Great, Grand & Famous Chefs and Their Signature Dishes
Presented by Fritz Gubler
Publication: September 2009
Page count: 256 pages
Dimensions: 300 x 234 mm
Illustrations: 200+ colour
Format: softcover, with flaps
ISBN: 978-0-9804667-2-0
Retail price: AUD$49.99
The stories of 20 of the world?s greatest chefs and their place in the history of haute cuisine, accompanied by a signature dish recipe for each chef.
Featuring: Fernand Point, Paul Bocuse, Michel Gu�rard, Gualtiero Marchesi, Albert & Michel Roux, Alice Waters, Michel Bras, Anton Mosimann, Raymond Blanc, Pierre Gagnaire, Jo�l Robuchon, Alain Ducasse,Thomas Keller, Daniel Boulud,Tetsuya Wakuda, Marco Pierre White, Gordon Ramsay, Ferran Adri�, Heston Blumenthal, Elena Arzak.
Ever wondered which ingredients combined to create today?s superstar chefs? Did they learn to cook in their mothers? kitchens? Collaborate with their contemporaries? Rebel against their mentors? Are they children of Escoffier? Do they stand in the shadow of the great Fernand Point?
These questions and their answers are all part of the story told in Great, Grand & Famous Chefs and Their Signature Dishes , a study of the development of haute cuisine and the rise of the chef-patron, from Marie Antoine Car�me (the first celebrity chef, known as ?the king of chefs and the chef of kings?) to the superstar chefs of today such as Ferran Adria, Jo�l Robuchon, Thomas Keller, Gordon Ramsay and Australia?s own Tetsuya Wakuda.
What's Inside?
The book is presented in a roughly chronological order, with profiles of 20 chefs who have been influential in the development of haute cuisine throughout the 20th century. These biographical essays?detailing the background, development, and influences of each chef, as well as their contribution to cuisine?combine to present a complex portrait of the chef-patron: restaurateur, businessperson, artist, eccentric, self-promoter, bully, perfectionist, prodigy, rock star, upholder of tradition, genius, humble cook.
The large format and the quantity of well-chosen images contribute to this complex portrait by illustrating the many sides of the featured chefs: their food, their restaurants, their public faces, their labours in the kitchen, their artistry.
The inclusion of a signature dish for each chef adds a further ingredient to the mix, enabling the reader to cook and experience the food for themselves.
Reviews
"This is a truly indulgent look at 20 of the best restaurants and chefs around the world. A culinary tour of some of the greatest influences on cookery and cuisine, that can be enjoyed in your lounge room and recreated in your kitchen."
Libby Travers, LifeStyle FOOD
?We can all come a step closer to cooking like a world famous chef??
WA Today
?It is a book that shows enduring passion for the craft of cooking some of those careers spanning at least half a century, even longer in the case of Bocuse? I'm just loving it!?
Anne Oliver, Food Editor - Publisher
?An absorbing read!?
Courier Mail
?The book is an homage to some of the 20th Century's greatest chefs? By the end of it you will be wanting to visit some of the great gastronomic temples of our time - from Raymond Blanc's Le Manoir aux Quat' Saisons to Ferran Adria's molecular playground elBulli.?
Taste.com.au
The Great, Grand & Famous series
This is the second title in the Great, Grand & Famous series, following on from Great, Grand & Famous Hotels. Fritz Gubler, the man behind the series, trained as a chef in Switzerland before embarking on a successful career in hotel management and hospitality education. This title was born from his appreciation for the artistry and passion of master chefs.
Great, Grand & Famous Chefs and Their Signature Dishes is due out late September. Please contact us if you have any queries or would like to pre-order the book.
Answers
February 15, 2010
Great, Grand & Famous Chefs and Their Signature Dishes
Presented by Fritz Gubler
Publication: September 2009
Page count: 256 pages
Dimensions: 300 x 234 mm
Illustrations: 200+ colour
Format: softcover, with flaps
ISBN: 978-0-9804667-2-0
Retail price: AUD$49.99
The stories of 20 of the world?s greatest chefs and their place in the history of haute cuisine, accompanied by a signature dish recipe for each chef.
Featuring: Fernand Point, Paul Bocuse, Michel Gu�rard, Gualtiero Marchesi, Albert & Michel Roux, Alice Waters, Michel Bras, Anton Mosimann, Raymond Blanc, Pierre Gagnaire, Jo�l Robuchon, Alain Ducasse,Thomas Keller, Daniel Boulud,Tetsuya Wakuda, Marco Pierre White, Gordon Ramsay, Ferran Adri�, Heston Blumenthal, Elena Arzak.
Ever wondered which ingredients combined to create today?s superstar chefs? Did they learn to cook in their mothers? kitchens? Collaborate with their contemporaries? Rebel against their mentors? Are they children of Escoffier? Do they stand in the shadow of the great Fernand Point?
These questions and their answers are all part of the story told in Great, Grand & Famous Chefs and Their Signature Dishes , a study of the development of haute cuisine and the rise of the chef-patron, from Marie Antoine Car�me (the first celebrity chef, known as ?the king of chefs and the chef of kings?) to the superstar chefs of today such as Ferran Adria, Jo�l Robuchon, Thomas Keller, Gordon Ramsay and Australia?s own Tetsuya Wakuda.
What's Inside?
The book is presented in a roughly chronological order, with profiles of 20 chefs who have been influential in the development of haute cuisine throughout the 20th century. These biographical essays?detailing the background, development, and influences of each chef, as well as their contribution to cuisine?combine to present a complex portrait of the chef-patron: restaurateur, businessperson, artist, eccentric, self-promoter, bully, perfectionist, prodigy, rock star, upholder of tradition, genius, humble cook.
The large format and the quantity of well-chosen images contribute to this complex portrait by illustrating the many sides of the featured chefs: their food, their restaurants, their public faces, their labours in the kitchen, their artistry.
The inclusion of a signature dish for each chef adds a further ingredient to the mix, enabling the reader to cook and experience the food for themselves.
Reviews
"This is a truly indulgent look at 20 of the best restaurants and chefs around the world. A culinary tour of some of the greatest influences on cookery and cuisine, that can be enjoyed in your lounge room and recreated in your kitchen."
Libby Travers, LifeStyle FOOD
?We can all come a step closer to cooking like a world famous chef??
WA Today
?It is a book that shows enduring passion for the craft of cooking some of those careers spanning at least half a century, even longer in the case of Bocuse? I'm just loving it!?
Anne Oliver, Food Editor - Publisher
?An absorbing read!?
Courier Mail
?The book is an homage to some of the 20th Century's greatest chefs? By the end of it you will be wanting to visit some of the great gastronomic temples of our time - from Raymond Blanc's Le Manoir aux Quat' Saisons to Ferran Adria's molecular playground elBulli.?
Taste.com.au
The Great, Grand & Famous series
This is the second title in the Great, Grand & Famous series, following on from Great, Grand & Famous Hotels. Fritz Gubler, the man behind the series, trained as a chef in Switzerland before embarking on a successful career in hotel management and hospitality education. This title was born from his appreciation for the artistry and passion of master chefs.
Great, Grand & Famous Chefs and Their Signature Dishes is due out late September. Please contact us if you have any queries or would like to pre-order the book.