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Épicé : A Pastry Chef's True Stories of Trials by Fire, After-Ho
Free US Delivery | ISBN:0399155619
État :
“Former library book; may include library markings. Used book that is in excellent condition. May ”... En savoir plussur l'état
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8,25 $US
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- Achat immédiatÉpicé : A Pastry Chef's True Stories of Trials by Fire, After-Ho
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Lieu : Mishawaka, Indiana, États-Unis
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Livraison prévue entre le mar. 18 juin et le ven. 21 juin à 43230
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- 98,7% d'évaluations positives
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Numéro de l'objet eBay :315335197522
Dernière mise à jour : juin 02, 2024 11:48:11 HAEAfficher toutes les modificationsAfficher toutes les modifications
Caractéristiques de l'objet
- État
- Très bon
- Remarques du vendeur
- Special Attributes
- EX-LIBRARY
- Publication Name
- Penguin Publishing Group
- ISBN
- 9780399155611
- Book Title
- Spiced : A Pastry Chef's True Stories of Trials by Fire, After-Hours Exploits, and What Really Goes on in the Kitchen
- Item Length
- 9.3 in
- Publisher
- Penguin Publishing Group
- Publication Year
- 2009
- Format
- Hardcover
- Language
- English
- Item Height
- 1.1 in
- Genre
- Biography & Autobiography, Cooking
- Topic
- Personal Memoirs, Culinary, General, Courses & Dishes / Pastry
- Item Width
- 6.3 in
- Item Weight
- 17 Oz
- Number of Pages
- 274 Pages
À propos de ce produit
Product Information
A memoir of one woman's adventures leaving her office job and pursuing her dream of becoming a chef. Eventually landing the job of pastry chef for a three-star New York restaurant, she recounts with endearing candour the dry cakes and burned pots of her early internships and the sweat, sheer determination and finely-tuned taste buds - as well as resilient ego and sense of humour - that won her spots in world-class kitchens. Spiced is a clever, surprisingly frank and affectionate glimpse at the sweet and sour of following one's passion.
Product Identifiers
Publisher
Penguin Publishing Group
ISBN-10
0399155619
ISBN-13
9780399155611
eBay Product ID (ePID)
71721208
Product Key Features
Book Title
Spiced : A Pastry Chef's True Stories of Trials by Fire, After-Hours Exploits, and What Really Goes on in the Kitchen
Format
Hardcover
Language
English
Topic
Personal Memoirs, Culinary, General, Courses & Dishes / Pastry
Publication Year
2009
Genre
Biography & Autobiography, Cooking
Number of Pages
274 Pages
Dimensions
Item Length
9.3 in
Item Height
1.1 in
Item Width
6.3 in
Item Weight
17 Oz
Additional Product Features
Intended Audience
Trade
Lc Classification Number
Tx649.J97a3 2009
Grade from
Twelfth Grade
Grade to
Up
Reviews
Great insider stuff and a valuable addition to the annals of first-person culinary history.” —Anthony Bourdain, author of Kitchen Confidential This is a personal memoir of a young chef’s experience in restaurant kitchens. It is funny, interesting and – for me, as a chef and owner of a restaurant – an illuminating insight into how other kitchens work. I loved reading it and plan to give this book to all my chefs.” —Ruth Rogers, Chef Owner, The River Café, London, "Great insider stuff and a valuable addition to the annals of first-person culinary history." -Anthony Bourdain, author of Kitchen Confidential "This is a personal memoir of a young chef's experience in restaurant kitchens. It is funny, interesting and - for me, as a chef and owner of a restaurant - an illuminating insight into how other kitchens work. I loved reading it and plan to give this book to all my chefs." -Ruth Rogers, Chef Owner, The River Caf , London "Never anything less than entertaining.... In this amiable narrative, Jurgensen describes various pitfalls: a hookup with one of her bosses eventually settles into a dating relationship; when they break up, it's right back to work for Jurgensen, ever the professional. The edgy 'backstage' atmosphere will be instantly familiar to fans of chef memoirs." - Publishers Weekly "Everything you always wanted to know about working in a high-powered restaurant kitchen. She has experienced nearly everything in and out of a high-end kitchen: on-the- job romance, getting freaked out by a visit from New York Times review goddess Ruth Reichl and, of course, being privy to some brilliant food. Despite the up-and- down wackiness of the restaurant world, Jurgensen loves her lot in life, and her debut memoir reflects great affection for the professional kitchen. Jurgensen does a nice job with the female perspective in the testosterone-centric kitchen culture. She gently dishes on former part-time employer Martha Stewart, and her experience as a pastry chef puts a slightly different slant on the proceedings." - Kirkus "Jurgensen's book takes readers on a culinary adventure through her rise as a pastry chef at New York's best restaurants. A quick read, this book will appeal to those interested in chef stories and what happens behind the scenes in the kitchen." - Library Journal, Great insider stuff and a valuable addition to the annals of first-person culinary history.” —Anthony Bourdain, author of Kitchen Confidential This is a personal memoir of a young chef’s experience in restaurant kitchens. It is funny, interesting and – for me, as a chef and owner of a restaurant – an illuminating insight into how other kitchens work. I loved reading it and plan to give this book to all my chefs.” —Ruth Rogers, Chef Owner, The River Café, London Never anything