Elon Musk Hardcover
AED 84.00(Inclusive of VAT)
Deliver to Dubai
Always In Stock
Ships On Time
How are these calculated?
How are the scores calculated?
A seller must receive a minimum number of orders over the past 3 months to be rated.
What does Always In Stock mean?
A seller with a 100% “Always In Stock” score, will always have stock to fulfill your order, meaning your orders will not be cancelled due to stock shortage.
What does Ships On Time mean?
A seller with a 100% “Ships On Time” score, will always ship your orders on time, meaning you will not face any delays and will always get your orders on the promised date.
- FREE RETURNSGet free returns on eligible items
- TRUSTED SHIPPINGFree shipping when you spend AED 100 and above on express items
- CONTACTLESS DELIVERYYour delivery will be left at your door, valid on prepaid orders only.
|About the Author||Jody Williams trained with Thomas Keller at Rakel and Lidia Bastianich at Felidia, and she traveled and worked in some of the best kitchens in Italy and France. In New York City she has headed the kitchens at notable restaurants like Giorgione, Gusto, Keith McNally's Morandi and Gottino. She opened Buvette in 2010, which has been voted one of New York's Top 10 Restaurants by Travel & Leisure. Williams's cooking has been praised in such publications as The New York Times, Martha Stewart Living, Travel and Leisure, Gourmet, Glamour, The New Yorker, Wall Street Journal, New York Magazine, The Village Voice, Time Out New York, and Grub Street. She has also appeared a number of times on The Martha Stewart Show and several times as a judge on the Food Network's hit show Chopped.|
|Author 1||Anna Crowley Redding|
|Book Description||The best of French Bistro cooking--simple yet sophisticated tastes--by the owner and chef of the celebrated New York restaurant. BUVETTE: The Pleasure of Good Food BUVETTE will celebrate and capitalize on the trend of informal eating and simple entertaining, but with delicious flair. Jody Williams, owner of Buvette restaurant, shows the home cook how to create casual, polished meals without spending a lot of money or time. She has a certain aesthetic that is a combination of Italian and French bistro cooking in that she uses sophisticated taste combinations, but prepared in simple ways to make unforgettable dishes. A comfortable and interesting table will make your meals a pleasure and Williams offers suggestions for using varied plates (from your shelves or the flea market) and helps you think creatively about serving food, like scooping ice cream into a tea cup, or serving chocolate mousse in a silver tablespoon. There will be recipes like Ricotta Fritters, Carrot Spoon Bread, Shaved Brussels Sprouts with Pecorino and Walnuts, Potato Chips with Rosemary Salt, Scallops with Caper Brown Butter, Ratatouille, Roasted Heirloom Apples Stuffed with Pork Sausage, Chocolate on a Spoon, and her special Tarte Tatin. There will be sections on Aperitifs and Cocktails and Coffees and Teas. Also included will be 25 sidebars that offer useful tips on everything from building a bar to removing wine stains. With gorgeous photography and surprisingly simple recipes, this will be the book cooks will turn to again and again.|
|Editorial Review||You can feel Jody William's passion and talent for great REAL cooking and food come through these beautiful pages. Her food is comforting, sophisticated and oh so delicious. From the Croque Monsieur to the Tarte Tatin--I want to eat it all! --Suzanne Goin, author of The A.O.C. Cookbook|
|Number of Pages||256|
|Publisher||Feiwel & Friends|