Millions of people fantasize about leaving their old lives behind, enrolling in cooking school, and training to become a chef. But for those who make the decision, the difference between the dream and reality can be gigantic—especially at the top cooking school in the country. For the first time in the Culinary Institute of America’s history, a book will give readers the firsthand experience of being a full-time student facing all of the challenges of the legendary course in its entirety. On the eve of his thirty-eighth birthday and after shuffling through a series of unsatisfying jobs, Jonathan Dixon enrolled in the CIA (on a scholarship) to pursue his passion for cooking. In Beaten, Seared, and Sauced he tells hilarious and harrowing stories of life at the CIA as he and his classmates navigate the institution’s many rules and customs under the watchful and critical eyes of their instructors. Each part of the curriculum is covered, from knife skills and stock making to the high-pressure cooking tests and the daunting wine course (the undoing of many a student). Dixon also details his externship in the kitchen of Danny Meyer’s Tabla, giving readers a look into the inner workings of a celebrated New York City restaurant. With the benefit of his age to give perspective to his experience, Dixon delivers a gripping day-to-day chronicle of his transformation from amateur to professional. From the daily tongue-lashings in class to learning the ropes—fast—at a top NYC kitchen, Beaten, Seared, and Sauced is a fascinating and intimate first-person view of one of America’s most famous culinary institutions and one of the world’s most coveted jobs.

"If the Internet could create its version of the perfect girl, Jeanne Damas would probably be her. . . . She's nailed that French girl je ne sais quoi." --Vogue For fans of Emily in Paris: A window on the world's most stylish city, with more than 100 full-color photos and profiles of 20 diverse and inspiring Parisian women, by "the coolest, most beautiful French girl in France" (GQ) and a former editor in chief of French Elle "We've always been crazy in love with this city. . . . We love its arrogance, its clumsiness, its simplicity. And especially the women who live here." Two quintessential Parisian women--model and fashion designer Jeanne Damas and journalist Lauren Bastide--shine a spotlight on twenty real-life women of Paris, dispelling the myth that there's only one type of Parisian woman and introducing us to the city that real Parisiennes live in. They're booksellers, singers, writers, activists, and antique dealers; they live in small studios, spacious apartments, or houseboats; their ages range from fourteen to seventy . . . and all embody the effortless chic and insouciant spirit of the legendary Parisian woman. In Paris takes us into these women's lives, telling us about their careers, families, favorite nightlife spots, shopping habits, and beloved books and films. Full-color photos taken by Jeanne herself accompany charming lists of advice on the French art de vivre--from the best places to people-watch with a glass of wine after work to the perfect Parisian playlist to the ten things that a French woman would never, ever post on Instagram. Witty, elegant, and modern, In Paris is an ode to Paris through the eyes of its eternally cool women--for everyone who has ever dreamed of one day living in Paris.

Create uniquely artful words with secrets from Joanne Sharpe! Joanne Sharpe--author of the popular book The Art of Whimsical Lettering--has gathered together 55 of her favorite hand-drawn alphabets for this light-hearted collection. Follow simple illustrated steps to replicate each style...no lengthy instructions or extensive practice required. Any "imperfections" only add to their charm! Try your hand at letterforms inspired by feathers, flowers, postage stamps, vintage type, doodles, taxi cabs, chalkboards and more. Equally exciting are the variety of media used, from colored pencils and markers to paints and inks. Looking to add an artful touch to the world around you? These letters are perfect for personalizing anything from family calendars and daily planners to wall art, art journals, cards and one-of-a-kind gifts. You can even use the techniques and inspiration in this book to invent completely original alphabets of your own. With this A to Z guide, there's no limit to the statements you can make! • Awesome alphabets--55 in all, ranging from basic block and stick letters to fanciful illustrated fonts • Beginner-friendly instructions--Each alphabet is broken down into just a few simple steps • Creative variety of tools and media--pens, markers, brushes, inks, paints, colored pencils, fountain pens, cardstock and much more

Written by the experts who train today's leading chefs and sommeliers, this invaluable guide thoroughly demystifies wine, from the basics of wine production to the nuances of wine lists, wine marketing, and wine service. Revised to reflect the many recent changes in the worldwide wine industry, the Second Edition of this critically acclaimed guide features an expanded American wines section, coverage of the latest developments in Italian wine and the new face of German and South American wine trades, and more.

