At the chef's table : culinary creativity in elite restaurants /

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This work is about the creative work of chefs at top restaurants in New York and San Francisco. Based on interviews with chefs and observation in restaurant kitchens, the book explores the question of how and why chefs make choices about the dishes they put on their menus. It answers this question b...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Leschziner, Vanina (Autor)
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Stanford, California : Stanford University Press (Bibliovault), [2015]
Temas:
Celebrity chefs > United States.
Creative ability in cooking > United States.
Cooking.
Cooking
Cuisine.
recipes.
COOKING > General.
SOCIAL SCIENCE > Sociology > General.
Celebrity chefs.
Creative ability in cooking.
United States
United States.
Acceso en línea:Texto completo
Descripción
Sumario:This work is about the creative work of chefs at top restaurants in New York and San Francisco. Based on interviews with chefs and observation in restaurant kitchens, the book explores the question of how and why chefs make choices about the dishes they put on their menus. It answers this question by examining a whole range of areas, including chefs' careers, restaurant ratings and reviews, social networks, how chefs think about food and go about creating new dishes, and how status influences their work and careers.
Descripción Física:1 online resource
Bibliografía:Includes bibliographical references and index.
ISBN:9780804795494
0804795495

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