A clever and affectionate glimpse at the truth about what goes on behind that swinging door, full of "great insider stuff" (Anthony Bourdain)
Life in a restaurant kitchen is strenuous and exciting, while its inhabitants are...unique. In this testosterone-laden atmosphere, Dalia Jurgensen tirelessly pursued her dream of becoming a chef, working her way up though New York's top restaurants.
In her deliciously entertaining memoir, she divulges the dynamics between cooks and waiters, chefs and food critics, and heated affairs between staff members. Written with sincere love for the industry, this is a candid insider's tour from the unique perspective of an acclaimed pastry chef.
作者簡介
Dalia Jurgensen is the executive pastry chef for the highly regarded Williamsburg, Brooklyn, restaurant Dressler. She has worked in the kitchens of acclaimed restaurants such as Veritas, Nobu, Layla, and La Cote Basque. Her pastry creations have been features in the New York Times, New York magazine, and USA Today.
