Nick Bril 33
Seiten
2018
Lannoo Publishers (Verlag)
978-94-014-4973-1 (ISBN)
Lannoo Publishers (Verlag)
978-94-014-4973-1 (ISBN)
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A unique look at the life of Nick Bril, a top chef, and skilled entrepreneur. With 33 recipes, thoughts, projects, and inspiring tips.
At 33, Nick Bril is a man not easily described in a few words: Two-star Michelin chef and owner of The Jane; DJ in Antwerp's underground deep house scene; inspirer of tastes of the world; rock-n-roll partner; and father of two. Nick Bril 33 portrays a year in the life of this kitchen phenomenon. In his quest for new flavours, beats and experiences, Bril effortlessly interweaves 33 recipes for fine dining, street food and comfort dishes, interspersed with autobiographical musings on his variegated life.
At 33, Nick Bril is a man not easily described in a few words: Two-star Michelin chef and owner of The Jane; DJ in Antwerp's underground deep house scene; inspirer of tastes of the world; rock-n-roll partner; and father of two. Nick Bril 33 portrays a year in the life of this kitchen phenomenon. In his quest for new flavours, beats and experiences, Bril effortlessly interweaves 33 recipes for fine dining, street food and comfort dishes, interspersed with autobiographical musings on his variegated life.
Pascale Baelde is a journalist curious for life stories and respect for the story teller. Photographer and graphic designer Jan Mast supplies a powerful visual shock, while food photographer Kris Vlegels shoots the terrific dishes.
| Erscheinungsdatum | 18.10.2018 |
|---|---|
| Zusatzinfo | 30 Illustrations, black and white; 80 Illustrations, color |
| Verlagsort | Tielt |
| Sprache | englisch |
| Maße | 220 x 270 mm |
| Gewicht | 1270 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken |
| Reisen ► Hotel- / Restaurantführer | |
| ISBN-10 | 94-014-4973-2 / 9401449732 |
| ISBN-13 | 978-94-014-4973-1 / 9789401449731 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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