Signature dishes that matter | Varios autores

Varios autores
Signature dishes that matter
PHAIDON

The first book to bring to life the dishes that have shaped gastronomy for the past three centuries recipes from the Classic to the cutting-edge, including: Auguste escoffier's Peach Melba (the Savoy, 1893); caesar cardini's caesar salad (caesar's, 1924); Michel Bras' Chocolate fondant (Bras, 1981); and Ferran and Albert adrià's Liquid olive (elBulli, 2003) includes specially commissioned illustrations of each dish, with original recipes in the second section of the book selected by an International panel of award-winning journalist, editors, food critics, and writers a unique addition to Phaidon's list of bestselling Cookbook - ideal for readers captivated by the rich history of restaurant culture.