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Becoming A Chef - With Recipes And Reflections From America's Leading Chefs ReviewLet's not mince our praise: BECOMING A CHEF is one of the best books ever written about the back-of-the-house side of the restaurant business. Andrew Dornenburg and Karen Page interviewed more than 60 top chefs for this entertaining and enlightening look at the culinary profession.Jeremiah Tower (formerly) of San Francisco's Stars reveals that he originally wanted to be an architect. Todd English of Olives (Boston, etc.) reminisces about watching his grandmother make potato gnocchi. Andre Soltner, the living legend formerly of Lutece in New York City, waxes philosophical about love -- in his estimable opinion, the most important ingredient in any dish. Perhaps Norman Van Aken of Norman's in Coral Gables, Florida, sums it up best: "This is not a profession that you choose. It chooses you."
In addition to life lessons and some 50 recipes from the usual suspects (Alice Waters, Daniel Boulud, Emeril Lagasse, etc.), the book includes a brief history of the culinary profession; a chapter on opening and operating your own restaurant; and listings of culinary organizations, publications, and cooking schools in the U.S. and abroad.
For the uninitiated as well as those who have already found their calling in the kitchen, BECOMING A CHEF is a must-read.Becoming A Chef - With Recipes And Reflections From America's Leading Chefs Overview
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