var amzn_wdgt={"cols":1,"tag":"thgoli01-20","width":"220","inner_bkgd_color":"#b3c1c8","serviceVersion":"20070822","head_text_color":"#eae493","marketPlace":"US","show_image":true,"price_color":"#3f3c39","rows":5,"templateId":"8001","title":"I Recommend","height":null,"curve_corners":true,"items":[{"asin":"0060899220","comment":["The book that started it all."]},{"asin":"1596913606","comment":["A hilarious collection of essays and musings on the culinary world by the Master."]},{"asin":"1400034477","comment":["Wonderful account of an editor's unpaid apprenticeship at Mario Batali's flagship restaurant, Babbo."]},{"asin":"0143112074","comment":["Michael Ruhlman is THE writer in the food industry today. His books make the culinary world and its players come alive."]},{"asin":"0553384562","comment":["Now that I blog, I have a new idol. Someone who keeps it fresh, funny and fabulous. Adam Roberts, I salute you."]},{"asin":"076791273X","comment":["My reports might suggest otherwise, but I'm a HUGE fan of Jean-Georges. This is one of my all-time favorite cookbooks-- be sure to try the Thai Jewels recipe!"]},{"asin":"1579653936","comment":["Quite possibly the most beautiful cookbook in existence, by smoking hot Eric Ripert. Part coffee-table art book, part recipe book, part story."]},{"asin":"0143036610","comment":["No one describes food like Ruth, but what's more interesting here is realizing the true power of a NY Times food critic. Extremely entertaining."]},{"asin":"0312038534","comment":["One of my favorite dessert cookbooks. Fast, simple, delicious recipes. Don't miss the Blueberry Buckle, still my go-to dessert!"]},{"asin":"0767915801","comment":["If you only read one book about the food industry, this is probably your best bet. Wonderful."]},{"asin":"1580089283","comment":["Beautiful photography of Grant Achatz's molecular gastronomy. Don't know if I'd attempt to cook any of it, though."]},{"asin":"006122815X","comment":["Interesting perspective as to what goes on at Thomas Keller's Per Se, told from a waiter's perspective. A quick, fun read."]},{"asin":"080508939X","comment":["Writer enrolls at The Culinary Institute of America. A chef is born, but more importantly, we gain the best food writer in America, Michael Ruhlman."]},{"asin":"0141001895","comment":["Ruhlman's second book in his Chef series: this 3-parter focuses on the CIA Certifed Master Chef exam, Thomas Keller, and Michael Symon."]},{"asin":"0307406954","comment":["I say, the closer you think like Tom Colicchio, the better for us all."]},{"asin":"1579653693","comment":["Just bought this book - beautiful photography, really breaks down what goes on behind the scenes at Le Bernardin."]},{"asin":"B0026IQTPO","comment":["Besides, Top Chef, this is the only other show I watch religiously. Bourdain is great, but so is the cinematography."]}],"outer_bkgd_color":"#4a6676","show_review":false,"sort_order":"Random","displayTemplate":"6","show_price":true,"text_color":"#31658b"}
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