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Chef Kyle's Top Three Food Books
05 May 2020
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White Elephant Resorts

Chef Kyle's Top Three Food Books

TOPPER's Executive Chef, Kyle Zachary, has spent over 25 years making food, thinking about food, and learning about food. And now, he's rounded up his top three favorite books about food to help you pass the time.


Burgundy Stars by William Echikson

This book follows Bernard Loiseau's dramatic 1990-1991 campaign to elevate his famed hotel/restaurant, La Côte d'Or, to three Michelin star status.  This is a great story of the price that is paid to achieve this rare accomplishment. *Fairly well-known fact: Chef Bernard committed suicide in 2003 after rumors spread that his restaurant would be degraded to two-stars.

The Physiology Of Taste by Jean Anthelme Brillat-Savarin *Translated by M.F.K. Fisher

Brillat-Savarin's historical and philosophical masterpiece covers a collection of reflections on everything gastronomical.  This is probably the most famous book about food ever written.

The Man Who Ate Everything by Jeffery Steingarten

As Vogue Magazine's Food Editor, Steingarten takes a humorous approach to his writing when covering such topics as ketchup, defending salt, sugar and fat, trying to perfect sourdough and his gastronomic travels throughout the world.

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