ABOUT THE BOOK

Provocative artist, filmmaker and photographer Jeff Scott and chef Blake Beshore bring you the re-envisioning of the modern American cookbook. Notes from a Kitchen redefines the cookbook genre in a spectacular two-volume, 900 page cloth-covered collection that feels more like a beautiful museum artifact and private chef's journal than a traditional cookbook.

This beautifully-crafted collection explores today's most exciting young chefs in their kitchens and in personal conversation. Featuring over 1,000 vibrant color photographs, uniquely edited documentary film footage and private journals, this new form of modern cookbook studies the unique artistry that surrounds their emotional craft.

FEATURED CHEFS INCLUDE: Sean Brock (Husk and McCrady's, Charleston, SC), George Mendes (Aldea, New York), Johnny Iuzzini (Jean Georges, New York), Jason Neroni (Osteria La Buca, Los Angeles), Emma Hearst (Sorella, New York), Joel Harrington (Stephen Pyles, Dallas), Neal Fraser (Grace, Los Angeles), Matt Gaudet (Aquitaine, Boston), Michael Laiskonis (Le Bernardin, New York), and Zak Pelaccio (Fatty Cue and Fatty Crab, New York).

Notes from a Kitchen: A Journey Inside Culinary Obsession is the first book of its kind to accurately portray the daily creative life of a world-renowned chef in a visceral, cinematic format. Never before has a cookbook focused more intently on who a chef is as a person and why they place their culinary passion and obsessions before almost everything else
in their lives.

Artist Jeff Scott

is a multi-media artist known for his provocative interpretations of iconic cultural genres. Scott is widely known for his use of innovative photographic, filmmaking and printmaking techniques, which he uses in exploring subjects and imagery dealing with America's historic and contemporary cultural landscape. Scott's artwork has been exhibited extensively in the United States. His thought-provoking pieces are in the Permanent Collections of The Dallas Museum of Art, The Smithsonian Institution, Elvis Presley Enterprises, Disney, Polo Ralph Lauren, E.A. Carmean, Jr. and The National Trust for Historic Preservation. Selections from his documentary fine-art series based on Elvis Presley's personal objects and private artifacts have been exhibited at The Brooks Museum of Art, Memphis, Tennessee, The Dallas Museum of Art and The Andy Warhol Museum, Pittsburgh. Scott is also the author of Elvis: The Personal Archives, a stunning collection of his original artwork from his series of the same name. Scott's latest work, Notes From A Kitchen: A Journey Inside Culinary Obsession, explores what happens when the world's most celebrated and innovative young chefs grant unrestricted access to an obsessive contemporary artist. Scott's private access inside these chefs' kitchens and private lives allowed him to uncover the realistic daily workings of the culinary world in a way never before experienced.

Chef Blake Beshore

has always had a passion for food and innovation. As the great-great grandson of J.P. Leggett, one of the pioneers and inventors of the early bedspring, Beshore has always been driven towards experimentation and taking risks. Beshore graduated from Southern Methodist University with majors in political science and corporate communications. He graduated from Le Cordon Bleu and completed his externship at The Keystone Ranch Restaurant in Colorado. He then continued his work as a private chef and taught innovative culinary workshops, seeking to make fine-dining more accessible to the home cook. During one of these workshops, Beshore met fine-artist Jeff Scott, who was already in the process of crafting a new form of contemporary cookbook. Beshore was at a pivotal moment in his culinary career. Rather than follow a more traditional path, he chose instead to pursue his culinary ambitions in a more radical way by joining forces with the provocative and innovative artist.

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