About the Author Jay Weinstein is a CIA-trained chef, culinary arts chef instructor, and food writer. His work has appeared in several national publications, including the New York Times, Travel & Leisure, National Geographic Traveler, and Fine Cooking. He was the executive editor of Kitchen & Cook magazine and he was a food commentator for National Public Radio. Jay is also a veteran of Boston’s Restaurant Jasper, New York’s Le Bernardin, and other top American kitchens.
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