by Gilles Pudlowski & Maurice Rougemont (2011)
Prominent restaurant critic Gilles Pudlowski leads the reader on a tour across the heartland of gourmet dining, sharing menu selections from his favourite restaurants along with the stories behind the accomplished chefs and their kitchens.
Rien Fertel
"In the spirit of the oral historians who tracked down and told the stories of Americas original bluesmen, this is a journey into the southern heartland (the Pork Belt) to discover the last of the great roadside whole hog pitmasters who hold onto the heritage and the secrets of Americas traditional barbecue,"--Amazon.com.
Julie Powell
Julie Powell thought cooking her way through Julia Child's Mastering the Art of French Cooking was the craziest thing she'd ever do--until she embarked on the voyage recounted in her new memoir, CLEAVING.Her marriage challenged by an insane, irresistible love affair, Julie decides to leave town and immerse herself in a new obsession: butchery. She finds her way to Fleischer's, a butcher shop where she buries herself in the details of food. She learns how to break down a side of beef and French a rack of ribs--tough, physical work that only sometimes distracts her from thoughts of afternoon trysts.The camaraderie at Fleischer's leads Julie to search out fellow butchers around the world--from South America to Europe to Africa . At the end of her odyssey, she has learned a new art and perhaps even mastered her unruly heart.
Ian Kelly
"A unique feast of biography and Regency cookbook, Cooking for Kings takes readers on a culinary tour of the palaces of Britain and Europe in the ultimate age of gastronomic indulgence, when, for the first time, chefs became celebrities and the modern restaurant was born." "Drawing on the legendary cook's rich memoirs, Ian Kelly traces Antonin Careme's meteoric rise from a child abandoned on the streets of revolutionary Paris to international celebrity and provides a dramatic below-stairs perspective on one of the most momentous, and sensuous, periods in European history - First Empire Paris, Georgian England, and the Russia of War and Peace - when emperors, kings, and princes wielded Careme's gastronomy as a diplomatic tool." "Careme was much more than the inventor of the chef's hat, the vol-au-vent, and the souffle. He had an unfailing ability to cook for the right people in the right place at the right time. He knew the foibles and the favorite dishes of the Romanovs, the Rothschilds, and Rossini. He worked for the gourmet-king George IV, the Viennese court, and even made Napoleon's wedding cake. But Careme's reputation rested ultimately on a novel idea that changed cooking forever: by marrying food and glamour in his books - which transported readers to the tables of the famous households for whom he cooked - he was the first chef to become rich and famous by publishing cookbooks."--BOOK JACKET.
John F. Love
McDonald's is the story of an American business success, a company that proved the value of hard work, ingenuity, trial and error, and gut instincts. In McDonald's: Behind the Arches, business writer John F. Love tells the astonishing story of the people and the strategies, the innovation and the brilliance that turned a single hamburger stand into a multibillion-dollar corporation that has influenced the very culture of America - and now the world.