Tony and Rob
My cooking self, not to be outdone by my knitting self, also purchased some lovely cookbooks yesterday:
If you haven’t yet read Anthony Bourdain’s Kitchen Confidential, you should. It’s fascinating… and further confirms for me why I’d never become a chef.
The Les Halles Cookbook is full of recipes from his restaurant. But of course, the one I’ve encouraged the DH to try is the Beef Bourguinon.
The other cookbook, Vancouver Cooks, has contributions from 50 award-winning chefs in the Vancouver area: Lumiere/Feenie’s, Tojo’s, Vij’s, Bishop’s, Bis Moreno, West, Cru, Elixer, etc. etc.
Even the marketing and distribution of Vancouver Cooks is taken care of the grande dame of cookbooks in Vancouver, Barbara-Jo McIntosh of Barbara-Jo’s Books to Cooks. If you love cookbooks (which I do) and chefs (which I do), and you have the opportunity to visit Vancouver, you’ll have to stop by Barbara-Jo’s. You can take classes which feature recipes from a cookbook and after the class you receive a copy of the cookbook. It’s all good.
have you read any of michael ruhlman’s books? he wrote “the soul of a chef” and “the making of a chef” - very interesting reads and well-written, too (he’s a journalist). just thought i’d make the suggestion, since you mentioned anthony bourdain’s “kitchen confidential.”
the jaeger for the shawl is very pretty! good luck!
Hi Melissa, thanks for the recommendations! I will, for sure, put those two books on my reading list. I’ve found that as much as I like food and cooking, I am fascinated by the people who do the cooking. So I am always on the look out for good food writing, not just cookbooks.