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Chefs of the Triangle: Their Lives, Restaurants, and Recipes

Ann Prospero

John F. Blair, Publisher
978-0-89587-370-5
$16.95 paperback
6 x 9
256 pages
photographs throughout
Moreton Neal, foreword
Published in 2009

The Triangle region of North Carolina (Raleigh, Durham, Chapel Hill, Hillsborough, Cary, and Pittsboro) is becoming known nationally as a hot spot for chefs and restaurants that are mentioned increasingly in Food & Wine, Gourmet, Saveur, Bon Appétit, the New York Times, the Wall Street Journal, and other national periodicals.

Drawing from personal interviews, Prospero has written profiles of both established and up-and-coming chefs from the area. Each entry reveals the chef’s cooking philosophy, influences, and personality. Each profile also describes the ambience of the chef’s restaurant and offers two or three of the chef’s recipes, each of which has been tested for home cooks.

Featured Chefs & Restaurants:

  • Sarig Agasi, Zely & Ritz
  • Jim Anile, Revolution
  • Colin Bedford, Fearrington House Restaurant
  • Drew Brown and Andy Magowan, Piedmont
  • Ashley Christensen, Poole’s Downtown Diner
  • Michael Chuong,t Ân
  • Jason Cunningham, Fairview (Washington Duke Inn)
  • Scott Crawford, Heron’s (Umstead Hotel and Spa)
  • Alex Gallis, Cypress on the Hill
  • Scott Howell, Nana’s
  • Shane Ingram, Four Square
  • Bret Jennings, Elaine’s on Franklin
  • Ed Kaminski, Bin 54: Steak and Cellar
  • Matthew Kelly, Vin Rouge
  • Tim Lyons, Blu Seafood and Bar
  • Andres Macias, Tonali
  • Jim Reale, Carolina Crossroads (Carolina Inn)
  • Adam Rose, Il Palio (Siena Hotel)
  • Walter Royal, Angus Barn
  • Daniel Schurr, Second Empire Restaurant and Tavern
  • Bill Smith, Crook’s Corner
  • Chip Smith, Bonne Soirée
  • Jason Smith, 18 Seaboard
  • Chris Stinnett and John Vandergrift, Pop’s: A Durham Trattoria and Rue Cler
  • Amy Tornquist, Watts Grocery
  • Aaron Vandemark, Panciuto
  • Dorette Snover, C’est Si Bon