At the Chef's Table

Name: At the Chef's Table
Brand: Stanford University Press
SKU: 9780804787970
Price: 13271 HUF
Availability: InStock

Culinary Creativity in Elite Restaurants

Szerző: Vanina Leschziner

Nyelv:

Kötés: Kemény kötésű

Kiadó: Stanford University Press

Elérhetőség: Beszállítói készleten

Küldés 9-15 napon belül

13 271 Ft

This book is about the creative work of chefs at top restaurants in New York and San Francisco. Base...

Információk a könyvről

Szerző

Vanina Leschziner

Nyelv

Angol

Kötés

Könyv - Kemény kötésű

Kiadva

2015

oldal

272

EAN

9780804787970

ISBN

0804787972

Enbook ID

09235701

Kiadó

Stanford University Press

Súly

524

Méretek

160 x 239 x 22

Teljes leírás

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.

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At the Chef's Table

Culinary Creativity in Elite Restaurants

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