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Gastronomical Must Have Reference Work.
. It took us years of gastronomical experience and research to compose this voluminous reference work, but the result has made it worth while: bigger, and more comprehensive than Larousse Gastronomique. . During the following weeks we will publish our Gastronomical Reference Work on the internet. It may take a couple of months before this process will be completed. In the mean time, publishers may give us an offer we can't refuse: labradors@usa.net. . About the author: . Jack Vanderwyk started working as a chef when he was 15 years old. He worked in French, Italian and Chinese kitchens before he became a head chef on traditional sailing ships, cruising the seven seas with wealthy passengers from all over the world. Since his retirement in Nice, French Riviera, he has been writing his book Gastronomics, a reference work for professionals, hobby chefs and gourmands. . |