ISBN: 9780804787970 - at the chef's table: culinary creativity in elite restaurants (21 resultados)

hardcover. Condición: Good. some scuff marks on the cover of the book.

Hardcover. Condición: Very Good. Very Good - Crisp, clean, unread book with some shelfwear/edgewear, may have a remainder mark - NICE Standard-sized.

Hardcover. Condición: Good. Good - Bumped and creased book with tears to the extremities, but not affecting the text block, may have remainder mark or previous owner's name - GOOD Standard-sized.

Condición: New.

Hardback or Cased Book. Condición: New. At the Chef's Table: Culinary Creativity in Elite Restaurants. Book.

Hardback. Condición: New. This book is about the creative work of chefs at top restaurants in New York and San Francisco. Based on interviews with chefs and observation in restaurant kitchens, the book explores the question of how and why chefs make choices about the dishes they put on their menus. It answers this question by examining a whole range of areas, including chefs' careers, restaurant ratings and reviews, social networks, how chefs think about food and go about creating new dishes, and how status influences their work and careers. Chefs at top restaurants face competing pressures to deliver complex and creative dishes, and navigate market forces to run a profitable business in an industry with exceptionally high costs and low profit margins. Creating a distinctive and original culinary style allows them to stand out in the market, but making the familiar food that many customers want ensures that they can stay in business. Chefs must make choices between these competing pressures. In explaining how they do so, this book uses the case study of high cuisine to analyze, more generally, how people in creative occupations navigate a context that is rife with uncertainty, high pressures, and contradicting forces. …

Condición: As New. Unread book in perfect condition.

HRD. Condición: New. New Book. Shipped from UK. Established seller since 2000.

Condición: New. 2015. 1st Edition. Hardcover. . . . . .

Condición: New. In English.

Condición: New.

Condición: New. pp. 312.

Hardback. Condición: New. New copy - Usually dispatched within 4 working days.

Condición: New. pp. 312 8 Figures.

Condición: New. 2015. 1st Edition. Hardcover. . . . . . Books ship from the US and Ireland.

Condición: As New. Unread book in perfect condition.

Hardcover. Condición: Brand New. 1st edition. 272 pages. 9.25x6.25x1.00 inches. In Stock.

Hardback. Condición: New. This book is about the creative work of chefs at top restaurants in New York and San Francisco. Based on interviews with chefs and observation in restaurant kitchens, the book explores the question of how and why chefs make choices about the dishes they put on their menus. It answers this question by examining a whole range of areas, including chefs' careers, restaurant ratings and reviews, social networks, how chefs think about food and go about creating new dishes, and how status influences their work and careers. Chefs at top restaurants face competing pressures to deliver complex and creative dishes, and navigate market forces to run a profitable business in an industry with exceptionally high costs and low profit margins. Creating a distinctive and original culinary style allows them to stand out in the market, but making the familiar food that many customers want ensures that they can stay in business. Chefs must make choices between these competing pressures. In explaining how they do so, this book uses the case study of high cuisine to analyze, more generally, how people in creative occupations navigate a context that is rife with uncertainty, high pressures, and contradicting forces. …

Gebunden. Condición: New. This book examines the creative work of chefs at elite restaurants to explore how creativity and innovation unfold in action.&Uumlber den AutorrnrnVanina Leschziner is Assistant Professor of Sociology at the University of Toronto.

Buch. Condición: Neu. Neuware - This book is about the creative work of chefs at top restaurants in New York and San Francisco. Based on interviews with chefs and observation in restaurant kitchens, the book explores the question of how and why chefs make choices about the dishes they put on their menus. It answers this question by examining a whole range of areas, including chefs' careers, restaurant ratings and reviews, social networks, how chefs think about food and go about creating new dishes, and how status influences their work and careers. Chefs at top restaurants face competing pressures to deliver complex and creative dishes, and navigate market forces to run a profitable business in an industry with exceptionally high costs and low profit margins. Creating a distinctive and original culinary style allows them to stand out in the market, but making the familiar food that many customers want ensures that they can stay in business. Chefs must make choices between these competing pressures. In explaining how they do so, this book uses the case study of high cuisine to analyze, more generally, how people in creative occupations navigate a context that is rife with uncertainty, high pressures, and contradicting forces.…

Hardcover. Condición: Brand New. 1st edition. 272 pages. 9.25x6.25x1.00 inches. In Stock. This item is printed on demand.