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

by Jonathan Dixon

Book Overview

Dixon pulls back the curtain on America's most revered cooking school and shares what it's really like to complete the intense degree program at the Culinary Institute of America.

• Format: Hardcover
• Language: English
• ISBN: 030758903X
• ISBN13: 9780307589033
• Release Date: May 2011
• Publisher: Clarkson Potter Publishers
• Length: 266 Pages
• Weight: 1.09 lbs.
• Dimensions: 1.0" x 6.4" x 9.3"