Audrey and her oven
THE ARTISTS' AND WRITERS' COOKBOOK. A COLLECTION OF STORIES WITH RECIPES
Famous painters and writers who share their recipes in a spectacular edition. In the original, published in 1961, people like Man Ray, Marcel Duchamp or Harper Lee They shared their favorite recipes. In this new volume, neil gaima n makes a chilling cheese omelette; Marina Abramović explains what is the best dish to eat on top of a volcano; James Franco choose the American classic: the peanut butter & jelly sandwich...
The Artists' and Writers' Cookbook edited by Natalie Eve Garrett, published by powerHouse Books
The Artists' and Writers' Cookbook edited by Natalie Eve Garrett, published by powerHouse Books
COOK KOREAN! A COMIC BOOK WITH RECIPES
Learning to prepare Korean cuisine, one of the most rising gastronomies, looking at funny cartoons may be the easiest and most fun way. Robin Ha explains in vignettes of no more than three pages the most popular dishes and, of course, by far kimchi.
What's in a Korean fridge?
AUDREY AT HOME. MEMORIES OF MY MOTHER'S KITCHEN
Luca Dotti, Audrey Hepburn's son, published this book last year, half biography, half cookbook. Through photographs and ingredients, he recounts the kitchen routines of "a normal Roman housewife." Most of the recipes are from Italy, perhaps because Audrey was able to "eat three plates of pasta", but it also covers Swiss, Nordic, Spanish or American cuisines. Spaghetti alla puttanesca It was Dotti's favorites.
Audrey at home
CEVICHE. PERUVIAN CUISINE
They say it is the best cuisine in the world. Peruvians say it and everyone who passes through Peru . If not the best, it is one of the most inspiring. And although precisely with one of its most popular dishes, ceviche, there are fights about which country is best eaten, probably in the Andean country is where they have more recipes. Also, this book by Martin Morales It has one of the prettiest bookstore covers.
Ceviche. Peruvian cuisine
THE ART OF FRENCH CUISINE, BY JULIA CHILD
Every cookbook list should include at least one classic and this is the one we chose for its recent reissue with prologue by Berasategui and David de Jorge , Y a cover that Julia herself would have loved. Classic French recipes explained by an American cook. If you don't know anything about her, look up the movie Julie & Julia: Meryl Streep with a turkey in her hands.
The art of French cuisine
THE SILVER SPOON
Well, or two classics. “The bible of Italian cuisine” It should be in the bookstore or near the stove of any lover of much more than pasta worth their salt. The latest editions of Phaidon continue the tradition of This book is more than 60 years old and they add more than 400 photographs to it.
ZAHAV: A WORLD OF ISRAELI CUISINE
Awarded this year by the 'gastronomic Oscar', the James Beard Awards, as the best international cookbook. its authors Mikhail Solomonov, a popular chef in Philadelphia, and Steven Cook manage to bring the "mysterious" and varied (much more than is believed) cuisine of the Middle East to the whole world.
Zahav, a world of Israeli cuisine
MEXICO. GASTRONOMY
An almost classic since it first enters through the eyes, like any good dish. A mega edition of Phaidon to leave almost a decorative book . But it is also an authentic compendium of the best Mexican recipes written by a respected and experienced chef, Margarita Carrillo Arronte.
Mexico: The Cookbook
MARTIN BERASATEGUI AND DAVID DE JORGE
Adventures, misadventures and recipes of a 7 Michelin star chef and the chef who hosts that TV show called 'Robin Food'.
There is little left to explain after reading the title and subtitle of this easy and very visual cooking comic that mixes stories and gastronomic anecdotes of the two chefs and 46 recipes illustrated by Javirroyo.
Martin Berasategui and David de Jorge
NIKKEI. FUSION OF JAPANESE AND SOUTH AMERICAN CUISINE
What is Nikkei cuisine? This is what they call the Japanese cuisine that Japanese emigrants developed mainly in Peru and also in Brazil in their great diaspora at the end of the 19th and beginning of the 20th. A kitchen that is today the mother of all modern fusion restaurants and that is perfectly reflected in this new book published by blueme, with street food and homemade recipes.