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Restaurant & Chef Authored

Umami: The Fifth Taste
Great Book
Great Book
Allowing Food's Natural Beauty to Shine
Allowing Food's Natural Beauty to Shine

Garde Manger

Pros: a beautiful cookbook with recipes that allows the food to really shine

Cons: some of the ingredients might be harder to find outside of big cities.

A Beautiful Book Full of Beautiful Food
A Beautiful Book Full of Beautiful Food
53 Results
Fresh Happy Tasty by Coxwell, Jane. (William Morrow Cookbooks,2013) [Hardcover]

Fresh Happy Tasty by Coxwell, Jane. (William Morrow Cookbooks,2013) [Hardcover]

“According to the calendar, summer is just around the corner.  Unfortunately, someone forgot to tell that to the weather up here in Wisconsin.  It might be early May but it still feels like March here in the Dairy State, with its gray, leaden skies, biting winds, and rain that feels like it is on the verge of turning back into snow.  Into this cold and dreary weather a small...” --Pete

100% Positive Reviews
Garde Manger

Garde Manger

“Chef Chuck Hughes is a Food Network star with at least 3 shows to his credit, my favorite being "Chuck's Eat the Street."  He is also one of a handful of chefs to defeat Bobby Flay on "Iron Chef: America."  But before that Chuck was a chef, in Montreal, and from his reputation, a pretty good one at that.   Back in 2010 Chuck authored a cookbook, "Garde Manger" in French...” --Pete

100% Positive Reviews
Lucky Peach, Issue 7

Lucky Peach, Issue 7

“ Lucky Peach McSweeney’s Publishing, David Chang, editor   Reviewed by Jim Berman     Take the volatile combination of Anthony Bourdain’s wit, Harold McGee’s wisdom and David Chang’s, well, weirdness, shake well and out pours the sardonic Lucky Peach.  The four-issues-per-year journal is a flamboyantly colorful, pleasantly dizzyingly constructed collection of...” --Jim Berman

100% Positive Reviews
Mike Isabella's Crazy Good Italian: Big Flavors, Small Plates

Mike Isabella's Crazy Good Italian: Big Flavors, Small Plates

“This book showed up at a perfect time. Just when I needed my meal preparation to be easy, laid-back, and care-free exactly what Italian cooking brings to my mind. I have visions of a family gathered around a large table, enjoying fresh fruits, vegetables, and large dishes of pasta, finishing with satisfying desserts. Mike Isabella’s Crazy Good Italian delivered. I had high expectations for...” --Cami

100% Positive Reviews
Umami: The Fifth Taste

Umami: The Fifth Taste

“Umami is what I would consider an essential book, What people think Umami is and what it actually is are two totally different things. I've heard people say it's the taste of goodness or some other philosophical phrase, but no actual knowledge of harnessing it. It's science, not mumbojumbo hippy chef crap.   if you don't know what glutamate, inosinate, and guanylate are, they are...” --ChefTorres87

100% Positive Reviews
Wild Flavors

Wild Flavors

“ Rarely does a book come along that changes the way we think about the food we eat, where it comes from, and the amount of edible food that we, in "advanced" societies, tend to throw away.  Wild Flavors by Didi Emmon is one such book.  If that name rings a bell, it should.  Emmons is the author of "The Vegetarian Planet" and Entertaining for a Veggie Planet," both popular...” --Pete

100% Positive Reviews
Back of the House: The Secret Life of a Restaurant

Back of the House: The Secret Life of a Restaurant

“ As a former chef, I am always interested in reading “behind the scenes” books about the restaurant world so I was excited to receive Scott Haas’s new book, “Back of the House: The Secret Life of a Restaurant,” a few months back.  Scott is a psychologist, by trade, and has written extensively about food, making friends with a number of big name chefs, so I was interested in his take on...” --Pete

0% Positive Reviews
Restaurant Man

Restaurant Man

“ Restaurant Man Joe Bastianich   Reviewed by Jim Berman     Joe Bastianich’s Restaurant Man is a manifesto on business, the business of food, the business of people, New York business and the business of wine, all colored with red, white and green; the Italian flag, wines and money. Vehemently and aggressively Italian, this restaurant man makes no apologies for being...” --Jim Berman

100% Positive Reviews
Ad Hoc at Home

Ad Hoc at Home

Thomas Keller shares family-style recipes that you can make any or every day.In the book every home cook has been waiting for, the revered Thomas Keller turns his imagination to the American comfort foods closest to his heart—flaky biscuits, chicken pot pies, New England clam bakes, and cherry pies so delicious and redolent of childhood that they give Proust's madeleines a run for...

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