Becoming a Chef

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9780471152095: Becoming a Chef

Book by Dornenburg Andrew Page Karen

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Présentation de l'éditeur :

The updated edition of the book Julia Child called "a ′must′ for aspiring chefs"–the James Beard Award–winning guide to one of today′s hottest careers
With more and more chefs achieving celebrity status, interest in the exciting world of today′s leading chefs is higher than ever. Essential reading for anyone who loves food, Becoming a Chef gives an entertaining and informative insider′s look at this dynamic profession, going behind the scenes to look into some of the most celebrated restaurant kitchens across the nation. More than 60 leading chefs–including some of the newest up–and–coming–discuss the inspiration, effort, and quirks of fate that turned would–be painters, anthropologists, and football players into culinary artists.
Andrew Dornenburg and Karen Page (both of New York, NY) are the authors of the bestselling titles Culinary Artistry, Dining Out, Chef′s Night Out. Dornenburg has cooked professionally at Arcadia, Judson Grill, and March in New York City and Biba and the East Coast Grill in Boston. Page, the recipient of the 1997 Melitta Bentz Award for Women′s Achievement, is a graduate of the Harvard Business School.

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Andrew Dornenburg; Karen Page
ISBN 10 : 0471152099 ISBN 13 : 9780471152095
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Andrew Dornenburg; Karen Page
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Description du livre Wiley, 2003. État : New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: List of Recipes.Acknowledgments.Foreword.Preface.1. Chefs: Yesterday and Toady.2. Early Influences: Discovering a Passion for Food.3. Cooking Schools: Learning in the Classroom.4. Apprenticing: Learning in the Kitchen.5. Getting In: Starting at the Bottom.6. Developing as a Cook: The Next Level.7. The Business of Cooking: Operating and Running a Restaurant.8. Travel, Eating, and Reading: Learning Something New Everyday.9. Preserving in the Face of Reality: Through Bad Times and Good.10. What's Next?: The Chef as Alchemist.Appendix A: Selected Professional Cooking Schools in the United States and Abroad.Appendix B: Leading Culinary Organizations.Appendix C: Selected Culinary Media and Resources.Appendix D: Brief Biographies of Chefs Interviewed.Index. N° de réf. du libraire ABE_book_new_0471152099

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Description du livre John Wiley and Sons Ltd, United States, 2003. Paperback. État : New. Revised edition. 228 x 190 mm. Language: English . Brand New Book. The updated edition of the book Julia Child called a must for aspiring chefs -the James Beard Award-winning guide to one of today s hottest careers With more and more chefs achieving celebrity status, interest in the exciting world of today s leading chefs is higher than ever. Essential reading for anyone who loves food, Becoming a Chef gives an entertaining and informative insider s look at this dynamic profession, going behind the scenes to look into some of the most celebrated restaurant kitchens across the nation. More than 60 leading chefs-including some of the newest up-and-coming-discuss the inspiration, effort, and quirks of fate that turned would-be painters, anthropologists, and football players into culinary artists. Andrew Dornenburg and Karen Page (both of New York, NY) are the authors of the bestselling titles Culinary Artistry, Dining Out, Chef s Night Out. Dornenburg has cooked professionally at Arcadia, Judson Grill, and March in New York City and Biba and the East Coast Grill in Boston. Page, the recipient of the 1997 Melitta Bentz Award for Women s Achievement, is a graduate of the Harvard Business School. N° de réf. du libraire AAS9780471152095

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Andrew Dornenburg; Karen Page
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ISBN 10 : 0471152099 ISBN 13 : 9780471152095
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Description du livre John Wiley and Sons Ltd, United States, 2003. Paperback. État : New. Revised edition. 228 x 190 mm. Language: English . Brand New Book. The updated edition of the book Julia Child called a must for aspiring chefs -the James Beard Award-winning guide to one of today s hottest careers With more and more chefs achieving celebrity status, interest in the exciting world of today s leading chefs is higher than ever. Essential reading for anyone who loves food, Becoming a Chef gives an entertaining and informative insider s look at this dynamic profession, going behind the scenes to look into some of the most celebrated restaurant kitchens across the nation. More than 60 leading chefs-including some of the newest up-and-coming-discuss the inspiration, effort, and quirks of fate that turned would-be painters, anthropologists, and football players into culinary artists. Andrew Dornenburg and Karen Page (both of New York, NY) are the authors of the bestselling titles Culinary Artistry, Dining Out, Chef s Night Out. Dornenburg has cooked professionally at Arcadia, Judson Grill, and March in New York City and Biba and the East Coast Grill in Boston. Page, the recipient of the 1997 Melitta Bentz Award for Women s Achievement, is a graduate of the Harvard Business School. N° de réf. du libraire AAS9780471152095

