Chefs from North America R to S
Chefs at Home
Relais & Chateaux
The chefs of Relais & Chateaux are back to invite you into their homes for a taste from their dinner tables. Join Thomas Keller for Roasted Milk-Fed Poularde or sit down to a movie with Patrick O'Connell and his Truffled Popcorn. Chefs are a mysterious bunch, so an invitation into their home kitchens is a rare offering. Venture into the homes of some of the top chefs in North America and find out what can truly make a 3-Michelin Star chef's mouth water. Hardcover, 288 pp. $30.00.
85 Inspirational Chefs
Relais & Chateaux
Relais & Chateaux are a network of the best chefs in North America. In 85 Inspirational Chefs, 85 selected chefs are featured and profiled along with numerous dishes from their critically acclaimed restaurants. Recipes include Eli Kaimeh's Calotte de Boeuf (Per Se), Daniel Humm's Avocado Roulade with Prawn Salad (Eleven Madison Park) and Daniel Boulud's Peanut Butter and Chocolate Ganache (Daniel). Recipes are of professional grade and difficulty, but there's no question that the sheer beauty of this book and it's photographs grants it elite standing as a coffee table book and conversation piece. Whether you cook from it or not, 85 Inspirational Chefs is a joy to flip through and read. Hardcover, 552 pp. $59.95.
Happy in the Kitchen
Richard certainly likes to have fun but not at the expense of good food! This
lavish book has mouth watering photography of even the simplest dishes. Chapter
titles show his playfulness Tomatoes: the embarrassed fruit or The Pleasures
of Plastic Wrap! Richard is chef/co-owner of Citronelle in Washington, and made
that rare leap from pastry chef to chef and we are grateful. Hardcover, 331 pp,
Return To Cooking
Novices and professionals alike are sure to be inspired by Ripert's creativity
outside the confines of his New York home at Le Bernardin. Beautiful colour
photos and illustrations enhance the book. The Fennel-Scented Panna Cotta With
Wild Strawberries on page 175 is great. Hardcover, 336 pp. $62.95.
the Hands of a Chef
Jody Adams & Ken Rivard
Mediterranean cooking methods meet New England ingredients in Adams'
Boston restaurant, Rialto.Ubiquitous New England bluefish ,for example,
is glazed with pomegranate molasses;shad
roe is paired with lentils. Popular molten chocolate cake is rechristened
chocolate espresso torta here.The recipes offer a good mix of simple
and more complex preparation.However
the type is rather small,making this book difficult for some of us
to read. Colour photo insert. 374pp. Call for availabilty. Recipe: Salmon
Marinated in Mint and Basil with Summer Vegetable Gratin.
Secrets of the Best Chefs
A blogger in his own right (The Amateur Gourmet) and for a number of publications, Adam Roberts is a"food world must-read." Packed as it is with the insights of a wide range of chefs, this book shows why. Nancy Silverton, Alice Waters, Michael White, Michel Richard are among the high-profile contributors. Colorful layout and copious photos make this a fun book to peruse and to use. Hardcover, 386 pp. $32.95.
Zuni Café Cookbook
Judy Rodgers allows her lovingly-crafted recipes to simmer with the reader,
and what you're left with is an abundance of knowledge and a retooling of the
way you cook. Filled with colour and black and white photos. The Corn-Shrimp
Bisque (p. 170) is amazing. Hardcover, 546 pp., $43.50.
Alum Suvir Saran
Top Chef Masters Alum Suvir Saran documents how his childhood affected the way he cooks today. Growing up at first in urban India and then moving to rural upstate New York, Saran embraces the best of city and country to bring classic Indian flavors to familiar American ingredients to create original dishes that are sure to make you look at Indian food as something less than unfamiliar. Hardcover, 239 pp. $33.95.
Earth to Table
Jeff Crump & Bettina Schormann
Proponents of both the Slow Food movement and of local food, Jeff Crump and Bettina Schormann the executive chef and pastry chef, respectively, at the Ancaster Old Mill present both blueprint and inspiration for supporting local farmers. Arranged by season, the how-tos, international chef profiles, spotlights, and recipes all demonstrate the pleasures to be found in eating locally. Edward Pond’s spectacular photographs complete a beautiful “must-have” for farmer market enthusiasts. Hardcover, 362 pp. $45.00.
Notes from a Kitchen
More than a cookbook, Notes from a Kitchen includes private journal pages from famous chefs, interviews, and page upon page of colour photographs. Weighing in at 18 pounds and 932 pages, this two volume book is truly a piece of art, and takes great care to illustrate to the reader that chefs should be seen as artists as well. Hardcover, 586 pp. $210.00.
Once again Michael Smith continues to impress with his wonderfully delicious new book Fast Flavours. Taking flavour inspirations from around the world and shrinking the cook time down to 70 minutes and way under. Try the Pork Chops with Tarragon Marmalade (15 minutes), or Pasta with Tomato Mussel Broth (25 minutes). Michael Smith also includes an incredible cocktail section! Softcover, 273 pp. $32.00.
Chef Michael Smith's Kitchen
Food television personality Michael Smith returns to the cookbook scene with his latest book. Extolling the virtues of simple, clean food, Smith presents recipes versatile and interesting enough to be considered weekday night fare as well as entertaining friends and family. Softcover, 264 pp. $32.00.
The Best of Chef at Home
Chef Smith is probably Prince Edward Island's most recognizable figure after Anne of Green Gables! His enthusiasm is hard to resist on TV and in his cookbooks. This is his most ambitious book in visual presentation and will appeal not only to his fans but those who like satisfying, yet uncomplicated recipes. His use of local ingredients and a sustainable kitchen philosophy is much in evidence whilst giving lots of freedom for variation. Softcover, 258 pp. $29.95.
Chef at Home
The Food Network star takes his show off the road right into
his Prince Edward Island home. Along with recipes for the hearty
dishes he likes to serve to family and friends, Michael Smith
tries to impart
all the hints the home cook will need to cook without recipes.
Colour photos. Softcover, 176 pp, $29.95.
A Boy After the Sea
This book was created to raise funds for the Dan Snook Trust Foundation to benefit troubled youths, a charity which came about after author Kevin Snook's son lost his life. The book features many of the world's best chefs offering recipes for fish and seafood, based on what is available in their local lakes, rivers, and seas; from California Alice Waters makes provencal style fish soup, from Ontario Michael Stadtlander makes pan-fried Georgian Bay whitefish, Irish Kevin Thornton makes sea urchin with vegetable brunoise, and Cornwall's Rick Stein makes grilled cod with laska noodles. These are just 4 of the 26 chefs and dishes featured, and along with beautiful photography and a foreward by Heston Blumenthal, this is an excellent book for chefs or seafood enthusiasts. Hardcover, 232 pp. $55.00.
Heaven on Earth Project
A celebration of food and its connection to the earth, Michael Stadtlander's
first book chronicles his summer 2005 Heaven on Earth project, following the
chef and his apprentices from planting to consuming the fruits of their labours.
Colour photos. Hardcover, 97 pp, Out of Print/Not Available.
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