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  • pinitbutton When a Party Becomes a Real Feast

by Sophie Gayot

 

buynow When a Party Becomes a Real Feast

 

Taming the Feast: Ben Ford’s Field Guide to Adventurous Cooking

Chef Ben Ford of Ford’s Filling Station has brought partying to the next level, and has become famous for that. Ford prefers the get-together to be a big one — one where you roast a whole pig or serve paella for eighty.
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16

Jan

  • pinitbutton Eating with Chef Brian Malarkey

by Sophie Gayot

 

buynow Eating with Chef Brian Malarkey

 

Come Early, Stay Late Cookbook


Despite the names of the venues Brian Malarkey operates in the San Diego area — Searsucker and Herringbone, and the now-defunct Burlap, Gingham and Gabardine — he is not in the fabric business but rather in restaurants.


The “Top Chef“, who is also a judge/mentor on ABC-TV’s The Taste, has been doing a good job since his original restaurant, Searsucker, in the Gaslamp Quarter of San Diego, made GAYOT.com’s 2013 Hot 40 Restaurants in the U.S. The day I dropped by in the middle of the week in low-season, the restaurant was packed.

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Cooking with Scott Conant

on October 26th, 2013
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26

Oct

  • pinitbutton Cooking with Scott Conant

by Sophie Gayot

 

buynow Cooking with Scott Conant

 

 

 

If you have experienced chef Scott Conant’s cooking at one of his five Scarpetta restaurants (New York, Toronto, Miami, Las Vegas, Beverly Hills), chances are that you would like to enjoy some of his dishes in the comfort of your own house.

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Wild Cupcakes

on June 30th, 2013
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30

Jun

  • pinitbutton Wild Cupcakes

by Sophie Gayot


Hollis Wilder is my favorite kind of warrior: the chef is the three-time winner of Food Network’s “Cupcake Wars”. If you indulge in her creations like I have, “cupcake” will take on a whole different meaning. She ingeniously transformed a smoked salmon egg salad into a delicious savory cupcake which helped her win Season 1 in 2009. This year, she won Season 8 with her jalapeño popper. She even makes ratatouille cupcakes!

buynow Wild Cupcakes
Watch my video interview with her to get an exclusive preview of her new book Savory Bites: Meals You Can Make in Your Cupcake Pan. The cookbook contains ninety nine recipes that will help you achieve savory happiness.

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12

Dec

  • pinitbutton Sweet Times with Thomas Keller

by Sophie Gayot

buynow Sweet Times with Thomas Keller

Thomas Keller is the only chef to have two restaurants with GAYOT.com’s highest rating of 19/20: The French Laundry and Per Se. Yesterday at Bouchon Beverly Hills, I had the pleasure to talk with him about his just-released dessert book, Bouchon Bakery. Sébastien Rouxel, the book’s co-author and the executive pastry chef of The Thomas Keller Restaurant Group, joined the conversation.


I had not seen the book until the three of us flipped through the 400 pages. If you haven’t had a chance to see Keller’s first recipe book for sweets either, watch the exclusive video above to discover it the same way they showed it to me. Coming from the masters directly, it is surely the best way to do so. The experience was quite fun, and, of course, a sweet moment to remember!

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Cooking with Citrin

on November 16th, 2011
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16

Nov

  • pinitbutton Cooking with Citrin

by Sophie Gayot

buynow Cooking with Citrin


After twelve years of being the chef in his own restaurant, Josiah Citrin of Mélisse in Santa Monica has just published his first cookbook: In Pursuit of Excellence. Watch our exclusive video interview with Citrin to learn more about the book from the chef himself.


Mélisse restaurant has been named to GAYOT.com’s Top 40 US Restaurants continuously since 2006. The restaurant is also featured on our lists of the Top 10 LA Food Rating Restaurants, Top 10 LA Business Restaurants, Top 10 LA French Restaurants, Top 10 LA Romantic Restaurants, Top 10 LA California Cuisine Restaurants, Top 10 LA Wine List Restaurants, Top 10 LA Special Occasion Restaurants, Top 10 LA Thanksgiving Restaurants, and Top 10 LA New Year’s Eve Restaurants.


For more cookbooks on GAYOT.com, visit the Cookbook Reviews section.

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Avec Eric (Ripert)

on December 10th, 2010
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10

Dec

  • pinitbutton Avec Eric (Ripert)

by: Sophie Gayot


I was “Avec Eric” in Los Angeles yesterday. For those who don’t know, ‘avec’ is French for ‘with,’ and Eric is chef Eric Ripert. He had left his stoves at Le Bernardin restaurant in New York, a GAYOT.com Top 40 US Restaurants continuously since 2004, so the West Coast could discover his new cookbook Avec Eric, based on his TV show Avec Eric.


Besides 100 easy-to-make-at-home recipes, the cookbook is filled with stories taking place in different parts of the US and countries around the globe. To read the full review of the book, go to the GAYOT.com cookbook section. Watch my exclusive video interview with chef Ripert to learn more about him. And, yes, ladies, he is as charming as he is good-looking.


Put on your apron and start cooking Avec Eric!

minilogo Avec Eric (Ripert)



My Lunch with John Besh

on December 06th, 2010
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06

Dec

  • pinitbutton My Lunch with John Besh

by: Sophie Gayot


Despite his busy schedule, I had the real pleasure of sitting down and enjoying lunch with John Besh in New Orleans at his fine dining establishment August, which made GAYOT’s 2008 list of the Top 40 US Restaurants. While chef de cuisine Michael Gulotta was preparing the delicate dishes, I was discovering the other side of the pans of chef Besh.


Besh is very concerned by his surroundings, whether it is people, the city of New Orleans or the environment. He uses produce from local farmers and fishermen for all of his restaurants: August, La Provence, Lüke, Domenica, Besh Steak, and The American Sector. That practice supports the local economy, cuts the carbon footprint, and guarantees more organically-grown vegetables. He even has his own vegetable garden in the back of La Provence restaurant, located a few miles away from the city in Lacombe. A native of southern Louisiana, he is consumed with putting the city and the state back on their feet after Hurricane Katrina (traces are still visible after five years) and the oil spill (he was part of the effort of December 1st Dine America’s Night Out for Gulf Seafood).

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