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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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Natalie Dupree: Southern Biscuits
Posted on 2011/04/13 | 1 CommentSouthern biscuits for your soul -
Stowell & Black: Veganopolis Cookbook
Posted on 2011/03/30 | No CommentsVegan recipes for when you have time to cook a special meal -
Sonia Day: Incredible Edibles
Posted on 2011/03/24 | 2 CommentsNo green thumb? No problem. -
Judith Fertig: The Heartland
Posted on 2011/03/23 | 1 CommentMidwestern food beyond meat and potatoes -
Darien Gee: Friendship Bread
Posted on 2011/03/16 | 1 CommentCan fresh baked bread solve your problems? -
Gabrielle Hamilton: Blood, Bones & Butter
Posted on 2011/03/09 | No CommentsOn becoming a writer and a chef -
Day of Honey: Annia Ciezadlo
Posted on 2011/03/02 | 1 CommentThis book sizzles with candor and passion -
Ethan Stowell: New Italian Kitchen
Posted on 2011/02/16 | 1 CommentGlorious Italian food simply prepared -
Ewald Notter: The Art of the Chocolatier
Posted on 2011/02/02 | 1 CommentThe art and craft behind chocolate showpieces -
Wendy Mass: Candymakers
Posted on 2011/01/20 | 1 CommentCharlie and the Chocolate Factory, minus Oompa Loompas -
Marissa Guggiana: Primal Cuts
Posted on 2011/01/19 | 3 CommentsButchers eat best -
Kansha: Celebrating Japan’s Vegan and Vegetarian
Posted on 2011/01/12 | 1 CommentVegetarian that is far from boring -
2010 Holiday Gift Shortlist: Books
Posted on 2010/12/08 | 1 CommentGood books for holiday gift giving -
The Cook’s Book of Ingredients
Posted on 2010/12/01 | No CommentsA rich book to devour slowly. -
McCorquodale: Kids in the Garden
Posted on 2010/11/18 | 1 CommentGet the kids gardening and cooking! -
Jamie Geller: Quick & Kosher
Posted on 2010/11/17 | No CommentsSamosa Latka, anyone? -
Aronson & Budhos: Sugar Changed the World
Posted on 2010/11/11 | 1 CommentMagic, Spice, Slavery, Freedom, Science - all in a good story about food -
Rosetta Costantino: My Calabria
Posted on 2010/11/03 | 2 CommentsRustic, flavorful cooking from the toe of Italy -
Lidia Bastianich: Nonna Tell Me A Story
Posted on 2010/10/21 | 1 CommentCelebrate Christmas with Lidia -
Laurent Tourondel: Fresh from the Market
Posted on 2010/10/14 | No CommentsSophisticated seasonal cooking -- for the home crowd -
Mark Bitterman: Salted
Posted on 2010/10/13 | 3 CommentsA passionate, important book about salt -
I Feel Better with a Frog in My Throat
Posted on 2010/09/30 | 1 CommentWhy does dirt work? -
Fany Gerson: My Sweet Mexico
Posted on 2010/09/15 | 2 CommentsAztec, Spanish, and Arab influences... -
Jon Bonnell: Fine Texas Cuisine
Posted on 2010/09/01 | No CommentsShare the passion for wild game -
Richard Morais: Hundred-Foot Journey
Posted on 2010/08/18 | 2 CommentsA delightful launch towards great literature
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