Cooking Dirty
Life, Love and Death in the Kitchen
Seiten
2011
|
Main
Atlantic Books (Verlag)
978-1-84887-190-8 (ISBN)
Atlantic Books (Verlag)
978-1-84887-190-8 (ISBN)
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A mindblowing account of life at the adrenalin-fuelled kitchen frontline - the story of a career spent working in grungy diners and other down-and-dirty joints, Cooking Dirty takes the kitchen memoir to a rough and reckless new level.
From his first job scraping trays at a pizzeria at the age of fifteen, Jason Sheehan has worked at all kinds of restaurants across America, from Buffalo to Tampa to Albuquerque: at a French colonial and an all-night diner, at a crab shack just off the interstate and a fusion restaurant in a former hair salon. In Cooking Dirty he tells the story of one man's addiction to the urgency, stress, and adrenalin of minimum-wage kitchen work. His universe becomes 'a small, steel box filled with knives and meat and fire', where the kitchen is a fraternity with its own rites and initiations: cigarettes in the walk-in freezer, sex in the basement, drugs everywhere.
Restaurant cooking sets a series of seemingly endless personal challenges, from the first perfectly done mussel to the satisfaction of surgically sliced foie gras. The kitchen itself is a place in which life's mysteries are thawed, sliced, broiled, barbecued, and fried - a place where people from the margins find their community and their calling.
Cooking Dirty is a passionate, funny, electrifying memoir of addiction: an addiction to kitchen work. It reveals the hell and glory of restaurant life, as told by a survivor. Jason Sheehan is his own unforgettable central character - edgy, driven, irresistible. Eating out will never be the same again.
From his first job scraping trays at a pizzeria at the age of fifteen, Jason Sheehan has worked at all kinds of restaurants across America, from Buffalo to Tampa to Albuquerque: at a French colonial and an all-night diner, at a crab shack just off the interstate and a fusion restaurant in a former hair salon. In Cooking Dirty he tells the story of one man's addiction to the urgency, stress, and adrenalin of minimum-wage kitchen work. His universe becomes 'a small, steel box filled with knives and meat and fire', where the kitchen is a fraternity with its own rites and initiations: cigarettes in the walk-in freezer, sex in the basement, drugs everywhere.
Restaurant cooking sets a series of seemingly endless personal challenges, from the first perfectly done mussel to the satisfaction of surgically sliced foie gras. The kitchen itself is a place in which life's mysteries are thawed, sliced, broiled, barbecued, and fried - a place where people from the margins find their community and their calling.
Cooking Dirty is a passionate, funny, electrifying memoir of addiction: an addiction to kitchen work. It reveals the hell and glory of restaurant life, as told by a survivor. Jason Sheehan is his own unforgettable central character - edgy, driven, irresistible. Eating out will never be the same again.
Jason Sheehan won a James Beard Award - America's top food awards - in 2003. His work has appeared in Best American Food Writing every year for the past five years. This is his first book.
| Erscheint lt. Verlag | 1.2.2011 |
|---|---|
| Verlagsort | London |
| Sprache | englisch |
| Maße | 129 x 198 mm |
| Gewicht | 349 g |
| Themenwelt | Literatur ► Biografien / Erfahrungsberichte |
| Sachbuch/Ratgeber ► Essen / Trinken | |
| ISBN-10 | 1-84887-190-2 / 1848871902 |
| ISBN-13 | 978-1-84887-190-8 / 9781848871908 |
| Zustand | Neuware |
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