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11 books of Colman Andrews

Following the success of their 2010 James Beard Foundation Best Cookbook of the Year, The Country Cooking of Ireland, Colman Andrews and Christopher Hirsheimer achieve the formidable feat of illuminating the world's most beloved cuisine in an entirely new light. Drawing on more than 40 years of experience traveling and eating in Italy, Andrews explores every region, from Piedmont to Puglia, and provides the fascinating origins of dishes both familiar and unexpected. This gloriously photographed keepsake depicts an ingredient-­focused culture deeply rooted in rural traditions, in which even the most sophisticated dishes derive from more basic fare. With 230 sumptuous recipes highlighting the abundant flavors of the land, all set against the backdrop of Andrews vivid storytelling and Hirsheimer's evocative images, this luxe package is sure to delight home chefs and lovers of Italian food alike.

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The first-­ever biography of Ferran Adrià, the chef behind Spain's renowned El Bulli restaurant, by one of the world's foremost food authorities. Ferran Adrià is arguably the greatest culinary revolutionary of our time. Hailed as a genius and a prophet by fellow chefs, worshipped (if often misunderstood) by critics and lay diners alike, Adrià is imitated and paid homage to in professional kitchens, and in more than a few private ones, all over the world.­In his lively close-­up portrait of Adrià, award-­winning food writer Colman Andrews traces this groundbreaking chef 's rise from resort- hotel dishwasher to culinary deity, and the evolution of El Bulli from a German-­owned beach bar into the establishment voted annually by an international jury to be "the world's best restaurant.­" With a new afterword for the paperback edition, Ferran brings to life the most exciting food movement of our time and illuminates the ways in which Adrià has forever altered our understanding and . . .

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Ferran Adrià is arguably the greatest culinary revolutionary of our time. Hailed as a genius and a prophet by fellow chefs, worshipped (if often misunderstood) by critics and lay diners alike, Adrià is imitated and paid homage to in professional kitchens, and in more than a few private ones, all over the world. In his lively close-­up portrait of Adrià, award-­winning food writer Colman Andrews traces this groundbreaking chef 's rise from resort- hotel dishwasher to culinary deity, and the evolution of El Bulli from a German-­owned beach bar into the establishment voted annually by an international jury to be "the world's best restaurant.­" With a new afterword for the paperback edition, brings to life the most exciting food movement of our time and illuminates the ways in which Adrià has forever altered our understanding and appreciation of food and cooking.

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A vivid portrait of a life lived in food, from renowned food writer and critic Colman Andrews, a founding editor of Saveur, James Beard award winner, and author of the classic cookbooks Catalan Cuisine and The Country Cooking of IrelandFor Colman Andrews, restaurants have been his playground, his theater, his university, his church, his refuge. From his Hollywood childhood through his days in the music business, his first forays into restaurant reviewing, and his ever-­evolving career as a food writer and magazine editor—not to mention the course of his obsessive traveling and complicated personal life—he has seen the world mostly from the dining room. Now, in My Usual Table, Andrews interweaves his own story with intimate tales of the seminal restaurants and the great chefs and restaurateurs of our time who are emblematic of the revolutions large and small that have forever transformed the way we eat, cook, and feel about food.­In sixteen chapters, each anchored by the story of . . .

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Definitive guide to authentic Catalan cuisine - in 200 recipes.

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Following the success of their 2010 James Beard Foundation Best Cookbook of the Year, The Country Cooking of Ireland , Colman Andrews and Christopher Hirsheimer achieve the formidable feat of illuminating the world's most beloved cuisine in an entirely new light. Drawing on more than 40 years of experience traveling and eating in Italy, Andrews explores every region, from Piedmont to Puglia, and provides the fascinating origins of dishes both familiar and unexpected. This gloriously photographed keepsake depicts an ingredient-­focused culture deeply rooted in rural traditions, in which even the most sophisticated dishes derive from more basic fare. With 230 sumptuous recipes highlighting the abundant flavors of the land, all set against the backdrop of Andrews' vivid storytelling and Hirsheimer's evocative images, this luxe book is sure to delight home chefs and lovers of Italian food alike.

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In The Country Cooking of Ireland, internationally acclaimed food and travel writer Colman Andrews brings to life the people, countryside, and delicious food of Ireland. Fast emerging as one of the world's hottest culinary destinations, Ireland is a country of artisanal bakers, farmers, cheese makers, and butteries, where farm-­to-­table dining has been practiced for centuries. Meticulously researched and reported, this sumptuous cookbook includes 250 recipes and more than 100 photographs of the pubs, the people, and the emerald Irish countryside taken by award-­winning photographer Christopher Hirsheimer. Rich with stories of the food and people who make Ireland a wonderful place to eat, and laced with charming snippets of song, folklore, and poetry, The Country Cooking of Ireland ushers in a new understanding of Irish food.

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Definitive guide to authentic Catalan cuisine - in 200 recipes.

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Books of Colman Andrews