Recently published chef/restaurants books ?

[oferl]

Looking again for more ideas in this category 🙂 I try to follow closely but things seems to be a bit quiet lately,

any interesting big and very heavy "coffee table candidates" published by brilliant chefs lately "-) ? Thx !

 

[TdeV]

From the Rancho Gordo kitchen, The Bean Book by Steve Sando with Julia Newberry.

I have enjoyed and have others of his books. I got this from the library, but I'll find my own copy soon.

[AAQuesada]

On 9/25/2024 at 12:38 AM, oferl said:

any interesting big and very heavy "coffee table candidates

Great question! These two come to mind, Clifford A Wright's not a Chef but it is a well researched tome! In addition, the Keller Per Se book, Let's eat France is a fantastic coffee table book I refer to it often and it rarely lives on the bookshelf. Oh, if you are good with French anything that Chihiro Masui co-authors will be fantastic 

 

Edited September 30, 2024 by AAQuesada (log)

[oferl]

Thanks 🙂 We exchanged here posts in the past about Chihiro's books and i have most of the stuff she

worked on, the missing ones became out of print and far too expensive to consider now.  

I collect the "heavy books" and raise this question every couple of years to try and fish for something 

unique and innovative that i might have missed.. In the past there used to be a dedicated yearly thread 

with great information and suggestions but lately things seem quieter 🙂  

There are some things i consider currently but not sure if someone here bought and have experience with, 

like Jan : Labor Der Liebe from chef Jan Hartwig, in German.. The Korean cookbook by Junghyun Park seems very interesting 

but not sure how "innovative" it is vs traditional Korean.. Essence by gelato/pastry chef Jesus Escalera also of high interest, as i love

all things gelato 🙂 Will see, maybe hints to something new soon also from Mrs. Masui.. 

 

[AAQuesada]

It is pretty quite for people that collect the Chefy books recently. Have you looked into the Ferran Adria books? It's sold out but I really am interested in this one.

 

https://elbullifoundation.com/elbullistore/en/product/nikkei-japanese-and-peruvian-cuisine-in-dialogue/

 

There are also fantastic cookbooks coming out of Spain if you haven't explored yet. Check out the publisher Montagud

 

https://www.libreriagastronomica.com/libros-cocina

Edited October 3, 2024 by AAQuesada (log)

[justjackie]

The best time of the year,new cookbooks in time for Christmas.I live in Brisbane  In Australia and  here are 3 new books  I have just bought.Chin Chin is a very popular restaurant in Melbourne and Sydney.Part of a successful group of many restaurants.They publish their own books and this is the third from Chin Chin.Of course I have the other 2.Southeast asian,Vietnamese Thai you name it.So accessible for home cooks.

Tony Tan so respected here for his cooking classes,this book has Bali and Asian recipes.

Diana Chan a masterchef winner in 2017 ,again a mix of recipes from the area around us. 

Have a few others that take my interest,we will see how Santa goes this year.
 

[SuzanneFass]

You want cheffy? How about Eleven Madison Park: The Plant-Based Chapter? Considering that every recipe has at least half a dozen subsidiary ("Basic") parts to it--and some many more--it's hard to be cheffier than that. And at a retail price of $275, it's less expensive than dinner there.

[Disclosure: I copyedited parts of it, and proofed some of it. But I have no financial interest in it.]

[Katie Meadow]

19 hours ago, SuzanneFass said:

You want cheffy? How about Eleven Madison Park: The Plant-Based Chapter? Considering that every recipe has at least half a dozen subsidiary ("Basic") parts to it--and some many more--it's hard to be cheffier than that. And at a retail price of $275, it's less expensive than dinner there.

[Disclosure: I copyedited parts of it, and proofed some of it. But I have no financial interest in it.]

As a previously employed proof reader, congrats, that must have been a major job. As for the cookbook itself, well, la di da.

[oferl]

On 1/6/2025 at 10:58 PM, SuzanneFass said:

You want cheffy? How about Eleven Madison Park: The Plant-Based Chapter? Considering that every recipe has at least half a dozen subsidiary ("Basic") parts to it--and some many more--it's hard to be cheffier than that. And at a retail price of $275, it's less expensive than dinner there.

[Disclosure: I copyedited parts of it, and proofed some of it. But I have no financial interest in it.]

Yep, it's on the radar for sure, but price is (still) a bit intimidating.. But i have to say that while first two books from EMP are surly impressive, don't think i would have bought them again, can't say i "dive" into them frequently, it didn't click for me, happens..  

Edited January 11 by oferl (log)

[oferl]

On 11/11/2024 at 1:04 PM, justjackie said:

The best time of the year,new cookbooks in time for Christmas.I live in Brisbane  In Australia and  here are 3 new books  I have just bought.Chin Chin is a very popular restaurant in Melbourne and Sydney.Part of a successful group of many restaurants.They publish their own books and this is the third from Chin Chin.Of course I have the other 2.Southeast asian,Vietnamese Thai you name it.So accessible for home cooks.

Tony Tan so respected here for his cooking classes,this book has Bali and Asian recipes.

Diana Chan a masterchef winner in 2017 ,again a mix of recipes from the area around us. 

Have a few others that take my interest,we will see how Santa goes this year.
 

Chin chin looks like a lot of fun, but i don't think i will be able to find a reasonable source to order it online to my country..Great Australian cookbooks through the years but some are harder to source, like for eg Gingerboy from Teage Ezard that i really wanted for my collection but it turned out too complicated to order from abroad 🙂 Sepia by Martin Benn, Marque from Mark Best, Peter Gilmore books, all among my favorites..

  

Edited January 11 by oferl (log)

[oferl]

On 1/6/2025 at 10:58 PM, SuzanneFass said:

You want cheffy? How about Eleven Madison Park: The Plant-Based Chapter? Considering that every recipe has at least half a dozen subsidiary ("Basic") parts to it--and some many more--it's hard to be cheffier than that. And at a retail price of $275, it's less expensive than dinner there.

[Disclosure: I copyedited parts of it, and proofed some of it. But I have no financial interest in it.]

Heavy 🙂 My wife was very happy to find a Bday solution and ordered for me, proud owner of copy 7616, some new inspiration coming..

[SuzanneFass]

oferl, best of luck trying to make any of the dishes in that book! I suspect the ingredients will cost even more than the book does, not to mention the cost of your time making all the components. 😉 But have fun!!

 

Katie Meadow: I actually only had to CE half the recipe chapters, then do cleanup on almost the whole thing and a cold read on some of the nonrecipe material, plus insert cross-references. Not everything on the whole book, thankfully.  And la di dah indeed. Kind of fun, though -- more so than Dominique Ansel's first book, which he insisted on writing himself, no ghost, and which had a content editor (assistant, most likely) who knew nothing about pastry. Oy.

[weinoo]

On 9/29/2024 at 10:10 PM, AAQuesada said:

Great question! These two come to mind, Clifford A Wright's not a Chef but it is a well researched tome! In addition, the Keller Per Se book, Let's eat France is a fantastic coffee table book I refer to it often and it rarely lives on the bookshelf. Oh, if you are good with French anything that Chihiro Masui co-authors will be fantastic 

 

 

That Clifford Wright book's cover is interesting:

 

 

Someone really like Giuseppe Arcimboldo.

[AAQuesada]

At over 1k pages he definitely gets into both art and history