Cooking In Marfa
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Author | : Virginia Lebermann |
Publisher | : Phaidon Press |
Total Pages | : 0 |
Release | : 2020-04-01 |
Genre | : Cooking |
ISBN | : 9781838660499 |
A treasure trove of essays, recipes, and images exploring the people and food of Marfa and its premier restaurant, The Capri Cooking in Marfa introduces an unusual small town in the West Texas desert and, within it, a fine-dining oasis in a most unlikely place. The Capri excels at serving the spectrum of guests that Marfa draws, from locals and ranchers to artists, museum-board members, and discerning tourists. Featuring more than 80 recipes inspired by local products, this is the story of this unique community told through the lens of food, sharing the cuisine and characters that make The Capri a destination unto itself.
Author | : Helen Thompson |
Publisher | : The Monacelli Press, LLC |
Total Pages | : 241 |
Release | : 2016-10-25 |
Genre | : Architecture |
ISBN | : 1580934730 |
Twenty-one houses in and around Marfa, Texas, provide a glimpse at creative life and design in one of the art world’s most intriguing destinations. When Donald Judd began his Marfa project in the early 1970s, it was regarded as an idiosyncratic quest. Today, Judd is revered for his minimalist art and the stringent standards he applied to everything around him, including interiors, architecture, and furniture. The former water stop has become a mecca for artists, art pilgrims, and design aficionados drawn to the creative enclave, the permanent installations called “among the largest and most beautiful in the world,” and the austerely beautiful high-desert landscape. In keeping with Judd’s site-specific intentions, those who call Marfa home have made a choice to live in concert with their untamed, open surroundings. Marfa Modern features houses that represent unique responses to this setting—the sky, its light and sense of isolation—some that even predate Judd’s arrival. Here, conceptual artist Michael Phelan lives in a former Texaco service station with battery acid stains on the concrete floor and a twenty-foot dining table lining one wall. A chef’s modest house comes with the satisfaction of being handmade down to its side tables and bath, which expands into a private courtyard with an outdoor tub. Another artist uses the many rooms of her house, a former jail, to shift between different mediums—with Judd’s Fort D. A. Russell works always visible from her second-story sun porch. Extraordinary building costs mean that Marfa dwellers embrace a culture of frontier ingenuity and freedom from excess—salvaged metal signs become sliding doors and lengths of pipe become lighting fixtures, industrial warehouses are redesigned after the area’s white-cube galleries to create space for private or personally created art collections, and other materials are suggested by the land itself: walls are made of adobe bricks or rammed earth to form sculptural courtyards, or, in one remarkable instance, a mix of mud and brick plastered with local soils, cactus mucilage, horse manure, and straw.
Author | : Gísli Matt |
Publisher | : Phaidon Press |
Total Pages | : 256 |
Release | : 2021-10-13 |
Genre | : Cooking |
ISBN | : 9781838663117 |
The debut from rising star chef Gísli Matt of Slippurinn, the international destination restaurant in Iceland's Westman Islands Chef Gísli Matt built Slippurinn with his family in a historic shipyard building of a small town whose landscape was changed forever by the lava flow from a 1973 erupted volcano. In this most incredible environment, where plants grow on mountains created out of lava, Matt created a menu that both respects the local and traditional and pushes boundaries of contemporary cuisine. His first book takes the reader right to the heart of Matt's fascinating culinary world and island life.
Author | : Kent Rollins |
Publisher | : Harvest |
Total Pages | : 275 |
Release | : 2020 |
Genre | : Cooking |
ISBN | : 0358124492 |
The world is a busy place, and many families rely on fast food. Kent and Shannon Rollins serve up spins on Southern and Western favorites, with a side of spiritual values. Their cookbook is an open invitation to spend time with them, praise the Lord, and pass the biscuits! -- adapted from Introduction.
