America's First Quick Response Code Enhanced Cookbook.

The Professional Image, Inc - publisher for the culinary profession, announced it's first cookbook release on September, 2009. "In the Land of Misfits, Pirates and Cooks" is now revised to be QR (Quick Response) Code enabled.

In the Land of Misfits, Pirates and Cooks boasts over 125 mouth-watering "Caribb-ican" recipes. This four color book serves up an easy to read 180 pages of delectable recipes and narrative about what it is like to live in the Caribbean. This cookbook is the result of chef Michael Bennett's collaborating these recipes and hundreds of innovative cookery techniques with helpful Smart-phone QR codes.

His book is overflowing with Smart-Phone enabled QR symbols that link you directly (via your smart-phone)to the internet viewing helpful uTube movies, company websites, blogs and cookery information that makes it easy to understand additional cookery tips for each recipe.

Vibrant photography, easy to use design, one-of-a-kind recipe flow, interesting sidebars and QR (Quick Response) codes blend to create the perfect sampling of what the future of cookbook publishing will soon be in America.

This idea for cookbooks will be the future for reading in the modern America kitchen. Chef Michael Bennett, the first American author that has revised his cookbook for the future of reading, let us place his idea into our other books. His next cookbook "Culture of Cuisine" has also been written with QR codes and will be released later this month (July, 2011).

Chef Michael asserts that after working as a chef for applaudable Miami (Florida) dining venues, each has played an important role in the successful dispatch of this book. Chef Michael has always been known for creative Miami restaurant concepts, yet this innovative QR code system will change the future for all cookbook enthusiast.

About the Author:
Michael Bennett is a well-known award-winning (Chef of the Year 1995) south Florida chef whose clients are a who's who of media and sports personalities. He earned critical culinary kudos as the executive chef for the 26-year local culinary force Left Bank Restaurant. Under his auspices he brought "best of" (Zagat survey), four stars (AAA) and four diamonds (Mobil) to the long-time three-star rating. He also holds culinary affiliations with several culinary and food-related organizations. He regularly writes about chefs and cooking in Florida.