四骑士 布鲁克林餐厅的美食与美酒 米其林星级食谱 The Four Horsemen Brooklyn Restaurant
￥ 288 九五品
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北京通州
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作者Nick Curtola
出版社Harry N. Abrams
ISBN9781419760174
出版时间2024
装帧精装
上书时间2024-12-21
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Illustrated by:Mike Pare
Format:Hardback 336 pages, 150 photographs
Publisher:Abrams
Imprint:Abrams
ISBN:9781419760174
Published:21 Nov 2024
Dimensions:254 x 203 (mm)
信息仅供参考，具体请以实物为准
书籍简介
这本备受期待的食谱来自米其林星级餐厅，由知名厨师 Nick Curtola、James Murphy、詹姆斯·比尔德奖获奖葡萄酒总监 Justin Chearno 和合著者 Gabe Ulla 撰写。
就像启发它的那家温馨得令人无法抗拒的餐厅一样，《四骑士：美好时光的美食与美酒》不仅仅讲述美味的食物。
故事开始于 2014 年，当时四个几乎没有餐厅经验的朋友天真地决定在纽约市开一家餐馆。他们给这家餐厅取名为“四骑士”，并聘请了一位名不见经传的厨师 Nick Curtola 来领导这家小厨房。尽管他们一开始几乎做错了所有事情，但“四骑士”现在拥有一颗米其林星，每周七天都有餐桌等候名单，并获得詹姆斯·比尔德奖，表彰其美国葡萄酒项目——更不用说作为纽约市必去目的地的全球声誉了。 《纽约时报》餐厅评论家 Pete Wells 在一篇热情洋溢的评论中写道：“这些毫不费力的随意菜肴实际上并不轻松或随意，只有在您想知道为什么这种香肠或那种泡菜是您多年来品尝过的美味的东西时，您才会意识到这一点。”
在这家备受赞誉的餐厅的首本食谱中，Curtola 以热情、清晰和 100 多种食谱解释了他对简约的态度。这本书以联合创始人 James Murphy 的幽默感人介绍开始，为 Curtola 的写作和食谱奠定了基础，天然葡萄酒先驱 Justin Chearno 的随意而翔实的文章，以及 Murphy 和 Chearno 的同伴 Christina Topsøe 和 Randy Moon 的出现。在整本书中，读者还会发现与这四个不知情的朋友在他们建立餐厅之前就已经是专家的主题相关的建议：如何享受一点乐趣。
本书内含大量照片和插图
The highly anticipated cookbook from the Michelin–starred restaurant, written by acclaimed chef Nick Curtola, James Murphy, James Beard Award–winning wine director Justin Chearno, and co-author Gabe Ulla.
Much like the irresistibly warm restaurant that inspires it, The Four Horsemen: Food and Wine for Good Timesis about more than just amazing food.
The story begins in 2014, when four friends with practically zero restaurant experience between them naively decided to open a restaurant in New York City. They called the place The Four Horsemen, and they hired a largely unknown chef, Nick Curtola, to lead its tiny kitchen. Even though they did almost everything wrong at the start, The Four Horsemen now has a Michelin star, a waiting list for tables seven nights a week, and a James Beard Award for the best wine program in the United States—not to mention a global reputation as a must-visit destination in New York City. Of Curtola’s food, New York Times restaurant critic Pete Wells wrote, in a glowing review, “The effortlessly casual plates are not, in fact, effortless or casual, a realization that only dawns on you as you’re wondering why this sausage or that pickle is the best thing you’ve tasted in ages.”
In the acclaimed restaurant’s debut cookbook, Curtola explains his approach to simplicity with warmth, clarity, and more than 100 recipes. The book begins with a humorous and moving introduction by co-founder James Murphy, which sets the stage for Curtola’s writing and recipes, casual and informative essays by natural wine pioneer Justin Chearno, and appearances by Murphy and Chearno’s fellow horsemen Christina Topsøe and Randy Moon. Throughout, readers will also find suggestions related to a subject on which the four unwitting friends were experts long before they built the restaurant: how to have a bit of fun.
Includes Photographs
作者简介
Nick Curtola 是 Four Horsemen 的主厨。Curtola 在北加州长大，就读于烹饪学校，师从 Camino 的 Russell Moore。后来，他去了意大利的皮埃蒙特，屠宰山羊并手工制作意大利面，搬到了纽约。在 Franny’s 工作后，Curtola 定居在 Four Horsemen，过去七年一直在那里做厨师。Gabe Ulla 是 Ignacio Mattos 的首本烹饪书《Estela》和 David Chang 的《纽约时报》畅销回忆录《Eat a Peach》的合著者。他关于食物和文化的文章曾发表在《华尔街日报》、《Town & Country》、《Saveur》和《纽约客》上。Justin Chearno 是 Four Horsemen 的葡萄酒总监。作为布鲁克林居民，他在 21 世纪初将威廉斯堡的 UVA 变成了美国具影响力的葡萄酒商店之一，那时人们还没有开始关注天然葡萄酒。
Nick Curtola is the head chef of the Four Horsemen. Raised in Northern California, where he attended culinary school and trained under Camino’s Russell Moore, Curtola would later spend time in Piedmont, Italy, butchering goats and making pasta by hand, before eventually moving to New York. After working at the dearly departed Franny’s, Curtola settled down at the Four Horsemen, where he has been cooking for the last seven years. Gabe Ulla is the co-author of Ignacio Mattos’s debut cookbook Estela and David Chang’s New York Times–bestselling memoir Eat a Peach. His articles on food and culture have appeared in WSJ Magazine, Town & Country, Saveur, and The New Yorker. Justin Chearno is the wine director of the Four Horsemen. A Brooklyn resident, he turned Williamsburg’s UVA into one of the most influential wine shops in the United States in the early 2000s, well before anyone cared about natural wine.
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