Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America - Taispooncu.ml

Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America by Jonathan Dixon

Book Title: Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America

Publisher: Clarkson Potter

Author: Jonathan Dixon

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Jonathan Dixon with Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America

  • The Making of a Chef: Mastering Heat at the Culinary Institute of America
  • The Soul of a Chef: The Journey Toward Perfection
  • Back of the House: The Secret Life of a Restaurant
  • Sous Chef: 24 Hours on the Line
  • Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook (P.S.)
  • The Sharper Your Knife, the Less You Cry: Love, Laughter, and Tears in Paris at the World's Most Famous Cooking School
  • The Man Who Ate Everything
  • The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef
  • Cooking On The Line....from Food Lover to Professional Line Cook
  • Enter Helen: The Invention of Helen Gurley Brown and the Rise of the Modern Single Woman