Chefs' Fridges: More Than 35 World-Renowned Cooks Reveal What They Eat at Home

Oddly fascinating to look at great photography of peoples fridges! I like that it’s not too much to read, and lots of off cuff snack ideas, not as many big grandiose recipes, that take forever to read and make. I like the idea of just hearing about a snack and making it your own way.

You can tell a lot about a chef by what you find inter fridge.

I loved this book. I read it piecemeal, section by section while nursing my newborn after coming home from the hospital. I want to give it five stars because it was very interesting, but I cannot because the key takeaways are hidden and obscured. It, therefore, takes a bit of synthesizing to pull out the principles which the chefs use in their fridges.Some of these synthesized lessons include1. Save the fats, bacon grease, chicken schmaltz, put it in the fridge and use it to pep up something later2. Ferment the vegetables (and even some fruit), also use to enhance an otherwise bland dish3. Lots of cheese 4. Keep Mirepoiz on hand, the book never enumerates this but a good majority of the fridges carry carrots, celery, and onion or some rift on that 5. Japanese condiments, maybe this is a fad on the rise, but all over the world chefs are stocking up on Japenese condimentsAlso, this group seemed to be a specific set of friends and colleagues, and they didn't pick from a particularly wide variety of chefs (mostly fine dining and avant garde).I hope the authors continue to do this exercise again in five or ten years, using some of the same chefs and some of whoever is big then.

This book lacked diversity, in terms of chef profiles and mostly bland food in the limited recipes offered. With one exception, there are no people of color. The book sends the message that you can only be a top chef if you are white.

I was hoping this was a book of easy recipes for snacks and week-night meals from great chefs. It’s not. For each chef, you get a 1-page bio, a 2-page-spread photo of their fridge, a Q&A based on the fridge contents, and a favorite recipe that’s typically a bit complicated — not something non-celebrity chefs would prepare at home except for a special occasion. Really this is more of a photography book than anything else.