“Sean and Maggie have been serving Lincoln with great food for many years. Dueling Chefs offers a window into the planning and process behind two exceptional chefs.”—Travis Green, chef and owner of Dish
“Spicy commentary garnishes Sean's meat dishes and Maggie's veggie delights and plates up their passion for fabulous food. This treasure trove of delectable recipes will entice food enthusiasts, vegetarians, omnivores, and localvores alike. Everyone can enjoy the love these two friends have for creative and delicious cuisine!”—Krista Dittman, president of Slow Food Nebraska
“Informative, entertaining, and fun to read—a good book for coming up with fresh ideas to please the most discriminating vegetarian.”—Greg Stange, executive chef of the Birmingham Athletic Club
“An entertaining and tasty morsel of an idea book. For a meat or meatless reader eater, some great eating lies between the covers. The techniques are tried and true and will lead you to be successful whether you desire tempeh or tenderloin.”—Ronald Schickel, chef and culinary instructor at the Art Institute of Colorado
"Put a vegetarian and a meat-lover at the same table, and out come the knives! Chefs Maggie Pleskac (herbivore) and Sean Carmichael (carnivore) face off in a tofu vs. tenderloin recipe showdown."—Everyday with Rachael Ray
"In this informative and entertaining cookbook the two chefs present strong arguments for their chosen culinary paths. This book contains 80 delicious recipes that gardeners will love. Using fresh seasonal ingredients these have easy to follow instructions and a discussion of the ingredients."—Connie Krochmal, BellaOnline.com
