" The award‐winning food photographer and founder of the cult favorite Fool magazine invites you to pull up a chair and join the intimate family meals at some of the world’s finest restaurants, including Blue Hill at Stone Barns, Chez Panisse, Roberta’s, wd‐50, Attica, Mugaritz, Maison Pic, Noma, Osteria Francescana, St. John, and The French Laundry. Eating with the Chefs features 200 photographs by Pers‐Anders Jorgensen and more than 50 home cooking recipes from restaurants handpicked for their unique staff meal traditions. The book includes appetizers and main dishes, as well as desserts. Learn to make Apple Compote with Apple Streusel Topping from The French Laundry, Brownies from Noma, the wd‐50 Big Mac, Emmer Wheat Foccacia from Stone Barns, and Summer Vegetable Soup with Pesto from Chez Panisse. More family‐style than fine dining, these dishes utilize simple ingredients and can be easily adapted for two people, a small group, or a larger party. The book is filled with Jorgensen’s evocative photos that showcase not only the food, but candid, behind‐the‐scenes moments, making this as much a visual treat as it is a practical cookbook. "

The Aristocrats meets Vanity Fair in this stunning celebration of the world's most famous chefs.

Eat around the world with 650 of the world's best chefs. Wherever you are, youll never miss the best local diner for breakfast, the best restaurant for a business dinner, or the best place for a late night snack - and everything in between. This all-new, completely revised, third edition of the global restaurant guidebook that has sold more than 250,000 copies features more than 7,000 recommendations for more than 4,500 restaurants in more than 70 countries. Wherever you are, you'll never miss the best local diner for breakfast, the best restaurant for a business dinner, or the best place for a late night snack ? and everything in-between. With city maps, key information, reviews and recommendations from the chefs themselves, this is the guide for savvy restaurant-goers and arm chair foodies in major cities and towns worldwide. WHERE: With recommendations in more than 70 countries - from the United States to Buenos Aires from Ireland to Estonia from Greece to South Africa, discover the best eateries for your destination. CHEFS: Find out where and what the world's best chefs eat including: Jason Atherton, Shannon Bennett, Helena Rizzo, Stephen Harris, Yotam Ottolenghi, Yoshihiro Narisawa, and hundreds more. EAT: From breakfast to late night, bargain to high end - discover the best places to eat for just the right occasion.

"Chefs are around delicious, tempting food all day. So how do they manage to look good while eating so well? When People magazine editor Allison Adato found covering the restaurant world was taking a toll on her own waistline, she turned to top chefs for their secrets. This book is full of real-world tips, delicious recipes, and an insider's access to behind-the-scenes healthy habits provided by such notable chefs as Eric Ripert, Tom Colicchio, Michelle Bernstein, Rick Bayless, and Cat Cora"--Provided by publisher

Man cannot live on bread alone. He also needs chili and steak, tacos and jambalaya, barbecued ribs and burgers. But what about keeping body and mind in top-notch condition? How do you satisfy your appetite and stay lean and healthy? From Adina Steiman, the food and nutrition editor of Men's Health, and Paul Kita, who oversees the Guy Gourmet blog on MensHealth.com, comes Guy Gourmet, the ultimate guide to crafting easy, delicious meals at home. Guy Gourmet, the first-ever cookbook from Men's Health magazine, features more than 150 healthy, delicious recipes, many from the best chefs in the nation--including Thomas Keller, Rick Bayless, Kenny Callaghan, Tyler Florence, Adam Perry Lang, Chris Lilly, Anita Lo, Masaharu Morimoto, Seamus Mullen, Eric Ripert, John Stage, and Marcus Samuelsson. Written for seasoned cooks and beginners alike, Guy Gourmet satisfies readers' hunger with nutrient-packed, soul-satisfying dishes like Steak au Poivre with Roast Potatoes, Crab Cakes, Grilled Fish Tacos with Chipotle Crema, Backyard Baby Back Ribs and more. Highlights of Guy Gourmet include: - Fast Weeknight Meals: Instead of takeout, try these fast, protein-packed, delicious dinners - Cooking for a Crowd: Round up the crew for big-batch meals designed to feed the masses - Celebration Meals: Craft holiday meals that won't wipe out or weigh down readers (or their guests) - A Guide to Imbibing: Pair the right beers and wines with food; make cocktails a breeze and more - Date Night Meals: Impress her with failsafe recipes and chef-worthy tricks - How to Master the Grill: Learn all the skills you need to become a backyard grilling champ In addition to tons of great recipes and cooking techniques, the 320-page manual packs in all the basics on essential cooking equipment and tools, tips on stocking a pantry, organizing a fridge, and more. And throughout, quick kitchen tricks on how to flip a flapjack, roll dough with a wine bottle, and zest a lime will transform any hungry guy into a confident home cook.

In recent years, food writers and historians have begun to retell the story of southern food. Heirloom ingredients and traditional recipes have been rediscovered, the foundational role that African Americans played in the evolution of southern cuisine is coming to be recognized, and writers are finally clearing away the cobwebs of romantic myth that have long distorted the picture. The story of southern dining, however, remains incomplete. The Lost Southern Chefs begins to fill that niche by charting the evolution of commercial dining in the nineteenth-century South. Robert F. Moss punctures long-accepted notions that dining outside the home was universally poor, arguing that what we would today call “fine dining” flourished throughout the region as its towns and cities grew. Moss describes the economic forces and technological advances that revolutionized public dining, reshaped commercial pantries, and gave southerners who loved to eat a wealth of restaurants, hotel dining rooms, oyster houses, confectionery stores, and saloons. Most important, Moss tells the forgotten stories of the people who drove this culinary revolution. These men and women fully embodied the title “chef,” as they were the chiefs of their kitchens, directing large staffs, staging elaborate events for hundreds of guests, and establishing supply chains for the very best ingredients from across the expanding nation. Many were African Americans or recent immigrants from Europe, and they achieved culinary success despite great barriers and social challenges. These chefs and entrepreneurs became embroiled in the pitched political battles of Reconstruction and Jim Crow, and then their names were all but erased from history.

Now a Netflix series New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more. A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements--Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food--and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin's own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes--and dozens of variations--to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you'll ever need. With a foreword by Michael Pollan.