ho inspired Jamie Oliver to put a premium on fresh, 'naked' food Who influenced Sylvia Woods' talent for titillating the sweet tooth It just might have something to do with their mothers. Now, in this one-of-a-kind cookbook, America's top celebrity chefs divulge the cooking secrets that started it all. Mom's Secret Recipe File features endearing stories, approachable recipes, family cooking lore, valuable tips, and timeless advice from each chef/mother pair. The duos are featured in 'mini chapters' that begin with short introductions written by the chefs-a favorite memory about how their moms' cooking styles inspired their own-followed by four recipes from their moms' secret files. Mom's Secret Recipe File is not only a perfect Mother's Day gift, it's sure to become a cooking classic.
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Book Description
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Editorial Reviews
Amazon.com Review
In Mom's Secret Recipe File editor Chris Styler presents 125 simple recipes from the mothers--and other female relatives--of star chefs, including Jamie Oliver, Sara Moulton, Jacques Pépin, and Lidia Bastianich. These simple formulas nurtured talent, it turns out, and one of the book's many pleasures is reading the frequent assertion that "Mom's cooking is where mine began." Less felicitously handled, the book might feel gimmicky, but Styler keeps his eye on the always compelling relationship of food to family ritual, while presenting ethnically diverse recipes that everyone can use. These include the likes of Ming Tsai's mother's Hoisin Pork Tenderloin Sandwiches; Sara Moulton's mother's Meatball Stroganoff; Rocco DiSpirito's mother's Potato and Green Pepper Frittata; and Jamie Oliver's mother's Rhubarb Daisy Cake."My mother cooked instinctively," writes Nigella Lawson, "and those instincts were always right." Lawson's assertion mirrors many of the others', though there are, amusingly, "dissenting" notes. ("My mother ... was a very good cook," opines food writer Arthur Schwartz, "but she didn’t like cooking."). In the end, though, the recipes and their stories convince us of cooking's power to mold and sustain identity. It's a lesson that gains strength the more one reads, and enjoys, this deceptively straightforward book. --Arthur Boehm
From Publishers Weekly
This Mother's Day book is a marketing coup: what chef doesn't have a mother or grandmother who inspired him or her as a child? And who wouldn't want to hear those stories? That said, this collection transcends its own gimmickry. The chefs' anecdotes are truly engaging, telling of wise and clever female relations ("mother" is loosely defined) who fling wide the doors of their kitchens for their charges like fairy godmothers. These are simple recipes, for the most part-true comfort foods, as remembered by a chef's inner child. (The one predictable exception is Jeremiah Tower, whose idea of a user-friendly recipe is idiosyncratic: "Put a whole small and trimmed codfish that has been boned through the back à la Colbert into the pan.") Most of the recipes-especially Jasper White's Shrimp with Thyme Butter, Sylvia Woods's Biscuits, and Anthony Bourdain's Baked Macaroni-are can't-miss formulas. If there's a prevailing theme, it's belly-filling foods with big flavors, like Grandma Sarah's Lamb and Prune Stew from Rose Levy Beranbaum, or Rocco DiSpirito's Pasta for Breath Only a Mother Could Love. Styler presents the recipes one chef at a time, but a helpful index lists the recipes by course, which is more practical for a browsing cook. The best guarantee that this restaurateur's cookbook will actually be usable at home may be summed up in Joan Nathan's kind advice on making jelly roll cookies: "If you only have only 1 baking sheet, roll, fill, and bake the cookies in 2 batches."
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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More About the Author
Christopher Styler, experienced chef, teacher, culinary producer, and author has over 30 years of experience in the food world. Chris' love for food has taken him to the test kitchens of CUISINE and Food & Wine magazines, restaurants in Italy for study, and all across North and South America for consultation, menu design, and food preparation.
Chris was the chef of Metro C.C. in Manhattan and The Black Dog Tavern on Martha's Vineyard. He was also the chef/owner of Blue Collar Food, a Manhattan based catering company. In addition, he assisted Brendan Walsh in the opening of Arizona 206 in New York City and was responsible for the recipe development and opening of Winners, an American restaurant in Bogota, Columbia. Most recently, he served as the menu and recipe consultant for Lidia's Kansas City and Lidia's Pittsburgh, both operated by Lidia and Joseph Bastianich.
Author of Smokin', Primi Piatti, a cookbook of Italian first courses, and Working the Plate, Chris is the co author of four books, Sylvia's Soul Food with Sylvia Woods; Blue Collar Food with Bill Hodge; Vegetable Love with Barbara Kafka (winner of a 2005 IACP book award); and The Desperate Housewives Cookbook with Scott S. Tobis. Other recent publishing projects include: editing Mom's Secret Recipe File: More than 125 Treasured Recipes From the Mothers of Our Great Chefs; collaborating on Rosa's New Mexican Table with Roberto Santibanez; Daisy Cooks! by Daisy Martinez (Sept 2005; nominated for an IACP award), Lidia's Italian-American Kitchen, by Lidia Maticchio Bastianich (recipient of a 2003 IACP award) and The Mushroom Lover's Mushroom Cookbook, written by Amy Farges. Additionally,
Chris has served as Culinary Producer for eight PBS and Food Network television series: Viva Daisy! and Daisy Cooks! with Daisy Martinez, Lidia's Italian Table and Lidia's Italian American Kitchen with Lidia Bastianich; Julia and Jacques: Cooking at Home; Savor the Southwest with Barbara Fenzl, and, America's Test Kitchen. On the other side of the camera, Chris has had numerous appearances on IVillage Live, Good Morning America, Today, The Rosie O'Donnell Show, Good Day New York, The Home Show, and Lidia's Italian American Kitchen. An episode of Sara's Secrets with Chris as featured guest aired on the Food Network in August 2004.
