Taking dishes straight off the restaurant's menu and putting them into a cookbook doesn't work, because as a chef you have your own vision of what your food is, but you can't always explain it. Or you can't pick recipes that best illustrate who and where you are and what you're doing. And if the recipes don't work, you don't have a book.
From Marcus Samuelsson
27 perspectives
18 perspectives
13 perspectives
12 perspectives
12 perspectives
2 perspectives
2 perspectives
2 perspectives
1 perspectives
1 perspectives