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The Making of a Chef: Mastering Heat at the Culinary Institute of America
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Bibliographic Detail
Publisher
Henry Holt & Co
Publication date
March 31, 2009
Pages
305
Binding
Paperback
Edition
Original
Book category
Adult Non-Fiction
ISBN-13
9780805089394
ISBN-10
080508939X
Dimensions
1 by 5 by 8 in.
Weight
0.65 lbs.
Original list price
$18.99
Summaries and Reviews
Editions
Hardcover
from Henry Holt & Co (November 1, 1997)
9780805046748 | details & prices | 305 pages | 6.50 × 9.75 × 1.00 in. | 1.30 lbs | List price $27.50
About: Documents the author's experience in the United States' most influental cooking school, from the first classroom to the final kitchen, the American Bounty Restaurant
About: Documents the author's experience in the United States' most influental cooking school, from the first classroom to the final kitchen, the American Bounty Restaurant
Paperback
The price comparison is for this edition
Original edition from Henry Holt & Co (March 31, 2009)
9780805089394 | details & prices | 305 pages | 5.00 × 8.00 × 1.00 in. | 0.65 lbs | List price $18.99
from Owl Books (October 1, 1999)
9780805061734 | details & prices | 320 pages | 6.25 × 9.50 × 1.00 in. | 0.80 lbs | List price $17.00
About: Documents the author's experience in the United States' most influental cooking school, from the first classroom to the final kitchen, the American Bounty Restaurant.
About: Documents the author's experience in the United States' most influental cooking school, from the first classroom to the final kitchen, the American Bounty Restaurant.
CD/Spoken Word
With Jeff Riggenbach (other contributor) |
Unabridged edition from Blackstone Audio Inc (June 1, 2013)
9781470888688 | details & prices | 5.25 × 6.00 × 1.50 in. | 0.70 lbs | List price $32.95
Cassette/Spoken Word
With Jeff Riggenbach (other contributor) |
Unabridged edition from Blackstone Audio Inc (October 1, 1998)
9780786114146 | details & prices | 7.00 × 10.00 × 2.25 in. | 1.40 lbs | List price $62.95
About: Documents the author's experience in the United States' most influental cooking school, from the first classroom to the final kitchen, the American Bounty Restaurant.
About: Documents the author's experience in the United States' most influental cooking school, from the first classroom to the final kitchen, the American Bounty Restaurant.
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