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VOLT ink.: Recipes, Stories, Brothers Hardcover – October 25, 2011
Bryan and Michael Voltaggio have been called two of the most talented chefs of their generation, though they are probably best known for their head-to-head, brother-against-brother competition on season 6 of Bravo TV’s Top Chef. In their eagerly anticipated debut cookbook, the brothers present their cuisine through an exploration of 20 food families of ingredients.
Chef Charlie Palmer, one of the brothers’ mentors, writes in his foreword to the book, “There are no better examples of kitchen craftsmen in our exciting culinary era than the Voltaggio brothers,” and celebrated chef José Andres calls the brothers “both amazing and talented cooks, among the best I know.” Their work, separately and together, combines the most exciting modern culinary techniques with impeccable ingredients and unexpected twists to create dishes that are at the same time intellectually interesting, visually stimulating, playful, and incredibly delicious.
Unique in its organization, VOLT Ink. is stunningly photographed, featuring full-color images for every recipe along with glimpses throughout of the brothers at work in their respective restaurants. The recipes have been thoroughly tested to make even the most scientific-seeming techniques reproducible for everyone. Add to that a collection of stories from the brothers themselves—touching on their shared childhood, their respective mentors and collaborators, and what inspires their cooking—and this cookbook is sure to delight anyone interested in the art and craft of modern cooking.
- Print length336 pages
- LanguageEnglish
- PublisherWeldon Owen
- Publication dateOctober 25, 2011
- Dimensions9.5 x 1.3 x 11 inches
- ISBN-101616281618
- ISBN-13978-1616281618
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Editorial Reviews
About the Author
Highly accomplished, innovative, and talented 35-year old Chef Bryan Voltaggio is among the new generation of chefs who are reinventing American cooking. A graduate of the prestigious Culinary Institute of America in Hyde Park, New York, Chef Voltaggio's pedigree includes almost a decade working as protege under celebrated culinary notable, Charlie Palmer. Through his three-star reviewed restaurant VOLT in his native Frederick, Maryland, Voltaggio exercises his cooking philosophies and signature preparations of New American cuisine offering menus driven by the fresh, seasonal offerings of local farmers. He characterizes his cuisine as “sophisticated dishes offering classic flavor combinations created using fundamental and innovative cooking techniques.” Bryan Voltaggio’s passion for cooking was fostered during childhood in Frederick County where meals often included produce harvested from the family garden. Committed to a career in cooking early in his life, Voltaggio had already served as Sous Chef and Executive Chef at two regional hotel restaurants by the age of 20. Upon graduation from culinary school, Voltaggio went on to work under Chef Palmer at famed Aureole in New York City, and later opened the second outlet of Aureole at Mandalay Bay in Las Vegas. Voltaggio re-located to Frederick with his family to open Charlie Palmer Steak in Washington, DC. After five years there as Executive Chef, Voltaggio opened VOLT in 2008. Voltaggio is a James Beard Best Mid-Atlantic Chef nominee and was named Chef of the Year by both the non-profit Share Our Strength and the Restaurant Association of Maryland in 2010.
Michael Voltaggio
Chef Michael Voltaggio has spent over half of his lifetime in the kitchen, starting at the age of 15. Now based in Los Angeles, he will open his first signature restaurant, ink., in 2011. Voltaggio describes his food as "modern Los Angeles," distinguished by inspired flavor profiles and elevated by the combination of classical and modern techniques. Voltaggio touts a solid culinary background, receiving his formal training as an Apprentice at the esteemed Greenbrier Resort in West Virginia. He went on to helm the kitchen at an honor roll of haute dining establishments: The Bazaar by Jose Andres at the SLS Hotel in Beverly Hills; Charlie Palmer’s Dry Creek Kitchen in Healdsburg; The Dining Room at the Langham Hotel in Pasadena; The Grill Room and The Dining Room at the Ritz-Carlton in Naples. A Michelin-starred chef, he was a finalist for the James Beard “Best New Restaurant” award in 2009, the same year he famously won the honor of Top Chef on Bravo TV’s Emmy-winning season (Season 6 – Las Vegas).
Product details
- Publisher : Weldon Owen; First Edition (October 25, 2011)
- Language : English
- Hardcover : 336 pages
- ISBN-10 : 1616281618
- ISBN-13 : 978-1616281618
- Item Weight : 4.45 pounds
- Dimensions : 9.5 x 1.3 x 11 inches
- Best Sellers Rank: #548,117 in Books (See Top 100 in Books)
- #267 in Gourmet Cooking (Books)
- #12,071 in Computer Printer Parts & Accessories
- Customer Reviews:
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Customers find the recipes in the book well-thought-out with clear instructions. They describe the book as beautiful, beautifully illustrated, and lovely. Readers appreciate the stories, photos, and backstory on the brothers' chef phenomenon. The book is described as a nice gift.
