Becoming a Chef, Revised is the updated and expanded edition of the 1996 James Beard Foundation Award for Best Writing on Food, and reflects all the most recent

"What an extraordinary book! Pain, gain, joy, pathos, and the aroma of braised short ribs. It made me want to open (God forbid!) another restaurant. I never tho

The new edition of this superb reference contains additional information on such management issues as cost control, waste control, inventory, and pricing strate

This newly revised and expanded textbook of culinary and workplace basics aims to prepare students of Culinary Arts Training Programs to become gainfully employ

Exploring the essence of becoming a chef, this book reveals the elusive, unnameable elements of great cooking.