Shane Osborn

Chef

For me this book was a bit if a game changer. The photography/styling used canvas instead of plates which made the food look incredible. His use of wild leaves and herbs was way ahead of the current foraging phenomenon.

Michael O'Hare

Chef

I remember reading this book for the first time , every picture could have easily been a painting. His style is so beautiful that it hasn't aged at all and like the work of all great artists becomes timeless

Francisco Migoya

Head Chef at The Cooking Lab

Few chefs have had as strong of an influence on cooking as chef Bras. Much of his style and technique is still used in many kitchens to this day.

Dakota Weiss

Executive Chef and owner of Estrella

This book and the cuisine of Chef Michel rocked my world when it came to ideas of how to plate food. The photography alone is jaw dropping.

Darren Purchese

Chef and owner, Burch & Purchese Sweet Studio

The perfect cookbook. Cover, photography, layout, chef an cuisine. Timeless.

Simon Haigh

Food and Beverage Director

Food porn and not a plate in site

Andrew Dargue

Executive chef/owner

Totally inspirational.

Richard H Turner

Group Executive Chef, Hawksmoor

Aran Goyoaga

Food Writer, Stylist & Photographer

Martin Benn

Chef

Maxime Bilet

Founder of Imagine Food and author

Anthony Myint

Co-Founder - Mission Chinese Food, Commonwealth, The Perennial, Zero Foodprint

Peter Gilmore

Executive Chef, Quay Restaurant and Bennelong

Wylie Dufresne

Former chef and owner of wd-50 and Alder restaurants

Gavin Kaysen

Chef/Owner

Tyson Cole

Partner/executive chef

Cortney Burns

Co-chef, Bar Tartine

James Lowe

Chef

Andrew Zimmern

Creator, executive producer and host of the Bizarre Foods franchise on Travel Channel

David Moore

Restaurateur

Andrew McConnell

Executive Chef and Owner

André Chiang

Chef

Chris Young

Co-founder of ChefSteps and author

Dan Hong

Executive Chef, Mr. Wong, Ms G’s, Papi Chulo, El Loco

Grant King

Chef

Jack Stein

Chef

Andy McFadden

Chef