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    Becoming a Chef: With Recipes and Reflections from America's Leading Chefs (Paperback) By (author) Andrew Dornenburg, By (author) Karen Page

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    Description"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


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  • Full bibliographic data for Becoming a Chef

    Title
    Becoming a Chef
    Subtitle
    With Recipes and Reflections from America's Leading Chefs
    Authors and contributors
    By (author) Andrew Dornenburg, By (author) Karen Page
    Physical properties
    Format: Paperback
    Number of pages: 352
    Width: 186 mm
    Height: 235 mm
    Thickness: 22 mm
    Weight: 696 g
    ISBN
    ISBN 13: 9780471285717
    ISBN 10: 0471285714
    Classifications

    Nielsen BookScan Product Class 3: T17.1
    BIC E4L: FOO
    BIC subject category V2: VSC, WBA
    LC classification: TX911.3.V6
    LC subject heading:
    DC21: 641.5023
    BISAC V2.8: CKB068000
    LC subject heading: ,
    Illustrations note
    illustrations, bibliography, index
    Publisher
    John Wiley and Sons Ltd
    Imprint name
    John Wiley & Sons Inc
    Publication date
    18 May 1995
    Publication City/Country
    New York
    Table of contents
    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. Appendices. Index.