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Books for Cooks: Healthy Comfort av Art Smith

Books for Cooks: Healthy Comfort av Art Smith


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Å spise sunt bør fortsatt være deilig.

Registrer deg for vårt daglige nyhetsbrev for flere flotte artikler og smakfulle, sunne oppskrifter.

Sunn komfortAv Art SmithHarperOne, 255 sider, $ 28

Art Smith er en av flere mannlige kokker og matproffs som har nådd middelalderen, funnet seg misfornøyd med vekten og helsen, og oppnådde store endringer gjennom kosthold som ikke holdt dem fra maten de elsket (Mark Bittman og Peter Kaminsky er to andre). I Smiths tilfelle var det et mektig vekttap: mer enn 100 kilo.

Her har ebullient Smith, restauranteier og tidligere privat kokk for Oprah, produsert en vennlig, personlig bok med sunne oppskrifter-noen sørvendte, noen globale. Det er et deilig, seigt syvkornig brødbrød servert med geitost og rødløk; det er en kremet søtpotetsalat med en syrlig, oppsiktsvekkende dressing av sitron og lime; det er en enkel tallerken med brente kamskjell med fersk erte av mint. Boken er litt enkel i design og stil, fotografiet litt sliten, men skriften har glidelås, og oppskriftene leverer komfortløftet.


Friske kokker: Hvordan kokker går ned i vekt og holder det av

De åtte berømte kokkene her har mistet nesten 600 kilo ved å utøve hvert gram av kreativiteten på kjøkkenet. F&W avslører sine beste kostholds- og treningstips og sunne, deilige oppskrifter.

Da jeg jobbet på restauranter brukte jeg mesteparten av tiden på å finne ut hvordan jeg kunne legge til mer fett per kvadratmeter mat, sier kokken Rocco DiSpirito. "Jeg har kastet fisk i gåsefett og tilsatt foie gras i smør." Etter at legen hans fortalte ham at han trengte medisiner for høyt blodtrykk og kolesterol, begynte DiSpirito å kutte langt tilbake på mettet fett og sukker, eksperimentere med sunne ingredienser og trene. Til slutt mistet han 40 kilo og trimmet kroppsfettet fra over 20 prosent til 11 prosent. Hans matlaging er mye lettere nå enn det var i restauranttiden.

DiSpirito, som har delt sin suksess på TV -programmer som Den største taperen og i en ny bok, The Now Eat This! Kosthold, har gjenoppfunnet seg selv som en vekttapguru. Men han og aposs er ikke den eneste kokken som har klart å ta av overskytende kilo og holde dem unna, selv om restaurantmat har blitt stadig mer, ubeskjedent hedonistisk. Uansett om de er motivert av en lege eller aposs -råd, deres familier og apos -oppfordringer eller bare et konkurransedyktig ønske om å holde tritt med kokkene på kjøkkenet, har disse kokkene fullført triatlon, danset alene til Lady Gaga og trent i koreansk sverdkamp (kampsport), alt i jakt på sunnere kropper. Og like viktig var det at de endret måten de lager mat på. I stedet for å gjenta mantraet & quotFat er smak, & quot; disse sunne kokkene hyller verdien av lettere mat 𠅌itrus, et uberørt stykke fisk, urter —og søker etter nye sunne ingredienser og teknikker. Det som følger her er leksjoner og oppskrifter fra åtte nyslanke kokker, inkludert en burgermester, en konditori og en biff-eier, som alle har funnet ut hvordan de kan legge til mer smak, ikke fett, per kvadratmeter mat.

Video: Rocco DiSpirito demonstrerer hvordan du lager vietnamesisk nudelsuppe


Smith har skrevet tre prisbelønte kokebøker: Tilbake til tabellen Kjøkkenliv: Ekte mat for ekte familier og Tilbake til familien. Han bidro med oppskrifter og matlagingsråd til Spektrumet, den nyeste boken av kardiolog og New York Times bestselgerforfatter Dr. Dean Ornish. Han redigerer en månedlig artikkel på Oprah.com og bidrar med artikler til O, The Oprah Magazine. [4] Hans siste kokebok, (utgitt mai 2013), Art Smiths Healthy Comfort, har fokus på sunn matlaging og sunt liv, (utgitt av Harper One 2013).

9. oktober 2015 bekreftet Disney Parks Blog at Chef Smith åpner en ny restaurant (Homecoming: Florida Kitchen and Southern Shine) sommeren 2016 på Disney Springs. [5]

Vanlige tråder Rediger

Smith grunnla den ideelle organisasjonen Common Threads, som fokuserer på å lære barn om forskjellige kulturer gjennom mat og kunst. Common Threads har tjent over 750 barn og servert 2000 sunne måltider til barn i 2006. Han sitter i styret for "Kids Café", et ernæringsprogram, for barn i Minneapolis. Smith eier og driver en svært vellykket restaurant i Chicago kalt TABLE fifty-two samt Art and Soul i Washington, DC [6] [7] I 2009 samlet Smith inn $ 10.000 for Common Threads som deltaker i TV-showet Top Chef Masters , Sesong 1. [7] [8]

Smith har laget mat for mange kjendiser og statsoverhoder, inkludert president Barack Obama og Sveriges nåværende konge. [9] I tillegg til å være kokk for Floridas guvernør Bob Graham, lagde han mat til Floridas guvernør Jeb Bush, Romero Britto, filmstjernene Ali Landry og Eduardo Verástegui blant mange andre. Han har også dukket opp på Extreme Makeover: Home Edition. [10] Smith dukket også opp i et kokesegment i Lady Gagas ABC -spesial fra 2011 En veldig Gaga Thanksgiving der han og Gaga tilberedte et Thanksgiving -måltid med kalkun og vafler. Måneder senere ble Smith kjøkkensjef for Joanne Trattoria, en italiensk restaurant i New York City som eies av Lady Gagas foreldre. [11] Han var også en kjendisdommer i andre sesonger av realityprogrammene BBQ Pitmasters and Nailed It, i tillegg til at han konkurrerte i Chopped Season 24 All-Stars Tournament, og gikk videre til siste runde.

  • James Beard -prisen for 2002 for Tilbake til bordet: Reunion of Food and Family. [12]
  • 2001 Gourmand World Cookbook Award - Kategori, "For menneskelige verdier." [12]
  • Årets humanitære, 2007, James Beard Foundation [13]
  • I 2008 ble Art Smith hentet inn i Chicago Gay and Lesbian Hall of Fame. [14]

Smith bor i Jasper, Florida sammen med mannen sin, Jesus Salgueiro, en maler. De to giftet seg på Lincoln Memorial i 2011, etter å ha vært sammen i 10 år. De donerer tiden sin til mange årsaker, fra matlagingskurs for barn til humanitær hjelp. [15]

Rett før 50 -årsdagen ble Smith diagnostisert med diabetes. Senere gikk han på slankekur, og gikk ned 100 kilo. Smith prøver nå å spise seks små måltider om dagen. Han har også gjennomført mange maratonløp. [16]


Saket bøker

Skrevet med den samme underholdende og tilgjengelige stemmen som gjorde Nose to Tail Eating til en sertifisert foodie -klassiker, lærer denne vakre nye samlingen av oppskrifter av Fergus Henderson deg alt du trenger å vite for å forberede enda mer velsmakende innmatsklassikere, fra svinekrabbe, fennikel og okse tunge suppe, og presset griseøre til surdeigsbrød og smultre kaker, sjokoladebakt Alaska, brent sauemelk yoghurt og geitost ostekake, blant andre. Mens du tar deg gjennom mer enn hundre enkle, enkle å følge oppskrifter, forklarer Henderson hvorfor nesten alle deler av hvert dyr vi spiser er en deilig godbit som venter på hendene til en pasientkokk for å forberede det.

Denne boken ble rangert som 3 av Google Books til søkeord Kokebøker Mat Vinlaging av Ingredient novel.

Bok -ID for Beyond Nose to Tail's Books er Krar0BHrqlEC, bok som ble skrevet av Fergus Henderson, Justin Piers Gellatlyhave ETAG "L2pig2t7P9M"

Boken som ble utgitt av Bloomsbury Publishing USA siden 2008-12-06 har ISBN-er, ISBN 13-koden er 9781596918054 og ISBN 10-koden er 1596918055

Lesemodus i tekststatus er sann og lesemodus i bildestatus er sann


Oprah ’s Tidligere personlig kokk Art Smith serverer oppskrifter, kunst og sjel

Visst, han steg til kulinarisk berømmelse som Oprahs mangeårige personlige kokk, men det er så mye mer - og mindre i disse dager - til Art Smith.

