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

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ISBN-10: 0442015135

ISBN-13: 9780442015138

Edition: 1995

Authors: Andrew Dornenburg, Karen Page

List price: $29.95
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"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 theyve 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…    
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Book details

List price: $29.95
Copyright year: 1995
Publisher: John Wiley & Sons, Incorporated
Binding: Paperback
Pages: 288
Language: English

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