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Letters to a Young Chef (Art of Mentoring) (?)
, in Engels, Basic Books, Gebruik
USED We here at Elistics have a 100% satisfaction guarentee. We also ship no later than next business day. Thank you for your business.
Data uit 2016-10-17 19:49h
ISBN (alternatiewe skryfwyses): 0-465-00735-X, 978-0-465-00735-6
Letters to a Young Chef (Art of Mentoring) (?)
9780465007356 (?) of 046500735X
, in Engels, Basic Books, hardeband, Gebruik
Very Good Some wear on book from reading.
Data uit 2016-10-17 19:49h
ISBN (alternatiewe skryfwyses): 0-465-00735-X, 978-0-465-00735-6
Letters to a Young Chef (2003) (?)
9780465007356 (?) of 046500735X
, in Engels, Basic Books, hardeband, Gebruik
EX-LIBRARY WITH USUAL LIBRARY MARKINGS Usual signs of a well read book but good overall condition. May not look good on your bookcase after reading and probably not suitable as a present unless hard to find elsewhere ALL ITEMS POSTED NEXT WORKING DAY
Data uit 2016-10-17 19:49h
ISBN (alternatiewe skryfwyses): 0-465-00735-X, 978-0-465-00735-6
Letters to a Young Chef (Art of Mentoring) (?)
9780465007356 (?) of 046500735X
, in Engels, Basic Books, Gebruik
Gestuur koste aan: USA
Basic Books. Used - Acceptable. pendant not included A book with obvious wear. May have some damage to the cover or binding but integrity is still intact. There might be writing in the margins, possibly underlining and highlighting of text, but no missing pages or anything that would compromise the legibility or understanding of the text.
Data uit 2016-10-17 19:49h
ISBN (alternatiewe skryfwyses): 0-465-00735-X, 978-0-465-00735-6
Letters to a Young Chef (Art of Mentoring) (?)
046500735X (?) of 9780465007356
, in Engels, Basic Books, Gebruik
agricultural sciences,biographies,cooking,food science,memoirs,regional and international,science and math,u.s. regional,holiday cooking, In Letters to a Young Chef, Daniel Boulud, cookbook author, chef, and owner of Daniel, Caf� Boulud, and DB Bistro Moderne in New York City, briefly covers what he believes are the most important building blocks to becoming a great chef. Boulud grew up on his family's farm in a tiny town near Lyons, France. Like most of today's great European chefs, he took his first kitchen job at the tender age of 14. But his lengthy, successful career in New York City has made him very aware that the path he took to get where he is is very different from the one young American chefs take today. His advice is wise, and could apply to other careers as well: find a mentor, use your connections, work hard, learn how something is done by a successful chef before you try out your own creativity, travel, explore, be loyal to your employer, develop your sense of taste, and learn all aspects of the restaurant business before attempting to go out on your own. Boulud's excellent advice comes from years of experience, and some of the most enjoyable parts of this little book are his anecdotes about the time he spent learning and paying his dues in legendary kitchens, and about the fascinating culinary icons he mixes with today. A quick read by a most fascinating culinary celebrity, you'll wish he shared even more, and that next time he puts pen to paper, it will be for a full-length memoir. --Leora Y. Bloom
Data uit 2016-10-17 19:49h
ISBN (alternatiewe skryfwyses): 0-465-00735-X, 978-0-465-00735-6
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