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by Lisa M. Holmes
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Editorial Reviews
From Library Journal
This excellent book by the executive chef at the Putney Inn in Putney, Vermont, examines the role of women in the male-dominated professional kitchen. Surveying 500 women chefs, Cooper covers the reasons they became chefs, sacrifices made, challenges faced, mentoring, goals, success, and the future of women in the culinary world. She also relates culinary history, defines positions, discusses training, and gives information on owning a restaurant?some of which can be found in other sources such as Andrew Dornburg's Becoming a Chef (LJ 8/95). Cooper's well-researched book includes her survey questions, short biographies of women chefs, and descriptions of professional organizations. Inspirational, fascinating reading for anyone?female or male?considering a culinary career, this may also interest women's studies scholars. Highly recommended for career and cookery collections. [See also Beverly Russell's Women of Taste: Recipes and Profiles of Famous Women Chefs, reviewed below.?Ed.]?Bonnie Poquette, Appleton P.L., Wis.
-?Bonnie Poquette, Appleton P.L., Wis.
Copyright 1997 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Product Description
A survey of professional women chefs, this book provides an up-close-and-personal perspective of what a career in the food industry involves for today's women and men.
See all Editorial Reviews
This excellent book by the executive chef at the Putney Inn in Putney, Vermont, examines the role of women in the male-dominated professional kitchen. Surveying 500 women chefs, Cooper covers the reasons they became chefs, sacrifices made, challenges faced, mentoring, goals, success, and the future of women in the culinary world. She also relates culinary history, defines positions, discusses training, and gives information on owning a restaurant?some of which can be found in other sources such as Andrew Dornburg's Becoming a Chef (LJ 8/95). Cooper's well-researched book includes her survey questions, short biographies of women chefs, and descriptions of professional organizations. Inspirational, fascinating reading for anyone?female or male?considering a culinary career, this may also interest women's studies scholars. Highly recommended for career and cookery collections. [See also Beverly Russell's Women of Taste: Recipes and Profiles of Famous Women Chefs, reviewed below.?Ed.]?Bonnie Poquette, Appleton P.L., Wis.
-?Bonnie Poquette, Appleton P.L., Wis.
Copyright 1997 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Product Description
A survey of professional women chefs, this book provides an up-close-and-personal perspective of what a career in the food industry involves for today's women and men.
See all Editorial Reviews
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Inside This Book
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First Sentence:
The history of women in the kitchen and their relationship with food runs parallel to the story of the evolution of women, men, and the planet. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
culinary archives, sustainable food choices, women chefs, culinary arena, culinary field, culinary industry, culinary educator, executive sous chef, foodservice industry, executive chef position, culinary career, foodservice workers, woman chef, culinary profession, executive pastry chef, corporate chef, culinary world, chef positions, female chefs, passion for food, culinary training, foodservice operation, culinary school, line cook, culinary education Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York City, Mary Sue, San Francisco, United States, Betty Crocker, Cordon Bleu, Anne Rosenzweig, Traci Des Jardins, Barbara Tropp, Jody Adams, Madeleine Kamman, Julia Child, Alice Waters, American Culinary Federation, Pat Bartholomew, Sarah Stegner, Kerry Heffernan, Raji Jallepalli, Susan Feniger, Chez Panisse, Debra Ponzek, Emily Luchetti, Eve Felder, Joyce Goldstein, Lidia Bastianich New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
The history of women in the kitchen and their relationship with food runs parallel to the story of the evolution of women, men, and the planet. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
culinary archives, sustainable food choices, women chefs, culinary arena, culinary field, culinary industry, culinary educator, executive sous chef, foodservice industry, executive chef position, culinary career, foodservice workers, woman chef, culinary profession, executive pastry chef, corporate chef, culinary world, chef positions, female chefs, passion for food, culinary training, foodservice operation, culinary school, line cook, culinary education Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York City, Mary Sue, San Francisco, United States, Betty Crocker, Cordon Bleu, Anne Rosenzweig, Traci Des Jardins, Barbara Tropp, Jody Adams, Madeleine Kamman, Julia Child, Alice Waters, American Culinary Federation, Pat Bartholomew, Sarah Stegner, Kerry Heffernan, Raji Jallepalli, Susan Feniger, Chez Panisse, Debra Ponzek, Emily Luchetti, Eve Felder, Joyce Goldstein, Lidia Bastianich New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Citations (learn more)
This book cites 100
books:
See all 100 books this book cites
1
book
cites this book:
- Hyde Park (IL) (Postcard History Series) by Leslie Hudson on 4 pages
- Mastering the Art of French Cooking (Volume 1) by Julia Child on 4 pages
- The Making of a Cook (Making of a Cook 238) by Madeleine Kamman on page 43, Back Matter (1), and Back Matter (2)
- Mastering The Art of French Cooking, Volume One (1) (Fortieth - 40th - Anniversary Edition) (Vol 1) by Julia Child on page 67, page 203, and Back Matter
- Cookbook Mate for the Blind and the Sighted by Barbara Rogers Sanders on page 179, Back Matter (1), and Back Matter (2)
See all 100 books this book cites
- French Food: On the Table, On the Page, and in French Culture by Lawrence Schehr in Back Matter
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