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Making of a Chef
Edité par
Henry Holt and Co., 1997
ISBN 10 : 0805046747
ISBN 13 : 9780805046748
Ancien ou d'occasion
Couverture rigide
Vendeur : World of Books (was SecondSale), Montgomery, IL, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Hardback. Etat : Good. In the ultimate food-lover's fantasy, journalist Michael Ruhlman dons chef's jacket and houndstooth-check pants to join the students in Skills One at the Culinary Institute of America, the most influential cooking school in the country. His goal is to document the training of America's chefs from the first classroom to the Culinary's final kitchen, the American Bounty Restaurant. The result becomes more than a rote reportage of a school for cooks. Ruhlman learns to cook as though his future depends upon it, and this complete immersion enables him to create the most vivid and energetic memoir of a genuine culinary education on record. He learns fundamental skills and information about the behavior of food that make cooking anything possible. But he also finds that a professional cook needs more than just knowledge and skill. Ultimately Ruhlman propels himself and his readers through a score of kitchens and classrooms, from Asian and American regional cuisines to lunch cookery and even table waiting, in search of the elusive, unnameable elements of great cooking. N° de réf. du vendeur 00110081291
Acheter D'occasion
EUR 4,31
Livraison gratuite
Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : 2 disponible(s)
Image d'archives
Making of a Chef
Edité par
Henry Holt and Co., 1997
ISBN 10 : 0805046747
ISBN 13 : 9780805046748
Ancien ou d'occasion
Couverture rigide
Vendeur : World of Books (was SecondSale), Montgomery, IL, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Hardback. Etat : Fair. In the ultimate food-lover's fantasy, journalist Michael Ruhlman dons chef's jacket and houndstooth-check pants to join the students in Skills One at the Culinary Institute of America, the most influential cooking school in the country. His goal is to document the training of America's chefs from the first classroom to the Culinary's final kitchen, the American Bounty Restaurant. The result becomes more than a rote reportage of a school for cooks. Ruhlman learns to cook as though his future depends upon it, and this complete immersion enables him to create the most vivid and energetic memoir of a genuine culinary education on record. He learns fundamental skills and information about the behavior of food that make cooking anything possible. But he also finds that a professional cook needs more than just knowledge and skill. Ultimately Ruhlman propels himself and his readers through a score of kitchens and classrooms, from Asian and American regional cuisines to lunch cookery and even table waiting, in search of the elusive, unnameable elements of great cooking. N° de réf. du vendeur CIN0805046747A
Acheter D'occasion
EUR 4,31
Livraison gratuite
Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : 1 disponible(s)
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The Making of a Chef: Mastering Heat at the Culinary Institute of America
Edité par
Henry Holt and Co., 1997
ISBN 10 : 0805046747
ISBN 13 : 9780805046748
Ancien ou d'occasion
Couverture rigide
Vendeur : Zoom Books Company, Lynden, WA, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Etat : very_good. Book is in very good condition and may include minimal underlining highlighting. The book can also include "From the library of" labels. May not contain miscellaneous items toys, dvds, etc. . We offer 100% money back guarantee and 24 7 customer service. N° de réf. du vendeur ZBV.0805046747.VG
Acheter D'occasion
EUR 4,32
Livraison gratuite
Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : 1 disponible(s)
Image fournie par le vendeur
The Making of a Chef: Mastering Heat at the Culinary Institute of America
Edité par
Henry Holt and Co., 1997
ISBN 10 : 0805046747
ISBN 13 : 9780805046748
Ancien ou d'occasion
Couverture rigide
Vendeur : Greenworld Books, Arlington, TX, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Etat : very_good. Fast Free Shipping â" Very Good condition book with a firm cover and clean pages. Shows normal use and some light wear or limited notes markings. A solid, nice copy to enjoy. N° de réf. du vendeur GWV.0805046747.VG
Acheter D'occasion
EUR 5,71
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Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : 1 disponible(s)
Image d'archives
The Making of a Chef: Mastering Heat at the Culinary Institute of America
Edité par
Henry Holt and Co., 1997
ISBN 10 : 0805046747
ISBN 13 : 9780805046748
Ancien ou d'occasion
Couverture rigide
