We’ve been graciously asked to review Chef Tai Lee’s new cookbook, “The Veritas Cookbook: Cooking with Chef Tai (Savory Books).” It’s definitely our pleasure to review any book, as everyone at Big Grey Horse Media is an avid reader. Ask us to review a cookbook from a well-known Texas chef? Icing on the cake, baby.
Haley Campbell, marketing manager at Savory Books, reached out to me earlier this month. “The Veritas Cookbook: Cooking with Chef Tai” is one of the publishing house’s newest titles. Savory focuses exclusively on cookbooks featuring top chefs and restaurant owners from around the country. Lucky for Texans, Chef Tai happens to be one of those amazing chefs and he’s conveniently located in College Station.
Since Haley contacted me, the new cookbook’s arrived and is being devoured. It’s a beautiful book – there’s not doubt that Chef Tai put tons of work into his recipes. The photos are drool-worthy, too. Perfectly plated foods that scream: EAT ME NOW!
A little background on Chef Tai is necessary at this point. It’s always interesting to know where your favorite chef came from and how he became famous. I am particularly interested in how folks end up in Texas, especially when they aren’t located in one of the big cities. While I don’t have all the answers yet, we do plan on making a trip to interview Chef Tai. We’re very excited to meet him and see his restaurant.
Veritas Wine Bar and Bistro, located in College Station, Texas, opened in 2007. The restaurant’s won numerous awards including the Reader’s Choice Award 2013, Open Table Dinner’s Choice Award 2009-2013, Best of Brazos Award 2008-2013, and the Wine Spectator’s Award of Excellence 2007-2010. I think these awards speak to Chef Tai’s love of cooking and how much he cares about the experience Veritas’ patrons will have.
“The Veritas Cookbook: Cooking with Chef Tai (Savory Books)” blends Asian, French and American foods (can you say tasty?). I’m not spilling the beans…yet…but this cookbook is packed with recipes you’ll enjoy making in the privacy of your kitchen. While it’s a treat to eat out and have Chef Tai prepare these foods for you, there’s nothing like recreating a dish just like a famous chef.
So are you ready for foodie fun?
We will publish our book review this coming week. Hang tight and see you then!