Top Chefs At A Glance 

We're in great company!

• Ferran Adria - The "Salvador Dali Of The Kitchen" (Gourmet Magazine)
• Turnip Couscous With Sea Urchin (El Bulli)
• Decoding Ferran Adria
• Anthony Bourdain Tastes And Discusses Dishes At "El Bulli"
• For A Chef's Unforgettable Christmas...
• Thomas Keller - Best Chef In America (1997)
• The French Laundry Cook Book
• Chef Thomas Keller Talks About His "French Laundry"
• Chef Keller's Bouchon Restaurants Cook Book...
• The Fat Duck - The World's Best Restaurant In 2005
• Chef Blumenthal Prepares Bacon and Eggs Ice cream
• Heston Blumenthal - Reinventing ...Well..Everything!
• More Top Chefs And Bestselling Culinary Authors
• Julia Child - A Classic Teacher!
• Jacques Pepin - Complete Techniques
• Yan Thinks You Can Cook!
• Anthony Bourdain - The Bistro Cook Book
• Beautiful Dishes - Perfect Designs
• Are You Open To Extreme Experiments With Cooking Methods?
• Michael Ruhlman - Excellent Chef And Food Writer
• Mario Batali - A True Craftsman
• Bill Buford
• Ruth Reichl - The Authority
• Some Of My Fine Food Lenses
• Great Cook Books On EBay
• Bon Appetite! I Hope You Found Something You Like...
• Please Visit My Blog "Chef Keem's Squid Kitchen"

Ferran Adria - The "Salvador Dali Of The Kitchen" (Gourmet Magazine) 

The world's most creative chef!

Chef Adria was born in 1962, near Barcelona, Spain. He worked in a number of restaurants and as the chef to a general during his military service in the Navy of Spain.

Later he joined the staff at a relatively unknown restaurant named "El Bulli". Under Ferran Adria's leadership, "El Bulli" acquired 3 Michelin stars and was named "Best Restaurant in the World".

Chef Adria is famous for his "experiments" combining science and conventional cooking methods. He created the "culinary foam", using concentrated natural flavors with a gelling agent in a whipping cream machine.

Although his recipe creations are often outrageously surprising, Chef Adria's focus is always on superior taste. Photo by 8designs.



Turnip Cous-Cous photo by Himitsu

Decoding Ferran Adria 

With a little help from Anthony Bourdain

Chef Bourdain helps to bridge the gap between us culinary mortals and God Adria...lol! What a fabulous book!

Decoding Ferran Adria: Hosted by Anthony Bourdain

by Anthony Bourdain

Amazon Price: $29.35 (as of 10/08/2008)
List Price: $29.95
Used Price: $16.00

Release Date: 03/28/2006

Avg. Customer Rating:

Usually ships in 24 hours

Anthony Bourdain Tastes And Discusses Dishes At "El Bulli" 

An amazing culinary adventure full of surprises!

For A Chef's Unforgettable Christmas... 

...or for your own culinary education of a life time!

El Bulli: 1998-2002

by Ferran Adria, Juli Soler, Albert Adria

Amazon Price: (as of 10/08/2008)
List Price: $350.00

Release Date: 08/16/2005

Avg. Customer Rating:

Thomas Keller - Best Chef In America (1997) 

One of only two chefs to hold 2 Michelin 3-star ratings, simultaneously!

Thomas Keller (born October 14, 1955) is an American chef, restaurateur, and cookbook writer. He and his landmark restaurant, The French Laundry in Yountville, California, in the Napa Valley, have won multiple awards from the James Beard Foundation, notably the Best California Chef in 1996 and the Best Chef in America in 1997, and the restaurant is a perennial winner or top 4 finisher in the annual Restaurant Magazine list of the Top 50 Restaurants of the World. In 2005, he was awarded the highest, three star rating in the inaugural Michelin Guide for New York for his restaurant per se, and in 2006, he was awarded three stars in the inaugural Michelin Guide to the Bay Area for his restaurant The French Laundry, making him one of only two chefs in the world with two simultaneous three-star restaurants.
Read the complete Wikipedia entry.

