Top 10 of Books and Publications


elBulli 2005: the best book of the best restaurant
Written by the Adriá brothers (Albert and Ferrán) and Juli Soler, this is a journey through the best restaurant of the world via its 2005 culinary creations. Published by RBA, the 365-page book maintains a very professional and technical approach, but it has a didactic side with plenty of practical suggestions. Another feature of the work are the masterful photographs by Francesc Guillamet. The edition includes a 2-hour CD-ROM where some of the recipes are explained.
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Nobu Hoy: the Japanese kitchen
Nobuyuki Matsuhisa is one of the current top chefs. He was trained as sushi chef at the Matsuei Sushi restaurant in Tokyo. Published by RBA, the 256 pages of Nobu Hoy are a tour through the essence of the Japanese cuisine, which aims for natural and light dishes.
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Sergio Portrait: a portrait of talent
With two Michelin stars, Sergio Hermann has revolutionized cuisine in Holland. His publication is in two volumes: Sergio Portrait and Sergio Catalogue. In the first, he speaks about his life as chef. It has 48 pages illustrated with black and white pictures. The second is a picture album without any text where the originality of his creations can be seen in 136 pages. Recipes are included in the notebook Sergio Manual.
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4.- Le Cordon Bleu: total cuisine
Edited by the publisher Everest, it contains more than 500 recipes from the prestigious Cordon Bleu cookery school. Founded in Paris in 1895, its aim is to preserve and transmit the techniques of the most refined cuisine. The work includes great information about special techniques, menu planning and a complete glossary of ingredients.
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5.- Secrets: the public work of Arzak
It is called Secrets and the Gourmand World Cookbook Awards named it the best book published by a great chef in 2009. Published by Bainet, in its 280 pages the Basque chef Arzak compiles 87 recipes, tricks and techniques to prepare his dishes, and also talks us about oils, spices, flowers…
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6.- The Silver Spoon: the Bible of Italian cuisine
This book about international cuisine was first published by the Italian publishing house Domus, which also publishes the design magazine of the same name. The book was a gastronomic event, and it is still published from time to time. It is the Bible of Italian cuisine. Created by gastronomy experts, it complies the best recipes of Italian chefs.
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7.- Grand Livre de Cuisine de Alain Ducasse: masterful pages
This is the bedside book for chefs and the vade mecum for amateur gastronomes. The 1,085 pages of this classic, published by Ducasse Books, brings together the knowledge of 25 years in the career of one of the most important chefs of the world: the Frenchman Alain Ducasse. In all, 700 recipes and more than 1,500 pictures.
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8.- Côté Crillon, Côté Maison: a carefully presented publication
Le Crillon, one of the best restaurants of Paris, with its young chef, Jean-François Piège, has here created an original work. He shows us his well prepared recipes using basic ingredients that he serves to customers at Le Crillon. Designed by Patrick Milanowski and with pictures by Jean-François Piège, is one of the best produced French books.
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9.- Le Pont des Delices: a book of stars
This book is the fruit of the talent of Gérard Rabaey, a prestigious chef of French origin, although he has made his name in Switzerland, with 3 Michelin stars at his Le Pont de Brent restaurant. The150 recipes, illustrated with extraordinary photographs, range from snacks to desserts.
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10.- L’Art de Guy Martin: a luxury for collectors
This spectacular publication for chefs and collectors contains the most recent recipes from one of the leaders among chefs, Guy Martin, who has three Michelin stars at his Le Grand Véfour restaurant. The book has been produced in Japan, where they are experts in the craft of bookbinding. The book is covered with real tablecloths from the restaurant. Its pages use different textures and kinds of paper.
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What’s new

Salt, a condiment that travels and attains divine status
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Like in a Formula 1 race where every millisecond counts, preferences in haute cuisine sometimes depend on a tiny nuance. And this nuance can be achieved by changing an element that is present in almost all our dishes: salt.
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Virtual tasters of brews
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Apart from the classic international prizes awarded by associations and publications specialized in beers, classifications made by the fans themselves are increasingly important. This revolution is gaining pace via the Internet.
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The most visited
Feature articles

Goat cheeses that lead the world
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France, Spain and Canada are some of the countries to be visited to taste the crème de la crème of these centuries-old products. With their traditional manufacturing process and strong presence, they are the most appreciated soul-mates for wine.
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Champagne democracy
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The crisis is forcing producers to reduce prices of mid-range bottles, while Top products are rising. And what about the taste? The blancs de blancs and bottles with less liqueur de triage are gaining ground.
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White truffles: an edible diamond
Article

Hidden among the roots of the holm oaks, limes and maples of northern Italy is a fungus that costs thousands of euros and has a prodigious flavour reserved for the most prepared of palates.
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Among monks and hooligans
Trend

Tradition from the 16th century or experimentation from the 21st. Two different mentalities but a similar aim: to brew the best and most exclusive beer in the world. Two sides of the same coin that share the palates of fans from all over the world.
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