A global celebration of the iconic restaurant dishes that defined the course of culinary history over the past 300 years
The first book to bring to life the dishes that have shaped gastronomy for the past three centuries.
- 185 Chefs
- 30 Countries
- 7 Curators
Recipes from the classic to the cutting-edge, including: Auguste Escoffier’s Peach Melba (The Savoy, 1893); Caesar Cardini’s Caesar Salad (Caesar’s Place, 1924); Michel Bras’ Chocolate Fondant (Bras, 1981); and Ferran and Albert Adrià’s Spherical-I Green Olives (elBulli, 2005).
Includes specially commissioned illustrations of each dish by Adriano Rampazzo, with original recipes in the second section of the book. Selected by an international panel of award-winning journalists, editors, food critics, and writers and with narrative texts by Christine Muhlke, this is a unique and fascinating addition to Phaidon’s food list – ideal for readers captivated by the rich history of restaurant culture.
- Phaidon Verlag
- ISBN 978-0-7148-7932-1
- 1. Auflage 2019, Originale Englische Auflage
- 448 Seiten, 250 Bilder
- Format 27 x 20,50 cm, Hardcover