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Becoming a Chef
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$32.95
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Product Details
Author:
Andrew Dornenburg, Karen Page
Format:
Paperback
Pages:
400
Publisher:
Wiley (October 10, 2003)
Language:
English
Audience:
College/higher education
ISBN-13:
9780471152095
Weight:
28oz
Dimensions:
7.5" x 9" x 1.1"
File:
Wiley-wileyUS_2_1_20260915-20260915.xml
Folder:
Wiley
List Price:
$32.95
Country of Origin:
United States
Case Pack:
22
As low as:
$31.30
Publisher Identifier:
P-WIL
Discount Code:
D
Pub Discount:
50
Imprint:
Wiley
Overview
Becoming a Chef, Revised is the updated and expanded edition of the 1996 James Beard Foundation Award for Best Writing on Food, and reflects all the most recent advances made in the culinary industry. It features the career advice of the biggest, most respected names in the culinary industry, such as Thomas Keller, Claudia Fleming, Marcel Desaulniers, Caprial Pence, Marcus Samuelsson, Craig Shelton, Gale Gand, Rick Tramonto, and more. With their trademark style, the authors give insightful details on the demographics, employment, education, and personal details of today's star chefs.
