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Price per Unit (book):
$49.99
AUD
Presented by Fritz Gubler
Text by David Glynn
Page count: 256 pages
Dimensions: 300 x 234 mm
Illustrations: 200+ colour
Format: softcover, with flaps
ISBN: 978-0-9804667-2-0
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 Carême (the first celebrity chef, known as ‘the king of chefs and the chef of kings’) to the superstar chefs of today such as Ferran Adrià, Joël Robuchon, Thomas Keller, Gordon Ramsay and Australia’s own Tetsuya Wakuda.
The included recipes—one for each chef—enable the reader to get a taste of the signature dishes of the world’s greatest chefs. 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.
This is the second title in the Great, Grand & Famous series, following on from Great, Grand & Famous Hotels. The man behind the series is leading hotel professional Fritz Gubler, whose passion for food dates back to his early years in Switzerland, where he trained as a chef.
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