Food and Wine Pairing: A Sensory Experience provides a series of discussion and exercises ranging from identifying basic wine characteristics, including visual, aroma, taste (acid, sweetness, oak, tannin, body, etc.), palate mapping (acid, sweet, sour, bitter, and tannin), basic food characteristics and anchors of each (sweet, sour, bitter, saltiness, fattiness, body, etc). It presents how these characteristics contrast and complement each other. By helping culinary professionals develop the skills necessary to identifying the key elements in food or wine that will directly impact its matching based on contrast or similarities, they will then be able to predict excellent food and wine pairings.

An all-access history of the evolution of the American restaurant chef Chefs, Drugs and Rock & Roll transports readers back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and '80s. Taking a rare, coast-to-coast perspective, Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped draw new talent to the profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang Puck and future stars such as Susan Feniger, Mary Sue Milliken, and Nancy Silverton; and into the clash of cultures between established French chefs in New York City and the American game changers behind The Quilted Giraffe, The River Cafe, and other East Coast establishments. We also meet young cooks of the time such as Tom Colicchio and Emeril Lagasse who went on to become household names in their own right. Along the way, the chefs, their struggles, their cliques, and, of course, their restaurants are brought to life in vivid detail. As the '80's unspool, we see the profession evolve as American masters like Thomas Keller rise, and watch the genesis of a “chef nation” as these culinary pioneers crisscross the country to open restaurants and collaborate on special events, and legendary hangouts like Blue Ribbon become social focal points, all as the industry-altering Food Network shimmers on the horizon. Told largely in the words of the people who lived it, as captured in more than two hundred author interviews with writers like Ruch Reichl and legends like Jeremiah Tower, Alice Waters, Jonathan Waxman, and Barry Wine, Chefs, Drugs and Rock & Roll treats readers to an unparalleled 360-degree re-creation of the business and the times through the perspectives not only of the groundbreaking chefs but also of line cooks, front-of-house personnel, investors, and critics who had front-row seats to this extraordinary transformation.

"What an extraordinary book! Pain, gain, joy, pathos, and the aroma of braised short ribs. It made me want to open (God forbid!) another restaurant. I never thought anyone could capture the magic and mission of being a chef, but theyve done it!" Barbara Tropp, Chef-Owner, China Moon Cafe "An unusually comprehensive book, immensely readable, at once passionate and coherent, probing and well-informed. For anyone interested in the historic coming of age of the professional American kitchen, this is a requisite buy." Michael and Ariane Batterberry, Founding Editors and Associate Publishers of Food Arts "Finally, a book that lets chefs speak for themselves! An insightful look at the complex life of a professional chef in the 90s. Fascinating portraits of the people who have defined American cuisinewho they are and how they got to be where they are today. Anyone who is interested in becoming a chef will find this book invaluablethis is what it takes to make it." Mark Miller, Chef-Owner, Coyote Cafe and Red Sage "After reading this book, I understand that becoming an outstanding leader is not very different from becoming a chef. Both roles require passion, discipline, authenticity, and an experimental attitude. On top of that, organizing a kitchen may be as difficult as organizing any business. Not only will present and future chefs and restaurateurs want to read this book, but anyone with a taste for excellent cooking and excellent leadership will find something of interest on every page." Warren Bennis, Distinguised Professor of Business Administration at the University of Southern California and Author, On Becoming a Leader and Leaders "Becoming a Chef is a marvelous book for the interested home cook as well as the aspiring chef. Like great wines with great food, there are great dishes and a great education here." Robert Mondavi, Founder, Robert Mondavi Winery

Exploring the essence of becoming a chef, this book reveals the elusive, unnameable elements of great cooking.

Americans are familiarizing themselves with Japanese food, thanks especially sushi's wild popularity and ready availability. This timely book satisfies the new interest and taste for Japanese food, providing a host of knowledge on the foodstuffs, cooking styles, utensils, aesthetics, meals, etiquette, nutrition, and much more. Students and general readers are offered a holistic framing of the food in historical and cultural contexts. Recipes for both the novice and sophisticated cook complement the narrative. Japan's unique attitude toward food extends from the religious to the seasonal. This book offers a contextual framework for the Japanese food culture and relates Japan's history and geography to food. An exhaustive description of ingredients, beverages, sweets, and food sources is a boon to anyone exploring Japanese cuisine in the kitchen. The Japanese style of cooking, typical meals, holiday fare, and rituals—so different from Americans'—are engagingly presented and accessible to a wide audience. A timeline, glossary, resource guide, and illustrations make this a one-stop reference for Japanese food culture.