Famous dish from the menu of The French Laundry: Oysters and Pearls (Caviar)



Photo by jamesjyu

The French Laundry Cook Book 

A treasure of a cook book with gorgeous pictures and complete instructions

The French Laundry Cookbook

by Thomas Keller, Deborah Jones

Amazon Price: $31.50 (as of 10/08/2008)
List Price: $50.00
Used Price: $22.50

Release Date: 12/31/1969

Avg. Customer Rating:

Usually ships in 24 hours

Chef Thomas Keller Talks About His "French Laundry" 

See fabulous dishes and meet the chef...

Chef Keller's Bouchon Restaurants Cook Book... 

...in the Napa Valley and in Las Vegas, no less.

Bouchon

by Thomas Keller

Amazon Price: $31.50 (as of 10/08/2008)
List Price: $50.00
Used Price: $23.40

Release Date: 12/31/1969

Avg. Customer Rating:

Usually ships in 24 hours

The Fat Duck - The World's Best Restaurant In 2005 

One of only 3 restaurants in the UK and Ireland with 3 Michelin stars...

Photo by louisiana

The Fat Duck is a restaurant run by chef Heston Blumenthal in Bray, Berkshire, England. The Fat Duck has received the highest honor a restaurant can get - three stars in the famous Michelin Guide - and is one of only three restaurants in the UK and Ireland 2004 guide with three Michelin stars ("exceptional cuisine, worth a special journey"). In 2005, it was named as the best restaurant in the world by Restaurant magazine, and it came second in 2004, 2006 and 2007. Unlike most of the top ranked restaurants, which are located in exclusive districts of major cities, The Fat Duck is to be found in a modest cottage-style house in a country village. Bray is also home to Michel Roux's Waterside Inn, which was ranked as the sixth best restaurant in the UK and the nineteenth best in the world.

Blumenthal adheres to the principles of molecular gastronomy, according to which the quality of the diner's experience can be enhanced considerably when the physical and chemical processes that take place in cooking are understood. This approach to studying and designing food at The Fat Duck results in the discovery of unconventional and often bizarre-sounding dishes. For example, the restaurant's tasting menu, a tour of Blumenthal's signature creations, features "snail porridge", "sardine on toast sorbet", and "salmon poached with liquorice". These unusual juxtapositions are attributed to logical reasoning about physical and chemical properties of foods. While liquorice and asparagus is not traditionally an appealing combination, their flavors are chemically similar, and so the two ingredients should, theoretically, complement upon the palate.

Read the complete Wikipedia entry.

Chef Blumenthal Prepares Bacon and Eggs Ice cream 

Holy pig! Don't be chicken, now...

Heston Blumenthal - Reinventing ...Well..Everything! 

It sems to be too weird - but it makes so much sense...

Heston Blumenthal: In Search of Perfection: Reinventing Kitchen Classics

by Heston Blumenthal

Amazon Price: $23.07 (as of 10/08/2008)
List Price: $34.95
Used Price: $18.54

Release Date: 10/31/2006

Avg. Customer Rating:

Usually ships in 24 hours

More Top Chefs And Bestselling Culinary Authors 

Fascinating personalities with incredible stories...

Julia Child

Everyone knows this wonderful woman. Her books have mentored many chefs in America.

Jacques Pepin

Chef Pepin is a master of classic technique. He has the ability to explain even difficult cooking methods in a way that everyone can understand.

Martin Yan

"Yan can cook - and so can you!" We all loved his TV shows on PBS. He makes everything look so easy.

Anthony Bourdain

Chef Bourdain is now widely known through his series "No Reservations" on the travel channel. Wait until you read his mystery novels!

Michael Ruhlman

A great cook and an even greater writer. His books make you feel like you're right there - at the restaurants he describes, or in the class rooms of the Culinary Institute of America.

Mario Batali

"Molto Mario" - a super showman! It's easy to overlook what a solid craftsman he is.

Bill Buford's "Heat"

Ahh - learning from the unknown true masters of pasta cooking, in a small village in Italy. Bill Buford's gripping story of his apprenticeship first with Mario Batali, and then with Mario's Italian teachers - you'll learn about food like you haven't thought possible...

Ruth Reichl

The former restaurant critic of the New York Times is an absolute authority on most things "food".

Julia Child - A Classic Teacher! 

You need to know the basics before you can experiment...

