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What is a “Super Chef”?
Briefly: "A super chef is an empire-building celebrity chef."
Detailed: "A number of ingredients go into making Super Chefs. Their businesses reach geographically outside one city and beyond restaurants into other businesses. They are celebrated for their cooking talents and bedazzling, media-savvy ways. They manage large businesses, building brand names and personal wealth unheard of before among chefs. Their business empires are enduring."
Juliette Rossant: Super Chef
(New York: Free Press, 2004)(Excerpt in Fast Company)
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Reviews Archive
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Myron Mixon: Everyday Barbecue
Posted on 2013/05/22 | No CommentsNo fuss barbecue, from a master of the pit -
Quirky: Pluck & Yup, It’s All Made Up
Posted on 2013/05/16 | No CommentsGet your little inventor busy in the kitchen. -
Al- Hamad: Sun Bread and Sticky Toffee
Posted on 2013/05/15 | No CommentsPractically everything tastes better with dates -
Mother’s Day: Beka Clean’Cooking Fry Pan
Posted on 2013/05/12 | 1 CommentTake Mom out for lunch on Mother's Day, but give her a hint about what to make the next time... -
Will Torrent: Patisserie at Home
Posted on 2013/05/01 | No CommentsLearn to master French pastry and so much more -
Chris Mortenson: La Condesa Napa
Posted on 2013/04/29 | No CommentsWork for a Celebrity Chef? Definitely! -
Pam Talimanidis: À La Grecque
Posted on 2013/04/24 | 1 CommentAn Australian-Greek book of village food and photography -
Tom Douglas: Dahlia Bakery Cookbook
Posted on 2013/04/17 | No CommentsThis Spring is all about coconut pie and rice pudding -
Phaidon’s Silver Spoon: Sicily
Posted on 2013/03/20 | 1 CommentA Mediterranean crossroads, where food is history -
Washington DC: Singapore Food Day
Posted on 2013/03/19 | No CommentsA taste of Singapore that could inspire young minds -
Haroutunian: Yogurt Cookbook
Posted on 2013/03/13 | No CommentsYogurt in just about anything - anywhere in the world -
St. Patrick’s Day: Rachel’s Irish Family Food
Posted on 2013/03/07 | No CommentsCelebrate St. Pat's with great Irish food -
Fuchsia Dunlop: Every Grain of Rice
Posted on 2013/03/06 | No CommentsUse meat and seafood for flavor. -
Fundamental Techniques of Classic Italian Cuisine
Posted on 2013/02/27 | No CommentsTake your game to the next level -
Jane Yolen: Jewish Fairy Tale Feasts
Posted on 2013/02/21 | No CommentsA treasure book of stories and recipes -
Bobby Deen: From Mama’s Table to Mine
Posted on 2013/02/20 | No CommentsNo fried candy bars, but plenty of lighter low country cooking -
El-Haddad and Schmitt: The Gaza Kitchen
Posted on 2013/02/13 | No CommentsTake a Palestinian culinary journey -
Diane Morgan: Roots
Posted on 2013/02/06 | No CommentsNot the mini-series! -
Edwards: Downton Abbey’s Elegant Meals
Posted on 2013/01/30 | No CommentsCan't watch Downton Abbey? Then, eat it. -
Where Chefs Eat
Posted on 2013/01/23 | No CommentsWho knows best where to eat in a new place? -
Fiona Cairns: Birthday Cakes
Posted on 2013/01/16 | No CommentsJanuary Birthday! Ignored no more. -
Dinah Bucholz’s Unofficial Narnia Cookbook
Posted on 2012/12/13 | No CommentsSkip the movie, make the feast -
Sevtap Yuce: Turkish Flavours
Posted on 2012/12/12 | No CommentsTurkish cuisine in Australia -
Holiday Gifts: Home Aquaponcs Garden
Posted on 2012/12/11 | No CommentsSustainable garden -- in your very own kitchen -
Jamie Oliver Magazine North America
Posted on 2012/11/15 | No CommentsWill there be more Jamie in the USA?
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