Agi's Counter's Jeremy Salamon discusses his cookbook Second Generation and his evolution as a chef and restaurateur.

Paul Bertolli (Fra'Mani Handcrafted Foods) on Thinking Musically in the Kitchen, Discovering Italy, and Multi-Faceted Careers

Our top chefs, as you’ve never heard them before. Author Andrew Friedman, one of the nation's chief chroniclers of professional kitchen life, interviews a diverse cross-section of the best and biggest names in the business, bringing his personal relationships and industry knowledge to bear in coaxing personal and professional revelations from his guests.