9781838661359: Today's Special
Open Assets in IntranetMain Image
Shopify Checkout Image
Carousel Images
| SKU | 9781838661359 |
|---|---|
| Title | Today's Special |
| Author Description | Phaidon Editors |
| Uri | store/food-cook/todays-special-9781838661359/ |
| Web Author Description | Conceived and edited by Phaidon Editors |
| webLongDescription | “Expansive in scope, Today's Special aims to capture a snapshot of what the future of dining around the world will look like.” – Salon Get to know 100 of the most exciting rising-star chefs from around the world - as selected by 20 culinary masters The international dining scene is a vast, ever-shifting landscape, and Today's Special is perfectly positioned to help readers navigate it. Twenty of the globe's leading chef-curators — 10 men and 10 women — have each selected five emerging chefs from around the world, showcasing a variety of styles of food, restaurants, and personalities. Each of the 100 selected chefs is profiled, with recipes, photographs, and menus, plus original commissioned essays that shed light on what makes a standout star in today's culinary realm. Today's Special is packed with more than 300 recipes and 500 images celebrating finished dishes, chef portraits, restaurant interiors, and more. The broad geographical reach of chefs and cuisines includes: Jeremy Chan of Nigeria-inspired Ikoyi London; Toyomitsu Nakayama of Toyo, Tokyo, Japan; Afro-fusion chef Dieuviel Malonga; Manoella Buffara of Brazil; New York-based British chefs Clare de Boer and Jess Shadbolt; and Slovenian chef Luka Košir. |
| Binding | Hardback |
| Size | Size: 290 x 214 mm (11 3/8 x 8 3/8 in) |
| Pages | Pages: 440 |
| Illustrations | 500 |
JSON Data
{"authorDescription":"Phaidon Editors","bookshot2d":null,"bookshot3d":null,"bookshot3dSquare":null,"categories":["store/food-cook/","store/food-cook/chefs/"],"date":"2021-02-10 00:00:00","editionId":74918,"guid":"A2BA6CD0-476D-4797-8C36-A2B676E3271E","images":[{"alt":null,"md5":"CC95C3E0A7E6752497EDD2A7B7600C99","path":"./todays-special-en-6135-spread1.jpg"},{"alt":null,"md5":"98294100A40E47DAF109BB3937997495","path":"./todays-special-en-6135-spread2.jpg"},{"alt":null,"md5":"ECD0D9DBB1678B092707FE36CB77048B","path":"./todays-special-en-6135-spread3.jpg"},{"alt":null,"md5":"91D099203700F2FDCC33BB2EC16B4356","path":"./todays-special-en-6135-spread4.jpg"},{"alt":null,"md5":"A869EFB571A2A8771D0D6FE749E59EC7","path":"./todays-special-en-6135-spread5.jpg"},{"alt":null,"md5":"F295B606CB0226504B2DB8D6F229D3FB","path":"./todays-special-en-6135-spread6.jpg"}],"markets":{"AUD":{"discountPrice":null,"inventory_policy":"deny","price":"79.95","show":true},"CAD":{"discountPrice":null,"inventory_policy":"deny","price":"79.95","show":true},"EUR":{"discountPrice":null,"inventory_policy":"deny","price":"49.95","show":true},"GBP":{"discountPrice":null,"inventory_policy":"deny","price":"39.95","show":true},"TEST":{"discountPrice":null,"inventory_policy":"continue","price":"59.95","show":true},"USD":{"discountPrice":null,"inventory_policy":"deny","price":"59.95","show":true}},"preorder":true,"related":[],"sku":"9781838661359","source":"BOOKs","specifications":{"binding":"Hardback","colIlls":"500","extent":"440","language":"English","lenInch":"11 3/8","lenMm":"290","weightKilo":"1.96","widthInch":"8 3/8","widthMm":"214"},"status":true,"subtitle":"20 Leading Chefs Choose 100 Emerging Chefs","title":"Today's Special","uri":"store/food-cook/todays-special-9781838661359/","webAuthorDescription":"\u003cp\u003eConceived and edited by Phaidon Editors\u003c/p\u003e","webDescription":"","webKeywords":"","webLongDescription":"\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e“Expansive in scope,\u003cspan\u003e\u0026nbsp;\u003c/span\u003e\u003ci\u003eToday's Special\u003c/i\u003e\u003cspan\u003e\u0026nbsp;\u003c/span\u003eaims to capture a snapshot of what the future of dining around the world will look like.” –\u0026nbsp;\u003ci\u003eSalon\u003c/i\u003e\u003c/strong\u003e\u003c/span\u003e\u003c/p\u003e\u003cp\u003e\u003cspan\u003e\u0026nbsp;\u003c/span\u003e\u003cstrong\u003eGet to know 100 of the most exciting rising-star chefs from around the world - as selected by 20 culinary masters\u003c/strong\u003e\u003c/p\u003e\u003cp\u003eThe international dining scene is a vast, ever-shifting landscape, and \u003cem\u003eToday's Special\u003c/em\u003e is perfectly positioned to help readers navigate it. Twenty of the globe's leading chef-curators — 10 men and 10 women — have each selected five emerging chefs from around the world, showcasing a variety of styles of food, restaurants, and personalities. Each of the 100 selected chefs is profiled, with recipes, photographs, and menus, plus original commissioned essays that shed light on what makes a standout star in today's culinary realm.