Four Kitchens

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. Four Kitchens was published in July 2011 by Grand Central Publishing.

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Advance Praise for Four Kitchens:

“With Four Kitchens, Lauren Shockey immediately establishes herself as an adventurer and raconteur-and as one of the most appealing food writers of her generation.” (Amanda Hesser, co-founder of food52.com and author of The Essential New York Times Cookbook)

“Four kitchens, four countries and four delicious adventures from a young cook with moxie.  So many food lovers have dreamed of cooking their way around the world, Lauren actually did it! Luckily for readers, along with her knives, she traveled with a sense of humor and an ear for a good story.” (Dorie Greenspan, author of Around My French Table)

“Aspiring cooks will love following Lauren’s trials and tribulations as she immerses herself in each kitchen’s microcosm, and shares the lessons she learns.” (Clotilde Dusoulier, author of Clotilde’s Edible Adventures in Paris and founder of Chocolate and Zucchini)

Kitchen Confidential meets Eat, Pray, Love; Shockey’s book is full of heart and humor and is essential reading for anyone who plans to work in a restaurant kitchen.” (Adam Roberts, author of The Amateur Gourmet)

“An insider’s ode to all the sweat, blood and tears that goes into the finest meals of the world, told with reverence, affection and honesty. Lauren Shockey is a fearless chef without borders, and her appetite is infectious.” (Cathy Erway, author of The Art of Eating In )

“Kitchen memoirs are common enough, but how many are composed by actual writers? Four Kitchens by Lauren Shockey is one of them, so well written that it can stand next to Bourdain’s Kitchen Confidential. The prose is smooth and free-flowing, exciting enough that you’ll race to the end of each section. What’s more, like any good travelogue, we learn more about these places than we would from a guidebook-and pick up a wealth of cooking tips along the way, along with valuable insights into why chefs go through what they do to become chefs.” (Robert Sietsema, author of The Food Lover’s Guide to the Best Ethnic Eating in New York City )

Visit the Restaurants Where Lauren Worked:

      

 

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