Four Kitchens

Four Kitchens

My Life Behind the Burner in New York, Hanoi, Tel Aviv, and Paris

Book - 2011
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Grand Central Pub
At the French Culinary Institute, Lauren Shockey learned to salt food properly, cook fearlessly over high heat, and knock back beers like a pro. But she also discovered that her real culinary education wouldn't begin until she actually worked in a restaurant. After a somewhat disappointing apprenticeship in the French provinces, Shockey hatched a plan for her dream year: to apprentice in four high-end restaurants around the world. She started in her hometown of New York City under the famed chef Wylie Dufresne at the molecular gastronomy hotspot wd-50, then traveled to Vietnam, Israel, and back to France. From the ribald kitchen humor to fiery-tempered workers to tasks ranging from the mundane (mincing cases of shallots) to the extraordinary (cooking seafood on the line), Shockey shows us what really happens behind the scenes in haute cuisine, and includes original recipes integrating the techniques and flavors she learned along the way. With the dramatic backdrop of restaurant life, readers will be delighted by the adventures of a bright and restless young woman looking for her place in the world.





Baker & Taylor
A food-writer and graduate of the French Culinary Institute recounts her time apprenticing at four high-end restaurants around the world, including under the famed chef Wylie Dufresne at the molecular gastronomy hotspot wd-50. 30,000 first printing.

Hachette Book Group
At the French Culinary Institute, Lauren Shockey learned to salt food properly, cook fearlessly over high heat, and knock back beers like a pro. But she also discovered that her real culinary education wouldn't begin until she actually worked in a restaurant. After a somewhat disappointing apprenticeship in the French provinces, Shockey hatched a plan for her dream year: to apprentice in four high-end restaurants around the world. She started in her hometown of New York City under the famed chef Wylie Dufresne at the molecular gastronomy hotspot wd-50, then traveled to Vietnam, Israel, and back to France. From the ribald kitchen humor to fiery-tempered workers to tasks ranging from the mundane (mincing cases of shallots) to the extraordinary (cooking seafood on the line), Shockey shows us what really happens behind the scenes in haute cuisine, and includes original recipes integrating the techniques and flavors she learned along the way. With the dramatic backdrop of restaurant life, readers will be delighted by the adventures of a bright and restless young woman looking for her place in the world.





Baker
& Taylor

A food-writer and graduate of the French Culinary Institute recounts her time apprenticing at four high-end restaurants around the world, including under the famed chef Wylie Dufresne at the molecular gastronomy hotspot wd-50.
A foodwriter and graduate of the French Culinary Institute recounts her time apprenticing at four high-end restaurants around the world, including under the famed chef Wylie Dufresne at the molecular gastronomy hotspot wd-50.

Publisher: New York : Grand Central Pub., c2011
Edition: 1st ed
ISBN: 9780446559874
Characteristics: 337 p

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dprodrig
Mar 10, 2014

An interesting look at how restaurants treat, and benefit from the apprenticeships. Although not a particularly revealing book with lots of "dirt" on the places she's worked, still a very good look at what it means to be working in this industry. Including the poor paying jobs in the back of the kitchen, how you can be stuck repetitively doing the same task and lose sight of the enjoyment of cooking, and a glimpse in how different restaurants are managed.

m
MollyO
Aug 16, 2012

My first clue that this wasn't going to be the best was when the author explained that the name of the restaurant wd-50 was both a play on the owner's name and the address AND a play on WD-40, and then goes on to explain what WD-40 is. Overall, it's an interesting read about getting to live and work so many places, if not the most well written.

e
eevans7
Jul 03, 2012

I was a bit disappointed in this book. I love reading memoirs, especially about food, but this one fell a little flat. Beyond the fact that Shockey was lucky enough to not need to work after college and got the opportunity to intern at four amazing restaurants, there wasn't much else going on in this book.

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