Título: Sous Chef: 24 Hours on the Line
Autor: Michael Gibney
Sinopse: NAMED ONE OF THE TEN BEST NONFICTION BOOKS OF THE YEAR BY TIME
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 takes to deliver an exceptional plate of food—the journey to excellence by way of exhaustion.
Told in second-person narrative, Sous Chef is an immersive, adrenaline-fueled run that offers a fly-on-the-wall perspective on the food service industry, allowing readers to briefly inhabit the hidden world behind the kitchen doors, in real time. This exhilarating account provides regular diners and food enthusiasts alike a detailed insider’s perspective, while offering fledgling professional cooks an honest picture of what the future holds, ultimately giving voice to the hard work and dedication around which chefs have built their careers.
In a kitchen where the highest standards are upheld and one misstep can result in disaster, Sous Chef conjures a greater appreciation for the thought, care, and focus that go into creating memorable and delicious fare. With grit, wit, and remarkable prose, Michael Gibney renders a beautiful and raw account of this demanding and sometimes overlooked profession, offering a nuanced perspective on the craft and art of food and service.
Praise for Sous Chef
“This is excellent writing—excellent!—and it is thrilling to see a debut author who has language and story and craft so well in hand. Though I would never ask my staff to read my own book, I would happily require them to read Michael Gibney’s.”—Gabrielle Hamilton
“[Michael] Gibney has the soul of a poet and the stamina of a stevedore. . . . Tender and profane, his book will leave you with a permanent appreciation for all those people who ‘desire to feed, to nourish, to dish out the tasty bits of life.’”—The New York Times Book Review
“A terrific nuts-and-bolts account of the real business of cooking as told from the trenches. No nonsense. This is what it takes.”—Anthony Bourdain
“A wild ride, not unlike a roller coaster, and the reader experiences all the drama, tension, exhilaration, exhaustion and relief that accompany cooking in an upscale Manhattan restaurant.”—USA Today
“Vibrantly written.”—Entertainment Weekly
“Sizzling . . . Such culinary experience paired with linguistic panache is a rarity.”—The Daily Beast
“Reveals the high-adrenaline dance behind your dinner.”—NPR
Contexto da obra
Como livro em inglês, esta obra costuma ganhar também uma camada própria de interesse editorial e linguístico. “Sous Chef: 24 Hours on the Line”, de Michael Gibney, publicado pela editora Ballantine Books, em 2015 e com 240 páginas, integra a categoria Livros em Inglês. Por isso, o interesse da obra tende a se ampliar quando o leitor considera também a relação com a língua em que ela circula.
Editora: Ballantine Books
Páginas: 240
Ano: 2015-04-14
Edição: Reprint
Linguagem: en
ISBN: 0804177899
ISBN13: 9780804177894
Sobre a editora
A leitura dos livros da editora Ballantine Books revela uma preferência por narrativas que exploram intensamente relações humanas complexas, muitas vezes em contextos marcados por mistério, conflito ou transformação pessoal. O catálogo apresenta histórias que transitam entre o suspense policial, dramas familiares e romances com toques de realismo mágico ou sobrenatural, criando um ritmo que alterna entre tensão e momentos de introspecção. As sinopses sugerem também um interesse por personagens em situações-limite, como investigações criminais em ambientes isolados, jornadas de autoconhecimento e confrontos com o passado, sempre com uma linguagem acessível e envolvente.
