The Four Horsemen by Curtola, Nick; Ulla, Gabe; Murphy, James;

Food and Wine for Good Times from the Brooklyn Restaurant

13% KEDVEZMÉNY?
A kedvezmény csak az 'Értesítés a kedvenc témákról' hírlevelünk címzettjeinek rendeléseire érvényes.

Kiadói listaár GBP 35.00
Az ár azért becsült, mert a rendelés pillanatában nem lehet pontosan tudni, hogy a beérkezéskor milyen lesz a forint árfolyama az adott termék eredeti devizájához képest. Ha a forint romlana, kissé többet, ha javulna, kissé kevesebbet kell majd fizetnie.

16 721 Ft (15 925 Ft + 5% áfa)
Kedvezmény(ek) 13% (cc. 2 174 Ft off)
Kedvezményes ár 14 547 Ft (13 855 Ft + 5% áfa)

16 721 Ft

Beszerezhetőség

Becsült beszerzési idő: A Prosperónál jelenleg nincsen raktáron, de a kiadónál igen. Beszerzés kb. 3-5 hét..
A Prosperónál jelenleg nincsen raktáron.

A termék adatai:

Kiadó Abrams
Megjelenés dátuma 2024. november 21.
Kötetek száma Hardback

ISBN 9781419760174
Kötéstípus Keménykötés
Terjedelem336 oldal
Méret 254x203x34 mm
Nyelv angol
Illusztrációk 150 photographs and illustrations

Kategóriák

Nemzetközi konyha, népek konyhája További könyvek a gasztronómia területén

Hosszú leírás:

2025 IACP AWARD WINNER, CHEFS & RESTAURANTS

The highly anticipated cookbook from the Michelin-starred restaurant, written by acclaimed chef Nick Curtola, James Murphy, James Beard Award–winning wine director Justin Chearno, and co-author Gabe Ulla.

Much like the irresistibly warm restaurant that inspires it,&&&160;The Four Horsemen: Food and Wine for Good Times&&&160;is about more than just amazing food.

The story begins in 2014, when four friends with practically zero restaurant experience between them naively decided to open a restaurant in New York City. They called the place The Four Horsemen, and they hired a largely unknown chef, Nick Curtola, to lead its tiny kitchen.

Even though they did almost everything wrong at the start, The Four Horsemen now has a Michelin star, a waiting list for tables seven nights a week, and a James Beard Award for the best wine program in the United States—not to mention a global reputation as a must-visit destination in New York City. Of Curtola’s food,

New York Times&&&160;restaurant critic Pete Wells wrote, in a glowing review, “The effortlessly casual plates are not, in fact, effortless or casual, a realization that only dawns on you as you’re wondering why this sausage or that pickle is the best thing you’ve tasted in ages.”

In the acclaimed restaurant’s debut cookbook, Curtola explains his approach to simplicity with warmth, clarity, and more than 100 recipes. The book begins with a humorous and moving introduction by co-founder James Murphy, which sets the stage for Curtola’s writing and recipes, casual and informative essays by natural wine pioneer Justin Chearno, and appearances by Murphy and Chearno’s fellow horsemen Christina Topsøe and Randy Moon.

Throughout, readers will also find suggestions related to a subject on which the four unwitting friends were experts long before they built the restaurant: how to have fun.

Filled with charming and mouthwatering photos and illustrations

“The menu at the Four Horsemen has never been a pretentious one, so it makes sense that chef Nick Curtola’s recipes easily segue into the home kitchen. Yet this volume gives us something deeper, charting the history of the place—its founding, architectural plans, renovations, menu development—and conveying how hard, how infinitely hard, it can be to build and operate a restaurant of this caliber.”

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