How I Learned to Cook: Culinary Educations from the World's Greatest Chefs - Hardcover

Witherspoon, Kimberly; Meehan, Peter

 
9781596912472: How I Learned to Cook: Culinary Educations from the World's Greatest Chefs
Hardcover
ISBN 10: 1596912472 ISBN 13: 9781596912472
Verlag: Bloomsbury USA, 2006

Inhaltsangabe

From the editors of the internationally critically acclaimed Don't Try This At Home, stories by forty of the world's great chefs about how they learned their craft -- not in the confines of culinary school, but in the inspiring and sometimes death-defying moments of trial-and-error that can happen anytime, anywhere. Hilarious, touching, and always surprising, they cover everything from early adversity to career-making triumphs. How I Learned to Cook is an irresistible treat for cooks (and foodies) of all abilities, and includes stories by such culinary giants as Ferran Adria, Mario Batali, Anthony Bourdain, Gabrielle Hamilton, Suzanne Goin, Eric Ripert, and more...

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Über die Autorin bzw. den Autor

Kimberly Witherspoon is a literary agent at Inkwell Management. Peter Meehan contributes regularly to the New York Times and to Life magazine. He helped bring the popular public television series How to Cook Everything: Bittman Takes on America¹s Chefs and Barbecue University with Steven Raichlen to the small screen and recently coauthored Brunch: 100 Recipes from Five Points Restaurant with chef Marc Meyer. He lives in New York City.

Rezensionen

Forty chefs representing notable restaurants all over the world offer a bit of humorous history on how they cut their teeth in the kitchen. Many relate their apprentice moments quaking in the shadow of the Great Chef, such as 14-year-old Daniel Boulud's meeting the famous Paul Bocuse for the first time in his restaurant in Lyon and getting smashed on a glass of blanc cassis, or David Bayless's surreal collaboration with Julia Child on camera after admiring her since he was a kid watching her '60s TV show. Most savory are testimony from the trenches in the heat of the dinner rush, as in Jonathan Eismann's hilarious account of toiling in a fashionable New York City West Village restaurant during the high '80s when his drug-addled staff began dropping like dominos around him at the peak hours of service, and Gabrielle Hamilton's attempts in her tiny fledging restaurant, Prune, not to kill her sous chef with exploding wet fava beans frying in deep fat. Despite voices somewhat skewed in favor of male chefs, the stories are entertaining and well chosen by literary agent Witherspoon (Don't Try This at Home) and New York Times contributor Meehan. (Nov.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

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Verlag
Bloomsbury USA
Erscheinungsdatum
2006
Sprache
Englisch
ISBN 10 
1596912472
ISBN 13 
9781596912472
Einband
Gebundene Ausgabe
Auflage
1
Anzahl der Seiten
320
Kontakt zum Hersteller
Nicht verfügbar
Verantwortliche Person
WordUnited GmbH
distribution@wordunited.com

Theodorstrasse 105
DUSSELDORF
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Deutschland

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Vorgestellte Ausgabe

ISBN 10:  1596913851 ISBN 13:  9781596913851
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