If you have read some chef memoirs, then you know that there is a lot of toil and no social life. This Chef's story in To the Bone too is no different. But the food, each picture stops you in your tracks and makes you ask what is it on the page. Setting the description of the food on a black back ground has its magic of wanting to know even more about the food.
The book is all about what he learnt at each position in the restaurants he staged at.
Having not gone to a culinary school, Liebrandt talks of the book White Heat as an influence. He gives credit to whatever he learnt from each of his mentors. In the end, he has managed to make his book too a keeper like that.
The food in the pictures seems abstract and may be you will never make it or eat it. But still because it is so foreign, it will inspire you to make something different from the usual that you do and not just in cooking.
Savoury Meringues. who would have thought out of the sugar box.
I dont understand half the ingredients but I'm keeping this book as inspiration for creative endeavours.
The book is all about what he learnt at each position in the restaurants he staged at.
Having not gone to a culinary school, Liebrandt talks of the book White Heat as an influence. He gives credit to whatever he learnt from each of his mentors. In the end, he has managed to make his book too a keeper like that.
The food in the pictures seems abstract and may be you will never make it or eat it. But still because it is so foreign, it will inspire you to make something different from the usual that you do and not just in cooking.
Savoury Meringues. who would have thought out of the sugar box.
I dont understand half the ingredients but I'm keeping this book as inspiration for creative endeavours.
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