Chefs of the Coast: Restaurants & Recipes from the North Carolina Coast
John F. Blair, Publisher
6 x 9
color photos throughout
In Chefs of the Coast, restaurant reviewer and food critic John Batchelor profiles 50 well-established and up-and-coming chefs from the region. Drawing from personal interviews, Batchelor reveals each chef’s cooking philosophy, influences, and personality. Each profile also includes: a description of the restaurant, its ambience, and sample menu items; color photographs of the chef, restaurant, and food; and recipes from each chef.
Sidebars throughout the book offer information about farms (mostly organic) that sell vegetables and meats to the public as well as to restaurants, unique producers from the region, and stories of a number of people who gave up successful careers in order to return to the land.