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Top Chef: The Cookbook
Top Chef presents the official companion cookbook to the No. 1 rated food show on cable television! Featuring 100 fabulous recipes from the first three seasons of the show, including dishes from the Elimination Rounds and the Quick-Fire Challenges, Top Chef: The Cookbook invites fans into the hottest kitchen on prime time. In-depth discussions with contestants, judges, and crew reveal the inner workings of the show, and lavish photographs take readers behind-the-scenes into the Top Chef pantry and the competition sites. Handsomely packaged with a canvas cover inspired by the chef's jacket worn by each of the Top Chef contestants, this cookbook will have aspiring culinary contenders reliving classic show moments and relishing new recipes just in time to obsess over Padma's outfits in Season 4.
256 pages, Hardcover
First published January 1, 2008
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497 people want to read
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Displaying 1 - 30 of 55 reviews
February 15, 2009
honestly, i can do without all the airbrushed glamour-shot centerfoldy pages of the chefs, but i approve of the crabcakes benedict and almost all of the breakfast items are wonderful, many involving eggs and maple syrup. but really - wayyy too many nonfood pages. its disconcerting to get all hungry-worked up by looking at food pictures and then be confronted with pages and pages of people pictures...puts bad ideas in the brain.... brains.....
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December 2, 2019I'm going through some of my cookbooks as I weed out my shelf, tossing ones that I've either never used, or have only made a couple of things, copying those recipes, and making room on the shelf/in the house. Honestly, I've so many cookbooks, that if I started today and made a different recipe for every meal, I still probably wouldn't make it through all of them before I died.
This one was gifted to me, with a "Top Chef" timer (which I still have, even though the handle broke off), and maybe an apron, too. A friend was working for an entertainment magazine and either got it as swag or got it from the review table at the back of the office. Since she doesn't cook, she wouldn't have looked through it to see what kinds of things were in it.
Disclaimer: I've never seen the show, so I wouldn't have been interested in the interviews/ match the hairstyle with the chef, etc.
I'm not someone who's afraid of new recipes or ingredients in the kitchen. In my current kitchen, I'm wary of things like pastry and desserts that require rolling out, simply because there is no counter space in my galley kitchen. But if it sounds good to me, I'll tackle just about any recipe, during a vacation when I've got more free time, if it's a drawn-out one. But I agree with the other reviews--these recipes, for the most part, are things that require specialty ingredients, and are a bit over-the-top. I didn't do the pizza, because I mostly don't eat white flour and pizza these days. I've never in my life trusted ceviche, and now doesn't seem like a good time to start. And forget the expensive truffles and the geoduck--I live on an island, and don't fancy driving 40 minutes to a store on the continent that *might* have said ingredient, and then find out it's something I don't like, anyway.
I'm sure there's a kitchen for this book, but it's not mine.
This one was gifted to me, with a "Top Chef" timer (which I still have, even though the handle broke off), and maybe an apron, too. A friend was working for an entertainment magazine and either got it as swag or got it from the review table at the back of the office. Since she doesn't cook, she wouldn't have looked through it to see what kinds of things were in it.
Disclaimer: I've never seen the show, so I wouldn't have been interested in the interviews/ match the hairstyle with the chef, etc.
I'm not someone who's afraid of new recipes or ingredients in the kitchen. In my current kitchen, I'm wary of things like pastry and desserts that require rolling out, simply because there is no counter space in my galley kitchen. But if it sounds good to me, I'll tackle just about any recipe, during a vacation when I've got more free time, if it's a drawn-out one. But I agree with the other reviews--these recipes, for the most part, are things that require specialty ingredients, and are a bit over-the-top. I didn't do the pizza, because I mostly don't eat white flour and pizza these days. I've never in my life trusted ceviche, and now doesn't seem like a good time to start. And forget the expensive truffles and the geoduck--I live on an island, and don't fancy driving 40 minutes to a store on the continent that *might* have said ingredient, and then find out it's something I don't like, anyway.
I'm sure there's a kitchen for this book, but it's not mine.
December 3, 2020
A complete guide to the first 3 seasons: From production to bloggers, contestants to judges, and, oh yes, winning recipes with notes about why they won. Well organized by season, includes glossary and index. Definitely for superfans.
October 11, 2009
Top Chef has three seasons of the hit television show. It also has the recipes and pictures of most of the winning recipes from the show. I got this book to get the recipes and found more tidbits from the contestants and judges than the food, which was a bit disappointing.
