I pre-ordered this book all the way back in April and have been anxiously anticipating its arrival ever since. How stoked was I to receive an email stating that the release date was moved up and so I was going to get it earlier than expected! On Saturday my mailbox was stuffed with a nice `tasty' surprise, and so I spent the better part of this weekend holed up in my bedroom dreamily reading through this wonderful book.
Thank you culinary gods!
As with the two spectacular cookbooks that preceded it, `How to Cook Like a Top Chef' is so much more than just a cookbook. The book is littered with interviews and bios and `tasty' tidbits on the cheftestants and the judges. This book, thankfully, covers the first six seasons of the show (not to mention `Top Chef Masters'), and so I was handed another `tasty' treat; Kevin Gillespie.
Forget Michael Chiarello or Bobby Flay (well, don't FORGET them) but Kevin Gillespie is my culinary crush. I mean, the man is endlessly talented (as proven by his ridiculous amount of wins on the show) and is supremely humble (as proven by his demeanor throughout the entire season). There are few celebrities that can illicit real admiration out of me, and I'm not sure if it's even fair to consider Kevin a celebrity, but he gets my vote. I mean, the man is just inspiring. In all of my culinary dreams and endeavors, I will forever look to Gillespie as someone to aspire to be like. Not only is he talented, but he apparently has not allowed himself to become overtaken by his own skill.
He should have won!
Anyways, now that I've derailed this review with unnecessary personal jargon, back to the book.
In a way to perfect their already stunning recipe for `tasty' construction, the producers of the show (and this book) have added a little extra flair in the form of demos and tutorial pages to help the aspiring chef to sharpen their knives so-to-speak. Whether it be a pasta demo or instructions on slicing and dicing or a few pointers on cooking meat, this book goes beyond mere recipes to instruct the `at home' cook in ways that better their technique. Add to this the Q&A's as well as some nifty behind the scenes stuff, and you have a genuine show piece (not to mention that all three of these books are really cool `looking' books) that backs in as much flavor as it does information.
With crisp pictures that get the taste buds excited, this is a `tasty' treat suited for anyone who loves the kitchen.
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