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Bezig met laden... Sous Chef: 24 Hours on the Linedoor Michael Gibney
  
Top Five Books of 2014 (274) Best "Foodie" Books (103) Bezig met laden...
 Meld je aan bij LibraryThing om erachter te komen of je dit boek goed zult vinden. Op dit moment geen Discussie gesprekken over dit boek.  hmonkeyreads | Jan 25, 2024 |    ) PattyLee | Dec 14, 2021 | I grabbed this as a fast read when I needed a book, and it is a fast read, but much of it is just tedious. (  ) Jeff.Rosendahl | Sep 21, 2021 | I have a fascination with the restaurant world. I never had the impression it was glamorous like television tried to make it seem. In my head it was always this seedy, sexy, corrupt place where sometimes delicious food got made. Most chef memoirs support that theory and Sous Chef was no exception. What I liked about this one and what I think set it apart from others is that Gibney titles each chapter after a part of a chef's day and really took the time to walk the reader through the life of a sous chef in 24 hours. I felt the stress along with him. The pain. The agony. The excitement. He wrote it in such a way that captured me from the beginning and though at times I found my interest waning a little, I was fascinated to the end. Such a unique perspective and definitely an educational read. (  ) Stacie-C | May 8, 2021 | Like, really boring. Maybe that is a rather illiterate book review but it's an honest one. Kitchen Confidential is so much better but thinking about Anthony Bourdain just makes me too sad right now to even try a comparison. This book goes into detail about working in the kitchen of a high end restaurant. All the smoking, the cussing, the prep, the hangovers. . .Glad its not my world. I did appreciate the end where the sous chef parties too hard and sits outside, thinking of his career and his girlfriend. Still, so happy the book is over. ( ) Chica3000 | Dec 11, 2020 | geen besprekingen | voeg een bespreking toe
OnderscheidingenErelijsten
Biography & Autobiography.
Cooking & Food.
Essays.
Nonfiction.
HTML:NAMED ONE OF THE TEN BEST NONFICTION BOOKS OF THE YEAR BY TIME 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. Praise for Sous Chef “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 “[Michael] Gibney has the soul of a poet and the stamina of a stevedore. . . . Tender and profane, his book will leave you with a permanent appreciation for all those people who ‘desire to feed, to nourish, to dish out the tasty bits of life.’”—The New York Times Book Review “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 “A wild ride, not unlike a roller coaster, and the reader experiences all the drama, tension, exhilaration, exhaustion and relief that accompany cooking in an upscale Manhattan restaurant.”—USA Today “Vibrantly written.”—Entertainment Weekly “Sizzling . . . Such culinary experience paired with linguistic panache is a rarity.”—The Daily Beast “Reveals the high-adrenaline dance behind your dinner.”—NPR. Geen bibliotheekbeschrijvingen gevonden. |
Deelnemer aan LibraryThing Vroege RecensentenMichael Gibney's boek Sous Chef was beschikbaar via LibraryThing Early Reviewers.  Actuele discussiesGeenPopulaire omslagen
 Google Books — Bezig met laden...GenresDewey Decimale Classificatie (DDC)641.59Technology Home and family management Food And Drink Cooking, cookbooks Cooking characteristic of specific geographic environments, ethnic cookingLC-classificatieWaarderingGemiddelde: (3.68)
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Once I got used to the POV I enjoyed it and its a very quick read.
There is a big kitchen related glossary that was overkill in my mind but would be essential if you weren't already immersed in restaurant language but if you aren't then you probably don't want to read this book.
I wonder if real pros like or hate this one? (