Guruen til det sørlige kjøkkenet er nylig mager etter å ha mistet mer enn 100 kilo, og har begynt på en livsstilsoppgradering.

Reporter Donna M. Owens tok igjen Smith på Art and Soul, restauranten hans og baren inne på Liaison Capitol Hill -hotellet i Washington, DC

Den to ganger prisbelønte James Beard-kokken-som reiste verden rundt og lagde mat til alle fra Obamas til Dalai Lama-tilbereder fortsatt mat slik han liker det.

Etter å ha spist et måltid som inkluderte små tallerkener med kjernemelkstekt kylling, potetmos, salatgrønt og hjemmelagde mini-beignets, disket Smith litt om mat, bekjempelse av sult og flere nye tiltak.

Donna M. Owens: Foruten å bidra gjennom årene til O, Oprah magazine, du er også forfatter av tre prisbelønte kokebøker: Tilbake til bordet Kjøkkenliv: Ekte mat for ekte familier og Tilbake til familien. Fortell meg, hvorfor lager du mat?

Art Smith: Først og fremst elsker jeg å lage mat. Jeg brenner for mat, og jeg brenner for mennesker. Jeg elsker ideen om hvordan maten trøster, hvordan den gir oss næring. Viktigst av alt, det er ikke en kokk som ikke liker hvordan et godt måltid gir et smil i ansiktet på en person - bare det samspillet, som gleder mennesker.

GJØRE: Hvor kommer kjærligheten og lidenskapen fra deg?

SOM: Jeg tror det er noe som kommer fra familien min. Oppvokst av min mor, mine bestemødre, og så på at de lagde mat til familien, og jeg elsket det. Og selv i treningen min - jeg har jobbet for mange fantastiske kokker - fulgte reaksjonen og lidenskapen deres med å lage et måltid.

GJØRE: I kokebøkene dine skriver du med en slik kjærlighet til Sørlandet, hvor du er oppvokst i et lite samfunn i Florida. Hvordan informerer det din matlaging?

SOM: Jeg tror det som er viktig i det du gjør i livet, er at du er autentisk. Jeg er ikke fransk, jeg er fra Sør. Jeg vokste opp i Sør og mesteparten av livet mitt ble brukt der. Det er den jeg er, det er en del av min sjel. Jeg er oppvokst på dette utrolige stedet med fantastisk historie. Det er noe som kommer helt naturlig til meg.

Når du vokser opp og ser at kjeks blir laget - hvordan kunne du ikke like et kjeks? Og svinekjøtt er stort i sør. Vi sier at du spiser alt annet enn hviningen. Og det er mange flotte ting fra glasert skinke til fantastisk grillmat. Men en av tingene folk glemmer om Sørlandet er at vi også har en rik agrarisk kultur, så vi har mange ferske grønnsaker. Mange steder har ting endret seg, men det er virkelig en farm-to-table [filosofi].

Min mest favoritt med sørlig matlaging er at den har en veldig rik bakerv. Mange fantastiske kaker, fra rød fløyelskake, til Lady Baltimore -kake, til Hummingbird -kake, til god sjokoladekake. Det er mange virkelig flotte kaker og puddinger. Og også mye godt godteri: peanøtt sprø, praliner. Det er alt denne flotte, fantastiske tradisjonen.

GJØRE: Apropos Hummingbird-kake, jeg bestilte det mens jeg spiste for noen år siden på restauranten din i Chicago, Table Fifty-Two. Som resten av måltidet, var det utover deilig.

SOM: Jeg tror halve verden har hatt Table Fifty-Two Hummingbird cake! Det er fantastisk, kraften til Oprah Winfrey: vi laget den kaken for 10 år siden på showet. Jeg sier deg at på slutten av dagen vil det bli, “Han lagde god Hummingbird -kake og deilig stekt kylling, fordi den oppskriften er i kakens hall of fame!

GJØRE: Du har mottatt ros for arbeidet ditt med Common Threads [en ideell Smith grunnlagt i 2003 som lærer barn om mangfold og toleranse gjennom måltidstilberedning og moro]. Du har vunnet priser, laget mat for verdens ledere og gjort så mye. Hva er det neste for deg?

SOM: Det er forskjellige ting jeg vil gjøre. Jeg har laget mat for muligens alle mennesker i solsystemet, men jeg er veldig interessert i å lage mat for troppene, uansett hvor de måtte være rundt om i verden, og i Irak og Afghanistan. Jeg tror at disse hardtarbeidende menn og kvinner som setter livet på spill, trenger litt trøst, kjærlighet. Og viktigst av alt, ta med et element av helse.

Jeg er spent på å åpne andre restauranter som er sørlig inspirert. Faktisk gjør vi en i Atlanta som heter Red Velvet, en sørlig kveldsmatklubb som jeg er spent på.

GJØRE: Hva er den forventede åpne datoen?

SOM: Sensommer. Jeg har allerede begynt å lokke Atlanta -folk til det. Jeg tilbrakte litt tid med [filmskaper] Tyler Perry, og jeg har disse fantastiske karamellrullene jeg lager, og jeg kalte dem etter ham - Tyler ruller. Så jeg er spent. Vi får mange mennesker fra Atlanta på den andre restauranten. Atlanta, for de fleste sørlige, er New York City of the South, og det er stedet hvor alle drar. Det er en fantastisk by, så jeg gleder meg til å dra dit.

GJØRE: Hva annet har du som perkolerer?

SOM: Jeg er også spent på at vi lager et sunt konsept som heter Lyfe Kitchen. Alt dette skjedde etter at jeg gikk ned i vekt. Noen tidligere McDonald -ledere ønsket å sette sammen et raskt, sunt konsept. Så jeg har jobbet med dem og gitt dem råd om menyen. Det er ingen frityrgryter, det er ikke noe smør. Alle frukt og grønnsaker er økologiske. Desserter er veganske. Så vi prøver veldig hardt å lage sunne, rimelige og raske serveringsretter. Den første vil være i Palo Alto, California, og det er anslag for andre i hele landet.

GJØRE: Det høres spennende ut.

SOM: Vel, det er spennende. Faktum er at Amerika trenger rimelig, tilgjengelig helse, enten det er helsehjelp eller mat. Å ha tilgang er det viktigste. Jeg snakket med den nye [Chicago] -ordføreren Rahm Emanuel - og han sa at vi kommer til å jobbe hardt for å få slutt på dette problemet om ørkener i Chicago og i byområder over hele landet, så vel som distriktene. Dessverre, du vet, mange amerikanere blir sultne. Spesielt barn og kvinner. Og dette er noe som ikke burde skje.

En av tingene jeg innser fra å reise rundt i verden med Miss Winfrey og også på min personlige reise, er at vi ikke skjønner det meste av verden, de blir utfordret med de samme utfordringene som vi har. Vi lever i en verdensøkonomi - fra økonomi, men viktigst, kulturelt.

Jeg var i Kina, Shanghai, og [lokale] folk fortalte meg at det samme skjer der, som i dette landet, når det gjelder mennesker som har problemer med bearbeidet mat.

Jeg tror alle disse utfordringene vi har, den beste måten å håndtere dem på er sammen. Sammen kan vi løse disse problemene. Ingen i denne verden skal gå sulten. Vi kan alle jobbe sammen når det gjelder utdanning. Det kan gjøre oss fri, det kommer til å rette opp problemene vi har, enten de er fra et helsemessig synspunkt, eller om de er, politikk til kultur. Jo mer vi ser på oss selv som et verdenssamfunn, og ikke som denne typen polariserte fellesskap, at vi kan bli mye mer vellykkede.

GJØRE: Er mat den felles nevneren?

SOM: Jeg vet ikke noe som ikke ble gjort fantastisk uten mat involvert. Kjære, Herren hadde den siste middagen, OK! Og det er kong Arthurs bord og så videre. Hver hendelse i historien har mat vært en del av det. Jeg er en stor troende, du har ikke et møte med mindre du har mat! Det fungerer ikke. Mat er katalysatoren som engasjerer oss, den trøster oss, den bringer sammen. Vi elsker smaken av mat, vi elsker å samhandle med den. Jeg håper vi alle liker å dele maten vår, det er en av de store lærdommene i livet når du er et lite barn, er å lære å dele. Så jeg synes det er veldig, veldig viktig.

Av Donna M. Owens for PeterGreenberg.com. Donna M. Owens er en prisbelønnet journalist med base i Baltimore som rapporterer til trykte, kringkastede og elektroniske utsalgssteder over hele landet.

