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I've been cooking since I was three, first out of neccessity, and soon after, love and excitement of figuring how ingredient affect each other, then to feed my siblings, mom wasn't much of a cook. I've studied bread baking, international cooking, american from amish to cocktail foods, I've read a whole lot of cook books. I have to say I was excited to get the top chef cook book, loving the first couple seasons, but wow, was I surprised how God awful this book is. What were you thinking, a recipe for fruit on a stick? That egg wrapped in smoked turkey or ham or something, even the raw beef in shitake broth was such a non-recipe. and my favorite, the "frittata" with crumbled sun chips, my father is Mexican and made a similar dish on Sundays with dorito's or frito's whatever, but he worked 6 days a week, not as a chef at a Spanish restaurant,and my father's eggs were not incineration-brown. Lots of respect lost for the book on that one, and for the show when you didn't take the energy to find good chefs, but went to your city or nieghborhood restaurant and looked for "personalities" not cooking. Put some thought and thoughtfulness into your show or you'll turn into the food network "bravo-style"