Results tagged: Cookbooks

The International Association of Culinary Professionals announced the finalists for its 2009 Cookbook Awards today and a number of top chefs are in the running in various categories.

In the Chefs and Restaurants category David Waltuck's (Chanterelle) Chanterelle: The Story and Recipes of a Restaurant Classic of is facing off against Eric Ripert's (Le Bernardin) On the Line.

Nate Appleman and Shelley Lindgren (A16, SPQR) are up for The Julia Child 'Best First Book' Award for their excellent A16: Food + Wine.

In the Food Photography and Styling category it's Waltuck again vs. Thomas Keller (The French Laundry, Per Se, Bouchon, Ad Hoc) for his Under Pressure: Cooking Sous Vide. Under Pressure is also a finalist for Best Single Subject book.

Sara Jenkins (Porchetta) along with Mindy Fox are finalists in the International category for Olives and Oranges: Recipes and Flavor Secrets from Italy, Spain, Cyprus, and Beyond.

Scott Beattie, whose cocktail menu at Cyrus in Healdsburg, CA is a masterful, encyclopedic document, is up for the Wine, Beer and Spirits award for his book Artisanal Cocktails: Drinks Inspired by the Seasons from the Bar at Cyrus.

View the complete list of finalists on the IACP website.

[Via @aldenteblog]

Russell Moore, co-owner and chef of Camino in Oakland, spent over 20 years honing his craft and building his remarkable network of local farmers and purveyors at Chez Panisse, Alice Waters's exalted temple of local and sustainable eating. Much like Waters, Moore finds inspiration in the writings of Americans like Richard Olney and Waverley Root, who spent decades exploring and documenting the food traditions of France and Italy.

When we interviewed Moore earlier this year he noted both authors, as well as the British chef Fergus Henderson, when asked what books he would recommend to a young professional cook or a serious amateur. Also on his recommended reading list was The Art of Eating Magazine, Edward Behr's quarterly publication dedicated to the exploration of simple, traditional and local foods.

Get more cookbook recommendations from Suzanne Goin, Floyd Cardoz, Mary Sue Miliken and other top chefs. 

Last week the New York Times' The Moment blog posted a fascinating list featuring food industry professionals picks for most inspiring cookbooks. Individuals polled ranged from famous chefs to best-selling cookbook authors to the owner of Kitchen Arts and Letters bookstore in Manhattan (worth a trip if you've never been).

The most popular cookbooks were deemed the "most stained" and included such classics as Mastering The Art of French Cooking by Julia Child, Louisette Bertholle, Simone Beck; On Food and Cooking by Harold McGee; Joy of Cooking by Irma S. Rombauer; The Cake Bible By Rose Levy Beranbaum; The Classic Italian Cookbook by Marcella Hazan; Simple French Food by Richard Olney; The Escoffier Cookbook and Guide to the Fine Art of Cookery by Auguste Escoffier.

As part of our interviews with top chefs we routinely ask which cookbooks have influenced them the most or which ones they would recommend to an up and coming chef or serious home cook. We sorted through dozens of recent interviews to come up with our own list of notable cookbooks. Not surprisingly there is some crossover with the New York Times list, but there are also many other selections that came up repeatedly, including A Return to Cooking by Michael Ruhlman and Eric Ripert; Cooking by Hand by Paul Bertolli; Nose to Tail Eating by Fergus Henderson and Simply French by Patricia Wells. There were also a number of popular restaurant-inspired cookbooks including Sunday Suppers at Lucques by Suzanne Goin and The Zuni Cafe Cookbook by Judy Rodgers.

Due to its length we've decided to publish the list in two parts. Here's part one to get you started. Part two will be available on Savory Tidbits next week.   

Mary Sue Miliken, Ciudad, Border Grill (LA)

• Nose to Tail Eating by Fergus Henderson

Dave Cruz, Ad Hoc (Napa Valley)

• Ma Gastronomie by Fernand Point
• The Natural Cuisine of Georges Blanc by Georges Blanc
• Any books by Alice Waters

David Bouley, Bouley (NYC)

• The Big Oyster by Mark Kurlansky

Gabriel Kreuther, The Modern (NYC)

• Books by Ferran Adria

Holly Smith, Cafe Juanita (Seattle)

• Books by Marcella Hazan
• The Making of a Cook by Madeleine Kamman
• Splendid Soups by James Peterson

Anne Burrell, Centro Vinoteca (NYC) - watch video

• The Gourmet Cookbook by Ruth Reichl
• Essentials of Classic Italian Cooking by Marcella Hazan

