Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
The James Beard Foundation's Best of the Best: A 25th Anniversary Celebration of America's Outstanding Chefs Hardcover – March 7, 2012
|New from||Used from|
The Amazon Book Review
Author interviews, book reviews, editors picks, and more. Read it now
Frequently Bought Together
Customers Who Bought This Item Also Bought
About the Author
If you buy a new print edition of this book (or purchased one in the past), you can buy the Kindle edition for only $2.99 (Save 89%). Print edition purchase must be sold by Amazon. Learn more.
For thousands of qualifying books, your past, present, and future print-edition purchases now lets you buy the Kindle edition for $2.99 or less. (Textbooks available for $9.99 or less.)
Top Customer Reviews
But remember, these 21 chefs are the Best of the Best, only one named for each year, so it is not surprising that some of the recipes include ingredients not readily available on every grocery shelf. The book is a celebration of these chefs and their ability to take anything from common to exotic ingredients to create combinations of foods that transcend the ordinary. It tells the story of each chef as an individual, honoring the influence and memory of James Beard. And like James Beard, what is clear in the stories of these chefs is the recurring theme of apprenticeship and passion for what they do.Read more ›
Which brings me to the James Beard Foundation's Best of the Best Cookbook, my new favorite of any cookbook I've read and certainly one of the best I've seen in a long time. As a cookbook it fills all the gaps. The art is truly beatiful, displaying the unique aesthetic and grace of each chef's restaurants and dishes with photography that excites without sticking within the bounds of traditional "food art." The included recipes are all dishes that have made these chefs famous, some never before released to the public, indicating the creativity and intuition of each American culinary master.
But the cornerstone of this cookbook is the chapter on each JBF Award winner. Wohl must have spent some serious time with each of her subjects to develop the chapters. The post-humous interviews on Jean-Louis Palladin is enough to make you lose sleep from excitement. I mean, I actually got tingles reading the chapters on my own personal heroes, Grant Achatz, Eric Ripert, Alfred Portale, etc. Not only do I feel like I understand them a little better, but that I know them now that I see what makes them tick, how they were so inspired and motivated to get to the be the best in America.
This cookbook isn't just another one to fill the shelves. It's a must have for any serious fan of American gastronomy.
The author does a terrific job of capturing the spirit and personality of each chef, illustrating them with personal stories and inspirations which I had not known prior to reading this book. Much like the chefs themselves, the book eschews the "celebrity" portion of being a James Beard Award winner. Rather, it concentrates on what makes each of them great at their craft. Ms. Wohl understands that it is the story of each chef that defines their culinary viewpoint; the distillation of their lives and experiences, and how that plays out on the plate.
The recipes and photos that are included in each chef's profile help to further define each of their culinary styles. As I read through each recipe, I was able to gain a greater understanding and appreciation of how each of the subjects worked with flavors, textures and techniques to express their stories in the dishes they create. Each recipe is concise and understandable, written to be prepared, not just admired.
Without a doubt, this book is one of my new favorites. I can't wait to read about the next chef who is recognized as the"Best of the Best".
Most Recent Customer Reviews
Went to this the foundation for dinner party a few years back. Its a nice book, there are better 'cookbooks' out there but for me, it was a reminder of great night out.Published 19 months ago by Skillsresearch
Good recipes, interesting text, but I was reading it on my Kindle Paperwhite. For some reason, I would try to turn to the next page and I'd end up six chapters away. Read morePublished 23 months ago by KatieScarlet
A gorgeous beautiful book. Suitable for the finest selection of "coffee table books". Also interesting and informative. Read morePublished 23 months ago by Midwest Lady
I love this book I was so happy to find it used and in such great condition, I am going to culinary school and I have found this book to be a great source of inspiration for my... Read morePublished on February 12, 2014 by Alex Martinez
This was a Christmas gift for my future son-in-law, who actually
had the honor to be part of a culinary/wine team who prepared
a meal at The James Beard House in New... Read more
it is a great book to sit down and read, knowing many of the chefs makes it even more meaningfulPublished on March 30, 2013 by Marda
WHAT A GREAT ADDITION TO MY COOKBOOK LIBRARY WHICH HAS OVER 2,000 BOOKS. 25 of the best US chefs and their backgrounds and recipes.Published on January 28, 2013 by Richard G. Schagrin