Great, Grand & Famous Chefs and their signature dishes traces the story of the 20th century’s most famous chefs through the line of succession, beginning with the incomparable Antonin Caréme and the roots of French Cuisine. The reader is presented with an understanding of how modern cuisine came about with an examination of the forces that drove these exceptional chefs to push the boundaries of cooking in ways their predecessors would never have thought possible. The book presents each featured chef’s signature dish and uses it to focus on the personalities behind each. The brief biographical essays provide the reader with an understanding of why it was Paul Bocuse who succeeded Point as the most famous chef in the world, or how a near-fatal plane crash was the seed of Alain Ducasse’s vast culinary empire.
