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    \"name\": \"Culinary Chronicle Volume 9: Hungary\" \n          }\n\n      ] \n    }\n\u003c\/script\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\n\u003cp\u003eOur Chef and Restaurant book collection is designed specifically for culinary professionals and enthusiasts who are serious about their craft. Our extensive collection of books covers a wide range of topics, from classic French cuisine to modernist techniques and everything in between.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eHere you will find books by professional chefs and great restaurants, recipes and food served at Michelin-starred restaurants, professional chef techniques, and imported books showcasing chefs and restaurants from around the world.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"font-weight: 400;\"\u003eChef and restaurant cookbooks\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThese professional chef cookbooks feature the work of leading cooks and great restaurants from all over the world. You'll find imported cookbooks from France, Spain, Denmark, Mexico, and many other countries, including the newest books by famous chefs and innovative rising stars. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWe've also included the latest in magazines for food professionals, as well as works on culinary techniques for restaurants and food artisans.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"font-weight: 400;\"\u003eMichelin Star restaurant cookbooks\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe most interesting chef cookbooks take many forms. Some are elaborate showcases for beautiful food photography, offering stunning presentations of the food just as it is served at Michelin-starred restaurants. Others are more thoughtful, including ruminations on the sources of culinary creativity from people who have devoted their lives to it.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"font-weight: 400;\"\u003eBooks for professional cooks\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eProfessional chef cookbooks are sometimes called coffee table books by those who don’t understand how restaurant professionals work. These are not books to show off to visiting friends. Instead, they are books to help professional cooks and chefs understand what their colleagues are doing and how the professional culinary game is being played all over the world.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eIn the same way that a sculptor might visit a museum to be inspired by the works of Rodin or Louise Bourgeois, cooks seek out books by their colleagues to spark their imagination and find new paths for their creativity.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"font-weight: 400;\"\u003eImported chef and restaurant cookbooks\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWe take real pleasure in finding the best chef books from other countries. In many cases, we import the books directly from the restaurants they represent. We value our relationships with professional chefs, as customers and as authors and publishers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWe are always hunting for new professional chef cookbooks. So, if you have written a book about your restaurant, we want to hear from you! And if you are searching for a restaurant cookbook you do not find on our website, please email us and ask about it. We’ll be delighted to do everything to find it for you.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWe are proud of this selection of what we think are some of the greatest chef books in the world.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"font-weight: 400;\"\u003eWhich chef or restaurant book should you buy?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eIf you don't have a specific chef or restaurant book in mind, the choice might seem overwhelming, but we can help you find something suitable.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSince 1983  we have taken the time to read and review every book we sell. The descriptions you read on our website are our honest thoughts on what the book delivers based on our extensive knowledge of the field. We consider what makes a book a great choice and who would benefit from reading it. We look at whether it excels in any particular way or has any weaknesses. We understand that not every book will be the perfect fit for every reader, but we strive to find the book that best suits your needs.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eIf you're looking for something specific or don't know where to start, feel free to reach out to us \u003c\/span\u003e\u003ca href=\"mailto:letters@kitchenartsandletters.com\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eby email.\u003c\/span\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\"\u003e We're always happy to help, and if needed, we'll do our best to track down the exact book you're looking for.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003ci\u003eLooking for ideas and know-how to work in a pastry kitchen? Browse our collection of \u003c\/i\u003e\u003c\/b\u003e\u003ca href=\"https:\/\/www.kitchenartsandletters.com\/collections\/professional-baking\"\u003e\u003cb\u003e\u003ci\u003ebooks for professional bakers and pastry chefs\u003c\/i\u003e\u003c\/b\u003e\u003c\/a\u003e\u003cb\u003e\u003ci\u003e.\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003c\/div\u003e","products":[{"product_id":"178-ore-in-brasile-c","title":"178 Ore in Brasile","description":"\u003cp data-mce-fragment=\"1\"\u003eA remarkable, genre-defying account of the impact of New World cooking and ingredients on an acclaimed Italian chef.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFans of\u003ca href=\"https:\/\/www.kitchenartsandletters.com\/products\/ingredienti-le-calandre\"\u003e In.gredienti\u003c\/a\u003e and \u003ca href=\"https:\/\/www.kitchenartsandletters.com\/products\/fluidita-c?variant=34812516302981\"\u003eFluidita\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eknow that Max Alajmo—chef of the restaurant Le Calandre outside Padua and the youngest winner of 3 Michelin stars ever—is always willing to set aside tradition in pursuit of innovative good food. In this case, he ventured outside his Italian frame of reference, spending more than a week in Brazil.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHis tour was guided by photographer Sergio Coimbra, who shot Fluidita and, more recently, Pierre Herme’s\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ca title=\"Chocolate\" href=\"https:\/\/kitchenartsandletters.com\/bookstore\/products-page\/professional\/chocolate\/\" data-mce-fragment=\"1\" data-mce-href=\"https:\/\/kitchenartsandletters.com\/bookstore\/products-page\/professional\/chocolate\/\"\u003eChocolate\u003c\/a\u003e. Coimbra introduced Alajmo to a kaleidoscope of Brazilian foods, cooks, and eateries, from the stalls of the Sao Paulo’s Central Market to the 3-star cuisine of Alex Atala’s D.O.M.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis resulting chronicle of the trip and eight dishes Alajmo created under the influence of his time in Brazil is printed in Portuguese, Italian, and English and dramatically photographed by Coimbra. Its format is significantly smaller than either of Alajmo’s two earlier books (10 ¼ x 8 ¼, 134 pages) and recipes are informal enough to not specify quantities, assuming that you’ll be deft enough to follow up on comments such as, “Since the gnocchi don’t contain eggs and flour, we pre-steam them to stabilize the starch and make the gnocchi more compact.” The fact that the gnocchi are made with mandioquinha, a cassava-like root little found outside Brazil is another indicator that this is not intended to be a cookbook: it’s a demonstration of how inspiration is found and applied.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eColor and B\u0026amp;W photos throughout. Hardcover. \u003cstrong\u003eIn Portuguese, Italian, and English.\u003c\/strong\u003e\u003c\/p\u003e","brand":"JITA","offers":[{"title":"Default Title","offer_id":34812458238085,"sku":"Massimiliano Alajmo","price":130.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/178Ore.jpg?v=1785270903"},{"product_id":"aoc-cookbook-the-c","title":"The A.O.C. Cookbook","description":"\u003cp\u003eGoin’s earlier \u003cem\u003eSunday Suppers at Lucques\u003c\/em\u003e, a smart, lively collection of seasonal recipes for weekend home cooking, has been a staff favorite at KAL since it was first published in 2005. Now in her second book, Goin draws from another of her Los Angeles restaurants for a new collection of imaginative and thoughtful dishes.\u003c\/p\u003e\n\u003cp\u003eThere is little here that is suitable for quick after-work meals, but much of it is just so deliciously tempting. Choosing a few dishes to feature is an exercise in frustration. There are ever so many: peach and arugula salad with fresh cheese, cumin, and toasted almonds; beef brisket with slow-roasted romano beans and black olive aioli; persimmon cake with crème fraîche and maple pecans.\u003c\/p\u003e\n\u003cp\u003eHardcover. Color photographs throughout.\u003c\/p\u003e","brand":"RDH","offers":[{"title":"Default Title","offer_id":34812459712645,"sku":"Suzanne Goin","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/GoinAOC.jpg?v=1785272684"},{"product_id":"adventures-of-fat-rice-the-recipes-from-the-chicago-restaurant-inspired-by-mac-c","title":"The Adventures of Fat Rice: Recipes from the Chicago Restaurant Inspired by Macau","description":"\u003cp\u003eFat Rice is a Chicago restaurant inspired by the food of Macau, a place where many cuisines overlap.\u003c\/p\u003e\n\u003cp\u003eSo it’s appropriate that this energetic cookbook’s visual style draws on graphic novels, vivid street photos from Macau itself, and color-saturated pictures of finished dishes.\u003c\/p\u003e\n\u003cp\u003eThere’s nothing restrained here: spicy sweet-and-sour eggplant; salt-cod spread that salutes the Portguese influence on Macau; \u003cem\u003etacho,\u003c\/em\u003e the Macanese boiled dinner that seems to combine the traditions of multiple continents. A jolt of exciting flavors.\u003c\/p\u003e\n\u003cp\u003eColor photographs throughout. Hardcover.\u003c\/p\u003e","brand":"TSP","offers":[{"title":"Default Title","offer_id":34812460138629,"sku":"Abraham Conlon","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Conlon.jpg?v=1785275070"},{"product_id":"agrumes-c","title":"Agrumes","description":"\u003cp\u003eThis handsome book on citrus fruits and their uses is the result of a collaboration between Anne-Sophie Pic and the scientists at a citrus conservatory on the coast of Corsica. Featuring botanical and historical information on 130 citrus varieties and recipes from Pic and chefs such as Yannick Alléno, Pierre Hermé, Jean-François Píège, and David Toutain, it's a remarkable combination of reference and inspiration.