Over the next but not necessarily consecutive 10 days we'll be featuring cookbook recommendations from some of Savory Cities' top chefs. Starting off the tour is Doug Psaltis, former chef at Country.
Watch the video to see which books have inspired him and why he would recommend them to anyone serious about food.
While you're at it, you might want to add his controversial book, The Seasoning of a Chef: My Journey from Diner to Ducasse and Beyond
Check in tomorrow for a new book from a different chef.
Doug Psaltis recommends:
White Heat
Escoffier: The Complete Guide to the Art of Modern Cookery
Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia
Share on Facebook
Save to del.icio.us
Stumble It
Twit This!
Get Free RSS Updates
