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

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

ISBN13: 9781596912472
ISBN10: 1596912472
Condition: Standard
Dustjacket: Less Than Standard
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Synopses & Reviews

Publisher Comments:

In this indispensable companion to the smash hit Don't Try This at Home, forty great chefs, including Mario Batali, Eric Ripert, and Fergus Henderson, share pivotal moments of their culinary educations.

 

Before he was a top chef, Tom Colicchio learned to love cooking while he slung burgers at a poolside snack bar. Barbara Lynch tells the story of lying her way into her first chef's job and then needing to cook her way out of trouble in the galley kitchen of a ship at sea. Stories of mentorship abound: Rick Bayless tells the story of finally working with Julia Child, his childhood hero; Gary Danko of earning the trust of the legendary Madeleine Kamman. How I Learned to Cook is an irresistible treat, a must-have for anyone who loves food and wants a look into the lives the men and women who masterfully prepare it.

Review:

"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." Publishers Weekly (Copyright Reed Business Information, Inc.)

Synopsis:

From the editors of the internationally critically acclaimed Don't Try This At Home,  stories by forty of the world's great chefs about how they learned their craft — not in the confines of culinary school, but in the  inspiring and sometimes death-defying moments of trial-and-error that can happen anytime, anywhere.  Hilarious, touching, and always surprising, they cover everything from early adversity to career-making triumphs. How I Learned to Cook is an irresistible treat for cooks (and foodies) of all abilities, and includes stories by such culinary giants as Ferran Adria, Mario Batali, Anthony Bourdain, Gabrielle Hamilton, Suzanne Goin, Eric Ripert, and more... 

Synopsis:

In this sequel to "Don't Try This at Home," 40 of the world's greatest chefs relate true tales about learning to cook.

About 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.

What Our Readers Are Saying

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Average customer rating based on 1 comment:

kay, December 8, 2007 (view all comments by kay)
A great read for foodies or anyone interested in why people choose their life paths. This book gives real insight into how some of the greatest chefs developed or discovered their passion for cooking. These chefs are also good writers and story tellers.
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(3 of 6 readers found this comment helpful)

Product Details

ISBN:
9781596912472
Subtitle:
Culinary Educations from the World's Greatest Chefs
Author:
Witherspoon, Kimberly
Editor:
Meehan, Peter
Author:
Meehan, Peter
Publisher:
Bloomsbury USA
Subject:
General
Subject:
Methods - Professional
Subject:
General Cooking
Subject:
Cooks
Copyright:
Edition Description:
Trade Cloth
Publication Date:
20071002
Binding:
Paperback
Grade Level:
General/trade
Language:
English
Pages:
320
Dimensions:
8.25 x 5.50 in

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Related Subjects

» Cooking and Food » Food Writing » Gastronomic Literature
» Cooking and Food » Food Writing » General
» Cooking and Food » General
» Cooking and Food » Professional and Quantity
» Cooking and Food » Professional and Quantity » General

How I Learned to Cook: Culinary Educations from the World's Greatest Chefs Used Hardcover
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$3.50 In Stock
Product details 320 pages Bloomsbury Publishing PLC - English 9781596912472 Reviews:
"Publishers Weekly Review" by , "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." Publishers Weekly (Copyright Reed Business Information, Inc.)
"Synopsis" by ,
From the editors of the internationally critically acclaimed Don't Try This At Home,  stories by forty of the world's great chefs about how they learned their craft — not in the confines of culinary school, but in the  inspiring and sometimes death-defying moments of trial-and-error that can happen anytime, anywhere.  Hilarious, touching, and always surprising, they cover everything from early adversity to career-making triumphs. How I Learned to Cook is an irresistible treat for cooks (and foodies) of all abilities, and includes stories by such culinary giants as Ferran Adria, Mario Batali, Anthony Bourdain, Gabrielle Hamilton, Suzanne Goin, Eric Ripert, and more... 
"Synopsis" by , In this sequel to "Don't Try This at Home," 40 of the world's greatest chefs relate true tales about learning to cook.

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