In 1999, I was a culinary student at what was then called “Peter Kump’s New York Cooking School,” and so was Amy Thielen. I’d already spent ten years on one career (as a book editor) and was casting around for another. Amy was still a recent college graduate, but all her jobs had been in food and she knew that’s where she wanted to be. She already had the efficient moves of a kitchen worker, and she had an intense curiosity about the big picture. In our class of 15, it was clear that Amy had hustle.
We lost touch over the years, so when Amy’s book arrived on my porch with all the other review copies, I felt I could set aside the fact we’d known each other in the dotcom days and do a fair job on it. But even so I was surprised at what a strong first outing The New Midwestern Table turned out to be.
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