Chefs Share: “What I’m Reading at the Beach…”

A day at the beach isn’t complete without a good book. And no one needs a day at the beach more than these hard working chefs. Chef and TV host Marcela Valladolid is currently wrapped up in The Struggle for Maize by Elizabeth Fitting and Garlic and Sapphires by Ruth Reichl. She also recommends La Republica de los Moles by Martha Chapa and De Caracoles y Escamoles by Jacques Paire. And she's not the only one traveling with a stack of mouthwatering books. When they're not working on their own cookbooks and memoirs, here are the delicious reads some of our favorite chefs tuck into their beach bags.

Ingrid Hoffman

Pick: Cooked: A Natural History of Transformation by Michael Pollan

When Ingrid Hoffmann isn’t in the kitchen cooking food, she’s reading about it. At the moment, she's in the middle of Cooked by Michael Pollan. “I love anything Michael Pollan writes because he's a proponent of clean eating,” said the chef and TV personality. “I love his added historical value to food.”

In Cooked, the author focuses on the process of actually cooking food and how the food process works. “It’s about trying to connect people to the satisfaction one can feel when creating a meal,” said Hoffmann, who would recommend any of Pollan’s books to readers. “This is exactly what I try to convey to my fans."

Next, Lorena Garcia and April Bloomfield tell us what's in their beach bag… [pagebreak]

Lorena Garcia

Pick: Life from Scratch by Melissa Ford

For busy chef, TV host, and cookbook author Lorena Garcia, a summer read combines everything she loves. “I like that the book has a storyline that works its way into the kitchen,” said Garcia.

The fictitious Life from Scratch takes the newly divorced and complete cooking amateur, Rachel Goldman, on a journey through her kitchen and her life. Will she regain her sense of empowerment as a woman? Or perhaps find a new love as a chef and the appreciation for a new beginning?

“It’s an easy summer read for the beach,” said Garcia, who would recommend Ford’s book for the foodie and non-foodie alike.

April Bloomfield

Pick: The Third Plate: Field Notes on the Future of Food by Dan Barber

It’s no surprise that April Bloomfield has her nose in a book about the evolution of produce. The James Beard Award winner for Best Chef, NYC has been reading The Third Plate by Dan Barber, after the author personally sent it to her.

“I am so grateful that Dan sent this to me," Bloomfield said. "It's my dream to have a sustainable farm to produce food for my restaurants, a CSA, and to have an education center."

The book is about why Dan Barber started his own Blue Hill Farm, its evolution, and how to farm in an appropriate way.

“I love this book and it really is an interesting read," said Bloomfield. “I would recommend it for anyone who wants to garden, farm, or think about food in a different way.”

Next, Jose Garces and Jesse Perez tell us what they're reading… [pagebreak] 

Jose Garces

Pick: The Panama Hat Trail by Tom Miller

“I’m just wrapping up this armchair adventure,” said chef and restaurateur Jose Garces of Tom Miller’s The Panama Hat Trail. “The book impressed me with its insightfulness into Ecuadorian culture."

The Panama Hat Trail is about the construction and marketing of a lone Panama hat, focusing on Ecuador’s exotic culture and its people.

“Miller’s observations matched many from my own visits to my ancestral homeland, particularly the beautiful imagery describing the landscape," said Garces.

Jesse Perez

Pick: Focus Forward by Justin Byers

As a busy chef/owner of Arcade Midtown Kitchen, Jesse Perez sometimes finds it hard to make time to turn some pages.

“It’s hard to unplug and disengage from the outside world, but I try and search for ways to work smarter and not harder,” said Perez, which is a philosophy he relays to his staff daily. Perez picked up Focus Forward, a short read by Justin Byers, which teaches readers how to slow down and focus on the importance of the present moment.

“The subtitle of 'How to Focus Your Mind to Rid Yourself of Distractions, Maximize Your Time, and Achieve More,' is what attracted me to the book,” said Perez. “It provides very simple teachings and pushes you to think about how to achieve balance in your life.”

He recommends the book to those who might consider a course in how to better self-discipline and assess what they want out of life.

“The book reads like a manual,” added Perez. “I strive for productivity and efficiency in the kitchen and within the restaurant from service to service, and I found this very helpful."

Next, Doreen Colondres shares her two beach reads… [pagebreak]

Doreen Colondres

Pick: The Photography of Modernist Cuisine by Nathan Myhrvold and Cocina con Joan Roca

Newly refreshed after spending an entire month in Greece, Doreen Colondres doesn’t plan on slowing down for the summer. However, the chef and creator of the La Cocina No Muerde web site has found the time to break the binding of two books: The Photography of Modernist Cuisine by Nathan Myhrvold and Cocina con Joan Roca.

“The Photography of Modernist Cuisine is a stunning award winning book of more than 300 spectacular images that will open your senses and appetite,” said Colondres who deems it a feast for her eyes and for any food lover alike. She keeps the book in her living room as a piece of art.

“Every morning while having my second round of Puerto Rican coffee, I get inspired just looking at a picture, an ingredient, a description of a recipe or a technique,” she said, adding that the author also includes behind the scenes photos of several cooking techniques and utensils. 

Her other current read, Cocina con Joan Roca, holds a special place in her library. “Chef Roca is one of my favorite chefs in the world,” said Colondres. “I was probably one of the first ones to get his new book, published just a few months ago.”

Colondres has dined in Roca’s 3 Michelin star restaurant located in Cataluyna. The self-proclaimed ‘super fan’ admires Roca’s personal and professional accomplishments, including his book.

“I love it because it is for non-professional cooks, so anybody can make any of the recipes,” said Colondres. Notice any similarities between the two?

“Chef Roca’s book reveals every single aspect of what you need to know in the kitchen as a home cook and also shares 80 step by step recipes explained in pictures and simple descriptions.”