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

By: Material type: TextTextPublication details: Stanford, California : Stanford University Press (Bibliovault), (c)2015.Description: 1 online resourceContent type:
  • text
Media type:
  • computer
Carrier type:
  • online resource
ISBN:
  • 9780804795494
Subject(s): Genre/Form: LOC classification:
  • TX649 .A884 2015
Online resources: Available additional physical forms:
Contents:
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.
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.
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Holdings
Item type Current library Collection Call number URL Status Date due Barcode
Online Book (LOGIN USING YOUR MY CIU LOGIN AND PASSWORD) Online Book (LOGIN USING YOUR MY CIU LOGIN AND PASSWORD) G. Allen Fleece Library ONLINE Non-fiction TX649.1 (Browse shelf(Opens below)) Link to resource Available ocn908839912

Includes bibliographies and index.

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.

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.

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