MARC details
| 000 -LEADER |
|---|
| fixed length control field |
04396cam a22004338i 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
007490102 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20180722214811.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
140117s2014 nyua 000 0deng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
2014002153 |
| 019 ## - |
|---|
| -- |
852457588 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0804177872 (hardback : acidfree paper) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780804177870 (hardback : acid-free paper) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| Cancelled/invalid ISBN |
9780804177887 (e-book) |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)869141248 |
| Canceled/invalid control number |
(OCoLC)852457588 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
DLC |
| Modifying agency |
OCLCO |
| -- |
UPZ |
| -- |
MLY |
| -- |
YDXCP |
| -- |
BTCTA |
| -- |
BDX |
| -- |
ZS3 |
| -- |
NFG |
| 042 ## - AUTHENTICATION CODE |
|---|
| Authentication code |
pcc |
| 043 ## - GEOGRAPHIC AREA CODE |
|---|
| Geographic area code |
n-us-ny |
| 049 ## - LOCAL HOLDINGS (OCLC) |
|---|
| Holding library |
NFGA |
| 092 ## - LOCALLY ASSIGNED DEWEY CALL NUMBER (OCLC) |
|---|
| Classification number |
641.5974 |
| Item number |
G447 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Gibney, Michael. |
| 9 (RLIN) |
245007 |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Sous chef : |
| Remainder of title |
24 hours on the line / |
| Statement of responsibility, etc |
Michael Gibney. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
First edition. |
| 263 ## - PROJECTED PUBLICATION DATE |
|---|
| Projected publication date |
1403 |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE STATEMENTS |
|---|
| Place of production, publication, distribution, manufacture |
New York : |
| Name of producer, publisher, distributor, manufacturer |
Ballantine Books, |
| Date of production, publication, distribution, manufacture |
[2014] |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xvi, 214 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
22 cm |
| 336 ## - CONTENT TYPE |
|---|
| Content Type Term |
text |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Media Type Term |
unmediated |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Carrier Type Term |
volume |
| Source |
rdacarrier |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Kitchen Floor Plan -- Kitchen Chain of Command -- Morning -- Rounds -- Finesse Jobs -- The Team -- Plats du Jour -- Getting There -- Break -- Service -- Message -- Close -- Bar -- Home -- Morning -- Author's Note -- Selected Kitchen Terminology. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
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. |
| 520 2# - SUMMARY, ETC. |
|---|
| Summary, etc |
"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"-- |
| Assigning source |
Provided by publisher. |
| 600 10 - SUBJECT ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Gibney, Michael. |
| 9 (RLIN) |
245007 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cooks |
| Geographic subdivision |
New York (State) |
| -- |
New York |
| Form subdivision |
Biography. |
| 9 (RLIN) |
144458 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food service management |
| Geographic subdivision |
New York (State) |
| -- |
New York. |
| 9 (RLIN) |
245008 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Kitchens |
| Geographic subdivision |
New York (State) |
| -- |
New York |
| General subdivision |
Management. |
| 9 (RLIN) |
245009 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Adult Book |
| 994 ## - |
|---|
| -- |
C0 |
| -- |
NFG |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| -- |
007490102 |
