I read Kitchen Confidential years ago. A very readable book if you
don't mind blue language on every page. I persevered and learned when
not to order fish and why never to order a steak well-done and other
etc.s. (I'm sure that's not the right way to puctuate that...) A look
behind the scenes in some very pricey restaurants. It's probably not
like that in North Bay where we mostly have a mix of Chines, Italian and
Greek food. One Japanese restaurant. Lots of Tim Hortons (four just
on our campus).
Speaking of cooking, anyone here ever watch Iron Chef?
Never mind...it's too hot to eat anyway...
Ursula
http://www.nypost.com/seven/07142006/gossip/pagesix/pagesix.htm
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