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Becoming a Chef
by Andrew Dornenburg and Karen Page




Overview -

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.

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Paperback - Revised Ed.
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More About Becoming a Chef by Andrew Dornenburg; Karen Page

 
 
 

Overview

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.



This item is Non-Returnable.

 

Details

  • ISBN-13: 9780471152095
  • ISBN-10: 0471152099
  • Publisher: Wiley
  • Publish Date: October 2003
  • Page Count: 361
  • Dimensions: 9.1 x 7.5 x 1.2 inches
  • Shipping Weight: 1.8 pounds


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