Cooks and chefs dominate this issue of LP. Which isn't to say that they are not extensively present in other issues, but here they come to the fore. Among the more fascinating pieces is an analysis of a survey of professional cooks on the usefulness of staging—the often unpaid stint in a restaurant kitchen during which a young cook is supposed to be learning while doing the most basic work (57.5% of respondents felt that staging could replace culinary school). Also here, a feature on chefs who are renowned for their mastery of a particular dish or ingredient, in the manner of Domenico DeMarco at Di Fara Pizza in Brooklyn.
Color photographs and illustrations throughout. Paper. Although unused, these copies show minimal shelfwear.