| Details | | Publication Date: | 2009-04-14 |
| Size | | Length: | 365 pages | | Height: | 9.5 in | | Width: | 6.3 in | | Thickness: | 1.5 in | | Weight: | 19.5 oz |
Publisher's Note A Saveur magazine chef describes her haphazard experiences as a student at New York City's French Culinary Institute, a journey during which she and her classmates tackled a range of challenges from veal calves and fish heads to broken eggs and cutthroat teachers, in an account that is complemented by food lore and numerous recipes.
Industry Reviews "[A] charming memoir. [Darling] writes with uninhibited zest about the blood, suet and tears of culinary boot camp....But she spares us the customary gratuitous coarseness, and she keeps a refreshingly steady focus on cooking, providing two-dozen delicious, reader-friendly recipes along the way." (04/03/2009)
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