Fade to Black

The culinary works of a new American chef is my take on what is called new American cuisine. This is upscale contemporary cooking with ethnic influences from around the world. Through out my career I have worked with talented chefs who have been of French German Asian and Latin origin. There is a melting pot of influences that makes me the versatile chef that I am. This book is my way of sharing a gift with the American public culinary professionals and people around the globe which is creative good tasting food from a new American chef. At this time there is a desire in me to give much praise and thanks to God and my Lord and savior Jesus Christ for blessing me with the beginning and the completion of my book. My wish is that you enjoy this book. Thank you Douglas B. Jones