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Becoming a Chef: With Recipes and Reflections from Americas Leading Chefs (Hospitality, Travel & Tourism)
Becoming a Chef: With Recipes and Reflections from Americas Leading Chefs (Hospitality, Travel & Tourism) Andrew Dornenburg, Karen Page 0442015135 9780442015138 What an extraordinary book! Pain, gain, joy, pathos, and the aroma of braised sho
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Becoming a Chef: With Recipes and Reflections from Americas Leading Chefs (Hospitality, Travel & Tourism) by Andrew Dornenburg, Karen Page

What an extraordinary book! Pain, gain, joy, pathos, and the aroma of braised short ribs. It made me want to open (God forbid!) another restaurant. I never thought anyone could capture the magic and mission of being a chef, but theyve done it! Barbara Tropp, Chef-Owner, China Moon Cafe An unusually comprehensive book, immensely readable, at once passionate and coherent, probing and well-informed. For anyone interested in the historic coming of age of the professional American kitchen, this is a requisite buy. Michael and Ariane Batterberry, Founding Editors and Associate Publishers of Food Arts Finally, a book that lets chefs speak for themselves! An insightful look at the complex life of a professional chef in the 90s. Fascinating portraits of the people who have defined American cuisinewho they are and how they got to be where they are today. Anyone who is interested in becoming a chef will find this book invaluablethis is what it takes to make it. Mark Miller, Chef-Owner, Coyote Cafe and Red Sage After reading this book, I understand that becoming an outstanding leader is not very different from becoming a chef. Both roles require passion, discipline, authenticity, and an experimental attitude. On top of that, organizing a kitchen may be as difficult as organizing any business. Not only will present and future chefs and restaurateurs want to read this book, but anyone with a taste for excellent cooking and excellent leadership will find something of interest on every page. Warren Bennis, Distinguised Professor of Business Administration at the University of Southern California and Author, On Becoming a Leader and Leaders Becoming a Chef is a marvelous book for the interested home cook as well as the aspiring chef. Like great wines with great food, there are great dishes and a great education here. Robert Mondavi, Founder, Robert Mondavi Winery

Author: Andrew Dornenburg, Karen Page

Language: English

Edition: 1ST

Binding: Paperback

Publisher: Van Nostrand Reinhold

Publication Date: 1995-05-01

Our Price: $3.89

Quantity:6
ISBN: 0442015135
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Andrew Dornenburg, Karen Page (Edition: 1ST) Paperback


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