During its operation, the Western Reserve School of Cooking has hosted many of the nation’s chefs, including Hugh Carpenter, Shirley Corriher, David Hirsch, and Michael Symon. This volume contains recipes from all of them. But the feast doesn't stop there. Learn how to bake a cake from White House chef Roland Meisner. Knead some dough with master baker Carl Hitz. If you can't wait for dessert, Emily Luchetti, the Executive Pastry Chef for Waterbar and Farallon Restaurants in San Francisco, will help you out. This truly unique volume covers the gamut with exquisite recipes from the schools own chefs to mouth-watering dishes from international chefs who have pass through the school's kitchen.

Lisa Abraham is the food writer for the Akron Beacon Journal. Catherine St. John is the owner and director of the Western Reserve School of Cooking located in Hudson, Ohio. She received her culinary training at Tante Maria's Cooking School in San Francisco, California.