PDF Ebook In Pursuit of Excellence, by Josiah Citrin
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In Pursuit of Excellence, by Josiah Citrin
PDF Ebook In Pursuit of Excellence, by Josiah Citrin
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From the Inside Flap
Cover Flaps: “In Pursuit of Excellence” is the first cookbook of Two-Star Michelin chef Josiah Citrin. Since opening the doors of Mélisse Restaurant in Santa Monica, California, Citrin has been astounding guests and gathering critical acclaim with his inventive French-influenced cuisine that focuses on methodical preparation and laser sharp presentation of farm-to-table ingredients. His passion, determination and creativity are captured within these pages as he shares detailed recipes, his philosophy and the stories behind his dishes and how to prepare the foods that have made him an award winning chef and force to be reckoned with. From his humble beginnings as an apprentice in Paris to working for Wolfgang Puck and Joachim Splichal, Citrin's career and influence have spanned the globe. He has appeared on “Hell's Kitchen”, “After Hours with Daniel” (Boulud) and trained Aaron Eckhart for several months for his role in “No Reservations”. He has been written up in numerous publications, including Gourmet, Bon Appétit, Esquire, Wine Spectator and The Robb Report. In 1997, Citrin was voted one of the top ten chefs in America by Food and Wine Magazine. A firm believer in giving back to the community, he can often be found contributing his time and talents to various charities on the local and national level.Citrin resides in Venice with his wife Diane, son Augier and daughter Olivia. When he's not “living the dream” as he likes to say, he can be found surfing.Patricia Aranka Smith is a writer and artist. A former newspaper columnist and restaurant critic, she and Josiah Citrin have been friends for nearly 25 years. She is honored to have witnessed his success and to have been asked to collaborate with him on this cookbook. In previous incarnations, Smith has been a cruise line executive and lyricist. Among other cities, she has 0lived in New York, Paris, Athens, Copenhagen and Budapest. She currently resides in Los Angeles where she writes and paints. Unbeknownst to many, she is also a stay at home comedienne. You can see (some of) her artwork on the walls of Mélisse or at patriciasmithfineart.com.Food photographer and videographer, Matt Kiefer, also practices graphic and web design. A graduate of Ball State University, Kiefer was grateful for the opportunity to shoot for Chef Josiah Citrin. The thought and effort that Chef Citrin put into each dish made the task of capturing the essense of Mélisse a professional treat. Clean, beautiful and all about the food. In addition to being a photographer and videographer, Kiefer is also a father(ographer). He and his wife have just welcomed their second child.
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About the Author
Two-Star Michelin Chef Josiah Citrin is the owner of critically acclaimed Mélisse Restaurant in Santa Monica, California. His highly sought after French-influenced California cuisine has been consistently awarded and often mimicked, but stands alone as a testament to his inventive methodology and artful creations. Of French heritage, Citrin spent several years in France staging at restaurants before returning to the states and pursuing his individual culinary identity. His meteoric rise began when Citrin was named one of the top ten chefs in America by Food and Wine Magazine in 1997, and has been soaring ever since. Citrin's precise, detail-oriented cuisine is now an open book with “In Pursuit of Excellence” and captures what makes his food some of the most inspired in southern California. With its seasonal changes and farm-to-table focus, Citrin offers the exact recipes as they are prepared in his restaurant kitchen. Patricia Aranka Smith offers an insider's view to Citrin's story beginning with a chance meeting in Paris at the Louvre Museum and continues as she witnesses Citrin's culinary star rise and shine. Together they prove that “In Pursuit of Excellence” is not only a cookbook but in fact a pursuit that is worthy of your time.
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Product details
Hardcover: 240 pages
Publisher: Northstar Media Books (October 30, 2011)
Language: English
ISBN-10: 0981980279
ISBN-13: 978-0981980270
Product Dimensions:
9.2 x 1.2 x 11.8 inches
Shipping Weight: 3.2 pounds (View shipping rates and policies)
Average Customer Review:
5.0 out of 5 stars
13 customer reviews
Amazon Best Sellers Rank:
#979,402 in Books (See Top 100 in Books)
I've been going to Melisse for around 20 years. Less so as time as gone on, because things get more expensive. I've travelled all over the world and there is still no contest, it is my favourite place. Every plate is perfect, every employee you think is a manager, and the setting is always perfect. This is not a book for beginners. It is intimidating. It's hard. So you want to be Josiah Citrin?!?!?
Having had the rare pleasure of dining at Melisse, I had to have this cookbook. I may never tackle an entire recipe, but the attention to detail and incredibly faithful recipes would certainly make it possible for me to recreate some of the incredible flavors, textures, and beautiful presentations I devoured over the course of that five-hour slice of heaven. A good chef makes dishes that leave you stunned; a great chef is willing to share exactly how to make them yourself and to marvel at the exquisite ingredients, impeccable technique, and multi-step processes that go into each bite-sized morsel. Will a home chef ever be able to match a ten-course tasting menu? No, not without a small staff and a very large kitchen. But from this book, can a home chef learn the essential cuts, and how to make a perfect stock, and how to select fresh ingredients, how to combine them all in a memorable, once-in-a-lifetime meal? I can sincerely say the answer is "Yes." This cookbook is beautiful, informative, instructional, and gives a rare glimpse behind the scenes into one of the finest kitchens in North America. Highly, highly recommended.
Mélisse in Santa Monica is one of the best restaurants I have ever been to. The food and service is always incredible and when I found out that the chef released a cook book I decided to buy a few as Christmas gifts. I had no idea at the time just how functional this book would be. It looks amazing and is loaded with tons of great pictures and that is what initially drew me to buy it. Since then I have actually used the book with stunning results. The recipes I've attempted have actually came out really well. I don't cook much at all so I wasn't expecting to be able to create these dishes. I've amazed myself and wife over the last few weeks and can't believe the dishes I've created. We're looking forward to our first get together with friends in which I will be the one cooking (first time, excluding BBQ burgers). I'm going to prepare a four course dinner from this book and have discovered a newfound passion in cooking. The lessons I've learned about produce, seasonal shopping, cheese, and cooking methods alone where well worth the purchase. I highly recommend this to seasoned chefs as well as amateurs such as myself.
An absolutely inspirational read. Probably not the most interesting read for the so called "foodie", but professionals will find this book an absolute inspiration. The pictures are amazing, the dishes are intriguing. A MASTERPIECE. My collection includes hundreds of cook books, from recipes to inspirational, food philosophy to biographies.... this one truly is a standout. The only issue I had was the time it took for the seller to send the book, I waited almost 2.5 months. Upside was the price I paid for it.
With this book, excellence was pursued and achieved. An inspiring culinary journey. I reference it often to remind me of possibilities and stars i shoot for! Bravo to Cjef Josiah Citrin!
I worked for Josiah in the kitchen at Melisse for a year. It was one of the most challenging and rewarding experiences of my career. This book showcases just how relentless he is in his pursuit of his passion. His ability to compose a dish (and a menu) in fresh and interesting ways is unparalleled. Even if you never try the recipes in this book, you can look at the ways he combines flavors and learn from that. You simply won't be disappointed.
It's helpful.
Fantastic book. Great recipes. Awesome photos and very good layout with the recipes and photo s on the same page.
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