Don't try this at home : culinary catastrophes from the by Kimberly Witherspoon, Visit Amazon's Andrew Friedman Page,

By Kimberly Witherspoon, Visit Amazon's Andrew Friedman Page, search results, Learn about Author Central, Andrew Friedman,

DON'T do that AT HOME
Culinary Catastrophes from the World's maximum Chefs

A hilarious and heartening number of kitchen disasters.

In this raucous new assortment, over 40 of the world's maximum cooks relate outrageous real stories from their kitchens. From hiring a blind line prepare dinner to flooding the room with meringue to being terrorized by means of a French owl, those behind-the-scenes debts are as wildly exciting as they're revealing. A scrumptious reminder that even the cooks we such a lot appreciate usually are not consistently ideal, Don't do that at Home is a must have for someone who loves foodstuff or is thinking about those that masterfully organize it.

Ferrán Adrià on whilst lobsters pass bad
José Andrés on requesting aid
Dan Barber on chatting with your fish
Mario Batali at the ideal risotto
Michelle Bernstein at the many makes use of of chocolate
Heston Blumenthal at the angriest maître d' in England
Daniel Boulud on 1000 bowls of soup
Anthony Bourdain on beating up the customers
Jimmy Bradley on ingesting games
Scott Bryan on too many salamanders
David Burke on hiding the laundry
Samuel Clark on cooking for royalty
Tom Colicchio on sneaking via customs
Scott Conant at the patience of eels
Tamasin Day-Lewis on how to not shop a pheasant
Tom Douglas at the unusual future of snowstorms
Wylie Dufresne on birds of prey
Jonathan Eismann at the therapeutic powers of electrical energy
Claudia Fleming on runaway meringue
Gabrielle Hamilton on moment sight
Fergus Henderson at the faraway from ordinary
Paul Kahan on caller ID
Hubert Keller on tempting fate
Giorgio Locatelli at the artwork of the French ambush
Michael Lomonaco on feeding Pavarotti
Pino Luongo on summer time institution within the Hamptons
Mary Sue Milliken and Susan Feniger on getting away with it
Sara Moulton on easy methods to damage a nutrition processor
Tamara Murphy at the misuses of foie gras
Cindy Pawlcyn on consuming at home
Neil Perry on unforeseen showers
Michel Richard on easy methods to rescue a wayward cake
Eric Ripert on attending to the kitchen
Alain Sailhac on salty espresso and solitary confinement
Marcus Samuelsson at the languages of gelatin
Bill Telepan at the Fish men as opposed to the beef Guys
Laurent Tourondel on rib-eye rush hour
Tom Valenti at the grounds for revenge
Norman Van Aken on Key West hi-jinks
Geoffrey Zakarian on a license to consume dangerously

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Extra info for Don't try this at home : culinary catastrophes from the world's greatest chefs

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But the expediter will not stop: "Waiters, pick up table seven. Hello? Waiters. " he screams in a tattoo of insistence that cuts through the kitchen's screech and hurry. "One snapper, two veal, three is a duck—I'm holdin' a duck. I need a duck, please. Where the fuck's my duck? " I am witness to an unfolding madness: a night in the famed kitchen of David Bouley. It is my first time cooking here, but I have heard stories of the intensity and the confusion, of the six-course tasting menus ordered by two hundred or so customers every night—twelve hundred plates of food flowing out of the kitchen in a matter of hours.

No sooner did I arrive on the service floor than I spotted my maitre d' standing over a table of three customers, laughing it up and having a good old time, completely oblivious to the operation of the restaurant. I was positively fuming, but I had other priorities, so I made a mental note to deal with it later. Then I asked one of the waiters to come back to the kitchen and fetch the food, and got on with my evening. When I had finished cooking for the evening, I had to run through the dining room, up the stairs to the restaurant office, and phone in orders to purveyors for the next day, before they closed.

For information address Bloomsbury USA, 175 Fifth Avenue, New York, NY 10010. Published by Bloomsbury USA, New York Distributed to the trade by Holtzbrinck Publishers All papers used by Bloomsbury USA are natural, recyclable products made from wood grown in well-managed forests. The manufacturing processes conform to the environmental regulations of the country of origin. THE LIBRARY OF CONGRESS HAS CATALOGED THE HARDCOVER EDITION AS FOLLOWS: Don't try this at home : culinary catastrophes from the world's greatest chefs / edited by Kimberly Witherspoon and Andrew Friedman.

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