Sous Chef
24 Hours in the Kitchen
Seiten
2014
|
Main
Canongate Books (Verlag)
978-1-78211-253-2 (ISBN)
Canongate Books (Verlag)
978-1-78211-253-2 (ISBN)
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For one day only, service is in your hands...
'Put a new pan down. Season the bass. Always from a height. The bass goes in. A monk looks done. Give it the cake tester. It's barely warm. Another minute. To the pass with it. A pan is too hot. The oil smells scorched. Start again. Burner at full tilt. Now for the mussels. They jump in the oil. Aromas flourish. On with more gambas. On with more pans. On with more burners. Scrape down the plancha. Towel your brow. Printers buzz. A new pick. Six more fish. Your legs are tired. Tickets blur.'
Sous Chef takes you behind the swinging doors of a busy restaurant kitchen, allowing you to inhabit this normally hidden world, in real time. Follow chef from the moment he opens the kitchen in the morning as he guides you through the meticulous preparation, the camaraderie in the hours leading up to service and the adrenalin-rush as the orders start coming in. Thrilling, addictive and bursting with obsessive detail, Sous Chef will leave you breathless and awestruck - walking into a restaurant will never be the same again.
'Put a new pan down. Season the bass. Always from a height. The bass goes in. A monk looks done. Give it the cake tester. It's barely warm. Another minute. To the pass with it. A pan is too hot. The oil smells scorched. Start again. Burner at full tilt. Now for the mussels. They jump in the oil. Aromas flourish. On with more gambas. On with more pans. On with more burners. Scrape down the plancha. Towel your brow. Printers buzz. A new pick. Six more fish. Your legs are tired. Tickets blur.'
Sous Chef takes you behind the swinging doors of a busy restaurant kitchen, allowing you to inhabit this normally hidden world, in real time. Follow chef from the moment he opens the kitchen in the morning as he guides you through the meticulous preparation, the camaraderie in the hours leading up to service and the adrenalin-rush as the orders start coming in. Thrilling, addictive and bursting with obsessive detail, Sous Chef will leave you breathless and awestruck - walking into a restaurant will never be the same again.
Michael Gibney began working in restaurants at the age of sixteen and assumed his first Sous Chef position at twenty-two. He moved up to Executive Sous Chef while at Tavern on the Green in New York, where he managed an eighty-person staff. Over the course of his career, he has had the opportunity to work alongside cooks and chefs from Noma, Mugaritz, El Bulli, the Fat Duck, Alinea, Per Se, Daniel, Jean Georges, Eleven Madison Park, Le Bernardin, Bouley, Ducasse, Corton, wd~50 and Momofuku among others. Gibney holds a BFA in painting from Pratt Institute and an MFA in nonfiction writing from Columbia University. He lives in Brooklyn.
| Erscheint lt. Verlag | 3.4.2014 |
|---|---|
| Verlagsort | Edinburgh |
| Sprache | englisch |
| Maße | 135 x 214 mm |
| Gewicht | 260 g |
| Themenwelt | Literatur ► Biografien / Erfahrungsberichte |
| Literatur ► Essays / Feuilleton | |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| Weitere Fachgebiete ► Handwerk | |
| Schlagworte | Saucen |
| ISBN-10 | 1-78211-253-7 / 1782112537 |
| ISBN-13 | 978-1-78211-253-2 / 9781782112532 |
| Zustand | Neuware |
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