Printed on beautiful fine-art paper with vellum pages and tactile cloth slipcase, each Limited Edition 768-page coffee-table book includes over 1000 full color photographs and rare conversations with today’s most talked about chefs.
MOMOFUKU CULINARY LAB
Notes From A Kitchen: Volume Three (Part One) features over 1000 color photographs and rare interviews with the most exciting chefs and artisans of our time, including:
• Jordan Kahn
• Dominique Crenn
• Juan Contreras
• Justin Cogley
• Joshua Skenes
• David Chang
MOMOFUKU CULINARY LAB
• Alex Stupak
• Vinny Dotolo
• Shawn Gawle
PASTRY CHEF SAISON
• Jenna Rozelle
• Julian Van Winkle
PAPPY VAN WINKLE
• Zakary Pelaccio
Part One of this 2-Part Collection is now available for International Purchase. Each enigmatic 768-page book includes fine-art paper, vellum pages and a beautiful cloth slipcase. The author signs the first 2,500 numbered copies of each Limited-Edition Collection.
SIGNED LIMITED EDITION WITH SLIPCASE - $125.00
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Notes From a Kitchen Volume Three: Part One | Book Trailer #4
The dramatic follow up to Artist Jeff Scott’s 2012 James Beard Award Winning Notes From A Kitchen Fine-Art Book series, comes Notes From A Kitchen: Volume Three (Part One).
Volume Three: Part One is a visually stunning 768 page Limited Edition book, which includes beautiful hand-made cloth and slipcase covers. Part One follows Scott’s adventures into the private places that inspire today’s most innovative and important chefs. He delves into illusive concepts of idea evolution and creative process with clarity and depth. This latest coffee table edition is the result of a rich collaboration between these visionary chefs and Scott’s wild obsessions.
"Jeff Scott has captured the relationship between creativity and nature.”
- John Shields | Riverstead
"Page after page of madness, sagacity, humility and reality.”
- Sean Brock
"Jeff Scott reveals the true nature of culinary innovation.”
- Kyle Connaughton
"A no limits approach to documenting the insanity of creativity and inspiration.”
- Sean Brock
"Jeff Scott is our first Gastronomer - a rare visionary focused upon the miraculous in the future of food.” - Glenn Roberts | Anson Mills
"There is tremendous power in these pages: stillness and motion, allowing you to breath, relax, look and read. Yet I am breathless.” - Zakary Pelaccio | Fish and Game
"Within these wild pages, irrational thinking is the new normal."
- Dominique Crenn | Atelier Crenn
"Bracingly creative and uncompromising."
- Matt Sartwell | Kitchen Arts and Letters, NYC
"Jeff Scott captures the punk brilliance of chefs better than anyone out there.”
- Hugh Acheson
"Raw, soulful, gleaming with purity - Volume 3 is a transcendentalist exploration of modern cooking.” - Jordan Kahn | Red Medicine
"A dynamic behind the scenes look, reeking of artistry and passion."
- Matthew Jennings | Townsman
"The sexiest book about chefs, food and imagination that I've ever seen.”
- Zakary Pelaccio | Fish and Game
"Documenting idealists through natural observation and poetic sensibility, Volume 3 is a compilation of highly personal stories, imbued with artistic individuality.”
- Jordan Kahn | Red Medicine
"In true artist form, Jeff Scott is using his lens to disclose the obsession of culinary expression." - Juan Contreras | Atelier Crenn
"Jeff Scott explores the contemplative process of a chef, forming ideas into reality."
- Linton Hopkins | Restaurant Eugene
"Honest and revealing. A future classic."
- Pers-Anders Jorgensen | Fool Magazine
Notes From a Kitchen Volume Three: Part One | Book Trailer #3
Notes From a Kitchen Volume Three: Part One | Book Trailer #2
Notes From a Kitchen Volume Three: Part One | Book Trailer #1