Culinary Arts: Influential Chefs and Food Experts
This is a guide to information resources in the field of culinary arts.
“...no one is born a great cook, one learns by doing.”
Inluential Chefs and Food Experts
- Antonin CaremeWheaton, Barbara. "Carême, Antonin (1783–1833)." The Oxford Companion to Food, edited by Tom Jaine, Oxford University Press, Inc., 3rd edition, 2014. Credo Reference.
Cooking for Kings: the life of Antonin Car^eme, the first celebrity chef by
"Cuisinier, architect, and one of the most prolific writers of the 19th century, Car#65533;me was the founder of a classic cuisine that would influence generations of chefs. In this well-researched book, Ian Kelly deftly recounts the exploits of this remarkable man." --JACQUES P#65533;PIN Aunique feast of biography and Regency cookbook, Cooking for Kings takes readers on a chef's tour of the palaces of Europe in the ultimate age of culinary indulgence. Drawing on the legendary cook's rich memoirs, Ian Kelly traces Antonin Car#65533;me's meteoric rise from Paris orphan to international celebrity and provides a dramatic below-stairs perspective on one of the most momentous, and sensuous, periods in European history--First Empire Paris, Georgian England, and the Russia of War and Peace. Car#65533;me had an unfailing ability to cook for the right people in the right place at the right time. He knew the favorite dishes of King George IV, the Rothschilds and the Romanovs; he knew Napoleon's fast-food requirements, and why Empress Josephine suffered halitosis. Car#65533;me's recipes still grace the tables of restaurants the world over. Now classics of French cuisine, created for, and named after, the kings and queens for whom he worked, they are featured throughout this captivating biography. In the phrase first coined by Car#65533;me, "You can try them yourself."
Call Number: ML TX649.C37 K44 2004ISBN: 9780802714367Publication Date: 2004-05-01
- Auguste EscoffierA brief biography and links to more information, from the Les Amis d'Escoffier Society of New York.
- Escoffier, Auguste (1846–1935)"Escoffier, Auguste (1846–1935)." The Oxford Companion to Food, edited by Tom Jaine, Oxford University Press, Inc., 3rd edition, 2014. Credo Reference.
Escoffier: the king of chefs by
Auguste Escoffier (1846 -1935) was the first great star of modern cooking. Acknowledged during his lifetime as the greatest chef in the world, his clientele included Edward VII and Kaiser Wilhelm II, as well as the leaders of society and of fashion. Kenneth James traces Escoffier's career, from his humble origins on the French Riviera to Paris, London, and New York. Escoffier: The King of Chefs also presents the dishes, from eggs to lobster, on which Escoffier had both a lasting influence and strongly held views.
Call Number: ML TX649.E8 J36 2002ISBN: 9781852853969Publication Date: 2003-05-02
Auguste Escoffier: Memories of My Life by
During his lifetime, Auguste Escoffier changed the course of culinary history and extended the fame of French cuisine throughout the world. In Memories of My Life, Escoffier provides a record of his life, his philosophy, and his art.
Call Number: ML TX649.E8 A3 1997ISBN: 9780442023966Publication Date: 1996-09-01
- Julia Child FoundationBiography, videos, podcast, and more.
Appetite for Life: the biography of Julia Child by
Julia Child became a household name when she entered the lives of millions of Americans through our hearts and kitchens. Yet few know the richly varied private life that lies behind this icon, whose statuesque height and warmly enthused warble have become synonymous with the art of cooking. In this biography we meet the earthy and outrageous Julia, who, at age eighty-five, remains a complex role model. Fitch, who had access to all of Julia's private letters and diaries, takes us through her life, from her exuberant youth as a high-spirited California girl to her years at Smith College, where she was at the center of every prank and party. When most of her girlfriends married, Julia volunteered with the OSS in India and China during World War II, and was an integral part of this elite corps. There she met her future husband, the cosmopolitan Paul Child, who introduced her to the glories of art, fine French cuisine, and love. Theirs was a deeply passionate romance and a modern marriage of equals. Julia began her culinary training only at the age of thirty-seven at the Cordon Bleu. Later she roamed the food markets of Marseilles, Bonn, and Oslo. She invested ten years of learning and experimentation in what would become her first bestselling classic, Mastering the Art of French Cooking. Now, her career is legend, spanning nearly forty years and still going strong. Generations love the humor and trademark aplomb that have made Julia a household name. Resisting fads and narrow, fanatical conventions of health-consciousness, Julia is the quintessential teacher. The perfect gift for food lovers and a romantic biography of a woman modern before her time, this is a truly American life.