\u003c\/p\u003e\n\u003cp\u003eWith entries for fruits that range from bergamot and citron to sudachi and yuzu, supported by 170 contemporary photos and reproductions of 30 antique botanical plates, \u003cem\u003eAgrumes \u003c\/em\u003ealso features 80 recipes. Perhaps surprisingly, the majority of the recipes are savory, showcasing citrus's affinity for many fresh vegetables, but also for game and seafood. Among the recipes: lobster with kumquat confit; white asparagus with fresh almonds and grapefruit; carrots with orangeflowers.\u003c\/p\u003e\n\u003cp\u003eThere are plenty of sweet courses as well, including a lime cake with calamondin orange cream; bitter orange frozen soufflé; and a tangelo floating island with coffee praliné.\u003c\/p\u003e\n\u003cp\u003eLe Conservatories des Agrumes de San Giuliano is a 60-year-old research station on Corsica which maintains more than 1000 varieties of citrus in the interests of biodiversity. Maintained and staffed by agencies of the French government, it is the largest citrus repository in the Mediterranean. Anne-Sophie Pic holds six Michelin stars between her three restaurants, including the three-star Maison Pic in Valence.\u003c\/p\u003e\n\u003cp\u003eThis is a large format book, 10 x 13½, fully bound in cloth. It comes in a slipcase and includes a separate recipe pamphlet for kitchen use. 480 pages.\u003c\/p\u003e\n\u003cp\u003eHardcover. Color photographs and illustrations throughout. \u003cstrong\u003eIn French\u003c\/strong\u003e.  \u003c\/p\u003e","brand":"FSMP","offers":[{"title":"Default Title","offer_id":34812460630149,"sku":"Anne-Sophie Pic et Le Conservatories des Agrumes de San Giuliano en Corse","price":198.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/PicAgrumesCover-1.jpg?v=1785274889"},{"product_id":"amboy-recipes-from-the-filipino-american-dream","title":"Amboy: Recipes from the Filipino-American Dream","description":"\u003cp\u003eAlvin Cailan built a wildly successful food truck into a group of esteemed restaurants featuring his personal flavor-packed take on Filipino-America food. In \u003cem\u003eAmboy\u003c\/em\u003e, he shares his food and his personal story.\u003c\/p\u003e\n\u003cp\u003eCailan's family and heritage are evident everywhere in the book, But so is his relentless search for flavor and his willingness to rethink just about any dish he encounters. Although the book begins with a recipe for cooking oh-so-indispensable rice and traditional Filipino dishes that Cailan's parents and other relatives made family staples, it's not long before its sweep encompasses all kinds of other ideas. There are hot dogs with garlic fried rice, beet-cured hard-cooked eggs, biscuits and gravy, and \u003cem\u003edinuguan\u003c\/em\u003e, a stew of pork and pig's blood with cream and jalapeños. Any list of such recipes is going to be inadequate to convey the range of Cailan's curiosity and invention, which are worth paying attention to.\u003c\/p\u003e\n\u003cp\u003eThe chef's personal narrative runs through the book. It's moving, and colorful, and thoughtful and makes it very clear that Cailan's success is something he created himself.\u003c\/p\u003e\n\u003cp\u003eHardcover. Color photographs throughout.\u003c\/p\u003e","brand":"HMC","offers":[{"title":"Default Title","offer_id":34812461777029,"sku":"Alvin Cailan","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Cailan.jpg?v=1625950230"},{"product_id":"anima-les-cols-restaurant-p","title":"Anima: Les Cols Restaurant","description":"\u003cp\u003eImagine the intensely local philosophy of Copenhagen’s Noma expressed in the rich volcanic soils of inland Catalonia and you’ll have a sense of what Fina Puigdeval has been doing at Les Cols, the restaurant she founded in 1990. Housed in a remodeled 15th-century farmhouse where the chef was born, Les Cols offers dramatically simple food that almost never incorporates ingredients from outside its region.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAnima Les Cols\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eshowcases 85 different dishes, with recipes for perhaps half of them, that rely heavily on pork, lamb, and game, as well as a wide variety of vegetables and local cheeses. Throughout the book are essays from a range of writers who reflect on seasonality, Catalan culinary history and identity, and the role of the distinctive local landscape in shaping the character of the people and what they eat.\u003c\/p\u003e\n\u003cp\u003eAmong the dishes here: pork ribs with bacon, dumplings, spring onions, and mushrooms; salt cod with scrambled eggs, smoke-infused olive oil, grapes, and raisins; gelled potato puree with eucalyptus oil, fried garlic, and paprika.\u003c\/p\u003e\n\u003cp\u003eDistinctive in many fascinating ways,\u003cem\u003e\u003cspan\u003e \u003c\/span\u003eAnima Les Cols \u003c\/em\u003eis published in a 6″ x 9″ format (the size of many traditional reading books) and has full-color photography throughout its nearly 400 pages. This is a jacketed paperback. 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