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Michael Gibney began working in restaurants at the age of sixteen and assumed his first Sous Chef position at twenty-two. He moved up to Executive Sous Chef while at Tavern on the Green in New York, where he managed an eighty-person staff. Over the course of his career, he has had the opportunity to work alongside cooks and chefs from Noma, Mugaritz, El Bulli, the Fat Duck, Alinea, Per Se, Daniel, Jean Georges, Eleven Madison Park, Le Bernardin, Bouley, Ducasse, Corton, wd~50 and Momofuku among others. Gibney holds a BFA in painting from Pratt Institute and an MFA in nonfiction writing from Columbia University. He lives in Brooklyn.
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 One of the most informative, funny and transparent books about the restaurant biz ever written -- BRET EASTON ELLIS A good cook chooses ingredients carefully, just as a writer must select the right words. Michael Gibney is a word cook of the highest order and this book will leave you licking your fingers -- GARY SHTEYNGART * * author of Super Sad True Love Story * * Miraculous . . . Gibney has the soul of the poet and the stamina of a stevedore . . . Tender and profane * * New York Times Book Review * * Gibney's writing is in Anthony Bourdain's league: he puts across both the intense stress and the intense joy of cooking in a professional kitchen * * Time, 15 Best Books of 2014 * * 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 * * author of Blood, Bones and Butter * * Thrillingly crafted * * The Bookseller * * Fascinating and fun * * Boston Globe * * The pace - when you're in the thick of it - is thrilling, and the tension palpable * * Independent * * Compelling . . . a fascinating read * * Herald * * Shows what it's really like to work full-on in the high-end restaurant industry. A must-read * * Scotsman * *