This eBook outlines the best cookbooks written by today’s most inventive Chicago-based chefs. These cookbooks are not just filled with recipes, cook times and measurements. Each book catalogues the chefs’ creative journey, what inspires them, and what they’re passionate about. Get inspired, roll up your sleeves and cook something you never thought you could.
1Chef Grant Achatz; the original “Food Scientist”, revolutionizing the cooking industry by cooking with molecular gastronomy in the kitchen of his restaurant, Alinea.
2Chef Rick Bayless; Frontera Grill head chef and owner, and creator of the popular 26-part PBS series Cooking Mexican.