less than entertaining…. In this amiable narrative, Jurgensen describes various pitfalls: a hookup with one of her bosses eventually settles into a dating relationship; when they break up, it’s right back to work for Jurgensen, ever the professional. The edgy ‘backstage’ atmosphere will be instantly familiar to fans of chef memoirs.” —Publishers Weekly Everything you always wanted to know about working in a high-powered restaurant kitchen. She has experienced nearly everything in and out of a high-end kitchen: on-the- job romance, getting freaked out by a visit from New York Times review goddess Ruth Reichl and, of course, being privy to some brilliant food. Despite the up-and-down wackiness of the restaurant world, Jurgensen loves her lot in life, and her debut memoir reflects great affection for the professional kitchen. Jurgensen does a nice job with the female perspective in the testosterone-centric kitchen culture. She gently dishes on former part-time employer Martha Stewart, and her experience as a pastry chef puts a slightly different slant on the proceedings.” —Kirkus Jurgensen's book takes readers on a culinary adventure through her rise as a pastry chef at New York's best restaurants. A quick read, this book will appeal to those interested in chef stories and what happens behind the scenes in the kitchen.” —Library Journal, "Great insider stuff and a valuable addition to the annals of first-person culinary history." -Anthony Bourdain, author of Kitchen Confidential "This is a personal memoir of a young chef's experience in restaurant kitchens. It is funny, interesting and - for me, as a chef and owner of a restaurant - an illuminating insight into how other kitchens work. I loved reading it and plan to give this book to all my chefs." -Ruth Rogers, Chef Owner, The River Café, London "Never anything less than entertaining.... In this amiable narrative, Jurgensen describes various pitfalls: a hookup with one of her bosses eventually settles into a dating relationship; when they break up, it's right back to work for Jurgensen, ever the professional. The edgy 'backstage' atmosphere will be instantly familiar to fans of chef memoirs." -Publishers Weekly "Everything you always wanted to know about working in a high-powered restaurant kitchen. She has experienced nearly everything in and out of a high-end kitchen: on-the- job romance, getting freaked out by a visit from New York Times review goddess Ruth Reichl and, of course, being privy to some brilliant food. Despite the up-and- down wackiness of the restaurant world, Jurgensen loves her lot in life, and her debut memoir reflects great affection for the professional kitchen. Jurgensen does a nice job with the female perspective in the testosterone-centric kitchen culture. She gently dishes on former part-time employer Martha Stewart, and her experience as a pastry chef puts a slightly different slant on the proceedings." -Kirkus "Jurgensen's book takes readers on a culinary adventure through her rise as a pastry chef at New York's best restaurants. A quick read, this book will appeal to those interested in chef stories and what happens behind the scenes in the kitchen." -Library Journal
Copyright Date
2009
Lccn
2008-046364
Dewey Decimal
641.5092 B
Dewey Edition
22
Description de l'objet du vendeur
Le vendeur assume l'entière responsabilité de cette annonce.
Numéro de l'objet eBay :315335197522
Dernière mise à jour : juin 02, 2024 11:48:11 HAEAfficher toutes les modificationsAfficher toutes les modifications
Expédition et manutention
Lieu où se trouve l'objet :
Mishawaka, Indiana, États-Unis
Expédition :
Monde entier
Lieux exclus :
Afghanistan, Afrique, Albanie, Amérique du Sud, Andorre, Anguilla, Antigua-et-Barbuda, Antilles néerlandaises, Arménie, Aruba, Asie du Sud-Est, Autriche, Azerbaïdjan, Bahamas, Bangladesh, Barbade, Belgique, Bhoutan, Biélorussie, Bosnie-Herzégovine, Bulgarie, Bélize, Chine, Chypre, Corée du Sud, Costa Rica, Danemark, Dominique, Espagne, Estonie, Fidji, Finlande, France, Gibraltar, Grenade, Grèce, Guadeloupe, Guam, Guatemala, Guernesey, Guyane française, Géorgie, Haïti, Honduras, Hongrie, Inde, Irlande, Islande, Italie, Jamaïque, Jersey, Kazakhstan, Kirghizistan, Kiribati, Lettonie, Libye, Liechtenstein, Lituanie, Luxembourg, Macédoine, Maldives, Malte, Martinique, Micronésie, Moldavie, Monaco, Mongolie, Montserrat, Monténégro, Moyen-Orient, Nauru, Nicaragua, Nioué, Norvège, Nouvelle-Calédonie, Népal, Ouzbékistan, Pakistan, Palau, Panama, Papouasie-Nouvelle-Guinée, Pays-Bas, Pologne, Polynésie française, Portugal, Roumanie, Russie, République de Croatie, République dominicaine, République tchèque, Réunion, Saint-Kitts-et-Nevis, Saint-Marin, Saint-Vincent-et-les Grenadines, Sainte-Lucie, Salvador, Samoa, Samoa américaines, Serbie, Slovaque, Slovénie, Sri Lanka, Suisse, Suède, Svalbard et Jan Mayen, Tadjikistan, Tonga, Trinité-et-Tobago, Turkménistan, Tuvalu, Ukraine, Vanuatu, Venezuela, Wallis-et-Futuna, État de la Cité du Vatican, Îles Caïmans, Îles Cook, Îles Marshall, Îles Salomon, Îles Turks et Caicos, Îles Vierges britanniques
| Expédition et manutention | À | Service | Livraison*Voir les remarques sur la livraison |
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| Expédition sans frais | États-Unis | Economy Shipping | Livraison prévue entre le mar. 18 juin et le ven. 21 juin à 43230 |
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exactly as described and the book arrived quickly.
3***6 (51)- Évaluation laissée par l'acheteur.
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exactly as described and the book arrived quickly.
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Great Product. A+++