Chefs' Fridges: More Than 35 World-Renowned Cooks Reveal What They Eat at Home by Carrie Solomon and Adrian Moore

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Notes about this book

  • mjes on August 09, 2021

    Burrata with persimmons, jamon, and honey (pg 23) - no it is not Fuyu persimmon season but as I was reviewing this cookbook, I remembered how much I loved this recipe that uses a lemon-honey dressing and a hazelnut garnish. This is ever so good and must be on your annual rotation of seasonal recipes.

  • mjes on August 09, 2021

    Open-faced omelet with anchovies, olives, and onion confit (pg 215) - when your pantry is overflowing and you need an excuse to puchase an Italian olive sampler that includes Taggiasca olives and a new brand of onion confit that looks especially good ... and you rally need to use up some of the anchovies then it is time to thank Nancy Silverton for coming to your rescue. Yes, she does know how to make an excellent omelet without being fussy about it.

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  • ISBN 10 0062889311
  • ISBN 13 9780062889317
  • Published May 19 2020
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Harper Design

Publishers Text

For authors Carrie Solomon and Adrian Moore, and demonstrably, to the rest of the world, chefs are intriguing creatures. Their creations shape our culture and become an indelible part of our experience. They make food delicious beyond our wildest dreams. They’re mysterious, dangerous, and (perhaps) a little crazy. But what happens when the chef whites come off and they head home?

Filled with exclusive photographs and interviews granted especially for this book, Chefs’ Fridges is a personal look into the refrigerators and kitchens of more than 35 of the world’s most esteemed chefs, including twelve chefs with thirty-six Michelin stars shared between them. You will feel as if you are having a conversation with a great chef as they stand before an open fridge, deciding what to eat.

Each chef’s entry contains an anecdotal essay that sheds light on his or her personal and culinary background; numerous annotated full-bleed spreads of the contents of their refrigerators and freezers so you can see what makes their culinary clock tick; a short, straightforward Q&A section; an informal portrait in their kitchen; and recipes.

The featured chefs include: Hugh Acheson, José Andres, Dan Barber, Pascal Barbot,Kristian Baumann, Daniel Boulud, Sean Brock, Amanda Cohen, Dominique Crenn, Wylie DufrenseKristen Essig, Pierre Gagnaire, Carla Hall, Mason Hereford, Jordan Kahn, Tom Kitchin, Jessica Koslow, Ludo Lefebvre, Nadine Levy Redzepi, Barbara Lynch, Greg Marchand, David McMillan, Enrique Olvera, Ivan Orkin, Paco Perez, Tim Raue, Anthony Rose, Marie-Aude Rose, Carme Ruscalleda,Nancy Silverton, Clare Smyth, Mette Soberg, Alex Stupak, Christina Tosi, Jean-Georges Vongerichten, and Alice Waters.

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