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Becoming a Chef

   
지은이 Andrew Dornenburg   |   출판사 WILEY  |   발행일 2003년 10월 10일   |   언어 : English
 
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판매가 41,900원32,300원 23%
마일리지 1% 420원
발행일 2003-10-10 | 중량: 0.82 kg | 사이즈: 18.9*23*2.4 cm
ISBN 0471152099 | 9780471152095
기타정보 원서 | 361쪽 | $ 29.95 | Paperback
예상입고일 7~12일 소요예정 (근무일기준)
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  • - 해외주문원서는 취소 및 반품이 불가능합니다.(단, 파본이나 오발송은 제외 입니다.)
  • - 수입절차/입고소요기간 자세히
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    "Becoming a Chef" established the category of contemporary writing on food, and this updated and expanded edition 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 and Rick Tramonto, Rocco DiSpirito, Traci Des Jardins, Sanford DAmato, Mario Batali, and more.
    List of Recipes.

    Acknowledgments.

    Foreword.

    Preface.

    1. Chefs: Yesterday and Toady.

    2. Early Influences: Discovering a Passion for Food.

    3. Cooking Schools: Learning in the Classroom.

    4. Apprenticing: Learning in the Kitchen.

    5. Getting In: Starting at the Bottom.

    6. Developing as a Cook: The Next Level.

    7. The Business of Cooking: Operating and Running a Restaurant.

    8. Travel, Eating, and Reading: Learning Something New Everyday.

    9. Preserving in the Face of Reality: Through Bad Times and Good.

    10. What’s Next?: The Chef as Alchemist.

    Appendix A: Selected Professional Cooking Schools in the United States and Abroad.

    Appendix B: Leading Culinary Organizations.

    Appendix C: Selected Culinary Media and Resources.

    Appendix D: Brief Biographies of Chefs Interviewed.

    Index.

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