Oh man. The second I saw it, I had shivers running up and down my spine. Check out this page. Or this one. Scroll down a bit. Use that find feature in your browser (usually CTRL-F, unless you're on a Mac). It's kind of a big page. You'll see me. You'll see a big old quote from me. You may even notice that they liked some parts of it enough to bold them. You may even notice that they quoted more from me than from the New York Times Magazine (top right corner of the page).
Even better, this is the site of the authors of the book that I reviewed. And yes, I still love the book. In fact, I have a beautiful copy of Becoming a Chef (same authors) waiting for me to have enogh time to read. These folks actually have a lot of books out that are fascinating for the truly driven culinarian. Is that even a word? Back in school, our guy in charge of helping us get internships told us that his favorite phrase to use on a resume was "evolving culinarian". I love buzzwords.
Anyway, I'm wicked excited, and I thought I'd share. We now return you to your regularly scheduled program, already in progress.