Confesiones de un chef
Confesiones de un chef
Título original: Kitchen Confidential · Publicado por primera vez en 2000 · 320 páginas · unas 5 horas de lectura
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Sobre este libro
Un chef famoso comparte anécdotas de su experiencia en la industria restaurantera y de su recorrido, desde lavaplatos hasta alcanzar la fama en el mundo de la gastronomía.
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Citas
“I've long believed that good food, good eating, is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure.”
En inglés “I wanted to write in Kitchenese, the secret language of cooks, instantly recognizable to anyone who has ever dunked french fries for a summer job or suffered under the despotic rule of a tyrannical chef or boobish owner.”
En inglés “For a moment, or a second, the pinched expressions of the cynical, world-weary, throat-cutting, miserable bastards we've all had to become disappears, when we're confronted with something as simple as a plate of food.”
En inglés “An ounce of sauce covers a multitude of sins.”
En inglés
Citas de Wikiquote (CC BY-SA 4.0), elegidas con IA.
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