Picture 1 of 1

Stock photo

Andrew Dornenburg Karen Page Becoming a Chef (Paperback) (UK IMPORT) - Picture 1 of 1

Becoming a Chef by Andrew Dornenburg and Karen Page (2003, Trade Paperback)

Rarewaves Canada (149531)

98.4% positive feedback

Price:

C $68.96

(inclusive of GST)

ApproximatelyS$ 64.80

+ $3.26 shipping

Estimated delivery Mon, 30 Jun - Wed, 16 Jul

Returns:

30 days return. Buyer pays for return shipping. If you use an eBay shipping label, it will be deducted from your refund amount.

Condition:

Brand New

About this product

Product Identifiers

PublisherWiley & Sons, Incorporated, John

ISBN-100471152099

ISBN-139780471152095

eBay Product ID (ePID)2505062

Product Key Features

Number of Pages400 Pages

Publication NameBecoming a Chef

LanguageEnglish

Publication Year2003

SubjectIndustries / Food Industry, Methods / Professional, Essays & Narratives

FeaturesRevised

TypeTextbook

Subject AreaCooking, Business & Economics

AuthorAndrew Dornenburg, Karen Page

FormatTrade Paperback

Dimensions

Item Height1.1 in

Item Weight28 Oz

Item Length9 in

Item Width7.5 in

Additional Product Features

Edition Number2

Intended AudienceCollege Audience

LCCN2003-007732

Dewey Edition21

Number of Volumes3 vols.

IllustratedYes

Dewey Decimal641.5/023/73

Edition DescriptionRevised edition

Table Of ContentList 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.

SynopsisThe 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., Becoming a Chef , Revised is the updated and expanded edition of the 1996 James Beard Foundation Award for Best Writing on Food, and reflects all the most recent advances made in the culinary industry. It features the career advice of the biggest, most respected names in the culinary industry, such as Thomas Keller, Claudia Fleming, Marcel Desaulniers, Caprial Pence, Marcus Samuelsson, Craig Shelton, Gale Gand, Rick Tramonto, and more. With their trademark style, the authors give insightful details on the demographics, employment, education, and personal details of today's star chefs., The updated edition of the book Julia Child called "a must for aspiring chefs"-the James Beard Award-winning guide to one of todays hottest careers With more and more chefs achieving celebrity status, interest in the exciting world of todays leading chefs is higher than ever.

LC Classification NumberTX911.3.V62D67 2003