Widely recognized as the godfather of modern American cooking, Jeremiah Tower is one of the most influential cooks of the last forty years. In 2004, he rocked the culinary world with a tell-all story of his lifelong love affair with food, and the restaurants and people he encountered along the way..
NEW AMERICAN CLASSICS 1986
ALAIN DUCASSE: "Jeremiah Tower has been a cornerstone of American cuisine for the last twenty-five years; his standard of excellence and his imagination serve as examples to us all. Jeremiah Tower Cooks is not only a visionary reflection of today's cuisine, but it brings together the essence of this culinary maestro's excellence!"
DANIEL BOULUD: "This book provides the reader with a wealth of information, and I enjoyed the delicious recipes as well as the wry explanatory text. Jeremiah Tower's erudite references to other cookbooks and gastronomic luminaries have made me rethink my entire culinary library--this book will be one of its cornerstones."
JEREMIAH TOWER COOKS: 250 Recipes from an American Master 2002
Like a culinary Zelig, Tower seems to have popped up during key moments in modern food history. He was chef at Chez Panisse in the 1970s and is often credited with inventing "California cuisine." This Renaissance man of the culinary world has an opinion on everything, from frying eggs to aging game birds. An initial chapter of basic instructions is appropriately titled "Delights and Prejudices." Publishers Weekly
CALIFORNIA DISH 2003
JACQUES PEPIN: "The food of Jeremiah Tower has always satisfied my belly and my soul. He was there from the start and is more qualified than anyone else to tell the story of the American food revolution of the past thirty years."
DANNY MEYER: "I am glad to have this riveting, frontline perspective, which is at once fascinating, illuminating, and poignant. Those of us who have built American hospitality careers over the past couple of decades owe a major debt to this bush-whacking pioneer of product, pleasure, and promotion."