◇英文原版书 How I Learned to Cook: Culinary Educations
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北京通州
认证卖家担保交易快速发货售后保障
作者Kimberly
出版社不详
ISBN9781596912472
出版时间2006-01
装帧精装
货号通27
上书时间2022-06-01
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通27
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9.5成新.前2页空白页有些英文字迹。
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How I Learned to Cook: Culinary Educations from the World\'s Greatest Chefs [Hardcover] by Kimberly Witherspoon (Author)， Peter Meehan (Author) Hardcover: 320 pages Publisher: Bloomsbury USA; First Edition edition (October 31， 2006) Language: English ISBN-10: 1596912472 ISBN-13: 978-1596912472 Product Dimensions: 8.5 x 5.8 x 1.1 inches Shipping Weight: 15.2 ouncesFrom the editors of the internationally critically acclaimed Don\'t Try This At Home， stories by forty of the world\'s great chefs about how they learned their craft -- not in the confines of culinary school， but in the inspiring and sometimes death-defying moments of trial-and-error that can happen anytime， anywhere. Hilarious， touching， and always surprising， they cover everything from early adversity to career-making triumphs. How I Learned to Cook is an irresistible treat for cooks (and foodies) of all abilities， and includes stories by such culinary giants as Ferran Adria， Mario Batali， Anthony Bourdain， Gabrielle Hamilton， Suzanne Goin， Eric Ripert， and more... From Publishers WeeklyForty chefs representing notable restaurants all over the world offer a bit of humorous history on how they cut their teeth in the kitchen. Many relate their apprentice moments quaking in the shadow of the Great Chef， such as 14-year-old Daniel Boulud\'s meeting the famous Paul Bocuse for the first time in his restaurant in Lyon and getting smashed on a glass of blanc cassis， or David Bayless\'s surreal collaboration with Julia Child on camera after admiring her since he was a kid watching her \'60s TV show. Most savory are testimony from the trenches in the heat of the dinner rush， as in Jonathan Eismann\'s hilarious account of toiling in a fashionable New York City West Village restaurant during the high \'80s when his drug-addled staff began dropping like dominos around him at the peak hours of service， and Gabrielle Hamilton\'s attempts in her tiny fledging restaurant， Prune， not to kill her sous chef with exploding wet fava beans frying in deep fat. Despite voices somewhat skewed in favor of male chefs， the stories are entertaining and well chosen by literary agent Witherspoon (Don\'t Try This at Home) and New York Times contributor Meehan. (Nov.) Review\"Harrowing， hilarious and…inspiring.\""--Wall Street Journal\""How I Learned to Cook reassures us that the path to culinary fame is sometimes paved with kitchen fires， exploding fava beans， and unecstatic cherries jubilee.\""--Vogue\""A collection of savvy， savory essays by 40 of the world\'s best chefs and food writers…who share their early triumphs， travails， and innovations as up-and-comers before they ascended to culinary stardom.\""--Elle\""Entertaining and inspiring.\""--Chicago Sun-Times
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