{"id":33426,"date":"2024-12-03T05:20:49","date_gmt":"2024-12-03T05:20:49","guid":{"rendered":"https:\/\/studentsclub.org\/homepage\/letters-to-a-young-chef\/"},"modified":"2024-12-03T05:20:49","modified_gmt":"2024-12-03T05:20:49","slug":"letters-to-a-young-chef","status":"publish","type":"post","link":"https:\/\/studentsclub.org\/homepage\/letters-to-a-young-chef\/","title":{"rendered":"Letters to a Young Chef"},"content":{"rendered":"


\nPrice: $17.99<\/del> - $15.48<\/span>
(as of Dec 03, 2024 05:20:49 UTC – Details<\/span>)<\/small><\/i><\/p>\n

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\n From the reinvention of French food through the fine dining revolution in America, Daniel Boulud has been a witness to and a creator of today’s food culture. A modern improviser with a classical foundation (a little rock ‘n’ roll and a lot of Mozart, he’d say), he speaks with the authority that comes from a lifetime of preparing, presenting, and thinking about food-an ancient calling with universal resonance. In Letters to a Young Chef, Boulud speaks not only of how to make a career as a chef in today’s world, but also of why one should want to do so in the first place. As he himself puts it, it is “a tasty life.” The love of food and the obsession with flavors, ingredients, and techniques are the chef’s source of strength, helping the young chef to survive and flourish during the long years of apprenticeship and their necessary sacrifices. Part memoir, part advice book, part cookbook, part reverie, this delicious new book will delight and enlighten chefs of all kinds, from passionate amateurs to serious professionals. <\/p>\n

Publisher \u200f : \u200e Basic Books; 2nd edition (October 3, 2017)
Language \u200f : \u200e English
Paperback \u200f : \u200e 240 pages
ISBN-10 \u200f : \u200e 0465093426
ISBN-13 \u200f : \u200e 978-0465093427
Item Weight \u200f : \u200e 2.31 pounds
Dimensions \u200f : \u200e 5.5 x 0.75 x 8.25 inches <\/p>\n

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Customers say<\/h3>\n<\/div>\n

Customers find the book great, fun, and well-written. They also say it’s informative, full of great advice, and inspiring for culinary students.<\/span><\/p>\n

AI-generated from the text of customer reviews<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

From the reinvention of French food through the fine dining revolution in America, Daniel Boulud has been a witness to and a creator of today’s food culture. 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