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The French Laundry Cookbook
''The French Laundry Cookbook'' is a 1999 cookbook written by the American chefs Thomas Keller, Michael Ruhlman, and Susie Heller; illustrated by Deborah Jones. The book features recipes from Keller's restaurant The French Laundry. It won the 2000 International Association of Culinary Professionals (IACP) Cookbook of the Year award, as well as the IACP's best designed cookbook and best first cookbook awards. ''The French Laundry Cookbook'' is in its fifty-second printing and has been printed over 400,000 times. ''The French Laundry Cookbook'' contains 150 recipes divided into six sections, each representing a course of a meal. The cookbook also includes cooking and food preparation techniques. The ''Wall Street Journal'' called the cookbook "notorious for including some of the most laborious recipes in print", commenting that "putting the ingredients together on a plate properly can be an architectural challenge". '' Restaurants & Institutions'' called the cookbook "too esoteric ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thomas Keller
Thomas Aloysius Keller (born October 14, 1955) is an American chef, restaurateur and cookbook author. He and his landmark Napa Valley restaurant, the French Laundry in Yountville, California, have won multiple awards from the James Beard Foundation, including Best California Chef in 1996 and Best Chef in America in 1997. The restaurant was a perennial winner in the annual Restaurant (magazine) Top 50, ''Restaurant'' list of the Top 50 Restaurants of the World;Vallis, Alexandra, ''New York Magazine'': Grub Street (November 6, 2008)/ref> On describing his reasons for accepting the Bocuse d'Or Team USA presidency, Keller stated, "When Chef [Paul] Bocuse calls you on the phone and says he’d like you to be president of the American team, you say, ‘Oui, chef’. He's the role model, the icon".Sciolino, Elaine, ''The New York Times'' (January 26, 2009)High Hopes for American Team in Bocuse d’Or Cooking Competition/ref> In 2012 he announced he was at the point of his career when ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alinea (restaurant)
Alinea is a restaurant in Chicago, Illinois, United States. In 2010, Alinea was awarded three stars by the ''Michelin Guide''. Since the closing on December 20, 2017, of Grace (restaurant), Grace, Alinea remains one of only two Chicago restaurants, with the other one being Smyth (restaurant), Smyth, added in 2023, with three Michelin stars. The restaurant is known for its approach to "maximalist modernist cooking". History The restaurant opened on May 4, 2005, and takes its name from the symbol Pilcrow, alinea, which is featured as a logo. Co-owner Nick Kokonas wrote of the restaurant's name, Alinea literally means "Alinea (character), off the line". The restaurant's symbol, more commonly known as the pilcrow, indicates the beginning of a new train of thought, or a new paragraph. The symbol has a double meaning: on one hand, Alinea claims to represent a new train of thought about food, but as a restaurant, everything still has to come "off the line". In October 2008, chef ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paste (magazine)
''Paste'' is an American monthly music and entertainment digital magazine, headquartered in Atlanta, Georgia, with studios in Atlanta and Manhattan, and owned by Paste Media Group. The magazine began as a website in 1998. It ran as a print publication from 2002 to 2010 before converting to online-only. History The magazine was founded as a quarterly in July 2002 and was owned by Josh Jackson, Nick Purdy, and Tim Regan-Porter. In October 2007, the magazine tried the "Radiohead" experiment, offering new and current subscribers the ability to pay what they wanted for a one-year subscription to ''Paste''. The subscriber base increased by 28,000, but ''Paste'' president Tim Regan-Porter noted the model was not sustainable; he hoped the new subscribers would renew the following year at the current rates and the increase in web traffic would attract additional subscribers and advertisers. Amidst an economic downturn, ''Paste'' began to suffer from lagging ad revenue, as did other m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bouchon (cookbook)
A bouchon () is a type of restaurant found in Lyon, France, that serves traditional Lyonnaise cuisine, such as sausages, coq-au-vin, "salade lyonnaise" duck pâté or roast pork. Compared to other forms of French cooking such as ''nouvelle cuisine'', the dishes are quite hearty. There are approximately twenty officially certified traditional bouchons, but a larger number of establishments describe themselves using the term. Typically, the emphasis in a bouchon is not on ''haute cuisine'' but, rather, a convivial atmosphere and a personal relationship with the owner. History The tradition of bouchons came from small inns visited by silk workers passing through Lyon in the seventeenth and eighteenth centuries. According to the dictionary ''Le Petit Robert'', this name derives from the 16th century expression for a bunch of twisted straw. A representation of such bundles began to appear on signs to designate the restaurants and, by metonymy, the restaurants themselves becam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Le Bernardin
Le Bernardin is a three-Michelin star French seafood restaurant in Midtown Manhattan, New York City. Eric Ripert is the executive chef, and he is co-owner along with Maguy Le Coze. History Gilbert Le Coze and his sister Maguy Le Coze opened the original Le Bernardin restaurant in Paris in 1972; the name came from a folk song their father sang to them as children, "Les Moines de St. Bernardin", about monks who "loved life – the good life especially". The Le Coze siblings relocated the restaurant, under the same name, to New York City in 1986, not long after receiving a third Michelin star. Eric Ripert joined the restaurant as chef de cuisine in 1991. When Gilbert Le Coze died of a heart attack in 1994, Ripert succeeded him as executive chef, and in 1996 he became co-owner of the restaurant with Maguy Le Coze. In 2012 the restaurant was completely redesigned by the architectural firm Bentel & Bentel. A large lounge was also added. Menu and dining Le Bernardin serves a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Éric Ripert