Call Number: ML TX649.C47 F57 1997ISBN: 9780385483353Publication Date: 1997-09-15
- James Beard"Beard, James Andrew (1903 1985)." Encyclopedia of American Food and Drink,2nd edition, edited by John F. Mariani, Bloomsbury, 2014. Credo Reference,
Epicurean Delight: the life and times of James Beard by
The author of 22 books, James Beard encouraged and instructed an entire generation of cooks, both fledgling and professional. Now comes an anecdotal biography of one of the most influential and beloved of America's cooks--complete with his own favorite recipes. 50 photographs.
Call Number: ML TX649.B43 J66 1992ISBN: 9780671750268Publication Date: 1992-10-01
- Alice Waters"Waters, Alice Louise (1944 )." Encyclopedia of American Food and Drink, 2nd edition, edited by John F. Mariani, Bloomsbury, 2014. Credo Reference.
Alice Waters and Chez Panisse: the romantic, impractical, often eccentric, ultimately brilliant making of a food revolution by
In an authorized biography-the story of Alice Waters, Chez Panisse, and the San Francisco 1970s counterculture food revolution that invented "American cuisine" Not so long ago it was nearly impossible to find a cappuccino or a croissant in this country, and goat cheese and mesclun lettuce were virtually unheard of. Most people had no idea what "organic" food was, and even fewer thought about "sustainable farming." But in 1971, in a corner of Berkeley, California, a young Francophile named Alice Waters opened a small counterculture restaurant for her friends called Chez Panisse and launched an entirely new way of thinking about and serving food in America. Without an ounce of business sense or financial discipline, Alice relied on the coterie of devoted friends and followers who developed around her and on her strong principles of, among other things, using only locally grown and organic ingredients at the peak of their seasons, to keep her restaurant afloat. It was a reckless, extravagant, inexperienced venture that would have failed at any other time and place, but that instead-somehow-turned into a food revolution. Today, Alice Waters may be the most important figure in the culinary history of North America. Chez Panisse revolutionized what it means to eat out and gave birth to a new nationwide cuisine-the first in this country not associated with a single region or ethnic group, the first "American" cuisine. Gourmet's 2002appraisal ranked Chez Panisse as the best restaurant in America, and The New York Timeshas called Alice "the mother of American cooking." Alice has become a public figure, revered and idolized by many. The first "foodie," she has become a famous chef, activist, advocate, and spokeswoman whose personal beliefs have become the values of an entire food movement. But her complex personal character is hardly known at all. Thomas McNamee was selected by Alice to document her story and was given exclusive access to her and her closest friends, to the Chez Panisse archives, and to private collections and memorabilia. As the story unfolds over the decades, we learn of her many passionate loves, her marriage, her divorce, the birth of her daughter Fanny, her failures, her critics. We come to know the extraordinary cast of characters who have formed the ever-shifting Chez Panisse community-a make-shift family with complex relationships, competing interests, and a strange, almost cultish, devotion to each other and to their work.
