Hello Everyone. Stuck in Baghdad so I have alot of time to kill. Was surfing for an out of print book called "New Currents in American Cuisine" by Keith Keogh. The only source that mentions it is www.madchefs.com. The Editor suggested I join a chefs forum and ask around. I have been competing in culinary art shows for about 10 years and I continue to seek the perfection that Thomas Keller says we will never acheive. But it sure is fun to try, and even better when you win! Getting cold here now but the mosquitos are still out. Kellog Brown and Root has taken over feeding operations, so I don't cook, for which I am grateful. They have acouple British chefs that totally suck. It breaks my heart when I know how good the food should look and taste. It always seems that the larger the quantity, the poorer the quality. I just finished reading "A Cooks Tour" by AB, "The Kitchen and The Chef by NF, and am waiting on "California Dish" by JT. I'll keep it short and hope for a friendly reply. Thanks for having me, Waltersg69.