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Cook the Book: 'Beard on Food'
My cooking inspirations are too many and to be mentioned. I cook passionately, if not well, but it is food writing that really gets me going. James Beard of coarse takes the cake, but there are contemporary food writers who are already going down in history books for their contributions. Anthony Bourdain, is a hero of mine, but if i had to name one it would be Ruth Reichl. Her descriptions are phenomenal and her books read like fictions. The woman is a master at her work.
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So they made something complicated....
Does anyone care that I'm a chef and I've never received a tip?...Still, don't be stingy to those that offer good service.