704 pages, 8.5 × 5.75 × 2.25 in
January 1, 2013
The following ISBNs are associated with this title:
ISBN - 10: 0714865419
ISBN - 13: 9780714865416
From the Publisher
Finally. . .the first international restaurant guidebook by the real insiders: over 400 of the world's top chefs.
From bargain noodle joints to high-end restaurants; late night haunts to all day breakfasts; neighborhood eateries to destination restaurants,Where Chefs Eatreveals over 2,000 personal recommendations by chefs of their top places to eat in all major cities around the world.
With entertaining reviews, quotes from the chefs, clever maps, and an easy-to-use system of organization,Where Chefs Eatbreaks the mold of the traditional guidebook. Find out where to eat, when to go, and what to order. It's like having a top chef as your best friend to give you advice whenever you need to book a reservation.
Chef contributors include: Hugh Acheson, Ferran Adria, Alex Atala, Michael Anthony, John Besh, Daniel Boulud, April Bloomfield, Heston Blumenthal, Sean Brock, David Chang, Wylie Dufresne, Gabrielle Hamilton, Fergus Henderson, Daniel Humm, Corey Lee, Anito Lo, Matt Molina, Carlo Mirarchi, Magnus Nilsson, Ken Oringer, Daniel Patterson, Rene Redzepi, Andy Ricker, Eric Ripert, Marcus Samuelsson, Ben Shewry, Craig Stoll, and hundreds more.
"Need a reservation, like, tonight? Devour this guide." - ELLE
"Who better to turn to for restaurant recommendations than the world's greatest chefs? Some 400 weighed in for this refreshing antidote to the tyranny of Yelp." - The Wall Street Journal
"Here's a helpful way to avoid tourist traps while traveling. . .impressive." - Eater
". . .a huge benefit for hungry tourists and locals alike. . ." - The Huffington Post
". . .unpretentious, honest, and encyclopedic." - Fast Company
"If anyone knows where to find the best late-night eats, it's a chef." - Canada.com
"Chefs don't mess around when it comes to eating out. Forget trendy nightspots and gimmicky cocktails: for gourmets like Ferran Adria and David Chang it's all about the food. The new guidebook Where Chefs Eat also values substance over style." - Details.com
"In an age where dining guides depend on either user reviews (Yelp) or anonymous ones (Michelin), this new book from Phaidon goes right to the source. . ." - San Francisco Chronicle
"Voyeuristic and lively. . ." - The Globe & Mail
"Pretty gorgeous. . .a rare book." - Esquire.com
"There's at least one thing [these restaurants] all have in common: At non-peak hours, sometimes very late at night, you're likely to see tables of culinary superstars ordering something downright mouthwatering. Follow their lead." - Robb Report