Where Chefs Eat: A Guide to Chefs` Favorite Restaurants,
Старое издание
Название: Where Chef`s Eat ISBN: 0714865419 ISBN-13(EAN): 9780714865416 Издательство: Phaidon Press Ltd. Цена: 2510.00 р. Наличие на складе: Поставка под заказ. Описание: Forget the restaurant guides compiled by a panel of mysterious experts, this guide is by the real insiders: more than 400 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 book should appeal to restaurant-goers and food lovers worldwide.
Автор: Warwick Joe Название: Where Chefs Eat: A Guide to Chefs` Favorite Restaurants (2015) ISBN: 0714868663 ISBN-13(EAN): 9780714868660 Издательство: Phaidon Press Ltd. Цена: 2846.00 р. Наличие на складе: Невозможна поставка. Описание: Restaurant recommendations from 600 of the world`s best chefs.
Автор: Leschziner Vanina Название: At the Chef`s Table: Culinary Creativity in Elite Restaurants ISBN: 0804787972 ISBN-13(EAN): 9780804787970 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 4013.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
This book is about the creative work of chefs at top restaurants in New York and San Francisco. Based on interviews with chefs and observation in restaurant kitchens, the book explores the question of how and why chefs make choices about the dishes they put on their menus. It answers this question by examining a whole range of areas, including chefs' careers, restaurant ratings and reviews, social networks, how chefs think about food and go about creating new dishes, and how status influences their work and careers.
Chefs at top restaurants face competing pressures to deliver complex and creative dishes, and navigate market forces to run a profitable business in an industry with exceptionally high costs and low profit margins. Creating a distinctive and original culinary style allows them to stand out in the market, but making the familiar food that many customers want ensures that they can stay in business. Chefs must make choices between these competing pressures. In explaining how they do so, this book uses the case study of high cuisine to analyze, more generally, how people in creative occupations navigate a context that is rife with uncertainty, high pressures, and contradicting forces.
