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Don Pintabona is one of the pioneers of contemporary American cuisine. During the past two decades, he has visited more than thirty countries and worked alongside some of the world’s finest chefs. Pintabona’s formal education began at the Culinary Institute of America, where he received an A.O.S. degree in 1982. He went on to work with chefs Daniel Boulud, Charlie Palmer, and Georges Blanc. For the past ten years, Pintabona has been executive chef of the award-winning Tribeca Grill in New York City. He lives in Brooklyn, New York, with his wife, Christine, and two children, Alex and Daniela.Judith Choate, who assisted Don Pinta-bona with the writing of this book, is an award-winning writer, chef and innovator in the promotion of American foods. A member of Women Chefs and Restaurateurs, she is the author of sixteen books and the coauthor of many more.
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