College of Southern Nevada Four Kitchens Book Review
For Book 2
Read one of the optional assigned text, or submit a request to the instructor for an alternate text.
Upon its conclusion, conduct a write up review of the book answering the following questions:
1) what have you learned about the restaurant industry and its operation
2) what do you see as an opportunity or lesson learned from the text
3) If you were to interview the author, what would you ask him/her
One of the following:
Bastianich, Joseph. Viking Press, N.Y. 2012ISBN:978–0–670–02352–3
Buford, Bill. Heat, Alfred A. Knopf, N.Y. 2006, ISBN 978–1–4000–3447–5
Buford, Bill. Heat, Alfred A. Knopf, N.Y. 2006, ISBN 978–1–4000–3447–5
Ruhlman, Michael. The Reach of A Chef, Viking, Published by Penguin Group, 375 Hudson St., NYC, N.Y. 10014, 2006, ISBN1–4295–2278–X
Samuelsson, Marcus. Yes Chef, Random House, N.Y. 2012 eISBN 978–0–440–33881–9
Schockey, Lauren. Four Kitchens, Grand Central Publishing, N.Y. 2011, ISBN 978–446–57612–3
Tramonto, Rick. Scars of a Chef, Tyndale House Publishers. 2011, ISBN 978–1–4143–3162–1 (hc)
White,Marco Pierre.The Devil in the Kitchen
