Four Kitchens: My Life Behind the Burner in New York, Hanoi, Tel Aviv, and Paris
| Author | : | |
| Rating | : | 4.39 (593 Votes) |
| Asin | : | 0446559873 |
| Format Type | : | paperback |
| Number of Pages | : | 352 Pages |
| Publish Date | : | 2015-10-09 |
| Language | : | English |
DESCRIPTION:
An entertaining food and travel memoir misplaced cajun When Lauren Shockey completed culinary school, she decided to round out her education with four very different stages (like an internship, in a kitchen) in four different countries. She begins at wd-50 in New York, chronicling the daily grind in a popular molecular gastronomy restaurant kitchen. From there, she mo. Excellent foodie and travel memoir Deborah Before reading this book, I didn't know much about what went on in restaurant kitchens. Obviously I knew that people were busy behind the scenes making my food, but I never really sat down to think about the entire process of what went on. I was interested in this book because I did want to learn about life behind. "Very enjoyable read and doable recipes" according to Jo Ann Graham. I reserve five stars for the best of the best classics.This book is very good. I very much enjoyed reading about Lauren's real life adventures as she traveled the world working without pay in some of the greatest kitchens anywhere. She learned from the best and was able to translate some of their foods into real l
She started in her hometown of New York City under the famed chef Wylie Dufresne at the molecular gastronomy hotspot wd-50, then traveled to Vietnam, Israel, and back to France. From the ribald kitchen humor to fiery-tempered workers to tasks ranging from the mundane (mincing cases of shallots) to the extraordinary (cooking seafood on the line), Shockey shows us what really happens behind the scenes in haute cuisine, and includes original recipes integrating the techniques and flavors she learned along the way. But she also discovered that her real culinary education wouldn't begin until she actually worked in a
After a somewhat disappointing apprenticeship in the French provinces, Shockey hatched a plan for her dream year: to apprentice in four high-end restaurants around the world. But she also discovered that her real culinary education wouldn't begin until she actually worked in a restaurant. At the French Culinary Institute, Lauren Shockey learned to salt food properly, cook fearlessly over high heat, and knock back beers like a pro. With the dramatic backdrop of restaurant life, readers will be delighted by the adventures of a bright and restless young woman looking for her place in the world.. She started in her hometown of New York City under the famed chef Wylie Dufresne at the molecular gastronomy hotspot wd-50, then traveled to Vietnam, Israel, and back to France. From the ribald kitchen humor to fiery-tempered workers to tasks rangin