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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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cookbook Archive
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Myron Mixon: Everyday Barbecue
Posted on 2013/05/22 | No CommentsNo fuss barbecue, from a master of the pit -
Will Torrent: Patisserie at Home
Posted on 2013/05/01 | No CommentsLearn to master French pastry and so much more -
Pam Talimanidis: À La Grecque
Posted on 2013/04/24 | 1 CommentAn Australian-Greek book of village food and photography -
Sicily: Do Videos for Cookbooks Work?
Posted on 2013/03/22 | No CommentsIn the new millennium, multimedia devices like PDAs (heralded by Apple‘s Newton in 1992) have enabled buyers to preview products. For cookbooks (another books and products), this includes videos. UK-based... -
Phaidon’s Silver Spoon: Sicily
Posted on 2013/03/20 | 1 CommentA Mediterranean crossroads, where food is history -
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. -
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 -
Charlotte Druckman: Skirt Steak
Posted on 2012/11/14 | No CommentsOvercooked? -
Ottolenghi & Tamimi: Jerusalem
Posted on 2012/11/14 | No CommentsForget the politics and eat well -
Evelyne Bloch-Dano: Vegetables
Posted on 2012/11/07 | No CommentsA gem for gardener, gourmet, and historian -
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 -
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 -
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 -
Giorgio Locatelli: Made in Sicily
Posted on 2012/02/15 | No CommentsA cuisine, influenced by invaders, but also by indigenous ingredients -
Indian Superspices
Posted on 2012/02/01 | 1 CommentDon't just comfort yourself with food, heal yourself -
Fanae Aaron: What Chefs Feed Their Kids
Posted on 2011/12/08 | No CommentsWhat do chefs know about raising adventurous kids? -
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... -
Jack Witherspoon: Twist It Up
Posted on 2011/12/01 | No CommentsTo be a chef, write a cookbook by age 12 -
Stephane Reynaud: Rotis – Review and Interview
Posted on 2011/11/30 | 2 CommentsRoasts are for sharing
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