\u003c/p\u003e\u003cp\u003e\u003cem\u003eToday's Special\u003c/em\u003e is packed with more than 300 recipes and 500 images celebrating finished dishes, chef portraits, restaurant interiors, and more.\u003c/p\u003e\u003cp\u003eThe broad geographical reach of chefs and cuisines includes: Jeremy Chan of Nigeria-inspired Ikoyi London; Toyomitsu Nakayama of Toyo, Tokyo, Japan; Afro-fusion chef Dieuviel Malonga; Manoella Buffara of Brazil; New York-based British chefs Clare de Boer and Jess Shadbolt; and Slovenian chef Luka Košir.\u003c/p\u003e","webReviews":"\u003cp\u003e\u0026quot;Celebrated food industry veterans from Daniela Soto-Innes to Yotam Ottolenghi herald the greatest up-and-coming culinary talent from around the world.\u0026quot; \u0026#8212;\u0026nbsp;\u003cem\u003eNew York Times Book Review\u003c/em\u003e\u003c/p\u003e\u003cp\u003e\u003cem\u003e\u0026quot;\u003c/em\u003eA fascinating snapshot of the new wave and a bucket list of destination restaurants for the most intrepid gastronomes.\u0026quot; \u0026#8212; \u003cem\u003eThe Financial Times, How To Spend It\u003c/em\u003e\u003cbr\u003e\u003cbr\u003e\u0026#8220;\u0026#8230;[A] gastronomic tome, \u003cem\u003eToday's Special\u003c/em\u003e, inspires food-loving globetrotters\u0026#8230; Giving a snapshot of who is shaping the future of fine dining,\u0026#8221; \u0026#8212;\u0026nbsp;\u003cem\u003eForbes\u003cbr\u003e\u003cbr\u003e\u003c/em\u003e \u0026#8220;The premise of this book is simple but captivating\u0026#8230;.a great way to get familiar with the world's next class of top chefs\u0026#8221; \u0026#8212;\u003cem style=\"background-color: transparent\"\u003eTimeOut\u003cbr\u003e\u003cbr\u003e\u003c/em\u003e \u0026quot;Just about every page will have home chefs sharpening their knives and globe-trotting gourmets updating their restaurant bucket lists.\u0026quot;\u0026nbsp;\u0026nbsp;\u0026#8212;\u0026nbsp;\u003cem style=\"background-color: transparent\"\u003eHemispheres\u003cbr\u003e\u003cbr\u003e\u003c/em\u003e\u003cem style=\"background-color: transparent\"\u003e\u0026quot;\u003c/em\u003e What's next for hospitality? It's a question nobody can answer in these uncertain times. But thanks to \u003cem style=\"background-color: transparent\"\u003eToday's Special\u003c/em\u003e, we do have an idea of what the future might be - or at least who might be the future - in the world of leading chefs.\u0026quot;\u0026nbsp;\u0026nbsp;\u0026#8212; \u003cem style=\"background-color: transparent\"\u003eThe Caterer\u003cbr\u003e\u003cbr\u003e\u003c/em\u003e \u0026quot;A celebration of the next generation of culinary leaders.\u0026quot; \u0026#8212; \u003cem style=\"background-color: transparent\"\u003eFabric Magazine\u003cbr\u003e\u003cbr\u003e\u003c/em\u003e \u0026quot;The ultimate inspiration for when we can travel and visit restaurants again.\u0026quot; \u0026#8212; \u003cem style=\"background-color: transparent\"\u003eSheerluxe MAN\u003cbr\u003e\u003cbr\u003e\u003c/em\u003e \u0026quot;A beautiful tome.\u0026quot; \u0026#8212; \u003cem style=\"background-color: transparent\"\u003eFoodism\u003cbr\u003e\u003cbr\u003e\u003c/em\u003e \u0026quot;[Today's Special] hopes to capture our culinary imaginations with the work of up-and-coming chefs.\u0026quot; \u0026#8212; \u003cem style=\"background-color: transparent\"\u003eThe Herald\u003cbr\u003e\u003cbr\u003e\u003c/em\u003e \u0026quot;This book will keep you entertained for hours on end.\u0026quot; \u0026#8212; \u003cem style=\"background-color: transparent\"\u003eOlive Magazine\u003cbr\u003e\u003cbr\u003e\u003c/em\u003e \u0026quot;Impressively diverse.\u0026quot; \u0026#8212; \u003cem style=\"background-color: transparent\"\u003eBig Hospitality\u003cbr\u003e\u003cbr\u003e\u003c/em\u003e \u0026quot;The world\u0026#8217;s best and brightest new chefs.\u0026quot; \u0026#8212; \u003cem style=\"background-color: transparent\"\u003eStylist\u003cbr\u003e\u003cbr\u003e\u003c/em\u003e\u003cem style=\"background-color: transparent\"\u003e\u0026quot;\u003c/em\u003e An inspiring book.\u0026quot;\u0026#8212; \u003cem style=\"background-color: transparent\"\u003eThe Cooking World\u003cbr\u003e\u003cbr\u003e\u003c/em\u003e\u003cem style=\"background-color: transparent\"\u003e\u0026quot;\u003c/em\u003e [An] extraordinary cooking book which is an inspiring project and a source of who's next in the global dining world.\u0026quot;\u0026nbsp;\u0026#8212;\u0026nbsp;\u003cem style=\"background-color: transparent\"\u003ecent.\u003c/em\u003e\u003c/p\u003e\u003cp\u003e\u0026#8220;Expansive in scope, \u003cem\u003eToday's Special\u003c/em\u003e aims to capture a snapshot of what the future of dining around the world will look like.\u0026#8221; \u0026#8212; \u003cem\u003eSalon\u003c/em\u003e\u003cem style=\"background-color: transparent\"\u003e\u003cbr\u003e\u003c/em\u003e\u003c/p\u003e","webShortDescription":"\u003cp\u003eGet to know 100 of the most exciting rising-star chefs from around the world \u0026#8212; as selected by 20 culinary masters\u003c/p\u003e"}