Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America - ISBN:030758903X

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

Date: 23 June 2011, 01:13

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"Beaten, Seared, and Sauced" is a fast, fun read. And for those of us who dread the ubiquitous "my life, the early years" portions of a memoir...you know, where the author moves away...far away...from the topic we are interested in and tells us all about his happy years with Lad the Labrador, or about Great Grandfather Spencer, noted Civil War General, or how Uncle Zbazo escaped the Great Massacre (who cares which one, there is always a great massacre going on somewhere, stay with me)... Dixon spares us this. He sticks to the topic the way a good chef should stick to the recipe.
After reading the book, you'll have a new respect for those brave line cooks with the burn scars obscuring the best part of their tattoos...

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