<span>When Katherine Miller was first asked to train chefs to be advocates, she thought the idea was ludicrous. This was a group known for short tempers and tattoos, not for saving the world. But she quickly learned that chefs and other leaders in the restaurant industry are some of the most powerfu
At the Chef's Table
โ Scribed by Vanina Leschziner
- Publisher
- Stanford University Press
- Year
- 2015
- Tongue
- English
- Category
- Library
No coin nor oath required. For personal study only.
๐ SIMILAR VOLUMES
<div>This book is about the creative work of chefs at top restaurants in New York and San Francisco. Based on interviews with chefs and observation in restaurant kitchens, the book explores the question of how and why chefs make choices about the dishes they put on their menus. It answers this quest
Immerse Yourself in the Eclectic and Growing Food Scene of Charleston! <br />From roadside dives to upscale eateries, Southern to Chinese, Holly Herrick leaves no stone unturned as she winnows Charleston's restaurants down to her top picks. From fried chicken to shrimp and grits, The New Charleston
Take a trip back in time through the rich culinary tradition of the last American century with more than 100 of the nation's top chefs and food personalities.