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Chef's Story: 27 Chefs Talk About What Got Them into the Kitchen, by Dorothy Hamilton, Patric Kuh
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Twenty-seven extraordinary chefs tell the personal stories behind their culinary triumphs.
Over the past decade, our culture's interest in the world's great chefs has grown phenomenally. Once known to only the most dedicated gourmets, these supremely talented men and women have become high-profile stars with restaurants as their stages—masterful artists working in the medium that binds us all: food!
A wonderful companion volume to The French Culinary Institute's hit public television series, Chef's Story takes us into the private world of more than two dozen maestros of the kitchen—twenty-seven remarkable individuals who share their memories, their beliefs, and their passion for quality to reveal what helped them all become modern culinary legends.
- Sales Rank: #1166123 in Books
- Published on: 2008-04-08
- Released on: 2008-04-08
- Original language: English
- Number of items: 1
- Dimensions: 9.13" h x .84" w x 7.38" l, 1.26 pounds
- Binding: Paperback
- 304 pages
Review
“...quite an entertaining read...nuanced insights...provides inspiration to scores of neophytes in waiting.” (Library Journal)
About the Author
Founder of The French Culinary Institute and The Italian Culinary Academy, Dorothy Hamilton is chairwoman emerita for life of the American Institute of Wine and Food and was chairwoman of the board of trustees for the James Beard Foundation. She lives in New York and Connecticut.
Patric Kuh is the author of The Last Days of Haute Cuisine: The Coming of Age of American Restaurants, which won the 2002 James Beard Award for writing on food. He is the restaurant critic for Los Angeles Magazine, and he lives in Los Angeles.
Most helpful customer reviews
7 of 8 people found the following review helpful.
Very interesting and an easy read
By Deanokat
It's no secret to my family and friends that I've always wanted to be a chef. Well, not always...but certainly for the last 10 years or so. I love to cook and do it all the time. So the subject matter of this book--how chefs decided to be chefs--was very intriguing to me. All of the stories are interesting. Some are surprising. And the book is one of those that can be picked up and read casually if you want, because the 27 stories are easily read one at a time. And you can skip around as much as you want. I love the format. I'd recommend this book to anyone interested in cooking.
0 of 0 people found the following review helpful.
It's a hunger...
By D.Beyer
The Food Network has made some of the chefs, named in this very readable book, household names. Chef's Story is an absolutely fascinating look at the shaping of a chef; how their experiences--both in life and in formal or informal apprenticeships--shaped their approach and expression in their food. The cultural and historical lessons, such as U.S. tortillas being made primarily from flour vs. the corn tortillas eaten in Mexico, and how the slave trade introduced rice to North Carolina; adds background and richness that expands the understanding of cuisine to a wider context. I enjoyed reading how a classically trained French chef came to love KFC because of the "crunch" (missing in French cooking) and the description of flavors expressed as musical notes by Robert Del Grande (musician and Ph.D. in biochemistry): "You play the chord; there it goes. You cook the dish; there it goes. It makes us appreciate the moment because you can't have it back."
0 of 0 people found the following review helpful.
Alright
By Timegoesby
This book is a collection of stories from different famed chefs about how they started their culinary careers. It's interesting enough and you learn a little bit about each chef's background from their brief stories. It's not enough to learn a great deal about the chefs or to really understand them, the book has no pictures, so what you get most are tidbits and pieces.
I checked this book out from the library and that's where I recommend you go read it.
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