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Beaten, seared, and sauced : on becoming a chef at the Culinary Institute of America /

Dixon, Jonathan.

Beaten, seared, and sauced : on becoming a chef at the Culinary Institute of America / Jonathan Dixon. - 1st ed. - New York : Clarkson Potter, c2011. - 266 p. ; 24 cm.

ISBN: 9780307589033

LCCN: 2010040145

Subjects--Personal Names:
Dixon, Jonathan.

Subjects--Corporate Names:
Culinary Institute of America.

Subjects--Topical Terms:
Cooks--United States--Biography.

LC Class. No.: TX649.D59 / A3 2011

Dewey Class. No.: B B

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