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About Michael Graydon
Michael Graydon and Nikole Herriott are photographers who work as a creative team under the name, Graydon Herriott. Together, we shoot varied subjects; still life, travel, food, interiors, and lifestyle for both commercial and editorial clients. You can find more on graydonherriott.com and instgram.com/graydonherriott
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Books By Michael Graydon
You Save: ₹ 35.50(2%)
Standout cookbook featuring 125+ rustic and delicious dishes: Gjelina in Venice Beach, California is lauded by critics from London to New York to San Francisco. It is beloved by stars, locals, and out-of-towners alike for its seductive simplicity and seasonal New American menu created by talented chef Travis Lett.
• With 125 rustic and utterly delicious salads, toasts, pizzas, vegetable and grain dishes, pastas, fish and meat mains, and desserts that have had fans clamoring for a table at Gjelina since the restaurant burst onto the scene in 2008.
• More than 150 color photographs from acclaimed photographer Michael Graydon and stylist Nikole Herriott. The tactile and artisanal packaging of this recipe book evoke the vibe of Venice Beach and the Gjelina (the G's silent) aesthetic, and showcase the beautiful plated food of chef Travis Lett's ingredient-based, vegetable-centric cooking.
Much like cookbook best sellers from Yotam Ottolenghi's Jerusalem, Plenty, and Ottolenghi, Gjelina is the cookbook for the way we want to eat now.
• Gorgeous cookbook will be a go-to for inspiring recipes as well as for simply admiring the photographed plated dishes.
• Mouthwatering recipes include broccoli rabe pesto, grilled kale with shallot-yogurt dressing and toasted hazelnuts, mushroom toast, baby radishes with black olive and anchovy aioli, ricotta gnocchi with cherry tomato Pomodoro, farro with beet and mint yogurt, cioppino, steaks with smoky tomato butter and cipollini, strawberry-rhubarb polenta crisp, and more.
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Andy Baraghani is the ex-Chez Panisse chef behind many of Bon Appetit's viral recipes - favourites like Cauliflower Bolognese, Tahini Ranch Dressing, and Ramen Noodles with Miso Pesto - he creates wow-factor flavours, delivers beautiful and satisfying meals with minimal fuss and reworks well-known dishes in utterly delicious ways.
Andy's love of flavour began with the comforting dishes of his Iranian parents' immigrant household. Blending the home cooking of his upbringing and his professional training, Andy evolved into a culinary influencer by asking himself, 'What kind of cook do I want to be?'. In answering that question for himself - the cook who can balance flavours and the cook who makes a perfect salad, for example - he became known for trying new techniques, working with easy-to-find but underused ingredients, and creating unexpected combinations.
Among his debut cookbook's 120 recipes and 120 sumptuous photographs you'll find for new surefire hits, such as Roasted Beetroot with Mint and Sesame, Pomegranate-Glazed Chicken Legs with Buttery Almonds, plus dozens of dishes to refresh and expand your weekly repertoire. In essays throughout the book, Baraghani shares convictions and key lessons.
This cookbook is a genre-breaking cookbook of transformative techniques and recipes that will guide all to become the kind of cook that they want to be.
It's time to learn the way to a perfect taco, and it all starts with the masa. Like sourdough before it, craft masa is on the brink of a global culinary movement. Jorge Gaviria's company, Masienda, has become a proxy message board at the center of the swelling masa conversation and with this cookbook he completes the story of how to create this special building block from scratch.
Brimming with history, replicable techniques, and reflections from masa authorities, including third-generation tortillerxs and acclaimed chefs, MASA reveals the beauty and longstanding traditions behind this elemental staple. In addition to teaching how to make masa from dried corn kernel to fully realized dish, this book also shows cooks how to use masa in 50 base recipes for tortillas, pozole, tamales, and more, empowering chefs of any level to think creatively and adapt recipes confidently for their own use.
In addition, ten well-known chefs offer inventive recipes-such as tamal gnocchi, masa waffles, and shrimp and masa grits-to inspire new ways of relating to this timeless, dynamic food.
TORTILLAS ARE EVERYWHERE: For years now, tortillas, the most common masa application, have outpaced the consumption of hamburger buns in the United States, and their companion condiment, salsa, has outsold ketchup as the nation's leading condiment.
ENDLESS DINNER INSPIRATION: This book features a wide range of recipes from the traditional basics—Tortillas, Pupusas, and Arepas—to the inventive, like Blue Masa Sourdough Bread, Tamal Gnocchi, and Shrimp and Masa Grits.
THE MASTER ON MASA: Jorge Gaviria is the founder of Masienda, a resource and supplier of high-quality masa and masa products. Jorge Gaviria wrote MASA after successfully working through tens of thousands of inquiries from home cooks on everything from the best equipment to ideal cooking temperatures to how to prevent a tortilla from falling apart during reheating.
You Save: ₹ 217.91(16%)
Find happiness at home with Drew.
In her first lifestyle book, she'll take you inside her kitchen and her life, featuring thirty-six amazing recipes, from Yuzu Eggs to Brie and Apple Sandwiches to Harissa Spaghetti, which she developed along with chef Pilar Valdes, a personal friend and a regular guest on Drew's CBS talk show.
The book will also feature beautiful photos taken by Drew herself, spotlighting the very personal connection she has to food, wellness, and mental health. She'll also share personal essays and stories about female friendship, single parenting, the importance of self-care and alone time, and how to slow down and share the joy of family and food, both during special occasions and as part of everyday life.
Nuit Regular offers the unique flavours of northern Thai food in a stunning collection of authentic recipes, essays, and location photography. Inspired by the ingredients and aromas of growing up in northern Thailand, Nuit learned to cook in her mother's kitchen. Cooking food with ingredients from the market or family garden, this cookbook is a reflection of Nuit's life in Thailand and her passion for cooking and sharing Thai cuisine with others.
Kiin, which means "eat" in Thai, transports readers to northern Thailand on a journey to discover the ingredients, markets, and culture that inform all of the recipes. A Thai meal rarely has just one dish--and you will have plenty of recipes to cook and share in the traditional Thai style--a tableful of brightly coloured dishes that the whole family can pass around and enjoy. The recipes, including Steamed Chicken Dumplings, Vegetarian Golden Bags, Spicy and Sour Soup with Shrimp and Tom Yum Paste, Northern Beef Curry, Young Green Jackfruit Curry, Rice Vermicelli Noodles with Barbecue Pork, Five Spice Chicken with Egg, Papaya Salad, and Mango Sticky Rice, are a glimpse into the wonders of northern Thai food.
Andrew Tarlow has grown a restaurant empire on the simple idea that a meal can somehow be beautiful and ambitious, while also being unfussy and inviting. Personal and accessible, Dinner at the Long Table brings Tarlow’s keen eye for combining design and taste to a collection of seventeen seasonal menus ranging from small gatherings to blow-out celebrations. The menus encompass memorable feasts and informal dinners and include recipes like a leisurely ragu, followed by fruit and biscotti; paella with tomato toasts, and a Catalan custard; fried calamari sandwiches and panzanella; or a lamb tajine with spiced couscous, pickled carrots, and apricots in honey.
Dinner at the Long Table includes family-style meals that have become a tradition in his home. Written with Anna Dunn, the cookbook is organized by occasion and punctuated with personal anecdotes and photography. Much more than just a beautiful cookbook, Dinner at the Long Table is a thematic exploration into cooking, inspiration, and creativity, with a focus on the simple yet innate human practice of preparing and enjoying food together.