Just received a fantastic review for "Cooking On The Line...from Food Lover to Professional Line Cook" from the prestigious Publishers Weekly magazine. Publishers Weekly calls "Cooking On The Line" an "absorbing memoir". To read the entire review, click on the link: http://bit.ly/gi4Ia5 Enjoy!
What I Know Now.....is an extension of my book, Cooking On The Line. I will include: tips, tricks, recipes, and commentary, on all things food, cooking, and restaurants. This of course is from the perspective of a restaurant line cook, the guy who actually makes your food.
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