How I Learned To Cook: Culinary Educations from the World's Greatest Chefs

by Kimberly Witherspoon, Peter Meehan

Overview

Before he was a top chef, Tom Colicchio learned to love cooking when he was still slinging burgers at a poolside snack bar. Barbara Lynch tells the story of lying her way into her first chef's job and then needing to cook her way out of trouble in the galley kitchen of a ship at sea. Stories of mentorship abound: Rick Bayless tells the story of finally working with Julia Child, his childhood hero; Gary Danko of earning the trust of the legendary Madeleine Kamman. How I Learned to Cook is an irresistible treat, a must-have for anyone who loves food and wants a look into the lives of the men and women who masterfully prepare it.

Product Details

ISBN-13:	9781596919396
Publisher:	Bloomsbury Publishing
Publication date:	12/09/2008
Sold by:	Barnes & Noble
Format:	eBook
Pages:	320
Sales rank:	916,419
File size:	540 KB

About the Author

Kimberly Witherspoon is a founding partner at Inkwell Management, a literary agency based in Manhattan, and is the coeditor of Don't Try This at Home: Culinary Castastrophes from the World's Greatest Chefs. She lives with her family in North Salem, New York. Peter Meehan writes about food and drink. He contributes regularly to the New York Times.
Kimberly Witherspoon is a literary agent at Inkwell Management.
Peter Meehan contributes regularly to the New York Times and to Life magazine. He helped bring the popular public television series How to Cook Everything: Bittman Takes on America¹s Chefs and Barbecue University with Steven Raichlen to the small screen and recently coauthored Brunch: 100 Recipes from Five Points Restaurant with chef Marc Meyer. He lives in New York City.

Editorial Reviews

Harrowing, hilarious and…inspiring.” —Wall Street Journal

“How I Learned to Cook reassures us that the path to culinary fame is sometimes paved with kitchen fires, exploding fava beans, and unecstatic cherries jubilee.” —Vogue

“A collection of savvy, savory essays by 40 of the world's best chefs and food writers…who share their early triumphs, travails, and innovations as up-and-comers before they ascended to culinary stardom.” —Elle

“Entertaining and inspiring.” —Chicago Sun-Times

From the Publisher