Vendeur : Evergreen Goodwill, Seattle, WA, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
hardcover. Etat : Acceptable. N° de réf. du vendeur mon0000690698
Acheter D'occasion
EUR 2,22
Expédition à EUR 3,55
Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : 2 disponible(s)
Image d'archives
The Making of a Chef: Mastering Heat at the Culinary Institute of America
Edité par
Henry Holt and Co., 1997
ISBN 10 : 0805046747
ISBN 13 : 9780805046748
Ancien ou d'occasion
Couverture rigide
Vendeur : Evergreen Goodwill, Seattle, WA, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
hardcover. Etat : Good. N° de réf. du vendeur mon0000678673
Acheter D'occasion
EUR 2,22
Expédition à EUR 3,55
Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : 2 disponible(s)
Image d'archives
The Making of a Chef: Mastering Heat at the Culinary Institute of America
Edité par
Henry Holt and Co., 1997
ISBN 10 : 0805046747
ISBN 13 : 9780805046748
Ancien ou d'occasion
Couverture rigide
Vendeur : HPB-Diamond, Dallas, TX, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
hardcover. Etat : Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority! N° de réf. du vendeur S_484374818
Acheter D'occasion
EUR 2,75
Expédition à EUR 3,33
Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : 1 disponible(s)
Image d'archives
The Making of a Chef: Mastering Heat at the Culinary Institute of America
Edité par
Henry Holt and Co., 1997
ISBN 10 : 0805046747
ISBN 13 : 9780805046748
Ancien ou d'occasion
Couverture rigide
Vendeur : HPB Inc., Dallas, TX, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
hardcover. Etat : Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority! N° de réf. du vendeur S_480049090
Acheter D'occasion
EUR 2,75
Expédition à EUR 3,33
Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : 1 disponible(s)
Image d'archives
Making of a Chef
Edité par
Henry Holt and Co., 1997
ISBN 10 : 0805046747
ISBN 13 : 9780805046748
Ancien ou d'occasion
Couverture rigide
Vendeur : World of Books Inc, Montgomery, IL, Etats-Unis
Évaluation du vendeur 4 sur 5 étoiles
Hardback. Etat : Fair. In the ultimate food-lover's fantasy, journalist Michael Ruhlman dons chef's jacket and houndstooth-check pants to join the students in Skills One at the Culinary Institute of America, the most influential cooking school in the country. His goal is to document the training of America's chefs from the first classroom to the Culinary's final kitchen, the American Bounty Restaurant. The result becomes more than a rote reportage of a school for cooks. Ruhlman learns to cook as though his future depends upon it, and this complete immersion enables him to create the most vivid and energetic memoir of a genuine culinary education on record. He learns fundamental skills and information about the behavior of food that make cooking anything possible. But he also finds that a professional cook needs more than just knowledge and skill. Ultimately Ruhlman propels himself and his readers through a score of kitchens and classrooms, from Asian and American regional cuisines to lunch cookery and even table waiting, in search of the elusive, unnameable elements of great cooking. N° de réf. du vendeur CIN0805046747A
Acheter D'occasion
EUR 6,14
Livraison gratuite
Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : 1 disponible(s)
Image d'archives
Making of a Chef
Edité par
Henry Holt and Co., 1997
ISBN 10 : 0805046747
ISBN 13 : 9780805046748
Ancien ou d'occasion
Couverture rigide
Vendeur : World of Books Inc, Montgomery, IL, Etats-Unis
Évaluation du vendeur 4 sur 5 étoiles
Hardback. Etat : Good. In the ultimate food-lover's fantasy, journalist Michael Ruhlman dons chef's jacket and houndstooth-check pants to join the students in Skills One at the Culinary Institute of America, the most influential cooking school in the country. His goal is to document the training of America's chefs from the first classroom to the Culinary's final kitchen, the American Bounty Restaurant. The result becomes more than a rote reportage of a school for cooks. Ruhlman learns to cook as though his future depends upon it, and this complete immersion enables him to create the most vivid and energetic memoir of a genuine culinary education on record. He learns fundamental skills and information about the behavior of food that make cooking anything possible. But he also finds that a professional cook needs more than just knowledge and skill. Ultimately Ruhlman propels himself and his readers through a score of kitchens and classrooms, from Asian and American regional cuisines to lunch cookery and even table waiting, in search of the elusive, unnameable elements of great cooking. N° de réf. du vendeur CIN0805046747G
Acheter D'occasion
EUR 6,14
Livraison gratuite
Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : 2 disponible(s)