Two new chef books to check out

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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