Celebrity Chefs

From his first apprenticeship in France to his Michelin-starred restaurant empire, Jean-Georges Vongerichten’s cuisine is inspired by the freshest ingredients, the simplest techniques, and the drive to make the ordinary perfect. It all started at home. JGV is an invitation into the kitchen with a master chef. With humor and heart, Jean-Georges looks back on success and failure, sharing stories of cooking with legendary chefs Paul Bocuse and Louis Outhier, traveling in search of new and revelatory flavors, and building menus of his own.

Celebrity Chef/Award Winning Author Maria Liberati shares her secrets for making the Perfect Pizza with recipes, tips and history of pizza from The Basic Art of Italian Cooking Award Winning Book Series.

Burn the Place is a galvanizing culinary memoir that chronicles Iliana Regan's journey from foraging on the family farm to opening her Michelin-starred restaurant. Her story is alive with startling imagery, raw like that first bite of wild onion, and told with uncommon emotional power. Regan grew up the youngest of four headstrong girls on a small farm in Indiana. Regan often felt that she "wasn't made for this world." She was a little girl who longed to be a boy, gay in an intolerant community, an alcoholic before she turned 20, a woman in an industry dominated by men.

Feeling stuck in his work and home life, writer Jeff Gordinier happened into a fateful meeting with Danish chef René Redzepi, whose restaurant, Noma, has been called the best in the world. A restless perfectionist, Redzepi was at the top of his game but was looking to tear it all down, to shutter his restaurant and set out for new places, flavors, and recipes. This is the story of the subsequent four years of globe-trotting culinary adventure, with Gordinier joining Redzepi as his Sancho Panza.

Chez Panisse opened its doors in 1971. Founded by Alice Waters, the restaurant is rooted in her conviction that the best-tasting food is organic, locally grown, and harvested in ecologically sound ways by people who are taking care of the land for future generations. The quest for such ingredients has always determined the restaurant’s cuisine, and over the course of 40 years, Chez Panisse has helped create a community of local farmers and ranchers.

Selected as the Best Italian Cuisine Book in the USA by Gourmand World Cookbook Awards. This book is filled with Holiday recipes, menus, Charming Holiday stories of the author's life in a small mountain town in Italy and more. Contains a special added chapter on the Feast of the Seven Fishes. Recipes are easy to follow and delicious enough for any level cook. Holidays included are Christmas Eve, Christmas Day, Feast of the Seven Fishes, New Year's Eve, New Year's Day, Epiphany, Valentine's Day, Carnevale. Follow the award winning blog that is part of the book series at www.marialiberati.com...

In his lively, unprecedented close-up portrait of Ferran Adrià, award-winning food writer Colman Andrews traces this groundbreaking chef’s rise from resort hotel dishwasher to culinary deity, and the evolution of El Bulli from a German-owned beach bar into the establishment voted annually by an international jury to be “the world’s best restaurant”.

Long based in Chicago, Iliana and her new wife, Anna, decided to create a culinary destination, the Milkweed Inn, located in Michigan’s remote Upper Peninsula, where much of the food served to their guests would be foraged by Regan herself in the surrounding forest and nearby river. Part fresh challenge, part escape, Regan’s move to the forest was also a return to her rural roots, in an effort to deepen the intimate connection to nature and the land that she had long expressed as a chef, but experienced most intensely growing up.

Take a mini trip to the Paradise known as Capri, Italy..you too will say Capri Diem. Join Award winning author.Celebrity Chef Maria LIberati for this guided tour From the bestselling book series The Basic Art of Italian Cooking

Bringing to light that food and health go hand in hand, Matthew Kenney used every opportunity to improve his new raw cuisine and its methods. Speaking at TED conferences, moving to Los Angeles and raising awareness globally on how great tasting food can promote health, his brand grew. Nearly 25 years after becoming a disillusioned young chef, Kenney felt at home in his own life for the first time. Not only was he healthy and happy, he had identified the future of food.

Chef Keith Corbin has been cooking his entire life. Born on the home turf of the notorious Grape Street Crips in 1980s Watts, Los Angeles, he got his start cooking crack at age thirteen, becoming so skilled that he was flown across the country to cook for drug operations in other cities. After his criminal enterprises caught up with him, though, Corbin spent years in California’s most notorious maximum security prisons—witnessing the resourcefulness of other inmates who made kimchi out of leftover vegetables and tamales from ground-up Fritos.

