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"In 2019, the restaurant business was booming. Americans spent more than half of their annual food budgets dining out. In a generation, chefs had gone from behind-the-scenes laborers to TV stars. The arrival of Seamless, DoorDash, and other meal delivery apps was overtaking home cooking. Beneath all that growth lurked serious problems. Many of the best restaurants in the world employed unpaid cooks. Meal delivery apps were putting many restaurants...
Description
The rags to riches story of Ted Ngoy, a Cambodian refugee arriving in America in 1975 and building a multi-million-dollar empire baking America's favorite pastry, the donut. His story is one of love, hard knocks, survival, and redemption. Ted sponsored hundreds of visas for incoming refugees and helped them get on their feet teaching them the ways of the donut business. By 1979 he was living the American Dream, but a great rise can come with a great...
Author
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...
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