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Photo credit: Ed Anderson |
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A Note From Tom |
Speaking as a chef who never went to cooking school, I’ve educated myself throughout my career by diligently dining out and immersing myself from cover to cover in certain cookbooks. As a young chef, I was enthralled by Jacques Pepin’s La Technique and La Methode, (in fact, for my 44th birthday, my wife Jackie got me signed first editions of each of these books) and Julia Child’s Mastering the Art of French Cooking. Barbara Tropp’s China Moon profoundly influenced my own Chinese cooking and gave me the confidence to take classic Asian food and put it in a non-Asian setting. Faith Willinger’s Eating in Italy was under my arm for my first trip to Northern Italy, and so many more cookbooks shaped and enriched my life.
These days, my personal library encompasses well over a thousand cookbooks, including several valuable first editions, and it would be a daunting task to pick my favorites. |
On the other hand, I can’t tell you how many times Jackie and I have thumbed through the stained and broken-backed copy of Joy of Cooking in our home kitchen looking for our favorite angel food cake or crisp waffle.
‘Cooking the Books,’ the theme of our upcoming Food Lovers Weekend at Hot Stove Society, has me excited because it gives our chef team a chance to share with you the books that awakened their passion and inspired them in their own style of cooking. Check out the list of participating chefs and books below. I hope you’ll join us.
Cheers,
Tom |
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Cooking the Books’ Participating Chefs and Books
- Chef Tom Douglas - China Moon, Thrill of the Grill, and Glorious Food
- Brave Horse Tavern Chef Brian Walczyk- Seven Fires: Grilling the Argentine Way, by Francis Mallmann
- Art of the Table Chef Dustin Ronspies of - A Return to Cooking, by Eric Ripert
- The Carlie Room Chef Dezi Bonow - The Dooky Chase Cookbook, by Leah Chase
- Hot Stove Society’s Chef Bridget Charters - The New Book of Middle Eastern Food, by Claudia Roden
- Tom Douglas Executive Chef Chris Schwarz - Gjelina, by Travis Lett
- Tom Douglas Executive Chef Eric Tanaka- L.A. Mexicano by Bill Esparza and Gustavo Arellano
- Tom Douglas Executive Chef Sean Hartley- Culinaria
- Lola Chef Matt Fortner- Made in Italy by Giorgio Locatelli
- Prosser Farm Chef Dev Patel- The Art of Flavor by Daniel Patterson and Mandy Aftel
- Hot Stove Society Chef Eric Stover- The Art of Living According to Joe Beef by David McMillan and Frederic Morin
- Dahlia Lounge Chef Brock Johnson- Bar Tartine by Nicolaus Balla and Cortney Burns
- Social Media Chef Herschell Taghap- The Slanted Door by Charles Phan
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