WHERE CHEFS EAT
₹1,435.00 (Incl. of all taxes)
WHERE CHEFS EAT
Forget the restaurant guides compiled by a panel of mysterious experts, this new guide is by the real insiders: more than 600 of the world’s leading chefs. Listing their favourite places to eat from neighbourhood eateries to high-end restaurants, Where Chefs Eat is the ultimate guide to the world’s best food. With entertaining reviews the books should appeal to restaurant-goers and food lovers worldwide.
Product added!
Browse Wishlist
The product is already in the wishlist!
Browse Wishlist
SKU: 868660
Categories: Kitchen Equipment’s & Accessories, Books
Tags: Cookbook online India, Cooking Books, kitchen books, recipe books
Only logged in customers who have purchased this product may leave a review.


Paella by Alberto Herraiz
Kitchen Equipment’s & Accessories, Books
Paella by Alberto Herraiz
The first comprehensive cookbook on paella - everyone's favourite Spanish dish - by the ultimate paella master, Alberto Herraiz. Reveals the origins, traditions, versatility and mouth-watering variety of this incredibly popular dish.
₹2,395.00


COOK IT RAW- Alessandro Porcelli
Kitchen Equipment’s & Accessories, Books
COOK IT RAW Cookbook
Exploring social and environmental issues through gastronomy.
Cook it Raw
* Tells the story of four unique dinners that saw some of the world’ s most cuttingedge chefs come together to explore social, cultural and environmental issues through food.
* The book chronicles the dinners through commentaries, anecdotes, candid interviews and 400 never-before-seen images of the ‘Raw’ shefs.
* Includes contributions from leading food writers such as Anthony Bourdain, Jeffrey Steingarten and Andrea Petrini.
* The chefs who make up Cook it Raw are Rene Redzepi, Alex Atala, David Chang, Massimo Bottura, Pascal Barbot, Claude Bosi, Albert Adria, Daniel Patterson, Inaki Aizpiarte, Magnus Nilsson, Mark Best, Ben Shewry, Fredrik Andersson, Sean Brock, Quique Dacosta, Mauro Colagreco, Alexandre Gauthier, Ichiro Kubota, Yoshihiro Narisawa, Petter Nilsson, Davide Scabin, Kondo Takahiko, Hans Valimaki & Joachim Wissler.
₹5,725.00


STUDIO OLAFUR ELIASSON: THE KITCHEN
Kitchen Equipment’s & Accessories, Books
STUDIO OLAFUR ELIASSON: THE KITCHEN
Discover the act of cooking and eating in a creative environment with Studio Olafur Eliasson: The Kitchen.
Featuring over 100 vegetarian recipes cooked at Olafur Eliasson's studio kitchen, these recipes have served as nourishment and source of creative inspiration and communal discussion every day for his staff, artists, and guest collaborators, including René Redzepi and Alice Waters.
Foreword by Alice Waters, who has cooked in the kitchen, and shares Olafur's vision for cooking and eating together as a daily connection that inspires.
₹2,870.00


MEXICO: THE COOKBOOK
Kitchen Equipment’s & Accessories, Books
MEXICO: THE COOKBOOK
Mexico: The Cookbook is the definitive bible of Mexican home cooking and features more than 650 authentic recipes that can be easily recreated at home.
The first truly comprehensive bible of authentic Mexican home cooking, written by a living culinary legend, Mexico: The Cookbook features an unprecedented 700 recipes from across the entire country, showcasing the rich diversity and flavors of Mexican cuisine. Author Margarita Carrillo Arronte has dedicated 30 years to researching, teaching, and cooking Mexican food, resulting in this impressive collection of Snacks and Street Food, Starters and Salads, Eggs, Soups, Fish, Meat, Vegetables, Accompaniments, Rice and Beans, Breads and Pastries, and Drinks and Desserts.
Beautifully illustrated with 200 full‐color photographs, the book includes dishes such as Acapulco‐style ceviche, Barbacoa de Pollo from Hidalgo, classic Salsa Ranchera, and the ultimate Pastel Tres Leches, each with notes on recipe origins, ingredients, and techniques, along with contributions from top chefs such as Enrique Olvera and Hugo Ortega.
₹2,870.00


FISH: RECIPES FROM THE SEA Cookbook
Kitchen Equipment’s & Accessories, Books
FISH: RECIPES FROM THE SEA Cookbook
Fish: Recipes from the Sea features over 200 authentic Italian home cooking recipes for preparing fish and seafood, carefully collected from the Silver Spoon kitchen. From traditional seafood groups to simple grilled fish with herbs, the recipes in Fish are simple and authentic, explained with clear step-by-step instructions and vivid colour photography. The chapters in Fish are divided by fish variety and include White, Oily, Flat, Freshwater Fish, and Seafood. The cookbook offers tips on how to take an Italian approach to cooking with seafood including how to choose, prepare, and cook local, sustainle fish and produce, as well as offering ideas for substituting varieties. Fish also contains an illustrated guide on how to recognize different categories of fish, how to choose fresh fish, and even describes marine life, and mannerisms for the different varieties. Fish contains delicious, authentic home recipes for all food occasions.
₹2,870.00


