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
266 pages • first pub 2011 (editions)
ISBN/UID: 9780307589033
Format: Hardcover
Language: English
Publisher: Clarkson Potter
Publication date: 03 May 2011
Description
Millions of people fantasize about leaving their old lives behind, enrolling in cooking school, and training to become a chef. But for those who make the decision, the difference between the dream and reality can be gigantic—especially at the top ...
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
266 pages • first pub 2011 (editions)
ISBN/UID: 9780307589033
Format: Hardcover
Language: English
Publisher: Clarkson Potter
Publication date: 03 May 2011
Description
Millions of people fantasize about leaving their old lives behind, enrolling in cooking school, and training to become a chef. But for those who make the decision, the difference between the dream and reality can be gigantic—especially at the top ...