Cover image: Beaten, Seared, and Sauced 9780307589033

Beaten, Seared, and Sauced

On Becoming a Chef at the Culinary Institute of America

  • Author(s) Jonathan Dixon
  • Publisher Published by Clarkson Potter
  • "ISBN-13 9780307589033"
  • Format Reflowable Layout

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Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America is written by Jonathan Dixon and published by Clarkson Potter. The Digital and eTextbook ISBNs for Beaten, Seared, and Sauced are 9780307953346, 0307953343 and the print ISBNs are 9780307589033, 030758903X. Save up to 80% versus print by going digital with VitalSource. Additional ISBNs for this eTextbook include 9780307589040.

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