Sous chef: 24 hours on the line

Book Cover
Average Rating
5 star
 
(1)
4 star
 
(0)
3 star
 
(0)
2 star
 
(0)
1 star
 
(0)
Publisher:
Varies, see individual formats and editions
Pub. Date:
Varies, see individual formats and editions
Language:
English
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.   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
Also in This Series
More Like This
More Details
ISBN:
9780804177870
9780804192125
9780804177887
Reviews from GoodReads
Loading GoodReads Reviews.
Staff View

Grouping Information

Grouped Work ID 9b2a467f-67e0-0306-9c43-b25c26264f13
Grouping Title sous chef 24 hours on the line
Grouping Author gibney michael
Grouping Category book
Last Grouping Update 2018-09-22 23:50:37PM
Last Indexed 2018-09-22 00:01:47AM

Solr Details

accelerated_reader_interest_level
accelerated_reader_point_value 0
accelerated_reader_reading_level 0
author Gibney, Michael.
author_display Gibney, Michael
available_at_catalog Edmondson Pike, Edmondson Pike Kids, Green Hills, Green Hills Kids, Main Kids, Main Library
collection_catalog Non-Fiction
detailed_location_catalog Edmondson Pike - Adult Non-Fiction, Green Hills - Adult Non-Fiction, Main Library - Adult Non-Fiction
display_description An executive sous chef who has worked alongside cooks from some of the nation's leading restaurants documents an intense twenty-four-hour period that illuminates the allures and adversities of a professional culinary life. "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. Advance praise for Sous Chef: '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; '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, author of Blood, Bones & Butter; 'Sous Chef is a marvelous, superbly written, intelligent, and accomplished book. I know no other book that so vividly renders the experience and complexity of life in a big restaurant kitchen. The sheer amount of knowledge demonstrated here of the particulars of cooking is immense, and the dynamic, seesaw relationship between chef and sous chef is especially well achieved. I was gripped by the author's culinary passion and literary sophistication. Bravo!'--Phillip Lopate; 'A good cook chooses ingredients carefully, just as a writer must select the right words. Michael Gibney is a word cook of the highest order, and this book will leave you licking your fingers'--Gary Shteyngart"--
format_catalog Book, eAudiobook, eBook
format_category_catalog Audio Books, Books, eBook
id 9b2a467f-67e0-0306-9c43-b25c26264f13
isbn 9780804177870, 9780804177887, 9780804192125
item_details ils:CARL0000430324|35192045680547|Green Hills - Adult Non-Fiction|641.5092 G447s|||1|false|false|||||On Shelf||GH||, ils:CARL0000430324|35192045680554|Main Library - Adult Non-Fiction|641.5092 G447s|||1|false|false|||||On Shelf||MN||, ils:CARL0000430324|35192045680562|Edmondson Pike - Adult Non-Fiction|641.5092 G447s|||1|false|false|||||On Shelf||EP||, ils:CARL0000430324|QQ00185683|Hillsboro High - Teen Non-Fiction|641.59 GIB|||1|false|false|||||On Shelf||66435||, overdrive:24d0bc81-3269-495c-9b38-85c782d71a45|-1|Online OverDrive Collection|Online OverDrive|eAudiobook|Audio Books|1|false|true|OverDrive|||OverDrive MP3 Audiobook,OverDrive Listen|Available Online||||, overdrive:28f74dea-1b1b-433d-a53b-78026feb271b|-1|Online OverDrive Collection|Online OverDrive|eBook|eBook|1|false|true|OverDrive|||Adobe EPUB eBook,Kindle Book,OverDrive Read|Available Online||||
itype_catalog , Book
last_indexed 2018-09-22T05:01:47.198Z
lexile_score -1
literary_form Non Fiction
literary_form_full Essays, Non Fiction
local_callnumber_catalog 641.5092 G447s
owning_library_catalog Nashville Public Library
owning_location_catalog Edmondson Pike, Edmondson Pike Kids, Green Hills, Green Hills Kids, Main Kids, Main Library
primary_isbn 9780804177870
publishDate 2014
record_details ils:CARL0000430324|Book|Books|First edition.|English|Ballantine Books,|[2014]|xvi, 214 pages : illustrations ; 22 cm., overdrive:24d0bc81-3269-495c-9b38-85c782d71a45|eAudiobook|Audio Books||English|Penguin Random House Audio Publishing Group|2014|, overdrive:28f74dea-1b1b-433d-a53b-78026feb271b|eBook|eBook||English|Random House Publishing Group|2014|
recordtype grouped_work
scoping_details_catalog
Bib IdItem IdGrouped StatusStatusLocally OwnedAvailableHoldableBookableIn Library Use OnlyLibrary OwnedHoldable PTypesBookable PTypesLocal Url
ils:CARL0000430324 35192045680547 On Shelf On Shelf false true true false false true
ils:CARL0000430324 35192045680562 On Shelf On Shelf false true true false false true
ils:CARL0000430324 35192045680554 On Shelf On Shelf false true true false false true
overdrive:24d0bc81-3269-495c-9b38-85c782d71a45 -1 Available Online Available Online false true true false false false
overdrive:28f74dea-1b1b-433d-a53b-78026feb271b -1 Available Online Available Online false true true false false false
subject_facet Cooks -- New York (State) -- New York -- Biography, Food service management -- New York (State) -- New York, Gibney, Michael, Kitchens -- New York (State) -- New York -- Management
title_display Sous chef : 24 hours on the line
title_full Sous Chef 24 Hours on the Line, Sous chef : 24 hours on the line / Michael Gibney
title_short Sous chef :
title_sub 24 hours on the line
topic_facet Biography & Autobiography, Cooking & Food, Cooks, Essays, Food service management, Gibney, Michael, Kitchens, Management, Nonfiction