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How I Learned to Cook: Culinary Educations…
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How I Learned to Cook: Culinary Educations from the World's Greatest Chefs

by Kimberly Witherspoon (Editor), Peter Meehan (Editor)

Other authors: Ferran Adria (Contributor), Jose Andres (Contributor), Mario Batali (Contributor), Rick Bayless (Contributor), Michelle Bernstein (Contributor)35 more, Chris Bianco (Contributor), Mark Bittman (Contributor), Raymond Blanc (Contributor), Heston Blumenthal (Contributor), Daniel Boulud (Contributor), Anthony Bourdain (Contributor), Jimmy Bradley (Contributor), Andrew Carmellini (Contributor), David Chang (Contributor), Tom Colicchio (Contributor), Gary Danko (Contributor), Tamasin Day-Lewis (Contributor), Jonathan Eismann (Contributor), Susan Feniger (Contributor), Suzanne Goin (Contributor), Gabrielle Hamilton (Contributor), Marcella Hazan (Contributor), Fergus Henderson (Contributor), Pierre Herme (Contributor), Barbara Lynch (Contributor), Mara Martin (Contributor), Mary Sue Milliken (Contributor), Masaharu Morimoto (Contributor), Sara Moulton (Contributor), Tamara Murphy (Contributor), Charles Phan (Contributor), Michel Richard (Contributor), Eric Ripert (Contributor), Michel Roux Jr (Contributor), Chris Schlesinger (Contributor), Bruce Sherman (Contributor), Nancy Silverton (Contributor), Jacques Torres (Contributor), Ming Tsai (Contributor), Norman Van Aken (Contributor)

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1533116,679 (3.64)2
  1. 10
    Cooking from the Heart: 100 Great American Chefs Share Recipes They Cherish by Michael J. Rosen (hipdeep)
    hipdeep: Similar but shorter essays, each focused on a particular recipe of importance to the chef, and the recipes are included.
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» See also 2 mentions

Showing 3 of 3
Wonderful, fun stories from chefs about the moments in their careers that partly or completely determined who they are. ( )
  TheBibliophage | Mar 20, 2018 |
How I Learned to Cook is a collection of 40 essays by well-known chefs and food writers, describing early pivotal incidents in their culinary careers. The title might be a bit misleading; the stories aren’t generally about learning how to cook, but rather “the biggest screw-up I ever had in the kitchen” and “how I learned to love food” and “how I realized — perhaps against my will — that cooking would become my profession.”

Of course, with so many contributors, the writing is uneven and there are some duds among the selections. But for the most part, the essays showcase the larger-than-life personalities of chefs and the weird culture of the world of professional cooking. Particular favorites included Rick Bayless’ story about spending his family’s weekly food budget on one rack of lamb as a teenager — and his father didn’t even like lamb; Anthony Bourdain decimating television cooking; and David Chang’s story of an apprenticeship to a perfectionist soba noodle maker in Japan. ( )
1 vote sturlington | Oct 27, 2011 |
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» Add other authors (2 possible)

Author nameRoleType of authorWork?Status
Witherspoon, KimberlyEditorprimary authorall editionsconfirmed
Meehan, PeterEditormain authorall editionsconfirmed
Adria, FerranContributorsecondary authorall editionsconfirmed
Andres, JoseContributorsecondary authorall editionsconfirmed
Batali, MarioContributorsecondary authorall editionsconfirmed
Bayless, RickContributorsecondary authorall editionsconfirmed
Bernstein, MichelleContributorsecondary authorall editionsconfirmed
Bianco, ChrisContributorsecondary authorall editionsconfirmed
Bittman, MarkContributorsecondary authorall editionsconfirmed
Blanc, RaymondContributorsecondary authorall editionsconfirmed
Blumenthal, HestonContributorsecondary authorall editionsconfirmed
Boulud, DanielContributorsecondary authorall editionsconfirmed
Bourdain, AnthonyContributorsecondary authorall editionsconfirmed
Bradley, JimmyContributorsecondary authorall editionsconfirmed
Carmellini, AndrewContributorsecondary authorall editionsconfirmed
Chang, DavidContributorsecondary authorall editionsconfirmed
Colicchio, TomContributorsecondary authorall editionsconfirmed
Danko, GaryContributorsecondary authorall editionsconfirmed
Day-Lewis, TamasinContributorsecondary authorall editionsconfirmed
Eismann, JonathanContributorsecondary authorall editionsconfirmed
Feniger, SusanContributorsecondary authorall editionsconfirmed
Goin, SuzanneContributorsecondary authorall editionsconfirmed
Hamilton, GabrielleContributorsecondary authorall editionsconfirmed
Hazan, MarcellaContributorsecondary authorall editionsconfirmed
Henderson, FergusContributorsecondary authorall editionsconfirmed
Herme, PierreContributorsecondary authorall editionsconfirmed
Lynch, BarbaraContributorsecondary authorall editionsconfirmed
Martin, MaraContributorsecondary authorall editionsconfirmed
Milliken, Mary SueContributorsecondary authorall editionsconfirmed
Morimoto, MasaharuContributorsecondary authorall editionsconfirmed
Moulton, SaraContributorsecondary authorall editionsconfirmed
Murphy, TamaraContributorsecondary authorall editionsconfirmed
Phan, CharlesContributorsecondary authorall editionsconfirmed
Richard, MichelContributorsecondary authorall editionsconfirmed
Ripert, EricContributorsecondary authorall editionsconfirmed
Roux Jr, MichelContributorsecondary authorall editionsconfirmed
Schlesinger, ChrisContributorsecondary authorall editionsconfirmed
Sherman, BruceContributorsecondary authorall editionsconfirmed
Silverton, NancyContributorsecondary authorall editionsconfirmed
Torres, JacquesContributorsecondary authorall editionsconfirmed
Tsai, MingContributorsecondary authorall editionsconfirmed
Van Aken, NormanContributorsecondary authorall editionsconfirmed
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Before he was a top chef, Tom Colicchio learned to love cooking when he was still slinging burgers at a poolside snack bar. Barbara Lynch tells the story of lying her way into her first chef's job and then needing to cook her way out of trouble in the galley kitchen of a ship at sea. Stories of mentorship abound: Rick Bayless tells the story of finally working with Julia Child, his childhood hero; Gary Danko of earning the trust of the legendary Madeleine Kamman. How I Learned to Cook is an irresistible treat, a must-have for anyone who loves food and wants a look into the lives of the men and women who masterfully prepare it. In this indispensable companion to the smash hit Don't Try This at Home, forty great chefs, including Mario Batali, Eric Ripert, and Fergus Henderson, share pivotal moments of their culinary educations.… (more)

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