Sous Chef: 24 Hours on the Line

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Sous Chef: 24 Hours on the Line

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 foodâ€”the journey to excellence by way of exhaustion.
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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 insiderâ€™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.
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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.
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Praise for Sous Chef
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â€œThis is excellent writingâ€”excellent!â€”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 Gibneyâ€™s.â€â€”Gabrielle Hamilton
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â€œ[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 â€˜desire to feed, to nourish, to dish out the tasty bits of life.â€™â€â€”The New York Times Book Review
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â€œA terrific nuts-and-bolts account of the real business of cooking as told from the trenches. No nonsense. This is what it takes.â€â€”Anthony Bourdain
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â€œA 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.â€â€”USA Today
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â€œVibrantly written.â€â€”Entertainment Weekly
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â€œSizzling . . . Such culinary experience paired with linguistic panache is a rarity.â€â€”The Daily Beast
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â€œReveals the high-adrenaline dance behind your dinner.â€â€”NPR
Country USA
Brand Ballantine Books
Manufacturer Ballantine Books
Binding Paperback
ItemPartNumber YES14410158
Color Red
ReleaseDate 2015-04-14
UnitCount 1
EANs 9780804177894

Country	USA
Brand	Ballantine Books
Manufacturer	Ballantine Books
Binding	Paperback
ItemPartNumber	YES14410158
Color	Red
ReleaseDate	2015-04-14
UnitCount	1
EANs	9780804177894

Sous Chef: 24 Hours on the Line

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