100 Top Chinese Restaurants of the World（2020）

Author: 莊布忠（CH’NG Poh Tiong）
Publisher: THE WINE REVIEW
ISBN:
Category : Travel
Languages : en
Pages : 404

Book Description
100 Top Chinese Restaurants of the World 2020 is into its second edition. I hope readers agree with the majority of my choices. As a Singaporean of Chinese descent, I proudly admit that the annual guide is a labour of love – and greed – for the great cuisines of China. My two favourite are Yue (my maternal family comes from Shunde) and Huaiyang (particularly the delicate cold dishes). My father came to Singapore as a child from Huai’an, Quanzhou, so I also love Min cuisine. And Lu, Chuan, Chaozhou, Kejia and many other branches of Chinese cuisine. I write about cuisine from a cultural, historical point of view. So, 100 does not contain recipes. But, you will discover that xiao long bao does not come from Shanghai but were already very popular in Kaifeng during the Northern Song Dynasty (960 – 1127). Or that Cantonese food should properly be called Yue cuisine which has its origins from the Kingdom of Nanyue (204 BC – 111 BC). 100 has Chinese restaurants from New York, London, Paris, Mumbai, Bangkok, Ipoh, Kuala Lumpur, Singapore, Foshan, Guangzhou, Quanzhou, Hangzhou, Yangzhou, Suzhou, Shanghai, Yokohama, and lots more. The restaurants are not rated from 1 to 100 but there is a Restaurant of the Year, 10 Top 10, 10 Top 20, 10 Top 30, and 69 other restaurants to make a total of 100. You may be surprised to learn that the best char siew may actually be from Malaysia. Or that there is a tea house in Yangzhou that makes up to 50,000 baos a day! And that the Restaurant of the Year 2020 was started by a woman. CH’NG Poh Tiong Publisher/Author of 100 Top Chinese Restaurants of the World

State Bird Provisions

Author: Stuart Brioza
Publisher: Ten Speed Press
ISBN: 1607748452
Category : Cooking
Languages : en
Pages : 370

Book Description
Finalist for the 2018 James Beard Foundation Book Awards for "Restaurant and Professional" category The debut cookbook from one of the country's most celebrated and pioneering restaurants, Michelin-starred State Bird Provisions in San Francisco. Few restaurants have taken the nation by storm in the way that State Bird Provisions has. Inspired by their years catering parties, chefs Stuart Brioza and Nicole Krasinski use dim sum style carts to offer guests small but finely crafted dishes ranging from Potato Chips with Crème Fraiche and Cured Trout Roe, to Black Butter-Balsamic Figs with Wagon Wheel Cheese Fondue, to their famous savory pancakes (such as Chanterelle Pancakes with Lardo and Maple Vinegar), along with a menu of more substantial dishes such as their signature fried quail with stewed onions. Their singular and original approach to cooking, which expertly blends seemingly disparate influences, flavors, and textures, is a style that has influenced other restaurants throughout the country and is beloved by diners, chefs, and critics alike. In the debut cookbook from this acclaimed restaurant, Brioza and Krasinski share recipes for their most popular dishes along with stunning photography, and inspire readers to craft an unforgettable meal of textures, temperatures, aromas, and colors that excite all of the senses.

The Good Food Guide

Author: Christopher Driver
Publisher:
ISBN: 9780340125663
Category : Hotels, taverns, etc
Languages : en
Pages : 496

Book Description

Hotelier Indonesia

Author: Hery Sudrajat
Publisher: Hotelier Indonesia Magazine
ISBN:
Category : Business & Economics
Languages : en
Pages : 158

Book Description
DoubleTree by Hilton Jakarta – Diponegoro announced the launch of its brand new first Five Feet to FitnessTM rooms. The first of its kind in Southeast Asia, this is Hilton’s revolutionary in-room wellness concept that allows guests to pursue fitness and well-being in the privacy of their own hotel room, with over 11 different equipment and accessory options. Read on Page 10 “ WHERE I BELONG” : DESIGN TRENDS FOR 2020/2021 Heimtextil International Trade Fair for Home and Contract Textiles Frankfurt am Main, 7 to 10 January 2020 See more on Page 22 One of Singapore’s favourite eateries is headed straight for Bali, with Neon Pigeon bringing a pop-up to Flat Stanley this December Read more on 51 Remember to registered the Shanghai international Hospitality Design & Supplies Expo 2020 which SET TO BE HELD AT SNIEC SHANGHAI ON APR 27 – 29. Please contact Jade via email [email protected] Many more to read ...Happy New Year 2020

