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Beaten, Seared, and Sauced |
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To view the Standalone version, you require the installation of the small file size DNL Reader. To get the DNL Reader, click the "Get DNL Reader" button. |
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Downloads: |
137 |
File Size: |
622 kB |
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Publisher: |
Random House |
Limitations: |
Free Preview, $ to buy |
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Date Uploaded: |
Thursday, July 21, 2011 |
License: |
USD $ |
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PUBLISHER: |
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To view the Standalone version, you require the installation of the small file size DNL Reader. To get the DNL Reader, click the "Get DNL Reader" button:
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Random House |
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EBROCHURE DESCRIPTION: |
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Millions of people fantasize about leaving their old lives behind, enrolling in cooking school, and training to become a chef. But for those who make the decision, the difference between the dream and reality can be gigantic—especially at the top cooking school in the country. For the first time in the Culinary Institute of America’s history, a book will give readers the firsthand experience of being a full-time student facing all of the challenges of the legendary course in its entirety.
On the eve of his thirty-eighth birthday and after shuffling through a series of unsatisfying jobs, Jonathan Dixon enrolled in the CIA (on a scholarship) to pursue his passion for cooking. In Beaten, Seared, and Sauced he tells hilarious and harrowing stories of life at the CIA as he and his classmates navigate the institution’s many rules and customs under the watchful and critical eyes of their instructors. Each part of the curriculum is covered, from knife skills and stock making to the high-pressure cooking tests and the daunting wine course (the undoing of many a student). Dixon also details his externship in the kitchen of Danny Meyer’s Tabla, giving readers a look into the inner workings of a celebrated New York City restaurant.
With the benefit of his age to give perspective to his experience, Dixon delivers a gripping day-to-day chronicle of his transformation from amateur to professional. From the daily tongue-lashings in class to learning the ropes—fast—at a top NYC kitchen, Beaten, Seared, and Sauced is a fascinating and intimate first-person view of one of America’s most famous culinary institutions and one of the world’s most coveted jobs.
From the Hardcover edition. |
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PUBLISHER'S WEB SITE: |
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Random House
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Random House, Inc. is the world's largest English-language general trade book publisher. It is a division of Bertelsmann AG, one of the foremost media companies in the world.
Random House, Inc. assumed its current form with its acquisition by Bertelsmann in 1998, which brought together the imprints of the former Random House, Inc. with those of the former Bantam Doubleday Dell. Random House, Inc.'s publishing groups include, the Bantam Dell Publishing Group, the Crown Publishing Group, the Doubleday Broadway Publishing Group, the Knopf Publishing Group, the Random House Audio Publishing Group, Random House Children's Books, the Random House Diversified Publishing Group, the Random House Information Group, the Random House Publishing Group, and Random House Ventures.
Together, these groups and their imprints publish fiction and nonfiction, both original and reprints, by some of the foremost and most popular writers of our time. They appear in a full range of formats - including hardcover, trade paperback, mass market paperback, audio, electronic, and digital, for the widest possible readership from adults to young adults and children.
The reach of Random House, Inc. is global, with subsidiaries and affiliated companies in Canada, the United Kingdom, Australia, New Zealand, and South Africa. Through Random House International, the books published by the imprints of Random House, Inc. are sold in virtually every country in the world.
Random House has long been committed to publishing the best literature by writers both in the United States and abroad. In addition to their commercial success, books published by Random House, Inc. have won more major awards than those published by any other company - including the Nobel Prize, the Pulitzer Prize, the National Book Award, and the National Book Critics Circle Award. |
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AUTHOR: |
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Jonathan Dixon |
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RELATED: |
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