Today’s Special: 20 Leading Chefs Choose 100 Emerging Chefs
Published February 2021
Following a long-standing tradition at Phaidon of collaborative, forward- looking survey books, where experts point readers in the direction of new talent, this spring, Phaidon’s editors present a volume that looks to the future of the world’s leading chefs. Twenty iconic chefs were asked one simple question, who are the new rising stars in the culinary world.
The resulting book, Today’s Special, presents 100 up-and-coming chefs and their recipes, from all over the world. The book tells their stories and how they have taken very different journeys to becoming the next wave of culinary leaders. There are chefs with exclusive tasting menus, chefs with local bistros, and even some whose pop-ups or dinner series have caught the attention. Readers are invited to discover a huge variety of food, dishes and personalities spotlighted in today’s global food world from Tomos Parry of Brat in London to Danielle Alvarez of Fred’s in Sydney.
Nominated chefs are listed in the book in alphabetical order, with an original commissioned essay about them and the name of the leading chef who nominated them, followed by a menu, recipes and photography of their dishes and restaurants. A detailed exploration, the book spans 440 pages and features over 300 recipes.
This book came together before our world changed. The restaurant industry has been hit very hard, and now these pages contain an extraordinary source of hope in the innovative and determined spirit of those sustaining our culinary future. At a time when travels and visits
to restaurants even the closest ones, are restricted, Today’s Specialprovides a way to keep up-to-date with the culinary world and provide inspiration for travels to food destinations to visit when we can. For everyone now cooking from home, the book brings together a range of visionary recipes from the most talented creatives from all over the world.Today’s Special shines a spotlight and pay tribute to the dynamic 100 chefs doing incredible work and shaping the future of food.