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Great, Grand & Famous Chefs and their Signature Dishes

Great, Grand & Famous Chefs and their Signature Dishes

“Nothing great in this world has ever been accomplished without passion”
— Christian Friedrich Hebbel

Great, Grand & Famous Chefs and Their Signature Dishes chronicles the evolution of haute cuisine and the rise of the chef-patron, from Marie Antoine Carême—the first celebrity chef—to the superstar chefs of today including Ferran Adrià, Joël Robuchon, Thomas Keller, Gordon Ramsay and Australia’s own Tetsuya Wakuda.

Featuring fascinating profiles of twenty of the world’s greatest chefs, Great, Grand & Famous Chefs details the background, development and influences of each master and uncovers exactly why each of these chefs are considered indisputable masters of culinary artform.

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Did You Know?

Did You Know?

  • Marie Antoine Carême invented the very concept of the modern chef, along with the style of cooking we now know as haute cusine.
  • In the beginning Tetsuya Wakuda was never convinced that cooking was really for him. Instead, he thought that he might become a gunsmith.
  • Paul Bocuse was the first great chef to actually leave his kitchen, placing his staff in charge of maintaining the cuisine’s standard in his absence.
Signature Dishes

Every great chef has a signature dish—a dish that encapsulates their unique vision, history and innovative spirit. Alongside every fascinating profile found in Great, Grand & Famous Chefs is an equally delectable recipe. Discover the secrets of such iconic dishes as “Soufflé Suissesse”, “Sabayon with Asparagus”, “Pommes Purée”,”Baba au Rhum” and “Oyster and Pearls”.

Book Details

Extent:

256 pages

Dimensions:

300 mm x 234mm

Illustrations:

200+ colour

Format:

Softcover, with flaps

ISBN:

978-0-9804667-2-0

About the Authors

About David Glynn

David Glynn writes about food. He is the author of Great, Grand & Famous Chefs and their Signature Dishes, The Salt Book and Five Billion Sold.

About Fritz Gubler

A Swiss-born hotel professional and now permanent resident of Sydney, Fritz Gubler has spent over 40 years developing his love and passion for food. From his initial training as a chef in Switzerland, to managing several hotels around the world and introducing a Swiss style of hotel management training to Australia, Fritz has now added Publisher to his long list of accomplishments.

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