At the chef's table : culinary creativity in elite restaurants / Vanina Leschziner.
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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| Online Access: |
Full Text (via ProQuest) |
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| Main Author: | |
| Format: | eBook |
| Language: | English |
| Published: |
Stanford, California :
Stanford University Press (Bibliovault),
[2015]
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| Subjects: |
MARC
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| 100 | 1 | |a Leschziner, Vanina, |e author. | |
| 245 | 1 | 0 | |a At the chef's table : |b culinary creativity in elite restaurants / |c Vanina Leschziner. |
| 264 | 1 | |a Stanford, California : |b Stanford University Press (Bibliovault), |c [2015] | |
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| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Exploring the world of elite chefs -- Career paths in high cuisine -- Categories and classifications in cuisine -- Managing a culinary style -- Cognitive patterns and work processes in cooking -- Culinary styles and principles of creation -- Mapping out creative patterns. | |
| 520 | 8 | |a 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. | |
| 546 | |a English. | ||
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| 650 | 0 | |a Creative ability in cooking |z United States. | |
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