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Author
Publisher
Grand Central Pub
Pub. Date
2011.
Edition
First edition.
Physical Desc
viii, 337 pages ; 22 cm
Language
English
Description
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.
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