80 great New York &amp; international chefs, each making their own version of a bagel &amp; lox. From soup to ice cream, each chef brings creativity, imagination, and passion to this fun and inspiring look at a Sunday classic. 80 full page color photos.

The Great Bagel & Lox Book

Cookbooks, Food & Wine

Regional & International

Battman Studios

2014 New York City Firefighters Calendar

Battman

Reference

International chefs took the simple sandwich to an entirely new level. The photographic genius that is Battman has created not just a book of recipes, but a book of art. Thanks to Battman, the sandwich provided another opportunity for world-renowned chefs to create new culinary masterpieces that will leave you in awe. 
 Chefs include Mario Batali and Gina DePalma of Babbo, Tom Colicchio of Craft, Daniel Boulud of DB Bistro Moderne, Emeril Lagasse of Emeril's, Michael Anthony of Gramercy Tavern, Eric Ripert of Le Bernardin, Nobu Matsuhisa of Nobu, Jean-Georges Vongerichten of Perry St., and Wylie Dufresne of WD-50. 
 A portion of the proceeds from this book will be donated to The Children's Storefront, a tuition-free school in Harlem.

Sandwiches of the World

Main Courses & Side Dishes

Book annotation not available for this title.Title: The Colors of DessertAuthor: Battman Studies (COR)Publisher: Battman StudiesPublication Date: 2008/09/25Number of Pages: 174Binding Type: HARDCOVERLibrary of Congress:

The Colors of Dessert

Desserts

Soup, regarded by most as the quintessential comfort food, is showcased Battman's sixth edition of food photography books. From the traditional Split Pea to a innovative Popcorn Soup; a Lobster Fennel and Corn Chowder winter warmer to a summer Minestrone with Fresh Basil-Mint Pesto; a spicy Red Curry Shrimp Bisque to a sweet Chocolate Consommé with Toasted Meringue, there's a recipe for every taste, season or occasion. Includes 102 tempting recipes from some of world's most respected chefs including Charlie Trotter or Charlie Trotter's, Nobu Matsuhisa of Matsuhisa Beverly Hills, Eric Ripert of Le Bernardin, David Burke of David Burke Las Vegas, and celebrity chefs/authors Cat Cora, Emeril Lagasse, Tyler Florence, Joanna Pruess and David Rosengarten.

Soup

Extending a blank slate to over 120 well-known chefs from around the country, Battman asked simply that their creations be small. Whether or not you are tempted to try these bite-size creations at home, the visual splendor of Small Things Savory is something to savor. Contributing chefs include Daniel Boulud of Daniel, Emeril Lagasse of Emeril's Delmonico, Eric Ripert of Le Bernardin, Sunny Anderson the host of Cooking for Real on the Food Network, and Amanda Freitag of The Harrison, and many others.

Small Things Savory

Alan Battman Batt

Battman returns with bite-sized desserts. Over 75 of today's top pastry chefs lend their talents to Battman's latest in his on-going series of photographic chef-scapes. From the simplicity of a well-made macaron, to the childhood favorite ice cream cone, shrunken down to a bite size treat: you'll have every sweet small thing portrayed, as only Battman can, along with detailed recipes. Chefs include: Gina DePalma of Babbo, Johnny Iuzzini of Jean Georges, Nancy Olson of Gramercy Tavern, Joe Calderone of Serendipity, Della Gossett of Charlie Trotter's, and Marc Taxiera of The Russian Tea Room.

Small Things Sweet

A classic favorite gets a glamorous makeover as chefs across the country dress up their puddings with sophisticated flavors. These go way beyond your traditional vanilla and chocolate swirls. Bourbon and various teas bring pudding out of the cafeteria, into 5-star restaurants and through the pages of this book. Still holding true to the soft and creamy pudding we all hold dear to our hearts, these chefs snap our taste buds into overdrive with innovative pudding creations. These childhood favorites with a grown up twist are probably best suited for late nights rather than school lunches. Thanks to the collaborative efforts of the participating chefs in the, we can retire the box of instant pudding and enjoy the comforting classic where it belongs: home. Renowned photographer Battman draws together an amazing group of the best and most well know chefs for this project. Alongside their recipes, are Battman's beautiful representations of each dessert. It's all a bit sweeter knowing a portion of all book sales are donated to Action Against Hunger/ AFC International (actionagainsthunger.org).

Pudding

Cut yourself a little slice of heaven and turn the pages to see some of the world's most innovative and creative pies. From rustic and old-fashioned classics to contemporary and original favorites, top international chefs have come together to create 5-star comfort foods. Filled with decadent desserts and savory dishes appropriate for any occasion, this book has a pie for everyone. Renowned photographer Battman's trained eye and expert skill have elevated these pie creations into works of art.

Pies

With stunning photography by renowned food photographer Battman and a foreword by Jean-Georges Vongerichten: Street food changed my life. I remember the moment like it was yesterday: I had arrived in Thailand for the first time as a twenty-three year old chef. On the drive from the airport to the hotel, I stopped seven times to see and taste the amazing food sold right on the side of the road: Crisp and melting pork satay with fiery peanut sauce and fresh coriander; a baby pineapple carved into a spiral on a stick and served with chile sugar; eleven curries in bubbling pots, each one completely different and each wonderfully complex, vibrant, and fresh; roasted young coconuts cracked open to expose their caramelized elixir of unbelievably delicate yet rich and velvety juice. I loved the magic of small plastic bags twisted into perfect balloons filled with a kaleidoscope of coconut milk, fruits, and crunchy water chestnuts coated in chewy tapioca. All I could think was, Wow! I have just entered the most amazing world of unimaginable flavors and techniques. That day, I vowed to somehow, someday incorporate those flavors and textures into my own classically trained French cooking...

Street Eats

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