Nonfiction
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About
A foodwriter and graduate of the French Culinary Institute recounts her time apprenticing at four high-end restaurants around the world, including under the famed chef Wylie Dufresne at the molecular gastronomy hotspot wd-50.
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Editions
3 editions- Other · English · 2011Grand Central Pub. · 337 pages · 9780446559874
- Other · English · 2011Grand Central Publishing · 9780446576123
- Other · English · 1960Little, Brown Book Group Limited · 336 pages · 9780446559881
CooksCookingBiographyCooks, biographyCooking, american
