Flavors of Taste by Jeremiah Tower captures the genius of one of America’s great chefs, and the food that changed American cooking. It is illustrated with 75 recipes and 75 photographs, insightful commentary, and menus. Tower is a purist, obsessed with ingredients. Which are the best, and how should they be treated? It defines the rules of the road for a thoughtful, dedicated chef. Tower says the enthusiasm for fresh ingredients generated by the California cuisine movement in the ‘70s and ‘80s changed American cuisine forever. “When there’s something wonderful to be done, it’s worth doing in style, on your own terms and nobody else’s, if you’re not right there with me, then get out of the way.” That spirit comes across vivaciously through the pages of Tower’s new book.


Widely recognized as the godfather of modern American cooking and a mentor to rising chefs, Jeremiah Tower is one of the most influential cooks of the last thirty years. He’s dined and cooked with and for legends like James Beard, Richard Olney, Elizabeth David, and Julia Child, as well as Sophia Loren, Pavarotti, Merle Oberon and the Bloomingdales, Cecil Beaton and Escoffier. Tower’s work provides a colorful trajectory of American cuisine. His original California culinary revolution kicked off a groundbreaking movement. As California cuisine evolved, his emphasis on fresh, local products began defining and elevating America’s melting pot of regional cuisines. The impact continues today in restaurants from farm to table, restaurant menu language and style, and the emergence of locavore farmer’s markets. Wine Spectator, describing Tower’s stint as the first chef of Berkeley’s nascent Chez Panisse, called him “the father of American Cuisine.”

Tower is, as Anthony Bourdain said, “the bridge between the old world and the new.” He recently profiled the chef, restaurateur, and author in The Last Magnificent, a biographical documentary about one of the most controversial, outrageous and influential figures in the history of American gastronomy. “Jeremiah Tower’s menus made a complete re-evaluation.”

Bourdain claimed, “of not just American food and ingredients­—but food.”

“Great cooking has always been, still is, and always will be about great ingredients. My new e-book, Flavors of Taste, is all about the best ingredient moments in my life as well as in the lives of those cooks and celebrities that I most admire.”

“The taste is as broad a spectrum of flavors and essences as anything I know. If you have ever loved the sea, fish, and shellfish, that bowl of simple liquid holds their entire mystery.”

Jeremiah Tower: Flavors of Taste is his tenth book. His honors include the James Beard Foundation: Best American Regional Cookbook, Regional Best Chef: California, James Beard National Outstanding Chef. He was named a patron of The Oxford Cultural Collective.

His  books include: Jeremiah Tower’s New American Classics, Jeremiah Tower Cooks, California Dish, Start the Fire, and Table Manners: How to Behave in the Modern World and Why Bother.

Jeremiah Tower: Flavors of Taste is a 300 page ebook , available through Amazon.com


Jeremiah Tower: Flavors of Taste is also available through Apple iBooks, Barnes & Noble, and Kobo

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