PastryWiz Pick - Book of the Month
Becoming a Chef

Becoming a Chef
by Karen Page, Andrew Dornenburg
Photography by James Bergin and Jessica Zane
1 Edition Paperback, 320 pages
Published by Van Nostrand Reinhold (Trade)
Publication date: June 1,1995
Dimensions (in inches): 9.13 x 7.33 x 1.05
ISBN: 0442015135
List: $29.95
With Recipes and Reflections from America's Leading Chefs
Equal parts instruction and inspiration, this book chronicles culinary career options and opportunities and includes fascinating anecdotes from leading American chefs on their first jobs, mentors, successes, and setbacks.

Julia Child even said this book is a "must" for aspiring chefs--it's inspirational, filled with spectacular quotes from some of today's leading chefs. This book offers an intimate insight into the world of the chef--a fascinating read--for the professional chef, epicurean and anyone who has ever had a wonderful meal! No wonder this book won the 1996 James Beard Award.

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Rave Reviews of BECOMING A CHEF:
With Recipes and Reflections from America's Leading Chefs
by Andrew Dornenburg and Karen Page
(Van Nostrand Reinhold, June 1995)

"One of the top 5 Editors' Choice cookbooks of the year....Eye-opening, charmingly written smorgasbord of sage advice....Makes for terrific reading even if you don't want to work in a restaurant or actually open one." -- THE SAN FRANCISCO CHRONICLE

"One of the best books ever written about the back-of-the-house side of the restaurant business....Entertaining and enlightening....A must-read." -- RESTAURANT HOSPITALITY

"Its insight into the philosophy of chefdom today is invaluable." -- Alison Arnett, THE BOSTON GLOBE

"Much-needed and immensely useful." -- Bonnie Lee Black, BEARD HOUSE MAGAZINE

"Quite possibly the only book of its kind....A useful, informative book about how successful chefs got their start." -- Lois Blinkhorn, THE MILWAUKEE JOURNAL SENTINEL

"Intriguing....Fascinating....It is a very important book." -- Anthony Dias Blue, WCBS Radio

"One of the most unique and engrossing books I've read in a long time." -- Joan Brett, THE MINNEAPOLIS STAR TRIBUNE

"Offers excellent advice and wisdom." -- JeanMarie Brownson, THE CHICAGO TRIBUNE

"A serious, unromantic look at the restaurant business. The personal accounts of success and early failure are often as funny or frightening as they are intriguing and informative." -- Rod Cockshutt, THE RALEIGH NEWS & OBSERVER

"Not for would-be chefs only....Contains tidbits of wisdom for all business warriors." -- Judith Dobrzynski, THE NEW YORK TIMES business section

"This fascinating book paints an up-close, behind-the-scenes picture of the world of food." -- Suzanne Hough, D magazine (Dallas)

"You'll love BECOMING A CHEF." -- Matt Lauer, "The Today Show on NBC

"Well worth giving or receiving." -- Anne Mendelsohn, GOURMET

"Superb....A book rich with anecdote, insight and passion....In all, a completely absorbing book." -- Ann Shayne, BOOK PAGE

"Fun to read, informative, and unique, this is an essential purchase." -- Judith Sutton, LIBRARY JOURNAL

"Insightful....Offers rare behind-the-scenes glimpses into some of the country's most celebrated kitchens." -- Elaine Van Dyne, COUNTRY LIVING

"Fascinating....Readers of BECOMING A CHEF are left with a genuinely rich impression of the serious chef's intention." -- Jeff Weinstein, THE VILLAGE VOICE

A Selection of The Good Cook, a Division of the Book of the Month Club

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Other books by Andrew Dornenburg and Karen Page

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