My Life Behind the Burner in New York, Hanoi, Tel Aviv, and Paris : A MemoirBook - 2011
A foodwriter and graduate of the French Culinary Institute recounts her time apprenticing at four high-end restaurants around the world, including under the famed chef Wylie Dufresne at the molecular gastronomy hotspot wd-50.
Publisher: New York : Grand Central Pub., 2011.
Edition: 1st ed.
Branch Call Number: 641.5092/SHOCKEY
Characteristics: viii, 337 p. ; 22 cm.