Internationally acclaimed star chef Rodolfo Guzman of Borago introduces the exciting world of high-end Chilean gastronomy.
"It isn't every day that a restaurant knocks your socks off, but Borago managed it with ease." -Financial Times
Chef Rodolfo Guzman serves a dynamic, wildly imaginative tasting menu at his acclaimed Santiago restaurant Borago, using only native Chilean ingredients - often reinventing his courses mid-service.
The book combines his fascinating narratives about Chilean geography and ingredients, his never-before-published notebook sketches of dishes and creative processes, and gorgeous landscape and food photographs that introduce readers to the distinctive pleasures of Chilean culture and cuisine.
This is rounded off by Guzman's selection of 100 savoury and sweet recipes exclusively chosen from the menu at Borago.
Say hello to our new covergirl, Chef April Bloomfield! She’s the celebrated talent behind some of the most smokin’ hot spots in New York and San Francisco, including The Spotted Pig, The Breslin, The John Dory Oyster Bar, Tosca Café, Salvation Taco, and White Gold Butchers.
April’s been an inspiration to the Cherry Bombe team ever since we launched and we’re thrilled to share this revealing conversation with her about life, love, and moving to Los Angeles. Her newest restaurant, The Hearth & Hound, will open there later this year and will no doubt be one of 2017’s most exciting debuts.
ALSO IN THIS ISSUE:
–The Alice Waters illustrated family tree
–Yotam Ottolenghi on his new baking book
– Chef Missy Robbins on health and happiness
–The founders of the JaynesBeard lesbian and queer supper club
–Nadine Levy Redzepi’s roast chicken recipe
–Danny Meyer’s interview with Chef Suzanne Cupps
–The last day at Take Root
... and much much more!
Kei Lum Chan and Kei Lum Chan
Kim Sunee, Seung Hee Lee
The backbone of Korean cuisine, jang, has a flavor not found anywhere else in the world. The cuisine’s combination of savory,sweet, salty, and spicy flavors makes it uniquely delicious, yet there are few resources for those who wish to enjoy it at home. Until now. These recipes, packed with Korean flavors and cooking techniques, will open the door for readers unfamiliar with the cuisine. Who can resist dishes such as:
Imagine rushing your child to the hospital, terrified for his life…just because he took a mouthful of the wrong food or a few drops of milk touched his skin. Susan Weissman knows how that feels. From birth, her son Eden suffered from allergies so intense that an errant bite could be deadly: Dairy, eggs, soy, nuts, fish, shellfish, and several fruits all wreaked havoc with his body. Susan had to make food the focus of her existence just to lead him safely through a world filled with edible landmines.
In Feeding Eden, Susan writes with poignancy, honesty, and humor about her quest to help her son--including trying a cluster of alternative therapies-as well as the effect of Eden's illness on their entire family. More than just a story for parents with severely allergic children, this is a stirring account of one woman's recipe for motherhood as she rises to a challenge she has no choice but to conquer-and successfully restores her entire family's appetite for life
Dr Michael Greger, Gene Stone
A definitive, fresh and approachable collection of 150 traditional recipes from an authoritative voice on Middle Eastern home cooking, Salma Hage's new book is in line with the current Western trends of consciously reducing meat, and the ancient Middle Eastern culture of largely vegetarian, mezze style dining.
Traditionally, the Middle Eastern diet consisted largely of vegetables, fruits, herbs, spices, pulses, grains and legumes. Salma simplifies this fast becoming popular cuisine with easily achievable recipes, many with vegan and gluten-free options.
Drawing inspiration from ancient and prized Phoenician ingredients, from grassy olive oil to fresh figs and rich dates, this book offers an array of delicious breakfasts and drinks, mezze and salads, vegetables and pulses, grains and desserts.
Salma shows how to easily make the most of familiar everyday fruits and legumes, as well as more exotic ingredients now widely available
outside of the Middle East, with nourishing recipes so flavourful and satisfying they are suitable for vegetarians and meat-eaters alike.
Dan Acevedo, Sarah Wasserman, Mildreds
Bursting with clever ideas for feasts with family and friends, as well as for delicious, simple everyday meals, Mildreds Vegan Cookbook brings you punchy flavours, satisfying dishes, a dash of urban cool and a refreshing take on the conventional stereotype of vegan food.There are plenty of dishes to wow a crowd,
whether it's Walnut, Date & Cinnamon Rolls and Smoky Baked Beans on Grilled Sourdough for a brunch with friends; Memphis Bourbon Barbecue Skewers and Rainbow Root Slaw with Orange, Maple & Thyme Dressing for a summer barbecue; Chocolate Banana Cupcakes with Chocolate Fudge Icing for a children's party; or Butternut Squash & Tofu Terrine with Redcurrant Stuffing and an I-can't-believe-it's-vegan Espresso Creme Caramel for a celebration dinner. A vegan diet the Mildreds way, will bring joy and surprise to your life, and ensure your taste buds are well and truly alive and kicking.
Sit back and enjoy fantastic-tasting food for everyone and every occasion.