The many experiences and adventures that make up Have Blade, Will Travel take place over a period of a half-century – and span the years from the author’s age of seven to his years in San Francisco.
The culinary profession is not for the timid, nor the faint-of-heart. A gregarious nature is certainly an important ingredient for those interesting in the food service industry, but in truth there are few chefs who possess the mettle to handle any significant longevity in their chosen field, and even fewer who possess the writing skill to describe their experiences in an engaging and entertaining manner. By the same token, few competent writers possess the skill or even the desire to work as a chef, in order to provide themselves with interesting culinary and travel experiences about which to write. This is, after all, very stressful work – and a work week, on land or sea, can be as long as 84-hours.
Chef Davide’s stories are written in an engaging manner, with both a sense of humor and an astute insight into human nature. In all, these tales are poignant and heart-rending, entertaining and informative, and intertwined with the actual recipes which highlight the chef’s experiences. This is cookbook literature at its best – the sharp insights, commentaries and experiences of a chef professional, written with clarity and command – and accompanied by sensational recipes.
The culinary profession is not for the timid, nor the faint-of-heart. A gregarious nature is certainly an important ingredient for those interesting in the food service industry, but in truth there are few chefs who possess the mettle to handle any significant longevity in their chosen field, and even fewer who possess the writing skill to describe their experiences in an engaging and entertaining manner. By the same token, few competent writers possess the skill or even the desire to work as a chef, in order to provide themselves with interesting culinary and travel experiences about which to write. This is, after all, very stressful work – and a work week, on land or sea, can be as long as 84-hours.
Chef Davide’s stories are written in an engaging manner, with both a sense of humor and an astute insight into human nature. In all, these tales are poignant and heart-rending, entertaining and informative, and intertwined with the actual recipes which highlight the chef’s experiences. This is cookbook literature at its best – the sharp insights, commentaries and experiences of a chef professional, written with clarity and command – and accompanied by sensational recipes.
