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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 it... Full description

Main Author: Gibney, Michael.
Format: Book
Language: English
Published: New York : Ballantine Books, 2014
Edition: First edition.
Contents: Kitchen Floor Plan -- Kitchen Chain of Command -- Morning -- Rounds -- Finesse Jobs -- The Team -- Plats du Jour -- Getting There -- Break -- Service -- Message -- Close -- Bar -- Home -- Morning -- Author's Note -- Selected Kitchen Terminology.
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Library Location Call Number Status
Ripon Adult Nonfiction 641.59 Gibney Available


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