Bradley Ogden is a James Beard Foundation-recognized chef and a graduate of the Culinary Institute of America. He first rose to prominence with his “farm-fresh” American cuisine at the renowned Campton Place Hotel in San Francisco. He was named Chef of the Year by the Culinary Institute of America, as well as one of the Great American Chefs by the International Wine and Food Society. His latest venture, Bradley Ogden at Caesars Palace, Las Vegas, was named Best New Restaurant in 2004 by the James Beard Foundation.
"I want to thank Thermador for giving me this opportunity to select 50 American oven recipes to be included in this cookbook. It never ceases to amaze me how wonderfully diverse and original our nation’s cuisine is, and I believe this book is a delightful celebration of its endless variety."