Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America

by Jonathan Dixon

Book Overview

Millions of people fantasize about leaving their old lives behind, enrolling in cooking school, and training to become a chef. But for those who make the decision, the difference between the dream and... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 030758903X
• ISBN13: 9780307589033
• Release Date: May 2011
• Publisher: Clarkson Potter Publishers
• Length: 266 Pages
• Weight: 1.10 lbs.
• Dimensions: 1.0" x 6.4" x 9.3"