From: Executive chef Jason Balestrieri, Cantinetta Luca, Carmel, CA. Yield: 4 servings...
It's rare to find an author who can channel the aspirations of prospective restaurateurs and simultaneously provide a practical guide on how those dreams can be achieved. But that's what Francisco Migoya has done in The Modern Café (Wiley, $65)...
From: Chef Myles Anton, Trattoria Stella, Traverse City, MI. Yield: 4 servings...
From: Chef/owner Peter Sandroni, La Merenda, Milwaukee, WI. Yield: 2 servings...
