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Reinventing Food
charts Ferran Adrià's transition from comparative obscurity to becoming the focus of massive media attention - he has been admired, talked about, criticized more than any other chef alive today. Colman Andrews has spent over a decade in conversation with Ferran, as well as countless hours in his restaurant and workshop, and his account recasts Ferran's remarkable career with unrestricted access to the chef and his family and friends, as well as decades of accumulated insights and interviews with the most prominent chefs and critics.
charts Ferran Adrià's transition from comparative obscurity to becoming the focus of massive media attention - he has been admired, talked about, criticized more than any other chef alive today. Colman Andrews has spent over a decade in conversation with Ferran, as well as countless hours in his restaurant and workshop, and his account recasts Ferran's remarkable career with unrestricted access to the chef and his family and friends, as well as decades of accumulated insights and interviews with the most prominent chefs and critics.
Reinventing Food
charts Ferran Adrià's transition from comparative obscurity to becoming the focus of massive media attention - he has been admired, talked about, criticized more than any other chef alive today. Colman Andrews has spent over a decade in conversation with Ferran, as well as countless hours in his restaurant and workshop, and his account recasts Ferran's remarkable career with unrestricted access to the chef and his family and friends, as well as decades of accumulated insights and interviews with the most prominent chefs and critics.
charts Ferran Adrià's transition from comparative obscurity to becoming the focus of massive media attention - he has been admired, talked about, criticized more than any other chef alive today. Colman Andrews has spent over a decade in conversation with Ferran, as well as countless hours in his restaurant and workshop, and his account recasts Ferran's remarkable career with unrestricted access to the chef and his family and friends, as well as decades of accumulated insights and interviews with the most prominent chefs and critics.
Über den Autor
Colman Andrews is an award-winning food writer, restaurant reviewer and gastronomic commentator based in the USA. His previous books include Catalan Cuisine and Flavours of the Riviera. He co-founded Saveur magazine and acted as editor-in-chief for four years, and went on to be a contributing editor for Gourmet magazine. He has known Ferran Adrià for many years.
Details
Erscheinungsjahr: | 2010 |
---|---|
Genre: | Biographien, Importe |
Rubrik: | Belletristik |
Medium: | Buch |
Inhalt: | 360 S. |
ISBN-13: | 9780714859057 |
ISBN-10: | 0714859052 |
Sprache: | Englisch |
Herstellernummer: | 5905 |
Einband: | Gebunden |
Autor: | Andrews, Colman |
Hersteller: |
Phaidon
Phaidon Press Ltd |
Verantwortliche Person für die EU: | Phaidon Verlag GmbH, Phaidon Verlag, Zähringer Straße 24, D-10707 Berlin, gpsr@phaidon.com |
Maße: | 240 x 159 x 33 mm |
Von/Mit: | Colman Andrews |
Erscheinungsdatum: | 15.08.2010 |
Gewicht: | 0,706 kg |
Über den Autor
Colman Andrews is an award-winning food writer, restaurant reviewer and gastronomic commentator based in the USA. His previous books include Catalan Cuisine and Flavours of the Riviera. He co-founded Saveur magazine and acted as editor-in-chief for four years, and went on to be a contributing editor for Gourmet magazine. He has known Ferran Adrià for many years.
Details
Erscheinungsjahr: | 2010 |
---|---|
Genre: | Biographien, Importe |
Rubrik: | Belletristik |
Medium: | Buch |
Inhalt: | 360 S. |
ISBN-13: | 9780714859057 |
ISBN-10: | 0714859052 |
Sprache: | Englisch |
Herstellernummer: | 5905 |
Einband: | Gebunden |
Autor: | Andrews, Colman |
Hersteller: |
Phaidon
Phaidon Press Ltd |
Verantwortliche Person für die EU: | Phaidon Verlag GmbH, Phaidon Verlag, Zähringer Straße 24, D-10707 Berlin, gpsr@phaidon.com |
Maße: | 240 x 159 x 33 mm |
Von/Mit: | Colman Andrews |
Erscheinungsdatum: | 15.08.2010 |
Gewicht: | 0,706 kg |
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