Sous Chef

24 Hours on the Line
eAudio - unabridged
Audio (5.72 hours)
Product Number: Z100062842
Released: Mar 25, 2014
Business Term: Purchase
ISBN: #9780804192125
Narrator/s: Fred Berman
Publisher: Books on Tape
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Description

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. Includes a bonus PDF with a glossary and supplemental graphics 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...?uch culinary experience paired with linguistic panache is a rarity."-The Daily Beast "Reveals the high-adrenaline dance behind your dinner."-NPR

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Author(s): Michael Gibney
Original Publish Date: Mar 25, 2014

All formats/editions

eBook
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Author(s): Michael Gibney
Product Number EB00152054
Released: Mar 25, 2014
Business Term: 2 Year
Publisher: Ballantine Books
ISBN: #9780804177887

Professional reviews

"Gibney, who reads his own introduction, takes listeners into the kitchen of an upscale city restaurant, showing the unglamorous world of a professional sous chef. Although the author's intro is lackluster, narrator Fred Berman's enthusiastic performance not only emphasizes the nonstop action and drama of working the line but holds listeners' attention as the cooks prepare for the evening service. This day-in-the-life approach covers the gamut of the sous chef's responsibilities, including prepping food, overseeing the line cooks, explaining the menu to the wait staff, and maintaining the quality of the dishes. Berman sustains his energy and expressiveness even throughout the descriptive passages that focus on restaurant minutiae, and his pronunciations of the technical and foreign terms are generally spot-on. C.B.L. © AudioFile 2014, Portland, Maine"

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