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| Charlie Palmer
Born and raised in upstate New York and classically trained at the Culinary Institute of America, Charlie Palmer first burst onto the New York dining scene in the mid-1980’s when he was named executive chef at The River Café. He soon earned a prestigious three stars from The New York Times. It was also at The River Café that Palmer hired, trained and inspired a legion of young cooks who have gone on to be some of America’s leading chefs, including Gerry Hayden, Diane Forley of Verbena, and Michael Mina of Aqua in San Francisco.
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SeriesBooks:The Practical Guide to the New American Kitchen, October 2006Hardcover |
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