Bøger i Modern Library Food serien

The chef''s towering white toque, the high bonnet, is the mark of achievement to which every young sauce-stirrer aspires. Idwal Jones''s urbane novel follows the young provincial Jean as he attempts to master culinary art at the hands of Paris''s most distinguished chefs. Jean will win his high bonnet and the royal bearing that accompanies it - but not until he''s had many outrageous adventures, in the kitchen and out. High Bonnet is a sly send-up of the seething politics, subtle artistry, and enslavement to the palate that constitute life behind the kitchen''s swinging doors. First published in 1945 and out of print for more than four decades, High Bonnet will delight readers of Anthony Bourdain''s bestselling Kitchen Confidential or of Ludwig Bemelmans''s Hotel Splendide.

First issued in 1948, when soulless minute steaks and quick casseroles were becoming the norm, The Unprejudiced Palate inspired a seismic culinary shift in how America eats. Written by a food-loving immigrant from Tuscany, this memoir-cum-cookbook articulates the Italian American vision of the good life: a backyard garden, a well-cooked meal shared with family and friends, and a passion for ingredients and cooking that nourish the body and the soul.