Chris is also at home giving cooking classes or demonstrations--from large to small. He has taught in intimate settings like Sur La Table and the Kings Cookingstudio chain. As Special Project Chef for Gourmet magazine, Chris demonstrated cooking techniques for groups as large as 500 people.
In 1996, Chris started Freelance Food, LLC, a restaurant and food consulting service that specializes in recipe development for corporate clients, restaurants, and publications. He graduated cum laude from the Culinary Division of Johnson & Wales University in Providence, Rhode Island. He is currently at work on two cookbooks as well as keeping active in television production. His website is www.chrisstyler.com.
Chris was the chef of Metro C.C. in Manhattan and The Black Dog Tavern on Martha's Vineyard. He was also the chef/owner of Blue Collar Food, a Manhattan based catering company. In addition, he assisted Brendan Walsh in the opening of Arizona 206 in New York City and was responsible for the recipe development and opening of Winners, an American restaurant in Bogota, Columbia. Most recently, he served as the menu and recipe consultant for Lidia's Kansas City and Lidia's Pittsburgh, both operated by Lidia and Joseph Bastianich.
Author of Smokin', Primi Piatti, a cookbook of Italian first courses, and Working the Plate, Chris is the co author of four books, Sylvia's Soul Food with Sylvia Woods; Blue Collar Food with Bill Hodge; Vegetable Love with Barbara Kafka (winner of a 2005 IACP book award); and The Desperate Housewives Cookbook with Scott S. Tobis. Other recent publishing projects include: editing Mom's Secret Recipe File: More than 125 Treasured Recipes From the Mothers of Our Great Chefs; collaborating on Rosa's New Mexican Table with Roberto Santibanez; Daisy Cooks! by Daisy Martinez (Sept 2005; nominated for an IACP award), Lidia's Italian-American Kitchen, by Lidia Maticchio Bastianich (recipient of a 2003 IACP award) and The Mushroom Lover's Mushroom Cookbook, written by Amy Farges. Additionally,
Chris has served as Culinary Producer for eight PBS and Food Network television series: Viva Daisy! and Daisy Cooks! with Daisy Martinez, Lidia's Italian Table and Lidia's Italian American Kitchen with Lidia Bastianich; Julia and Jacques: Cooking at Home; Savor the Southwest with Barbara Fenzl, and, America's Test Kitchen. On the other side of the camera, Chris has had numerous appearances on IVillage Live, Good Morning America, Today, The Rosie O'Donnell Show, Good Day New York, The Home Show, and Lidia's Italian American Kitchen. An episode of Sara's Secrets with Chris as featured guest aired on the Food Network in August 2004.
Chris is also at home giving cooking classes or demonstrations--from large to small. He has taught in intimate settings like Sur La Table and the Kings Cookingstudio chain. As Special Project Chef for Gourmet magazine, Chris demonstrated cooking techniques for groups as large as 500 people.
In 1996, Chris started Freelance Food, LLC, a restaurant and food consulting service that specializes in recipe development for corporate clients, restaurants, and publications. He graduated cum laude from the Culinary Division of Johnson & Wales University in Providence, Rhode Island. He is currently at work on two cookbooks as well as keeping active in television production. His website is www.chrisstyler.com.
Customer Reviews
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Most Helpful Customer Reviews
17 of 19 people found the following review helpful:
5.0 out of 5 stars
Most unique cookbook I've seen!,
By A Customer
This review is from: Mom's Secret Recipe File: More Than 125 Treasured Recipes from the Mothers of Our Greatest Chefs (Hardcover)
This is the most unique cookbook I've ever seen. I absolutely love the stories--they are even more fascinating then the recipes! The recipes definitely are appropriate for the average home cook and certainly offer some wonderful flavors and tasteful combinations. I bought this book for 8 women in my life and received such exuberant feedback from EVERY one! They have gone on to purchase this book for other friends and relatives, they enjoyed it so much!
10 of 10 people found the following review helpful:
5.0 out of 5 stars
OUTSTANDING! Don't miss this one!,
By Mark Twain "Gillian" (New York) - See all my reviews
This review is from: Mom's Secret Recipe File: More Than 125 Treasured Recipes from the Mothers of Our Greatest Chefs (Hardcover)
I *LOVE* this book! It is very warmly written, and contains awesome recipes. Famous chefs credit their mothers and grandmothers, including a few of the special recipes they've passed on, and explaining why they're so treasured. Everything I most like in a cookbook, by people who really know how to cook, and with enough detail to ensure your success. Some recipes are quite simple (e.g., Mollie Katzen's Matzoh Brie -- and don't knock it, Steven Spielberg reportedly fixes matzoh brie for breakfast no matter where he is) to the complex, and all are very tempting. There are also warm stories included. Everything about this book is sensational. My copy is studded with Post-It notes marking the many recipes I can't wait to try. This book is outstanding; don't miss it.
5 of 6 people found the following review helpful:
5.0 out of 5 stars
Do Not Overlook This Cookbook,
By maggie waterford "maggie" (Switzerland) - See all my reviews
Amazon Verified Purchase(What's this?)
This review is from: Mom's Secret Recipe File: More Than 125 Treasured Recipes from the Mothers of Our Greatest Chefs (Hardcover)
I am really enjoying this book. Received it recently from Amazon (thank you for the quick delivery) but put it aside for a few weeks. I casually opened it and began perusing. What a joy! For those who not only enjoy great cookbooks but who truly enjoy the "feel" of them, this cookbook is a gem. Whether it's Nigella Lawson's Italian Sausages with Lentils or Jacques Pepin's Gratin of Eggs, these recipes from their families and the stories they tell about them are comforting and well done. Lovely.
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