Grub Street Publishing
vydavateľstvo
Rocket Boys
This is a tale of the generation of test pilots flying experimental aircraft powered by rocket motors during the period from 1945 to the mid-1970s. It is not a technical description of the aircraft they flew but the narrative of the men who built the machines and the pilots who took to the air to achieve unprecedented speeds and altitudes unequalled to the present. It is a human story, but one carved out of the evolving post-war world, coming to terms with a new tension between global superpowers and one in which technological progress was arguably the greatest it has been since 1945. The book integrates the story of post-war US industry, the competitive drive to survive between plane-makers made rich by war production, challenged by the changed times of demobilisation and peace. Into the mix come fighter pilots and company men eager to sustain their craft and take on new challenges, alongside an emerging generation of post-war graduates straight from engineering or flight school, eager to make their mark. With a focus on those who achieved extraordinary things like Major 'Chuck' Yeager, Scott Crossfield and Joe Walker, there is also inclusion of those outside of the US's endeavours including how Eric 'Winkle' Brown became the only non-German to fly the rocket-powered Me 163 and the test-flying of John Booth and Peter Lamb. Rocket Boys is a record of the glorious years when nothing seemed impossible and which produced a group that propelled aviation into the stratosphere with devil-may-care attitudes and personal fortitude, with death and disaster stalking the very best.
Complete Robuchon
Robuchon is the most influential French chef of the post-nouvelle cuisine era. Since the mid-eighties, he has been called the primus inter pares of Paris' three star chefs for his work both at Jamin and at his eponymous restaurant. He is renowned for the relentless perfectionism of his cuisine. His food was seen as instrumental in leading French cuisine away from the excesses - and excessive reductionism - of nouvelle cuisine. In particular, his cuisine is seen as harkening back to a more authentic, even bourgeois French cuisine - cuisine actuelle - which focuses on making each ingredient taste of itself. He has mentored such distinguished chefs as Gordon Ramsay and Michael Caines and his signature dishes include a cauliflower cream with caviar and potato puree.In "The Complete Robuchon" he offers us his recipes (over 800), secrets and tips: from the perfect omelette to vegetable soup, leg of lamb to marinated mussels, to his renowned potato puree every dish is described in detail starting with the ingredients, he tells you how to clean and prepare them down to the way to hold the pan and precise cooking times. It is all here - a catalogue of the basics of French cuisine and a broad sampling of dishes that have earned the author his titles of glory and his truly imaginative recipes from L'Atelier.Born in Poitiers in 1945, Joel Robuchon became the official chef of La Tour de France, where he learnt a variety of diverse regional techniques. At 28, he became head chef at Harmony-Lafayette, overseeing 3,000 meals a day. In 1981 he launched Jamin in Paris and within three years had received three Michelin stars. In 1996 he left his Parisian restaurant, establishing L'Atelier de Joel Robuchon in Tokyo. He opened another L'Atelier in Paris in 2003 and has since established Ateliers in Las Vegas, New York and London.
Vypredané
48,95 €