Call Number: TX910.5.W38 M36 2007ISBN: 9781594201158Publication Date: 2007-03-22
Edna Lewis: At the Table with an American Original by
Edna Lewis (1916-2006) wrote some of America's most resonant, lyrical, and significant cookbooks, including the now classic The Taste of Country Cooking. Lewis cooked and wrote as a means to explore her memories of childhood on a farm in Freetown, Virginia, a community first founded by black families freed from slavery. With such observations as "we would gather wild honey from the hollow of oak trees to go with the hot biscuits and pick wild strawberries to go with the heavy cream," she commemorated the seasonal richness of southern food. After living many years in New York City, where she became a chef and a political activist, she returned to the South and continued to write. Her reputation as a trailblazer in the revival of regional cooking and as a progenitor of the farm-to-table movement continues to grow. In this first-ever critical appreciation of Lewis's work, food-world stars gather to reveal their own encounters with Edna Lewis. Together they penetrate the mythology around Lewis and illuminate her legacy for a new generation. The essayists are Annemarie Ahearn, Mashama Bailey, Scott Alves Barton, Patricia E. Clark, Nathalie Dupree, John T. Edge, Megan Elias, John T. Hill (who provides iconic photographs of Lewis), Vivian Howard, Lily Kelting, Francis Lam, Jane Lear, Deborah Madison, Kim Severson, Ruth Lewis Smith, Toni Tipton-Martin, Michael W. Twitty, Alice Waters, Kevin West, Susan Rebecca White, Caroline Randall Williams, and Joe Yonan. Editor Sara B. Franklin provides an illuminating introduction to Lewis, and the volume closes graciously with afterwords by Lewis's sister, Ruth Lewis Smith, and niece, Nina Williams-Mbengue.
Call Number: eeBook Academic Collection (EBSCOhost)ISBN: 9781469638553Publication Date: 2018-04-13
- Craig Claiborne"Claiborne, Craig (1920 2000)." Encyclopedia of American Food and Drink, 2nd edition, edited by John F. Mariani, Bloomsbury, 2014. Credo Reference.
The Man Who Changed the Way We Eat: Craig Claiborne and the American food renaissance by
"A big juicy dish bubbling with scandals and rivalries, thickened with oft-told secrets, chock full of random bits as if a boxful of mementos had been upended into the stew. Dig in, and it is likely to persuade you that this Clark Kent of a food editor really did exert superpowers on the cultural life of twentieth-century America" (The Washington Post). In 1957, America was a gastronomic wasteland. One man changed all that. From his perch at the New York Times, Craig Claiborne led America's food revolution. He took readers where they had never been before, and brought Julia Child and Jacques Pépin to national acclaim. He introduced us to the foods and tools we take for granted today, from crème fraîche and balsamic vinegar to arugula and the salad spinner. And he turned dinner into an event--dining out, delighting your friends, or simply cooking for your family. But the passionate gastronome led a conflicted personal life. Forced to mask his sexuality, he was imprisoned in solitude and searched for stable and lasting love. In The Man Who Changed the Way We Eat, acclaimed biographer Thomas McNamee unfolds a new history of American gastronomy and reveals in full a great man who until now has never been truly known.
Call Number: ML TX649.C55 M38 2013ISBN: 9781451698442Publication Date: 2013-03-12
A Feast Made for Laughter by Call Number: ML X649.C55 A33 1983ISBN: 9780030640070Publication Date: 1983-09-01
A Chef's Talea memoir of food, France, and America by Call Number: ML TX649.F74 A3 1994ISBN: 9780394586007Publication Date: 1994-03-22Before Pierre Franey created the 60-Minute Gourmet column in The New York Times and became a bestselling author and host of his own television series, he was the executive chef at one of America's great French restaurants: Le Pavillon. Now Franey recalls his early days with reminiscences and classic recipes. Photos.
The Apprentice: my life in the kitchen by
In this captivating memoir, the man whom Julia Child has called "the best chef in America" tells the story of his rise from a frightened apprentice in an exacting Old World kitchen to an Emmy Awardwinning superstar who taught millions of Americans how to cook and shaped the nation's tastes in the bargain. We see young Jacques as a homesick six-year-old boy in war-ravaged France, working on a farm in exchange for food, dodging bombs, and bearing witness as German soldiers capture his father, a fighter in the Resistance. Soon Jacques is caught up in the hurly-burly action of his mother's café, where he proves a natural. He endures a literal trial by fire and works his way up the ladder in the feudal system of France's most famous restaurant, finally becoming Charles de Gaulle's personal chef, watching the world being refashioned from the other side of the kitchen door. When he comes to America, Jacques immediately falls in with a small group of as-yet-unknown food lovers, including Craig Claiborne, James Beard, and Julia Child, whose adventures redefine American food. Through it all, Jacques proves himself to be a master of the American art of reinvention: earning a graduate degree from Columbia University, turning down a job as John F. Kennedy's chef to work at Howard Johnson's, and, after a near-fatal car accident, switching careers once again to become a charismatic leader in the revolution that changed the way Americans approached food. Included as well are approximately forty all-time favorite recipes created during the course of a career spanning nearly half a century, from his mother's utterly simple cheese soufflé to his wife's pork ribs and red beans. The Apprentice is the poignant and sometimes funny tale of a boy's coming of age. Beyond that, it is the story of America's culinary awakening and the transformation of food from an afterthought to a national preoccupation.
