Isle

EAN : 9782385893316

ALLISON BILL

Skip to the end of the images gallery

Skip to the beginning of the images gallery

Nouveauté

Édition papier

EAN : 9782385893316

Paru le : 14 avr. 2026

35,00 € 33,18 €

Disponible

Pour connaître votre prix et commander, identifiez-vous

Notre engagement qualité

Livraison gratuite
en France sans minimum
de commande
Manquants maintenus
en commande
automatiquement
Un interlocuteur
unique pour toutes
vos commandes
Toutes les licences
numériques du marché
au tarif éditeur
Assistance téléphonique
personalisée sur le
numérique
Service client
Du Lundi au vendredi
de 9h à 18h

Détails

EAN13 : 9782385893316
Collection : LIFESTYLE
Date Parution : 14 avr. 2026
Disponibilite : Disponible
Nombre de pages : 204
Format : H:240 mm L:200 mm
Poids : 828gr
Interdit de retour : Retour interdit

Résumé

Résumé : Isle is a deeply personal collection of recipes and stories, created in real time at Grus Grus in Stockholm, where I currently work as head chef. The recipes reflect the way I cook now — using seasonal ingredients, making everything from scratch, and creating thoughtful dishes in a small but powerful kitchen. While the dishes are rooted in my day-to-day work, my story is also shaped by years of traveling and cooking around the world. Popups have been a huge part of my growth, taking me to Paris, Bangkok, Brussels, London, and beyond, each place leaving a mark on how I think about food. This book isn’t about chasing accolades or perfection, but about cooking that’s honest and adaptable. The recipes are approachable and designed to inspire readers to make something beautiful with what’s available locally. Photography from travels, kitchens, and popups adds a visual layer of storytelling, grounding each dish in real places and memories. Isle is more than a cookbook; it’s a journal of my growth as a chef, a love letter to Jamaican flavors, and a celebration of the people and places that have influenced me.
Biographie : I am a Jamaican-born chef currently based in Stockholm, where I run a small but ambitious kitchen at Grus Grus. My career has taken me from Toronto to Amsterdam, through countless popups, collaborations, and kitchens around the world. These experiences taught me not just about food, but about connection — how cooking brings people together and tells stories without words. My Jamaican heritage is the backbone of my cooking, but every place I’ve lived and traveled has left its mark. This book captures that journey, blending my roots with the techniques and flavors I’ve picked up along the way.