WorldCat Identities

Andrews, Colman

Overview
Works: 31 works in 117 publications in 5 languages and 2,908 library holdings
Genres: Cookbooks  Biography  History  Guidebooks  Pictorial works  Illustrated works 
Roles: Author
Publication Timeline
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Most widely held works about Colman Andrews
 
Most widely held works by Colman Andrews
The country cooking of Ireland by Colman Andrews( Book )

4 editions published between 2009 and 2012 in English and held by 558 WorldCat member libraries worldwide

Celebrates the cuisine of Ireland with more than 225 recipes for traditional dishes, including stews, breads, puddings, soups, and desserts
Catalan cuisine : Europe's last great culinary secret by Colman Andrews( Book )

21 editions published between 1988 and 2013 in English and held by 428 WorldCat member libraries worldwide

Definitive guide to authentic Catalan cuisine - in 200 recipes
Ferran : the inside story of El Bulli and the man who reinvented food by Colman Andrews( Book )

8 editions published between 2010 and 2011 in English and Spanish and held by 282 WorldCat member libraries worldwide

One of the world's foremost food authorities serves up the first-ever biography of Ferran Adrià, the chef behind Spain's renowned El Bulli restaurant
Flavors of the Riviera : discovering real Mediterranean cooking by Colman Andrews( Book )

9 editions published between 1996 and 2009 in English and held by 282 WorldCat member libraries worldwide

Olives, gnocchi and ravioli, chestnuts and cheese, tender tripe and mortar-made pesto served with lasagna so thin it's called "silk handkerchiefs"--The traditional fare of the Riviera is not haute cuisine, but a unique juxtaposition of delicate and hearty flavors born of the ingenuity of the region's people and their unabashed love of food. In this splendid book, Colman Andrews offers a compendium of recipes that capture the true essence of this region's cuisine, as well as a gastronomic journey that takes you from the street vendors of Nice and food shops of Genoa to farmhouse kitchens and elegant restaurants. Colman Andrews adds an accompanying chapter on wines, an appendix of favorite restaurants, and an array of fascinating facts and personal anecdotes on the foods, the topography, and the people of the region
The taste of America by Colman Andrews( Book )

4 editions published in 2013 in English and held by 224 WorldCat member libraries worldwide

The Taste of America is a compendium of the best food in the USA. From the finest artisan cheeses to the fieriest chili sauce to the juiciest oysters, it is a celebration of the very best food produced in America, selected by renowned food expert and passionate eater, Colman Andrews. It covers 250 of the most exceptional food products manufactured and on sale in the USA (whether on a small or a large scale), with an emphasis on those with distinctive regional characteristics, including but not limited to dairy products, oils, vinegars, sauces, flours, syrups, breads, hams, cakes, confectioneries, and preserves. It also covers the best fresh ingredients, again emphasizing those with distinctive regional characteristics, including fruit and vegetables, seafood, and meat
The country cooking of Italy by Colman Andrews( Book )

3 editions published between 2011 and 2012 in English and held by 205 WorldCat member libraries worldwide

"Following the success of their 2010 James Beard Foundation Best Cookbook of the Year, The Country Cooking of Ireland, Colman Andrews and Christopher Hirsheimer achieve the formidable feat of illuminating the world s most beloved cuisine in an entirely new light. Drawing on more than 40 years of experience traveling and eating in Italy, Andrews explores every region, from Piedmont to Puglia, and provides the fascinating origins of dishes both familiar and unexpected. This gloriously photographed keepsake depicts an ingredient-focused culture deeply rooted in rural traditions, in which even the most sophisticated dishes derive from more basic fare. With 230 sumptuous recipes highlighting the abundant flavors of the land, all set against the backdrop of Andrews vivid storytelling and Hirsheimer s evocative images, this luxe package is sure to delight home chefs and lovers of Italian food alike"--
The British table : a new look at the traditional cooking of England, Scotland, and Wales by Colman Andrews( Book )

4 editions published in 2016 in English and held by 146 WorldCat member libraries worldwide

The British Table: A New Look at the Traditional Cooking of England, Scotland, and Wales celebrates the best of British cuisine old and new. Drawing on a vast number of sources, both historical and modern, the book includes more than 150 recipes, from traditional regional specialties to modern gastropub reinventions of rustic fare. Dishes like fish pie, braised brisket with pickled walnuts, and a pastry shop full of simple, irresistible desserts have found their way onto modern British menus--delicious reminders of the depth and breadth of Britain's culinary heritage. The book blends these tradition-based reinventions by some of the finest chefs in England, Scotland, and Wales with forgotten dishes of the past worthy of rediscovery
Everything on the table : plain talk about food and wine by Colman Andrews( Book )

3 editions published in 1992 in English and held by 95 WorldCat member libraries worldwide

Living in the sun : the Spanish Mediterranean islands, Majorca, Minorca, Ibiza, Formentera by Melba Levick( Book )

5 editions published in 1996 in English and Italian and held by 85 WorldCat member libraries worldwide

Billedværk, der viser en række bygninger og interiører indrettet af forskellige personer i en farverig blanding af stilarter og ideer lige fra barok, traditionel maurisk og afrikansk stammekultur til skandinavisk enkelhed og moderne minimalisme
Reinventing food Ferran Adrià : the man who changed the way we eat by Colman Andrews( Book )

