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By the Numbers
Cooks, books, and calories By Todd Kliman, Ann Limpert, Cynthia Hacinli
Comments () | Published May 1, 2008

15    number of cooks in a Cheesecake Factory kitchen each Saturday night

10    number of cooks in the kitchen of L’Auberge Chez François Saturday night

7    number of cooks in the kitchen of Equinox Saturday night

4    number of cooks in the kitchen of Gerard Pangaud Bistro Saturday night

 

1,950    calories in an individual deep-dish veggie pizza at Uno Chicago Grill

1,140    calories in a Baja Fresh Chicken Tostada Salad

683    calories in a Cosi Signature Salad with shallot-sherry dressing

300    calories in a McDonald’s cheeseburger

 

2,000    copies of Cucina of Le Marche by Fabio Trabocchi sold (published October 2006)

5,000    copies of The New American Cooking by Joan Nathan sold (published October 2005)

20,000    copies of Tapas by José Andrés sold in the United States (published November 2005)

14,000    copies of Happy in the Kitchen by Michel Richard sold (published September 2006)

17,000    copies of Patrick O’Connell’s Refined American Cuisine sold (published September 2004)

 

Sales figures provided by Nielsen BookScan

This article appeared in the May, 2008 issue of The Washingtonian.  

Categories:

Food & Drink
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Posted at 12:00 AM/ET, 05/01/2008 RSS | Print | Permalink | Washingtonian.com Articles