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e-Book Cooking Dirty: A Story of Life, Sex, Love and Death in the Kitchen download

e-Book Cooking Dirty: A Story of Life, Sex, Love and Death in the Kitchen download

by Jason Sheehan

ISBN: 0374289212
ISBN13: 978-0374289218
Language: English
Publisher: Farrar, Straus and Giroux; First Edition edition (June 23, 2009)
Pages: 368
Category: Professionals and Academics
Subategory: Memoris

ePub size: 1224 kb
Fb2 size: 1318 kb
DJVU size: 1633 kb
Rating: 4.8
Votes: 227
Other Formats: rtf doc mobi mbr

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.

THE GRIT AND GLORY OF RESTAURANT LIFE, AS TOLD BY A SURVIVOR OF KITCHENS ACROSS AMERICA

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.

Comments:
Vojar
If ever you've worked in a restaurant, you know Jason Sheehan. You probably didn't work with him, but you worked with any of the tens of thousands of chefs, cooks, and other assorted prep staff cut from a similar cloth: efficiently crass, utterly obnoxious and thoroughly proficient in the kitchen. One day they were your best friend, the next you were the butt of their jokes. You hated them, but somehow manage to think fondly of them all these years later.

I relived lost memories of a few short years working in the front of the restaurant as I devoured "Cooking Dirty." I'd always wanted to be one of the kitchen guys, with that nonchalant cool that comes from too many hours of chain smoking, heavy drinking, excessive heat, sleep deprivation, and rampant womanizing. This book was pure rebellious adventure, allowing me the chance to sneak back into the Clorox-tinged scents and bright lights of the restaurant, engage in a bit of chicanery, and then return home none the messier for it. It was culinary voyeurism. I got to be on the inside, if only for a brief time.

The stories are both engaging and entertaining. Sheehan's life goes through a tumult of highs and lows, and he seems better for it all. I'm disappointed at the expected yet misplaced references to Bourdain. I'm a fan of Anthony, but Jason Sheehan's work is at once more pure and grittier. This is a chef's chef, a man's man, and a storyteller of the highest grade. I look forward to future volumes, and hope that the life of celebrity chef doesn't dull Sheehan's obvious wit or his passion for the kitchen!

Nkeiy
Just like being there... again

lifestyle
Had I not read Tales from the Radiation Age, I never would have been interested in reading Cooking Dirty. This just proves that it's not the subject that matters; it's the story and the writing.

Skunk Black
I have been having some very strange experiences as a customer with restaurant personnel. Unlike decades ago when everyone was friendly, the restaurant personnel seem to be professional but secretive and aloof. I have long suspected drug abuse and other shady dealings after hours, but, being a customer, I could never prove it. This book fills in the blanks and connects the dots on many things that have been disturbing me. Now I know what to stay away from.

Ausstan
Awesome. Line cooks from the 80's will love it!

Nayatol
Entertaining.

SiIеnt
I liked the detail and the writing style. Glad the author was rescued by the love of cooking and learning that there is comfort in food

I should probably preface this by admitting that I've spent a lot of years in the restaurant business - in the kitchen, behind the bar, as a (lousy, I admit it that, too) server, a floor manager, and in the office - so I know, pretty much, anyway, whereof I speak.

Those clean, friendly and happy folks we love to watch on the Food Network? Fiction. Those people are all Cinderella at the ball, and the Food Network assiduously avoids mentioning those years spent doing the grunt work for the Ugly Stepsisters. Sheehan, on the other hand, is the real deal. His behind-the-scenes look at restaurant kitchens is funny, painful, profane and honest. Everything about his experiences - from being screamed at in four languages simultaneously to the bone-deep pride these "psychopaths" take in their work - is all straight life.

That said, I found the second half of the book to be a little disappointing. I honestly wasn't that interested in his love life - if you've read or seen (or, God help us, lived) one chemical-fueled, immature, self-absorbed romance, you probably know the script for this one, and there aren't many surprises. I read it through, mostly due to momentum.

Because the first half was glorious. I'd heard a couple pages read on NPR's book review, and they rarely lead me astray. Got the book from the library and couldn't put it down. I toted the damned thing around the house with me, grabbing a page here and a paragraph there, because it was just so good. Despite the somewhat lame second half, this is a five star book, and should be required reading for anyone even thinking of going to culinary at the Art Institute.

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