Connoisseur Bokhandel AB kokbokhandeln kokbokförlaget kokböcker Opt art magazine Valrhona Culinary Chronicle Gastronomi Antikvariat Gastrosofi ALLAN HULT

<body> <br> <a href="http://www.connoisseur.se/optart/index.html"> "Ode to passion and taste" - a loving homage.With Opt Art discover the passions in kitchens and studios: the taste that is characterized by people and landscapes. Opt Art mirrors the Wealth of lifestyles in the regions of this world: extraordinary photography, impulsive layout and the high-quality print and paper make Your reading enjoyment a sensual experience. This is a kaleidoscope of countryside, magnificent towns, enchanting islands and secluded mountain valleys. Bustle mixes with serenity, lavishness alternates with the austere clarity that comes of frugality. And together with the changing landscapes, there are differences in human activity, peoples' joie de vivre, their traditions and their art. Nature's products, together with customs and handicrafts, tell us about the lifestyle of the people. Come with us in to the kitchens of grand restaurants and charming back-street hostelries. Join us in taking pleasure in the richness of this world and enjoying life! In carefully compiled recipes, and with a loving look at regions and peoples, Opt Art brings to you the inexhaustible wealth of passions and taste. Content vol. 1: Emile Jung, Restaurant Au Crocodile, Strasbourg. Annie Feolde, Enoteca Pinchiorri, Firenze. Georges Blanc, Restaurant Georges Blanc, Vonnas. Harald Wohlfart, Restaurant Schwarzwaldstube, Baiersbrunn. Santi Santamaria, El Raco de Can Fabes, Saint Celoni. Raymond Blanc, Le manoir aux Quat' Saisons Oxford. Artist reportage: Antoni Tàpies, Spain. Culinary reportage: La Bresse, France. 1993, 192p. Content vol. 2: Sirio Maccioni, Restaurant Le Cirque, New York. Pierre Gagnaire, Restaurant Pierre Gagnaire, Saint-Etienne. Dieter Kaufmann, Restaurant Zur Traube, Grevenbroich. Jean-Pierre Bruneau, Restaurant Bruneau, Bruxelles. Marc Haeberlin, Auberge de L'Ill, Illhaeusern, Artist reportage: Miguel Barceló, Mallorca-Spain. Culinary reportage: Oysters in Bretagne 1994, 184p. Content vol 3: Eckart Witzigmann, Restaurant Aubergine, München. Joël Robuchon, Restaurant Jamin, Paris. Helmut Österreicher, Restaurant Stiereck, Wien. Guido Alciati, Restaurant Da Guido. Montforte d'Alba. Guy Savoy, Restaurant Guy Savoy, Paris. Artist reportage: Markus Lüpertz, Germany. Culinary reportage: Barolo/Piemont. 1994, 192p. Content vol 4: Roland Pierroz, Hotel Rosalp, Verbier. Roland Jöhri, Restaurant Jöhri's Tavlo, St Moritz. Heinz Winkler, Residenz Heinz Winkler, Ashau, Bernard Loiseau, La Côte d'Or, Saulieu. Culinary reportage: Provence (The land, the people, the cuisine), (Philippe muller, Rest Miramar, Gérard Clor). Culinary reportage: Wallis/Switzerland (The land and the wines). 1995, 184p. Content vol 5: Culinary reportage: Mallorca (Rest; Tristan, Koldo Royo, Ses Rotges, Celler Can Amer, Finca es Serral). Culinary reportage: Lower Austria. Culinary reportage: Amsterdam (Rest: Klein Pardenburg, De Bokkedorns, De Oesterbar, La Rive). Wine reportage: New Zealand (The wines) Artist reportage: Christian Ludwig Attersee 1996, 184p. Content vol 6. Culinary reportage: Alta Badia, Dolomiti, Italy (The land, the people,the cuisine) (hotel Rosa Alpina, Rest la Siriola, Hotel Alta Badia). Culinary reportage: Sturgeon. Roger Souvereyns Rest Scholteshof Stevoort-Hasselt. Culinary reportage: Belgium (Grand hotel Waterloo, La Cabosse d'Or, Hotel Bourgoensch Hof, Rest Tissens, Rest Wittamer). 1996, 256p. Culinary Chronicle International Gourmet Edition appears yearly (autumn) in two languages (English and German) Format: 255x320 mm, 496 pp. With recipes and over 500 photographs and illustrations by Bruno Hausch Food is culture. This concept is the basis of this book and the idea behind a series of volumes to follow. The aim of THE CULINARY CHRONICLE is to document the wealth of food culture from all over the world - each year a new, with painstakingly researched articles on regions supposedly well-known, but worth discovering afresh. The purpose of the book is to explore a new dimension: it wants to document the times we live in, offering plenty of culinary information for the eye and the mind, while at the same time, with its modern design, generous series of illustrations and high-quality production, providing