Relaterte koblinger på PeterGreenberg.com:

Maryland Style Fried Chicken
(laget for Oprah Winfrey)
Serverer 2-3

Protein
2 skinn på, bein i kyllingbryst
2 kyllinglår uten bein
2 kyllingtrommer

Marinade
1 qt kjernemelk
2 ss kosher salt
1 ss malt svart pepperkorn
1 ss cayenne

Breading
2 kopper selvhevende mel
1 kopp smuldret maisflak
1 ss kosher salt
2 ts granulert hvitløk

  • Mariner kyllingen minst 2 timer før tilberedning
  • Forvarm ovnen til 350 °
  • Forvarm frityrkokeren til 350 °
  • Fjern kyllingen fra marinaden og la den renne, ikke tørk den
  • Brød hvert stykke kylling separat, og pass på at det er et jevnt lag på alle sider
  • Legg brystene i frityrkokeren i 3 minutter, til de er gyldenbrune
  • Plasser brystene på et ovnsstativ som er plassert på toppen av en form og dekk med aluminiumsfolie Sett i forvarmet ovn (kyllingbrystene vil ta mer tid, så begynn med dem først)
  • Gjenta med kyllinglår og trommer, legg deretter til rist med bryst og dekk til med aluminium Kok i 10 minutter til

Art Smith ’s Geitost Drop -kjeks
Gjør 12 kjeks

2 kopper King Arthur selvhevende mel
1 ts salt
4 ss (2 gram) kaldt smør
4 ss (2 gram) geitost
1 kopp kjernemelk
Ekstra smør til smøreform og toppkjeks
1/4 kopp revet parmesanost

Forvarm ovnen til 425 grader F. Sett en 10-tommers støpejernspanne i ovnen mens den forvarmes. Ha mel og saltpulver i en mellomstor bolle. Skjær i smør og geitost. Lag en brønn i midten av ingrediensene og hell i melken. Rør til blandingen er fuktet, tilsett en ekstra spiseskje melk om nødvendig.

Fjern den varme skilleten fra ovnen og legg en spiseskje smør i den. Når smøret har smeltet, slipper du 1/4 kopp røre i pannen (bruk en muffinsskive for å slippe røren hvis du har en). Pensle toppen av kjeksene med smeltet smør. Stekes i 14-16 minutter til de er brune på toppen og bunnen. Fjern fra ovnen og dryss med 1/4 kopp revet parmesanost. Nyt varmt!


Bruk $ 49 på trykte produkter og få GRATIS forsendelse på HC.com

Kjære New York Times bestselgende kokebokforfatter Julia Turshen kommer tilbake med sin første samling oppskrifter med et sunnere inntrykk av den enkle, tilfredsstillende komfortmat som hun er kjent for.

Julia Turshen har alltid laget mat. Som barn hoppet hun over Easy-Bake Oven og gikk rett til den virkelige tingen. Gjennom hele livet har matlagingen vært konstant, og som fans av hennes populære bøker vet, handler Julias tilnærming til mat om så mye mer enn å legge middagen på bordet - det handler om kjærlighet, fellesskap, forbindelse og næring av kroppen og sjel.

I Rett og slett Julia, vil leserne finne 110 idiotsikre oppskrifter på mer næringsrike inntak av de enkle, trøstende måltidene Julia tilbereder oftest. Med praktiske kapitler som go-tos for hver kveld, hovedretter, veganske en-gryteretter, kyllingoppskrifter, enkle bakevarer og mer, tilbyr Simply Julia uendelig tilfredsstillende alternativer som består av tilgjengelige og rimelige ingredienser. Tenk på retter som stuet kylling med rømme + gressløkboller, Hasselback -gulrøtter med røkt paprika og sitron Ricotta -cupcakes - den slags smakfulle, men urovekkende mat alle vil lage hjemme.

I tillegg til hennes velprøvde oppskrifter, vil leserne finne Julias signaturelementer-hennes "syv lister" (syv ting jeg lærte av å være en privat kokk som gjør hjemmelaget enklere syv måter å bruke resterende kjernemelk på syv måter å bruke restegg Hvite eller eggeplommer), menyforslag og nyttige tilpasninger for kostbehov, sammen med personlige essays og bilder og nydelig matfotografering.

Som Melissa Clarks Middag eller Ina Garten Moderne komfortmat, ganske enkelt Julia kommer garantert til å bli en umiddelbar klassiker, den typen kokebok som vil inspirere hjemmekokker til å lage gode måltider i årene som kommer.


Grits

Hvis du ikke er fra Sør, satser jeg på at du har lurt på hva grits er. I likhet med polenta lages korn ved å male hvit mais kalt hominy. Før kjernene males, fjernes skrogene, noe som resulterer i en fin konsistens.

Korn ble viktig i sørlige retter fordi gårder i området vanligvis dyrket mais. Serveres vanligvis med frokost og sammen med egg, og grits brukes også til middag, ofte laget med greener eller toppet med sauterte reker. Sørlige kokker har tonnevis av metoder for å lage sine gryn. Den beste måten å smake på sin unike smak er kokt med fløte, smør og salt tilsatt etter smak.


Art Smith

Tilbake til Beste kokkemestere, Chef Art Smith er utøvende kokk og medeier av fem restauranter, inkludert Table fifty-two, Art and Soul, LYFE Kitchen, Southern Art og Joanne Tratorria. En gang daglig kokk for Oprah Winfrey, har den to ganger mottakeren av James Beard Award gjort vanlige TV-opptredener på programmer som f.eks. Iron Chef America, The Today Show, Nightline, Fox News, Extra, BBQ Pitmasters, Dr. Oz, Oprah, Top Chef, og Topp kokkemestere. En redaktør som bidrar til O, Oprah Magazine, Smith er også forfatter av tre prisbelønte kokebøker: Tilbake til bordet Kjøkkenliv: Ekte mat for ekte familier og Tilbake til familien. I tillegg til mat er filantropi en av kunstens lidenskaper. I 2007 mottok han prisen Humanitarian of the year fra James Beard Foundation. Etter å ha sett på seg selv Topp kokkemestere Sesong 1 og diagnostisert med diabetes, gjennomgikk Smith en fullstendig transformasjon og falt 100 kilo. Smith ser nå på hva han spiser - seks små måltider om dagen - og har løpt flere maratonløp.

Curtis Stone

Curtis Stone

Curtis Stone (curtisstone.com) er en internasjonalt kjent kokk, TV -vert, gründer og New York Times bestselgende forfatter. Hans filosofi om å lage mat slik Mother Nature hadde til hensikt inspirerer Curtis til å holde oppskriftene enkle, ved å bruke lokale, sesongbaserte og økologiske ingredienser og la maten snakke for seg selv. Curtis er anerkjent over hele verden for sin evne til å hjelpe hjemmekokker med å finne tillit til kjøkkenet med deilige, gjennomførbare oppskrifter og enkle tilberedningsteknikker.

Curtis ble født i Melbourne, Australia, og fant først sin lidenskap for mat mens han så på bestemoren som lager sin legendariske fudge og moren steker det perfekte svinekjøttet sitt. Han lærte raskt å sette pris på skjønnheten i å lage - og spise - hjemmelaget mat og elsket måten den brakte mennesker sammen. Den tidlige leksjonen ville til slutt bli Curtis 'etos og grunnlaget for hans kulinariske karriere.

Etter endt kulinarisk skole tok han seg en matlagingsjobb på Savoy Hotel i Melbourne før han dro til London, hvor han finpusset ferdighetene sine under det legendariske tre-stjerners Michelin-geniet, Marco Pierre White, på Café Royal, Mirabelle. og den høyt ærverdige Quo Vadis.

Curtis åpnet et multifunksjonelt kulinarisk hovedkvarter i Beverly Hills i januar 2014, med et testkjøkken og hans lille drøm, Maude (mauderestaurant.com).

Mens han bodde i London, dukket Curtis opp i flere britiske matlagingsprogrammer før han fikk øye på TV -produsenter i Australia. I en alder av 27 år ble han stjernen i en ny matlagingsserie kalt Surfer på menyen. Det var en internasjonal hit som førte til hans første amerikanske show, TLC’s Ta med hjemmekokken i 2006-samme år ble den blondhårede, blåøyde unge pistolen kåret til en av Mennesker magasinets mest sexy menn i live. Curtis brøt seg inn i amerikansk primetime nettverks -tv med opptredener på NBC Celebrity Apprentice, America's Next Great Restaurant og Than største taperen. I 2012 var Curtis co-vert for Bravo's Jorden rundt på 80 tallerkener og gjentok sin rolle som vert for nettverkets populære kulinariske konkurranse Topp kokkemestere, som kom tilbake for en femte sesong i 2013. I tillegg til dette er Curtis vert for den nye utgaven av Top Chef -serien, Topp kokkedueller, planlagt til luft i sommer. Som en hyppig gjest siden ABC The Chew's lanseringen i september 2011, ble Curtis offisielt med i ensemblets rollebesetning som en vanlig gjestvert i november 2013.

