Beaten, seared, and sauced : on becoming a chef at the Culinary Institute of America
(Book)
Author
Published
New York : Clarkson Potter, [2011].
Format
Book
Edition
First edition.
ISBN
9780307589033
Physical Desc
266 pages ; 25 cm
Status
Morris County Library - Adult Nonfiction
641.5 DIX
1 available
641.5 DIX
1 available
Description
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More Details
Published
New York : Clarkson Potter, [2011].
Edition
First edition.
Language
English
ISBN
9780307589033
Also in this Series
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Copies
| Location | Call Number | Status |
|---|---|---|
| Morris County Library - Adult Nonfiction | 641.5 DIX | Available |
| Location | Call Number | Status |
|---|---|---|
| Chatham Borough-Chatham Township Library - Adult Nonfiction | 641.5092 DIX | Available |
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Citations
APA Citation, 7th Edition (style guide)
Dixon, J. (2011). Beaten, seared, and sauced: on becoming a chef at the Culinary Institute of America (First edition.). Clarkson Potter.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Dixon, Jonathan. 2011. Beaten, Seared, and Sauced: On Becoming a Chef At the Culinary Institute of America. Clarkson Potter.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Dixon, Jonathan. Beaten, Seared, and Sauced: On Becoming a Chef At the Culinary Institute of America Clarkson Potter, 2011.
MLA Citation, 9th Edition (style guide)Dixon, Jonathan. Beaten, Seared, and Sauced: On Becoming a Chef At the Culinary Institute of America First edition., Clarkson Potter, 2011.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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