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

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Overview

In this spectacular sequel to Don't Try This at Home, forty of the world's greatest chefs relate true tales about learning to cook. Hilarious, touching, and always surprising, these essays cover everything from early adversity to unexpected, seminal triumphs. How I Learned to Cook is an irresistible treat for cooks (and foodies) of all levels of abilities, and includes stories by culinary giants such as Dan Barber, Mario Batali, Daniel Boulud, Anthony Bourdain, Gabrielle Hamilton, Fergus Henderson, Paul Kahan, ...
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How I Learned To Cook: Culinary Educations from the World's Greatest Chefs

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Overview

In this spectacular sequel to Don't Try This at Home, forty of the world's greatest chefs relate true tales about learning to cook. Hilarious, touching, and always surprising, these essays cover everything from early adversity to unexpected, seminal triumphs. How I Learned to Cook is an irresistible treat for cooks (and foodies) of all levels of abilities, and includes stories by culinary giants such as Dan Barber, Mario Batali, Daniel Boulud, Anthony Bourdain, Gabrielle Hamilton, Fergus Henderson, Paul Kahan, Pino Luongo, Michel Richard, Norman Van Aken, and more.
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Editorial Reviews

From Barnes & Noble
There is no single recipe for learning to cook superbly. That's one of the reasons why this stand-alone sequel to Don't Try This at Home is even more entertaining than its predecessor. In their debut book, Kimberly Witherspoon and Peter Meehan queried dozens of great chefs about their worst meal ever. In How I Learned to Cook, they ask 40 maestros of the kitchen to share true tales of their apprenticeships. Contributing stories to this hilarious, poignant brew are Mario Batali, Anthony Bourdain, Pino Luongo, Michel Richard, Dan Barber, Daniel Boulud, Fergus Henderson, and Norman Van Aken.
From the Publisher
"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

Publishers Weekly
Forty chefs representing notable restaurants all over the world offer a bit of humorous history on how they cut their teeth in the kitchen. Many relate their apprentice moments quaking in the shadow of the Great Chef, such as 14-year-old Daniel Boulud's meeting the famous Paul Bocuse for the first time in his restaurant in Lyon and getting smashed on a glass of blanc cassis, or David Bayless's surreal collaboration with Julia Child on camera after admiring her since he was a kid watching her '60s TV show. Most savory are testimony from the trenches in the heat of the dinner rush, as in Jonathan Eismann's hilarious account of toiling in a fashionable New York City West Village restaurant during the high '80s when his drug-addled staff began dropping like dominos around him at the peak hours of service, and Gabrielle Hamilton's attempts in her tiny fledging restaurant, Prune, not to kill her sous chef with exploding wet fava beans frying in deep fat. Despite voices somewhat skewed in favor of male chefs, the stories are entertaining and well chosen by literary agent Witherspoon (Don't Try This at Home) and New York Times contributor Meehan. (Nov.) Copyright 2006 Reed Business Information.
Library Journal

A companion to the editors' Don't Try This at Home, this volume contains brief essays written by 40 chefs describing their experiences in becoming some of the most famous names in the world of culinary arts. Readers are treated to entertaining anecdotes written by Mario Batali, Jacques Torres, Marcella Hazen, and others, with behind-the-scenes stories of some of the world's greatest restaurants and chefs. We share Ming Tsai's first experience with chocolate ganache: off in his measurements by a factor of ten, he ended up with a chocolate body wash and to this day has a great distaste for the food. We are also given the secret recipe for the "Det burger" of Sara Moulton's Ann Arbor days. Culinary inspirations range from childhood experiences to working with Julia Child to being a short-order cook. There's some value in these tales for those interested in a career in cooking, and for the rest of us there's the joy of hearing wonderful stories of the great chefs. Recommended for most public libraries and culinary arts collections.
—Elizabeth Rogers Copyright 2007 Reed Business Information

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Product Details

  • ISBN-13: 9781596913851
  • Publisher: Bloomsbury USA
  • Publication date: 10/2/2007
  • Edition description: First Edition
  • Pages: 320
  • Product dimensions: 8.10 (w) x 5.50 (h) x 0.85 (d)

Meet the Author

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.

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Table of Contents


Introduction     1
The Big Red Book, or El Practico     3
Boiling Point     13
Country Living     18
Sweet Child O' Mine     25
One Fish, Two Fish     34
Digging in the Dirt     42
That's Entertainment     49
Extra, Extra!     56
Found in Translation     63
Blanc Cassis     69
Ready for My Close-Up     76
Skull Man     85
And the Winner Is...     93
The Noodle Whisperer     100
The Swim Club     112
Teacher's Pet     116
Cooking the Books     126
The Crack-Up     136
Everything I Need to Know About Cooking I Learned in an Ashram     144
French Lessons     150
"It's All Fun and Games Until..."     160
Lunch with Victor     170
A Brief History of Fate     178
The Disciple     181
Lost at Sea     186
A Flower in Venice     196
Early Riser     202
Curveball     208
Blame It on the Del Rio     214
Growing Pains     221
Backseat Chefs andOther Trials of Opening a Restaurant     227
The Bad Egg     233
Walking on Eggshells     238
Christmas in Paris     248
Catching the Wave     256
Six Little Words     263
The Living Proof     270
Clothes Make the Man     278
Under My Thumb     284
Hawaii High     290
Acknowledgments     305
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Customer Reviews

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Sort by: Showing all of 4 Customer Reviews
  • Anonymous

    Posted April 6, 2007

    Totally relatable

    I happend to be a chef myself, my sister gave me this book as a gift and found it to be a wonderful book! Each chapter in the book has a chef telling their tales of their experience in the kitchen and how they felt for the first time of making mistakes. It shows me that everyone is entitled to falling but always some how rise back to the top. It was totally relatiable to me and maybe to you as well!

    1 out of 1 people found this review helpful.

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    Posted October 18, 2009

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