Food & Wine asked 5 noted chefs with about-to-be
published cookbooks about each others' cookbooks (for the most
part) and why they regard them as both important and worthwhile.
Specifically:
- Bruce Aidell talks about Burma: Rivers of Flavor by Naomi
Duguid ("simple home dishes from real families");
- Adam Roberts reviews Bouchon
Bakery by Thomas Keller & Sebastien
Rouxel ("both the recipes and tips make cooking at the most
sophisticated level approachable for the home cook");
- Naomi Duguid looks at The Mile End
Cookbook by Rae & Noah Bernamoff
("confident, good-humored yet respectful presentation of Jewish
comfort food");
- Marcus Nilsson analyzes The Great
Meat Cookbook by Bruce Aidells ("This book would help
almost every home cook become better at cooking meat, and also at
selecting, treating and storing it."); and
- Rae & Noah Bernamoff finish off with Magnus
Nilsson's Fäviken ("It is a philosophy of food and
food systems as much as it is a cookbook.")
Check out the
complete reviews here.