The Dish: The Lives and Labor Behind One Plate of Food
Autor Andrew Friedmanen Limba Engleză Hardback – 16 oct 2023
On a typical night, in a contemporary American restaurant in an emerging food city, a guest orders their dinner from a server. It’s an exchange that happens hundreds of times a night in any restaurant—the core transaction that keeps the place churning. Yet this time, from the moment the guest orders the dish, acclaimed food writer Andrew Friedman follows its production via real-time reportage in the kitchen.
As various components are readied, finished, fired (cooked for service), and plated, Friedman introduces readers to the players responsible for producing it, from line cooks and sous chefs to the chef who conceived the dish. Readers will also meet the producers, farmers, foragers, and ranchers, who supply the restaurant, as Friedman visits each stop in the supply chain and interviews the key characters whose labor plays an essential role in the creation of this one singular dish.
The product is a rollicking ride inside every aspect of a restaurant dish, from the cooks who prepare it; to the farmers, foragers, fishermen, and ranchers who grow, harvest, and raise the ingredients; to the truck drivers who deliver the food to the restaurant and the dishwashers who clean the plates. Both a fascinating lens into the restaurant supply chain and the farm-to-table movement and a celebration of the unsung heroes of restaurants and the collaborative nature of restaurant work, The Dish will ensure readers will never look at a restaurant, cook, or farm the same way again.
Toate formatele și edițiile | Preț | Express |
---|---|---|
Paperback (1) | 72.25 lei 3-5 săpt. | +18.70 lei 10-14 zile |
Mariner Books – 11 noi 2024 | 72.25 lei 3-5 săpt. | +18.70 lei 10-14 zile |
Hardback (1) | 145.51 lei 3-5 săpt. | +15.33 lei 10-14 zile |
HarperCollins Publishers – 16 oct 2023 | 145.51 lei 3-5 săpt. | +15.33 lei 10-14 zile |
Preț: 145.51 lei
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Specificații
ISBN-10: 0063135973
Pagini: 336
Dimensiuni: 152 x 229 x 26 mm
Greutate: 0.37 kg
Editura: HarperCollins Publishers
Colecția Mariner Books
Recenzii
“A lively, anecdotal romp through the rise of modern American cuisine from the early 1970s to the early ’90s.” — New York Post on Chefs, Drugs and Rock & Roll
“Andrew Friedman’s new book is impressive; the depth of research is quite astonishing. I haven’t read anything like it.” — Ruth Reichl, New York Times bestselling author, on Chefs, Drugs and Rock & Roll
Notă biografică
Andrew Friedman is the author of Chefs, Drugs and Rock & Roll: How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession (2018), and producer and host of the independent podcast Andrew Talks to Chefs, currently in its sixth year. He is also the author of Knives at Dawn: America's Quest for Culinary Glory at the Legendary Bocuse d'Or Competition (2009), co-editor of the internationally popular anthology Don't Try This at Home: Culinary Catastrophes from the World's Greatest Chefs, and co-author of more than twenty-five cookbooks, memoirs, and other projects with some of the United States' finest and most well-known chefs. Additionally, he is an adjunct professor within the School of Graduate and Professional Studies at the Culinary Institute of America. An avid tennis player, he co- authored American tennis star James Blake's New York Times bestselling memoir Breaking Back: How I Lost Everything and Won Back My Life (2007), and was for several years a TENNIS magazine editor-at-large. He lives in Brooklyn, NY.