The Chef Says: Quotes, Quips and Words of Wisdom (Quotes, Quips, and Words of Wisdom)

The Chef Says: Quotes, Quips and Words of Wisdom (Quotes, Quips, and Words of Wisdom)

Nach Waxman (Compiled by), Matt Sartwell (Compiled by)
$16.45
Publication Date: August 19th, 2014
Publisher:
Princeton Architectural Press
ISBN:
9781616892494
Pages:
160

Description

Compelling quotations from 150 chefs—including James Beard, Julia Child, Gordon Ramsay, April Bloomfield—to inspire and delight professional chefs, foodies, and anyone who's ever resolved a crisis by adding more butter.

"Clean plates don't lie."
—Dan Barber

Great chefs are not self-effacing or meek—there's no room for indecision in the professional kitchen, where the slightest stumble can send an entire restaurant into the weeds. So it follows that even in quieter moments, what chefs have to say is usually opinionated and always illuminating.

The Chef Says invites readers to the ultimate food-lover's dinner party, where cooks from ancient Greece rub shoulders and talk shop with today's rising stars. These unruly culinarians compliment, compete, and disagree with one another as they discuss childhood and training, taste preferences and trends, the quest for perfection, and the grueling but exhilarating business of opening a restaurant. The Chef Says will captivate anyone who has ever worked in a kitchen, been inspired by a flawlessly ripe tomato, or resolved a crisis by adding more butter.

. The first compendium to focus on quotations from chefs themselves, it is the perfect gift for professionals, foodies, home cooks, and anyone interested in culinary culture

. Features 150 quotes from an international roster of chefs, including Ferran Adrià, Lidia Bastianich, Mario Batali, James Beard, Daniel Boulud, Anthony Bourdain, David Chang, Julia Child, Tom Colicchio, Elizabeth David, Wylie Dufresne, Gabrielle Hamilton, Thomas Keller, Jim Lahey, Sarabeth Levine, Edna Lewis, Anita Lo, Gordon Ramsay, Marcus Samuelsson, Andre Soltner, Charlie Trotter, Jean-Georges Vongerichten, Alice Waters, and many others

. The fourth volume in our successful Words of Wisdom series (following The Architect Says, The Designer Says, and The Filmmaker Says)

. Authors Nach Waxman and Matt Sartwell are the owner and manager, respectively, of the celebrated Kitchen Arts & Letters bookstore in New York City, which offers 13,000 food- and drink-related titles

About the Author

Nach Waxman is the owner of Kitchen Arts & Letters, a New York City bookstore specializing in food and drink for more than twenty-five years. Waxman has served for many years as a judge for the Tabasco Community Cookbook Awards and a committee member (and chair) of the James Beard Book Awards; he previously was a food judge at the Iowa State Fair. He has written for the New York Times and numerous major food magazines.

Matt Sartwell is the longtime manager of Kitchen Arts & Letters. A former editor for Penguin USA and recent chair of the James Beard Foundation's Book Awards program, he writes for Edible Manhattan and other publications.

Praise for The Chef Says: Quotes, Quips and Words of Wisdom (Quotes, Quips, and Words of Wisdom)

"This compilation reminds foodservice professionals why they chose their careers in the first place and captures the range of stress, lessons and humor found in professional kitchens."-Restaurant Hospitality Magazine

"There's plenty of food for thought to be found in the charming new book The Chef Says."-Parade Magazine

"A fine gift for someone dreaming of a sweet life in a Michelin-starred kitchen, it's also perfect for creating party games."-Chicago Tribune

"The Chef Says will surely tickle the taste buds of any inquisitive food lover."-Wallpaper* Magazine

"Flip open The Chef Says to any page, and you'll learn a little more about what it means to serve food with passion."-Food Management Magazine

"The book appeals to anyone who's ever worked in a kitchen, appreciates a fine meal or understands that at its very core, cooking is a highly refined art. With urgency and opposition as the through-lines, each page evokes the sensation of wisdom hewn from the high-adrenaline environment of a bustling kitchen. The conscious variation in quotations offers a wide array of thought, humor and motivation."-Cool Hunting

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