Josiah Citrin, Melisse (LA) - watch video

• Gastronomie Pratique by Ali-bab
• Simply French by Patricia Wells

Elizabeth Faulkner, Citizen Cake and Orson (SF)

• The Zuni Cafe Cookbook by Judy Rodgers
• Books by Pierre Hermé
• Books by Dori Greenspan

Ron Suhanosky, Sfoglia (NYC)

• Books by Marcella Hazan

Nate Appleman, A16, SPQR (SF)

• The River Cottage Meat Book by Hugh Fearnley-Whittingstall

Floyd Cardoz, Tabla (NYC)

• The Bon Appetit Cookbook by Barbara Fairchild
• The Gourmet Cookbook by Ruth Reichl

Mitchell Rosenthal, Anchor and Hope, Salt House, Town Hall (SF)

• Chef Paul Prudhomme's Louisiana Kitchen by Paul Prudhomme
• The Barbecue! Bible by Stephen Raichlen
• Sunday Suppers at Lucques by Suzanne Goin

Suzanne Goin, Lucques, AOC and The Hungry Cat (LA)

• A Return to Cooking by Michael Ruhlman and Eric Ripert
• Chez Panisse Menu Cookbook, Alice Waters 
• The Zuni Cafe Cookbook by Judy Rodgers

Vicki Fan, Beacon (LA)

• Alfred Portale's Gotham Bar and Grill Cookbook by Alfred Portale

Cindy Pawlcyn, Mustard's Grill, Cindy's Backstreet Kitchen, Go Fish (Napa Valley)

• Books by Richard Olney
• Books by Julia Child
• Books by Paula Wolfert
• Nose to Tail Eating by Fergus Henderson
• Books by Richard Sax
• Books by Rose Levy Beranbaum

Govind Armstrong, Table 8, 8oz (LA)

• On Food and Cooking by Harold McGee
• Books by Alice Waters

As we wrap up the cookbook recommendations, here's a brief snapshot of  the last 9 days:
We heard from  9 different chefs from 4 different cities, recommending 18 cookbooks and today we add 1 more chef, from a different city with 6 recommendations.

On Day 9 we posted about the forthcoming www.SavoryLosAngeles.com guide and today we'd like to give you to a little preview of our second new city which will launch in early 2008. Enter, Seattle!

Today we're posting  2 videos featuring Seattle's most prolific chef and restaurateur, Tom Douglas. While we were in Seattle we had the chance to eat at almost all of Tom's 6 restaurants and every meal we had was fantastic. In the Douglas portfolio of restaurants, he spans from Pacific North West cuisine (Dahlia Lounge) to Greek inspired cuisine (Lola) to his newest restaurant, Serious Pie. If you think that you can only find good Neapolitan style pizza in New York City or Italy, you are mistaken. Serious Pie has got it going on.

Chris and I sampled a few different pies and we can say that the way Tom Douglas describes the food in the video segment, is spot on accurate.

If you're now in a pizza induced haze of hunger, don't forget to check out Tom Douglas's cookbook recommendations. As the author of several cookbooks, and the owner of 4000 cookbooks, he's got some great suggestions.

Day 10:
La Methode: An Illustrated Guide to the Fundamental Techniques of Cooking by Jacques Pepin
La Technique:  An Illustrated Guide to the Fundamental Techniques of Cooking by Jacques Pepin
Chez Panisse Menu Cookbook by Alice Waters
The King Arthur Flour 200th Anniversary Cookbook/Dedicated to the Pure Joy of Baking by Brinna B. Sands
Joy of Cooking: 75th Anniversary Edition - 2006 by Irma S. Rombauer
The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant by Judy Rodgers

As we begin to wrap up the 10 day holiday cookbook recommendation extravaganza we thought it might be fun to use this opportunity to post some news about SavoryCities.
Below, are 2 videos. The first is a recommendation from Josiah Citrin, chef and owner of Melisse restaurant in Los Angeles and the second, is a video of his restaurant which recently received 2 stars from Michelin 2008 Los Angeles (Michelin Guides).

In January '08, we will be launching Savory Los Angeles. We've filmed some great chefs and restaurants around town which you'll have to check out in the new year.

As always, you can skip to the list below to find out which books chef Josiah Citrin recommends. Tomorrow we'll post another announcement about SavoryCities, so stay tuned.

Day 9:
Gastronomie Pratique by Ali-bab
Simply French by Patricia Wells

Today's cookbook recommendation comes from Dennis Leary, chef and owner of Canteen restaurant in San Francisco.

I really like this recommendation because as Dennis is describing what he likes and dislikes in a cookbook, he gets a little side-tracked and talks sincerely about the restaurant business.

