Foreword

When I came to New York in the 1990s as a young cook, Food Network was just starting, and the next generation after Jacques Pépin was emerging. There were new celebrity chefs, and Jonathan Waxman was the coolest of them all. He was cooking for John McEnroe, and all these famous people. He was cooking asparagus, chicken, dump-lings, duck, the best food highs you can think of. He was the chef with the blue Ferrari. And we’re still chasing that blue Ferrari.