Josh Emett, holder of three Michelin stars and best known for opening Gordon Ramsay s restaurant at the London Hotel in New York, has collected the most important classic recipes from the world s most acclaimed chefs to create a kind of Larousse Gastronomique of the 21st century. These are the best new classics that have emerged during the last 50 years from culinary stars. 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.

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, Conde Nast Traveller, Departures and Vogue.


Book Information
ISBN 9780789337894
Author Josh Emett
Format Hardback
Page Count 544
Imprint Rizzoli International Publications
Publisher Rizzoli International Publications