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.
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 h ...
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