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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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Cookbooks Archive
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Laurent Gras: My Provence
Posted on 2012/09/05 | No CommentsLoading up your favorite reading device for a holiday or a weekend in the country? Maybe adding a cookbook is a good idea – especially if it is Laurent Gras‘... -
Singleton Hachisu: Japanese Farm Food
Posted on 2012/08/15 | No CommentsThe farmhouse at the center of great cooking -
Mark Bittman: Leafy Greens
Posted on 2012/08/01 | No CommentsPick your green, pick your recipe. -
Sally Butcher: The New Middle Eastern Vegetarian
Posted on 2012/07/25 | No CommentsInspiring recipes from across the Middle East -
Ginsberg & Berg: Inside the Jewish Bakery
Posted on 2012/07/11 | No CommentsLearn about what bread meant to the Jews of Central and Eastern Europe. -
Nigel Slater: Ripe
Posted on 2012/06/20 | No CommentsNigel Slater will make you dream of fruit -
The River Cottage Fish Book
Posted on 2012/06/06 | No CommentsA guide for everything fish and seafood -
Hannah Glasse: First Catch Your Hare
Posted on 2012/05/30 | No CommentsFood and attitudes in 1747 sound a lot like now -
Martha’s American Food
Posted on 2012/05/23 | No CommentsWe strive to define our American cuisine. Chefs discuss what regional cuisine means, they argue over foreign influence, and they reach back to comfort foods to ensure that they are... -
S. H. Fernando: Rice and Curry
Posted on 2012/05/09 | 1 CommentA journalist's return to his homeland to record the family recipes -
Mark Bittman: How to Cook Everything: The Basics
Posted on 2012/04/25 | No CommentsMark Bittman will hold your hand while you learn to cook -
Jim Lahey: My Pizza
Posted on 2012/04/11 | 1 CommentNo-knead pizza with imagination -
Ramps: The Cookbook
Posted on 2012/03/29 | No CommentsGot Ramps? -
Bill Granger: Simple Honest Food
Posted on 2012/03/28 | No CommentsThe kind of food you should cook every day - healthy, tasty, simple -
Tiffany Goodall: The Ultimate Student Cookbook
Posted on 2012/03/14 | 1 CommentFriendly, inviting recipes, with lots of help for non-cooks -
National Pi Day: Pie It Forward
Posted on 2012/03/08 | No CommentsLet your kids memorize Pi and then help them make Pie! -
Heston Blumenthal At Home
Posted on 2012/03/07 | 1 CommentComplex, thoughtful, difficult, yet amazingly clear. -
Silver Spoon: Fish
Posted on 2012/02/29 | 1 CommentComplete Italian fish cookery -
Brian Yarvin: The Ploughman’s Lunch and The Miser’s Feast
Posted on 2012/02/23 | 1 CommentA tour of British food -
Sarah Copeland: The Newlywed Cookbook
Posted on 2012/02/22 | 2 CommentsNot just for the bride -
Giorgio Locatelli: Made in Sicily
Posted on 2012/02/15 | No CommentsA cuisine, influenced by invaders, but also by indigenous ingredients -
Fabio Viviani: I Would Love to Meat You eCookbook
Posted on 2012/02/14 | No CommentsFlexibility with an eCookbook -
Valentine’s Day: Lodge Cast Iron Cookbook and Skillet
Posted on 2012/02/08 | No CommentsThe best Valentine’s Day gifts represent something more lasting then satisfying a sweet tooth – maybe giving something that has been around for over a century – and lasts and... -
Indian Superspices
Posted on 2012/02/01 | 1 CommentDon't just comfort yourself with food, heal yourself -
Hamilton & Hirsheimer: Canal House Cooking No. 7
Posted on 2012/01/25 | No CommentsCasa Canale for La Dolce Vita
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