Chef's Story

Front Cover
Harper Collins, Oct 13, 2009 - Cooking - 304 pages
3 Reviews

Twenty-seven extraordinary chefs tell the personal stories behind their culinary triumphs.

Over the past decade, our culture's interest in the world's great chefs has grown phenomenally. Once known to only the most dedicated gourmets, these supremely talented men and women have become high-profile stars with restaurants as their stages—masterful artists working in the medium that binds us all: food!

A wonderful companion volume to The French Culinary Institute's hit public television series, Chef's Story takes us into the private world of more than two dozen maestros of the kitchen—twenty-seven remarkable individuals who share their memories, their beliefs, and their passion for quality to reveal what helped them all become modern culinary legends.

 

What people are saying - Write a review

Chef's story: 27 chefs talk about what got them into the kitchen

User Review  - Not Available - Book Verdict

Although simply a collection of biographically enhanced introductions similar to those found in cookbooks, this companion to the PBS series is quite an entertaining read. Fans of these chefs-many of ... Read full review

Review: Chef's Story: 27 Chefs Talk About What Got Them into the Kitchen

User Review  - Goodreads

interesting, Read full review

Contents

José Andrés
1
Dan Barber
11
Lidia Bastianich
23
Rick Bayless
33
David Bouley
43
Daniel Boulud
55
Anthony Bourdain
65
Tom Colicchio
75
Suzanne Goin
135
Thomas Keller
145
Patrick OConnell
155
Michel Richard
185
Arun Sampanthavivat
203
Marcus Samuelsson
215
Norman Van Aken
259
JeanGeorges Vongerichten
271

Robert Del Grande
97

Other editions - View all

Common terms and phrases

About the author (2009)

Founder of The French Culinary Institute and The Italian Culinary Academy, Dorothy Hamilton is chairwoman emerita for life of the American Institute of Wine and Food and was chairwoman of the board of trustees for the James Beard Foundation. She lives in New York and Connecticut.

Patric Kuh is the author of The Last Days of Haute Cuisine: The Coming of Age of American Restaurants, which won the 2002 James Beard Award for writing on food. He is the restaurant critic for Los Angeles Magazine, and he lives in Los Angeles.

Bibliographic information