Presented by Fritz Gubler
Text by David Glynn
Page count: 256 pages
Dimensions: 300 x 234 mm
Illustrations: 200+ colour
Format: softcover, with flaps
The stories of 20 of the world s greatest chefs and their place in the history of haute cuisine, accompanied by a signature dish recipe for each chef.
Ever wondered which ingredients combined to create today s superstar chefs? Did they learn to cook in their mothers kitchens? Collaborate with their contemporaries? Rebel against their mentors? Are they children of Escoffier? Do they stand in the shadow of the great Fernand Point?
These questions and their answers are all part of the story told in Great, Grand & Famous Chefs and Their Signature Dishes , a study of the development of haute cuisine and the rise of the chef-patron, from Marie Antoine Carême (the first celebrity chef, known as the king of chefs and the chef of kings ) to the superstar chefs of today such as Ferran Adria, Joël Robuchon, Thomas Keller, Gordon Ramsay and Australia s own Tetsuya Wakuda.
The book is presented in a roughly chronological order, with profiles of 20 chefs who have been influential in the development of haute cuisine throughout the 20th century. These biographical essays detailing the background, development, and influences of each chef, as well as their contribution to cuisine combine to present a complex portrait of the chef-patron: restaurateur, businessperson, artist, eccentric, self-promoter, bully, perfectionist, prodigy, rock star, upholder of tradition, genius, humble cook.
The large format and the quantity of well-chosen images contribute to this complex portrait by illustrating the many sides of the featured chefs: their food, their restaurants, their public faces, their labours in the kitchen, their artistry.
The inclusion of a signature dish for each chef adds a further ingredient to the mix, enabling the reader to cook and experience the food for themselves.
"synopsis" may belong to another edition of this title.
Fritz Gubler is a passionate hotelier. He commenced his career in the hotel industry as a chef, spending two years in London after his apprenticeship. He then completed his professional education in Switzerland at the famous Ecole HÃ´teliÃ¨re de Lausanne.
For several years Fritz worked for the uniquely Swiss hotel and resort chain MÃ¶venpick, significantly contributing to the opening of two hotels as well as the planning and operation of several restaurants.
In 1975 Fritz became part of the team responsible for planning and opening the Swiss Government financed Kenya Utalii College in Nairobi; still the leading hotel school in Africa. Fritz was the founding General Manager of the prestigious Leisure Lodge Club in Kenya and then for over six years managed the hotels of the German based Severin Hotel Group in Mombasa.
Fritz went on to oversee the final construction and opening of the huge Isis Hotel in Luxor, Egypt. This project presented many challenges, including the significant archaeological discoveries that halted construction several times, as well as the necessity to adapt hotel operations to local cultural beliefs and expectations.
In 1988 Fritz arrived in Sydney and introduced a Swiss style of hotel management training by developing the Blue Mountains Hotel School, now seen as the pinnacle of hotel education within Australia. He was both the Chairman (until November 2008) and a founder of the Orion Hotels Schools, consisting of seven highly respected institutions in various parts of the world.
With the publication of Great, Grand & Famous Hotels, Waldorf Hysteria and Great, Grand & Famous Chefs and Their Signature Dishes, Fritz Gubler has added the role of publisher to his list of accomplishments. With further titles in production, the list will grow into a series of fine books reflecting the subjects that Fritz is passionate about.Review:
It's an absorbing read. Choosing 20 iconic chefs, Gubler, a seasoned gourmet traveller, who's eaten at all the world's best places, takes acknowledged signature dishes such as Tetsuya Wakuda's famous confit ocean trout and US chef Thomas Keller's oysters and pearls and examines what they have to say about the personality of the chefs who came up with them.
A glance down the list which yields everything from the UK's Raymond Blanc's asparagus and sabayon to Gordon Ramsay's cappuccino of white bean and truffles proves one thing. It's the dining public who decide which creation will stand and end up most associated with famous names. --Daile Pepper, WAToday
This is a book I'm seriously loving. They are the chef whose food started my personal passion for the kitchen and cooking. If I am cooking just for my own pleasure it is still the roots of the food I most love to cook. It is also a book that shows enduring passion for the craft of cooking some of those careers spanning at least half a century, even longer in the case of Bocuse... I'm just loving it! --Ann Oliver - Food Editor/Publisher
We can all come a step closer to cooking like a world famous chef... ----Fiona Donnelly, The Courier Mail, 15/09/2009
"About this title" may belong to another edition of this title.
Book Description 2009. Paperback. Book Condition: New. Paperback. Great, Grand & Famous Chefs and their signature dishes traces the story of the 20th century's most famous chefs through the line of succession, beginning with the incomparable Antonin Care.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 256 pages. 1.250. Bookseller Inventory # 9780980466720
Book Description 2009. Paperback. Book Condition: New. Paperback. Great, Grand & Famous Chefs and their signature dishes traces the story of the 20th century's most famous chefs through the line of succession, beginning with the incomparable.Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. 256 pages. 1.250. Bookseller Inventory # 9780980466720