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

2011 • 272 pages

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Average rating3.5

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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

Type: Physical Book

Language: English

Pages: 272

Format: Hardcover

Release Date: 2011-01-01

ISBN 10: 030758903X

ISBN 13: 9780307589033

Readers: 3

Country: United States of America

Data Score: 1460

Beaten, Seared, and Sauced

Beaten, Seared, and Sauced

Type: Physical Book

Language: English

Pages: 272

Release Date: 2011-05-03

ISBN 10: 0307953343

ISBN 13: 9780307953346

Country: United States of America

Data Score: 1500