Thirty master chefs from around the globe congregate in this ground-breaking book to celebrate delicious food for perfect weekends at home. Huge names in the culinary world each share three favourite recipes for food they love to cook at home. Chefs featured include: Ferran Adria, Andoni Aduriz, Michael Anthony, Elena Arzak, Jason Atherton, Joe Bastianich, Lidia Bastianich, Claude Bosi, Massimo Bottura, Claire Clark, Wylie Dufresne, Graham Elliot, Andrew Fairlie, Peter Gilmore, Peter Gordon, Bill Granger, Angela Hartnett, Tom Kerridge, Tom Kitchin, Atul Kochhar, Pierre Koffmann, Jamie Oliver, Ashley Palmer -Watts, Neil Perry, Gordon Ramsay, Eric Ripert, Joan and Jordi Roca, Ruth Rogers, Curtis Stone, David Thompson, Mitch Tonks and Tetsuta Wakuda.

Forty of the world's greatest chefs relate outrageous true tales from their kitchens. From hiring a blind line cook to flooding the room with meringue to being terrorized by a French owl, these behind-the-scenes accounts are as entertaining as they are revealing. A reminder that even the chefs we most admire aren't always perfect.

Julie Powell is a bored, 30-year-old secretary living in a rundown apartment in Queens. She needs something to break the monotony of her life, so she invents a deranged assignment. She will take her mother's dog-eared copy of Julia Child's 1961 classic Mastering the Art of French Cooking, and she will cook all 524 recipes, in the span of one year. But she comes to realize there's more to Mastering the Art of French Cooking than meets the eye.

What is a Chef's Signature Dish? It's the recipe that defines them - that tells the world about their taste, their flavour combination and their true passion. It's the heart of every chef's restaurant, their café and their home. It can come from their mother or grandmother, or come to them in the middle of the night. It's their piece de resistance, their signature. In this book Michelle Tchea captures over 80 recipes from leading chefs, all over Australia. Here are the leading restaurateurs, and best selling cookbook authors, in one tantalising volume. It includes Adam D'Slyva, Guy Grossi, Michael Moore, John McLeay, Tobie Puttock and more. Each chef explains how and why they were inspired to call this recipe their signature dish, and includes photographs for each one. An inspirational walk through the culinary greats.

Julie and Julia meets Home Game in this funny and heartfelt memoir of a faltering new father who teaches himself to cook -- and by finding his way in the kitchen, becomes more fully the man of the house.

Over 60 chefs share the personal stories of their tattoos, and many also share their signature recipes.

What is it really like to work in a restaurant? What do chefs do when they are running out of the night's most popular dish? Do they really serve food that is on the turn? And how do they make it seem fresh? What happens to a restaurant when it gets a bad review? Australians are renowned for our passion for eating out and our cities boast some of the best restaurants in the world. But how many of us really have a sense of what goes on behind the scenes? In this insightful and often hilarious book Matthew Evans draws on his many years of experience as both chef and restaurant reviewer to ridicule and revere, expose and acclaim the secrets behind one of the most lucrative and risky businesses in Australia. Part memoir, part expose, Never Order Chicken On a Monday is as brilliant as it is brave - an inspiration for anyone stuck for conversation over dinner.