Culture of Cuisine 1. wydanie

Culture of Cuisine which delves into what South Florida chefs think about the ideals of cuisine. Chef Michael Bennett rationalizes the ideals of four generations of South Florida chefs within these 140 pages. In this book there are segments of thought based upon chef Michaels interviews with these noted South Florida culinary idealists. Interestingly enough the first and second chapters of the book are separated into sub chapters of thought. The first two chapters alone have a consequential tone that screams this has to be a daily read for all culinary voyeurs and students of the profession.