Great, Grand & Famous Chefs and Their Signature Dishes

Presented by Fritz Gubler
Text by David Glynn
Page count: 256 pages
Dimensions: 300 x 234 mm
Illustrations: 200+ colour
Format: softcover, with flaps

The stories of 20 of the world s greatest chefs and their place in the history of haute cuisine, accompanied by a signature dish recipe for each chef.

Ever wondered which ingredients combined to create today s superstar chefs? Did they learn to cook in their mothers kitchens? Collaborate with their contemporaries? Rebel against their mentors? Are they children of Escoffier? Do they stand in the shadow of the great Fernand Point?

These questions and their answers are all part of the story told in Great, Grand & Famous Chefs and Their Signature Dishes , a study of the development of haute cuisine and the rise of the chef-patron, from Marie Antoine Carême (the first celebrity chef, known as the king of chefs and the chef of kings ) to the superstar chefs of today such as Ferran Adria, Joël Robuchon, Thomas Keller, Gordon Ramsay and Australia s own Tetsuya Wakuda.

What's Inside?

The book is presented in a roughly chronological order, with profiles of 20 chefs who have been influential in the development of haute cuisine throughout the 20th century. These biographical essays detailing the background, development, and influences of each chef, as well as their contribution to cuisine combine to present a complex portrait of the chef-patron: restaurateur, businessperson, artist, eccentric, self-promoter, bully, perfectionist, prodigy, rock star, upholder of tradition, genius, humble cook.

The large format and the quantity of well-chosen images contribute to this complex portrait by illustrating the many sides of the featured chefs: their food, their restaurants, their public faces, their labours in the kitchen, their artistry.

The inclusion of a signature dish for each chef adds a further ingredient to the mix, enabling the reader to cook and experience the food for themselves.