The Chef Book compiles recipes from many of the professional and amateur chefs featured in Chef Magazine. With recipes from Tom Aikens’s Crab, Horseradish and Coconut to Martin Wishart’s Venison Cutlet, this collection aims to help you exceed expectations with every dish and, above all, bring pleasure to those with whom you share your creations.
This book is a treasure-trove of great food. A veritable anthology of some of the world’s best chefs and their recipes including Paul Bocuse, the Roux family, Anton Mosimann and Thomas Keller and many of the new stars of today . . . .The photography is a work of art and the recipes are as diverse as the chefs featured.