Becoming a Chef

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9780471152095: Becoming a Chef

"An extraordinary book...There's never been a book like this before."
--David Rosengarten, FOOD NETWORK (1995)
 
The book that first kicked off the boom and established the category of contemporary writing on food, BECOMING A CHEF  -- written by Manhattan restaurant chef Andrew Dornenburg and his Harvard MBA wife Karen Page -- was published during the summer of 1995 with extremely modest expectations:  Its initial printing was a mere 2500 copies.  Yet its first-time authors were interviewed by Matt Lauer on the "Today" Show, and BECOMING A CHEF went on to be hailed for launching "a new dimension in food writing, creating a standard for a whole new genre" (The Record). 
 
"When Julia Child sends a congratulatory note on your recently published book and says she keeps her copy by the bed, you've done a good job...[BECOMING A CHEF] is a comprehensive primer on the culinary profession...a combination of brass tacks and philosophy."
--Mary O'Neill, THE DETROIT NEWS (1995)
 
By December 1995, BECOMING A CHEF "proved a surprisingly popular gift item" (Forbes), and the book was soon recommended or required reading at schools ranging from The Culinary Institute of America to Wesleyan University.  The following spring, the book won the 1996 James Beard Book Award for Best Writing on Food -- and this cult classic (Restaurants & Institutions) was on its way to sales of more than 100,000 copies. 
 
Many culinarians have cited BECOMING A CHEF as a life-changing book that first confirmed their interest in a culinary career.  Others were inspired by its future-focused final chapter on food safety and purity, and the book's contention that "chefs cannot remain unmoved by these changes."  BECOMING A CHEF's place in culinary history has been marked in timelines published by the National Culinary Review, which noted its 1995 publication as a key milestone for providing "the first compendium of answers to some of the most common questions an aspiring chef can ask."

Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.

From the Inside Flap:


"This is not a profession that you choose.  It chooses you."
--Norman Van Aken

Essential reading for anyone who loves food, the newly revised James Beard Award-winning BECOMING A CHEF is an entertaining and up-to-date insider's guide to the chef's profession, providing the first behind-the-scenes look into some of the most celebrated restaurant kitchens across the nation today.  More than 60 leading chefs -- including some of the newest and brightest starts in the field -- discuss the inspiration, effort and quirks of fate that turned would-be painters, anthropologists and football players into culinary artists.

Daniel Boulud, Emeril Lagasse, Nancy Silverton, Charlie Trotter, Alice Waters, and dozens of other leading chefs reveal their most significant influences -- including childhood memories, formal apprenticeships, world travel, memorable meals, and beloved books -- and share their secrets for staying on top.  From Mario Batali's thoughts on how to open a restaurant with less than $50,000 to guidance from Gina DePalma, Emily Luchetti and Amy Scherber on becoming a baker or pastry chef, BECOMING A CHEF is filled with candid advice and thought-provoking insights for any food lover interested in the secrets of running a successful restaurant or creating inspired cuisine at home.

Throughout, the chefs share recipes representing cherished culinary memories, including Chris Bianco's Watermelon Salad, Traci Des Jardins' dad's Best-Ever Roast Chicken, Marcel Desaulniers's mother's Chocolate Chip Cookies, and Rick Bayless's signature Chocolate Pecan Pie.

A celebration of passion, persistence, and the drive to succeed in one of today's most exciting and fastest-growing careers, BECOMING A CHEF is a book for anyone inspired by the courage and commitment it takes to follow a dream.

From the Back Cover:

"Excellent."
--THE CHICAGO TRIBUNE

"Illuminating."
--THE NEW YORK TIMES

"Insightful."
--THE DETROIT NEWS

"Fascinating."
--VILLAGE VOICE

"Inspirational...Well worth giving or receiving."
--GOURMET

"If you're thinking of pursuing a career as a chef, aspiring to become a better one at home, or just curious about some of America's top chefs, you will love the new book BECOMING A CHEF!"
--Matt Lauer, NBC's "TODAY" Show

"Not for would-be chefs only...Contains tidbits of wisdom for all business warriors."
--Judith Dobrzynski, THE NEW YORK TIMES Business section