Eric Ripert (; born 2 March 1965) is a French chef, author, and television personality specializing in modern French cuisine and noted for his work with seafood. Ripert's flagship restaurant, Le Bernardin, in Midtown Manhattan, Midtown Manhattan, New York has been ranked among the best restaurants in the world by culinary magazines and the most prestigious culinary ranking systems around the globe. From 2022 to the present, Le Bernardin has been ranked No.1 on "La Liste", an annual list. It has held the maximum rating of four stars for over three decades from ''The New York Times'' and three stars from the Michelin Guide. Early life and education Ripert was born in Antibes, Antibes, France southwest of Nice and learned to cook as a child from his mother. When he was young, his parents divorced and he moved to Andorra with his mother. He grew up there. His mother remarried and his stepfather was abusive. Ripert's father died in an accident on a hiking trip when Eric was 11. At th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Momofuku (restaurants)
Momofuku is a culinary brand established by chef David Chang in 2004 with the opening of Momofuku Noodle Bar. It includes restaurants in New York City, Toronto (defunct), Las Vegas, and Los Angeles (Noodle Bar, Ssäm Bar, Ko, Má Pêche (defunct), Seiōbo, Noodle Bar Toronto, Kōjin, Fuku, Fuku+, CCDC, Nishi, Ando, Las Vegas, Fuku Wall St, Kāwi), a bakery established by pastry chef Christina Tosi (Milk Bar (bakery), Milk Bar), a bar (Nikai), and a quarterly magazine (''Lucky Peach''). Chang has written that the name "Momofuku" is "an indirect nod" to Momofuku Ando, the Japanese people, Japanese-Taiwanese people, Taiwanese inventor of instant ramen. The name means "lucky peach." Chang has suggested it is not an accident that he chose a word that sounds similar to the curse word "motherfucker". History With experience in restaurants in New York City, Chef David Chang opened up his first restaurant in 2004, Momofuku Noodle Bar. It was influenced by his time spent working in Japa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
David Chang
David Chang (; ; born August 5, 1977) is an American celebrity chef, restaurateur, author, podcaster, and television personality. He is the founder of the Momofuku restaurant group. In 2009, his restaurant Momofuku Ko was awarded two Michelin stars, which the restaurant retained each year until its closure in 2023. In 2011, he co-founded the food magazine ''Lucky Peach'', which lasted for 25 quarterly volumes into 2017. He is known for hosting television series about cooking and food, such as '' Ugly Delicious'' (2018), '' Breakfast, Lunch & Dinner'' (2019), '' The Next Thing You Eat'' (2021), and ''Dinner Time Live with David Chang'' (2024–present). Early life and education Chang was born in Arlington, Virginia to Woo Chung Hi "Sherri", born in Kaesong, and Chang Jin Pil, later Joseph P. Chang, born in Pyongyang. Chang's parents emigrated from Korea as adults in the 1960s. Chang grew up in Vienna, Virginia, with two older brothers and one sister. As a child, Chang was a co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grant Achatz
Grant Achatz ( ) (born April 25, 1974) is an American chef and restaurateur often recognized for his contributions to molecular gastronomy or progressive cuisine. Achatz has won numerous awards from prominent culinary institutions and publications, including the ''Food & Wine, Food and Wine'''s "best new chefs" award in 1998, "Rising Star Chef of the Year Award" for 1999, "Best Chef in the United States" for 1998 and a 2003 "Who's Who Inductee" from the James Beard Foundation. His Chicago restaurant Alinea (restaurant), Alinea has won numerous accolades. Early life and education Achatz was born and raised in St. Clair, Michigan, where his parents owned restaurants, and he worked at them as a teenager. He subsequently enrolled at The Culinary Institute of America in Hyde Park, New York. Career Following graduation in 1994, Achatz moved to Chicago landed a position at the renowned Charlie Trotter's. Later, he worked at Thomas Keller's highly acclaimed restaurant, The French Laund ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Michael Ruhlman
Michael Carl Ruhlman (born July 28, 1963) is an American author, home cook and entrepreneur. He has written or co-authored more than two dozen books, including non-fiction, fiction, memoir, and books on cooking. He has co-authored many books with American chefs, such as Thomas Keller, Eric Ripert, Michael Symon and Jean-Georges Vongerichten. Early life Michael Carl Ruhlman was born in Cleveland, Ohio. He attended University School, a private, independent all-boys' day school in Cleveland's suburbs, and completed his undergraduate education at Duke University. Career Ruhlman worked a series of odd jobs (his first job after college was copy boy at ''The New York Times ''The New York Times'' (''NYT'') is an American daily newspaper based in New York City. ''The New York Times'' covers domestic, national, and international news, and publishes opinion pieces, investigative reports, and reviews. As one of ...'') and traveled before returning to his hometown in 1991, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Restaurants & Institutions
''Restaurants & Institutions'' ''(R&I)'' () was a trade publication and web site owned by Reed Business Information serving the information needs of foodservice professionals at chains, independent restaurants, hotels and institutions. The editor-in-chief was Patricia Dailey. Established in 1937, ''R&I'' magazine was published semimonthly. ''R&I'''s typical content included food trends, menu development ideas, new products and insights. In May, ''R&I'' hosted the Ivy awards, where they honored exemplary restaurants and foodservice operators. ''Restaurants & Institutions'' also ranked the Top 400 restaurant chains each year, providing an industry score card and comparative overview. As of June 2008, total BPA audited circulation was 130,000 subscribers. The magazine's last issue was published in April 2010, when its publisher Reed Elsevier announced it would cease operation given the weak US economy and drop in ad sales.Yue, Lorene (April 16, 2010)"Restaurants & Institutions ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
