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

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

 

Synopses & Reviews

Publisher Comments:

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.

About the Author

JONATHAN DIXON—a former inspector of nurses’ shoes, janitor in a coffin factory, messenger, nanny, newspaper book and music critic, staff writer at Martha Stewart Living, and creative writing instructor at Pratt Institute in Brooklyn, New York—received his culinary degree from the Culinary Institute of America in 2010.

Product Details

ISBN:
9780307953346
Subtitle:
On Becoming a Chef at the Culinary Institute of America
Publisher:
Random House Inc
Author:
Dixon, Jonathan
Subject:
General Cooking
Subject:
Essays
Subject:
Biography - General
Subject:
Cooking and Food-Culinary Reference
Subject:
Cooking and Food-Food Writing
Subject:
Cooking and Food-General
Subject:
Cooking and Food-Professional and Quantity
Subject:
main_subject
Subject:
all_subjects
Publication Date:
20110503
Binding:
ELECTRONIC
Language:
English
Pages:
272

Related Subjects

Biography » Cooking
Biography » General
Cooking and Food » Baking » Professional Baking and Desserts
Cooking and Food » General

Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America
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Product details 272 pages Random House Incorporated - English 9780307953346 Reviews:
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