But still. The food! The food! Whereas most cookbooks attempt to market to the more moderate cook, this is way up over the top. Do not expect to taste these sumptious looking dishes unless you have plenty of mulah in the bank. Things like squid, truffles,caviar and specialty cheeses generally don't come cheap and many of the ingredients require specialty food stores.
But if you have the money and the skill, this book is worth looking at it. Rather than read it to get recipes, I found myself marvelling at the flavor combinations and unique and original flairs on normally-ordinary dishes. For instance, there is an apple crisp where the apples are cooked in a pan, then served in a parfait glass and topped with fresh sliced strawberries. The crisp is a baked hazelnut lace broken into irregular pieces and one is served on the top of each glass. This book was worth reading just to see such variations like this.
But still. The food! The food! Whereas most cookbooks attempt to market to the more moderate cook, this is way up over the top. Do not expect to taste these sumptious looking dishes unless you have plenty of mulah in the bank. Things like squid, truffles,caviar and specialty cheeses generally don't come cheap and many of the ingredients require specialty food stores.
But if you have the money and the skill, this book is worth looking at it. Rather than read it to get recipes, I found myself marvelling at the flavor combinations and unique and original flairs on normally-ordinary dishes. For instance, there is an apple crisp where the apples are cooked in a pan, then served in a parfait glass and topped with fresh sliced strawberries. The crisp is a baked hazelnut lace broken into irregular pieces and one is served on the top of each glass. This book was worth reading just to see such variations like this.
January 15, 2009
This book is great if you're a fan of the show bc it has interviews with all the judges (including my beloved Tom C.) and contestants (apparently Marcel is friends with Cliff now (!)), recaps of each episode/season and behind the scenes info (like the layout of the kitchen, food essentials, etc). It also has many, many successful recipes from all the seasons and they are broken up by breakfast, appetizers, poultry, etc so it is easy to find what I want. The thing is though, many of these are really not for a beginner cook like myself - I don't have cheesecloth or a sous vie machine and what not and I don't have time to spend four hours in the kitchen, or the money/time to use truffles and find gueyduck (black duck). However, I have so far made the prosciutto and basil pizza, and the ceiviche and popcorn cakes. Both of these were quite good even if my finished products looked nothing at all like the pictures. Also, the packaging is cool - the book cover is made of the material of the aprons they wear on the show.
September 16, 2008
Not that I could ever pull off most of the recipes in this book (some of the ingredients are hard to find/ridiculously expensive), but I loved the info about the show itself and all the behind-the-scenes stuff. The bit about Brian from Season 3 in the bathroom at the French Culinary Institute was priceless!
January 3, 2009
I'm a die hard Top Chef viewer, it's one of my top three favorite shows, ever. This book certainly brings attention to the knowledge base that a chef must possess. The recipes are extremely complicated to the average cook, but I'm sure they're relatively "simple" for the Top Cheftestants. Bios and behind-the-scenes stuff is interesting.
January 5, 2022
Having never seen the show, the book alone is not worth the read. It's kind of like describing a picture by texture alone without form, color, or integration. The short bios of the chefs are interesting, somewhat, but not enough to carry the subject.
December 3, 2018
I probably should have realized that “Interviews” comes before “Recipes” in the title. Interviews definitely take up most of the book. But it was still ok.
July 4, 2019
This was entertaining, mostly for the behind-the-scenes information about the show. I have no desire to cook any of the recipes... I’m quite happy to just watch them done on tv.
January 8, 2022
Recipes are way too complex for the average bear
March 18, 2022
A great book if you are an avid fan of the show. Otherwise, the recipes almost all have hard to find/pricey ingredients.
August 20, 2023
How I wish they had thought to make a retrospective like this of Project Runway!
December 26, 2023
As a fan of the show I enjoyed the behind the scenes information. Most of the recipes likely too involved for me, but I picked up some tips.
January 28, 2009
A funny read for fans of the show but the complex preparations and the amount of cilantro-laden dishes was off-putting. I don't like cilantro as a dominant flavor which got in the way of my usual pure joy in eating. There were some bright spots. Our quickfire smoothee challenge was really laugh-filled.
Here are the recipes I tasted and the cookbook club cooks who made them.
Me - Shrimp Poached in Olive Oil: Loved the infused olive oil and the avocado. Lime syrup was a little much and, of course, there was cilantro.