AI-generated from the text of customer reviews
Customers find the recipes in the book well-thought-out with clear instructions. They describe it as an advanced cookbook suitable for chefs and gastronomy professionals. The dishes combine global influences in terms of flavor pairings, ingredients, and aesthetics. Readers appreciate the intellectual pedigree of modernist cuisine and the farm-to-table movement. Overall, they praise the great attitude towards food and the book's usefulness for chefs and gommeliers.
"...This book has a fascinating intellectual pedigree- modernist cuisine, the farm to table movement, the 'new American' cooking, all paired with a..." Read more
"...It is full of fun stories, high quality photos and intereting recipes...." Read more
"...This is a stunning collection of stories, photos and recipes. It's so well written...." Read more
"...quality, the pictures and stories are really cute and the recipes look absolutely delish!..." Read more
Customers appreciate the book's beautiful illustrations and pictures. They find it lovely with great stories and plating ideas.
"...A last word on the photography. The pictures in this book are stunning. The term food porn gets thrown around a lot...." Read more
"This cookbook is big, heavy and SUPER nice. It is full of fun stories, high quality photos and intereting recipes...." Read more
"...It's so well written. It's so beautiful that I have it on my coffee table and it will never see the counter of my kitchen island....I will write/..." Read more
"...( BUT there are a million other recipes that also look amazing...." Read more
Customers enjoy the stories, photos, and recipes in the book. They find the stories engaging, with high-quality photos and interesting recipes. The book provides a backstory on the brothers' chef phenomenon.
"This cookbook is big, heavy and SUPER nice. It is full of fun stories, high quality photos and intereting recipes...." Read more
"...This is a stunning collection of stories, photos and recipes. It's so well written...." Read more
"...wonderful: the book itself is of very high quality, the pictures and stories are really cute and the recipes look absolutely delish!..." Read more
"This is a beautiful coffee table book and provides the backstory on the brothers-chef phenomena...." Read more
Customers appreciate the book's photography. They find the photos well-done and interesting.
"...It is full of fun stories, high quality photos and intereting recipes...." Read more
"...This did't disappoint! Beautifully done, great photos, interesting dishes. Not for the home cook, that's for sure, but inspiring non the less." Read more
"...Although the recipies are somewhat above me, the photography and their presentations are amazing. "My Chef" loved it!" Read more
"...The photography is great, but between the obscure ingredients and the long list of crazy equipment needed to make anything in it it's only good for..." Read more
Customers like the gift value of the book. They mention it's a nice gift.
"Nice gift" Read more
"...This is a wonderful gift for any foodie. Fortunately, I live in MD and had the pleasure of dining at VOLT. What an experience!" Read more
"It was a highly desired gift for my brother. He loved it. It was delivered within a few days. :)" Read more
Reviews with images
A rare find! A good read- a lot of technique required in dishes but honestly a good read
Top reviews from the United States
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- Reviewed in the United States on October 26, 2011The Voltaggio brothers are the next generation of fine dining standard bearers. This book has a fascinating intellectual pedigree- modernist cuisine, the farm to table movement, the 'new American' cooking, all paired with a global palate of flavors rooted in classic french technique. Nori and truffle Brioche made with goats milk, for example, or dishes relying on foraged morels and asparagus. It is a wonder and a joy.
Its useful to put this book in a bit of historical context. The last twenty years or so have seen a revolution in the American culinary world. Arguably, the revolution began with Wolfgang Puck. Not only did he create many dishes that have since become cliches (many of them combining European and Asian flavors), he became synonymous with the products he sold. Fine dining meant more than French Haute Cuisine, and the chef became an inspirational force in American cooking. Volt ink is a product of a generation of chefs who grew up under the intellectual influence of chefs like Thomas Keller, Charlie Palmer, Tom Colicchio and Wylie Dufrense. The techniques are both modernist and traditional. The ingredients are selected with an intense focus on seasonality and quality, with all excess stripped away. The dishes combine global influences in terms of flavor pairings, ingredients and aesthetics. Its far, far too early to say if this book will have the sort of impact the French Laundry Cookbook did (and does), but at the very least it is a worthy companion to that lofty work.
