---
product_id: 3689782
title: "VOLT ink.: Recipes, Stories, Brothers Hardcover – October 25, 2011"
brand: "bryan and michael voltaggioed andersoncharlie palmer"
price: "$473"
currency: NZD
in_stock: true
reviews_count: 12
url: https://www.desertcart.nz/products/3689782-volt-ink-recipes-stories-brothers-hardcover-october-25-2011
store_origin: NZ
region: New Zealand
---

# VOLT ink.: Recipes, Stories, Brothers Hardcover – October 25, 2011

**Brand:** bryan and michael voltaggioed andersoncharlie palmer
**Price:** $473
**Availability:** ✅ In Stock

## Quick Answers

- **What is this?** VOLT ink.: Recipes, Stories, Brothers Hardcover – October 25, 2011 by bryan and michael voltaggioed andersoncharlie palmer
- **How much does it cost?** $473 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.nz](https://www.desertcart.nz/products/3689782-volt-ink-recipes-stories-brothers-hardcover-october-25-2011)

## Best For

- bryan and michael voltaggioed andersoncharlie palmer enthusiasts

## Why This Product

- Trusted bryan and michael voltaggioed andersoncharlie palmer brand quality
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## Description

Full description not available

## Images

![VOLT ink.: Recipes, Stories, Brothers Hardcover – October 25, 2011 - Image 1](https://m.media-amazon.com/images/I/51Egw-dS4dL.jpg)
![VOLT ink.: Recipes, Stories, Brothers Hardcover – October 25, 2011 - Image 2](https://m.media-amazon.com/images/I/510KcL9+gZL.jpg)
![VOLT ink.: Recipes, Stories, Brothers Hardcover – October 25, 2011 - Image 3](https://m.media-amazon.com/images/I/41-tz8ZUkeL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ 







  
  
    Stunning book.  Stunning achievement.
  

*by J***R on Reviewed in the United States on October 26, 2011*

The 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.

### ⭐⭐⭐ 







  
  
    volk ink
  

*by S***S on Reviewed in the United States on October 8, 2013*

i love the look of the book, love the idea of two brothers working together in competitions and together, what a great drive but unfortunately once i got the book i realized it was an overly commercially done book by william sonoma.  now sometimes you have to have the big guy help out but the book is for me void of them mostly, it seems someone took their vision and spoken words and polished them.  had i been in a bookstore i would have looked at it and probably not bought it.  but i am still reading and can for the most part get a since of them and their style.  it just dosen't have a soul for me and i want to like it.  so i rate it ok but i hope they want do a book that's like the show they were on, i feel the book is in a way fake like that stupid food show.  the end

### ⭐⭐⭐⭐ 







  
  
    Excellent!
  

*by C***5 on Reviewed in the United States on January 22, 2012*

I 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.

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*Product available on Desertcart New Zealand*
*Store origin: NZ*
*Last updated: 2026-01-22*