Sheela - Watermelon, Fontina and Olive Salad: Probably my favorite of the dishes. Cheese and watermelon is something I had never tried before and I liked it.
Molly - Fish Cakes: Such good fresh fish and interesting spices. Fish cakes are always a winner in my book. Very tasty. I would replace cilantro with a less metallic seasoning for an equally stunning effect.
Gretchen - Banana Scallops: The sear on the scallops with the sugar was pure joy. Cool presentation. More Cilantro.
Here are the recipes I tasted and the cookbook club cooks who made them.
Me - Shrimp Poached in Olive Oil: Loved the infused olive oil and the avocado. Lime syrup was a little much and, of course, there was cilantro.
Sheela - Watermelon, Fontina and Olive Salad: Probably my favorite of the dishes. Cheese and watermelon is something I had never tried before and I liked it.
Molly - Fish Cakes: Such good fresh fish and interesting spices. Fish cakes are always a winner in my book. Very tasty. I would replace cilantro with a less metallic seasoning for an equally stunning effect.
Gretchen - Banana Scallops: The sear on the scallops with the sugar was pure joy. Cool presentation. More Cilantro.
December 22, 2012
I checked this out from the library's ebook catalog. I wanted a cookbook and liked Top Chef.
You have to get more than 1/5 a the way through the book before you get to the first recipe. And then few the recipes that are in this book....are very Top Chef. Full of rare ingredients. Who has a 3 pound octopus in the fridge? The recipes aren't easy or for the everyday cook. They're pretty unapproachable. I think I found about three recipes that made me pause. Maybe I'd make this? Then again, probably not.
This book is more of a fan guide. It has all sorts of information about the chefs and the behind-the-scenes info. So this is great if you're looking for a fan guide. If you feel like cooking and are looking for a recipe, maybe pick a different book?
And this book is AWFUL on a Kindle. The formatting is horrible.
You have to get more than 1/5 a the way through the book before you get to the first recipe. And then few the recipes that are in this book....are very Top Chef. Full of rare ingredients. Who has a 3 pound octopus in the fridge? The recipes aren't easy or for the everyday cook. They're pretty unapproachable. I think I found about three recipes that made me pause. Maybe I'd make this? Then again, probably not.
This book is more of a fan guide. It has all sorts of information about the chefs and the behind-the-scenes info. So this is great if you're looking for a fan guide. If you feel like cooking and are looking for a recipe, maybe pick a different book?
And this book is AWFUL on a Kindle. The formatting is horrible.
June 7, 2013
As a fan of the show, particularly the early seasons, it was a fun romp down memory lane of the first three seasons. There wasn't a whole lot of new info here if you've watched the show, at least in terms of the narrative and interviews, though of course having the recipes, if you're interested, is a nice plus. At least some of the biographical info included in the book is, shall we say, edited, to give some of the judges and contestants more interesting sounding careers (I used to work with one of the judges and I know that the early part of the bio given is simply false). But, I suppose it makes it more intriguing and exciting - after all, this is just the book version of "reality television".
February 25, 2014
I really like the show Top Chef so I was a little skeptical about reading a book about it. What a pleasant surprise!! I learned things about the show that I didn't know and I have a new found respect for Tom Colicchio and the fine line he walks between mentor and head judge.
One of the more interesting things was the hard line he sets as head judge that each challenge is to be judged on it on merit! Forget all of the wonderful or not so wonderful meals that came before it, go on or go home on this challenge only.
Oh, yes there are recipes and I was floored there could be anywhere from 10 to 20 plus ingredients in some of the preparations. More than I want to take on I think.
One of the more interesting things was the hard line he sets as head judge that each challenge is to be judged on it on merit! Forget all of the wonderful or not so wonderful meals that came before it, go on or go home on this challenge only.
Oh, yes there are recipes and I was floored there could be anywhere from 10 to 20 plus ingredients in some of the preparations. More than I want to take on I think.
September 7, 2014
A great book for TV's (Bravo) "Top Chef" junkies, of which I am one. That said, I borrowed it from the library - read it cover to cover, but unless one really does want to cook the kind of food one sees on "Top Chef" (lovely to see and read about, but on average this really is "fancy restaurant" food), definitely borrow and don't buy it.
Not only do you get the recipes - maybe one or two of which I would actually make in real life - but you get various insights into the show's creation and production, plus the "chef-testants" from the first three seasons. Great fun!
