Thinking about adding to your cookbook library? Here’s a look at what’s coming from one of the world’s leading cookbook publishers, Phaidon. From Virgilio Martínez’s opus on the food of South America, to Gísli Matt’s modern Icelandic cuisine, there’s a lot to look forward to.
The Latin American Cookbook
Peruvian chef Virgilio Martínez shares his vast knowledge and endless passion for the gastronomy and food ways of South America, from the coastlines of Mexico, to the glacial landscape of Patagonia, and everywhere in between. Documenting 600 recipes from across the vast diversity of landscapes and people, Martínez curates an impressive collection of South American cuisines. A celebration of the continent’s regional cuisine and a deep dive into their traditions and local ingredients.
This is the first book by Icelandic chef Gísli Matt, who built the destination restaurant Slippurinn on the Westman Islands. Working out of an old shipyard building in a remote town, set in a volcanic landscape, the chef has garnered international attention for his modern, inventive cuisine, which respects the local volcanic terroir. The book takes the reader into rising star Matt’s cuisine, and shares the realities of island life.
In this collection of recipes from one of France’s most celebrated culinary partnerships, celebrating a decade of collaboration and success, Grébaut and Pourriat share some landmark dishes from their bistro-style offering at Septime in Paris and their other four establishments. .
One of the region’s best-loved home cooks dives into the exotic world of Middle Eastern sweets. A rich and varied array of ingredients and cultural influences make up a collection that celebrates the sweet side of Middle Eastern cuisine. Sweets have a special place in the culture of the Middle East, bringing people together every day to celebrating special moments. From super sweet, sugary desserts, to aromatic and creamy treats, there is something here for all palates.
The Italian Bakery: Step-by-Step Recipes with The Silver Spoon
A step-by-step guide to over 140 Italian dolci recipes from the country’s diverse regions and culinary traditions. Intended as a kitchen patisserie guide for experienced bakers, but equally suited to the curious novice, the book is filled with classic recipes as well as modern twists and some lesser-known puddings, biscotti, tarts and pastries.
Phaidon invites 70 internationally renowned artists to share and illustrate a recipe that expresses their creativity. Just as chefs find new avenues to express their creativity away from the kitchen, so too can artists find their way in the kitchen and come up with something unique. This is a collection of recipes that is a little bit different, including drinks, meals, appetisers, and a lot more besides. A visual and culinary delight.
NFTs have taken the digital realm by storm, with many of the crypto-assets being sold for astronomical fees. But how can restaurants and food professionals explore the possibilities of this new technology? FDL takes a look.
In Andrea Fazzari's book 'Sushi Shokunin: Japan's Culinary Masters', the pursuit of unattainable perfection leads Japan's sushi masters, or shokunin, on a path of dedication, cultural expression and meaning. Paul Feinstein spoke to the author about the project, and about what it means to be a shokunin.