Call Number: ML TX649.P47 A3 2003ISBN: 9780618197378Publication Date: 2003-04-10
Food and Friends: recipes and memories from Simca's cuisine by
View recipes from Food and Friends.The coauthor of Mastering the Art of French Cooking shares an irresistible feast of reminiscence and recipes. Simone "Simca" Beck first met Julia Child in 1949 in the women's cooking club Cercle des Gourmettes in Paris. Soon afterwards, the two began collaborating on what would become Mastering the Art of French Cooking. During her extraordinary career, Simca was mentor and friend to a generation of cooks and food writers. In Food and Friends, she interweaves tantalizing recipes and menus with a wonderfully evocative account of her Normandy childhood, her madcap escapades in 1920s Paris, her work with Julia Child, and her friendships with James Beard, Craig Claiborne, M.F.K. Fisher, and Richard Olney, among others.
Call Number: ML TX649.B44 S56 1991ISBN: 9780140178173Publication Date: 1993-11-01
- Marcella HazanBittman, Mark. “Remembering Marcella.” New York Times Magazine, Nov. 2013, pp. 46–48. Academic Search Premier
- Judy RogersAsimov, Eric. :Judy Rodgers, Chef of Refined Simplicity, Dies at 57." New York Times, 3 Dec. 2013.
- M. F. K FisherKort, Carol. "Fisher, Mary Frances Kennedy." A to Z of Women: American Women Writers, 3rd edition. Facts On File, 2016. Credo Reference,
The Gastronomical Me by
In 1929, a newly married M.F.K. Fisher said goodbye to a milquetoast American culinary upbringing and sailed with her husband to Dijon, where she tasted real French cooking for the first time.The Gastronomical Me is a chronicle of her passionate embrace of a whole new way of eating, drinking, and celebrating the senses. As she recounts memorable meals shared with an assortment of eccentric and fascinating characters, set against a backdrop of mounting pre-war tensions, we witness the formation not only of her taste but of her character and her prodigious talent.
Call Number: ML TX 633 .F518 1989ISBN: 9780865473928Publication Date: 1989-10-10
M. F. K. Fisher among the Pots and Pans by
From her very first book, Serve It Forth, M.F.K. Fisher wrote about her ideal kitchen. In her subsequent publications, she revisited the many kitchens she had known and the foods she savored in them to express her ideas about the art of eating. M.F.K. Fisher among the Pots and Pans, interspersed with recipes and richly illustrated with original watercolors, is a retrospective of Mary Frances Kennedy Fisher's life as it unfolded in those homey settings--from Fisher's childhood in Whittier, California, to the kitchens of Dijon, where she developed her taste for French foods and wines; from the idyllic kitchen at Le Paquis to the isolation of her home in Hemet, California; and finally to her last days in the Napa and Sonoma Valleys. M.F.K. Fisher was a solitary cook who interpreted the scenario of a meal in her own way, and M.F.K. Fisher among the Pots and Pans provides a deeply personal glimpse of a woman who continues to mystify even as she commands our attention.
Call Number: eBook Academic Collection (EBSCOhost)ISBN: 9780520255555Publication Date: 2008-07-03
- ALUMNI BIO: ANTHONY BOURDAIN '78From the Culinary Institute of America.
- Anthony Bourdain RememberedMoskin, Julia and Ainara Tiefenthäler. "Anthony Bourdain Remembered." New York Times, 8 Jun. 2018.
- Why Cooks Loved Anthony BourdainPatterson, Daniel. "Why Cooks Loved Anthony Bourdain." New York Times, 8 Jun. 2018.
- Anthony Bourdain: No ReservationsFrom the Travel Channel, links to episodes of Bourdain's television series, No Reservations
- Barbara TroppPace, Eric. "Barbara Tropp, 53, a Scholar Who Became an Innovative Chef." New York Times, 5 Nov. 2001.
