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By: Battman Studios
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Subjects -> Cooking, Food & Wine -> General AAS
Customer Reviews:
Total reviews: 2
Average rating: 5.0 of 5
A breakfast table book instead of a coffee table book 5 out of 5 stars.
1 of 1 people found this review helpful.
Alan "Battman" Batt has been photographing New York City and food for over two decades. This is more a breakfast table book than a coffee table book. It is filled with various renditions of the classic bagel and lox sandwich from some of the top chefs in New York City. Each photo can be a poster or calendar, and it really makes you not only salivate, but helps you to get your creative juices flowing by presenting a classic item in a new and unexpected way. My explanations cannot due any justice to the beauty and creativity of the actual photos, which is a must purchase, but included in the book are renditions by Gabriel Kreuther (Atalier) with lox on a bed of thinly sliced cucumbers; Rachel D'Amico (nicematin) with a smoked salmon nicoise that rises as a cylinder from a bagel hole, surrounded by quail eggs and sliced olives; Anito Lo (annisa) with a salmon sashimi and wasabi; Scott Romano (kitchen22) with salmon gravlax and crisp salmon skin cut in the shape of a sliced bagel; Amanda Freitag (`cesca) with lox and mascarpone on a ciabatta, photographed in front of a wood burning oven; Nichola Type (f+b gudtfood) with a lox hotdog in a bun topped with caviar and creme fraiche; Nitzan Raz (sushi samba) with a thin foot long cahaca-cured salmon and cream cheese espuma on a spicy yucca cracker, with the salmon folded like the undulating waves of an ocean. Joseph Cacaca (changa) presents us with a tequila cured salmon on a bagel shaped baked flour tortilla; and Florian Bellanger (fauchon paris) places lox on a croissant.Elana Didier (alain ducasse) presents small circles of lox and one rectangular slice of a poppy seeded bagel; Vinny Scotto (gonzo) uses a bruschetta with robiola; and Jake Klein's (pulse) rendition is like a still life of bagel chips, lox, and three doctor brown's sodas. Some other photos include David Pasterack (esca) with a white salmon carpaccio sans bagel; Chueng-Hue Yang (mrk's) sculpted carrot rendition; and Stephan Lewandowski (tribeca grill) has salmon on latkas with fennel compote. Dannis Fitzgerald (remi) presents several types of bagels with lox, tuna, halibut, and spinach puree; Steven Duong (nam) has sticky rice with lox, fish sauce, spices, and mung beans; Greg Brainan (jean georges) uses smoked salmon gelee; Chris Geswaldi (montrachet) uses a cream cheese emulsion with dill oil and seaweed; John's Pizza makes a lox pizza; Kirti Pant (tamarind) has salmon fillet on naan and tandoori marinade; and in one of the best photos, Dan Silverman (lever house) creates a whole salmon with head and tail filled sideways with several layers of slices of cream cheese and gravlax.
Other highlights include executions from The Fours Seasons, Petrossian Paris, The River Café (but with oysters), Le Bernardin, Ida Mae, Nobu, RM, Bobby Flay's Mesa Grill, and Jacques Torres' chocolate creation that mimics lox and bagels with molded white and dark chocolate ganache and strawberry fruit leather. My favorite is either Ari Nieminen (café des artistes) with his layers of lox displayed on the naked body of Ms. Jaeme Griffin, or Wayne Nish (march) with the classic bagel and lox deli style sandwich. But I am sure you will find others as find your faves in this creatively executed book.
Editorial Review:
80 Great New York & international chefs making their version of a bagel & lox. The creations are amazing. From soup to ice cream the chefs had a terrific time doing it and it really spurred their imagination. 80 full page color photos.
