Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America

Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America

Beaten, Seared, and Sauced

On Becoming a Chef at the Culinary Institute of America

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2011 • 272 pages

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Average rating3.5

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