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Description du livre Wiley, U.S.A., 2003. Soft cover. État : New. N° de réf. du libraire 0063445

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Description du livre John Wiley and Sons Ltd. Paperback. État : new. BRAND NEW, Becoming a Chef (Revised edition), Andrew Dornenburg, Karen Page, The updated edition of the book Julia Child called "a 'must' for aspiring chefs"-the James Beard Award-winning guide to one of today's hottest careers With more and more chefs achieving celebrity status, interest in the exciting world of today's leading chefs is higher than ever. Essential reading for anyone who loves food, Becoming a Chef gives an entertaining and informative insider's look at this dynamic profession, going behind the scenes to look into some of the most celebrated restaurant kitchens across the nation. More than 60 leading chefs-including some of the newest up-and-coming-discuss the inspiration, effort, and quirks of fate that turned would-be painters, anthropologists, and football players into culinary artists. Andrew Dornenburg and Karen Page (both of New York, NY) are the authors of the bestselling titles Culinary Artistry, Dining Out, Chef's Night Out. Dornenburg has cooked professionally at Arcadia, Judson Grill, and March in New York City and Biba and the East Coast Grill in Boston. Page, the recipient of the 1997 Melitta Bentz Award for Women's Achievement, is a graduate of the Harvard Business School. N° de réf. du libraire B9780471152095

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Andrew Dornenburg; Karen Page
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Description du livre Paperback. État : New. Revised edition. 191mm x 30mm x 231mm. Paperback. The updated edition of the book Julia Child called a 'must' for aspiring chefs-the James Beard Award-winning guide to one of today's hottest careers With more and more chefs achieving cele.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 361 pages. 0.816. N° de réf. du libraire 9780471152095

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Andrew Dornenburg; Karen Page
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Description du livre Wiley. Paperback. État : New. Paperback. 400 pages. Dimensions: 9.0in. x 7.5in. x 1.0in.An extraordinary book. . . Theres never been a book like this before. --David Rosengarten, FOOD NETWORK (1995) The book that first kicked off the boom and established the category of contemporary writing on food, BECOMING A CHEF -- written by Manhattan restaurant chef Andrew Dornenburg and his Harvard MBA wife Karen Page -- was published during the summer of 1995 with extremely modest expectations: Its initial printing was a mere 2500 copies. Yet its first-time authors were interviewed by Matt Lauer on the Today Show, and BECOMING A CHEF went on to be hailed for launching a new dimension in food writing, creating a standard for a whole new genre (The Record). When Julia Child sends a congratulatory note on your recently published book and says she keeps her copy by the bed, youve done a good job. . . BECOMING A CHEF is a comprehensive primer on the culinary profession. . . a combination of brass tacks and philosophy. --Mary ONeill, THE DETROIT NEWS (1995) By December 1995, BECOMING A CHEF proved a surprisingly popular gift item (Forbes), and the book was soon recommended or required reading at schools ranging from The Culinary Institute of America to Wesleyan University. The following spring, the book won the 1996 James Beard Book Award for Best Writing on Food -- and this cult classic (Restaurants and Institutions) was on its way to sales of more than 100, 000 copies. Many culinarians have cited BECOMING A CHEF as a life-changing book that first confirmed their interest in a culinary career. Others were inspired by its future-focused final chapter on food safety and purity, and the books contention that chefs cannot remain unmoved by these changes. BECOMING A CHEFs place in culinary history has been marked in timelines published by the National Culinary Review, which noted its 1995 publication as a key milestone for providing the first compendium of answers to some of the most common questions an aspiring chef can ask. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Paperback. N° de réf. du libraire 9780471152095

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