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Salt, Sweat & Steam: The Fiery Education of an Accidental Chef

by Brigid Washington
Save 32% Save 32%
Current price ₹1,986.00
Original price ₹2,940.00
Original price ₹2,940.00
Original price ₹2,940.00
(-32%)
₹1,986.00
Current price ₹1,986.00

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Book cover type: Hardcover
  • ISBN13: 9781250333377
  • Binding: Hardcover
  • Subject: N/A
  • Publisher: St. Martin's Press
  • Publisher Imprint: St. Martin's Press
  • Publication Date:
  • Pages: 304
  • Original Price: USD 30.0
  • Language: English
  • Edition: N/A
  • Item Weight: 490 grams
  • BISAC Subject(s): Culinary

High pressure. Hot kitchens. A memoir of ambition, belonging, and coming-of-age in America's premiere culinary school.

"Her fast-moving coming-of-age memoir will appeal to anyone who's been curious about culinary school."--Eater

"What truly makes Salt, Sweat & Steam exceptional is that it is told from the point of view of a young, female, Trinidadian student. It is a fascinating narrative that is a welcome addition to the list of coming-of-age tales."--Jessica B. Harris, Ph.D. Professor emeritus Queens College/CUNY, Lecturer, culinary historian, and author of High on the Hog

Rich with detail, Salt, Sweat & Steam takes readers inside America's top culinary school and shows what's really required to become a chef: from brutal unpaid internships and gruelling practical exams to late-night vending machine dorm-room dinners while trudging through the rarefied world of fine wine. As editor of the school's newspaper, "La Papillote" Washington, a Trinidadian, meets and interviews food-world luminaries such as Jerome Bocuse, Daniel Boulud and Thomas Keller and savors the joys of a life devoted to food. She puts us all in her kitchen clogs as she finally achieves the perfect mise-en-place both in and out of the dignified kitchen of The Culinary Institute of America.

Unwilling to accept a future that was anything but delicious, readers follow along Washington's high-octane journey through the rigors and rewards of the country's most elite cooking school.

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