His appearances as a keynote speaker at Restaurant Hospitality's Concepts of Tomorrow conference convinced us long ago that Clark Wolf knows more about restaurant trends than anyone in the business. And his James Beard Award this year tells us that the rest of the world agrees. But few knew of his passion for, and encyclopedic knowledge of, cheese until the publication of his first book: American Cheeses (Simon & Schuster, $25). What he's come up with here is a handy guide for ...
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