The Saltwater Cookbook: Fish and Seafood - From Ocean to Table
Tim Lauer has more than 20 years of professional experience at teaching classes, cooking and selling seafood-both fin fish and shellfish. He has taught cooking classes at such prestigious locations as Coastal Seafoods Cooking School, Cooks of Crocus Hill, and American Heart Institute. Tim has served as Executive Chef for Quail Catering & Restaurant and Nigel's Restaurant, as well as Sous Chef for the Minneapolis Athletic Club. He lives in Minneapolis, Minnesota.