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    Becoming a Chef (Paperback) By (author) Andrew Dornenburg, By (author) Karen Page

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    DescriptionThe 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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  • Full bibliographic data for Becoming a Chef

    Becoming a Chef
    Authors and contributors
    By (author) Andrew Dornenburg, By (author) Karen Page
    Physical properties
    Format: Paperback
    Number of pages: 400
    Width: 190 mm
    Height: 228 mm
    Thickness: 26 mm
    Weight: 798 g
    ISBN 13: 9780471152095
    ISBN 10: 0471152099

    BIC geographical qualifier V2: 1KBB
    Nielsen BookScan Product Class 3: T17.1
    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: ADV
    BIC subject category V2: VSC
    B&T Modifier: Region of Publication: 01
    BIC subject category V2: WBA
    B&T General Subject: 240
    Ingram Subject Code: CW
    Libri: I-CW
    B&T Modifier: Academic Level: 01
    B&T Modifier: Geographic Designator: 01
    B&T Modifier: Subject Development: 94
    BIC subject category V2: TTVC
    Warengruppen-Systematik des deutschen Buchhandels: 24870
    BISAC V2.8: CKB030000
    LC classification: TX911.3.V6
    LC subject heading: , ,
    BIC subject category V2: 1KBB
    BISAC V2.8: CKB068000
    LC subject heading: , , , , ,
    DC22: 641.502373, 641.5/023/73
    LC classification: TX911.3.V62 D67 2003
    Thema V1.0: WBA
    Edition statement
    Revised edition
    Illustrations note
    glossary, index
    John Wiley and Sons Ltd
    Imprint name
    John Wiley & Sons Inc
    Publication date
    07 November 2003
    Publication City/Country
    New York
    Table of contents
    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.