enjoyment and stimulating the senses. For the first time, in THE CULINARY CHRONICLE, a comprehensive documentation is dedicated to the globally cultivated and celebrated art of cooking. As experienced publishers of books which won multiple prices, we regard it as our special challenge to go a step beyond the usual forms of presentation and to acclaim the world's food culture at the highest level. The Culinary Chronicle Volume No. 1, 1997. The best of; Hong Kong, Marocco, London The first volume picks out the focal points of three totally heterogeneous locations. The cuisine of Hong Kong is illuminated in depth, from the most renowned gastronomies of the international hotels to the best Chinese specialty restaurants. The city in which money is the number-one topic is also impressive in its bustling, hectic wok kitchens with their flame-belching stoves, the clearly defined recipes for success of the individual establishments, the multicultural, cosmopolitan top-class addresses, but also in the perfection of its service. A world away lies Morocco, whose southern region represents a counterpart that could not be richer in contrasts. The Tranquility of the country, the carefully nurtured traditions, the light and colors, the arabesques of the architecture and design create an atmosphere of receptiveness for pleasure. Morocco's unspoilt natural surroundings, simple life-style and the genuine hospitality of the people harmonize with the luxurious cordiality of the hotels and restaurants into a multifaceted unison. London, finally, represents the modern age. Having awoken from its long culinary torpor, the city can today claim its place in the avantgarde. Both camps - the champions and supporters of the latest success cuisine as well as the young, extremely creative cooks who achieve their high aims and novel ideas with incredible perfection and professionalism - are portrayed in this book Technical specification Cloth-bound with foil stamping in slip case 496 pages, size: 24.5 x 31.5 cm (95/8 x 123/8 inches) Printed on 150 g woodfree white silk-matt paper, sheet-fed offset 4-/4-colors, European color chart, plus special colors plus matt lack With over 130 recipes and over 500 illustrations. All texts in English and German. Publication: annual. The authors: Photography and design: Bruno Hausch Texts: Hans-Albert Stechl, Dr. Barbara Schweighofer, Ludwig Riepl. Please note: All photographs and reportages are produced in 1997 on location with original recipes, no stock photographs are used. The enclosed CD-Rom has been produced by Hong Kong Tourist Association, who kindly gave us permission to include it in the book. The CD-Rom contains impressions from the metropolis Hong Kong with photographs and video sequences. Der erste Band setzt die Schwerpunkte in drei völlig gegensätzlichen Gegenden. Die Hong Kong-Küche wird eingehend beleuchtet, von den renommiertesten Gastronomie-betrieben der internationalen Hotels bis zu den besten chinesischen Spezialitäten-Restaurants. Die Stadt, in der Geld das Thema Nummer eins ist, beeindruckt durch die quirligen, hektischen Wok-Küchen mit ihren feuerspeienden Kochstellen, die klaren Erfolgsrezepte der einzelnen Betriebe, die multikulturellen, kosmopolitischen Lokale auf höchstem Niveau, aber auch durch die Perfektion der Dienstleistung. The Culinary Chronicle - Volume No. 2, 1998. The Best of Italy and California Cuisine Take off on a culinary trip of the senses trough Italy and California. At the following restaurants, which will be featured in the book, you definately should stop for a break: The Top Chefs from Italy and California Italy: Al Bersagliere, Massimo Ferrari, Goito Al Sorriso, Luisa Valazza, Soriso Ambasciata, Fratelli Tamani, Quistello Antica Osteria del Ponte, Familie Santin, Cassinetta di Lugagnano Dal Pescatore, Nadia Santini, Canneto sull'Oglio Don Alfonso, Alfonso Iaccarino, S. Agata Sui Due Golfi Enoteca Pinchiorri, Annie Feolde, Firenze Gambero Rosso, Fulvio Pierangelini, San Vincenzo Gualtiero Marchesi, Erbusco La Tenda Rossa, Familien Salcuni und Santandrea, San Casciano in Val di Pesa Vissani, Gianfranco Vissani, Civitella del Lago/Baschi California San Francisco Fleur de Lys, Hubert Keller, San Francisco French Laundry, Thomas Keller, Yountville, Napa-Valley JardiniÜre, Traci Des Jardins, San Francisco La Folie, Roland Passot, San Francisco Ritz-Carlton