Tämä sivusto käyttää evästeitä palvelujen toimittamiseen, toiminnan parantamiseen, analytiikkaan ja (jos et ole kirjautunut sisään) mainostamiseen. Käyttämällä LibraryThingiä ilmaiset, että olet lukenut ja ymmärtänyt käyttöehdot ja yksityisyydensuojakäytännöt. Sivujen ja palveluiden käytön tulee olla näiden ehtojen ja käytäntöjen mukaista.
Chefs take their tattoos almost as seriously as their knives. From gritty grill cooks in backwoods diners to the executive chefs at the world's most popular restaurants, it's hard to find a cook who doesn't sport some ink. Knives & Ink features the tattoos of more than sixty-five chefs from all walks of life and every kind of kitchen, including 2014 James Beard Award-winner Jamie Bissonnette, Alaska-fishing-boat cook Mandy Lamb, Toro Bravo's John Gorham, and many more. Each tattoo has a rich, personal story behind it- Danny Bowien of Mission Chinese Food remembers his mother with fiery angel wings on his forearms, and Dominique Crenn of Michelin two-starred Atelier Crenn bears ink that reminds her to do anything in life that you put your heart into. Like the dishes these chefs have crafted over the years, these tattoos are beautiful works of art. Knives & Ink delves into the wide and wonderful world of chef tattoos and shares their fascinating backstories, along with personal recipes from many of the chefs.… (lisätietoja)
I received an Advanced Readers Copy for free through Goodreads giveaway.
I was really excited to get this book, two things I love are tattoos and food. At first, when I quickly flipped through, I saw that all the pictures of tattoos were drawn instead of photographs like I expected and was a little disappointed, however, in the preface the author explains this decision by saying he was hoping it would make people slow down and notice details they might otherwise miss in photographs. After about 5 pages, I found that I agreed with him and really enjoyed the drawings. My favorite has to be Monica Lo's tattoos, for some reason, her story gave me chills, loved it! On the front of my ARC of the book, it does state that the final book will be 4-color throughout. I wish I would have won a copy of that because most of mine is in black and white & it is hard to see some of the details on the more intricate details. I'm sure the final book will be stunning.
The other aspect of the book is the recipes from some of the chef's. Unfortunately, a lot of them are not really feasible for probably a lot of people to make (definitely not going to be able to find fresh sea urchin in small town Midwest!) but these are supposed to be people who are professional chef's and I can imagine they don't have a lot of reason to make meatloaf at the restaurants they work at. Even though I won't be able to make a lot of the recipes, I still enjoyed reading through them, it's like a behind-the-scenes peek at how in-depth and detailed good food really is. ( )
Chefs take their tattoos almost as seriously as their knives. From gritty grill cooks in backwoods diners to the executive chefs at the world's most popular restaurants, it's hard to find a cook who doesn't sport some ink. Knives & Ink features the tattoos of more than sixty-five chefs from all walks of life and every kind of kitchen, including 2014 James Beard Award-winner Jamie Bissonnette, Alaska-fishing-boat cook Mandy Lamb, Toro Bravo's John Gorham, and many more. Each tattoo has a rich, personal story behind it- Danny Bowien of Mission Chinese Food remembers his mother with fiery angel wings on his forearms, and Dominique Crenn of Michelin two-starred Atelier Crenn bears ink that reminds her to do anything in life that you put your heart into. Like the dishes these chefs have crafted over the years, these tattoos are beautiful works of art. Knives & Ink delves into the wide and wonderful world of chef tattoos and shares their fascinating backstories, along with personal recipes from many of the chefs.
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Google Books — Ladataan...
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I was really excited to get this book, two things I love are tattoos and food. At first, when I quickly flipped through, I saw that all the pictures of tattoos were drawn instead of photographs like I expected and was a little disappointed, however, in the preface the author explains this decision by saying he was hoping it would make people slow down and notice details they might otherwise miss in photographs. After about 5 pages, I found that I agreed with him and really enjoyed the drawings. My favorite has to be Monica Lo's tattoos, for some reason, her story gave me chills, loved it! On the front of my ARC of the book, it does state that the final book will be 4-color throughout. I wish I would have won a copy of that because most of mine is in black and white & it is hard to see some of the details on the more intricate details. I'm sure the final book will be stunning.
The other aspect of the book is the recipes from some of the chef's. Unfortunately, a lot of them are not really feasible for probably a lot of people to make (definitely not going to be able to find fresh sea urchin in small town Midwest!) but these are supposed to be people who are professional chef's and I can imagine they don't have a lot of reason to make meatloaf at the restaurants they work at. Even though I won't be able to make a lot of the recipes, I still enjoyed reading through them, it's like a behind-the-scenes peek at how in-depth and detailed good food really is. (