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OverviewBecoming 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. Full Product DetailsAuthor: Andrew Dornenburg , Karen PagePublisher: John Wiley & Sons Inc Imprint: John Wiley & Sons Inc Edition: Revised Edition Dimensions: Width: 19.10cm , Height: 2.80cm , Length: 22.90cm Weight: 0.794kg ISBN: 9780471152095ISBN 10: 0471152099 Pages: 400 Publication Date: 07 November 2003 Audience: College/higher education , Tertiary & Higher Education Format: Paperback Publisher's Status: Active Availability: Out of stock  The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available. Table of ContentsReviewsAuthor InformationAndrew Dornenburg and Karen Page are coauthors of a groundbreaking series of books chronicling America's vibrant restaurant culture, including the James Beard Award-winning Becoming A Chef.?Dornenburg has cooked professionally in some of the best restaurants on the East Coast, including Judson Grill and March in New York City; and Biba and the East Coast Grill in Boston.?He attended the School for American Chefs, where he studied with Madeleine Kamman.?Page is a graduate of the Harvard Business School (whose alumnae network she heads). Tab Content 6Author Website:Countries AvailableAll regions |
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