The season's most exciting cookbooks come from the hypermodern kitchens of world-famous chefs. Jeffrey Steingarten samples the culinary wizardy.This is the winter of the monumental cookbook—massive in weight, unwieldy in bulk, extravagantly illustrated, and regally bound. Three of them are publishing milestones — unprecedented, pioneering works and ...
... I had been waiting for months to get my hands on them.
They will be read and discussed and cooked from for years to come. Each is the offspring of one of the world's most admired chefs—alphabetically, Grant Achatz, Heston Blumenthal, and Thomas Keller—and each enables us to reproduce, in theory, some of the most avant-garde cooking of our generation. ...
Full Story: MASTER CLASS; on Vogue.com
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