Becoming a Chef

ISBN-10: 0471152099

ISBN-13: 9780471152095

Edition: 2nd 2003 (Revised)

List price: $29.95 Buy it from $8.08
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Description: 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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Book details

List price: $29.95
Edition: 2nd
Copyright year: 2003
Publisher: John Wiley & Sons, Incorporated
Publication date: 10/10/2003
Binding: Paperback
Pages: 400
Size: 7.50" wide x 9.00" long x 1.20" tall
Weight: 1.760
Language: English

PAUL ARATOW is a writer and film producer in the entertainment industry. In 1970 he founded Chez Panisse with Alice Waters. Before that, he was a faculty member in the Department of Comparative Literature at the University of California, Berkeley. He lives in Studio City, California. MADELEINE KAMMAN was born in Paris and started her culinary career in 1940 at her auntrsquo;s restaurant in the Touraine region of France. A revered culinary instructor since 1962, Kamman has written two other books: Dinner Against the Clock and The New Making of a Cook.

List of Recipes
Acknowledgments
Foreword
Preface
Chefs: Yesterday and Today
Early Influences: Discovering a Passion for Food
Cooking Schools: Learning in the Classroom
Apprenticing: Learning in the Kitchen
Getting In: Starting at the Bottom
Developing as a Cook: The Next Level
The Business of Cooking: Operating and Running a Restaurant
Travel, Eating, and Reading: Learning Something New Every Day
Persevering in the Face of Reality: Through Bad Times and Good
What's Next?: The Chef as Alchemist
Selected Professional Cooking Schools in the United States and Abroad
Leading Culinary Organizations
Selected Culinary Media and Resources
Brief Biographies of Chefs Interviewed
Index
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