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Must buy for the serious Chef/Foodie

Coco World Leading Masters Choose Contemporary

Coco World Leading Masters Choose Contemporary

Unlike the previous reviews I really feel that the 100 selected chefs in this book really represent the future "Adrias" "Ramseys" and "Ducasses" of the international food scene for the foreseeable future, many I'm sure, you will hear more and more about. The book is well laid out and a lot of recipes look and sound as if they could actually work, although some are hopelessly restaurant only (unless you have 15K to plop down on an ultrasonic infusion machine:) The choices of the chef panel is really eclectic and diverse, although the inclusion of some of the more lesser known Asian chefs on both the panel and the chosen chefs would only really be relevant and interesting to traditional Asian diners, I would personally liked it if they included more modernized Asian chefs like Yoshihiro Narisawa. It would have lent more relevance to the obviously modern slant most of the chosen represent in their cuisine. Not to slight in anyway traditional Asian cuisine which will always have a place. The same could be said about the more traditional choices by chefs like Alice Waters and Fergus Henderson. Just my opinion. Very inspirational for working chefs and a great feature of the immense talent that is coming out from all corners of the globe. The book is also a great deal considering it's content length and reasonable price. Though I find the Maypole like inclusion of bookmarks a little annoying. Two or three would have sufficed.

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4 Responses to “West Shops”

  • Becky Gamble says:

    great book, very good for chefs and profesional of gastronomy industry!, no doubt to buy it. Excelent for students and restaurantes

  • Leonor Woodward says:

    COCO: 10 WORLD-LEADING MASTERS CHOOSE 100 CONTEMPORARY CHEFS examines modern culinary movers and shakers from all corners of the globe, from a cafe in Taipei and a sandwich shop in Portland Oregon to a mobile ice cream van in London. The 100 chefs chosen for this book have created inventive cuisines with new techniques as well as creating traditional dishes with fresh, local produce, and packs in recipes, menus, and chef reflections in a pick especially recommended for culinary collections.

  • Cynthia Moon says:

  • Maude Stark says:

    Unlike the previous reviews I really feel that the 100 selected chefs in this book really represent the future "Adrias" "Ramseys" and "Ducasses" of the international food scene for the foreseeable future, many I'm sure, you will hear more and more about. The book is well laid out and a lot of recipes look and sound as if they could actually work, although some are hopelessly restaurant only (unless you have 15K to plop down on an ultrasonic infusion machine:) The choices of the chef panel is really eclectic and diverse, although the inclusion of some of the more lesser known Asian chefs on both the panel and the chosen chefs would only really be relevant and interesting to traditional Asian diners, I would personally liked it if they included more modernized Asian chefs like Yoshihiro Narisawa. It would have lent more relevance to the obviously modern slant most of the chosen represent in their cuisine. Not to slight in anyway traditional Asian cuisine which will always have a place. The same could be said about the more traditional choices by chefs like Alice Waters and Fergus Henderson. Just my opinion. Very inspirational for working chefs and a great feature of the immense talent that is coming out from all corners of the globe. The book is also a great deal considering it's content length and reasonable price. Though I find the Maypole like inclusion of bookmarks a little annoying. Two or three would have sufficed.

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