Coverart for item
The Resource Beaten, seared, and sauced : on becoming a chef at the Culinary Institute of America, Jonathan Dixon

Beaten, seared, and sauced : on becoming a chef at the Culinary Institute of America, Jonathan Dixon

Label
Beaten, seared, and sauced : on becoming a chef at the Culinary Institute of America
Title
Beaten, seared, and sauced
Title remainder
on becoming a chef at the Culinary Institute of America
Statement of responsibility
Jonathan Dixon
Creator
Subject
Genre
Language
eng
Summary
Shares harrowing and uproarious tales of what it was really like to complete the revered cooking school's intense degree program, describing how his classmates and he navigated intricate processes and interned at a New York City restaurant
Biography type
autobiography
http://library.link/vocab/ext/novelist/bookUI
10005568
Cataloging source
DLC
http://library.link/vocab/creatorName
Dixon, Jonathan
Dewey number
  • 641.5092
  • B
Index
no index present
LC call number
TX649.D59
LC item number
A3 2011
Literary form
non fiction
http://library.link/vocab/resourcePreferred
True
http://library.link/vocab/subjectName
  • Dixon, Jonathan
  • Cooks
  • Culinary Institute of America
Target audience
adult
http://bibfra.me/vocab/lite/titleRemainder
on becoming a chef at the Culinary Institute of America
Label
Beaten, seared, and sauced : on becoming a chef at the Culinary Institute of America, Jonathan Dixon
Instantiates
Publication
Control code
2010040145
Dimensions
25 cm.
Edition
1st ed.
Extent
266 p.
Isbn
9780307589033
Lccn
2010040145
Label
Beaten, seared, and sauced : on becoming a chef at the Culinary Institute of America, Jonathan Dixon
Publication
Control code
2010040145
Dimensions
25 cm.
Edition
1st ed.
Extent
266 p.
Isbn
9780307589033
Lccn
2010040145

Library Locations

    • Central LibraryBorrow it
      710 W. Cesar Chavez St, Austin, TX, 78701, US
      30.271302100000 -97.746016800000
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