Beaten, seared, and sauced : on becoming a chef at the Culinary Institute of America cover image
Available
Beaten, seared, and sauced : on becoming a chef at the Culinary Institute of America
(2011)
By: Dixon, Jonathan

Nonfiction

Book

Call Numbers:
641.5092/DIXON,J

Availability

Locations Call Number Status
Adult Nonfiction 641.5092/DIXON,J Available

Details

PUBLISHED
New York : Clarkson Potter, [2011]
©2011
EDITION
First edition
DESCRIPTION

266 pages ; 25 cm

ISBN/ISSN
9780307589033, 030758903X
LANGUAGE
English

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SUBJECTS

Dixon, Jonathan.

Culinary Institute of America.

Cooks -- United States -- Biography.

Biographies.

LOCAL SUBJECTS

Added--20110510 anf