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[2] [3] [4] The book is illustrated by the photo journalist Gabriele Stabile with images of the dishes and scenes of the chef and staff in the restaurants. [ 5 ] The book has three chapters, modelled around each of Momofuku's New York City restaurants: Noodle Bar, Ssam Bar, and Ko, with recipes and stories based around each topic. [ 5 ]
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[15] Nominally about food, home economics, thrift, and preparedness, How to Cook a Wolf has been described "barely a cookbook" [13] and "part experimental cookbook, part 'escape reading material,' and part war protest." [16] The book is dedicated to Fisher's friend Lawrence Bachmann, who reportedly came up with the title. [3]
At the Gourmand World Cookbook Awards 2010 the book was named "the most important cookbook of the first ten years of the 21st century" and was introduced into the group's hall of fame. [4] Containing 2,438 pages and weighing in at 23.7 kilograms (52 lb), [ 5 ] the work has been described as the "cookbook to end all cookbooks."
Her newest cookbook, “Half-Baked Harvest: Quick & Cozy,” releases tomorrow, November 19. I had the opportunity to chat with Tieghan about her latest cookbook and the best kitchen tools she owns.
The artists and writers responded with varying levels of seriousness, with some "using the cookbook as a canvas for wit and creative deviation". [1] Of the cookbook's 150 contributors, 61 were novelists, 55 were painters, 19 were poets, and 15 were sculptors. [1] [3] The Artists' & Writers' Cookbook was designed by Nicolas Sidjakov.
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