Beaten, Seared, and Sauced

On Becoming a Chef at the Culinary Institute of America

by Jonathan Dixon

Beaten, Seared, and Sauced

Hardcover, 266 pages, Random House Inc, List Price: $24 | purchase

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Book Summary

Shares harrowing and uproarious tales of what it was really like to complete the revered cooking school's intense degree program, describing how his classmates and he navigated intricate processes and interned at a New York City restaurant.

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They Came, They Saw, They Cooked: 5 Food Memoirs

Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America, on the other hand, isn't by a professional chef at all. One day in his late 30s, author Jonathan Dixon simply woke up broke and aimless, and realized that he had to find something to do with his life. Though Dixon didn't want to actually work in a restaurant, he did really love making roast chicken for his friends, and so he thought, "Hey, why not study cooking?"

Though

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