Dixon, Jonathan. <br/><br/>
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. 
<br/><br/><label>ISBN: </label>9780307589033 
<br/><br/><label>LCCN: </label>2010040145 
<br/><br/><label>Subjects--Personal Names: </label><br/>Dixon, Jonathan.
<br/><br/><label>Subjects--Corporate Names: </label><br/>Culinary Institute of America.
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooks--United States--Biography.
<br/><br/><label>LC Class. No.: </label>TX649.D59  / A3 2011 
<br/><br/><label>Dewey Class. No.: </label>B  B