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Editions

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

Current edition

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

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

274 pages • digital • 2011

nonfiction food and drink memoir informative slow-paced

nonfiction food and drink memoir informative slow-paced

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

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

274 pages • 2011

nonfiction food and drink memoir informative slow-paced

nonfiction food and drink memoir informative slow-paced

Other editions (1)

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

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

266 pages • hardcover • 2011

nonfiction food and drink memoir informative slow-paced

nonfiction food and drink memoir informative slow-paced

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

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

266 pages • 2011

nonfiction food and drink memoir informative slow-paced

nonfiction food and drink memoir informative slow-paced

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