Som forfatter av fem kokebøker har Curtis delt sin kulinariske kunnskap med lesere over hele verden. Surfer på menyen og Surfe på menyen igjen (ABC Books 2004, 2005), skrevet med sin venn og andre Aussie -kokk Ben O’Donoghue, ble fulgt av Matlaging med Curtis (Pavilion 2005), en soloinnsats som feiret sesongmat og brakte kokkens ekspertise ned på jorden for hjemmekokken. Curtis bestemte seg for å bevise at god mat ikke trenger å være masete, og slapp deretter ut Avslappet matlaging med Curtis Stone: Oppskrifter for å sette deg i mitt favorittstemning (Clarkson Potter 2009).

Curtis lanserte sin femte kokebok, a New York Times bestselger: Hva er til middag ?: Oppskrifter for et travelt liv i april 2013 (Ballantine). Hans sjette kokebok er satt til utgivelse i april 2015. Curtis bidrar også til en rekke mat- og livsstilsblader. Han er matspaltist for de veldig populære O Magazine, bidrar hver annen gang. Debutspalten hans ble utgitt i oktober 2013 -utgaven.

Curtis utviklet Kitchen Solutions, en serie med slanke og funksjonelle kokekar, i 2007 etter å ha tilbrakt tusenvis av timer med hjemmekokker i sine egne kjøkken. Målet er å skape tillit til kjøkkenet med verktøy som hjelper til med å gjøre matlaging inspirert og uanstrengt. Den første kokken som debuterte med en eponym produktlinje på Williams-Sonoma, har Curtis utvidet sortimentet til å omfatte nær 250 varer, som i tillegg til Williams-Sonoma er tilgjengelig på HSN, Bloomingdales, Dillard's, Chef's Catalog, Belk og fine spesialforhandlere i hele USA, Canada, Mexico, Australia, Singapore og Belgia.

Curtis 'restaurant Maude (mauderestaurant.com) er kulminasjonen på alle hans livs- og karriereopplevelser fanget inn i en intim setting. Curtis drømte alltid om å åpne sin egen restaurant, så da den perfekte plassen i Beverly Hills ble tilgjengelig, hoppet han på sjansen til å gjøre den til sin egen. Curtis lidenskapsprosjekt Maude, oppkalt etter sin bestemor, tilbyr en markedsdrevet, prix-fixe månedlig meny designet for å skape en intim kokkens bordopplevelse for hele spisesalen, hvor hvert sete er i behagelig avstand til det åpne kjøkkenet. Hver måned inspirerer en enkelt ingrediens til en meny med ni smaksplater, og denne berømte ingrediensen er kreativt vevd i varierende grad gjennom hvert kurs.

Curtis har fremmet langsiktige relasjoner med veldedige organisasjoner rundt om i verden, inkludert Feeding America i USA og Cottage by the Sea og Make-A-Wish i Australia. Han bor for tiden i Los Angeles sammen med sin kone, skuespilleren Lindsay Price, den to år gamle sønnen, Hudson og golden retrieveren Sully. På fritiden liker han fotturer, hagearbeid, surfing - og matlaging. For Curtis gir matlaging alltid moro. "Det finnes virkelig ingen bedre gave enn et hjemmelaget måltid og en god latter rundt bordet."

Gail Simmons

Gail Simmons

Gail Simmons er utdannet kulinarisk ekspert, matskribent og dynamisk TV -personlighet. Siden showet startet i 2006 har hun lånt ut sin omfattende ekspertise som fast dommer i Bravos Emmy-vinnende serie Topp kokk, for tiden i sin 18. sesong. Hun er også programleder for den kommende serien Topp kokkeamatører, som gir talentfulle hjemmekokker muligheten for livet til å teste sine ferdigheter i det berømte Top Chef -kjøkkenet. Et kjent ansikt i Top Chef -serien, hun fungerte som hovedkritiker på Topp kokkemestere, vert Topp kokk bare desserter og var dommer på Universal Kids Toppkokk Jr.. Gail er vertskap Iron Chef Canada og var medvert for Feedet på FYI.

Hennes første kokebok, Bringing It Home: Favorite Recipes from a Life of Adventurous Eating, ble utgitt av Grand Central Publishing i oktober 2017. Den er nominert til en IACP -pris for beste generelle kokebok, og inneholder tilgjengelige oppskrifter og smarte teknikker inspirert av Gails verdensreiser. Gails første bok, et memoar med tittelen Snakker med munnen full, ble utgitt av Hyperion i februar 2012.

Fra 2004 til 2019 var Gail Special Projects Director ved Food & amp Wine magazine. I løpet av sin periode skrev hun en månedlig spalte, bidro til å lage videoserien #FWCooks og jobbet tett med landets fremste kulinariske talent på arrangementer og kokkrelaterte initiativer, inkludert tilsyn med den årlige F & ampW Classic i Aspen, Amerikas fremste kulinariske arrangement. Før han jobbet på Food & amp Wine, var Gail spesialansvarlig for chef Daniel Bouluds restaurantimperium.

Gail er født og oppvokst i Toronto, Canada, og flyttet til New York City i 1999 for å gå på kulinarisk skole ved det som nå er Institute of Culinary Education. Hun trente deretter på kjøkkenet til legendariske Le Cirque 2000 og banebrytende Vong -restauranter og jobbet som assistent for Vogues anerkjente matkritiker, Jeffrey Steingarten.

I 2014 grunnla Gail og hennes forretningspartner Samantha Hanks Bumble Pie Productions, et originalt innholdsselskap dedikert til å oppdage og markedsføre nye kvinnelige stemmer innen mat og livsstil. Deres første serie, Stjernetallerkener- et samarbeid med Drew Barrymore's Flower Films and Authentic Entertainment - hadde premiere høsten 2016 på Food Network.

I tillegg er Gail en ukentlig bidragsyter til The Dish On Oz og dukker ofte opp på NBC I DAG, ABC God morgen Amerika, og Rachael Ray Show, blant andre. Hun har blitt omtalt i publikasjoner som People, New York Magazine, Travel + Leisure, Conde Nast Traveler, GQ, Entertainment Weekly, US Weekly, Los Angeles Times, og ble kåret til #1 Reality TV -dommer i Amerika av New York Post .

I februar 2013 ble Gail utnevnt til Entrepreneur-in-Residence ved Babson College, en veiledningsrolle der hun jobber med studententreprenører, og hjelper dem med å utvikle matrelaterte sosiale virksomheter. I april 2016 mottok hun Award of Excellence av Spoons Across America, en ideell organisasjon dedikert til å utdanne barn om fordelene med sunt kosthold. Hun er et aktivt styremedlem og tilhenger av City Harvest, Hot Bread Kitchen, Common Threads og Institute of Culinary Education.

Gail bor for tiden i New York City sammen med mannen sin, Jeremy og deres barn, Dahlia og Kole.

Hugh Acheson

Hugh Acheson

Hugh Acheson kommer tilbake som dommer for den tolvte sesongen av Topp kokk som seriedommer. En konkurrent på Topp kokkedueller som seriedommer. En konkurrent på Topp kokkemestere Sesong 3, Hugh er kokk/eier av Five & amp Ten, The National, Cinco y Diez, Empire State South og The Florence. I tillegg fungerer Acheson også som seriedommer i Bravos nyeste kulinariske konkurranseserie, Topp kokkedueller.

Hugh ble født og oppvokst i Ottawa, og begynte å lage mat i ung alder og bestemte seg for å gjøre det til sin karriere. Som 15 -åring begynte han å jobbe på restauranter etter skolen og lære så mye som mulig. I dag inkluderer Hughs erfaring å jobbe under kokken Rob MacDonald hvor han lærte stilisert fransk mat, vin og etikette på den berømte Henri Burger -restauranten i Ottawa, så vel som i San Francisco som kokkekokk med kokken Mike Fennelly på Mekka, og senere som åpning sous-chef med den berømte kokken Gary Danko på restauranten hans.

Ved å ta disse erfaringene utviklet Hugh en egen stil som smidde skjønnheten i Sør med smakene i Europa og åpnet den kritikerroste Athen, GA, restaurant Five & amp Ten i mars 2000. Hugh fortsatte med å åpne The National, med medkokk Peter Dale, i 2007. Hans Atlanta-baserte restaurant Empire State South åpnet i 2010 og sist, i 2014, åpnet Hugh både Cinco y Diez, i Athen og Firenze i Savannah.

