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At the chef's table : culinary creativity in elite restaurants
At the chef's table : culinary creativity in elite restaurants
상세정보
- 자료유형
- 단행본
- Control Number
- n908839912
- International Standard Book Number
- 9780804795494 electronic bk.
- International Standard Book Number
- 0804795495 electronic bk.
- International Standard Book Number
- 9780804787970
- International Standard Book Number
- 0804787972
- Library of Congress Call Number
- TX649.A1
- Dewey Decimal Classification Number
- 641.5092/2-23
- Main Entry-Personal Name
- Leschziner, Vanina
- Physical Description
- 1 online resource.
- Bibliography, Etc. Note
- Includes bibliographical references and index.
- Formatted Contents Note
- 완전내용Exploring 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.
- Subject Added Entry-Topical Term
- Celebrity chefs United States
- Subject Added Entry-Topical Term
- Creative ability in cooking United States
- Subject Added Entry-Topical Term
- COOKING / General
- Additional Physical Form Entry
- Print versionLeschziner, Vanina, author. At the chef's table 9780804787970 (DLC) 2015004654 (OCoLC)894746170
- Electronic Location and Access
- 로그인을 한후 보실 수 있는 자료입니다.
- Control Number
- joongbu:440840
MARC
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■020 ▼a9780804795494▼qelectronic bk.
■020 ▼a0804795495▼qelectronic bk.
■020 ▼z9780804787970
■020 ▼z0804787972
■035 ▼a(OCoLC)908839912
■043 ▼an-us---
■050 4▼aTX649.A1
■072 7▼aCKB▼x000000▼2bisacsh
■08204▼a641.5092/2▼223
■1001 ▼aLeschziner, Vanina▼eauthor.
■24510▼aAt the chef's table ▼bculinary creativity in elite restaurants▼dVanina Leschziner
■264 1▼aStanford, California▼bStanford University Press (Bibliovault)▼c[2015]
■300 ▼a1 online resource.
■336 ▼atext▼btxt▼2rdacontent
■337 ▼acomputer▼bc▼2rdamedia
■338 ▼aonline resource▼bcr▼2rdacarrier
■504 ▼aIncludes bibliographical references and index.
■5050 ▼aExploring 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.
■5880 ▼aPrint version record.
■650 0▼aCelebrity chefs▼zUnited States
■650 0▼aCreative ability in cooking▼zUnited States
■650 7▼aCOOKING / General▼2bisacsh
■655 4▼aElectronic books.
■77608▼iPrint version▼aLeschziner, Vanina, author.▼tAt the chef's table▼z9780804787970▼w(DLC) 2015004654▼w(OCoLC)894746170
■85640▼3EBSCOhost▼uhttp://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=987070
■938 ▼aEBSCOhost▼bEBSC▼n987070
