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Beaten, Seared, and Sauced

On Becoming a Chef at the Culinary Institute of America

by Jonathan Dixon

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

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Title
Beaten, Seared, and Sauced
Subtitle
On Becoming a Chef at the Culinary Institute of America
Author
Jonathan Dixon

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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.

NPR stories about Beaten, Seared, and Sauced

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

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