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Author Leschziner, Vanina, author.

Title At the chef's table : culinary creativity in elite restaurants / Vanina Leschziner.

Publication Info. Stanford, California : Stanford University Press (Bibliovault), [2015]

Copies

Location Call No. Status
 Rocky Hill - Downloadable Materials  EBSCO Ebook    Downloadable
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Description 1 online resource
Bibliography Includes bibliographical references and index.
Contents Exploring the world of elite chefs -- Career paths in high cuisine -- Categories and classifications in cuisine -- Managing a culinary style -- Cognitive patterns and work processes in cooking -- Culinary styles and principles of creation -- Mapping out creative patterns.
Note Print version record.
Summary This work is about the creative work of chefs at top restaurants in New York and San Francisco. Based on interviews with chefs and observation in restaurant kitchens, the book explores the question of how and why chefs make choices about the dishes they put on their menus. It answers this question by examining a whole range of areas, including chefs' careers, restaurant ratings and reviews, social networks, how chefs think about food and go about creating new dishes, and how status influences their work and careers.
Language English.
Subject Celebrity chefs -- United States.
Creative ability in cooking -- United States.
COOKING -- General.
Celebrity chefs. (OCoLC)fst01748565
Creative ability in cooking. (OCoLC)fst01920500
United States. (OCoLC)fst01204155
Cooking.
United States.
Genre/Form Electronic book.
Electronic books.
Other Form: Print version: Leschziner, Vanina. At the chef's table 9780804787970 (DLC) 2015004654 (OCoLC)894746170
ISBN 9780804795494 (electronic bk.)
0804795495 (electronic bk.)
9780804787970
0804787972
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