Title rated 3.55 out of 5 stars, based on 20 ratings(20 ratings)
Book, 2011
Current format, Book, 2011, 1st ed, All copies in use.
Book, 2011
Current format, Book, 2011, 1st ed, All copies in use. Offered in 0 more formats
A foodwriter and graduate of the French Culinary Institute recounts her time apprenticing at four high-end restaurants around the world, including under the famed chef Wylie Dufresne at the molecular gastronomy hotspot wd-50.
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