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e-Book Cooking Dirty: A Story of Life, Sex, Love and Death in the Kitchen download
by Jason Sheehan
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For food critic Sheehan, who spent almost 20 years on the restaurant kitchen front lines, cooking is war. His rough, tough, and riveting culinary biography details the scars he earned in his journey through life and gives readers a true taste of a real cook's working world. Library Journal (Best Book of 2009 selection). Jason Sheehan the food writer for Westword, won a James Beard Award in 2003. His essay There’s No Such Thing as Too Much Barbecue was reprinted in This I Believe.
It takes the kitchen memoir to a rough and reckless place.
The kitchen crew is a fraternity with its own rites: cigarettes in the walk-in freezer, sex in the basement, the wartime urgency of the dinner rush. Cooking is a series of personal challenges, from the first perfectly done mussel to the satisfaction of surgically sliced foie gras. And the kitchen itself, as he tells it, is a place in which life's mysteries are thawed, sliced, broiled, barbecued, and fried-a place where people from the margins find their community and their calling.
Read unlimited books and audiobooks on the web, iPad, iPhone and Android. The kitchen crew is a fraternity with its own rites: cigarettes in the walk-in freezer, sex in the basement, the wartime urgency of the dinner rush.
The kitchen crew is a fraternity with its own rites: cigarettes in the walk-in freezer, sex in the basement, the .
The kitchen crew is a fraternity with its own rites: sneaking cigarettes in the walk-in freezer, having sex in the basement, surviving the wartime urgency of the dinner rush
The kitchen crew is a fraternity with its own rites: sneaking cigarettes in the walk-in freezer, having sex in the basement, surviving the wartime urgency of the dinner rush См. также: Рецепты от известных людей.
It takes the kitchen memoir to a rough and reckless place
It takes the kitchen memoir to a rough and reckless place.
Jason Sheehan is one of those guys
Jason Sheehan is one of those guys. In Cooking Dirty, Sheehan chronicles his alcohol-soaked and drug-fueled journey from dishwasher in a Rochester, . pizza joint to jobs as line cook, bartender, "wheel man," and sous chef at a succession of diners, Waffle Houses, Chinese restaurants, grocery store delis, and other midlevel eateries to his current career as a restaurant critic for Denver alternative weekly Westworld.
LDM: Texas Book Festival - October 31, 2009 at The Sanctuary. Sheehan (Cooking Dirty: A Story of Life, Sex, Love, and Death in the Kitchen.
Cooking Dirty is a rollicking account of life “on the line” in the restaurants, far from culinary school, cable TV, and the Michelin Guide—where most of us eat out most of the time. It takes the kitchen memoir to a rough and reckless place. From his first job scraping trays at a pizzeria at age fifteen, Jason Sheehan worked on the line at all kinds of restaurants: a French colonial and an all-night diner, a crab shack just off the interstate and a fusion restaurant in a former hair salon. Restaurant work, as he describes it in exuberant, sparkling prose, is a way of life in which “your whole universe becomes a small, hot steel box filled with knives and meat and fire.” The kitchen crew is a fraternity with its own rites: cigarettes in the walk-in freezer, sex in the basement, the wartime urgency of the dinner rush. Cooking is a series of personal challenges, from the first perfectly done mussel to the satisfaction of surgically sliced foie gras. And the kitchen itself, as he tells it, is a place in which life’s mysteries are thawed, sliced, broiled, barbecued, and fried—a place where people from the margins find their community and their calling. With this deeply affecting book, Sheehan (already acclaimed for his reviews) joins the first class of American food writers at a time when books about food have never been better or more popular.
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