Not only do you get the recipes - maybe one or two of which I would actually make in real life - but you get various insights into the show's creation and production, plus the "chef-testants" from the first three seasons. Great fun!
September 7, 2011
I love watching Top Chef, it is one of the few television shows worth my time. That being the case this cookbook is a lot of fun. Although I did not learn about the show until the fourth season and this cookbook covers only the first three (plus a single recipe from season four's Richard) I still enjoyed perusing its contents. Not only does it contain recipes (most of which I have no interest in attempting) it chronicles the competitors with their mini-bios and pictures. Hopefully an updated version will make its way to market and I can catch up on the lives of the contestants I have seen.
September 22, 2010
I really enjoyed this, because pretty much I'm a Top Chef fanatic, and I just ate up (pardon my pun) the whole book. My only complaint is that there needed to be more pictures of the food. Not that I would ever attempt these recipes, because I can barely handle grilled cheese, but that's one of my favorite things about Top Chef: seeing the plated food. Other than that, it was great. I can't wait for the second one. :)
January 31, 2009
It's so funny to me that many of the recipes in this book (and shown on Food Network or Bravo) contain the same staple of ingredients: leeks, celery root, microgreens, scallions, EVOO, truffle of some sort, broccoli rab, scallops, balsalmic anything, etc. I used to have such awe and admiration for so many chefs. I still do--it's just interesting that they are similar. I don't know what I'm saying. Good book. I liked the info about the chefs and Tom Colicchio. Love him.
February 10, 2010
As a fan of Bravo's Top Chef, I enjoyed reading the quick bios and episode descriptions. I enjoy reading cookbooks and rated this a 3 because I don't think I will use many recipes from this book. Frankly, most of them are over my experience level (thus reassuring me I cannot try out for Top Chef). Since this book only takes the reader from seasons 1 to 3, I understand why they came up with a follow-up book. If you enjoyed Top Chef, you will enjoy this book.
August 16, 2010
There is a lot of show coverage (photos of the format and some glossed over stories) but what recipes are here are genuinely tough! If you've never cooked geoduck before and have an adventurous palate, go for it. It'll stretch your wallet, but it'll probably stretch your abilities just as much, so you won't make any dish here every night. Get it because you remember seeing something unique and wondered how it would taste or if you like pretending to be Marcel.
February 10, 2016
A seemingly random amalgam of recipes from the first few seasons with that are very interesting but not very practical. A few of the recipes are easy to make and delicious, but the others have ingredients that may be difficult to find and/or take a toll on your wallet.
Also collects stories behind the scenes, such as off camera antics and a 'giving tree' host. A good read for a fan of the show, but less than usable as a cookbook, and more than comfortable as a coffee table ornament.
Also collects stories behind the scenes, such as off camera antics and a 'giving tree' host. A good read for a fan of the show, but less than usable as a cookbook, and more than comfortable as a coffee table ornament.
April 21, 2008
I really enjoyed reading this. I hesitate to call it just a cookbook, because it is so much more than that. I love the show Top Chef, and even though a majority of the recipes are far too fancy for my tastes, I loved looking at them and the pictures. The best part of the book is definitely all of the interviews and inside information on the show.
November 17, 2008
This cookbook is handy if you happen to have any truffles, Chilean sea bass, monk fish, sweetbreads, scallops, or any other expensive ingredient lying around in your kitchen that you can't think what to do with. As a huge fan of the show, I thought that the "inside" info on the show was lame. I'm glad I got this from the library instead of buying it.
February 19, 2009
Love this show. The cookbook was neat in that it gave cool bios of the judges and contestants. I honestly do not think I would cook any of the recipes. Most of the dishes were cooked with constraints on the ingredients and cooking style. Fun to look at but if you are looking for a great cookbook, this is not it.
January 6, 2009
It satisfied my pop culture curiosity while the current season is on a break. I liked the graphic design of the book - very modern and colorful, with lots of mouth-watering food pix (as you'd hope). I would find it hard to recommend to any but the most sophisticated chefs, due to the obscure ingredients and level of experise required for most of the dishes. Great for fans of the show, though!
December 30, 2009
Got this because I'm a fan of "Top Chef", especially the creative cooking involved. I was aware it was more of a fan book, which is fine, but I wish it focused more on the recipes. Granted, I will probably never make most of them, but I'd like to see them all the same. But it is a good book for fans of the show and fans of the chefs from the first few seasons.
Displaying 1 - 30 of 55 reviews