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Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America

Hardcover
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Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America
Overview
Dixon pulls back the curtain on America's most revered cooking school and shares what it's really like to complete the intense degree program at the Culinary Institute of AmericaThe book, Beaten, Seared, and Sauced : On Becoming a Chef at t...

The book, Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America [Bulk, Wholesale, Quantity] ISBN# 9780307589033 in Hardcover by Dixon, Jonathan may be ordered in bulk quantities. Minimum starts at 25 copies. Availability based on publisher status and quantity being ordered.
Product Details
5/3/2011
Hardcover, Unabridged
Crown Publishing Group
Cooking, Food & Wine
272
9780307589033
030758903X
0.98" H x 9.47" L x 6.25" W
1.0200
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Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America

Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America

Hardcover
Jonathan Dixon
Crown Publishing Group