Sanford “Sandy” D’Amato, is one of America’s most respected chefs and restaurateurs. He studied at the fabled Culinary Institute of America in the 1970s, and became the first American cook at Le Veau d’Or. His Milwaukee restaurant, Sanford, has long been one of the highest rated restaurants in America, earning accolades from Bon Appétit, Gourmet, Food & Wine, Esquire, Wine Spectator, Zagat Guide, and the James Beard Foundation. D’Amato has also cooked for the Dalai Lama and was one of 12 chefs personally chosen by Julia Child to cook for her 80th birthday celebration. His latest book, Good Stock: Life on a Low Simmer is a unique memoir of a life in cooking that combines Midwestern charm with culinary sophistication. Containing more than 80 recipes and beautiful photography, it’s the perfect book for food lovers, culinary students, and
aspiring chefs everywhere.