000			04396cam a22004338i 4500
001			007490102
005			20180722214811.0
008			140117s2014 nyua 000 0deng
010			_a2014002153
019			_a852457588
020			_a0804177872 (hardback : acidfree paper)
020			_a9780804177870 (hardback : acid-free paper)
020			_z9780804177887 (e-book)
035			_a(OCoLC)869141248 _z(OCoLC)852457588
040			_aDLC _beng _erda _cDLC _dOCLCO _dUPZ _dMLY _dYDXCP _dBTCTA _dBDX _dZS3 _dNFG
042			_apcc
043			_an-us-ny
049			_aNFGA
092			_a641.5974 _bG447
100	1		_aGibney, Michael. _9245007
245	1	0	_aSous chef : _b24 hours on the line / _cMichael Gibney.
250			_aFirst edition.
263			_a1403
264		1	_aNew York : _bBallantine Books, _c[2014]
300			_axvi, 214 pages : _billustrations ; _c22 cm
336			_atext _2rdacontent
337			_aunmediated _2rdamedia
338			_avolume _2rdacarrier
505	0		_aKitchen 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			_aAn 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		_a"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"-- _cProvided by publisher.
600	1	0	_aGibney, Michael. _9245007
650		0	_aCooks _zNew York (State) _zNew York _vBiography. _9144458
650		0	_aFood service management _zNew York (State) _zNew York. _9245008
650		0	_aKitchens _zNew York (State) _zNew York _xManagement. _9245009
942			_cBOOK _017
994			_aC0 _bNFG
998			_a007490102
999			_c165501 _d165501