chefs began their journey to the top and maintain their prime position, this book also dives into their childhood memories, early experiences, culinary philosophy, how best to lead and manage a world-class restaurant, the future of food and their advice to young and aspiring chefs.
PROFILE CHAPTERS:
Foreword by Ferran Adrià
Introduction
Anthony Bourdain (1956--2018) (New York, NY, USA)
Aaron Silverman--Pineapple and Pearls (Washington, DC, USA)
Albert Adrià--Tickets (Barcelona, Spain)
Alex Atala--D.O.M. (São Paulo, Brazil)
Ana Roš--Hiša Franko (Kobarid, Slovenia)
Andoni Luis Aduriz--Mugaritz (San Sebastián, Spain)
Chan Yan Tak--Lung King Heen (Hong Kong)
Cristina Bowerman--Glass Hostaria (Rome, Italy)
David Kinch--Manresa (Los Gatos, CA, USA)
Emma Bengtsson--Aquavit (New York, NY, USA)
Emmanuel Stroobant--Shoukouwa (Singapore)
Eneko Azurmendi--Azurmendi (Larrabetzu, Spain)
Enrico Crippa--Piazza Duomo (Alba, Italy)
Éric Frechon--Epicure (Paris, France)
Eric Ripert--Le Bernardin (New York, NY, USA)
Georgianna Hiliadaki and Nikos Roussos--Funky Gourmet (Athens, Greece)
Guillaume Galliot--Caprice (Hong Kong)
Guy Savoy--Guy Savoy (Paris, France)
Hans Neuner--Ocean (Algarve, Portugal)
Jacob Jan Boerma--De Leest (Vaassen, The Netherlands)
Joachim Wissler--Vendôme (Bergisch Gladbach, Germany)
Joan Roca--El Celler de Can Roca (Girona, Spain)
Jonnie Boer--De Librije (Zwolle, The Netherlands)
José Andrés--minibar (Washington, DC, USA)
José Avillez--Belcanto (Lisbon, Portugal)
Kevin Fehling--The Table (Hamburg, Germany)
Kwong Wai Keung--T'ang Court (Hong Kong)
Martha Ortiz--Dulce Patria (Mexico City, Mexico)
Martin Berasategui--Martin Berasategui (Lasarte-Oria, Spain)
Matthew Orlando--Amass (Copenhagen, Denmark)
Nicolai Nørregaard--Kadeau (Copenhagen, Denmark)
Niki Nakayama--n/naka (Los Angeles, CA, USA)
Patrick O'Connell--The Inn at Little Washington (Washington, VA, USA)
Pedro Subijana--Akelarre (San Sebastián, Spain)
Peter Goossens--Hof van Cleve (Kruishoutem, Belgium)
Ricardo Costa--The Yeatman (Porto, Portugal)
Richard Ekkebus--Amber (Hong Kong)
Rodolfo Guzmán--Boragó (Santiago, Chile)
Ryuki Kawasaki--Mezzaluna (Bangkok, Thailand)
Sean Gray--Ko (New York, NY, USA)
Sven Elverfeld--Aqua (Wolfsburg, Germany)
Tetsuya Wakuda--Waku Ghin (Singapore)
Virgilio Martínez--Central (Lima, Peru)
A must read This book has challenged and changed the way I see certain foods. It's beautiful in many ways, and share different perspectives from many of the worlds best chefs. The ones who put countless of hours in harnessing their crafts.This guide doesn't cover recipe and technique to use to make beautiful dishes. It's a guide that help leverageyour current skill set, by learning from different perspectives and wisdom shared in this book. It's definitely a Wealth of insight!Amazing Outstanding material to read from the best around the world. I highly recommend this book if your a chef or growing cook. It will give you a thing or two about the chef life.Cheap Quality Printed in China on cheap paper. The low quality printing and paper choice unfortunately diminishes the contrast and color saturation of the original photography's potential beauty. To bad profit was king here, definitely NOT the gem it deserved to be.
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