Creating Chefs: A Journey through Culinary School with Recipes and Lessons

Maybach, Carol W.

ISBN 10: 1592281834 / ISBN 13: 9781592281831

Published by The Lyons Press, 2003

About this Item

Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.

Seller Inventory # 00099699103

Bibliographic Details

• Title: Creating Chefs: A Journey through Culinary School with Recipes and Lessons
• Publisher: The Lyons Press
• Publication Date: 2003
• Language: English
• ISBN 10: 1592281834
• ISBN 13: 9781592281831
• Binding: Hardcover
• Condition: Good

About this title

Synopsis

Go behind the kitchen doors of America's finest culinary institutes and learn how to prepare dishes like Pan-Seared Sea Bass Puttanesca and Roasted Banana Tiramisu from the instructors themselves--experts in teaching classical cuisine. The recipes are complete with notes from each chef emphasizing crucial points of preparation, and are paired with gorgeous black-and-white photographs and step-by-step illustrations on techniques like butterflying a tenderloin or plating the final dish. In addition to opening their kitchens, these chefs open their hearts, revealing how to create truly innovative food.

The author, an accomplished writer and photographer as well as a passionate cook, embarked on this project while attending a grueling fifteen-month culinary program. With a camera and tape recorder in one hand and a sauté pan in the other, the aspiring chef captured inspiration from twenty-eight chef instructors, ranging from an ex-record producer who cooked for Frank Sinatra and Whitney Houston to the son of a Secret Service interpreter whose childhood was spent at Jacques Pepin's elbow in the White House kitchen. She takes us on the journey, offering an inside look at attending a culinary school. The recipes, the techniques, the lessons on food and life, and portraits of the chefs are all here, in a package that combines elegance and practicality.

About the Author

CAROL W. MAYBACH graduated with honors and a degree in the Le Cordon Bleu Culinary Arts at the Scottsdale Culinary Institute with an externship at the Arizona Culinary Institute, both located in Scottsdale, Arizona. Her writing and photography have been published in The Arizona Republic, Arizona Food and Lifestyles, and elsewhere.

Chef and teacher to thousands of young chefs now cooking around the world, GLENN HUMPHREY graduated from the Culinary Institute of America in 1974. He has won many accolades over the years including "Chef of the Year" for restaurants in the Southwest from the American Culinary Federation.