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From Barnes & Noble
Stewart Woodman's Minneapolis restaurant burned down on the same day that he received word that he was a semifinalist in the James Beard Foundation Best Chef: Midwest competition. For most chefs, this would have been an unmitigated disaster, but Woodman salvaged his cooking tools and silverware and went home to start anew. Cooking in his small kitchen, he adjusted his tools, techniques, and ingredients to his new situation. Before long, he was back at the top: In 2006, Food & Wine singled him out as one of America's "Best New Chefs," praising his "flawless modern-American food." Readers can emulate that food by sampling the 150 recipes contained in his new Shefzilla cookbook.