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

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Description

A recent graduate from the Culinary Institute of America shares harrowing and uproarious tales of what it was really like to complete the revered cooking school's intense degree program, describing how his classmates and he navigated intricate processes u
Title: Beaten, Seared, and Sauced
Author: Dixon, Jonathan
Publisher: Random House Inc
Publication Date: 2011/05/03
Number of Pages: 266
Binding Type: HARDCOVER
Library of Congress: 2010040145