James Beard Foundation's Best of the Best Cookbook
James Beard Foundation's Best of the Best cookbook is a 25th anniversary celebration of America's outstanding chefs. This is a simply stunning coffee-table-worthy cookbook that retailed for $60. It features recipes from recognized top chefs like Thomas Keller, Patrick O'Connell, Charlie Trotter, Tom Colicchio, Alice Waters, Rick Bayless, and many more.
Format: Hardcover with dust jacket, 238 pages.
Publisher: Chronicle Books
Author: Kit Wohl
Description: James Beard, called the "dean of American cooking" by the Hew York Times in 1954' was the host of the first television food show, an impassioned chef, noted cooking instructor, acclaimed author, respected industry consultant, and early champion of the local-foods movement. But above all else, he was a friend and inspiration to generations of chefs in America. Alter his death, the James Beard Foundation was created by his friends and colleagues in 1986 to honor his legacy and carry out his mission: "To celebrate, nurture, and preserve America s diverse culinary heritage and future."
In I990, the James Beard foundation established the James Beard Awards, given out annually, to recognize excellence in the food, drink, and related industries. The prestigious Outstanding Chef award, bestowed upon "a working chef in America whose career has set national industry standards and who has served as an inspiration to other food professionals," has long been one the most coveted and cherished by professional chefs across the country.
In commemoration of the James Beard Foundations twenty fifth anniversary in 2011. this beautifully photographed collectable volume celebrates twenty-one Outstanding Chefs -- from the first winner, Wollgang Puck, in 1991, to the latest recipient, Tom Colicchio, in 2010 -- whose cuisines have delighted, roused, comforted, and challenged Americans' palates. Personal profiles by Kit Wohl tell of each chef's call to the kitchen, the formative years spent as a stagiaire or apprentice, as well as the culinary philosophy, driving forces, pioneering spirit, sense of social responsibility, and sources of inspiration that have well served each chef in his other ascent to the top. Images by photographer Susie Cushner uncover the faces behind the food, the kitchens where the magic happens, and the dishes that result when the finest ingredients, technical skill, meticulous attention to detail, and culinary artistry converge on a plate.
Whether you are a James Beard foundation member, a part of the American food and drink establishment, an aspiring chef, an enthusiast of fine food and wine, or a devoted hobby cook. The James Beard Foundation's Best of the Best invites you into the nation's most revered restaurant kitchens for an insider's look at how award- winning chefs keep diners' palates and minds engaged, and how their cooking continually shapes and defines American cuisine.
Here's to twenty-five more years of Outstanding Chefs, the James Beard Foundation, and its dedication to the food traditions and culinary heritage of America.
Condition: Good condition.