These days, it’s rare that I get to read a book that will keep me up at night because I just can’t put it down, not because I need to finish it to construct an argument around it for a presentation or my dissertation. Jonathan Dixon’s Beaten, Seared, and Sauced: On Becoming a Chef at [...]
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Beaten, Seared, and Sauced
Posted in Chefs, CIA, events, tagged books, CIA, culinary careers, culinary event, Jonathan Dixon on May 18, 2011 | Leave a Comment »
