Sous chef : 24 hours on the line

by Gibney, Michael,

Format: Print Book [2014]
Availability: Available at 13 Libraries 13 of 14 copies
Available (13)
Location Collection Call #
CLP - Brookline Non-Fiction Collection TX649.G53 A3 2014
Location  CLP - Brookline
Collection  Non-Fiction Collection
Call Number  TX649.G53 A3 2014
CLP - Carrick Non-Fiction Collection TX649.G53 A3 2014
Location  CLP - Carrick
Collection  Non-Fiction Collection
Call Number  TX649.G53 A3 2014
CLP - East Liberty Non-Fiction Collection TX649.G53 A3 2014
Location  CLP - East Liberty
Collection  Non-Fiction Collection
Call Number  TX649.G53 A3 2014
CLP - Lawrenceville Non-Fiction Collection TX649.G53 A3 2014
Location  CLP - Lawrenceville
Collection  Non-Fiction Collection
Call Number  TX649.G53 A3 2014
CLP - Main Library Second Floor - Non-fiction TX649.G53 A3 2014
Location  CLP - Main Library
Collection  Second Floor - Non-fiction
Call Number  TX649.G53 A3 2014
CLP - Woods Run Non-Fiction Collection TX649.G53 A3 2014
Location  CLP - Woods Run
Collection  Non-Fiction Collection
Call Number  TX649.G53 A3 2014
Carnegie Library of Homestead Non Fiction 641.59 Gibn
Location  Carnegie Library of Homestead
Collection  Non Fiction
Call Number  641.59 Gibn
Community Library of Castle Shannon Non Fiction 641.5974 Gibney
Location  Community Library of Castle Shannon
Collection  Non Fiction
Call Number  641.5974 Gibney
Green Tree Public Library Adult Nonfiction 641.5974 GIB
Location  Green Tree Public Library
Collection  Adult Nonfiction
Call Number  641.5974 GIB
Northland Public Library Nonfiction 641.597471 G35
Location  Northland Public Library
Collection  Nonfiction
Call Number  641.597471 G35
Pleasant Hills Public Library Nonfiction 641.5974 G44
Location  Pleasant Hills Public Library
Collection  Nonfiction
Call Number  641.5974 G44
Shaler North Hills Library Non-Fiction 641.59 G
Location  Shaler North Hills Library
Collection  Non-Fiction
Call Number  641.59 G
Upper St. Clair Township Library Biography & Memoir 641.5092 GIB
Location  Upper St. Clair Township Library
Collection  Biography & Memoir
Call Number  641.5092 GIB
Unavailable (1)
Location Collection Status
CLP - Squirrel Hill Non-Fiction Collection CHECKED OUT
Location  CLP - Squirrel Hill
Collection  Non-Fiction Collection

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
Published Reviews
Booklist Review: "Trained both as a chef and a writer, Gibney leads readers on an excursion through the preparation and service of a single Friday night's dinner in an upscale Manhattan French restaurant. The day starts early for the kitchen staff, who inventory goods on hand; await the chef's decision on the evening's specials; make sure all the arrangements meet requirements for the appetizers, entrees, and desserts to be served; deal with the state of mind and body of the cooking staff; coordinate with the waiters; and ultimately get the proper dishes, properly prepared, to the proper tables at the proper time. Such coordination of disparate activities is a restaurant's stock-in-trade, and Gibney documents how the system works and what can go wrong as the complex process moves along. Cooks don't always have mastery of English, some show up hungover or ill, and some may not show up at all. Culinary students can learn plenty here.--Knoblauch, Mark Copyright 2014 Booklist"
From Booklist, Copyright (c) American Library Association. Used with permission.
Publisher's Weekly Review: "Forgoing the usual route of outrageous stories, name dropping, or straight ahead cookbooks, Gibney writes about what it's actually like to work in the kitchen of a fine dining restaurant. Told in the second-person, from the point of a sous chef-a kitchen's second-in-command and a position Gibney first reached at the age of 22-the narrative wonderfully captures a single day's events, from morning deliveries and prep work through a busy service to the team's cathartic release at a local bar. An experienced chef with an M.F.A. in nonfiction, Gibney is as skilled with words as he is with his 11-inch Sujihiki knife. In fact, when writing about this trusty knife his prose sounds more like poetry: "her outward lip traces lines in flesh with surgical exactitude, the convex shape of her inward face attenuates surface tension, releasing the meat. Cuts go slack at her touch; fish bows beside her." This love of language permeates the whole book so that Gibney is able to tie together the off-color Spanglish dialogues of the staff with his drunken philosophizing on whether or not cooking is "just another form enlightened self interest" to create a story that is both cohesive and multifaceted. (Mar.) (c) Copyright PWxyz, LLC. All rights reserved."
(c) Copyright PWxyz, LLC. All rights reserved
Additional Information
Subjects Gibney, Michael.
Cooks -- New York (State) -- New York -- Biography.
Food service management -- New York (State) -- New York.
Kitchens -- New York (State) -- New York -- Management.
Publisher New York :[2014]
Edition First Edition.
Language English
Description xvi, 214 pages : illustrations ; 22 cm
ISBN 9780804177870 (hardback : acid-free paper)
0804177872 (hardback : acid-free paper)
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