Jonathan Dixon

Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America (2011)

Disclaimer: If you're expecting to hear that I loved everything about this book from the high stars I have given it, you're not going to get that. I rated it highly because it's impressive. It has left (possibly lasting) marks with me. I'm going to remember that moment where this book made me rea...