TACOPEDIA :THE TACO ENCYCLOPEDIA

D.O.M. REDISCOVERING BRAZILIAN INGREDIENTS by Alex Atala. Brazilian ingredients combined with classical culinary techniques. An exclusive look into the kitchen of one of the world’s most influential chefs working today, who has built an unique style of cuisine based on the discovery and exploration of local ingredients in his native Brazil. • Includes 65 recipes from his restaurant D.O.M. in São Paulo (currently ranked #4 in the San Pellegrino World’s 50 Best Restaurants list, produced by Restaurant magazine), and tells the fascinating story of how he sources his ingredients from the Amazon in partnership with local tribes. • The book is organized by the native vegetables, fruits, meat, fish and shellfish that Atala uses and features 150 specially-commissioned photographs of the finished dishes as well as evocative images of Brazil, its produce and its people. • Features a foreword by Michelin-starred chef Alain Ducasse. • International author tour in Fall 2013, includes Europe, Australia and an appearance by Alex Atala at the New York City Wine and Food Festival.

THE ART OF FRENCH BAKING From éclairs to soufflés and macaroons to madeleines, when it comes to desserts, no-one does it better than the French. Beautiful, elegant and delicious, French desserts are easy to create at home as only a few basic recipes are needed to make some of the world's most renowned cakes and tarts. The Art of French Baking is the definitive collection of authentic French pastry and dessert recipes. From Tarte Tatin and Hazelnut Petit Fours to Cherry Tartlets and Choux Buns, it contains more than 350 simple recipes that anyone can follow at home. The book also includes details of basic equipment and techniques and information on how to troubleshoot common baking problems. Along with beautiful photographs and illustrations throughout, The Art of French Baking is an inspiring collection to celebrate the sweet tastes of France.

THE SILVER SPOON- NEW EDITION The Silver Spoon, the most influential and bestselling Italian cookbook of the last 50 years, is now available in a new updated and revised edition. This bible of authentic Italian home cooking features over 2,000 revised recipes and is illustrated with 400 brand new, full‐color photographs. A comprehensive and lively book, its uniquely stylish and user‐friendly format makes it accessible and a pleasure to read. The new updated edition features new introductory material covering such topics as how to compose a traditional Italian meal, typical food traditions of the different regions, and how to set an Italian table. It also contains a new section of menus by celebrity chefs cooking traditional Italian food including Mario Batali, Lidia Bastianich, Tony Mantuano, and Rich Torrisi and Mario Carbone. Il Cucchiaio d’Argento was originally published in Italy in 1950 by the famous Italian design and architectural magazine Domus, and became an instant classic. A select group of cooking experts were commissioned to collect hundreds of traditional Italian home cooking recipes and make them available for the first time to a wider modern audience. In the process, they updated ingredients, quantities and methods to suit contemporary tastes and customs, at the same time preserving the memory of ancient recipes for future generations. Divided into eleven color‐coded chapters by course, The Silver Spoon is a feat of design as well as content. Chapters include: Sauces, Marinades and Flavored Butters, Antipasti, Appetizers and Pizzas, First Courses, Eggs, Vegetles, Fish and Shellfish, Meat, Poultry, Game, Cheese, and Desserts. It covers everything from coveted authentic sauces and marinades to irresistible dishes such as Penne Rigate with Artichokes, Ricotta and Spinach Gnocchi, Tuscan Minestrone, Meatballs in Brandy, Bresaola with Corn Salad, Pizza Napoletana, Fried Mozzarella Sandwiches and Carpaccio Cipriani.

COOKBOOK BOOK. A celebration of the world’s most beautiful and influential cookbooks. Cookbook Book celebrates the world‘s greatest cookbooks. From tried-and-true classics such as Julia Child’s Mastering the Art of French Cooking to the best-selling Jamie Oliver‘s 30-Minute Meals and the ground-breaking Noma by Rene Redzepi, the 125 cookbooks have been selected for their remarkable designs, unusual concepts or influential content. This is a unique collaboration between designer Annahita Kamali, artist/photographer Florian Böhm and Phaidon’s editors. Cookbook Book features reproductions of notable pages, an informative review of each book and an introduction, which explores the history of cookbooks. With full- language translations of recipes, the book can be enjoyed for its recipes or as an inspirational reference. Drawing from the authors’ and Phaidon’s extensive library, Cookbook Book is the ultimate visual guide to cookbooks the world over and a document of a cultural phenomena – making it an essential addition to the library of any keen cook, cookbook collector or designer. Based in Munich, Böhm and Kamali have collaborated on photography, art, design, publishing and fashion. Keen cooks, they have been collecting cookbooks from all round the world for several years.