9 editions published between 2010 and 2011 in 3 languages and held by 69 WorldCat member libraries worldwide

Catalan cuisine : vivid flavors from Spain's Mediterranean coast by Colman Andrews( Book )

6 editions published between 1999 and 2012 in English and held by 53 WorldCat member libraries worldwide

Coleman Andrews explores a once undiscovered gem among Europe's great culinary traditions. The cooks of Catalonia use many of the same popular ingredients found in other Mediterranean cuisines, but they combine them in fresh and unexpectedly delicious ways. Try Paella Vallenciana, Tumbet (a Majorcan vegetable casserole), Canalons (the local spin on cannelloni), or the delightful Bunyols (fried pastries), to name just a few of the savory regional dishes. By learning their culinary secrets, you'll discover a fascinating history and culture of the Catalan people
Ferran : the inside story of El Bulli and the man who reinvented food by Colman Andrews( )

8 editions published between 2010 and 2013 in English and held by 52 WorldCat member libraries worldwide

More than just the most influential chef of the late- twentieth and early-twenty-first centuries, Ferran Adria is arguably the greatest culinary revolutionary of our time. Hailed as a genius and a prophet by fellow chefs, worshipped (if often misunderstood) by critics and lay diners alike, Adria is imitated and paid homage to in professional kitchens, and in more than a few private ones, all over the world. A reservation at his restaurant, El Bulli, is so coveted that scoring a table is harder than nabbing fifty-yard-line tickets for the Super Bowl. In his lively, and unprecedented, close-up portrait of Adria, award-winning food writer Colman Andrews traces this groundbreaking chef's rise from resort hotel dishwasher to culinary deity, and the evolution of El Bulli from a German-owned beach bar into the establishment voted annually by an international jury to be "the world's best restaurant." Taking the listener from Adria's Franco-era childhood near Barcelona through El Bulli's wildly creative "disco-beach" days and into the modern-day wonderland of Adria's restaurant kitchen and the workshop/laboratory where his innovations are born and refined, Andrews blends sweeping storytelling with culinary history to explore Adria's extraordinary contributions to the way we eat. Through original techniques like deconstruction, spherification, and the creation of culinary foams and airs, Adria has profoundly re-imagined the basic characteristics of food's forms, while celebrating and intensifying the natural flavors of his raw materials. Yet, argues Andrews, these innovations may not be his most impressive achievements. Instead, Adria's sheer creativity and courageous imagination are his true genius-a genius that transcends the chef's metier and can inspire and enlighten all of us. Early in 2010, Ferran stunned the food world by announcing that he plans to close El Bulli at the end of the 2011 season for a two-year hiatus. Chefs, critics, and food-lovers everywhere are asking what that means for this legendary chef and his groundbreaking restaurant. Andrews reveals the inside story, from Ferran himself. Entertaining and intimate, Ferran brings to life the most exciting food movement of our time and illuminates the ways in which Adria has changed our world-forever altering our understanding of and appreciation for food and cooking
Best restaurants Los Angeles by Colman Andrews( Book )

2 editions published between 1982 and 1984 in English and held by 36 WorldCat member libraries worldwide

Best restaurants, Los Angeles & Southern California( Book )

1 edition published in 1978 in English and held by 21 WorldCat member libraries worldwide

The Los Angeles times guide to dining out in L.A.( Book )

1 edition published in 1984 in English and held by 19 WorldCat member libraries worldwide

Cocina Catalana : el último secreto culinario de Europa by Colman Andrews( Book )

4 editions published in 1989 in Spanish and held by 10 WorldCat member libraries worldwide

Reinventar la cocina Ferran Adrià : un viaje incesante por la gastronomia by Colman Andrews( Book )

3 editions published in 2011 in Spanish and held by 8 WorldCat member libraries worldwide

The menu Los Angeles & vicinity : a menu guide to the top 200 restaurants in Los Angeles & vicinity by Colman Andrews( Book )

1 edition published in 1993 in English and held by 8 WorldCat member libraries worldwide

A menu guide with a few brief comments on 200 of the best restaurants in the Los Angeles Area
Saveur cooks authentic Italian : savouring the recipes and traditions of the world's favourite cuisine( Book )

1 edition published in 2001 in English and held by 7 WorldCat member libraries worldwide

Cuina catalana : el darrer secret culinari d'Europa by Colman Andrews( Book )

4 editions published between 1990 and 2008 in Catalan and held by 5 WorldCat member libraries worldwide

 
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Audience level: 0.31 (from 0.21 for The countr ... to 0.95 for Cuina cata ...)

The country cooking of Ireland
Covers
Catalan cuisine : Europe's last great culinary secretFerran : the inside story of El Bulli and the man who reinvented foodFlavors of the Riviera : discovering real Mediterranean cookingThe country cooking of ItalyLiving in the sun : the Spanish Mediterranean islands, Majorca, Minorca, Ibiza, FormenteraReinventing food Ferran Adrià : the man who changed the way we eatCatalan cuisine : vivid flavors from Spain's Mediterranean coastSaveur cooks authentic Italian : savouring the recipes and traditions of the world's favourite cuisine
Alternative Names
Andrews, C.

Andrews, Coleman

Colman Andrews Amerikaans schrijver

Colman Andrews writer, editor, food expert

コールマン・アンドリュース

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