The Acclaimed Chef Book of the Year. "In The Weeds, A volume of chefs tales"

Opinion: Don't go out to eat until you read this book

(PRWEB) December 23, 2003 --
The Acclaimed Chef Book of the Year
In The Weeds"
A Volume of Chefs Tales

A Quote from the book

As the crowded kitchen staff gathered around in a circle after a 14 hour work day from hell, someone had to be the loser. Each of the ten chefs released their four-pound lobster as they raced to the finish line. Yelling, shouting, and screaming as thirty sweaty chefs cheered for their favorite lobster while they squeezed a fist of twenty-dollar bills. Peter Mantone was the owner of the last lobster to cross the finish line. He put his finger in the four pound lobster claw for three minutes straight if Peter moved before that time he would have to put his ear in the claw for another three minutes."

For anyone who respects food and Culinary efforts from a chef this book is a must read. Acclaimed chefs Ciminera and Naylor will take you by the hand and lead you through real horrifying unbelievable tales of the restaurant business. In the Weeds" is real and to the point, no holding back. Inside this book are stories from celebrity chefs and underground cooks from across the country as they Tell All" about their passion for food, and their most embarrassing moments in and out of the kitchen. This is the first book of its kind; over 50 chefs have been interviewed to express their feelings on restaurant situations.

Readers and Foodies will be amazed at what goes on behind the scenes in a food service operation. From a four star chef talking about a great meal to a diner cook telling his stories about how he sabotaged the customers food to make His Boss pay". Keep it interesting as a chef tells the gruesome tales of the maggot infestation and the kitchen rats eating half the mise en place in the pastry department. Through these tales author and narrator Chef Ciminera will lead you through the journey and talk about some of the most unbelievable kitchen accidents ever expressed in the industry.

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