Author | : |
Publisher | : University of Louisiana |
Total Pages | : |
Release | : 2018-11 |
Genre | : Marfa (Tex.) |
ISBN | : 9781946160423 |
Author | : Lonn Taylor |
Publisher | : |
Total Pages | : 282 |
Release | : 2018-03-30 |
Genre | : Curiosities and wonders |
ISBN | : 9780692076118 |
Author | : Yoshihiro Imai |
Publisher | : Phaidon Press |
Total Pages | : 240 |
Release | : 2021 |
Genre | : Cooking |
ISBN | : 9781838662547 |
"Monk is the story of chef Yoshihiro Imai's fourteen-seat, seasonally inspired restaurant, set on the cherry blossom-lined Philosopher's Path in Kyoto. Through personal essays, recipes, and beautiful photography, Yoshihiro evokes the rituals that form his life in Kyoto and his deep connection to the fields of the nearby Ohara valley. He shares stories of the organic farmers, makers, and exceptional ingredients -- from foraged vegetables to wild herbs and flowers -- that inspire his omakase-style menu; describes why the wood-fired oven is central to the restaurant; and traces the evolution of the innovative and delicious pizza for which he is globally renowned"--Back cover.
Author | : Ana Ros |
Publisher | : Phaidon Press |
Total Pages | : 0 |
Release | : 2020-03-25 |
Genre | : Cooking |
ISBN | : 9780714879307 |
A personal chef monograph, and the first book, from globally-acclaimed chef Ana Roš of Hiša Franko in Slovenia Set near the Italian border in Slovenia's remote Soča valley, in the foothills of mountains and beside a turquoise river full of trout, Ana Roš tells the story of her life. Through essays, recollections, recipes, and photos, she shares the idyllic landscape that inspires her, the abundant seasonal ingredients from local foragers, the tales of fishing and exploring, and the evolution of her inventive and sophisticated food at Hiša Franko - where she has elevated Slovenian food and become influential in the global culinary landscape.
Author | : Jeffrey Yang |
Publisher | : Graywolf Press |
Total Pages | : 0 |
Release | : 2018-10-02 |
Genre | : Poetry |
ISBN | : 9781555978198 |
An extraordinary lyric and visual meditation on place, nature, and art rippling out from Marfa, Texas Situated in the outreaches of southwest Texas, the town of Marfa has long been an oasis for artists, immigrants looking for work, and ranchers, while the ghosts of the indigenous and the borders between languages and nations are apparent everywhere. The poet and translator Jeffrey Yang experienced the vastness of desert, township, sky, and time itself as a profound clash of dislocation and familiarity. What does it mean to survive in a physical and metaphorical desert? How does a habitat long associated with wilderness and death become a center for nourishment and art? Out of those experiences and questions, Yang has fashioned a fascinating, multifaceted work—an anti-travel guide, an anti-Western, a book of last words—that is a lyrical, anthropological investigation into history, culture, and extremity of place. Paintings and drawings of Marfa’s landscapes and substations by the artist Rackstraw Downes intertwine with Yang’s texts as mutual nodes and lines of energy. Hey, Marfa is a desert diary scaled to music that aspires to emit particles of light.
Author | : Jeremy Fox |
Publisher | : Phaidon Press |
Total Pages | : 0 |
Release | : 2017-04-17 |
Genre | : Cooking |
ISBN | : 9780714873909 |
The highly anticipated cookbook from Jeremy Fox, the California chef who is redefining vegetable-based cuisine with global appeal Known for his game-changing approach to cooking with vegetables, Jeremy Fox first made his name at the Michelin-starred restaurant Ubuntu in Napa Valley. Today he is one of America's most talked-about chefs, celebrated for the ingredient-focused cuisine he serves at the Los Angeles restaurant, Rustic Canyon Wine Bar and Seasonal Kitchen. In his first book, Fox presents his food philosophy in the form of 160 approachable recipes for the home cook. On Vegetables elevates vegetarian cooking, using creative methods and ingredient combinations to highlight the textures, flavours, and varieties of seasonal produce and including basic recipes for the larder.