The history of cooking describes the development of culture as much as art and architecture, yet it is a story that is not often told. Fitz Gubler is doing his part to change that with this beautiful book.
Starting with Fernand Point, the godfather of French cooking, Gubler follows the trail of 20 brilliant chefs across the 20th century. Their stories are peppered with personal anecdotes about the influences, mentors, philosophies and experiments behind their fame.
Each chef’s story is accompanied with beautiful images of their dishes and their restaurants, as well as one recipe illustrating the style of food that made them famous. The chefs’ stories are interspersed with essays on different aspects that have affected cuisine over the decades, from the role of the critic to fusion and molecular cooking.
Despite the rich material and intricate cooking styles this book remains approachable and enjoyable. Surprisingly the recipes are not complicated and are written in a way that allows you to interpret as well as replicate. Tetsuya’s confit of ocean trout is explained, Alain Ducasse shares the secrets of his Baba au Rhum and Thomas Keller’s Oysters and Pearls , an elegant and sensual dish that plays on words and flavours, is documented.
This is a truly indulgent look at 20 of the best restaurants and chefs around the world. A culinary tour of some of the greatest influences on cookery and cuisine, that can be enjoyed in your lounge room and recreated in your kitchen.
You can try some of the beautiful recipes from this book below -
Tetsuya's Signature Dish of Confit of Ocean Trout
Alain Ducasse’s Signature Dish of Baba au Rhum
Thomas Keller’s Signature Dish of Oysters and Pearls
Title: Great, Grand & Famous Chefs and their Signature Dishes
Author: Fritz Gubler
Softcover, 255 pages