He's already proven that a chef can have a national presence even if his restaurant is located in a city the foodie crowd classifies as a culinary backwater. Now Michael Symon is giving others a blueprint of how they can do the same in Live to Cook: Recipes and Techniques to Rock Your Kitchen (Clarkson Potter, $32.50). It's packed with technique tips and can't-miss recipes. But pervading it all is Symon's philosophy that being yourself and staying true to where you come from is the key to ...

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