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    Letters to a Young Chef: The Art of Mentoring (Art of Mentoring (Paperback)) (Paperback) By (author) Daniel Boulud

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    DescriptionFrom the reinvention of French food through the fine dining revolution in America, Daniel Boulud has been witness to, and creator of, our contemporary food culture. A modern man with a classical foundation, he speaks with the authority that comes from a lifetime of experience, and no small amount of passion, about the vocation of creating and serving food. Part memoir, part advice book, part recipe book, this delicious celebration of the art of cooking will delight and enlighten chefs of all kinds, from passionate amateurs to serious professionals.


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  • Full bibliographic data for Letters to a Young Chef

    Title
    Letters to a Young Chef
    Subtitle
    The Art of Mentoring
    Authors and contributors
    By (author) Daniel Boulud
    Physical properties
    Format: Paperback
    Number of pages: 176
    Width: 125 mm
    Height: 201 mm
    Thickness: 15 mm
    Weight: 159 g
    Language
    English
    ISBN
    ISBN 13: 9780465007776
    ISBN 10: 0465007775
    Classifications

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: BIO
    Nielsen BookScan Product Class 3: T4.0
    BIC subject category V2: BG
    B&T Modifier: Region of Publication: 01
    Ingram Subject Code: BA
    Libri: I-BA
    DC22: B
    BIC subject category V2: WBA
    B&T General Subject: 240
    Warengruppen-Systematik des deutschen Buchhandels: 15700
    DC22: 641.5092
    LC classification: TX
    B&T Approval Code: A97406000
    LC subject heading:
    BISAC V2.8: CKB000000
    DC22: 641.01/3
    B&T Modifier: Academic Level: 10
    B&T Approval Code: A37383000
    BISAC V2.8: BIO026000
    Thema V1.0: DNB, WBA
    Publisher
    The Perseus Books Group
    Imprint name
    BASIC BOOKS
    Publication date
    06 April 2006
    Publication City/Country
    New York
    Author Information
    Daniel Boulud was born in France in 1955 and trained under renowned chefs Roger Verge, Georges Blanc, and Michel Guerard. He moved to the United States, where he served as Executive Chef at Le Cirque in New York. In 1993 he opened Daniel, Zagat's top-rated New York restaurant for two years running, followed by Cafe Boulud and DB Moderne. Among numerous other awards, he has been named "Chef of the Year" by Bon Appetit, and has received Gourmet's "Top Table" award. He lives in New York City.