Ellie Wasserman’s life is neat and tidy, and that’s exactly how she wants it. Really. A top ghostwriter for celebrity cookbooks, she was widowed three years ago and has no interest in taking chances—certainly not on dating. Kieran O’Neill isn’t known for being organized. An up-and-coming chef who scored big on a reality television competition, he’s been the guy who cracks jokes and makes messes. But as Ellie and Kieran are forced to work closely together in a hot kitchen for weeks on end, their sharp edges and harsh judgments slowly soften and sweeten into a wildly delicious attraction.

Here is Anthony Bourdain's long-awaited sequel to Kitchen Confidential, the worldwide best seller. A lot has changed since then - for the subculture of chefs and cooks, for the restaurant business, and for Anthony Bourdain. Medium Raw explores these changes, moving back and forth from the author's bad old days to the present.

There are roughly 80 million Millennials in America. According to research by BBDO, half of them identify as “foodies.” They buy organic groceries, fawn over Chemex coffee, Instagram images of pork belly and spend their recession-dented incomes on high-end meals out. Young adults with degrees from prestigious universities apply their learnings to harvests instead of hedge funds. Never before has a young generation paid this much attention to food. Starting back in 2012, Millennial, Eve Turow set out on a journey to understand why. Through interviews with a variety of Millennials as well...

Anne Willan, multi-award-winning culinary historian, cookbook writer, teacher, and founder of La Varenne Cooking School in Paris, explores the lives and work of women cookbook authors whose essential books have defined cooking over the past 300 years. Beginning with the first published cookbook by Hannah Woolley in 1661 to the early colonial days to the transformative popular works by Fannie Farmer, Irma Rombauer, Julia Child, Edna Lewis, Marcella Hazan, and up to Alice Waters working today.

Camas Davis was at an unhappy crossroads. A longtime magazine writer and editor in the food world, she'd returned to her home state of Oregon with her boyfriend from New York City to take an appealing job at a Portland lifestyle magazine. But neither job nor boyfriend delivered on her dreams, and in the span of a year, Davis was unemployed and on her own. Disillusioned by the years she’d spent mediating the lives of others for a living, she had no idea what to do next. She did know one thing: She no longer wanted to write about the real thing; she wanted to be the real thing.

Impress family and friends with this easy to make pasta recipe that includes beer as one of it's main ingredients. In this mini booklet Celebrity Chef Maria Liberati shares a recipe that combines beer with Fusilli Pasta. This delicious recipe is easy to make for even the novice cook, but interesting enough to wow family and friends. This is also a vegetarian pasta dish for vegetarians and is an easy to make dinner recipe. Join Award Winning Celebrity Chef Maria Liberati and her 100,000 worldwide subscribers at her BLOG at http://www.marialiberati.com The world has become captivated with The...

From Celebrity Chef/Award Winning Author Maria Liberati and her award winning book series The Basic Art of Italian Cooking. This article shares Maria's tips and hints to choose the best olive oil for your recipes and selecting best olive oils.. Maria is considered one of the foremost experts on Italian culture and cuisine. Join 100,000 worldwide subscribers at The Basic Art of Italian Cooking by Maria Liberati tm BLOG at http"//www.marialiberati.com Learn more about culinary delights of the Mediterranean and join Maria on a luxury all inclusive cruise to the Mediterranean: http://...

What is gluten free? Here is a gluten free recipe for Amaretti. They are one of the most delicious traditional Italian cookies. THis recipe is from the Gourmand World Award Winning book series The Basic Art of Italian Cooking by Celebrity Chef Maria Liberati. Join 100, 000 worldwide subscribers at The Basic Art of Italian Cooking by Maria Liberati tm BLOG where food meets art ,travel and life! http://www.marialiberati.com Join Maria in Italy for an all inclusive luxury Mediterranean cruise where evrything and almost anything you can think of is included on this 10 day luxury experience. Go ...

It's all here, written in short vignettes with Salisbury's incisive wisdom and wit. He guarantees that at least one idea will more than save you the cost of the book, repeatedly. More than a restaurant manual, the book is filled with universal insights into good business practices. And diners in search of a great restaurant experience will appreciate Salisbury's insights into what gets people to return to their favorites.