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The Chefs of the Times: More Than 200 Recipes and Reflections from Some of America's Most Creative Chefs Based on the Popular Column in The New York Times Hardcover – November 12, 2001
Top Customer Reviews
The meals are mostly accessible to the home cook and very clearly presented. They were obviously kitchen-tested in order to get into the New York Times from where these recipes are drawn, so no bogus preparations. Plus these chefs didn't hold anything back seeing as the New York Times is read by their target demographic and it's a competitive arena.
Anyone who wants to kick their culinary skills up a few thousand notches over Emeril & the food TV gang ought to invest wisely in this delectable tome.