By Steve Lerach
Borealis Books 2008, $22.95 (hardcover)
Lerach has worked in foodservice for more than 30 years, part of that in onsite, including the management of kitchen operations at the University of Minnesota. He now teaches culinary courses at the Art Institutes International Minnesota. This is his first book and in it he revels in his love for the foodservice industry and those in it, past and present.
The book is basically a combination of stories of those Lerach