Top chefs - top books

The list author says:
	"Clean, flavourful dishes; everything that Californian cooking has come to represent"

The list author says:
	"A start to understanding the eclectic genius of Gagnaire, but only a handful of dishes are sufficient to demonstrate the depth of his cooking"

The list author says:
	"Stunning in breadth and depth of the dishes and use of ingredients"

The list author says:
	"Eventually a book from this chef that starts to demonstrate his real qualities"

The list author says:
	"Includes both simple and complex dishes with background on their creation"

The list author says:
	"Just an example of the magic of elBulli; the recipes in this volume are more accessible than in the other publications from this author"

The list author says:
	"Before Trotter got on the celebrity track, a top quality exposition of fabulous dishes"

The list author says:
	"Concentrating on a limited number of ingredients; Ducasse & his disciples put the elements through their paces"

The list author says:
	"A fantastic alternative reference for classical French cooking"

The list author says:
	"Workmanlike journey through a French kitchen"

The list author says:
	"Little has been published of inspiring chef Carlo Cracco; we wait for a more complete work.  If you read Italian, try getting hold of his book 'Sapori in Movimento'"

The list author says:
	"Impressive - wonderful demonstration of clasical French cooking meeting the modernist style of presentation"

The list author says:
	"Perhaps a little old-style in presentation, but solid world class dishes from the grandfather of Spanish modern cooking"