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disappointed when I saw that this book wouldn't be followed by another one just like it but dealing with further adventures in the cooking trade.
yeah the last line of the book, he alludes to feeling that his next step is to learn about traditional French cooking, and I was like "oooh I'd like to read that, even though I'm not really into French food."
I haven't read any Reichl, but I will eventually. Right now I'm reading The Soul Of A Chef by Michael Ruhlman. I was at BN today and I skimmed through a new book by Eric Ripert called On The Line, and I've put it next on my culinary reading list. It's kind of an inside look at the Le Bernardine kitchen and staff and how everything works. It looked very detailed and it seemed like he put a lot of effort into it. I got the impression it's geared toward younger aspiring chefs.