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KOCHEN SCHMUTZIG: EINE GESCHICHTE ÜBER LEBEN, SEX, LIEBE UND TOD IM Von Jason Sheehan *Sehr guter Zustand*-
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eBay-Artikelnr.:226654962666
Artikelmerkmale
- Artikelzustand
- Sehr gut
- Hinweise des Verkäufers
- ISBN-10
- 0374532273
- Publication Name
- Farrar, Straus and Giroux
- Type
- Paperback
- ISBN
- 9780374532277
Über dieses Produkt
Product Identifiers
Publisher
Farrar, Straus & Giroux
ISBN-10
0374532273
ISBN-13
9780374532277
eBay Product ID (ePID)
112016627
Product Key Features
Book Title
Cooking Dirty : a Story of Life, Sex, Love and Death in the Kitchen
Number of Pages
368 Pages
Language
English
Topic
Authorship, Personal Memoirs, Culinary
Publication Year
2010
Genre
Language Arts & Disciplines, Biography & Autobiography
Format
Trade Paperback
Dimensions
Item Height
1 in
Item Weight
0.4 Oz
Item Length
8.3 in
Item Width
5.5 in
Additional Product Features
Intended Audience
Trade
Reviews
T he best of [the new chef memoirs] by a mile . . . by a former chef of no particular distinction named Jason Sheehan, now an extraordinarily good food writer . . . Cooking Dirty is his account of a career spent largely at what he calls 'the low end of the culinary world': late-night shifts at diners, bars and neighborhood joints. Some of it is pure drudgery--like prepping a 'literal ton of corned-beef briskets' at an Irish pub the week before St. Patrick's Day--but when the orders start pouring in, the pace and chaos and heat in even a low-end kitchen somehow fuse into a kind of mass lunatic joy. 'I am God of the box,' he writes, 'the brain-damaged Lord Commander of a kingdom of fifty feet by five and made entirely of stainless steel, industrial tile, knives, sweat and fire.', "If chefs are the new rock stars, Jason Sheehan is like a grunge guitarist of the old school." -John Freeman, NPR "Funny, entertaining, and provocative." -Corby Kummer, The Atlantic Food Channel "T he best of [the new chef memoirs] by a mile . . . by a former chef of no particular distinction named Jason Sheehan, now an extraordinarily good food writer . . . Cooking Dirty is his account of a career spent largely at what he calls 'the low end of the culinary world': late-night shifts at diners, bars and neighborhood joints. Some of it is pure drudgery-like prepping a 'literal ton of corned-beef briskets' at an Irish pub the week before St. Patrick's Day-but when the orders start pouring in, the pace and chaos and heat in even a low-end kitchen somehow fuse into a kind of mass lunatic joy. 'I am God of the box,' he writes, 'the brain-damaged Lord Commander of a kingdom of fifty feet by five and made entirely of stainless steel, industrial tile, knives, sweat and fire.' "- Time "'Cooking Dirty,' a broad, prickly, affecting memoir chronicling his recollections of his first 30-odd years . . . Young and ambitious and in full voice , Sheehan no doubt has many adventures ahead to gather for his next memoir (or three). I'd expect them." -Tucker Shaw, Denver Post "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), 'Cooking Dirty,' a broad, prickly, affecting memoir chronicling his recollections of his first 30-odd years . . . Young and ambitious and in full voice , Sheehan no doubt has many adventures ahead to gather for his next memoir (or three). I'd expect them., "The best of [the new chef memoirs] by a mile. . . by a former chef of no particular distinction named Jason Sheehan, now an extraordinarily good food writer . . .Cooking Dirtyis his account of a career spent largely at what he calls 'the low end of the culinary world': late-night shifts at diners, bars and neighborhood joints. Some of it is pure drudgery-like prepping a 'literal ton of corned-beef briskets' at an Irish pub the week before St. Patrick's Day-but when the orders start pouring in, the pace and chaos and heat in even a low-end kitchen somehow fuse into a kind of mass lunatic joy. 'I am God of the box,' he writes, 'the brain-damaged Lord Commander of a kingdom of fifty feet by five and made entirely of stainless steel, industrial tile, knives, sweat and fire.'" --Time"If chefs are the new rock stars, Jason Sheehan is like a grunge guitarist of the old school.Sheehan cut his teeth in Buffalo and Tampa in the full-contact arena of line prep. The cooking venues were dingy; his hair long and stringy; and his path from the deep fryer to foodie journalist, as described in thishilariousmemoir, featured more smoke breaks than your average AA meeting." -John Freeman,NPR.org "'Cooking Dirty,'a broad, prickly, affecting memoirchronicling his recollections of his first 30-odd years . . .Young and ambitious and in full voice, Sheehan no doubt has many adventures ahead to gather for his next memoir (or three). I'd expect them." -Tucker Shaw,DenverPost "Kitchen Confidentialmeets gonzo journalism in this memoir of life as a cook. 