Stepping out from the shadows of their kitchens, chefs these days are admired and celebrated not only for their food but also their personalities, transforming them into culinary superstars loved by many. Unafraid to mingle with their audience and discuss everything from cooking to their personal lives, celebrity chefs of our modern times are inspirational and a reminder that behind every perfect plate of food is a lot of talent, passion, and a lust to be the very best.
Grant Achatz is a true-blue culinary champion. Life, On the Line, is his tale of hard work and gastronomic craving that sees him rise from working at The French Laundry to making his dream come true, serving contemporary dishes at his restaurant, Alinea. Moreover, the book is about courage and how, at the top of his game, Grant had to fight tongue cancer. Trusting an alternative treatment that leaves him without a sense of taste, Life, On the Line highlights Grant's determination and never-stop attitude that led him to continue cooking professionally, even when facing death.
Sarcasm and humor aplenty, Blood, Bones, and Butter is Gabrielle Hamilton's life story from her early years developing a passion for good food working with her mother to lying about her age so she could wash dishes in a restaurant. This enthralling journey that takes her to places far and beyond finally culminates in the opening of her award-winning New York restaurant, Prune. What's especially striking about the book is that Hamilton is not just a genius cook, but also a brilliant writer who narrates the most personal of moments from her life with clarity and a sense of honesty that very few people can.
The most renowned chef in the entire world, Gordon Ramsay writes as he speaks; short, to the point, and without a worry in the world. In his tell-all autobiography, Gordon opens up unabashedly about his personal growth, talking about his father's absence, his brother's drug addiction, and how his love for food kept him going through the trials of everyday life. There's ample gossip too with Gordon speaking about his love-hate relationship with Marco Pierre White, and the occasional spicy detail that adds a bit of flavor to this fantastic read.
The greatest "bad boy" of the culinary world, Marco Pierre White is one of the first celebrity chefs who went about making a name for himself with a devil may care attitude when it came to cooking and living a life full of culinary debauchery. With no formal training, White went on to become the youngest ever three Michelin starred chef. In his book, he discusses every little turning point of his life that helped him achieve that goal. Besides the personal moments and the gastronomic anecdotes, White is unafraid to share provocative moments featuring chefs and celebrities, that give the book a much-needed entertaining angle, in addition to being inspiring at the same time.
Weirdly enough, Nobu: A Memoir is as much about the great Japanese chef as it is about living a harmonious and balanced life. Writing about his struggles and failures, followed by his success in America, Nobu has a mentor-like persona where he talks about lessons in humility, friendship, and companionship that formed the backbone of his triumphs. His episodes about celebrity guests, philosophy on how to treat others, and the desire to serve contemporary Japanese food are emotional and meaningful, making the book a must-read even if you are not part of the food industry.