Name: Becoming a Chef (en Inglés)
SKU: 1668219
Price: 43.98 USD
Availability: InStock
Author: Andrew Dornenburg
ISBN: 9780471152095

Formato

Libro Físico

Autor

Andrew Dornenburg

Editorial

John Wiley & Sons Inc

Año

2003

Idioma

Inglés

N° páginas

400

Encuadernación

Tapa Blanda

Peso

ISBN

0471152099

ISBN13

9780471152095

Categorías

Cocina / comidas y bebidas, etc.

Becoming a Chef (en Inglés)

Andrew Dornenburg (Autor) · John Wiley & Sons Inc · Tapa Blanda

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Reseña del libro "Becoming a Chef (en Inglés)"

"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."

Andrew Dornenburg

(Autor)

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Andrew Dornenburg es un fotógrafo y escritor estadounidense especializado en gastronomía. Junto con su esposa, Karen Page, ha coescrito varios libros influyentes en el ámbito culinario. Antes de dedicarse a la escritura, Dornenburg fue chef de restaurante y completó estudios de posgrado con Madeleine Kamman en la Escuela para Chefs Americanos en Beringer Vineyards. Además, obtuvo su certificado de sommelier de la Sommelier Society of America. Algunas de sus obras Estas obras han sido reconocidas con premios como el James Beard Award y el IACP Cookbook of the Year.

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