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Two new chef books to check out

Achatz Hamilton

 

 

 

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

 

 
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