A few caveats. Unless you own an immersion circulator, a vacuum sealer, vacuum bags, nitrous foamers, dehydrators and a few other non-standard pieces of cookware (and I personally do not, though I understand they are becoming more common)this book is roughly as practical for the home chef as a chocolate stockpot. I have only seen a spare handful of things I thought were possible to cook at home. The joy of this book is the way it organizes its self around groups of ingredients that go well together. This arrangement provides a great deal of inspiration, even for people with no intention of ever attempting the dishes shown. Another cookbook that does this, and one I would cheerfully recommend for anyone interested in cooking, is Think Like a Chef, by Tom Colicchio.)
A last word on the photography. The pictures in this book are stunning. The term food porn gets thrown around a lot. This book moves transforms the term from irritating to accurate. Volt ink is a staggeringly beautiful book.
I strongly recommend Volt ink, not as a book of recipes, but as a source of inspiration, excitement, and a wonderful insight into the future of American cuisine.
- Reviewed in the United States on February 16, 2012This cookbook is big, heavy and SUPER nice. It is full of fun stories, high quality photos and intereting recipes. I will admit I haven't made a thing from this book, but we bought it because of our love of the Voltaggio brothers (we fell in love with them when they were on Top Chef). If you are looking for a cookbook to display or gift to someone this is it. It is absolutely gorgeous and heavy.
- Reviewed in the United States on November 7, 2024Nice gift
- Reviewed in the United States on January 19, 2014I love to read about food & recipes as much as those who read romance, suspence and mystery. This is a stunning collection of stories, photos and recipes. It's so well written. It's so beautiful that I have it on my coffee table and it will never see the counter of my kitchen island....I will write/copy recipe to make. This is a wonderful gift for any foodie.
Fortunately, I live in MD and had the pleasure of dining at VOLT. What an experience!
- Reviewed in the United States on January 22, 2012I gave this book as a gift to my mom as we both absolutely loved watching the Voltaggio's on Top Chef, so when I saw they had collaborated on a book together I simply had to get it for her. She loved it! It's absolutely wonderful: the book itself is of very high quality, the pictures and stories are really cute and the recipes look absolutely delish! The only reason why this is getting 4 stars is because unless you have an A-list, ultimate culinary dream of a kitchen (which my mom doesn't), you can't really make a lot of the recipes because of lack of equipment. Still, it's nice to dream and the book is superb regardless.
- Reviewed in the United States on December 10, 2014I recently ate at Ink and ordered this cookbook hoping that the recipes for several of the delicious things I had just eaten (charcoal potatoes, potato polenta with bone marrow, the apple desert... oh my god Ink is so good! Anywhoo, I was a little dissapointed that none of those had made it into the book :( BUT there are a million other recipes that also look amazing. Some of the things in here your average home cook is going to balk at for sure- they use some fancy equipment, require a big time investment and some fine knife work etc. If you are willing to put in the effort, however, you will be rewarded greatly.
- Reviewed in the United States on December 27, 2018If you are using this for at home cooking DO NOT BUY. It is completely irrelevant for at home use, if not impossible as well. Out of over 300 pages I can’t think of a single thing I would’ve made. I’ve owned it for two years and revisit it from time to time thinking I may have missed something and am quickly reminded of what a mistake it was to buy.
- Reviewed in the United States on April 24, 2013I bought this book for my husband who is a chef and likes to draw inspiration from books such a this one. This did't disappoint! Beautifully done, great photos, interesting dishes. Not for the home cook, that's for sure, but inspiring non the less.
Top reviews from other countries
- GrahmzillaReviewed in Canada on November 8, 2019
5.0 out of 5 stars Awesome
Great recipes.
Requires skill to utilize.
- archReviewed in the United Kingdom on December 3, 2012
5.0 out of 5 stars Great cookbook for foodies
I have hundreds of cookbooks but from a technical viewpoint this has to be the best book i have read. The brothers use most of the modern techniques in recipes that can be followed by good cooks and restaurant professionals. The food combinations are inspiring and i have made a few of these dishes using close relatives of those in the book and feel much more confident with using the equipment mentioned in this book. The lobster with forbidden rice was heavenly.
- ClayReviewed in Canada on July 4, 2014
5.0 out of 5 stars Brilliant
A beautifully laid out book with two very different yet similar culinary perspectives from these modern day gastronemic geniuses. Moreso geared towards the professional cook than the amateur foodie.
- robReviewed in the United Kingdom on December 19, 2014
5.0 out of 5 stars Five Stars
great