Each recipe has been tested by Emett in his home kitchen, and he includes guidance and advice for the home cook-- discussing complexity, preparation, key elements, complements for planning a larger menu, and tips of the trade.
Featuring specially commissioned photographs, the book is organized into 12 easy-to-follow sections from basics (stocks, sauces, and dressings), to grains and vegetables, meats, seafood, baking, and more. Each section includes a dedicated introduction with key knowledge elements.
Author: Josh Emett
Publisher: Rizzoli International Publications
Binding Type: Hardcover
Size: 8.50h x 7.00w x 1.70d
About the Author
Critically acclaimed chef Josh Emett has worked with Gordon Ramsay, including as head chef at London's Savoy Grill (one Michelin star) under Marcus Wareing, and opening Ramsay restaurants in New York (two Michelin stars), Los Angeles (one Michelin star) and Melbourne. He was named New York Rising Star Chef in 2008, appeared in the US edition of Hell's Kitchen as a guest judge, and competed in Food Network's Chopped which he won convincingly against three other New York chefs.
Kieran E. Scott began his photographic career in London in the late 1980s under the tutelage of acclaimed food and travel photographer Anthony Blake and has worked with the world's leading magazines including Travel + Leisure, Food & Wine, Condé Nast Traveller, Departures and Vogue.