Or you can pick it up in New York City at Kitchen Arts & Letters 1435 Lexington Ave, (212)876-5550.Fritz Allhoff: Food and Philosophy: Eat, Think, and Be Merry
Coming out at the end of October and featuring an essay by Aki & Alex.
Julia Cameron: Artist's Way: A Spiritual Path to Higher Creativity
An oldie that's sstill as relevant as the day it was published.
Michael Pollan: The Omnivore's Dilemma: A Natural History of Four Meals
Patricia Ryan Madson: Improv Wisdom : Don't Prepare, Just Show Up
Life isn't scripted.
Twyla Tharp: The Creative Habit: Learn It and Use It for Life
Dr. Seuss: Green Eggs and Ham
Taste Everything
MICHAEL J. GELB: How to Think Like Leonardo da Vinci: Seven Steps to Genius Every Day
Stretch your brain & your horizons.
Harold McGee: On Food and Cooking: The Science and Lore of the Kitchen
Because sometime's it's important to understand what the rules are in order to bend them to suit.
Paul Arden: It's Not How Good You Are, Its How Good You Want to Be : The World's Best Selling Book
Daily inspirations.
James Young: A Technique for Producing Ideas (Advertising Age Classics Library)
Edouard Loubet: A Chef in Provence
The preface alone is worth the cost of the book...2 star Michelin chef, gorgeous and unusual ingredients and an engaging philosophy. There's definitely more to it than your average "Chef's Cookbook."
Antonio Carluccio: Carluccio's Complete Italian Food
This is an absolutely fabulous reference book for Italian cooking.
Bernard Luce: Gastronomique Dictionnaire/Gastronomic Terms Dictionary
A necessary reference.
A. Imeson: Thickening and Gelling Agents for Food
For those who enjoy playing with their food.
Colman Andrews: Catalan Cuisine : Europe's Last Great Culinary Secret
Eye opening, substantial and our first real Catalan cookbook.
Madeleine Kamman: The New Making of a Cook: The Art, Techniques, and Science of Good Cooking
Just read it.
Joseph Wechsberg: Blue Trout and Black Truffles: The Peregrinations of an Epicure
Peter Reinhart: Brother Juniper's Bread Book: Slow Rise as Method and Metaphor
Jeffrey Steingarten: It Must've Been Something I Ate: The Return of the Man Who Ate Everything
Jeffrey Hamelman: Bread: A Baker's Book of Techniques and Recipes
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I have spent a fair amount of time going through our notebooks and working on the concepts for dishes. These sketches, actually more elaborate drawings, are the result of time on the ship working on the elements which eventually become a dish. Many of these dishes are in their skeletal form, though it is essential for me to visualize them in order to bring them to fruition.
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