MARC Record from Library of Congress

LEADER: 04082cam a2200385 i 4500
001 2014002153
003 DLC
005 20141205084829.0
008 140117s2014 nyua 000 0deng
010 $a 2014002153
020 $a9780804177870 (hardback : acid-free paper)
020 $z9780804177887 (e-book)
040 $aDLC$beng$cDLC$erda$dDLC
042 $apcc
043 $an-us-ny
050 00 $aTX649.G53$bA3 2014
082 00 $a641.59/7471$223
084 $aBIO026000$aCKB030000$aCKB068000$2bisacsh
100 1 $aGibney, Michael.
245 10 $aSous chef :$b24 hours on the line /$cMichael Gibney.
250 $aFirst edition.
264 1 $aNew York :$bBallantine Books,$c2014.
300 $axvi, 214 pages :$billustrations ;$c22 cm
336 $atext$2rdacontent
337 $aunmediated$2rdamedia
338 $avolume$2rdacarrier
520 2 $a"The 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 food--the 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 insider's 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. Advance praise for Sous Chef: '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; 'This is excellent writing--excellent!--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 Gibney's"--Gabrielle Hamilton, author of Blood, Bones & Butter; 'Sous Chef is a marvelous, superbly written, intelligent, and accomplished book. I know no other book that so vividly renders the experience and complexity of life in a big restaurant kitchen. The sheer amount of knowledge demonstrated here of the particulars of cooking is immense, and the dynamic, seesaw relationship between chef and sous chef is especially well achieved. I was gripped by the author's culinary passion and literary sophistication. Bravo!'--Phillip Lopate; 'A good cook chooses ingredients carefully, just as a writer must select the right words. Michael Gibney is a word cook of the highest order, and this book will leave you licking your fingers'--Gary Shteyngart"--$cProvided by publisher.
505 0 $aKitchen Floor Plan -- Kitchen Chain of Command -- Morning -- Rounds -- Finesse Jobs -- The Team -- Plats du Jour -- Getting There -- Break -- Service -- Message -- Close -- Bar -- Home -- Morning -- Author's Note -- Selected Kitchen Terminology.
600 10 $aGibney, Michael.
650 0 $aCooks$zNew York (State)$zNew York$vBiography.
650 0 $aFood service management$zNew York (State)$zNew York.
650 0 $aKitchens$zNew York (State)$zNew York$xManagement.
650 7 $aBIOGRAPHY & AUTOBIOGRAPHY / Personal Memoirs.$2bisacsh
650 7 $aCOOKING / Essays.$2bisacsh
650 7 $aCOOKING / Methods / Professional.$2bisacsh