"A different kind of cookbook . . . original, thought-provoking, and savory." —Award-winning restaurant critic Bryan Miller, from his ForewordChef Gray Kunz has teamed up with food writer Peter Kaminsky to put together a cookbook that looks precisely at what taste is. They have identified fourteen basic tastes in the chef's palate and offer recipes showing how to use these fundamental building blocks.Truly inspired combinations include Halibut with Spring O...

"[A]s recently as fifty years ago people believed that reminiscing was a sign of senility....Today, along with a greater understanding of the significance of reminiscence we have seen the rising popularity of private memoirs in various forms, from oral histories by universities to audio and videotapes for family archives. John A. Kunz and Florence Gray Soltys have made a major contribution to the field by providing a framework for individuals and groups engaged in this enriching and import...