Publishers love to send us cookbooks here at Fork in the Road, and often those books come straight from the chefs at some of New York's best restaurants. So we decided to share the love, and each week, we'll feature a new book, a recipe, and a few thoughts on cooking from the authors. Check back every Tuesday for a new book.
All photos courtesy Ballatine Books
Classico e Moderno
By Michael White and Andrew Friedman, 405 pages, Ballantine Books, $50
In 1991, a young, still very-much-Midwestern Michael White sat down with a bowl of herby potato and leek ravioli with Parmesan cream and took a bite. That moment, he says, marked the beginning of his journey to Italian food. And he hadn't even been to Italy yet.
Two years later he landed in the storied kitchen of the San Domenico, where he rose to chef de cuisine in 1997; by 2002, he was in New York, opening Fiamma at 206 Spring Street with Steve Hanson.More »