David Joachim has authored, edited, or collaborated on more than 35 cookbooks, including the International Association of Culinary Professionals award--winning The Food Substitutions Bible and the New York Times best-sellers A Man, a Can, a Grill and Mastering the Grill, coauthored with Andrew Schloss. His book The Science of Good Food was an IACP award winner, a James Beard Award finalist, and a World Food Media award finalist for Best Food Book. His latest book is Rustic Italian Food, written with James Beard Award-winning chef Marc Vetri. He is the cofounder of Chef Salt, a line of artisanal salt seasoning blends. He is also a pyromaniac from birth and owns more than 10 grills. His Web site is davejoachim.com.
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Books by David Joachim
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