• How I Learned to Cook: Culinary Educations from the World's Greatest Chefs See large image

    How I Learned to Cook: Culinary Educations from the World's Greatest Chefs (Paperback) By (author) Kimberly Witherspoon, By (author) Peter Meehan

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    DescriptionIn this indispensable companion to the smash hit "Don't Try This at Home," forty great chefs, including Mario Batali, Eric Ripert, and Fergus Henderson, share pivotal moments of their culinary educations. Before he was a top chef, Tom Colicchio learned to love cooking while he slung burgers at a poolside snack bar. Barbara Lynch tells the story of lying her way into her first chef's job and then needing to cook her way out of trouble in the galley kitchen of a ship at sea. Stories of mentorship abound: Rick Bayless tells the story of finally working with Julia Child, his childhood hero; Gary Danko of earning the trust of the legendary Madeleine Kamman. "How I Learned to Cook" is an irresistible treat, a must-have for anyone who loves food and wants a look into the lives the men and women who masterfully prepare it.


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  • Full bibliographic data for How I Learned to Cook

    Title
    How I Learned to Cook
    Subtitle
    Culinary Educations from the World's Greatest Chefs
    Authors and contributors
    By (author) Kimberly Witherspoon, By (author) Peter Meehan
    Physical properties
    Format: Paperback
    Number of pages: 306
    Width: 141 mm
    Height: 209 mm
    Thickness: 22 mm
    Weight: 281 g
    Language
    English
    ISBN
    ISBN 13: 9781596913851
    ISBN 10: 1596913851
    Classifications

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: TRV
    Nielsen BookScan Product Class 3: S4.0T
    B&T Modifier: Region of Publication: 01
    B&T General Subject: 170
    B&T Modifier: Subject Development: 03
    B&T Modifier: Academic Level: 05
    BIC subject category V2: WBA
    DC21: 641.5092
    LC subject heading:
    BIC subject category V2: TTVC
    DC22: 641.5092
    B&T Approval Code: A23306400
    BISAC V2.8: CKB000000
    LC subject heading:
    BISAC V2.8: BIO026000, CKB068000
    LC classification: TX649.A1 H39 2007
    Thema V1.0: WBA
    Edition statement
    Reprint
    Publisher
    Bloomsbury Publishing PLC
    Imprint name
    Bloomsbury Publishing PLC
    Publication date
    02 October 2007
    Publication City/Country
    New York
    Review quote
    "Harrowing, hilarious and inspiring."--"Wall Street Journal"
    ""How I Learned to Cook" reassures us that the path to culinary fame is sometimes paved with kitchen fires, exploding fava beans, and unecstatic cherries jubilee."--"Vogue"
    "A collection of savvy, savory essays by 40 of the world's best chefs and food writers who share their early triumphs, travails, and innovations as up-and-comers before they ascended to culinary stardom."--"Elle"
    "Entertaining and inspiring."--"Chicago Sun-Times"