10 World-Leading Masters Choose 100 Contemporary Chefs
Publication Date: May 15, 2009
List Price: $49.95*
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From Singapore to New York, Stockholm to Seattle, Hong Kong to Paris, these chefs are pushing their craft to new heights and have just begun to receive attention for their cooking. Arranged alphabetically, the book presents each chosen chef with an insightful essay from the ?chef-curator? explaining their pick, a bio, sample menu, and gorgeous full-color images of the restaurant, the kitchen, the chef at work, as well as accompanying recipes such as David Chang's (Momofuku, New York), "Mackerel with Kimchi Puree, Oyster and Radish, " Allison Vines-Rushing's (MiLa, New Orleans) "Sweet Potato Pappardelle with Roasted Shitake Mushrooms and Shaved Sheep Cheese" and Amaryll Schwertner's (Boulette's Larder, San Francisco) "Hungarian Cabbage Leaves Stuffed with Kurobuta Pork Shoulder, Sauerkraut with Quince, and Smoky Pork Belly." Part cookbook, part guide to the world's best new restaurants, and part who's who of the international food scene, "Coco" is an invaluable and timely culinary sourcebook for chefs and food enthusiasts alike.
Bryan Voltaggio is the executive chef and owner of five restaurants, a Top Chef and Top Chef Masters finalist, and a cookbook author.
Gordon Ramsay's radical career change at seventeen, from soccer player to chef, led to the awakening of exceptional talent. He is now the holder of an extraordinary ten Michelin stars, for his restaurants in London and New York, and is at the head of a food empire, with restaurants in places as far afield as Tokyo and Prague. He has produced a number of bestselling cookbooks, published a hugely successful autobiography, Roasting in Hell's Kitchen, and starred in a stream of successful television series, including the award-winning Ramsay's Kitchen Nightmares and Hell's Kitchen on Fox. Ramsay and his wife have four children and live in England.
"Informative and fun."
–The San Francisco Chronicle
"Ridiculously impressive book highlighting future food stars as crowned by the industry's current masters."