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Famous Chefs and Fabulous Recipes: Lessons Learned at One of the Oldest Cooking Schools in America
Hudson, Ohio, has all the charm of a Connecticut watercolor. A quaint clock tower stands on the village green. A little further up the road, the chiseled buildings of Western Reserve Academy, founded in 1826, dot the landscape. Red-bricked shops make downtown window shopping a weekend event. If Jimmy Stewart showed up as George Bailey, residents wouldn’t bat an eyelash.?Tucked into this historic enclave is one of the oldest cooking schools in America, the Western Reserve School of Cooking. Originally founded by Zona Spray, and now run by Catherine St. John, the intimate institution has been a destination for many prominent chefs including Hugh Carpenter, Shirley O. Corriher, David Hirsch, and Michael Symon. This volume contains recipes from all of them.?But the feast doesn’t stop there. Learn how to bake a cake from White House chef Roland Mesnier. Knead some dough with master baker Ciril Hitz. If you can’t wait for dessert, Emily Luchetti, the Executive Pastry Chef for Waterbar and Farallon Restaurants in San Francisco, will help you out. This truly unique volume covers the gamut with exquisite recipes from the school’s own chefs, to mouth-watering dishes from the international chefs who have taught at the school.?Local food columnist Lisa Abraham provides extensive interviews with the chefs. What inspired them to take up the profession? Who were their mentors? Why do they do what they do??This cookbook is unique in its format, has fabulous recipes from famous chefs and is the perfect ingredient to spice up your special dinner, event or last-minute dish.
281 pages, Hardcover
First published September 15, 2011
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Displaying 1 - 3 of 3 reviews
May 8, 2012
Many wannabe cooks and chefs have passed through the doors of the Western Reserve School of Cooking, formerly known as the Zona Spray School of Cooking in Ohio, USA which has became one of the better-known and oldest cooking schools in the country. Some former alumni have even become famous and acclaimed for their culinary arts.
For over 40 years the school has taught aspiring chefs and interested home cooks alike, concentrating on the goal of making cookery understandable through its logic, knowledge of how things combine to make great food and, of course, many practical and stylish methods. This book takes a look at the developments and changes at the school and some of the more famous faces who have emerged into the daylight.
Food styles and eating habits have changed even in such a relatively short time as things are constantly evolving and the school has had to keep up with the cycle. One constant staple, however, has been "American cuisine" which, whilst not overtly defined, has at least acted as a rallying call and a means of inspiration and further development. A form of culinary osmosis has also taken part with students learning from fellow students things that might have been more commonplace in their own state or even country. Undoubtedly the teachers also picked up much along the way through the art of education and cooperative teaching.
Not every alumni has used the skills learned to be a top chef, to work as part of a kitchen crew or even open their own little restaurant. Many are content writing cookbooks, some are content teaching cookery skills to other students and many are happy just making good home food for friends and family. The cooking school has not the repetitional overhead of more traditional avenues of culinary learning so that the talented amateur can equally feel at home with the future professional.
Some former pupils who have became acclaimed chefs include Hugh Carpenter, Shirley Corriher, David Hirsch and Michael Symon and a number of their recipes feature as well as a large number of personal portraits. A number of practical lessons in subjects such as dough kneading, cake baking and delicate desserts are also given to round this book off.
It is unfortunate that this book might be (justifiably) parochial in part as this can be off-putting to many purchasers, especially those overseas, who have no connection or knowledge of the school. On a local and regional level this is a great book that marks the achievements and advances made in the first 40 years. On a national and international level it is less attractive except for the die-hard reader. Yet the large range of recipes can propel this book to the front or at least mark it out for serious consideration if you wish to take a bit of a gamble with a book containing a diversity of different recipes and ideas.
A tough call either way really.
Famous Chefs and Fabulous Recipes, written by Lisa Abraham & Catherine St. John and published by University Of Akron Press/Bookmasters. ISBN 9781931968881, 281 pages. Typical price: USD35. YYY.
// This review appeared in YUM.fi and is reproduced here in full with permission of YUM.fi. YUM.fi celebrates the worldwide diversity of food and drink, as presented through the humble book. Whether you call it a cookery book, cook book, recipe book or something else (in the language of your choice) YUM will provide you with news and reviews of the latest books on the marketplace. //
For over 40 years the school has taught aspiring chefs and interested home cooks alike, concentrating on the goal of making cookery understandable through its logic, knowledge of how things combine to make great food and, of course, many practical and stylish methods. This book takes a look at the developments and changes at the school and some of the more famous faces who have emerged into the daylight.
Food styles and eating habits have changed even in such a relatively short time as things are constantly evolving and the school has had to keep up with the cycle. One constant staple, however, has been "American cuisine" which, whilst not overtly defined, has at least acted as a rallying call and a means of inspiration and further development. A form of culinary osmosis has also taken part with students learning from fellow students things that might have been more commonplace in their own state or even country. Undoubtedly the teachers also picked up much along the way through the art of education and cooperative teaching.
Not every alumni has used the skills learned to be a top chef, to work as part of a kitchen crew or even open their own little restaurant. Many are content writing cookbooks, some are content teaching cookery skills to other students and many are happy just making good home food for friends and family. The cooking school has not the repetitional overhead of more traditional avenues of culinary learning so that the talented amateur can equally feel at home with the future professional.
Some former pupils who have became acclaimed chefs include Hugh Carpenter, Shirley Corriher, David Hirsch and Michael Symon and a number of their recipes feature as well as a large number of personal portraits. A number of practical lessons in subjects such as dough kneading, cake baking and delicate desserts are also given to round this book off.
It is unfortunate that this book might be (justifiably) parochial in part as this can be off-putting to many purchasers, especially those overseas, who have no connection or knowledge of the school. On a local and regional level this is a great book that marks the achievements and advances made in the first 40 years. On a national and international level it is less attractive except for the die-hard reader. Yet the large range of recipes can propel this book to the front or at least mark it out for serious consideration if you wish to take a bit of a gamble with a book containing a diversity of different recipes and ideas.
A tough call either way really.
Famous Chefs and Fabulous Recipes, written by Lisa Abraham & Catherine St. John and published by University Of Akron Press/Bookmasters. ISBN 9781931968881, 281 pages. Typical price: USD35. YYY.
// This review appeared in YUM.fi and is reproduced here in full with permission of YUM.fi. YUM.fi celebrates the worldwide diversity of food and drink, as presented through the humble book. Whether you call it a cookery book, cook book, recipe book or something else (in the language of your choice) YUM will provide you with news and reviews of the latest books on the marketplace. //
June 2, 2012
Think culinary inspiration only exists on the coasts? For years in small town Hudson, Ohio a remarkable cooking school has drawn chefs from around the world. This book gathers together a sampling of recipes from the cooking school staff, guest teachers, and a host of culinary luminaries who have passed through its doors. It's a bit of a hodge podge, mixing styles, cultures and flavors but there are some great recipes in this one. full review over on the Examiner.
January 26, 2016
the recipes included and stories from various chefs make me want to sign up for classes --- yesterday!
Displaying 1 - 3 of 3 reviews