![]() ![]() “This book is filled with classic workhorse Italian technique, nuanced by the evergreen offerings of California’s endless seasons, thoughtfully combined.” “If I could fall asleep and wake up living in a cookbook, it would be this one,” says Ashley Christensen, chef/proprietor of AC Restaurants in Raleigh, North Carolina. Full Title: Six Seasons: A New Way with Vegetables.“It's also just a visually beautiful book.” “I love how he splits the typical seasons up because not all seasonal vegetables are available as soon as their ‘season’ starts,” she says. Kat Petonito, the executive chef of the duck & the peach, La Collina, and The Wells in Washington D.C., calls it her go-to book when she hits a seasonal creativity roadblock. With 225 visionary recipes that include a pickling section and a collection of compound butters that predated the current butter board obsession, the book has been praised by Dan Barber, Nigella Lawson, and David Chang, and, in a starred review, Publisher’s Weekly called it “A must-have cookbook that stands out from the crowd of vegetable-centric cookbooks.” The Portland, Oregon-based chef and restaurant owner honed his skills in notable restaurants that include Blue Hill and Momofuku in New York, as well as the renowned Four Season Farm in Maine. In his first cookbook, Joshua McFadden shares his vast knowledge of vegetables and, specifically, how to transform them into the main attraction. Full Title: The French Laundry Cookbook.“The inspiration, detail, technique, and beauty were like things I had not experienced before, and it profoundly inspired me.” “After reading it I knew I needed to work for Thomas Keller,” says the chef. The book is best for seasoned chefs, those aspiring to learn, or anyone who will appreciate the 200 artful photos.įor Joe Papach, chef and co-owner of the Harvey House in Madison, Wisconsin, The French Laundry Cookbook changed the trajectory of his career. When it was published in 1999, Thomas Keller’s The French Laundry Cookbook offered a look inside the famed chef’s Napa Valley restaurant that Ruth Reichl called “the most exciting place to eat in the United States.” The book’s 150 recipes - soft-poached quail eggs with applewood-smoked bacon, butter-poached Maine lobster with creamy lobster broth and mascarpone-enriched orzo, lemon sabayon-pine nut tart with honeyed mascarpone cream - reflect Keller’s meticulous techniques and, more broadly, his standard of culinary excellence. ![]()
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