Synopses & Reviews
Photographer Todd Selby is back, this time focusing his lens on the kitchens, gardens, homes, and restaurants of more than 40 of the most creative and dynamic figures working in the culinary world today. He takes us behind the scenes with Noma chef Renandeacute; Redzepi in Copenhagen; to Tokyo to have a slice with pizza maker Susumu Kakinuma; and up a hilltop to dine at an inn without an innkeeper in Valdobbiadene. Each profile is accompanied by watercolor illustrations and a handwritten questionnaire, which includes a signature recipe. Reveling in the pleasures of a taco at the beach, foraging for wild herbs, and the art of the perfectly cured olive, Selby captures the food we love to eat and the people who passionately grow, cook, pour, and serve these incredible edibles every day.
Praise for Edible Selby:
andldquo;Todd Selby has turned his curious eye to the kitchens of some of the worldandrsquo;s most imaginative cooks, artisans, and foragers. Far too often, food and the people who produce it are hidden behind closed doors or lost in an industrial food system, so itandrsquo;s heartening to see this book champion those who have nothing to hide. With Toddandrsquo;s trademark good humor and disarmingly quirky style, Edible Selby is a pure celebration of the creativity and authenticity of the wonderful individuals who are bringing real food to the table.andrdquo;
- Alice Waters, owner of Chez Panisse Restaurant
andldquo;Todd Selbyandrsquo;s foray into the world of food is every bit as intriguing as his eccentric take on the world of interiors. Long live Signor Selby!andrdquo;
- Simon Doonan, Barneys New York creative ambassador
andldquo;Edible Selby captures the energy and excitement of today's food world. This book is pure Selby.andrdquo;
- Thomas Keller, The French Laundry
andldquo;Books On My Gifts Listandhellip;Photographer Todd Selbyandrsquo;s scrapbook reportage on passionate cooks and famous chefs around the world. Messy, magnificent, inspiring.andrdquo;
andmdash;Food and Wine magazine
andldquo;Exploring the world for food, thatandrsquo;s what Edible Selby is all aboutandhellip;and hopefully, you get really hungry when you read it.andrdquo;
andmdash;New York Daily News
andldquo;Photographer Todd Selby has an uncanny eye for the beauty of the unconventional kitchen; in his second book, he features cooks, chefs, and other culinary creative types in their workspacesandmdash;complete with recipes and witty hand-drawn illustrations.andrdquo;
andmdash;Saveur
andldquo;This is a book to read on the couch and leave there. Next youandrsquo;ll want to go to the kitchen and get crazy and make a mess. You will let your hair down, and the meal will be infused with life.andrdquo;
andmdash;TheKitchn.com
Synopsis
“Travel is one of my greatest passions. Not simply for my love of discovery and pastures new, but also for the pleasures of ‘stumbling across objects, products, or unusual, novel ways of doing things; it all stimulates my curiosity before inhabiting my memories, imagination and pleasures.” —Alain Ducasse
From hot dogs in Brooklyn to Manhattans most chic restaurants, world-renowned chef Alain Ducasse reveals a palette of flavors, colors, images, and aromas from all four corners of the globe: his own gourmet New York. This beautiful work of photographic reportage reveals his favorite spots, special finds, and gourmet delights. Ducasse reveals New Yorks finest products, as well as the histories of its places and people and his encounters with them, in this personal culinary voyage around a city with an important place in his heart. With text by New York-based food writer Alex Vallis, this gorgeously illustrated book is a treasure trove for food lovers in New York and beyond.
Synopsis
Travel is one of my greatest passions. Not simply for my love of discovery and pastures new, but also for the pleasures of stumbling across” objects, products, or unusual, novel ways of doing things; it all stimulates my curiosity before inhabiting my memories, imagination and pleasures.”--Alain Ducasse
From Brooklyn hot dogs to Manhattans most chic restaurants, world-renowned chef Alain Ducasse reveals a palette of flavors, colors, images, and aromas from all four corners of the globe: his own gourmet New York. This large-format, beautiful work of photographic reportage reveals his favorite spots, his special finds, and his gourmet delights. He reveals New Yorks finest products, the histories of places and people, and his encounters with them in this personal culinary voyage around a city with an important place in Ducasses heart. Complete with a handy removable guidebook to all the restaurants and other venues listed, this large, gorgeously illustrated book is a treasure trove for all food lovers in New York or anywhere.
Advance Praise:
Jaime Ducasse He has an extraordinarily creative and curious mind. This beautiful book exemplifies that.” --Nina and Tim Zagat
Alain Ducasse has thought long and hard about all the elements of atmosphere, light and color that make a meal memorable as well as the nature of the food itself. In this regard he observes things that are frequently ignored. Once they are pointed out, however, they become an essential part of our critical appreciation. In the complex and contradictory food universe that New York represents, Alains observations are unique and essential.” --Milton Glaser
He has broken as many molds as he has created. With his new book Alain Ducasse does so again. It is rare that such an extraordinary and celebrated talent has the wisdom and generosity to celebrate others in his field who inspire him. This gorgeous book is a welcome and heartfelt guide to the restaurant world of NYC by one the worlds culinary leaders. It is a requisite for any food-obsessed New Yorker.” --Stanley Tucci
Jaime New York takes us on a delectable journey of the citys vibrant culinary landscape. Alain Ducasses cross-disciplinary range stands as inspiration for those who share a passion for good living and all its permutations.” --David Rockwell
Synopsis
Alain Ducasse. Eric Ripert. Daniel Boulud. Pierre Hermandeacute;. These are among the worldandrsquo;s most celebrated chefs, the luminaries who changed the landscape of fine dining. Here are the dishes of their careers, the distinctive plates that made them household names. From Ducasseandrsquo;s famous vegetable andldquo;cookpotandrdquo; and Hermandeacute;andrsquo;s ispahan to Ripertandrsquo;s bluefin tuna and Bouludandrsquo;s sea bass, each volume in
My 10 Best offers a masterandrsquo;s career-defining 10 recipes, complete with step-by-step, illustrated directions designed for the home cook.
About the Author
Alain Ducasse comes from the Landes region of southwestern France and is one of the most renowned chefs of his generation. He is also a restaurant designer, hotelier, and teacher of the culinary arts. Over thirty years, he has developed a unique
savoir faire, which has helped define the contemporary art of living and eating. He believes strongly in sharing his passion and knowledge and developing his constant curiosity, which helps him soak up the cultural diversity of the world.
Alex Vallis is the digital features editor of Food and Wine Magazine, focusing her attention on chefs and restaurants. Vallis also writes for New York Magazine, Grub Street, NBC Online, and Saveur. She has been a James Beard Award nominee.
Dan Barber is a chef and owner of several restaurants including Blue Hill in Manhattan and Blue Hill at Stone Barns in Pocantico Hills, New York. He writes frequently on food and agricultural policy.
Pierre Monetta, a young Paris-based photographer, loves to watch and capture what daily life has to offer. He specializes in fashion, food, and travel photography and produced a series of photographs for Alain Ducasses restaurants in the Plaza Athénée, Paris, and the Dorchester, London. He is the photographer of all the titles in Alain Ducasse's "J'Aime" collection.