Women Chefs of New York
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- $23.99
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- $23.99
Publisher Description
Women Chefs of New York is a colorful showcase of twenty-five leading female culinary talents in the restaurant capital of the world. In a fiercely competitive, male-dominated field, these women have risen to the top, and their stories-and their recipes-make it abundantly clear why. Food writer Nadia Arumugam braves the sharp knives and the sputtering pans of oil for intimate interviews, revealing the chefs' habits, quirks, food likes, and dislikes, their proudest achievements, and their aspirations. Each chef contributes four signature recipes-appetizers, entrees, and desserts-to recreate the experience of a meal from their celebrated kitchens. This gorgeous full-color cookbook includes portraits of these inspiring women, inviting interior shots of their restaurants, and mouthwatering pictures of the featured dishes, styled by the chefs themselves-all captured by celebrated food photographer Alice Gao.
Women Chefs of New York features all-stars such as Amanda Freitag, Jody Williams, April Bloomfield (The Spotted Pig, The Breslin), Gabrielle Hamilton (Prune), Christina Tosi (Momofuku Milk Bar), and Alex Raij (La Vara, Txikito, El Quinto) as well as up-and-coming players like Zahra Tangorra (Brucie), Ann Redding (Uncle Boons), and Sawako Ockochi (Shalom Japan). It's the ultimate gift for any cook or foodie-man or woman-interested in the food that's dazzling discerning palates in NYC now.
PUBLISHERS WEEKLY
In 25 portraits of women who own and cook in New York's restaurants, food journalist and blogger Arumugam (Chop, Sizzle, and Stir) sheds light on how these chefs arrived at the forefront of New York's restaurant scene. Biographical essays and inquisitive, lighthearted interviews reveal how personal culinary memories, training, creativity, and persistence without compromise keep the chefs at the top of their game. Recipes are organized by culinary region (American, Mexican/Spanish/Latin, Asian, and Mediterranean/Middle Eastern) with a concluding section on pastries. Each chef's restaurant provides recipes for four signature plates. Amanda Cohen's vegetable-focused Dirt Candy is a recipe for grilled Swiss chard gnocchi in goat cheese sauce. The Spotted Pig's April Bloomfield (James Beard Best Chef of N.Y.C.) shares her recipe for an Italian-inspired roasted pork shoulder with chianti. Shef Sohui Kim of the Good Fork provides a Korean-style bouillabaisse recipe, and Jody Williams (Buvette Gastrotheque and Via Carota) contributes a fried rabbit dish infused with rosemary butter and served with crunchy artichokes. Jennifer Yee of Noho's Lafayette offers a pistachio macaron tartlet with white chocolate ganache and fresh raspberries. Arumugam believes it's time to challenge the media's preference for male chefs and correct the "imbalance of shelf space" dedicated to noteworthy leading female restaurateurs. These stories and recipes will inspire women to pursue culinary careers.
