Notwithstanding the subtitle, author Steve Lerach has not spent two centuries in restaurants. However, his resume does include more than 30 years in the culinary trade, including stints as an executive chef in restaurants, clubs, hotels, and health care. He also served as the University of Minnesota Campus executive chef, overseeing all 12 of the college's kitchens. In Fried, he interweaves stories from restaurant history with anecdotes about his own varied experiences in the cooking trade. An engaging snapshot history of a profession we often take for granted.