- Description
- xiv, 256 pages : illustrations; 24 cm
- Subjects
- Bibliography (note)
- Includes bibliographical references (pages 227-245) and index.
- Contents
- Exploring the world of elite chefs -- Career paths in high cuisine -- Categories and classification in cuisine -- Managing a culinary style -- Cognitive patterns and work processes in cooking -- Culinary styles and principles of creation -- Mapping out creative patterns.
- Call Number
- JFE 15-4371
- ISBN
- 9780804787970 (cloth : alk. paper)
- 0804787972 (cloth : alk. paper)
- LCCN
- 2015004654
- OCLC
- 894746170
- Author
Leschziner, Vanina, author.
- Title
At the chef's table : culinary creativity in elite restaurants / Vanina Leschziner.
- Publisher
Stanford, California : Stanford University Press, [2015]
- Type of Content
text
- Type of Medium
unmediated
- Type of Carrier
volume
- Bibliography
Includes bibliographical references (pages 227-245) and index.
- Research Call Number
JFE 15-4371