Mastering The Art of French Cooking, Volume One (1) (Fortieth - 40th - Anniversary Edition)

by Julia Child, Louisette Bertholle, Simone Beck

Amazon Price: $26.40 (as of 10/08/2008)
List Price: $40.00
Used Price: $20.00

Release Date: 10/16/2001

Avg. Customer Rating:

Usually ships in 24 hours

Jacques Pepin - Complete Techniques 

With many step-by-step illustrations

Jacques Pepin's Complete Techniques

by Jacques Pépin

Amazon Price: $15.61 (as of 10/08/2008)
List Price: $22.95
Used Price: $11.02

Release Date: 12/31/1969

Avg. Customer Rating:

Usually ships in 24 hours

Yan Thinks You Can Cook! 

What do you think?

Martin Yan's Feast: The Best of Yan Can Cook

by Martin Yan

Amazon Price: (as of 10/08/2008)
List Price: $27.50
Used Price: $7.99

Release Date: 12/31/1969

Avg. Customer Rating:

Anthony Bourdain - The Bistro Cook Book 

You laugh a lot - and you learn a lot with Anthony!

Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking

by Anthony Bourdain

Amazon Price: $24.75 (as of 10/08/2008)
List Price: $37.50
Used Price: $14.49

Release Date: 09/23/2004

Avg. Customer Rating:

Usually ships in 24 hours

Beautiful Dishes - Perfect Designs 

Ferran Adri%uFFFD at Boulettes Larder

M%uFFFDs informaci%uFFFDn

frutas escarchadas

rabo de cordero a la cantonesa al yogur

berenjena a la miel

espardenyes rellenas de huevas con empanadilla de le...

jugo de liebre

I am testing a few recipes for a dinner I want to host. This is a French Laundry...

Amazing meal at the French Laundry

Thomas Keller's world-famous restaurant, the French Laundry. Yountville, CA in N...

This is the dessert tested for the same diner I will host Friday. I loved the r...

"Composition de Chocolat Italien"

Oh my god. Perhaps our favorite of the night. Not just sweet, also savory/gril...

Mango and Douglas Fir Puree: bavarois of lychee and mango, blackcurrant sorbet

What the title doesn't tell you is that they shave hard licquorice over the top ...

mrs marshall's margaret cornet

nitro-scrambling in action

Are You Open To Extreme Experiments With Cooking Methods? 

Do you think some chefs go too far?

a%3A10%3A%7Bs%3A8%3A%22approval%22%3Bs%3A4%3A%22auto%22%3Bs%3A10%3A%22blurbCount%22%3Bs%3A2%3A%2210%22%3Bs%3A7%3A%22option1%22%3Bs%3A67%3A%22No+line%21+Be+creative+as+much+as+you+want+as+long+as+it+tastes+good.%22%3Bs%3A7%3A%22option2%22%3Bs%3A66%3A%22I+prefer+my+dishes+in+the+traditional+way.+Old-fashioned+and+good.%22%3Bs%3A6%3A%22period%22%3Bs%3A1%3A%221%22%3Bs%3A8%3A%22question%22%3Bs%3A27%3A%22Where+do+you+draw+the+line%3F%22%3Bs%3A12%3A%22requireLogin%22%3Bs%3A5%3A%22false%22%3Bs%3A9%3A%22sendEmail%22%3Bs%3A3%3A%22yes%22%3Bs%3A10%3A%22showPhotos%22%3Bs%3A3%3A%22yes%22%3Bs%3A9%3A%22stripHTML%22%3Bs%3A2%3A%22no%22%3B%7D

Where do you draw the line?

Fetching blurbs now... please stand by

No line! Be creative as much as you want as long as it tastes good.

The_Homeopath says:

Everything is "new" at some point!

Posted July 10, 2008

hunnydoodle says:

It is so difficult to go through culinary school and graduate. I sa kudos to all the fine chefs who have achieved this. Many of my favorites are mentioned in this lens and I have their books. Thank you for this lens!

Posted July 07, 2008

I prefer my dishes in the traditional way. Old-fashioned and good.

 

 

1 of 1 page

 

Thanks for sounding off! Want to send this debate to a friend and get him or her in on the scuffle?

Enter their email address here:

 

add another recipient

close

Michael Ruhlman - Excellent Chef And Food Writer 

Experience a course at the Culinary Institute, and much more...

The Soul of a Chef: The Journey Toward Perfection

by Michael Ruhlman

Amazon Price: $10.88 (as of 10/08/2008)
List Price: $16.00
Used Price: $2.82

Release Date: 07/31/2001

Avg. Customer Rating:

Usually ships in 24 hours

Mario Batali - A True Craftsman 

What you always wanted to know about Italian cuisine...