Watch the video or jump to the list below to see chef Leary's recommendations.

Day 8:
The Food of Italy
The Cooking Of Italy - Foods Of The World
Couscous and Other Good Food from Morocco
The Slow Mediterranean Kitchen: Recipes for the Passionate Cook
The Cooking of Southwest France : Recipes from France's Magnificent Rustic Cuisine

Today we're kicking it to Chicago.

Shawn McClain, the chef owner of three great Chicago restaurants; Custom House, Spring and Green Zebra, recommends his favorite cookbook.

Watch the video to see which book is his pick and why. Alternatively, you can jump to the list bellow and get shopping.

Day 7:

Happy in the Kitchen: The Craft of Cooking, the Art of Eating by Michel Richard

I almost feel a little bad about posting this recommendation only because it's not really a book you can just go out and buy.

When I interviewed Noriyuki Sugie of Asiate, he told me about his favorite book which was published in 1987 by the very respected Japanese chef, Kiyomi Mikuni. Chef Mikuni is currently chef his own restaurant, Hotel de Mikuni in Tokyo.

The manner in which Chef Sugie spoke about this book inspired me to go on a search for a copy. This search ended when I found the book through a rare book dealer, Between the Covers. And so, you see, it's not really something you can run out and buy on Amazon but if you keep putting the authors name in a google search, you might find a copy. I suppose you could also find it by way of a friend who currently lives in Japan, Mikuni is  a big deal there.

Here's the video of Chef Sugie talking about Kiyomi Mikuni's self-titled book.

It's a good Wednesday. Augieland is back. I know that has little to do with chefs recommending their favorite cookbooks but it's a notable event.  We love Augieland because he is passionate about food and the dining experience. He wrote  about dining out anonymously so he could share the best (and sometimes not so best) experiences the city has to offer. This stands in contrast to what seems to be more and more typical in food writing where bloggers and writers increasingly expect special treatment and seem to be influenced by the "largess" of restaurant owners and chefs.

On day 5 of chefs recommending their favorite cookbooks we have Seamus Mullen of Boqueria, the very popular tapas spot on West 19th Street.

You can watch the video, or skip to the list below to see which 3 books he enjoys and why.

The List

Day 5:
Couleurs De Bretagne by Olivier Roellinger
Essential Cuisine by Michel Bras
The Whole Beast: Nose to Tail Eating by Fergus Henderson

Ah, the beginning of a new week. A chance to knock off the things on your list that you didn't get to do last week.

Monday brings you Anne Burrell from Centro Vinoteca with her favorite cookbooks. Find out what she likes and which cookbook she brought with her to Italy.

Or, if you prefer to bypass the video, here are Anne's recommendations.

The Gourmet Cookbook: More than 1000 recipes by John Willoughby
Essentials of Classic Italian Cooking by Marcella Hazan

And the list goes on.

Day 3 of cookbook corner brings a recommendation from Joey Campanaro of The Little Owl.
You can watch the recommendation from the man himself or you can jump to the list we've compiled below.

Next week; 5 new chefs, several new books and plenty of time to buy before the end of Hanukkah, Christmas, Kwanzaa, or Festivus.

It's day 2 of chefs recommending their favorite cookbooks...

Yesterday we learned that Doug Psaltis, formerly of Country likes Marco Pierre White, Escoffier and Alain Ducasse

Today, the proprietors and chef of Spigolo on the Upper East Side, recommend the books they enjoy.  Heather Fratangelo recommends  The Last Course: The Desserts of Gramercy Tavern by Claudia Fleming and her husband Scott recommends The Union Square Cafe Cookbook: 160 Favorite Recipes from New York's Acclaimed Restaurant by Michael Romano, anything by Batali or Colicchio  and The Silver Spoon by Phaidon Press.

Watch the video to see why they chose these books:

Tomorrow, we'll hear who Joey Campanaro from The Little Owl gives a shout out to.

Over the next but not necessarily consecutive 10 days we'll be featuring cookbook recommendations from some of Savory Cities' top chefs.  Starting off the tour is Doug Psaltis, former chef at Country.
Watch the video to see which books have inspired him and why he would recommend them to anyone serious about food.

While you're at it, you might want to add his controversial book, The Seasoning of a Chef: My Journey from Diner to Ducasse and Beyond to your list.

Check in tomorrow for a new book from a different chef.

Doug Psaltis recommends:
White Heat by Marco Pierre White
Escoffier: The Complete Guide to the Art of Modern Cookery by Auguste Escoffier
Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia by Alain Ducasse