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Becoming a chef

Author: Andrew Dornenburg; Karen Page; Madeleine Kamman; Michael Donnelly
Publisher: Hoboken, N.J. : John Wiley & Sons, ©2003.
Edition/Format:   Print book : English : RevisedView all editions and formats
Summary:

The 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  Read more...

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Document Type: Book
All Authors / Contributors: Andrew Dornenburg; Karen Page; Madeleine Kamman; Michael Donnelly
ISBN: 0471152099 9780471152095
OCLC Number: 992205882
Notes: Includes index.
Description: xxxi, 361 pages : illustrations ; 23 cm
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.
Responsibility: Andrew Dornenburg and Karen Page ; foreword by Madeleine Kamman ; photographs by Michael Donnelly.

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