THE LEBANESE KITCHEN
Kitchen Equipment’s & Accessories, Books
THE LEBANESE KITCHEN
Lebanese Home Cooking is the definitive guide to traditional home cooking from Lebanon. With more than 500 recipes for meze, soups, fish, meat and vegetables, desserts, cakes, cookies, preserves and drinks, it covers the entire range of Lebanese food, which is widely regarded as the most refined of all the Middle Eastern cuisines.
₹2,870.00


MUGARITZ Cookbook by Andoni Luis Aduriz
Kitchen Equipment’s & Accessories, Books
MUGARITZ Cookbook by Andoni Luis Aduriz
A Natural Science of Cooking. This is the first-ever book in English on Mugaritz, the gound-breaking restaurant in Northern Spain.
The definitive book on influential chef Andoni Luis Aduriz and Mugaritz restaurant in northern Spain, recently voted the world’s third best restaurant in the S. Pellegrino World’s 50 Best Restaurant Awards.
• Documents the creative process behind the innovative dishes, with 70 recipes and over 150 photographs
• Six thematic chapters explain Aduriz’s key philosophies, including his interactions with nature and technology, a new language of cooking, the experience of the diner and his wide-ranging sources of inspiration
• Andoni Luis Aduriz is at the forefront of Spain’s culinary innovation, and the book will appeal to all lovers of creativity, as well as restaurant-goers and aspiring or professional chefs.
Andoni Luis Aduriz is one of Spain’s most innovative chefs. Having trained under
Ferran Adrià at elBulli, he is in the vanguard of Spain’s culinary future, and is widely
recognized as one of Ferran’s most talented protégés.
₹3,355.00


COOKBOOK BOOK by Annahita Kamali, Florian Böhm
Kitchen Equipment’s & Accessories, Books
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.
₹3,355.00


THE SILVER SPOON- NEW EDITION
Kitchen Equipment’s & Accessories, Books
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.
₹2,870.00


PUGLIA
Kitchen Equipment’s & Accessories, Books
With charming towns and stunning landscapes, the perfect climate for growing fresh produce and bounties of olive groves across the regions, Puglia has been widely tipped as Italy's newest culinary destination.
Featuring more than 50 simple and authentic recipes from the Silver Spoon kitchen, Puglia and Basilicata is a culinary journey through a fascinating area of Italy. The two sister regions, one older and one younger, live side by side and, as always with neighbouring regions, they share many of the ingredients and flavours.
Each chapter examines a single province, with fascinating narrative texts that examine the key produce and ingredients found in each area, such as creamy burrata from Andria and mussels from Taranto. The book features beautiful and diverse landscape of the two regions, their produce and people and each recipe is accompanied by a stunning image of the finished dish. Also included is a year-round calender of food festivals.
Puglia is the third title in the popular regional Silver Spoon cookbook series (Tuscany, Sicily) and provides readers with a culinary insight into Italy's best-kept secret.
₹2,395.00


VEFA’S KITCHEN by Vefa Alexiadou
Kitchen Equipment’s & Accessories, Books
VEFA'S KITCHEN by Vefa Alexiadou
Vefa's Kitchen is the first truly comprehensive bible of Greek food in English. Rapidly increasing in popularity, Greek food is simple to prepare, healthy and delicious, and, more than most other cuisines, bears all the hallmarks of the rich cultural history of the land and sea from which it is drawn. It is the original Mediterranean cuisine, where olive oil, bread, wine, figs, grapes and cheese have been staples since the beginnings of Western civilization. With hundreds of simple recipes by Vefa Alexiadou, the authoritative grand dame of Greek cookery, the book also includes information on regional specialities, local ingredients and the religious and historical significance of the dishes, and is illustrated with 230 colour photographs. Vefa's Kitchen is the definitive work on the rich and fascinating cooking of modern Greece.
₹2,870.00


FAVIKEN by Magnus Nilsson
Kitchen Equipment’s & Accessories, Books
FAVIKEN by Magnus Nilsson.
• An exclusive insight into one of the world’s most innovative new restaurants, Fäviken Magasinet in northern Sweden, its remarkable head chef, Magnus Nilsson, and his unique approach to Nordic cuisine.
• Reveals Nilsson’s natural and intuitive way of working with the produce available in the environment around him, and how he creates a seasonal cycle of menus built around it.
• Contains over 100 recipes, from basic preparations for pickles, yogurt and bread, to the exquisitely crafted dishes that are served by Nilsson and his team at Fäviken.
• Fascinating narrative texts, stunning photography and inspiring recipes will encourage all cooks and food lovers to think differently about their environment and the ingredients that are available to them.
Magnus Nilsson (b.1984) is the head chef of Fäviken Magasinet restaurant in Sweden. After training as a chef and sommelier in Sweden he worked with Pascal Barbot of L’Astrance in Paris before joining Fäviken as a sommelier. Within a year he had taken over the running of the restaurant.
₹3,355.00
Reviews(0)
There are no reviews yet.