Dining Room, Silvain Portay, San Francisco Los Angeles Campanile, Mark Peel, Los Angeles Citrus, Michel Richard, Los Angeles Joe's Restaurant, Joe Miller, Venice Jozu Restaurant, Suzanne Tracht, Los Angeles L'Orangerie, G‚rard Ferry, West Hollywood Pascal, Pascal Olhat, Newport Beach Patina, Joachim Splichal, Los Angeles San Diego Dobson's Restaurant, Max Elfman, San Diego George's at the Cove, Scott Meskan, La Jolla Laurel Restaurant and Bar, Douglas Organ, San Diego Mille Fleurs, Martin Woesle, Rancho Santa Fe Rancho Valencia Resort, Steve Summer, Rancho Santa Fe Wine Sellar the Brasserie, Doug Organ, San Diego Cloth-bound with foil stamping in slip case. 496 pages. Size: 24.5 x 31.5 cm (9.5 x 12.5 inches). About 130 recipes, about 500 illustrations. THE CULINARY CHRONICLE Volume No. 3, 1999. The Top Chefs from New York and Paris NEW YORK Daniel, Daniel Boulud Chanterelle, David Waltuck Lutèce, Eberhard Müller Lespinasse, Christian Delouvrier Aureole, Charlie Palmer Nobu, Nobu Matsuhisa Jean Georges Vongerichten La Caravelle, Cyril Renaud March, Wayne Nish Bouley Bakery, David Bouley The Four Seasons, Christian Albin Union Square Café, Michael Romano La Grenouille, Daniel Orr Le Bernardin, Eric Ripert Le Cirque 2000, Sirio Maccioni PARIS Alain Ducasse Faugeron, Henri Faugeron Relais Carré d'Or, Mosaïc Arpège, Alain Passard Guy Savoy, Le Bristol Lucas Carton, Alain Senderens Le Grand Véfour, Guy Martin Taillevent, Jean-Claude Vrinat Carré des Feuillants, Alain Dutournier Les Ambassadeurs, Dominique Bouchet Apicius, Jean-Pierre Vigato Michel Rostang Cloth-bound with foil stamping in slip case. 496 pages. Size: 24.5 x 31.5 cm (9.5 x 12.5 inches). About 150 recipes, about 500 photos and illustrations. All texts and recipes in English and German, new production 1999 The Culinary Chronicle - Edition No. 4, 2000. The Best Chefs in Spain & South East Asia SPAIN El Bulli, Ferran Adrià, Montjoi, Rosas, El Raco de Can Fabes, Santi Santamaria, Sant Celoni, Arzak, Juan-Mari Arzak, San Sebastián, Akelare, Pedro Subijana, San Sebastián, Martin Erasetegui, Lasarte, Zuberoa, Hilario Arbelaitz, Oiartzun SOUTH EAST ASIA The Best of Singapore, Thailand and Malaysia Cuisine: Goodwood, Park Hotel Singapore, The Pensinsula Bangkok, Shangri-La Hotel, Bangkok, Hilton Kuala Lumpur, JW Marriott Kuala Lumpur, Pangkor, Laut Resort, Malaysia 161 recipes, 496 pages, embossed linen binding in slip cover, Format: 24.5 x 31.5 cm (10 x 12.5 inches), more than 160 recipes, 500 illustrations. All texts and recipes in English and German language, all over production in 2000.</A> <br> <CENTER><B><FONT SIZE=+3>Kokbokhandeln</FONT></B></CENTER><p> <br><CENTER><FONT SIZE=+1>Kokbokhandeln köper och säljer böcker om mat<br>Nya och antikvariska böcker om mat och vin, konditori, bageri, bryggeri, charkuteri, drinkar, tobak och kaffe.<br> Representerar<A HREF="http://www.connoisseur.se/optart/"target="_blank"> Opt Art Art of Culinary</A> och <A HREF="http://www.connoisseur.se/optart/"target="_blank">Culinary Chronicle</A>, världens förnämsta gastronomiska facktidskrifter.<br> Internationella kokböcker.<br> Samlarkokböcker.<br> Antikvariska upplagor från hela 1900talet.<br> <A HREF="http://www.connoisseur.se/kokbokhandeln/kbknivlista1.htm"target="_blank">Knivar.</A> <A HREF="http://www.connoisseur.se/kokbokhandeln/koksvertyg1.htm"target="_blank">Köksverktyg.</A><br> Fackbokhandeln för kökschefer, resturangfolk och vänner av mat.<br><br> <CENTER><TABLE BORDER=2 WIDTH="80%" > <TR> <TD ALIGN=CENTER WIDTH="100%"> <CENTER><BLINK><B><FONT SIZE=+1>Vi köper och säljer enstaka böcker eller hela samlingar.</FONT></B></BLINK></CENTER> </TD> </TR> </TABLE></CENTER> <br><br> <CENTER><FONT SIZE=+1></B> <A HREF="http://www.connoisseur.se/kokbokhandeln/nyink.html">SENASTE NYTT</A></FONT></CENTER> <br><img src="kok_vit.gif" > <h6>Kokbokhandeln<br> Box 24116<br> S-400 22 Göteborg<br> Sweden<br> Tel:<br> +46 (0)31 201096<br> Fax:<br> +46 (0)31 7116201<br> VAT nr:<br> SE556470076201<br> Org nr:<br> 5564700762</h6> <br> <a href="http://www.connoisseur.se/kokbokhandeln/kokbokhh.html" target="H"> Om kokbokhandeln</A> </td></tr> <br> <br> <a href="http://www.connoisseur.se/valrhona/bestall" TARGET=_BLANK"> Valrhona choklad</A> </td></tr> <br> <br> <a href="http://www.connoisseur.se/kokbokhandeln/kok_kat.htm" target="H"> Våra kataloger</A> </td></tr> <br> </table> <center> </body>