What top chefs cook -- for their dogs
The Culinary Canine (Bowtie Press)
But this might be the first book that shows what all of these chefs are cooking at home -- for their dogs.
"The Culinary Canine," by Kathryn Levy Feldman, due out in November, shows what these great chefs would concoct if they used their skills for their pups. The 30 contributers include Todd and Ellen Gray, chef and co-owner of Washington, DC's Equinox; Steve Chiappetti of Chicago's Viand; Dominique Crenn of Atelier Crenn in San Francisco; and Georges Perrier of Phiadelphia's Le Bec-Fin.
Perrier's Bichon Frise, Isabelle, dines on "TouTout Food," which he makes in his restaurant kitchen and freezes for her in individual portions -- it's a saute, a tasty-sounding blend of chicken, London broil and veggies including haricots verts.
Chiappetti's dogs Rocky (a Chihuahua/Shiba Inu mix) and Maggie (a Chihuahua mix) are treated to "Pet Patties." He says the dogs stand by the stove while he makes the burgers out of chicken breast, double-smoked bacon, cheddar cheese and seasonings.
Each chef gets a chapter. The best part is that in addition to giving a little of the chefs' histories, we find out about how they came to meet their pups. There are tons of sweet photos of the maestros with their furries by photographer Sabina Louise Pierce.
The Grays, for instance, adopted their German Shepherds, August and Zeus, from a rescue group. (They chow down on Gray's "Pup Casserole," a hearty mix of meat, whole wheat pasta, peas, carrots, corn and Parmesan Reggiano.
The book is published by BowTie Press and retails for $14.95.