Sous chef : 24 hours on the line Cover Image

Book

Sous chef : 24 hours on the line

Summary: "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."--

Record details

ISBN: 9780804177887 (e-book)
ISBN: 9780804177894 (pbk.)
ISBN: 0804177872 (hardback : acid-free paper)
ISBN: 9780804177870 (hardback : acid-free paper)
Physical Description: xvi, 214 pages : illustrations ; 22 cm
print
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.