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| #91360 in Books | 2003-10-10 | Original language:English | PDF # 1 | 9.00 x1.20 x7.50l,1.73 | File type: PDF | 400 pages||1 of 1 people found the following review helpful.| My son was interested in becoming a chef and going ...|By kajsj?i?@gag b djjdwk|My son was interested in becoming a chef and going to culinary school. Thanks to this book it gave him some insight on his path to achieving this. He has since started working as a line chef and trying to gain experience and has opted to gain hands on experience rather than investing in school.|0 o||"I have a cookbook collection numbering in the mid-hundreds...and never have I seen such a wealth of insight and practical knowledge stuffed between the covers of a book."| --Barry Nelson, BOSTON PUBLIC RADIO
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"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 expectatio...
You can specify the type of files you want, for your gadget.Becoming a Chef | Andrew Dornenburg, Karen Page. I was recommended this book by a dear friend of mine.
