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010 _a 2004043210
011 _aBIB MATCHES WORLDCAT
020 _a0743241711
020 _a9780743241717
035 _a(ATU)b10895280
035 _a(DLC) 2004043210
035 _a(OCoLC)54537171
040 _aDLC
_beng
_erda
_dATU
042 _apcc
050 0 0 _aTX649.A1
_bR67 2004
082 0 0 _a641.5092273
_222
100 1 _aRossant, Juliette,
_d1959-
_eauthor.
_9416919
245 1 0 _aSuper chef :
_bthe making of the great modern restaurant empires /
_cJuliette Rossant.
264 1 _aNew York :
_bFree Press,
_c2004.
300 _axiii, 236 pages :
_billustrations ;
_c24 cm
336 _atext
_btxt
_2rdacontent
337 _aunmediated
_bn
_2rdamedia
338 _avolume
_bnc
_2rdacarrier
504 _aIncludes bibliographical references and index.
505 0 0 _g1.
_tWolfgang Puck --
_g2.
_tCharlie Palmer --
_g3.
_tTodd English --
_g4.
_tMilliken & Feniger --
_g5.
_tTom Colicchio.
520 1 _a"In Super Chef, Juliette Rossant profiles six of the hottest names in the industry today. From Wolfgang Puck's Spago Beverly Hills to his pizza in your freezer, from Charlie Palmer's Microsoft-powered eWinebook to Todd English on the QM2, from Mary Sue Milliken and Susan Feniger's appearing as the Food Network's Too Hot Tamales to New York's most recent contender Tom Colicchio of both Gramercy Tavern and Craft - Rossant spins their tales of haute cuisine and corporate conquest. Each of these culinary magnates has taken a unique path to the top, and Rossant adds up the variations in their experiences to offer a look at what it takes to become the cream of the crop."--BOOK JACKET.
588 _aMachine converted from AACR2 source record.
650 0 _aCooks
_vBiography
_9716653
856 4 2 _3Contributor biographical information
_uhttp://www.loc.gov/catdir/bios/simon053/2004043210.html
907 _a.b10895280
_b10-06-19
_c27-10-15
998 _a(3)b
_a(3)c
_b23-03-18
_cm
_da
_feng
_gnyu
_h0
945 _a641.5092273 ROS
_g1
_iA260957B
_j0
_lcmain
_o-
_p$34.05
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999 _c1151180
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