Behind Every Great Chef, There's a Mom!: More Than 125 Treasured Recipes From the Mother's of Our Top Chefs [Paperback]

Christopher Styler (Author)

Book Description

Publication Date: April 13, 2005

Now in paperback, today's top chefs unlock their mothers' secret recipe file and share the dishes that inspired them to cook! ehind every great chef there's a great mom....and a great recipe file. This cookbook collection pulls Mom's best recipes from celebrated chefs nationwide, so that you can share them with your own family and friends.

Editorial Reviews

About the Author

Chris Styler is an experienced chef, restaurant consultant, recipe developer, culinary producer, and author. He has written for publications such as Family Circle, New York Magazine, and Good Food, and is Editor-at-Large for Food Arts magazine. In the last three years, he has been the Culinary Producer for several PBS television series, including Julia and Jacques: Cooking at Home, Savor the Southwest, and Lidia's Italian-American Kitchen. He lives in New York City.

Product Details

• Paperback: 352 pages
• Publisher: Hyperion (April 13, 2005)
• Language: English
• ISBN-10: 1401308007
• ISBN-13: 978-1401308001
• Product Dimensions: 9 x 6.8 x 0.8 inches
• Shipping Weight: 1.1 pounds (View shipping rates and policies)
• Average Customer Review: 3.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #1,721,212 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

4 of 5 people found the following review helpful:

3.0 out of 5 stars Who's Moms?, July 5, 2007

By 

K. Johnson (San Francisco, CA USA) - See all my reviews
(REAL NAME)   

This review is from: Behind Every Great Chef, There's a Mom!: More Than 125 Treasured Recipes from the Mothers of Our Top Chefs (Paperback)

I love to cook, love the Food Network and I adore cookbooks. For that reason, I enjoyed much of this book. I just didn't know many of the cooks in the book as I would have liked to and therefore wasn't quite as interested in their stories. I would love to see an updated version of this book with all of the "current" chefs that are on TV and creating masterpieces in some of the great restaurants today.