Press

“An American woman’s transcultural education and discovery that an unpaid culinary apprenticeship is “not just a culinary experience” but “a human experience” . . . reveals the pride and frustration of learning and mastering innovative as well as classical approaches. In her travels—which included enduring hierarchical, occasionally sexist commentary in New York and Paris, sampling challenging (to her Western palate) fare in Hanoi, or rediscovering casual dining in Tel Aviv—veteran foodies and Top Chef fans will recognize the tedious prepwork and the burden of performing over long hours . . . She provides convincing evidence that immersion can be the fastest, most effective route to learning. As she remarks at several points, culinary school did not prepare her for what she encountered. Realizing that few chefs actually spend time behind the burner and that the role is often managerial created disappointment, but led to the rewarding affirmation that home-cooking is a passionate, inspiring, valid outlet. Each section includes recipes, many of which translate to the average kitchen.” – Kirkus Reviews (6/1/11)



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