Book
Sous chef : 24 hours on the line / Michael Gibney.
"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."-- Provided by publisher.
Record details
- ISBN: 9780804177870 (hardback : acid-free paper)
- ISBN: 0804177872 (hardback : acid-free paper)
- ISBN: 9780804177894 (pbk.)
- Physical Description: xvi, 214 pages : illustrations ; 22 cm
- Edition: First edition.
- Publisher: New York : Ballantine Books, 2014.
Content descriptions
| Formatted Contents Note: | Kitchen 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. |
Search for related items by subject
| Subject: | Gibney, Michael. Cooks > New York (State) > New York > Biography. Food service management > New York (State) > New York. Kitchens > New York (State) > New York > Management. |
Available copies
- 1 of 1 copy available at Kenton County.
Holds
- 0 current holds with 1 total copy.
Other Formats and Editions
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Erlanger Branch | 641.5092 G447 2014 (Text) | 33126022688026 | Adult Nonfiction | Available | - |