Unconventional, Alta Editions' fourth cookbook, presents the stories and recipes of rising star chefs Jehangir Mehta, Jesse Schenker and Francisco Migoya.
As the title suggests, this cookbook follows the unconventional career paths and cooking styles of three successful chefs. Recipes are highlighted by beautiful images from acclaimed food photographer Evan Sung.
Format: Online | Publisher: Alta Editions | Recipes: 15 | Price: $3.99
A FEW OF OUR FAVORITE DISHES FROM unconventional
about The Authors
Jesse Schenker is the executive chef and owner of the restaurants Recette and The Gander in New York City. His contemporary approach to creating American classics is a reflection of his devotion to highly-refined technique combined with his passion for comforting and satisfying food.
Jehangir Mehta opened Graffiti in the East Village in 2007 after receiving acclaim as a pastry chef at New York City restaurants including Aix, Compass, and Jean-Georges. From his tiny East Village kitchen he produces some of New York's most exciting dishes.
Francisco Migoya is the head chef at Modernist Cuisine, the award-winning publisher of the modernist cooking masterwork of the same name. He was previously the owner and chocolatier at Hudson Chocolates and Executive Pastry Chef at The French Laundry.
About The Photographer
Evan Sung is a prominent food, lifestyle and travel photographer based in Brooklyn, NY. In addition to his long freelance tenure with The New York Times, Evan has traveled and photographed for clients like Vogue, Wall Street Journal, GQ, Bon Appetit, Food & Wine, Gourmet, Art Culinaire, Delta SKY, and many others. Evan's work also appears in several cookbooks with Michelin-caliber chefs, including To The Bone by Paul Liebrandt, Classico E Moderno by Michael White, Marc Forgione by Marc Forgione and North by Icelandic Chef Gunnar Gislason.
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