The Seasoning of a Chef, Doug Psaltis
I adore books about what’s involved in becoming a chef because they evoke so many funny (now) memories and so much about cuisine and food. Doug Psaltis has worked in many restaurants, many of which I’m familiar with as a customer. Good read. Copyright 2005, first edition, first printing, hardcover, no color, 291 pages, condition very good (dust jacket is crinkled)
I adore books about what’s involved in becoming a chef because they evoke so many funny (now) memories and so much about cuisine and food. Doug Psaltis has worked in many restaurants, many of which I’m familiar with as a customer. Good read. Copyright 2005, first edition, first printing, hardcover, no color, 291 pages, condition very good (dust jacket is crinkled)
I adore books about what’s involved in becoming a chef because they evoke so many funny (now) memories and so much about cuisine and food. Doug Psaltis has worked in many restaurants, many of which I’m familiar with as a customer. Good read. Copyright 2005, first edition, first printing, hardcover, no color, 291 pages, condition very good (dust jacket is crinkled)