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Volt ink.

Volt ink.
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36,02 €

Author: Bryan Voltaggio, Michael Voltaggio
José Andrés and Charlie Palmer (foreword), Ed Anderson (photographs)
Availability: 2 semanas
Language: Inglés
Format: Tapa dura, 336 pp, 25x28,5 cm
Publisher: Olive Press, 2011, 9781616281618
Features: Fotografías a color

Publisher review:
Bryan and Michael Voltaggio have been called two of the most talented chefs of their generation, though they are probably best known for their head-to-head, brother-against-brother competition on season 6 of Bravo TV’s Top Chef. Their work, separately and together, combines the most exciting modern culinary techniques with impeccable ingredients and unexpected twists to create dishes that are at the same time intellectually interesting, visually stimulating, playful, and incredibly delicious.
In their eagerly anticipated debut cookbook, the brothers present their cuisine through an exploration of 20 food families of ingredients. Unique in its organization, Volt ink. is stunningly photographed, featuring full-color images for every recipe along with glimpses throughout of the brothers at work in their respective restaurants. The recipes have been thoroughly tested to make even the most scientific-seeming techniques reproducible for everyone. Add to that a collection of stories from the brothers themselves – touching on their shared childhood, their respective mentors and collaborators, and what inspires their cooking – and this cookbook is sure to delight anyone interested in the art and craft of modern cooking.

Index:
- On family and food, José Andrés.
- A fusion of culinary talents,
Charlie Palmer.
- Avian.
- Buckwheat.
- Citrus.
- Composite.
- Crustacean.
- Freshwater fish.
- Funghi.
- Goosefoot.
- Gourd.
- Grain.
- Laurel.
- Legume.
- Lily.
- Mammal.
- Mint.
- Mollusk.
- Mustard.
- Nightshade.
- Parsley.
- Saltwater fish.

About the author:
Bryan Voltaggio is among the new generation of chefs who are reinventing American cooking. A graduate of the prestigious Culinary Institute of America in Hyde Park, New York, his pedigree includes almost a decade working under celebrated chef Chalie Palmer at the famed Aureole in New York and at Mandalay Bay in Las Vegas, then at Charlie Palmer Steak in Washington, DC. At his three-star reviewed restaurant, Volt, in his native Frederick, Maryland, Bryan offers seasonal American cuisine driven by the offerings of local farmers and prepared using both classic and modern cooking techniques. Bryan is a James Beard Best Mid-Atlantic Chef nominee and was named Chef of the Year by both the non-profit organization Share Our Strength and the Restaurant Association of Maryland in 2010.
Michael Voltaggio has spent over half of his lifetime in the kitchen. He received his formal training at the esteemed Greenbrier Resort in West Virginia, and has helmed the kitchens at an honor roll of haute dining establishments: The Bazaar by José Andrés in Beverly Hills; Charlie Palmer’s Dry Creek Kitchen in Healdsburg; The Dining Room at the Langham Hotel in Pasadena; and more. Michael describes the food at his restaurant, Ink., as “modern Los Angeles”, distinguished by inspired flavour profiles and a unique combination of classical and modern techniques. Michelin-starred, Michael was also a finalist for the James Beard Best New Restaurant award in 2009, the same year he won highest honor on Bravo TV’s Emmy-winning season 6 of Top Chef.

Book reviews:
“Bryan and Michael Voltaggio are amazing and talented cooks, among the best I know”. José Andrés.
“There are no better examples of kitchen craftsmen in our exciting culinary era than the Voltaggio brothers”. Charlie Palmer.
“Two great minds have come together to write a cookbook that shows the latest in contemporary American cooking”. René Redzepi.

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