Two new chef books to check out
There are a couple of new chef books out that have the food world buzzing. The first, "Life, on the Line," is by Chicago modernist chef Grant Achatz. The other is "Blood, Bones & Butter" by Gabrielle Hamilton, chef at New York's Prune restaurant. Both are interesting, though they couldn't be more different.
Read my review of them here.
-- Russ Parsons