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Palavra-chave:
LIVROS
cod.: 1958
BEATEN, SEARED AND SAUCED (Inglês)
On Becoming a Chef at The Culinary Institute of America

Autor: Jonathan Dixon
Editora: Clarkson Potter



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SINOPSE DETALHES DO PRODUTO SOBRE O AUTOR CRÍTICAS E COMENTÁRIOS
SINOPSE
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 purse 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 working 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 of professional. From the daily tongue-lashings in class to learning the ropes – fast – at a top NYC kitchen. This book 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.



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