Potato by Lyndsay Mikanowski
Book DescriptionThe potato has become so familiar to everyone today - it is the uncontested star on the menu of chefs both great and small - that we tend to forget its history. The potato has survived wars, famines, political intrigue and is certainly the modern-day success story of the food industry. With its origins in the Andes, the potato was introduced to 16th century Europe by the Spanish and this beautifully illustrated book tell the fascinating story of this nutritious and delicious vegetable before presenting a portrait of 180 different types; from British Queen, first grown in Scotland, to la Ratte, made famous by Joel Robuchon. Then fifty-three potato-loving chefs enable the reader to discover or rediscover the variety of ways the world's most popular tuber can be enjoyed. Feran Adria's recipe in his inimitable original style is for Potato Puree with Vanilla Sugar; Heston Blumenthal reveals the secret of his perfect Chunky Chips; Thomas Keller presents a Spring Vegetable Salad; Jean-Georges Vongerichten - or Vong to his followers - offers a slowly cooked sable fish, potato noodles with creme fraiche, vodka and caviar and Charlie Trotter amazes with his Russian banana fingerling, New York Red Bliss and Desiree potatoes, a kumomoto oyster emulsion and Inranian Osetra caviar.
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Book DetailsISBN: 9781904943358
(310mm x 240mm x 20mm)
Imprint: Grub Street
Publisher: Grub Street
Publish Date: 31-Oct-2005
Country of Publication: United Kingdom
Books By Author Lyndsay Mikanowski
At the Crillon and at Home, Hardback (September 2008)
The Hotel Crillon is one of the most exceptional palace hotels in Paris. This book reveals the secrets of the Crillons kitchen. It features over 80 dishes, half are intricate recipes for special occasions, and the rest are simpler dishes for every day.
Egg, Hardback (April 2007)
The egg is a basic ingredient used across the globe, and it is versatile enough to be used for everything from appetizers to desserts. This work includes recipes that range from traditional Patrice Hardy's black truffle omeletto to surprising Pierre Herme's raspberry Ispahan tart.
Vegetables by 40 Great French Chefs, Hardback (April 2006)» View all books by Lyndsay Mikanowski
Offering tips for growing produce and selecting the best vegetables at market, this title divulges the history and nutritional properties of the featured vegetables.
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Author Biography - Lyndsay Mikanowski
LYNDSAY MIKANOWSKI is a sociologist and ethnologist by training but has made her career in landscape gardening. PATRICK MIKANOWSKI has been Art Director with an advertising company for 20 years. They are both passionate about food. GRANT SYMON, born in Scotland, has been a photographer for over 25 years.
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