My first guest is Jeff Scott with his new book Notes Fron a Kitchen, a massive 2-Volume set of great photos and insight in to today’s modern chef.
Provocative artist, filmmaker and photographer Jeff Scott and chef Blake Beshore bring you the re-envisioning of the modern American cookbook. Notes from a Kitchen redefines the cookbook genre in a spectacular Two-Volume, 932 page cloth-covered Special Edition collection that feels more like a beautiful museum artifact and private chef’s journal than a traditional cookbook.
This beautifully crafted collection explores today’s most exciting young chefs in their kitchens and in personal conversation. Featuring over 1,000 vibrant color photographs, uniquely edited documentary film footage, artist/chef interviews and revealing private journals, this totally new form of modern cookbook studies the unique artistry that surrounds their emotional craft.
Featured Chefs Include: Sean Brock, George Mendes, Johnny Iuzzini, Emma Hearst, Zak Pelaccio, Michael Laiskonis, Jason Neroni, Matt Gaudet, Joel Harrington and Neal Fraser.
Notes from a Kitchen: A Journey Inside Culinary Obsession is the first book of its kind to accurately portray the daily creative life of a world-renowned chef in a visceral cinematic format. Never before has a cookbook focused more intently on who a chef is as a person and why they place their culinary passion and obsessions before almost everything else in their lives. Order your set today www.notesfromakitchen.com Watch the video trailer…WOW!
In the second half I’ll be talking to Chef/author James Villas about his new book; From the Ground Up.
Ground meats are easily affordable and amazingly versatile—and common in almost every cuisine. Ground beef, pork, poultry, and seafood are staple ingredients across continents and cultures, but they’ve rarely been given the respect they deserve.
With favorites like the classic American hamburger and steak tartare, croquettes and crab cakes, From the Ground Up collects 200 recipes that span the globe, all presented with the passion and style that make James Villas one of the world’s most admired food writers. Here, he pays loving tribute to this underappreciated culinary wonder, letting it take its rightful seat at the head of the table. With delectable dishes from far and wide, this fantastic collection is stuffed with inspiration.
James Villas was the food and wine editor for Town & Country magazine for 27 years and is the author of Pig, The Bacon Cookbook, and The Glory of Southern Cooking
Features 200 ground meat recipes from all over the world, including British meat pies, Jamaican patties, and American meatloafs and chilis
The perfect cookbook for families, with affordable, tasty comfort foods galore. For home cooks looking for quick and delicious dinner solutions, From the Ground Up offers classic dishes the whole family will love.
Good Life Guy’s Wine of the Week:
2007 Estancia Meritage Red
Appearance is deep crimson. Aromas of vibrant blackberries and cherries, with nuances of anise and sage, accents of chocolate and sweet oak. Flavor Intense flavors of black cherries and currants, framed by dusty tannins providing an elegant and lingering finish.
Big, Bold, Rich…a Bordeaux classic style from the Central coast!