Biography

[close] Rueben Kirkham was a first-generation Utah artist whose artwork provides an enduring documentation of pioneer life in the challenging environment and vistas of the West. Through the efforts of historian Donna L. Poulton, many new sketches, oil paintings, and even photography have been uncovered to attest to Kirkham's remarkable abilities, while describing in often heartbreaking detail the life and times of a man who truly suffered for his art. [close]

[close] John Emerson Roberts (1853 - 1942) was a Kansas City, Missouri, success story. Arriving in 1881 as a Baptist minister, his developing ideas led him to abandon the idea of hell and become a Unitarian. Soon that became too limited for him and he decided to preach on his own as a freethinker. The local press eagerly followed his progress. While his intellectual journey was common in his generation, Roberts was unique in creating a “Church” of freethought. He lectured on reason and the errors of conventional religion for more than thirty years and sought to make Kansas City “a center of agnosticism” for the nation.
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[close] "Absorbing" -Publishers Weekly

"Cooking On the Line...from Food Lover to Professional Line Cook", is a unique behind the scenes, ground level, cook's-eye-view of the professional restaurant kitchen. You will feel the heat, the pressure, and the intensity of cooking at the highest level. With no formal training, Wayne Cohen pursues his passion for food, changes careers in mid life, and becomes part of the legendary, hyper-competitive restaurant industry.

Armed only with a love for food and a decent chef's knife, Wayne manages to talk his way into a restaurant kitchen, eventually becoming a line cook at award winning, multi-starred restaurants including; Michael Jordan's one sixtyblue, Chef Tony Priolo's Piccolo Sogno, and TV's MasterChef's Graham Elliot Bowles' restaurant Graham Elliot.

Cooking On the Line is told from the unique viewpoint of a line cook, the guy who is really cooking your food. It reveals the experience of what it feels like to be immersed in all things food and the techniques of restaurant cooking, while dealing with the intense pressure of the moment, and personal relationships that come with the job.

Cohen's detailed narrative about his experience as a line cook and his reflections of the restaurant industry offer a unique, behind-the-scenes perspective. Filled with delicious recipes throughout the book "COOKING ON THE LINE... from Food Lover to Professional Line Cook", is a must-read for all lovers of food. [close]