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David Adjey was named the Best Chef in California by the celebrated Frommer's travel guide series. He is inconstant demand as a consultant by some of the finest restaurants in the world, where his specialty is creating cutting-edge menus. Adjey was the personal chef for Hollywood favorite Dan Aykroyd, who called him, "a genius culinary talent." Invited to write the foreword to this book, Aykroyd included an anecdote about the night he first sampled Adjey's work: "a night of gastronomic ecstasy which will be sumptuously rolled over in our salivary memories until the end of time."
Gives the home cook a professional edge. -- Bonnie Stern "The National Post" (12/01/2007) [Adjey's] seasonal dishes are innovative and interesting, often with twists. -- Lucy Waverman "The Globe and Mail" Deconstructing the Dish finds a way to break down complicated meals into manageable blocks. -- Greg Burliuk "Kingston Whig-Standard" (12/01/2007) "The book...really shows how I think about food, and the different elements that go into a dish." --David Adjey -- Sharon Aschaiek "24 Hours" (07/21/2008)