October 19, 2018

Chef Adrianne Calvo is publishing her 100 finest recipes in her latest cookbook, a two-volume work entitled The A-List.

Chef Adrianne Calvo is revealing to the world her 100 best recipes in The A-List, a two-volume voyage into culinary excellence. Building off of the success of her four previous cookbooks, her latest and greatest publication features starters, desserts, and everything in between.

Over the past decade, Chef Adrianne Calvo has established herself as a significant force to be reckoned with in the culinary world. Between her wildly successful restaurant, Chef Adrianne's Vineyard Restaurant and Wine Bar, and her slew of appearances and personal awards, she is starting to hit her stride right as The A-List is set to hit the shelves.

Both volumes of The A-List are filled with options for date nights, parties, or just a casual meal. From her miso drumsticks, to her umami marinated skirt steak, to her blueberry and white chocolate croissant bread pudding, fans of Adrianne's Maximum Flavor style will rejoice at the immense variety in her latest work. Volumes I and II also feature some of Adrianne's "Fundamentals," which are basic tips and tricks to take your cooking résumé to the next level.

There is something for everyone in the whopping 400 pages that encompass both volumes of The A-List. Its mesmerizing photography and sleek design will entice you in the beginning, but the clear and concise recipes will get you hooked on Maximum Flavor once you crack open The A-List. Chef Adrianne herself is incredibly excited for the release of her newest cookbook. As she puts it...

"The A-List has been a tremendous accomplishment for me and my team. I have been in this business for over a decade now, and I am ecstatic to be able to show the world some of the best recipes I have come across and created over the years. I hope all of my fans love the design and all-natural photos in these two books, but most importantly, the food!"

Make sure to keep an eye out for both volumes of The A-List as they land in a store near you, available in paperback, hard cover, and as an e-book!

About Chef Adrianne

As Executive Chef and Owner of Chef Adrianne's Vineyard Restaurant and Wine Bar, author, and television personality, Adrianne Calvo has built her career on the foundation of creating Maximum Flavor. She has an extensive inventory of recipes, with four cookbooks under her belt: Maximum Flavor (2005), Chef Adrianne: Driven by Flavor, Fueled by Fire (2008), #MaximumFlavorSocial (2014) and Play with Fire (2015).

While studying at Johnson & Wales University, she participated in more than 40 national competitions, earning first place in ten and runner-up in the others. Since graduating at the top of her class in 2004, Calvo transitioned into her professional career and became the youngest chef to work at the five-diamond Mandarin Oriental Hotel in Miami. There she had the opportunity to master her craft by working under Executive Chef Patrick Lassaque, who had been the executive pastry chef of the Ritz Carlton in Paris for twenty years.

Since opening in 2007, Chef Adrianne's Vineyard Restaurant and Wine Bar has taken its claim as one of the Top 50 Miami Restaurants, according to Yelp, Miami New Times Readers' Choice 2016 "Best Restaurant" and "Best Chef", as well as Thrillist's "Best Restaurants in Miami Right Now."


Chef Adrianne Calvo is publishing her 100 finest recipes! In her latest cookbook, a two-volume work entitled The A-List, Chef Adrianne delves into starters, desserts, and everything in between, revealing some of the very dishes that got her to where she is today. Ever wonder how she makes her famous miso marinated chicken drumsticks? Flip through The A-List to find out. Interested in mastering a perfect crème brûlée? The A-List has you covered. Chef Adrianne's Maximum Flavor style has never been more prominent than in the clear recipes and stunning design and photography of The A-List: Vol. I and II, making it a must-have if you are looking to take your culinary performance to the next level!

Information provided by Michael Beovides, Gorilla Management

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