GinnVillas - Travel in America, Europe, South America and australia |
|
|
 | | | |
| Becoming A Chef - With Recipes And Reflections From America's Leading Chefs | 
 enlarge | Authors: Karen Page, Andrew Dornenburg
Publisher: Van Nostrand Reinhold
Category: Book
List Price: $29.95
Buy New: $0.67
You Save: $29.28 (98%)
Buy New/Used/Collectible from $0.67
Avg. Customer Rating:  (42 reviews)
Sales Rank: 1580938
Languages: English (Original Language), English (Unknown), English (Published)
Media: Paperback
Number Of Items: 1
Pages: 288
Shipping Weight (lbs): 1.6
Dimensions (in): 9.3 x 7.5 x 1
ISBN: 0442015135
Dewey Decimal Number: 647.9502373
EAN: 9780442015138
ASIN: 0442015135
Publication Date: May 1995
Availability: Usually ships in 1-2 business days
|
| Editorial Reviews:
Product Description
Equal parts instruction and inspiration, this book chronicles culinary career options and opportunities and includes fascinating anecdotes from leading American chefs on their first jobs, mentors, successes, and setbacks.
Amazon.com Review
Norman Van Aken began his career as a busboy in a Holiday Inn, Alice Waters was a Montessori teacher before she opened Chez Panisse, Emeril Lagasse began as a dishwasher in a bakery, and Charlie Trotter started in a restaurant called The Ground Round. It is a long way to the top of the culinary charts, and in Becoming a Chef the first thing you learn is that the hours are long and the dues are high. Andrew Dornenburg and Karen Page have created a classic. The flip side of Larousse Gastronomique, this book should be required reading for anybody who has ever considered a career as a professional chef. For those of us who are content with our day jobs, Becoming a Chef is a complete and informative look at how the best in the business got where they are today. Dornenburg and Page interviewed 60 of America's finest chefs to find out what drives them. What are their influences? How did they begin? What do they read? And what advice do they have for someone just starting out? Most of all, the book offers a candid perspective on what it takes to succeed in the top ranks of the business. From a professional standpoint, Becoming a Chef is invaluable; from an amateur's standpoint, it is simply fascinating. Along with some sound advice and great stories, America's best chefs offer some of their favorite recipes. Andre Soltner reveals his mother's recipe for Potato Pie, and Michel Richard shares a Creme Brulee that was inspired by his first kiss. These are subtle reminders that it takes passion as well as commitment to become a chef. --Mark O. Howerton
|
| Customer Reviews: Read 37 more reviews...
 Very good for upcoming culinary students October 26, 2003
1 out of 1 found this review helpful
I liked this book and found it to give me the inspiration for becoming a chef. When you really love what you do in work, other parts of your life are usually less stressful. I also highly recommend:
Study Guide for Baking: Key Review Questions and Answers by Melissa Heilman. This book was excellent for helping get excellent grades in my culinary baking classes
An invaluable source of information and inspiration! May 25, 2003
5 out of 5 found this review helpful
Becoming a Chef by Andrew Dornenburg and Karen Page is filled with information that anyone who wants to achieve greatness as a professional chef needs to know, based on the experiences of dozens of America's leading chefs (from Daniel Boulud to Emeril Lagasse to Charlie Trotters to Alice Waters). You find out what first got them interested in pursuing a career as a chef (including early memories of family influences) to what their first steps were (from first jobs to cooking school to externships) and how they made their way up the ladder to success. My favorite chapter is Chapter 9: Persevering In The Face of Reality, in which top chefs admit some of the boneheaded mistakes they made along the way, making it clear that even the greatest chefs faced setbacks along the way. Whenever I question my sanity for wanting to cook for a living (which is at least once a week), I pick up this book, open it to any page, and get inspired by remembering that we're all in it for the love of food and our common passion for cooking things that taste amazing and please others!
Fascinating and invaluable! May 9, 2003
3 out of 3 found this review helpful
"Finally, a book that lets chefs speak for themselves! An insightful look at the complex life of a professional chef. Fascinating portraits of the people who have defined American cuisine -- who they are, and how they got to be where they are today. Anyone who is interested in becoming a chef will find this book invaluable: This is what it takes to make it."
--MARK MILLER, chef-owner, Coyote Cafe (Santa Fe, NM)
 You have to dig for the good stuff April 21, 2003
2 out of 3 found this review helpful
Dornenburg and Page assembled some really interesting insights and experiences from many US chefs and sprinkled the book with some of their recipes. First the good stuff...When the chefs tell their stories, you get some interesting and entertaining insight into the restaurant world both here and abroad. The discussion of the apprenticeship process in Europe is facinating, as are the stories about how various chef's started. Now the not so good stuff... The recipes are not well edited at all. In some cases little information about ingredient quantities is provided, and the procedure descriptions are hit-or-miss at best. Don't risk a big dinner party on these recipes unless you've tried them out first. Also, the authors include several pointless tables addressing things like who once worked for whom.
A classic in the field that is recommended at top schools. March 29, 2003
1 out of 1 found this review helpful
From the National Culinary Review's HISTORY OF CULINARY EDUCATION IN AMERICA: "Upon its publication in 1995, BECOMING A CHEF offered the first compendium of answers to some of the most common questions an aspiring chef can ask."From The Culinary Institute of America: "In preparation for your studies and career, we offer you this helpful list of recommended readings. You may find this extra preparation to be an opportunity to gain a sense of what is occurring in the industry that you are joining. This reading list has been selected by the faculty and administration at the CIA and supplements the required reading for your individual course work. Good luck and happy reading! Andrew Dornenburg and Karen Page, BECOMING A CHEF. New York: Van Nostrand Reinhold, 1995. Andrew Dornenburg and Karen Page, CULINARY ARTISTRY. New York: Van Nostrand Reinhold, 1996."
|
|
|
Powered by Associate-O-Matic
| | |
|