This book was given to me as a gift when I was a young sous chef in Washington, DC It was life-changing. My jaw dropped looking through it, with the stunning photos of the pristine kitchens, chefs in their crisp pressed chef whites, and of course, the stunning food. It was my first glance into the world of French Haute Cuisine, and I was fascinated. I knew I had to go and train in these kitchens, and I did. (See my post on- Notes From a Young Apprentice-Paris, Circa '84-'86.) Norman, I know our colleague, Thomas Keller, holds this book with the same reverence as we do, as do many other chefs of our generation.
This book was given to me as a gift when I was a young sous chef in Washington, DC It was life-changing. My jaw dropped looking through it, with the stunning photos of the pristine kitchens, chefs in their crisp pressed chef whites, and of course, the stunning food. It was my first glance into the world of French Haute Cuisine, and I was fascinated. I knew I had to go and train in these kitchens, and I did. (See my post on- Notes From a Young Apprentice-Paris, Circa '84-'86.) Norman, I know our colleague, Thomas Keller, holds this book with the same reverence as we do, as do many other chefs of our generation.
Adored this book. Life changing. I have had a very similar conversation with David Kinch on this 'bible book'. Thanks Terence!
It looked well-read, I might add.
It looked well-read, I might add.