"I love BECOMING A CHEF."
--Dana Cowin, editor-in-chief, FOOD & WINE magazine

"One of the Top 5 Editor's Choice cookbooks of the year...Eye-opening, charmingly written...Terrific reading."
--SAN FRANCISCO CHRONICLE

"Intriguing...Fascinating...This is a cookbook where the text is the best part.  It is a very important book."
--Anthony Dias Blue, WCBS RADIO

"An extraordinary book...There's never been a book like this before."
--David Rosengarten, on the FOOD NETWORK

"Its insight into the philosophy of chefdom today is invaluable."
--Alison Arnett, THE BOSTON GLOBE

"BECOMING A CHEF is as thoughtful, eclectic and enjoyable as Andrew Dornenburg's cooking.  Which is to say, very."
--Robert B. Parker, bestselling author of the Spenser series of novels

"Entertaining and enlightening...A must-read."
--RESTAURANT HOSPITALITY magazine

Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.

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Andrew Dornenburg; Karen Page
Editore: Wiley (2003)
ISBN 10: 0471152099 ISBN 13: 9780471152095
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Descrizione libro Wiley, 2003. Paperback. Condizione libro: New. book. Codice libro della libreria 0471152099

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Descrizione libro John Wiley and Sons Ltd, United States, 2003. Paperback. Condizione libro: New. Revised edition. Language: English . Brand New Book. The updated edition of the book Julia Child called a must for aspiring chefs -the James Beard Award-winning guide to one of today s hottest careers With more and more chefs achieving celebrity status, interest in the exciting world of today s leading chefs is higher than ever. Essential reading for anyone who loves food, Becoming a Chef gives an entertaining and informative insider s look at this dynamic profession, going behind the scenes to look into some of the most celebrated restaurant kitchens across the nation. More than 60 leading chefs-including some of the newest up-and-coming-discuss the inspiration, effort, and quirks of fate that turned would-be painters, anthropologists, and football players into culinary artists. Andrew Dornenburg and Karen Page (both of New York, NY) are the authors of the bestselling titles Culinary Artistry, Dining Out, Chef s Night Out. Dornenburg has cooked professionally at Arcadia, Judson Grill, and March in New York City and Biba and the East Coast Grill in Boston. Page, the recipient of the 1997 Melitta Bentz Award for Women s Achievement, is a graduate of the Harvard Business School. Codice libro della libreria AAC9780471152095

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Andrew Dornenburg, Karen Page
Editore: John Wiley and Sons Ltd, United States (2003)
ISBN 10: 0471152099 ISBN 13: 9780471152095
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Descrizione libro John Wiley and Sons Ltd, United States, 2003. Paperback. Condizione libro: New. Revised edition. Language: English . Brand New Book. The updated edition of the book Julia Child called a must for aspiring chefs -the James Beard Award-winning guide to one of today s hottest careers With more and more chefs achieving celebrity status, interest in the exciting world of today s leading chefs is higher than ever. Essential reading for anyone who loves food, Becoming a Chef gives an entertaining and informative insider s look at this dynamic profession, going behind the scenes to look into some of the most celebrated restaurant kitchens across the nation. More than 60 leading chefs-including some of the newest up-and-coming-discuss the inspiration, effort, and quirks of fate that turned would-be painters, anthropologists, and football players into culinary artists. Andrew Dornenburg and Karen Page (both of New York, NY) are the authors of the bestselling titles Culinary Artistry, Dining Out, Chef s Night Out. Dornenburg has cooked professionally at Arcadia, Judson Grill, and March in New York City and Biba and the East Coast Grill in Boston. Page, the recipient of the 1997 Melitta Bentz Award for Women s Achievement, is a graduate of the Harvard Business School. Codice libro della libreria AAC9780471152095

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Andrew Dornenburg, Karen Page
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Descrizione libro Wiley, 2003. Paperback. Condizione libro: New. Revised Edition. Codice libro della libreria DADAX0471152099

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Descrizione libro Condizione libro: New. Depending on your location, this item may ship from the US or UK. Codice libro della libreria 97804711520950000000

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Dornenburg, Andrew; Page, Karen
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ISBN 10: 0471152099 ISBN 13: 9780471152095
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Descrizione libro Wiley, 2003. Paperback. Condizione libro: New. Codice libro della libreria BKTY9780471152095

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