'If you're looking for some four-star confessional, for the cooking secrets of master chefs or some effervescent, champagne-and-twinkle-lights twaddle about bright knives, foie gras and sweaty loe among the white jackets, go find another book,' Sheehan advises readers at the beginning. Far from the behind-the-scenes tell-alls of peons in the country's finest dining establishments, the author offers a gritty, sludge-filled account of his decade in a succession of restaurants. From humble beginnings scraping pizza crust off pans in the local pizzeria as a teenager, to a stint bartending at a Chinese joint that secretly doubled as a swinger's club, to his eventual rise to fame as a James Beard Award-winning food critic, Sheehan recounts the ungarnished truth of millions of restaurant workers--severed digits, delirious nights on the line and easy access to sex, drugs and gourmet food products. Crisp dialogue, vivid descriptions and the urgent pace of the text create the air of a soldier's tale of a long-ago war . . . [an] intriguing account of life behind the kitchen doors." -Kirkus Reviews "It was bound to happen. After the publication ofKitchen Confidential and Anthony Bourdain's meteoric rise from self-described journeyman chef/heroin addict to bestselling author and traveling TV host, it comes as no surprise that a new generation would be inspired to write about following Bourdain's often-dissipated career path. Jason Sheehan is one of those guys. In Cooking Dirty, Sheehan chronicles his alcohol-soaked and drug-fueled journey from dishwasher in a Rochester, N.Y., 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 weeklyWestword. . . [Sheehan] knows how to weave a good story while still being brutally honest about himself, "If chefs are the new rock stars, Jason Sheehan is like a grunge guitarist of the old school." -John Freeman, NPR "Funny, entertaining, and provocative." -Corby Kummer,The AtlanticFood Channel "The best of [the new chef memoirs] by a mile. . . by a former chef of no particular distinction named Jason Sheehan, now an extraordinarily good food writer . . .Cooking Dirtyis his account of a career spent largely at what he calls 'the low end of the culinary world': late-night shifts at diners, bars and neighborhood joints. Some of it is pure drudgery-like prepping a 'literal ton of corned-beef briskets' at an Irish pub the week before St. Patrick's Day-but when the orders start pouring in, the pace and chaos and heat in even a low-end kitchen somehow fuse into a kind of mass lunatic joy. 'I am God of the box,' he writes, 'the brain-damaged Lord Commander of a kingdom of fifty feet by five and made entirely of stainless steel, industrial tile, knives, sweat and fire.' "-Time "'Cooking Dirty,'a broad, prickly, affecting memoirchronicling his recollections of his first 30-odd years . . .Young and ambitious and in full voice, Sheehan no doubt has many adventures ahead to gather for his next memoir (or three). I'd expect them." -Tucker Shaw,DenverPost, 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., "If chefs are the new rock stars, Jason Sheehan is like a grunge guitarist of the old school." -John Freeman, NPR "Funny, entertaining, and provocative." -Corby Kummer, The Atlantic Food Channel "T he best of [the new chef memoirs] by a mile . . . by a former chef of no particular distinction named Jason Sheehan, now an extraordinarily good food writer . . . Cooking Dirty is his account of a career spent largely at what he calls 'the low end of the culinary world': late-night shifts at diners, bars and neighborhood joints. Some of it is pure drudgery-like prepping a 'literal ton of corned-beef briskets' at an Irish pub the week before St. Patrick's Day-but when the orders start pouring in, the pace and chaos and heat in even a low-end kitchen somehow fuse into a kind of mass lunatic joy. 'I am God of the box,' he writes, 'the brain-damaged Lord Commander of a kingdom of fifty feet by five and made entirely of stainless steel, industrial tile, knives, sweat and fire.' "- Time "'Cooking Dirty,' a broad, prickly, affecting memoir chronicling his recollections of his first 30-odd years . . . Young and ambitious and in full voice , Sheehan no doubt has many adventures ahead to gather for his next memoir (or three). I'd expect them." -Tucker Shaw, Denver Post "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), "If chefs are the new rock stars, Jason Sheehan is like a grunge guitarist of the old school." -John Freeman, NPR
Dewey Decimal
641.5092
Synopsis
"Cooking Dirty "is a rollicking account of life "on the line" in the neighborhood restaurants--far from culinary school, cable TV, and the Michelin Guide--where most of us eat out when we eat out. 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 had the full range of kitchen experiences: in a French colonial bistro 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 "the last true American meritocracy. No one cares about your past or what you do on the outside. Can you cook? That's all anyone cares about." 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. 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 Sheehan 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., Cooking Dirty is a rollicking account of life "on the line" in the neighborhood restaurants--far from culinary school, cable TV, and the Michelin Guide--where most of us eat out when we eat out. 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 had the full range of kitchen experiences: in a French colonial bistro 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 "the last true American meritocracy. No one cares about your past or what you do on the outside. Can you cook? That's all anyone cares about." 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. 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 Sheehan 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.
