Sous chef 24 hours on the line
"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...
| Main Author: | Gibney, Michael. |
|---|---|
| Format: | Books Print Book |
| Language: | English |
| Published: |
New York :
Ballantine Books,
2014.
|
| Edition: | First edition. |
| Subjects: |