Becoming a Chef: With Recipes and Reflections From America's Leading Chefs

Becoming a Chef: With Recipes and Reflections From America's Leading Chefs

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by Andrew Dornenburg, Karen Page
     
 

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Essential reading for anyone who loves food, the newly revised James Beard Award-winning Becoming a Chef is an entertaining and up-to-date insider's guide to the chef's profession, providing the first behind-the-scenes look into some of the most celebrated restaurant kitchens across the nation today. More than 60 leading chefs - including some of the newest and… See more details below

Overview

Essential reading for anyone who loves food, the newly revised James Beard Award-winning Becoming a Chef is an entertaining and up-to-date insider's guide to the chef's profession, providing the first behind-the-scenes look into some of the most celebrated restaurant kitchens across the nation today. More than 60 leading chefs - including some of the newest and brightest stars in the field - discuss the inspiration, effort, and quirks of fate that turned would-be painters, anthropologists, and football players into culinary artists.

Daniel Boulud, Emeril Lagasse, Nancy Silverton, Charlie Trotter, Alice Waters, and dozens of other leading chefs reveal their most significant influences - including childhood memories, formal apprenticeships, world travel, memorable meals, and beloved books - and share their secrets for staying on top. From Mario Batali's thoughts on how to open a restaurant with less than $50,000 to guidance from Gina DePalma, Emily Luchetti, and Amy Scherber on becoming a baker or pastry chef, Becoming a Chef is filled with candid advice and thought-provoking insights for any food lover interested in the secrets of running a successful restaurant or creating inspired cuisine at home.

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Editorial Reviews

Library Journal
This book should be mandatory reading for anyone considering a restaurant career. Dornenburg and Page show what working in a kitchen is really like-forget those ideas of glamour and celebrity. They begin with a brief history of restaurants and notable chefs, then move on to cooking schools and/or apprenticing, getting a job ("starting at the bottom"), and developing in the field. There's a chapter on opening a restaurant and one each on maintaining your edge and surviving the bad times. The authors interviewed 60 chefs from across the country, and relevant, pithy quotations are interspersed through the text, giving a good overview of the different experiences possible. Recipes from the chefs at first seem superfluous, but in fact they serve to convey the varied styles of many distinctive cooks. Fun to read, informative, and unique, this is an essential purchase for career collections.-Judith Sutton, "Sutton's Place Cuisine," New York
San Francisco Chronicle
"One of the top 5 Editors' Choice cookbooks of the year... Eye-opening, charmingly written smorgasbord of save advice... Makes for terrific reading even if you don't want to working a restaurant or actually open one."
Restaurant Hospitality
"One of the best books ever written about the back-of-the-houe side of the restaurant business... Entertaining and enlightening... A must-read."
Knoxville News-Sentinel
"A comprhensive and candid portrait of today's 'celebrity chefs.'"
Alison Arnett
"Its insight into the philosophy of chefdom today is invaluable." -- The Boston Globe

Product Details

ISBN-13:
9780442015138
Publisher:
Wiley, John & Sons, Incorporated
Publication date:
05/25/1995
Pages:
288
Product dimensions:
7.33(w) x 9.13(h) x 1.05(d)

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