1. “Of course, there’s every possibility this book could finish me in the business. There will be horror stories. Heavy drinking, drugs, screwing in the dry-goods area, unappetizing revelations about bad food-handling and unsavory industry-wide practices. Talking about why you probably shouldn’t order fish on a Monday, why those who favor well-done get the scrapings from the bottom of the barrel, and why seafood frittata is not a wise brunch selection won’t make me any more popular with potential future employers. My naked contempt for vegetarians, sauce-on-siders, the ‘lactose-intolerant’ and the cooking of the Ewok-like Emeril Lagasse is not going to get me my own show on the Food Network.”…