The Art of Gothic

Author: Natasha Scharf
Publisher:
ISBN: 9781783052639
Category : Art, Modern
Languages : en
Pages : 224

Book Description
Dressed head-to-toe in black, often with extreme make-up, the gothic look has been a popular once since the 1980s. Gothic art is about more than just album covers and ephemera; it's about fashion, book jackets, cinematography, computer graphics and fine arts. And its influence frequently seeps through into mainstream culture.The first ever English language collection of gothic images available. Features 224 pages of gothic photography and artwork. Contains up to date references that encompass the modern gothic movement as well as the original movement that came from punk. Gathers imagery from around the world, including previously unpublished photographs and artwork. Each chapter includes two special features, including profiles of influential artists or styles. Features articles on the work of well-known artists such as Anne Sudworth and Roman Dirge as well as graphic design teams Parched Art, Leisure Process and 23 Envelope.

Cultural Flows in High-End Cuisine

Author: Christel Lane
Publisher: Taylor & Francis
ISBN: 1040093019
Category : Business & Economics
Languages : en
Pages : 249

Book Description
Focusing on high-end cuisine, this book examines the flows of culinary knowledge from culturally peripheral locations to two cities at the global center, London and New York. Through the voices of chefs and other professionals in the industry, this book invites readers to rethink our understandings of high-end and ethnic cuisines, as well as the conventions and principles that shape the contemporary field of gastronomy and fine-dining. It examines a broad range of cuisines, including Peruvian, Korean, Mexican, Malaysian, Senegalese, West African, Thai, Chinese, and Indian, and conveys the chefs’ voices as they strive to elevate their cuisines through discursive and material means, including the shaping of menus, and restaurant decor. While the main focus falls on chefs as the producers of high-end cuisines, this book also gives consideration to their consumers, that is cosmopolitan diners in the two global cities, and to the influence of culinary intermediaries judging and legitimizing their high-end status. Theoretically, this book contributes to the debate on cultural globalization. It undertakes a study of hitherto rarely examined cultural counterflows or reverse cultural globalization and analyzes both the precipitants of this occurrence and the effects of cultural counterflows on both Western global cities and the home countries of chefs. This book will be of great interest to students and scholars of food studies, food cultures, cultural globalization, and culinary studies.

On the Line

Author: Eric Ripert
Publisher: Artisan Books
ISBN: 9781579653699
Category : Cooking
Languages : en
Pages : 248

Book Description
A behind-the-scenes look at the inner workings of a top New York restaurant goes into the kitchens to capture the everyday drama, crises, organization, and culinary expertise of Le Bernardin, in a volume that also includes some of the institution's signature modern French dishes.

Hong Kong

Author: Emily Matchar
Publisher: Lonely Planet
ISBN: 9781786574428
Category : Travel
Languages : en
Pages : 320

Book Description
Amazing experiences : inspirational images, highlights, city walks and the best of local knowledge ; plan the perfect trip : planning features and top itineraries give you the freedom to create your ideal trip ; find hidden travel gems, our writers uncover local secrets that will make your trip unique. Special features : guide to local cuisine, shopping tips, travel with children, Macau coverage.

The Sustainable Chef

Author: Stefan Gössling
Publisher: Routledge
ISBN: 1351740237
Category : Business & Economics
Languages : en
Pages : 406

Book Description
This book provides the first systematic and accessible text for students of hospitality and the culinary arts that directly addresses how more sustainable restaurants and commercial food services can be achieved. Food systems receive growing attention because they link various sustainability dimensions. Restaurants are at the heart of these developments, and their decisions to purchase regional foods, or to prepare menus that are healthier and less environmentally problematic, have great influence on food production processes. This book is systematically designed around understanding the inputs and outputs of the commercial kitchen as well as what happens in the restaurant from the perspective of operators, staff and the consumer. The book considers different management approaches and further looks at the role of restaurants, chefs and staff in the wider community and the positive contributions that commercial kitchens can make to promoting sustainable food ways. Case studies from all over the world illustrate the tools and techniques helping to meet environmental and economic bottom lines. This will be essential reading for all students of hospitality and the culinary arts.

The Five Seasons Kitchen

Author: Pierre Gagnaire
Publisher:
ISBN: 9781910690314
Category : Cookbooks
Languages : en
Pages : 216

Book Description
In 2015 Pierre Gagnaire, whose 11 restaurants worldwide boast two and three Michelin stars, was voted 'Best Chef in the World'. This beautiful book is about his recipes and his work as a chef and for the first time makes his dishes accessible for home cooks