Sous Chef: 24 Hours on the Line

Sous Chef: 24 Hours on the Line Author Michael Gibney
ISBN-10 0804177899
ISBN-13 9780804177894
Year 2015-04-14
Pages 240
Language English
Publisher Ballantine Books
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NAMED ONE OF THE TEN BEST NONFICTION BOOKS OF THE YEAR BY TIMEThe back must slave to feed the belly In this urgent and unique book chef Michael Gibney uses twenty four hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen Here readers will find all the details in rapid fire succession of what it takes to deliver an exceptional plate of foodthe journey to excellence by way of exhaustion Told in second person narrative Sous Chef is an immersive adrenaline fueled run that offers a fly on the wall perspective on the food service industry allowing readers to briefly inhabit the hidden world behind the kitchen doors in real time This exhilarating account provides regular diners and food enthusiasts alike a detailed insiders perspective while offering fledgling professional cooks an honest picture of what the future holds ultimately giving voice to the hard work and dedication around which chefs have built their careers In a kitchen where the highest standards are upheld and one misstep can result in disaster Sous Chef conjures a greater appreciation for the thought care and focus that go into creating memorable and delicious fare With grit wit and remarkable prose Michael Gibney renders a beautiful and raw account of this demanding and sometimes overlooked profession offering a nuanced perspective on the craft and art of food and service Praise for Sous Chef This is excellent writingexcellent and it is thrilling to see a debut author who has language and story and craft so well in hand Though I would never ask my staff to read my own book I would happily require them to read Michael Gibneys Gabrielle Hamilton Michael Gibney has the soul of a poet and the stamina of a stevedore Tender and profane his book will leave you with a permanent appreciation for all those people who desire to feed to nourish to dish out the tasty bits of life The New York Times Book Review A terrific nuts and bolts account of the real business of cooking as told from the trenches No nonsense This is what it takes Anthony Bourdain A wild ride not unlike a roller coaster and the reader experiences all the drama tension exhilaration exhaustion and relief that accompany cooking in an upscale Manhattan restaurant USA Today Vibrantly written Entertainment Weekly Sizzling Such culinary experience paired with linguistic panache is a rarity The Daily Beast Reveals the high adrenaline dance behind your dinner NPR

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