Mario Batali Simple Italian Food: Recipes from My Two Villages

by Mario Batali

Amazon Price: $23.10 (as of 10/08/2008)
List Price: $35.00
Used Price: $7.38

Release Date: 09/29/1998

Avg. Customer Rating:

Usually ships in 24 hours

Bill Buford 

Adventures as Molto Mario's kitchen slave

Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany (Vintage)

by Bill Buford

Amazon Price: $10.17 (as of 10/08/2008)
List Price: $14.95
Used Price: $2.87

Release Date: 06/26/2007

Avg. Customer Rating:

Usually ships in 24 hours

Ruth Reichl - The Authority 

The former New York Times restaurant critics knows great stories...

Garlic and Sapphires: The Secret Life of a Critic in Disguise

by Ruth Reichl

Amazon Price: (as of 10/08/2008)
List Price: $24.95
Used Price: $4.70

Release Date: 12/31/1969

Avg. Customer Rating:

Some Of My Fine Food Lenses 

Find lots of inspiration for your cooking adventures...

The Best Peach Cobbler Recipe

Once upon a time, God asked all angels: "What shall be our primary divine dessert?" And the angels answered in unison: "Fresh peach cobbler made with Texas Hill Country peaches!" Only one scrawny little low-carb angel in the corner raised his right...

Recipes and Cooking with Lavender

This lens is dedicated to the exploration of lavender as a culinary ingredient. You will find many different kinds of recipes using fresh or dried lavender, lavender oil, lavender agave nectar, lavender sugar, and other fine lavender-flavored product...

Agave Nectar Recipes - Agasweet FAN Site

FAN stands for Flavored Agave Nectar. But it also means Fantastic, Alternative, Natural agave sweetener. As a companion to my other Agasweet pages on Squidoo.com, this lens shall provide a showcase of agave nectar recipes, customer feedback, and info...

Organic Flavored Agave Nectar and Diabetic Sweetener - Low Glycemic Agasweet

Recipes and information about Agasweet, the original healthfully flavored agave nectar, currently causing a nation-wide buzz of excitement due to its wonderful taste and incredible versatility. Please note! When I state that agave sweeteners are "su...

Chef Keem's Best Recipes To Die From - Ever.

They're rich, they're yummy, they're proven to take you to Heaven...on Earth, or otherwise. You live only once per reincarnation. Eat good while you can! What could be better than my best recipes to die from? I'm as serious as too much pan grease in...

Great Cook Books On EBay 

We might find some good deals...

Fetching new data from eBay now... please stand by

Bon Appetite! I Hope You Found Something You Like... 

Thank you for visiting my lens!

If you enjoyed your shopping trip, please consider rating my lens on top of this page. Happy Cooking!

OhMe Ooops. I got so excited about reading your lens that I forgot what I stopped by for. Thank you so much for visiting my Pendleton Old Photo lens and for the Angel Blessing. I am very honored and appreciative. Posted September 25, 2008

OhMe Wow. This is a wonderful list of Chefs and their Cook Books. My daughter collects Cook Books and I am sure she doesn't have everyone of these. Egg and Bacon Ice Cream - that may be where I draw the line! Great lens. 5* fav Posted September 25, 2008

PatriciaWalsh I'm getting awfully hungry . . . I treasure the Julia Child books on my shelf, but this lens really widens my horizons! Posted July 13, 2008

The_Homeopath I'm a huge Martin Yan fan!! Posted July 10, 2008

KimGiancaterino Nice compilation of cookbooks. I see some of my favorites. Welcome to Culinary Favorites From A to Z. Posted July 10, 2008

mulberry I've occasionally seen Anthony Bourdain eat things that make me squirm. I would try eating these but don't think I would try preparing them. (Although the other stuff is a bit more exotic the bacon and eggs ice cream would probably force down more of my taste barriers) I'd definitely give them all a try. Posted July 10, 2008

Margaret_Schaut Exquisite cooking inspiration! I'm always delighted to see your work, and a chef's view of other chefs is always, always interesting! Posted July 08, 2008

hunnydoodle I love all these chefs! I'm surprised you didn't mention Wolfgang Puck. I have his book and we have eaten at one of his restaurants several times in Vegas. Never the less--fantastic lens! Posted July 07, 2008

Please Visit My Blog "Chef Keem's Squid Kitchen" 

Fetching RSS feed... please stand by