A great gift for a culinary professional or aspiring chef, Becoming a Chef, the winner of the James Beard Book Award for Best Writing on Food is out in time for the 2003 holiday season in a newly-revised and expanded edition. Essential reading for anyone who loves food, Becoming a Chef is an entertaining and informative insider’s guide to the chef’s profession, providing behind-the-scenes look into some of the most celebrated restaurant kitchens across America. Dozens of America’s leading chefs including Boston-based favorites like Todd English of Olives, Gordon Hamersley of Hamersley’s, Susie Regis of UpStairs on the Square, Lydia Shire of Locke Ober, and Jasper White of the Summer Shack, share their secrets for succeeding in this most demanding of professions. Click on the picture to the right to purchase your copy.