Books & Cookbooks

Kitchen Confidential

Kitchen Confidential

[Adventures in the Culinary Underbelly]

Anthony Bourdain attended the Culinary Institute of America 25 years ago, has been in the restaurant business ever since, and is currently the executive chef of the restaurant “Les Halles” in New York. His book “Kitchen Confidential” is both an autobiography and an essay on the world of restaurants, and is written in an unusual tone of honesty and bluntness. A highly entertaining, instructive and fascinating read.

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In Which She Finally Gets Her Hands On Pierre Hermé’s Book

In Which She Finally Gets Her Hands On Pierre Hermé's Book

Last fall, I met the friend of a friend at a party and discovered to my great excitement that he worked for none other than pastry chef Pierre Hermé, at his rue Bonaparte pâtisserie. I had been coveting his new recipe book called “Mes Desserts Préférés” for a little while, and when I mentioned that to my new friend, he said he could try and have a copy signed for me. I nodded. Vigorously.

It took a number of weeks, missed calls and missed appointments to arrange it, but my daydreams about this beautiful book easily carried me through the wait. I finally went to collect it at the production center in the 15th arrondissement, in a small pastry shop with a discreet sign which the untrained eye would miss. It was just before new year’s eve, and this was where the huge quantity of holiday orders were being made and assembled, fresh from the morning. A lot of these are orders for Pierre Hermé’s signature macarons. (A macaron is made of two disks of light almond meringue, held together by a layer of cream.) Since nothing but the perfect macarons make it into the gift boxes, my friend was sweet enough to also give me a few small broken ones, which I shared with my parents and Maxence (aren’t they the luckiest bunch?).

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The Cookbooks To End All Cookbooks

The Cookbooks To End All Cookbooks

Introducing the most beautiful cookbooks of all times : Le Grand Livre de Cuisine d’Alain Ducasse and his little brother Le Grand Livre de Cuisine d’Alain Ducasse – Desserts et Pâtisseries, both generous Christmas gifts from my parents.

Alain Ducasse, for those of you who may not be familiar with the character, is one of the greatest (and probably richest) French chefs of this era. A creative genius, he owns and operates restaurants in New York, Monaco and Paris, and also runs a cooking school. I can’t imagine how busy his life must be, but he reportedly manages to take part in all the decisions – large or small – that concern his business.

And these books you see here, ladies and gentlemen, these books contain The Knowledge. In it, Ducasse shares the recipes he has elaborated and perfected over the 25 years of his career. Targeted at professionals, the first volume has over 700 (yes, seven hundreds) savory recipes, while the second one offers the key to more than 250 desserts and pâtisseries.

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Les Desserts Préférés de Pierre Hermé

Mes Desserts Préférés

[Pierre Hermé's Favorite Desserts]

Pierre Hermé is a world famous pastry chef. His stores in Paris, New York and Tokyo are designed like jewellery stores and are constantly crowded, with lines often going around the corner. He is a very prolific and inventive chef, who actually imagines new pastry lines twice a year, a spring/summer collection, and a fall/winter collection. His creations are always aesthetically perfect, but his real focus is on layering flavors, pleasing the palate and astonishing the tastebuds. Many of his findings and inspirations, revolutionary at the time, get adopted by other pastry chefs to become classics.

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