Winner of the 2008 James Beard Award ”Best Cookbook from A Professional Poit of View”

The  book which is used at The French Culinary Institute as a textbook features a handful of contributors such as Bobby Flay, Dan Barber and Wylie Dufresne to name a few has been awarded Best Cookbook of The Year from a Professional Point of View by The James Beard Foundation 2008.

Needless to say, it has been an honor to be a part of it!