Skyline Newspapers Review of "Cooking On The Line"

   "YOU CAN DEVOUR “COOKING ON THE LINE,” a new book by food lover Wayne Cohen who became a professional line cook at 50. In this delicious autobiography, Wayne gives credit to chef Tony Priolo of Piccolo Sogno, chef Martial Noguier of Bistronomic and others for allowing this novice a chance to show his work ethic and love of good food. You will salivate, and wince, as Wayne slaves and reveals all the passion that goes into creating fine dishes. (He even shares a few easy recipes.) Cohen is working now at Piccolo Sogno and everyone who reads his book will have a deep appreciation for the hard work and devotion that makes a kitchen produce the exceptional cuisine we often take for granted.  -by Ann Gerber