Like never before, we’re fascinated by fine food and the personalities who create it. Newspapers follow the antics of our favorite cooks both in and out of the kitchen, bake-offs of all kinds become hit TV shows, and chef-owned restaurants have lines trailing around the block. Amid this media frenzy, the world of fine dining can feel removed from our lives. But the power of good food lies in its simplicity and the communal experience of eating that brings people together. In an age of food porn and molecular cuisine; Michelin stars and celebrity chefs, it does well to remember that the culinary art of fine food is not so unattainable. TASCHEN cookbooks offer delicious recipes for cooks of all levels, tastes, and schedules and promise expert insights as well as stunning food photography.
TASCHEN’s cookbook titles include the magnificent Modernist Cuisine, sharing the most cutting-edge culinary science so that you can transform both classic and contemporary dishes with astonishing flavor, texture, and technical expertise. Curated by Nathan Myhrvold and Maxime Bilet, the publication is an encyclopedic extravaganza of equipment, ingredients, preparations, and recipes – ensuring a whole new flourish to your cooking, whether its comfort food à la crispy chicken or the simple elegance of perfectly seared salmon. TASCHEN’s publication Inside Chefs’ Fridges takes readers to the epicenter of culinary creativity, profiling the private refrigerators and favorite home recipes of some of the world’s most famous cooks, including Joan Roca, Massimo Bottura, Fergus Henderson, Yotam Ottolenghi, Marco Pierre White, Hélène Darroze, Inaki Aizpitarte, Mauro Colagreco, Thierry Marx, and Christian F. Puglisi. Through these intimate home profiles, you’ll discover the essential ingredients and favorite staples of top culinary stars, allowing top-end cuisine to meet domestic reality.