Brad Farmerie
Jeremy talks with Chef/owner of Public Brad Farmerie about critics, fusion, and meat glue... Brad how did you make those quinoa hash browns? Maybe he'll post a comment and give us that secret of his? Or visit his restaurant.
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February 17, 2006
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Michel Roux: Michel Roux: New Creative Techniques from a French Master Chef
Heston Blumenthal: Heston Blumenthal: In Search of Perfection: Reinventing Kitchen Classics
Marco Pierre White: The Devil in the Kitchen: Sex, Pain, Madness and the Making of a Great Chef
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Anthony Bourdain: Kitchen Confidential Updated Ed: Adventures in the Culinary Underbelly (P.S.)
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Rick Bayless: Rick Bayless's Mexican Kitchen: Capturing the Vibrant flavors of a World-Class Cuisine
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