Becoming a Chef: With Recipes and Reflections from America's Leading Chefs - Couverture souple

Dornenburg, Andrew; Page, Karen

 
9780471285717: Becoming a Chef: With Recipes and Reflections from America's Leading Chefs
Couverture souple
ISBN 10 : 0471285714 ISBN 13 : 9780471285717
Editeur : John Wiley & Sons Inc, 1995

Synopsis

"What an extraordinary book! Pain, gain, joy, pathos, and the aroma of braised short ribs. It made me want to open (God forbid!) another restaurant. I never thought anyone could capture the magic and mission of being a chef, but they've done it!" Barbara Tropp, Chef-Owner, China Moon Cafe "An unusually comprehensive book, immensely readable, at once passionate and coherent, probing and well-informed. For anyone interested in the historic coming of age of the professional American kitchen, this is a requisite buy." Michael and Ariane Batterberry, Founding Editors and Associate Publishers of Food Arts "Finally, a book that lets chefs speak for themselves! An insightful look at the complex life of a professional chef in the 90s. Fascinating portraits of the people who have defined American cuisine - who they are and how they got to be where they are today. Anyone who is interested in becoming a chef will find this book invaluable - this is what it takes to make it." Mark Miller, Chef-Owner, Coyote Cafe and Red Sage "After reading this book, I understand that becoming an outstanding leader is not very different from becoming a chef. Both roles require passion, discipline, authenticity, and an experimental attitude. On top of that, organizing a kitchen may be as difficult as organizing any business. Not only will present and future chefs and restaurateurs want to read this book, but anyone with a taste for excellent cooking and excellent leadership will find something of interest on every page." Warren Bennis, Distinguised Professor of Business Administration at the University of Southern California and Author, On Becoming a Leader and Leaders "Becoming a Chef is a marvelous book for the interested home cook as well as the aspiring chef. Like great wines with great food, there are great dishes and a great education here." Robert Mondavi, Founder, Robert Mondavi Winery

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

Quatrième de couverture

"What an extraordinary book! Pain, gain, joy, pathos, and the aroma of braised short ribs. It made me want to open (God forbid!) another restaurant. I never thought anyone could capture the magic and mission of being a chef, but they’ve done it!" Barbara Tropp, Chef–Owner, China Moon Cafe "An unusually comprehensive book, immensely readable, at once passionate and coherent, probing and well–informed. For anyone interested in the historic coming of age of the professional American kitchen, this is a requisite buy." Michael and Ariane Batterberry, Founding Editors and Associate Publishers of Food Arts "Finally, a book that lets chefs speak for themselves! An insightful look at the complex life of a professional chef in the ‘90s. Fascinating portraits of the people who have defined American cuisine who they are and how they got to be where they are today. Anyone who is interested in becoming a chef will find this book invaluable this is what it takes to make it." Mark Miller, Chef–Owner, Coyote Cafe and Red Sage "After reading this book, I understand that becoming an outstanding leader is not very different from becoming a chef. Both roles require passion, discipline, authenticity, and an experimental attitude. On top of that, organizing a kitchen may be as difficult as organizing any business. Not only will present and future chefs and restaurateurs want to read this book, but anyone with a taste for excellent cooking and excellent leadership will find something of interest on every page." Warren Bennis, Distinguised Professor of Business Administration at the University of Southern California and Author, On Becoming a Leader and Leaders "Becoming a Chef is a marvelous book for the interested home cook as well as the aspiring chef. Like great wines with great food, there are great dishes and a great education here." Robert Mondavi, Founder, Robert Mondavi Winery

Présentation de l'éditeur

Dornenburg and 60 leading chefs take you on a trip – to first jobs, mentors,successes and setbacks. Includes what you need to know about education in formal cooking schools and apprenticeships– also options for chefs both in and out of the kitchen.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
John Wiley & Sons Inc
Date d'édition
1995
Langue
anglais
ISBN 10 
0471285714
ISBN 13 
9780471285717
Reliure
Broché
Nombre de pages
352
Coordonnées du fabricant
non disponible
Personne responsable
non disponible

Autres éditions populaires du même titre

9780442015138: Becoming a Chef: With Recipes and Reflections from America's Leading Chefs

Edition présentée

ISBN 10 :  0442015135 ISBN 13 :  9780442015138
Editeur : Van Nostrand Reinhold, 1995
Couverture souple