Hughs friske tilnærming til sørlig mat har gitt ham mye anerkjennelse, inkludert Mat og vin Best New Chef (2002), AJC Restaurant of the Year (2007), en Rising Star fra 2007 fra StarChefs.com og vinner av deres Mentor Award i 2012, og en seks ganger James Beard-nominert for Best Chef Southeast (2007, 2008) , 2009, 2010, 2011 og 2012) og vinner i 2012. Kokk Mario Batali valgte Hugh som en av de 100 samtidige kokkene i Phaidon Press ' Coco: 10 verdensledende mester Velg 100 samtidige kokker.

In addition to running three restaurants, Hugh has published two cookbooks. His first, titled A New Turn in the South: Southern Flavors Reinvented for your Kitchen, was published by Clarkson Potter in the fall of 2011 and won the James Beard Award for Best American Cookbook in 2012. His second, titled Pick a Pickle: 50 Recipes for Pickles, Relishes and Fermented Snacks came out in the spring of 2014. He is in the process of writing his third, which is due out in 2015.

Wolfgang Puck

Wolfgang Puck

The name Wolfgang Puck is synonymous with the best of restaurant hospitality and the ultimate in all aspects of the culinary arts. The famous chef has built an empire that encompasses three separate Wolfgang Puck entities: Wolfgang Puck Fine Dining Group, Wolfgang Puck Catering, and Wolfgang Puck Worldwide, Inc.

Puck began cooking at his mother's side as a child. She was a chef in the Austrian town where he was born, and with her encouragement, Wolfgang began his formal training at 14 years of age. As a young chef he worked in some of France's greatest restaurants, including Maxim's in Paris, the Hotel de Paris in Monaco, and the Michelin 3-starred L'Oustau de Baumanière in Provence. At the age of 24, Wolfgang took the advice of a friend and left Europe for the United States. His first job was at the restaurant La Tour in Indianapolis, where he worked from 1973 to 1975.

Wolfgang came to Los Angeles in 1975 and very quickly garnered the attention of the Hollywood elite as chef and eventually part owner of Ma Maison in West Hollywood. His dynamic personality and culinary brilliance that bridged tradition and invention made Ma Maison a magnet for the rich and famous, with Wolfgang as the star attraction. He had an innate understanding of the potential for California cuisine, and was pivotal in its rise to national attention during the late 1970s.

From Ma Maison, Wolfgang went on to create his first flagship restaurant, Spago, originally located in West Hollywood on the Sunset Strip. From its opening day in 1982, Spago was an instant success and culinary phenomenon. His early signature dishes, such as haute cuisine pizzas topped with smoked salmon and caviar, and Sonoma baby lamb with braised greens and rosemary, put him and Spago on the gourmet map, not just in Los Angeles but throughout the world. Wolfgang and Spago earned many accolades during its popular 18 years in West Hollywood, including winning the prestigious James Beard Foundation Award for Outstanding Chef of the Year, twice, in 1991 and 1998, and the James Beard Foundation Award for Restaurant of the Year in 1994. Wolfgang is the only chef to have won the Outstanding Chef of the Year Award two times.

In 1983, following the success of Spago, Puck went on to open Chinois on Main in Santa Monica. His early exposure to Southern California's multicultural population intrigued him, inspiring him to fuse the Asian flavors and products of Koreatown, Chinatown, and Thaitown with his French- and California-based cuisine in a fine dining setting. Chinois on Main brought diners a fresh and imaginative Asian-fusion menu that laid the groundwork for fusion cooking in America.

In 1989, Wolfgang opened his third restaurant, Postrio, in the Prescott Hotel off San Francisco's Union Square. Postrio also draws upon the multi-ethnic nature of its surroundings. Its contemporary American cuisine, with its emphasis on local ingredients, continues to draw rave reviews in Northern California's highly competitive culinary market.

In 1997, Wolfgang moved Spago to an elegant setting on Cañon Drive in Beverly Hills. His Beverly Hills menu blazed new ground, with a combination of updated Spago classics and newly conceived items created by the award-winning talents of Managing Partner/Executive Chef Lee Hefter and Executive Pastry Chef Sherry Yard. The seasonal menu also draws from Wolfgang's favorite childhood dishes, offering a selection of Austrian specialties such as Wienerschnitzel and Kaiserschmarren. Spago Beverly Hills recently garnered two coveted Michelin Stars, one of only three Los Angeles restaurants to achieve this accolade.

In 2006, Wolfgang opened CUT, a sleek, contemporary steakhouse at the acclaimed Beverly Wilshire, a Four Seasons Hotel. After only one year, CUT earned a prestigious Michelin star. Wolfgang has changed the way Americans cook and eat by mixing formal French techniques and Asian- and California-influenced aesthetics with the highest quality ingredients. He also has changed the face of dining in cities throughout the nation, first in Los Angeles, then in Las Vegas, where he was the first star chef to create a contemporary fine dining restaurant, paving the way for other celebrated chefs and the city's metamorphosis into a dining destination.

After opening Spago in the Forum Shops at Caesars in 1992, Wolfgang went on to open five additional restaurants including Chinois in the Forum Shops at Caesars in 1998, Postrio at The Venetian and Trattoria del Lupo in the Mandalay Bay Resort and Casino in 1999, Wolfgang Puck Bar & Grill at MGM Grand in 2004 and CUT at The Palazzo in 2008.

Since 2001, Wolfgang and his Fine Dining Group have opened restaurants across the United States from Atlantic City (Wolfgang Puck American Grille at the Borgata Hotel Casino & Spa in 2006) to Maui (Spago at the Four Seasons Resort in 2001). These also include The Source in Washington, DC (2007), Wolfgang Puck Grille at MGM Grand Detroit (2007), Spago at The Ritz Carlton, Bachelor Gulch in Colorado (2007), Five Sixty by Wolfgang Puck at Reunion Tower in Dallas (2009) and Wolfgang Puck Bar & Grill at L.A. Live (2009).

Antonia Lofaso

Antonia Lofaso

Best known for her role on Topp kokk Sesong 4, Antonia Lofaso is one of America's most loved chefs and shows off her culinary skills with her feisty Italian personality on Top Chef: All Stars.

Most recently Lofaso has gone from television personality to business owner and is currently executive chef and owner of Black Market in Studio City, California. Fans of her restaurant on the west side can now experience her creations closer to home as her brand new restaurant Scopa currently opened its doors in Venice, California.

With a lifelong passion for cooking, Lofaso chased her dreams and has managed to balance her busy career with being a single parent. She shares her secrets and tips in her book The Busy Mom's Cookbook re-released in paperback.

Lofaso attended the prestigious French Culinary Institute, and upon graduating was hired at Beverly Hills' best known restaurant, Wolfgang Puck's Spago. Under the mentorship of Executive Chef Lee Hefter, Lofaso refined her skills and technique, and spent six years working at the famed L.A. hotspot. After mastering the cuisine at Spago, Lofaso made the difficult decision to leave and pursue a new adventure. Within weeks, she was hired by SBE to run the kitchen at their new upscale L.A. supper club, Foxtail. Upon starting her new role at Foxtail, Lofaso's career encountered a monumental boom when Bravo came calling and recruited her for Season 4 of its highly acclaimed cooking competition show Topp kokk. In addition to her restaurant and television experience, Lofaso can also include private chef to some of Hollywood's biggest stars in her repertoire.

She currently resides in Los Angeles with her daughter Xea.

Art Smith

Art Smith

Returning to Top Chef Masters, Chef Art Smith is the executive chef and co-owner of five restaurants, including Table fifty-two, Art and Soul, LYFE Kitchen, Southern Art, and Joanne Tratorria. Once day-to-day chef to Oprah Winfrey, the two-time James Beard Award recipient has made regular television appearances on programs such as Iron Chef America, The Today Show, Nightline, Fox News, Extra, BBQ Pitmasters, Dr. Oz, Oprah, Top Chef, og Top Chef Masters. A contributing editor to O, the Oprah Magazine, Smith is also the author of three award-winning cookbooks: Back to the Table Kitchen Life: Real Food for Real Families og Back to the Family. In addition to food, philanthropy is one of Art’s passions. In 2007 he received the Humanitarian of the year award from the James Beard Foundation. After watching himself on Topp kokkemestere Season 1 and being diagnosed with diabetes, Smith underwent a complete transformation and dropped 100 pounds. Smith now watches what he eats -- six small meals a day -- and has run multiple marathons.

Brooke Williamson

Brooke Williamson

Born and raised in Los Angeles, California, Brooke Williamson has carved out an impressive résumé of leading roles and achievements, including being the youngest female chef to ever cook at the James Beard House, winning Topp kokk Season 14 in Charleston, and most recently, being crowned the first winner of Tournament of Champions in spring 2020. Brooke was the runner up on Topp kokk season 10 in Seattle and also competed on Top Chef Duels.

