Chefs' Fridges: More Than 35 World-Renowned Cooks Reveal What They Eat at Home (英語) ハードカバー – イラスト付き, 2020/5/19
"A fridge is a window into one’s soul: a tell-all about one’s idiosyncrasies, affinities and whims. In Chefs’ Fridges, leading US restaurateurs from coast to coast open their aluminium doors. As they spill their culinary secrets and wax poetic about arcane ingredients, these masterful visionaries reveal their guilty pleasures and home-cooking philosophies." -- C Magazine
"When Chefs’ Fridges showed up, my afternoon was planned! And while I’m curious that Carla Hall likes Koeze’s Cream-Nut peanut butter, or that Anthony Rose uses Soom tahini, what is taking me down an internet rabbit hole are the plastic containers meticulously labeled with various colors of painters tape, the mysterious homemade concoctions that these pros keep in weekly rotation." -- Porchlight Book Blog
"In the five years since Carrie Solomon and Adrian Moore’s book Inside Chefs’ Fridges was released, the collective fascination with the world’s leading culinary personalities has only intensified. Through dynamic photography, interviews and improvised recipes, the fully stocked sequel, Chefs’ Fridges, illustrates how the contents of a fridge reveal its owner’s character…peeking inside the larders of beloved food figures feels all the more compelling." -- T: The New York Times Style Magazine
"Fridges have a lot of stories to tell, especially if they’re in the kitchen of a notable cook. Chefs’ Fridges is fortuitously timed." -- Bloomberg
Find out what gastronomic gurus from around the globe—José Andrés, Alice Waters, Daniel Boulud, Jean-Georges Vongerichten, Ludo Lefebvre, and Barbara Lynch, among them—are stashing in their own kitchens in the glossy pages of this new publication of revealing photos and profiles focused on the fridges of culinary legends. -- Boston Globe
When the world’s most esteemed chefs shed their whites and head home to their kitchens, what do they reach for? Adrian Moore and Carrie Solomon were brave enough to ask. And their new cookbook provides all the juicy, full-color answers. Chefs’ Fridges gives us unprecedented access to iconic chefs’ personal kitchens, favorite brands and quirky personalities. In choosing the chefs, Moore and Solomon wanted to feature a wide range of culinary creatives, from well-established Michelin chefs to up-and-comers just making their mark. What more could you want when standing before an open fridge together, deciding what to eat? -- Mercury News
Carrie Solomon is an American photographer and writer who lives in Paris. Since moving there in 2002, she has become one of France’s most renowned culinary photographers. She writes and shoots about food and travel regularly for ELLE France. In addition, she has authored, coauthored, and photographed many books including Inside Chefs’ Fridges, Europe with Adrian Moore, MAKERS Paris with Kate van den Boogert, and Une Américaine à Paris.
Adrian Moore is an award-winning palace concierge by day and a food and culture writer by night. When he is not keeping the secrets of food world luminaries and international jetsetters, he writes for publications like Conde Nast Traveler, Travel and Leisure, and Monocle. Canadian-born but raised in the U.S. to British parents, he lives in Paris.
- 発売日 : 2020/5/19
- ハードカバー : 272ページ
- ISBN-10 : 0062889311
- ISBN-13 : 978-0062889317
- 寸法 : 18.54 x 2.54 x 24.38 cm
- 出版社 : Harper Design; Annotated版 (2020/5/19)
- 言語: : 英語
- Amazon 売れ筋ランキング: - 999,183位洋書 (の売れ筋ランキングを見る洋書)
Some of these synthesized lessons include
1. Save the fats, bacon grease, chicken schmaltz, put it in the fridge and use it to pep up something later
2. Ferment the vegetables (and even some fruit), also use to enhance an otherwise bland dish
3. Lots of cheese
4. Keep Mirepoiz on hand, the book never enumerates this but a good majority of the fridges carry carrots, celery, and onion or some rift on that
5. Japanese condiments, maybe this is a fad on the rise, but all over the world chefs are stocking up on Japenese condiments
Also, this group seemed to be a specific set of friends and colleagues, and they didn't pick from a particularly wide variety of chefs (mostly fine dining and avant garde).
I hope the authors continue to do this exercise again in five or ten years, using some of the same chefs and some of whoever is big then.