Excite and Delight Your Palate Chef Douglas Jones presents his new cook book titled, The Culinary Works Of A New American Chef

Fade To Black is my take on what is called new american cuisine. This is upscale contemporary cooking with ethnic influences from around the world. Through out my career I have worked with talented chefs who have been of French, german, Asian and latin origin. There is a melting pot of influences that makes me the versatile chef that I am. My wish is that the public and the world enjoy this book. End Quote

Cincinnati, OH-KY-IN (1888PressRelease) October 15, 2008 - Cooking should be joyful rather than strssful, a pleasure rather than a burden. That's what the author and chef Douglas Jones believes, and that why he has enjoyed living as a chef for more than twenty-five years. he has never regretted his culinary journey, because like everything else, he has pursued it with so much passion that it has become a part of his life-and he appreciated every moment of it Now , as he shares these culinary works of a new American, he invites veryone - whether you like to cook or you love to eat - to taste the wonders and delights of life. Let Fade to Black tantalize your palate and wet your appetite.

Feast on these tempting and delicious recipes that chef Douglas has concocted. He takes on what is called new American cuisine. With a blend of upscale contemporary cooking and ethnic influences from around the world, you will surely be amazed with how he has created these masterpieces. Because he has worked with talented chefs who have been of French, German, Asian and Latin orgin, his creations have also become a melting pot of enfluences, which makes him the versatile chef that he is.

This wonderful cook book is packed with 176 pages of easy-to-read and easy-to-follow steps and recipes along with beautiful mouth watering colorful photos that's a perfect inspiration for those cooks and chefs who are about to start their culinary journey. Enjoy Fade To Black The Culinary Works Of A New American Chef, a sharing to all - to the American public, the culinary professionals, and the people around the globe - who love creative and good-tasting food. For more information about these mouth-watering photos and recipes, log on to w.Xlibris.com

About the Author
Douglas Jones has been a chef for over twenty-five years, working for 4 and 5 star hotels and restaurants. He received his culinary training in his hometown of Cincinnati, Ohio, while he was still in high school at Hughes high in Clifton. He moved to New York in 1977, and two days after arriving, he began his culinary career. He was hired at the waldorf Astoria Hotel and worked there from 1977 to 1979. He continued building his culinary background by accepting a culinary position at the Plaza Hotel in manhattan. While living in New York, he began studying acting at the herbert bergolf Studio Greenich Village from 1979 to 1981. He then relocated to Los Angeles, CA to further pursue his culinary and acting careers. He widened his culinary experiences in Los Angeles by working at the Beverly Hills Hotel, The Hotel Bel Air, and The Westin Bonaventure Hotel. If he has accomplished anything by being a chef of what ever level over the years, it has been a career of longevity along with the blood, sweat, and the tears, the good, the bad, and the ugly that is a reality of any demanding profession in life.

Picture Book Softcover 176 pages: 978-14363-5273-4
Picture Book Hardcover 176 pages: 978-1-4363-5274-1

To purchase copies of the book for resale, please fax Xlibris at (610) 915-0294 or call (888) 795-4274 x. 7876

For more information, contact Xlibris at (888) 795-4274 or on the web at www.Xlibris.com or http://www.newamericanchef.net

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