For me this book was a bit if a game changer. The photography/styling used canvas instead of plates which made the food look incredible. His use of wild leaves and herbs was way ahead of the current foraging phenomenon.
I remember reading this book for the first time , every picture could have easily been a painting. His style is so beautiful that it hasn't aged at all and like the work of all great artists becomes timeless
Head Chef at The Cooking Lab
Few chefs have had as strong of an influence on cooking as chef Bras. Much of his style and technique is still used in many kitchens to this day.
Executive Chef and owner of Estrella
This book and the cuisine of Chef Michel rocked my world when it came to ideas of how to plate food. The photography alone is jaw dropping.
Chef and owner, Burch & Purchese Sweet Studio
The perfect cookbook. Cover, photography, layout, chef an cuisine. Timeless.
Food and Beverage Director
Food porn and not a plate in site
Executive Chef, Quay Restaurant and Bennelong
Group Executive Chef, Hawksmoor
Co-Founder - Mission Chinese Food, Commonwealth, The Perennial, Zero Foodprint
Former chef and owner of wd-50 and Alder restaurants
Food Writer, Stylist & Photographer
Executive Chef and Owner
Creator, executive producer and host of the Bizarre Foods franchise on Travel Channel
Founder of Imagine Food and author
Co-founder of ChefSteps and author
Co-chef, Bar Tartine
Executive Chef, Mr. Wong, Ms G’s, Papi Chulo, El Loco