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Format: Paperback
ISBN-10: 0471152099
ISBN-13: 9780471152095
Oct 2003
Publisher: John Wiley & Sons Inc
400 pages
Revised
Language: English |
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* ML=ships from multiple locations, AE/AP/AA=ships from U.S. Military location.
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* ML=ships from multiple locations, AE/AP/AA=ships from U.S. Military location.
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Synopsis
Written for would-be chefs and restaurateurs, this book is also interesting to anyone with an appreciation for food. For one thing, it contains recipes from establishments including Pasta From Hell (East Coast Grill in Cambridge), Potato Pie (Luthce in New York City), Warm Blue Cheese Souffli in Phyllo Pastry (Ritz-Carlton in San Francisco). And for another, it's full of interesting and illuminating facts about America's most acclaimed chefs, how they got where they are, how they hire their employees, and how they treat their customers.
| Size | | Length: | 400 pages | | Height: | 9.0 in | | Width: | 7.5 in | | Thickness: | 1.0 in | | Weight: | 28.2 oz |
Industry Reviews
"The authors have assembled the book with interviews and first-person accounts of dozens of established chefs working in the United States."
New York Times - Florence Fabricant (07/26/1995)
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