Name: At the Chef's Table: Culinary Creativity in Elite Restaurants (en Inglés)
Price: 193409.00 COP
Availability: InStock
Author: Vanina Leschziner
ISBN: 9780804787970

portada At the Chef's Table: Culinary Creativity in Elite Restaurants (en Inglés)

Formato

Libro Físico

Editorial

Stanford University Press

Autor

Vanina Leschziner

Año

2015

Idioma

Inglés

N° páginas

272

Encuadernación

Tapa Dura

ISBN13

9780804787970

N° edición

Categorías

Historia social y cultural
Cocina: comidas y bebidas

At the Chef's Table: Culinary Creativity in Elite Restaurants (en Inglés)

Vanina Leschziner (Autor) · Stanford University Press · Tapa Dura

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Origen: Estados Unidos (Costos de importación incluídos en el precio)

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Reseña del libro "At the Chef's Table: Culinary Creativity in Elite Restaurants (en Inglés)"

This book is about the creative work of chefs at top restaurants in New York and San Francisco. Based on interviews with chefs and observation in restaurant kitchens, the book explores the question of how and why chefs make choices about the dishes they put on their menus. It answers this question by examining a whole range of areas, including chefs' careers, restaurant ratings and reviews, social networks, how chefs think about food and go about creating new dishes, and how status influences their work and careers. Chefs at top restaurants face competing pressures to deliver complex and creative dishes, and navigate market forces to run a profitable business in an industry with exceptionally high costs and low profit margins. Creating a distinctive and original culinary style allows them to stand out in the market, but making the familiar food that many customers want ensures that they can stay in business. Chefs must make choices between these competing pressures. In explaining how they do so, this book uses the case study of high cuisine to analyze, more generally, how people in creative occupations navigate a context that is rife with uncertainty, high pressures, and contradicting forces.