| 000 | 02494cam a2200385Ii 4500 | ||
|---|---|---|---|
| 001 | ocn908839912 | ||
| 003 | OCoLC | ||
| 005 | 20240726104955.0 | ||
| 008 | 150513s2015 cau ob 001 0 eng d | ||
| 040 |
_aNT _beng _erda _epn _cNT _dNT _dYDXCP _dE7B _dOCLCF _dEBLCP _dJBG _dCCO _dMERUC _dAGLDB _dLOA _dICA _dK6U _dDEBSZ _dUSU _dOCLCO _dOCLCQ _dOCLCO _dPIFAG _dFVL _dZCU _dUAB _dUKOUP _dU3G _dXFH _dOCLCO _dWYZ _dOCLCO _dOCLCQ _dOCLCO _dOCL _dOCLCO _dU3W _dCOCUF _dD6H _dSTF _dOCLCQ _dVTS _dICG _dVT2 _dOCLCQ _dXC _dWYU _dOCLCO _dOCLCA _dDKC _dOCLCQ _dOCLCO _dM8D _dJSTOR _dOCLCQ _dOCLCA _dMQY _dOCLCO |
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| 020 |
_a9780804795494 _q((electronic)l(electronic)ctronic) |
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| 043 | _an-us--- | ||
| 050 | 0 | 4 |
_aTX649 _b.A884 2015 |
| 049 | _aMAIN | ||
| 100 | 1 |
_aLeschziner, Vanina, _e1 |
|
| 245 | 1 | 0 |
_aAt the chef's table : _bculinary creativity in elite restaurants / _cVanina Leschziner. |
| 260 |
_aStanford, California : _bStanford University Press (Bibliovault), _c(c)2015. |
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| 300 | _a1 online resource | ||
| 336 |
_atext _btxt _2rdacontent |
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| 337 |
_acomputer _bc _2rdamedia |
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| 338 |
_aonline resource _bcr _2rdacarrier |
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| 347 |
_adata file _2rda |
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| 504 | _a2 | ||
| 505 | 0 | 0 |
_aExploring the world of elite chefs -- _tCareer paths in high cuisine -- _tCategories and classifications in cuisine -- _tManaging a culinary style -- _tCognitive patterns and work processes in cooking -- _tCulinary styles and principles of creation -- _tMapping out creative patterns. |
| 520 | 8 | _aThis 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. | |
| 530 |
_a2 _ub |
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| 650 | 0 |
_aCelebrity chefs _zUnited States. |
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| 650 | 0 |
_aCreative ability in cooking _zUnited States. |
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| 650 | 0 | _aCooking. | |
| 655 | 1 | _aElectronic Books. | |
| 856 | 4 | 0 |
_uhttps://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=987070&site=eds-live&custid=s3260518 _zClick to access digital title | log in using your CIU ID number and my.ciu.edu password |
| 942 |
_cOB _D _eEB _hTX. _m2015 _QOL _R _x _8NFIC _2LOC |
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| 994 |
_a92 _bNT |
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| 999 |
_c84621 _d84621 |
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| 902 |
_a1 _bCynthia Snell _c1 _dCynthia Snell |
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