by Steven Doyle
Years ago, I will not admit how many, I read a book that contained recipes from several local chefs including Richard Chamberlain of his eponymous steakhouse in Addison, and Steven Pyles of the then wildly popular Routh Street Cafe. Both were young sprites with many years of success ahead of them. The book was called Great Chefs, Great Cities of the Southwest. I was enamoured.