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David Shalleck
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Photo © Nigel Pert
author spotlight
David Shalleck has worked for over two decades in the food business as a chef and television culinary producer alongside some of America’s most celebrated chefs in both New York and California. Recent credits include the PBS series Chef’s Story at the French Culinary Institute, Joanne Weir’s Cooking Class, Fast Food My Way with Jacques Pépin, and with Cat Cora on the Food Network’s Iron Chef America. He is the founder of VOLOCHEF™ Culinary Solutions, offering production, recipe development, planning/design, and private dining in the food service and media industries. A graduate from Syracuse University in set and lighting design, he... Read More
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author bookshelf
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Format: Trade Paperback, 352 pages
On Sale: June 10, 2008
Price: $12.95
“Saturday was dawning warm, with only a gentle wind under a light blue sky as we got under way. . . . With the motor cut out, I could hear the whispered splash of the sea against the hull as we knifed through the Mediterranean. The calming noise, along with the gentle... Read more >
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Format: Hardcover, 352 pages
On Sale: May 22, 2007
Price: $23.95
“Saturday was dawning warm, with only a gentle wind under a light blue sky as we got under way. . . . With the motor cut out, I could hear the whispered splash of the sea against the hull as we knifed through the Mediterranean. The calming noise, along with the gentle...
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Format: eBook, 352 pages
On Sale: June 10, 2008
Price: $12.95
“Saturday was dawning warm, with only a gentle wind under a light blue sky as we got under way. . . . With the motor cut out, I could hear the whispered splash of the sea against the hull as we knifed through the Mediterranean. The calming noise, along with the gentle... Read more >