Brooke began her career as a teacher’s assistant at the Epicurean Institute of Los Angeles, followed by her first kitchen position as a pastry assistant at Fenix at the Argyle Hotel, under the tutelage of Michelin-starred Chef Ken Frank. Next, she worked her way up to sous chef at Chef Michael McCarty’s Michael’s of Santa Monica. She later staged at the renowned Daniel restaurant by Daniel Boulud in New York City. Two years later, Williamson was appointed her first executive chef position at the notable Los Angeles restaurant Boxer. Then, she opened the Brentwood eatery Zax as Executive Chef, where she began to develop her signature California-inspired cuisine and met her husband and business partner, Nick Roberts.

In 2014, the couple debuted a unique four-in-one-concept, Playa Provisions, featuring a grab-and-go marketplace, King Beach an artisanal ice cream shop, Small Batch a seafood dining spot, Dockside and an intimate whiskey bar, Grain.

Brooke works alongside Roberts creating new menus and running the front and back of house, takes her chef talents on the road to local and national food events and festivals, and regularly participates in philanthropic efforts with No Kid Hungry.

Chris "CJ" Jacobson

Chris "CJ" Jacobson

Orange County-born C.J. Jacobson grew up relatively indifferent to food but his rich life experiences eventually converged to create an intense dedication to cooking. His craft is best described as "rustic-refined" and revolves around a profound respect for the hyper-seasonal, local ingredients he brings into his kitchen at Girasol in Studio City, CA, which he conceptually collaborated on with Jorge Pultera, former manager at The Ivy, Koi and Red O.

Jacobson has always been one for a good competition, even before starring on Topp kokk. He attended Pepperdine University in Malibu on a volleyball scholarship, made the U.S. National Volleyball Team, and just missed an opportunity to compete in the 2000 Olympic Games in Sydney. But a professional volleyball career took him to Belgium, Israel, and the Netherlands, where he discovered food could be exciting and inspiring. Returning to L.A. after his volleyball career, Jacobson did a three-day immersion at Mélisse, the Michelin two-star restaurant in Santa Monica where he realized the kitchen would be the next arena in which he would compete. He enrolled at the Le Cordon Bleu-affiliated College of Culinary Arts in Pasadena, graduating in 2004. Jacobson's first professional job was cooking at Axe, a highly regarded restaurant with an ingredient-driven California menu. He went on to work throughout Los Angeles and as a private chef for VIPs such as Arianna Huffington and Guess clothing's Marciano family.

A bout with cancer didn't slow Jacobson down but fueled his intensity for cooking and love of life. After his first appearance on Topp kokk in 2007, he assumed the position of executive chef at The Yard, a gastropub in Venice. The following year, Jacobson participated in the renowned James Beard Celebrity Chef Tour. In 2012, he staged at the world-renowned Copenhagen restaurant Noma.

When he's not in the kitchen, Jacobson enjoys music and has recently rediscovered his passion for the game of volleyball. But leisure time is scarce, as the dedicated 37-year-old chef is consumed by the study and preparation of food.

Dale Talde

Dale Talde

Chef Dale Talde has competed twice on Topp kokk in season four in Chicago, and season eight, All-Stars in New York City. He also went back to the kitchen to compete on Top Chef Duels. Dale’s passion for cooking began at a young age in his native Chicago where he learned to prepare meals alongside his mother in the kitchen. The proud son of Filipino immigrants, he grew up immersed in his family’s cultural heritage, while also enjoying the life of a typical American kid.

Dale applies this distinct Asian-American experience to his menus and hospitality concepts. His tie to culture and the arts is a strong and subtle thread in all his creations. In September of 2015, Dale’s released his first cookbook, Asian American, to rave reviews. Beyond Asian American food, he has opened and consulted on projects focused on Cantonese cuisine, Japanese cuisine, Italian cuisine, traditional bar and grills, rooftops, and nightclubs. A builder and inventor at heart, he drives the creative process for his company Food Crush Hospitality. In 2019, Dale opened Goosefeather at the Tarrytown House Estate in New York, and in the following year, it was named one of Esquire’s Best New Restaurants in America. One of his upcoming projects includes the opening of Talde Noodle and Dumpling in LaGuardia Airport’s newly renovated Terminal B Headhouse.

He has also competed on Hakket, Iron Chef America, Knife Fight and was also head judge on Knife Fight season 4, as well as guest judge on both Hakket og Beat Bobby Flay. With a strong connection to media, Dale goes beyond creating brick and mortar concepts and writes screenplays, develops show treatments, and builds creative content for social media platforms and more.

David Burke

David Burke

Blurring the lines between chef, artist, entrepreneur and inventor, David Burke is one of the leading pioneers in American cooking today. His fascination with ingredients and the art of the meal has fueled a thirty-year career marked by creativity, critical acclaim and the introduction of revolutionary products and cooking techniques. His passion for food and for the restaurant industry shows no signs of slowing down.

Burke graduated from the Culinary Institute of America and soon thereafter traveled to France where he completed several stages with notable chefs such as Pierre Troisgros, Georges Blanc and Gaston Lenôtre. Burke's mastery of French culinary technique was confirmed when, at age 26, he won France's coveted Meilleurs Ouvriers de France Diplome d'Honneur for unparalleled skill and creativity with his native cuisine. Burke returned to the U.S. as a sous chef for Waldy Malouf at La Cremaillere and then for Charlie Palmer at The River Café, where he ascended to executive chef and earned three stars from New York Times.

In 1992, Burke opened the Park Avenue Café with Smith & Wollensky CEO Alan Stillman, and then, in 1996, he became vice president of culinary development for the Smith & Wollensky Restaurant Group. Burke has been honored with Japan's Nippon Award of Excellence, the Robert Mondavi Award of Excellence and the CIA's August Escoffier Award. Nation's Restaurant News named Burke one of the 50 Top R&D Culinarians and Time Out New York honored him as the "Best Culinary Prankster" in 2003. In May 2009, Burke was inducted into the Who's Who of Food & Beverage in America by the James Beard Foundation. In that same month, he also won the distinctive Menu Masters award from Nation's Restaurant News, naming him one of the nation"s most celebrated culinary innovators.

In February 2012, Burke was honored by the culinary school at Johnson & Wales University with the Distinguished Visiting Chef Award, which is given to the world's most influential and celebrated chefs. In November 2012, he was named Restaurateur of the Year by the New Jersey Restaurant Association. In the same month, he was honored with a Concierge Choice Award, celebrating the best in New York City hospitality, winning the best chef award. In 2013, Burke was nominated to "Best Chefs America," a new benchmark in American cooking whereby chefs name the peers who are the most inspiring and impressive in the business. In 2013, the David Burke Group was recognized by Restaurant Hospitality magazine as having one of the "Coolest Multiconcept Companies in the Land." The article highlights restaurant corporations with an enviable business concept that others can't wait to replicate. In addition, it cites the numerous incarnations of Chef Burke's creative vision, from David Burke Townhouse to David Burke Fishtail, from Burke in the Box to David Burke's Primehouse.

Chef Burke's vast talents have been showcased recently on television, including season two of Topp kokkemestere, a guest spot on the Every Day with Rachael Ray show and as a mentor to Breckenridge Bourbon distiller Bryan Nolt on Bloomberg's small-business television series The Mentor. In 2013, he returned to season five of Topp kokkemestere.

Burke's visibility as a celebrity chef has also led to consultant positions with hotels, cruise lines and food experts. Most recently, he was invited to join the Holland America Line Culinary Council alongside renowned international chefs Jonnie Boer, Marcus Samuelsson, Jacques Torres, Charlie Trotter and Elizabeth Falkner. In this capacity, Burke will consult on the cruise line's culinary initiatives, including the Culinary Arts Center enrichment program, and provide signature recipes which will be featured on all 15 ships. In 2003, Burke teamed up with Donatella Arpaia to open davidburke & donatella (now known as David Burke Townhouse, of which he has sole ownership). In 2005 came David Burke at Bloomingdale's, a dual-concept restaurant offering both a full service Burke Bar Café on one side and a Burke in the Box eat-in concept on the other.

In 2006 Burke opened up David Burke’s Primehouse in The James Hotel Chicago. His restaurant collection continued to grow that same year when he purchased culinary career began under founders Markus and Hubert Peter. His next ventures included David Burke Prime at Foxwoods Resort Casino in Connecticut and David Burke Fishtail in Manhattan, both of which opened in 2008. In February 2011, he opened David Burke Kitchen at The James Hotel New York in SoHo, bringing his signature whimsical style to downtown Manhattan.

