Away from the Kitchen: Untold Stories, Private Menus, Guarded Recipes, and Insider Tips

by Dawn Blume Hawkes

Overview

Away From the Kitchen offers a glimpse into the joys and pressures of a chef’s life—satisfying the curiosity of those swept up in the wave of America’s chef-obsession. Here, selected chefs from across the nation disclose some of their most personal dreams and talents—revealing who they are inside and outside the kitchen. In these pages, featured chefs offer up their cherished breakfast, lunch, dinner, and dessert menus—many of them including never-before-published recipes. Robert Del Grande’s “Country Western Breakfast,” Nancy Silverton’s “Farmer’s Market Lunch for All Seasons,” Frank Stitt’s “Alabama Asado,” and Roy Yamaguchi’s “Hawaiian Garage Barbecue” are just a few of the imaginative and mouth-watering meals to be discovered in Away From the Kitchen. Also included are the personal stories behind each menu, and—best of all—each chef’s insider kitchen tools and tips. With its uniquely personal approach, Away From the Kitchen will appeal to foodies everywhere, as well as readers who want it all: the menus, the recipes, and the chef “scoop.”

Product Details

ISBN-13:	9781938314377
Publisher:	She Writes Press
Publication date:	04/02/2014
Sold by:	SIMON & SCHUSTER
Format:	eBook
Pages:	304
File size:	10 MB

About the Author

Dawn Blume Hawkes was born in Hollywood, California. She began living a bi-coastal life; parents toggling her from Boston to New York and back to California to earn her M.A. in English and Design. Her quest to travel, eat, perfect her design talents, and write for various publications, led to an appreciation of the diversity of cuisines and the skill of the chef. 

Table of Contents

Featured chefs and their restaurants include:
• Rob Evans, Chef and Owner, Duckfat, Portland, ME
• Robert Del Grande, Executive Chef and Partner RDG + Bar Annie, Houston, TX ;
• Brad Farmerie, Executive Chef, PUBLIC and Saxon + Parole, New York, NY
• Mike Lata, Executive Chef and Co-owner, FIG and The Ordinary Charleston, SC ;
• Maura Kilpatrick and Ana Sortun, Chefs and Owners, Sofra and Oleana, Cambridge, MA
• Frank Stitt, Executive Chef and Owner, Highlands Bar and Grill, Birmingham, AL
• Nancy Silverton, Chef and Co-owner, Pizzeria Mozza and Osteria Mozza, LA, CA
• Jason Wilson, Chef and Owner, Crush, Seattle, WA
• Clark Frasier and Mark Gaier, Chefs and Owners, Arrows and MC Perkins Cove, Ogunquit, ME
• Roy Yamaguchi, Chef and Owner, Roy's, Honolulu, HI ; ; ; ; ; ;
• Justin Aprahamian, Chef and Owner, Sanford, Milwaukee, WI ; ; ; ; ; ; ;
• Gale Gand, Executive Pastry Chef and Co-owner, Tru, Chicago, IL

Editorial Reviews

This is a tasty and revealing read that takes you behind the curtain for a valuable peek into what motivates some of the greatest chefs in America. With beautifully displayed heartfelt recipes that connect their food to their memories, Dawn manages to capture each chef's unique inspiration and aura.”
—Chef Sanford D'amato, Founder, Sanford Restaurant, James Beard Foundation award winner for Best Chef: Midwest, and author, Good Stock: Life on a Low Simmer

“Dawn Blume Hawkes has masterfully woven together a dozen North American chefs' tales with her engaging prose. Although I've only met Chef Jason Wilson of Crush in Seattle, after reading Dawn's cookbook, I feel I've had a nice chat with each one of them around my kitchen table. A rich and revealing read, indeed!”
—Sue Frause, Photographer, award-winning journalist, and radio host for Around the World Travel, KSER.

“The photography will make you ravenous, beautiful stories about these talented chefs will captivate you, and the user-friendly recipes will get you cooking. There is a rare charm about this book, making it a welcome addition to a bedside table or kitchen bookshelf.”
—Nathalie Dupree, Television and radio cooking show host, best-selling author of fifteen cookbooks earning three James Beard Foundation book awards, most recently, Mastering the Art of Southern Cooking, 2011 recipient of the “Grande Dame” award by Les Dames d' Escoffier International, and named 2013 Woman of the Year by the French Master Chef's of America

“Away from the Kitchenpairs lovely photos of chefs and foods with recipes designed to invite home cooks to the kitchen, and shares the lives of chefs from across the country who present their stories and menus. Accounts from both inside and outside the kitchen are culled from private interviews to consider what it means to be a chef in a modern culinary environment. The blend of personal stories and culinary insights and dishes makes for a colorful compendium recommended for any general collection.”
—Midwest Book Review

From the Publisher