Show them you know how to make elegant cuisine with secrets from 13 of the great chefs of Chicago. Includes Breast of Mallard from Gabino Sotelino (Ambria), Lobster with Noodles from Jean Banchet (Le Francais), Chocolate and Bourbon Pecan Cake from John Draz (The Winnetka Grill), and Veal Done Six Ways from Michael Foley (Printer's Row).Great Chefs of Chicago, with ISBN 9780929714035 and ISBN 0929714032.
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