He travels the globe in search of the perfect meal. This long enduring foodie’s enthusiasm is apparent in the book, from the first page.
“I have many thousands of hours into this book. It’s the hardest thing I’ve ever done, going over things so many times and making sure there are no mistakes. It turned out gorgeous,” he says.
Read All About It:
Restaurateur Reveals Every Recipe Served at Duke’s Chowder House by Patti Payne, columnist for the Puget Sound Business Journal.