In 2013, Burke made great strides in expanding his restaurant empire and enhancing his partnerships with other reputable companies. In the summer of 2013, he opened Burke's Bacon Bar in the James Hotel Chicago, a high-end sandwich and "to-go" concept featuring artisan and top-notch bacons from around the country. BBB features Burke's signature "Handwiches" -- palm-sized sandwiches packed with creative combinations of fresh ingredients -- as well as salads and sweets, all featuring bacon, in some form, as an ingredient. In 2014, Burke will bring his SoHo concept, David Burke Kitchen, which features modern takes on farmhouse cuisine, to the ski resort town of Aspen, Colorado.

During his tenure at The River Café, Burke began experimenting with interesting ingredients and cooking techniques. His first culinary innovations, including Pastrami Salmon (now available through Acme Smoked Fist), flavored oils and tuna tartare, revolutionized gastronomic technique. During his 12-year period at the Park Avenue Café, Burke created GourmetPops, ready-to-serve cheesecake lollipops. His Can o' Cake concept, where cake is mixed, baked and eaten from a portable tin, is used throughout his restaurants. Most recently, he teamed with 12NtM to create two non-alcoholic sparkling beverages, available in gourmet retailers such as Whole Foods and at his New York locations. Additionally, Burke is actively involved with culinology, an approach to food that blends the culinary arts and food technology. To that end, he is the chief culinary advisor to the Skinny Eats line of flavor-enhancing produtts.

In 2011, Burke received the ultimate honor presented to inventors: a United States patent. It was awarded to him for the unique process by which he uses pink Himalayan salt to dry-age his steaks. Burke lines the walls of his dry-aging room with brickes of the alt, which imparts a subtle flavor to the beef and renders it incredibly tender. Burke's steaks can be dry-aged for anywhere from 28 to 55, 75, or even as long as 100 days using this process.

Burke's first cookbook, Cooking with David Burke, and his second, David Burke's New American Classics launched in April 2006. He is currently working on his third book, due out in 2015.


Cookbooks Are So Much More Than Recipes and Photographs

I recently came upon a copy of the first US edition of Elizabeth David’s 1951 cookbook, French Country Cooking. Written soon after the end of World War II, as rationing in the UK was coming to an end, the sense of discovery is still present on every page. But like Mastering the Art of French Cooking, co-authored by Julia Child, Simone Beck and Louisette Bertholle, Erma Rombauer’s The Joy of Cooking or Marcella Hazan’s The Classic Italian Cookbook, among others, that provided several generations of cooks, amateur and professional alike, with the knowledge that is a stepping stone to a life of cooking, it offers recipes, instruction, and some basic cultural context but no pictures, no travelogue, no personal stories of cooking or enjoying meals with friends and family, no broader cultural commentary. So different from the cookbooks of today, books that, in addition to providing recipes and instructions on technique and ingredients, often have story, narrative, intended to illuminate a recipe or a culture or context, to be read as personal essay, coffee table book, travel and lifestyle book.

As a longtime home cook and cookbook lover, I have observed this evolution without really stepping back to analyze how cookbooks have changed over the past several decades. When I did, I could think of no better person to speak to than Matt Sartwell, the manager of the New York bookstore, Kitchen Arts and Letters. Kitchen Arts and Letters stocks some 12,000 books about food and drink, including 8,000 cookbooks, and has been a precious resource for food professionals and home cooks alike for more than 30 years.

The most obvious difference, Sartwell told me, is that, with some notable exceptions, even the most practical of cookbooks have, “a strong visual element, made more possible and less expensive by color printing, the fact that everybody now has a camera that doesn’t require film.”

That may be the most obvious difference, but not the most important. “People want something larger than a recipe collection,” Sartwell observes, they “want a voice and an authority.” Not so different from other books.

Some of the authors of cookbooks we grew up on allowed their voices to be heard—the American author Laurie Colwin for example (although her books were more essay with recipes) or the English writer Patience Gray (who described one of her books as an “autobiographical cookery book”). And some writers today stick pretty much to the recipe. But even books that seem more purely instructional, such as David Tanis’s A Platter of Figs, often go beyond recipe. As Tanis describes, “[T]his is a book about eating as much as it is about cooking. About eating with friends—and cooking for friends—and why that matters so much.”

If the author brings personal elements into the book in an elegant and entertaining way, the book can become memoir through food.

Today’s readers are drawn to an authentic voice—it may be fun, it may be conversational, it may be more formal, but the author’s voice must come through.

Michael Smith, the chef and co-owner of the Inn at Bay Fortune on Prince Edward Island, Canada, a place known across Canada and beyond for its open fire “Feast”, made with ingredients from the farm at the Inn or on the island, has written ten cookbooks. Smith is also an avid reader and is thoughtful about books and writing. He describes his books as “conversational,” intended, he told me, “to bring the reader into the recipe.”

Gilbert Pilgram, the executive chef and owner of San Francisco’s Zuni Café, favors books by authors speaking in their own voices, like Cal Peternell, a Chez Panisse alum, whose first cookbook, Twelve Recipes, Pilgram describes as “brilliant, written in fun voice.” For Alex Saggiomo, a New York based CIA-graduate who has an extensive collection of cookbooks and who currently works and has written recipes for Blue Apron, the author must offer something unique, in a voice that allows the reader to be lost in the recipe, to enjoy the experience, not just the instruction.

A good example of this, says Sartwell, is Melissa Clark, who brings her personal voice to her books, as well as to her columns in De New York Times, engaging the reader from the start. Her book, In the Kitchen with a Good Appetite, is great for everyday recipes, ideas, and variations on ideas. It does not have the kind of visuals many books today have, but she pulls the reader in by opening with a family food story and builds that relationship with food stories woven throughout the book.

The balance between the personal, the narrative, and the delivery of the recipe or instruction is a delicate one. Readers do not necessarily need or want the story of every ingredient, or to know where every element of the recipe was developed or even whether the author’s grandmother taught them to make the dish. Like the contemporary restaurant menu, it is possible to provide too much information or detail that does not add to the reader’s understanding and enjoyment.

If the author writes well and illuminates the culture around the dish, I am happy to spend hours poring over it. And if the author brings personal elements into the book in an elegant and entertaining way, the book can become memoir through food, personal essay, and that can be wonderful as well, though even more difficult to pull off.

While an authentic and engaging voice is important, perhaps above all, the author must have and project authority, a thorough knowledge and competency. This has not changed much over the past few decades. Without authority, there is no book. Or at least no book worth reading—or using for that matter.

There are books, often more than one, about many, but not all, cuisines in the world, stretching from Europe to the Americas to Asia.

I was a bit surprised to learn that the biggest selling book at Kitchen Arts and Letters in 2018 was The Noma Guide to Fermentation by Rene Redzepi and David Zilber. Redzepi is recognized in the food world and among foodies as a genius, and there would likely be an audience for the book based solely on his reputation at his Copenhagen restaurant Noma, but it is also meticulously researched, tested, everything you need to know about fermentation and much more. It is not so much voice, but authority that compels people to buy it.

Authority today can be relatively specific. As Matt Sartwell points out, no one would mistake a Thomas Keller cookbook for a book on weeknight menu planning and 30-minute recipes for a family of four. Nor would Gwyneth Paltrow, to name just one, whose healthy recipes are very well suited to a busy family life, be viewed as an authority on the types of complex dishes for which great chefs like Keller or Joel Robuchon are known. Healthy eating too is its own category. The same goes for Chinese cooking or Peruvian or Indian cuisine.

That specificity reflects another shift in the focus of cookbooks, according to Sartwell, away from the general cookbooks of the past toward the more specialized. As tastes evolve and become broader and more sophisticated, as readers eat more globally and ingredients that were once considered unusual become more available, it is difficult for a single book or even series of books to deliver recipes appealing to all of those tastes. And for the author to establish authority beyond the specific. There are certainly a few exceptions, but for the most part, professionals and home cooks alike look to books in the specific region, style, type of ingredient, for recipes and cooking tips.

There are books, often more than one, about many, but not all, cuisines in the world, stretching from Europe to the Americas to Asia and elsewhere. And within those cuisines there are books devoted to single preparations or ingredients, be it paella, or gnocchi or ramen. Michael Smith currently collects cookbooks focused on open fire cooking. Two recent cookbooks Kitchen Arts and Letters features are a book on gnocchi and a scientific guide to Neapolitan pizza making. Such books offer obvious benefits to culinary professionals, but even home cooks, with backyard pizza ovens and cryovac machines, are buying them up.

What about the visual elements, the photographs or drawings of the food, the kitchen, the countryside or city streets that at their best convey not only the beauty of the food, but its context and culture? Images are so common, even expected, according to Sartwell, that there are “plenty of people who won’t buy a cookbook that doesn’t have lots of images and people who won’t buy a cookbook that doesn’t have a picture for every recipe.”