- Mark PeelSeverson, Kim. "Mark Peel, Who Helped Forge a New Culinary Path, Dies at 66." New York Times, 21 Jun. 2021.
- Diana KennedyGrimes, William. "Diana Kennedy, Authority on Mexican Cooking, Dies at 99." New York Times, 29 Jul. 2022.
- Charlie TrotterGrimes, William. "Charlie Trotter Dies at 54; Chef Made Chicago a Must." New York Times, 5 Nov. 2013.
- Earl MacAuslandSheraton, Mimi. "Earle MacAusland Is Dead at 90; Founded Gourmet Magazine in '41; Instincts for Quality 'Key to Social Activity' ." New York Times, 6 Jun. 1980.
- George Lang"Lang, George (1924 2011)." Encyclopedia of American Food and Drink, 2nd edition. edited by John F. Mariani, Bloomsbury, 2014. Credo Reference,
- Sheila Lukins and Julee Rosso"Lukins, Sheila (1942-2009), and Julee "osso (1944-)." Encyclopedia of American Food and Drink, 2nd edition, edited by John F. Mariani, Bloomsbury, 2014. Credo Reference
- Irma Rombauer"Rombauer, Irma (1877 1962)." Encyclopedia of American Food and Drink, 2nd edition, edited by John F. Mariani, Bloomsbury, 2014. Credo Reference,
- Elizabeth David"David, Elizabeth (1913–92)." The Oxford Companion to Food, edited by Tom Jaine, Oxford University Press, Inc., 3rd edition, 2014. Credo Reference
- Gaston LeNotreField, Elizabeth. "Lenôtre, Gaston (1920–2009)," The Oxford Companion to Sugar and Sweets, edited by Darra Goldstein, Oxford University Press, Inc., 1st edition, 2015. Credo Reference
- Lionel PoilaneScott-Aitken, Lynelle. "Grand master gave France its daily bread - This Life." Sydney Morning Herald, The (Australia), Late ed., sec. News And Features, 23 Nov. 2002, p. 44. NewsBank: Access World News.
Recent News and Chef Profiles
- Italy’s Most Famous Chef Massimo Bottura Wants Us to Cook Our Way to No Food WasteBaker, Aryn. “Italy’s Most Famous Chef Massimo Bottura Wants Us to Cook Our Way to No Food Waste.” Time Magazine, vol. 199, no. 1/2, Jan. 2022, pp. 12–13. Academic Search Premier.
- Walid ai-Hattab, Chef for the Poor, Makes Soup for GazansOmer, Mohammed. “Walid Ai-Hattab, Chef for the Poor, Makes Soup for Gazans.” Washington Report on Middle East Affairs, vol. 39, no. 4, June 2020, pp. 46–47. MasterFile Elite
- Roland Mesnier, Pastry Chef to Five Presidents, Dies at 78Roberts, Sam. "Roland Mesnier, Pastry Chef to Five Presidents, Dies at 78." New York Times, 30 Aug. 2022.
- How a Sushi Chef Spends His SundaysLaterman, Kaya. "How a Sushi Chef Spends His Sundays."New York Times, 29 Jul. 2022.
- Mashama Bailey and Owamni Win Top Honors at James Beard AwardsFabricant, Florence. "Mashama Bailey and Owamni Win Top Honors at James Beard Awards." New York Times, 14 Jun. 2022.
- The 20 Most Influential Female Chefs and Restaurateurs Right NowFrom Open Table.
- 16 Black Chefs Changing Food in AmericaEligon, John and Julie Moskin. "16 Black Chefs Changing Food in America." New York Times, 16 Jul. 2019.
- 10 Black Chefs and Sommeliers Shaping the Culinary WorldFrom Open Table
- The Challenges That Keep Asian Chefs From Cooking How They WantTseng, Esther. "The Challenges That Keep Asian Chefs From Cooking How They Want." Bon Appetit, 1 July, 2022.
Contempoorary Food People
- Danny Meyer "Meyer, Danny (1958 )." Encyclopedia of American Food and Drink, 2nd edition, edited by John F. Mariani, Bloomsbury, 2014. Credo Reference