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Becoming a Chef: With Recipes and Reflections From America's Leading Chefs / Edition 2
     

Becoming a Chef: With Recipes and Reflections From America's Leading Chefs / Edition 2

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by Andrew Dornenburg, Karen Page, Michael Donnelly, Madeleine Kamman
 

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ISBN-10: 0471152099

ISBN-13: 9780471152095

Pub. Date: 10/06/2003

Publisher: Wiley

The updated edition of the book Julia Child called "a 'must' for aspiring chefs"-the James Beard Award-winning guide to one of today's hottest careers
With more and more chefs achieving celebrity status, interest in the exciting world of today's leading chefs is higher than ever. Essential reading for anyone who loves food, Becoming a Chef gives an entertaining

Overview

The updated edition of the book Julia Child called "a 'must' for aspiring chefs"-the James Beard Award-winning guide to one of today's hottest careers
With more and more chefs achieving celebrity status, interest in the exciting world of today's leading chefs is higher than ever. Essential reading for anyone who loves food, Becoming a Chef gives an entertaining and informative insider's look at this dynamic profession, going behind the scenes to look into some of the most celebrated restaurant kitchens across the nation. More than 60 leading chefs-including some of the newest up-and-coming-discuss the inspiration, effort, and quirks of fate that turned would-be painters, anthropologists, and football players into culinary artists.
Andrew Dornenburg and Karen Page (both of New York, NY) are the authors of the bestselling titles Culinary Artistry, Dining Out, Chef's Night Out. Dornenburg has cooked professionally at Arcadia, Judson Grill, and March in New York City and Biba and the East Coast Grill in Boston. Page, the recipient of the 1997 Melitta Bentz Award for Women's Achievement, is a graduate of the Harvard Business School.

Product Details

ISBN-13:
9780471152095
Publisher:
Wiley
Publication date:
10/06/2003
Edition description:
Revised Edition
Pages:
400
Sales rank:
218,555
Product dimensions:
7.50(w) x 9.00(h) x 1.20(d)

Table of Contents

List of Recipes.

Acknowledgments.

Foreword.

Preface.

1. Chefs: Yesterday and Toady.

2. Early Influences: Discovering a Passion for Food.

3. Cooking Schools: Learning in the Classroom.

4. Apprenticing: Learning in the Kitchen.

5. Getting In: Starting at the Bottom.

6. Developing as a Cook: The Next Level.

7. The Business of Cooking: Operating and Running a Restaurant.

8. Travel, Eating, and Reading: Learning Something New Everyday.

9. Preserving in the Face of Reality: Through Bad Times and Good.

10. What’s Next?: The Chef as Alchemist.

Appendix A: Selected Professional Cooking Schools in the United States and Abroad.

Appendix B: Leading Culinary Organizations.

Appendix C: Selected Culinary Media and Resources.

Appendix D: Brief Biographies of Chefs Interviewed.

Index.

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Becoming a Chef: With Recipes and Reflections From America's Leading Chefs 4 out of 5 based on 0 ratings. 5 reviews.
Guest More than 1 year ago
I saw that there was a new cover for this book, which is one of the best books I've ever read, only I didn't know if it was just a new cover or a whole new book, so I bought a copy to check it out, knowing I could give it away as a gift if it was the same thing. But I'm keeping it!! This revised edition has everything I loved about the first 'Becoming A Chef' plus even more great new material and photographs! There are new chefs featured in this one, including a lot more pastry chefs, which is great. It is still incredible inspirational reading for anyone who is a chef or ever thought about becoming a chef. In the front of the book, there are letters that readers wrote to the authors about how much the book touched them, and I was happy to learn that it seems many other people found this book as life-changing as I did.
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