Book reviews are one of big perks of being a food writer. I love getting cookbooks, in their pre-published state, and knowing that I am one of the first hundred or so people to read them!

A month or so ago the publicist for Secret Suppers left me an email.

"I am a fan of your blog. Would you consider reviewing a couple of new books?"

Can anyone resist those words? Even though I am incredibly busy at the moment I replied and said I would. I am so glad I did. I loved this book.

I had no clue that I was missing out on an entire new(ish) trend of cutting edge chefs opening underground restaurants and serving amazing food in secret. I was absolutely intrigued as the author, Jenn Garbee, went to these dinners all over the country and described the food, the wine, the guests, and the chefs with such detail that I felt I had been there myself.

Why would chefs want to do this? Why would they go to the trouble of evading police, health inspectors, and popular food critics to serve five star meals in unusual places?

Why wouldn't they?

Having owned a small tearoom I can certainly understand the frustration that comes with balancing the desire to concentrate on serving amazing food with the need to jump through hoops, preferably naked, for the city. In the United States it is nearly impossible to just cook. Sad really.

But these chefs and cooks, and wanna-be chefs and cooks have found a way to get around all of that. They just throw parties for fifty of their closest friends. And ask the friends to chip in for the cost of the meal.

Brilliant.

In the book, Secret Suppers, we are introduced to ten different chefs, their friends, partners, and their lifestyles. Rather than just being a collection of recipes, the recipes are secondary to the story of these chefs, the hows and whys and whos.

Some of the meals are served with fine china and crystal, some are served on plates that you bring from your own home. Each chef has a different view, a different method, a different reason why they are cooking underground.

• James is a self taught cook who wanted the challenge of creating foods without the expense of chef school or opening a restaurant.
• Hannah enjoys cooking and thought it owuld be a great way to meet people.
• Ross wanted the chance to sample fine wines that would normally be out of his reach financially.
• Some work in famous kitchens under well known chefs during the day and then enjoy rogue cooking as a creative outlet, to have the freedom to put flavors together their own way.

There are many other chefs, hobby cooks, and foodies that you will meet in this book. Each of them has a fascinating story to tell...and a great recipe to share.

While Secret Suppers is mostly about the chefs and what they do there are some recipes at the end of each chapter.

The recipes include:

• Black Mission Fig Frangipane Tart with Buttermilk Ice Cream
• Grilled Peach Cobbler with Vanilla Creme Fraiche
• Heirloom Tomato Bruschetta
• Oatmeal on the Rocks Cocktail
• Pineapple Ravioli
• Scallops with Spicy mango Sauce and Pineapple Mango Compote
• Sweet Pea Panna Cotta with Tamarind Chutney
• White Chocolate Soup with Fresh Berries
  

Jenn Garbee is a Los Angeles based freelance writer. Her casual writing style makes the reader feel as if she was sitting in a bistro with a friend, listening to the tales of a wild weekend.

She has been interested in food and cooking most of her life, earning a Diplome in Le Cordon Bleu Patisserie and Baking form the California School of Culinary Arts.

Secret Suppers is a great read. Once you start it you may not be able to put it down until you have finished. It will definitely stretch your ideas about chefs, restaurants, and gourmet dinner.

From now until Tuesday September 30, 2008 you can register for a drawing to win an autographed copy of this book on my blog, Baking Delights. 

Good luck!