Cooking from the Heart: My Favorite Lessons Learned Along the Way by John Besh (Andrews McMeel Publishing, 2013) ties together food, culture, recipes and stories in a way that should appeal to restaurant professionals. Southern Louisiana native John Besh shares his stories and the experiences that shaped his professional cooking. Along with documenting his personal journey, he passes along lessons learned in Germany’s Black Forest Region, Provence and elsewhere. Among his nine ...
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