Food & Wine asked 5 noted chefs with about-to-be
published cookbooks about each others' cookbooks (for the most
part) and why they regard them as both important and worthwhile.
Specifically:
- Bruce Aidell talks about Burma: Rivers of Flavor by Naomi Duguid ("simple home dishes from real families");
- Adam Roberts reviews Bouchon Bakery by Thomas Keller & Sebastien Rouxel ("both the recipes and tips make cooking at the most sophisticated level approachable for the home cook");
- Naomi Duguid looks at The Mile End Cookbook by Rae & Noah Bernamoff ("confident, good-humored yet respectful presentation of Jewish comfort food");
- Marcus Nilsson analyzes The Great Meat Cookbook by Bruce Aidells ("This book would help almost every home cook become better at cooking meat, and also at selecting, treating and storing it."); and
- Rae & Noah Bernamoff finish off with Magnus Nilsson's Fäviken ("It is a philosophy of food and food systems as much as it is a cookbook.")
Check out the complete reviews here.