How I Learned to Cook: Culinary Educations from the World's Greatest Chefsby Kimberly Witherspoon, Peter Meehan
In this spectacular sequel to Don't Try This at Home, forty of the world's greatest chefs relate true tales about learning to cook. Hilarious, touching, and always surprising, these essays cover everything from early adversity to unexpected, seminal triumphs. How I Learned to Cook is an irresistible treat for cooks (and foodies) of all levels of abilities, and includes stories by culinary giants such as Dan Barber, Mario Batali, Daniel Boulud, Anthony Bourdain, Gabrielle Hamilton, Fergus Henderson, Paul Kahan, Pino Luongo, Michel Richard, Norman Van Aken, and more.
A companion to the editors' Don't Try This at Home, this volume contains brief essays written by 40 chefs describing their experiences in becoming some of the most famous names in the world of culinary arts. Readers are treated to entertaining anecdotes written by Mario Batali, Jacques Torres, Marcella Hazen, and others, with behind-the-scenes stories of some of the world's greatest restaurants and chefs. We share Ming Tsai's first experience with chocolate ganache: off in his measurements by a factor of ten, he ended up with a chocolate body wash and to this day has a great distaste for the food. We are also given the secret recipe for the "Det burger" of Sara Moulton's Ann Arbor days. Culinary inspirations range from childhood experiences to working with Julia Child to being a short-order cook. There's some value in these tales for those interested in a career in cooking, and for the rest of us there's the joy of hearing wonderful stories of the great chefs. Recommended for most public libraries and culinary arts collections.
Elizabeth Rogers Copyright 2007 Reed Business Information
“Harrowing, hilarious and…inspiring.” Wall Street Journal
“How I Learned to Cook reassures us that the path to culinary fame is sometimes paved with kitchen fires, exploding fava beans, and unecstatic cherries jubilee.” Vogue
“A collection of savvy, savory essays by 40 of the world's best chefs and food writers…who share their early triumphs, travails, and innovations as up-and-comers before they ascended to culinary stardom.” Elle
“Entertaining and inspiring.” Chicago Sun-Times
- Bloomsbury USA
- Publication date:
- Product dimensions:
- 5.75(w) x 8.53(h) x 1.05(d)
Meet the Author
Kimberly Witherspoon is a founding partner at Inkwell Management, a literary agency based in Manhattan, and is the coeditor of Don't Try This at Home: Culinary Castastrophes from the World's Greatest Chefs. She lives with her family in North Salem, New York. Peter Meehan writes about food and drink. He contributes regularly to the New York Times.
and post it to your social network
Most Helpful Customer Reviews
See all customer reviews >
I happend to be a chef myself, my sister gave me this book as a gift and found it to be a wonderful book! Each chapter in the book has a chef telling their tales of their experience in the kitchen and how they felt for the first time of making mistakes. It shows me that everyone is entitled to falling but always some how rise back to the top. It was totally relatiable to me and maybe to you as well!