A picture accompanying a recipe, suggests Alex Saggiamo, is used by readers as a point of comparison, a “measuring stick.”

Gilbert Pilgram told me he thinks pictures give people comfort, that readers are nurtured by images that provide the opportunity to imagine or enjoy the convivial dining experience or at least an idealized version of that experience, the experience described by David Tanis.

There is something to that as well. But whether cooking from a recipe or just leafing through a cookbook in my favorite reading chair, I am drawn to photographs or drawings that express the aesthetics and art of the food, the experience of preparing and sharing a meal, and that convey the context, the culture, the place food occupies in people’s lives.

One other development that is hard to ignore—the waves of celebrity chef cookbooks that seem to be prominently displayed in restaurants as well as bookstores. I am not talking about cookbooks by celebrities, although some of those can be useful, but books by professional chefs. Most of them are aspirational for the home cook—“aspirational” is a word I heard a lot when asking around—except for the rare weekend warrior, we lack the time, the access to ingredients, the staff of sous chefs, the knife skills, to execute many of the dishes in such books.

It seems obvious why a chef would do such a book. Gilbert Pilgram told me that at certain levels of the business, a cookbook is expected, even a requirement. Every public relations firm in the business, he says, will push a chef to publish—to get the name of your restaurant out there, to separate yourself from the crowd, to expand your audience. A successful cookbook, according to Pilgram, can expand the chef’s reputation, and restaurant, to a national market.

Culinary professionals may buy such books to get into the mind of the chef. Why do home cooks buy such cookbooks? Gilbert Pilgram and Matt Sartwell agree that such books have value only if they include recipes for the dishes and techniques for which the chef is known, not made easier or more accessible for the reader. Home cooks want to see what Thomas Keller or Paul Bocuse or Massimo Bottura is thinking, what makes them different, unique, genius.

And beyond the recipes and the glimpse into the mind of the chefs, such books can be souvenirs of wonderful meals, reminders of dishes, places, and experiences that are special.

There are cookbooks that manage to bridge the gap between the aspirational and the practical, books by professional (or celebrity) chefs that teach, illuminate, lead the home cook to make choices and to own the result. De Zuni Café Cookbook, by the late Judy Rogers, is one such book. David Tanis has written several in addition to his New York Times columns. Alex Guarnaschelli, whose mother was cookbook editor, and is herself a chef—in fact, an “Iron Chef” as well as a frequent guest on numerous Food Channel shows—has a book on everyday cooking that Matt Sartwell says is particularly attuned to the needs of a busy home chef. And every home cook, and chef, has favorites as well.

So while I still turn to cookbooks for recipes and cooking ideas and instruction, and treasure the sense of discovery that all great cookbooks seem to convey, there is no better souvenir of a trip to a wonderful place, or birthday present, or armchair vacation, than a cookbook with a voice that touches me, drawings or photographs that express and amplify the beauty of the food, describe the culture and food’s place in it, the people who grow it, who make it, and who eat it. And that explores the experience of eating as a communal act.


If you are working on slimming down that waistline, Instant Loss (about $8) can help. It contains 125 dishes that the author used on her personal journey to a healthy weight. They tend to highlight the use of fresh vegetables and are based on easy-to-find ingredients.

  • Mostly dairy- and grain-free recipes
  • 30-day meal plan
  • Not all recipes are for instant pots

Under Pressure

Instant Pots achieve all this thanks to their numerous settings and modes, which you can activate with the push of a button.

Cooking has long been the domain of the patient and well-practiced. Conjuring up healthy, hearty dishes requires a perfect storm of flawlessly implemented tasks. First, there's careful meal planning. Next, the accumulation of fresh ingredients, lovingly selected to cater to the palates and moods of your friends and family. Then, there's prep, which takes some serious organizational skills and can include peeling, cutting, seasoning, and more. And finally, the execution, which requires meticulous time management, knowledge of the necessary utensils, and a familiarity with food science. The entire process is at best, intimidating, and at worst, terrifying. It's no wonder that many of the cooking-challenged resort to eating stovetop noodles every day.

That's where the Instant Pot comes in. These supercharged pressure cookers not only make delicious meals at lightning speed, but they take a lot of guesswork out of the mix, too. In addition to pressure cooking, which simulates the effects of long braising, you can use them to steam vegetables, sauté proteins, make rice, and slow cook soups. Despite not having a bake mode, you can even proof and bake fluffy bread. Instant Pots achieve all this thanks to their numerous settings and modes, which you can activate with the push of a button.

It sounds like a lot, but the right Instant Pot cookbook will walk you through everything, step by step. More than just supplying ingredient lists and recipes, they'll tell you exactly which settings to use and for how long. Many of these cookbooks will also explain how an Instant Pot works and provide tips and tricks to streamline the cooking process.

The Hallmarks Of A Good Cookbook

How you choose the best cookbook for yourself will depend on your personal tastes, budget, and diet, but regardless of your selection, there are a few key things every cookbook needs to get right.

To start, they need to be well organized. Even if the recipes are mind-blowing, it's going to get frustrating fast if you're constantly finding desserts in the appetizer section, or meat-based dishes in a vegetarian chapter. The best cookbooks feature clear layouts with intuitive food groupings. They'll use large headings and subheadings, photos of completed dishes, helpful tables, and bold text. You can also expect a comprehensive glossary, so you can understand cooking-specific terms without having to look them up.

They need to be versatile. An authoritative cookbook will not only have hundreds of recipes boiled down to uncomplicated terms, but they should provide variations on them. In the event that you're allergic to an ingredient or simply don't have it on hand, these books need to present substitutions for you to try instead. On top of that, they've got to be well-rounded. Even if you're getting a niche cookbook that focuses on a specific theme like the keto diet, it should still include everything from vegetarian options and nutritious bakes to decadent desserts, stocks, and soups.

Instant Pot cookbooks, in particular, need to school you on all things related to the machine. Even if you still have your product manual, it's always helpful to get a crash course on how an Instant Pot operates. Your cookbook should explain the basics on how to use one, when and how to clean it, what each function is capable of, and more. Further to that, they'll cover common pitfalls and mistakes to avoid. You should expect low-maintenance recipe guidelines that detail pressure levels and cooking times. If the cookbook you're considering has these features, it's likely a winner.

Cookbooks Through The Ages

Long before Julia Child or Martha Stewart came to be, humans were setting down recipes and passing them along to each other. Nearly every society participated, from ancient China and the Arabic world to Rome and Greece. Ancient gourmands didn't always write their cookbooks like we do today, preferring to employ dialogues and poems on occasion instead. And if you read Cookery and Dining in Imperial Rome — an old tome penned in the 4th century — you'd find out how to get around pesky inconveniences like the lack of refrigeration and how to disguise the flavor of stale bird meat.

Writers from the medieval period often penned cookbooks in a folksy manner that seems vague to us today, but would have made a lot of sense back then. For example, one collection from 16th century England advises chefs to "heat water until it was a little hotter than milk that comes from a cow." You could also find books like The Forme of Cury, an extensive collection of 14th-century English recipes written by the chief master cooks of King Richard II. It contains over 200 recipes that use rare and valuable spices of the time like nutmeg and cardamom. Since lavish banquets were the ultimate medieval status symbol (after owning a bed, of course), it's no surprise that royal chefs would use extravagant ingredients.

With the advent of the printing press, it was much easier to publish books on any subject, including how to manage a household and prepare food. In places like England and Holland, noble families were in fierce competition over who could throw the most sumptuous banquets, increasing the demand for top-notch instruction. By the middle of the 1600s, cookery had become an art form, and many in-demand chefs published their own recipe books. It would take another 200 years for a cookbook to be penned with the domestic reader in mind. Modern Cookery for Private Families, written by Eliza Acton in 1845, established the modern format that we still use today, such as listing ingredients and suggested cooking times alongside each recipe.

The 1920s saw the birth of the fictional character Betty Crocker in America, dreamed up by General Mills to respond to baking questions sent in by customers. Betty became well known over the ensuing decades. She solidified her place in the annals of cooking history with the publication of Betty Crocker's Picture Cook Book in 1950. It was a massive hit, and since then, cookbooks have evolved to encompass almost every type of cuisine and diet you could imagine, from gluten-free and paleo versions to Star Trek and Star Wars-themed varieties.



Kommentarer:

  1. Aegeus

    Ganske riktig! It is good thought. I call for active discussion.

  2. Deortun

    Slipp meg fra det.

  3. Miles

    Jeg blir med. Det var og med meg. La oss diskutere dette spørsmålet.

  4. Forbes

    effectively ?

  5. Evrain

    Your message, just the grace

  6. Cretien

    In your place I would not have done.



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