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- 8***g (252)- Bewertung vom Käufer.Letzte 6 MonateBestätigter KaufA smooth and professional transaction throughout. The item was exactly as described, clearly listed, and fairly priced. Communication from the seller was prompt, polite, and helpful, with dispatch confirmed quickly. The parcel was securely packaged and arrived in excellent condition, ahead of the expected delivery date. Care was taken at every stage of the process. I would be happy to buy from this seller again—many thanks for a reliable and well-handled sale.FINLAND AND EUROPE: INTERNATIONAL CRISES IN THE PERIOD OF By Juhani Paasivirta (Nr. 335694307643)
- a***2 (13)- Bewertung vom Käufer.Letzte 6 MonateBestätigter KaufItem was shipped quickly and packaged well. Item was exactly as described, brand new and it was even sealed. The seller also messaged me as soon as the purchase went through so communication was great. This was the last book in the series that I needed and to be able to find it in such great condition and at a great cost was unexpected. Highly recommend this seller and will definitely buy from again in the future.MARTIN THE WARRIOR (REDWALL) By Brian Jacques - Hardcover **BRAND NEW** (Nr. 187149385105)
- t***s (44)- Bewertung vom Käufer.Letzte 6 MonateBestätigter KaufThe Item itself I rate five stars. The seller, however, I stop at four stars. The seller met two out of three categories I look for when judging my purchasing experience: how well it was packaged, how quickly it was shipped, and how properly it was described; this seller provided prompt shipping and an accurate description, but failed when it came to packaging. The item arrived in a plastic bag without any reinforcement or protection whatsoever and suffered dinged corners on multiple fronts.
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- 8***g (252)- Bewertung vom Käufer.Letzte 6 MonateBestätigter KaufA smooth and professional transaction throughout. The item was exactly as described, clearly listed, and fairly priced. Communication from the seller was prompt, polite, and helpful, with dispatch confirmed quickly. The parcel was securely packaged and arrived in excellent condition, ahead of the expected delivery date. Care was taken at every stage of the process. I would be happy to buy from this seller again—many thanks for a reliable and well-handled sale.FINLAND AND EUROPE: INTERNATIONAL CRISES IN THE PERIOD OF By Juhani Paasivirta (Nr. 335694307643)
- a***2 (13)- Bewertung vom Käufer.Letzte 6 MonateBestätigter KaufItem was shipped quickly and packaged well. Item was exactly as described, brand new and it was even sealed. The seller also messaged me as soon as the purchase went through so communication was great. This was the last book in the series that I needed and to be able to find it in such great condition and at a great cost was unexpected. Highly recommend this seller and will definitely buy from again in the future.MARTIN THE WARRIOR (REDWALL) By Brian Jacques - Hardcover **BRAND NEW** (Nr. 187149385105)
- t***s (44)- Bewertung vom Käufer.Letzte 6 MonateBestätigter KaufThe Item itself I rate five stars. The seller, however, I stop at four stars. The seller met two out of three categories I look for when judging my purchasing experience: how well it was packaged, how quickly it was shipped, and how properly it was described; this seller provided prompt shipping and an accurate description, but failed when it came to packaging. The item arrived in a plastic bag without any reinforcement or protection whatsoever and suffered dinged corners on multiple fronts.