24-07-2006, 09:04 AM
The third in his books about chefs (the previous being The making of a chef and The soul of a chef was inspired writing from one of America's finest food journalists.
His ability to get into the mindset of a chef, observe the little nuances and adequately explain to both professional and lay is remarkable.
Great read on where the whole chef trend is at, where it's going and the role of chefs in today's world.
Highly recommend all three books though :thumbs:
His ability to get into the mindset of a chef, observe the little nuances and adequately explain to both professional and lay is remarkable.
Great read on where the whole chef trend is at, where it's going and the role of chefs in today's world.
Highly recommend all three books though :thumbs: