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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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book review Archive
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Myron Mixon: Everyday Barbecue
Posted on 2013/05/22 | No CommentsNo fuss barbecue, from a master of the pit -
Pam Talimanidis: À La Grecque
Posted on 2013/04/24 | 1 CommentAn Australian-Greek book of village food and photography -
Phaidon’s Silver Spoon: Sicily
Posted on 2013/03/20 | 1 CommentA Mediterranean crossroads, where food is history -
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. -
Where Chefs Eat
Posted on 2013/01/23 | No CommentsWho knows best where to eat in a new place? -
2011 Holiday Gifts Shortlist: Books
Posted on 2011/12/19 | No CommentsHere is a shortlist of Super Chef‘s favorite cookbooks and books about food for gift-giving this year, chosen among many excellent contenders.< blockquote> Food Fiction: Day of Honey(buy) Annia Ciezadlo... -
American Culinary Federation’s Garde Manger
Posted on 2011/12/07 | 1 CommentThe division between professional cookbooks or textbooks, and non-professional is shrinking all the time, and that is a good thing. . It means the professional books are more pleasing to... -
Cat Cora: A Suitcase Surprise for Mommy
Posted on 2011/12/01 | No CommentsTake something special with you -
Stephane Reynaud: Rotis – Review and Interview
Posted on 2011/11/30 | 2 CommentsRoasts are for sharing -
The Arrogant Years: Lucette Lagnado
Posted on 2011/11/23 | 1 CommentLeads to your own family -
The Viennese Kitchen: Tante Hertha’s Book
Posted on 2011/11/16 | No CommentsOnce upon a time in the Austro-Hungarian Empire... -
John Besh: My Family Table
Posted on 2011/10/26 | No CommentsThe joy of cooking for your family -
Gretchen Holt-Witt: Best Bake Sale Cookbook
Posted on 2011/10/20 | No CommentsBuy the cookbook and help the cause -
Lily Vanilli in A Zombie Ate My Cupcake
Posted on 2011/10/13 | 1 CommentBlood-stained brains and bleeding hearts -
June Hersh: The Kosher Carnivore
Posted on 2011/09/29 | No CommentsAll kosher meat: all the time -
Birds of Paradise: Diana Abu Jaber
Posted on 2011/09/07 | No CommentsIntimate look at family recipe -
Christopher Robbins: Apples are from Kazakhstan
Posted on 2011/08/03 | No CommentsThe truth about apples and more -
How Italian Food Conquered the World
Posted on 2011/06/09 | 2 CommentsVeni, Vidi, Vici -
John Plischke: Good Mushroom, Bad Mushroom
Posted on 2011/05/19 | No CommentsWhen in doubt, throw it out -
Martha Hall Foose: A Southerly Course
Posted on 2011/05/18 | No CommentsTales from the Mississippi -
Roberto Santibanez: Truly Mexican
Posted on 2011/05/11 | No CommentsNot just for Cinco de Mayo -
Ree Drummond: Charlie, The Ranch Dog
Posted on 2011/05/05 | No CommentsWhere's the bacon? -
River Cottage Every Day
Posted on 2011/05/04 | No CommentsKeep this one in the kitchen
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