| Description |
xvi, 271 pages : black and white illustrations, photos ; 22 cm |
| Contents |
Author's note -- Introduction: how does it all fit together? -- Calling orders -- Menu meeting -- Prep -- Preshift -- Service -- Plate-up -- Afterword -- Acknowledgments. |
| Summary |
"On a typical evening, in a contemporary American restaurant, a table orders their dinner from a server. It’s an exchange that happens dozens, or hundreds, of times a night—the core transaction that keeps the place churning. In this book, acclaimed chef writer Andrew Friedman slows down time to focus on a single dish at Chicago’s Wherewithall restaurant, following its production and provenances via real-time kitchen and in-the-field reportage, from the moment the order is placed to when the finished dish is delivered to the table. As various components of this one dish are prepared by the kitchen team, Friedman introduces readers to the players responsible for producing it, from the chefs who conceived the dish and manage the kitchen, to the line cooks and sous chefs who carry out the actual cooking, and the dishwashers who keep pace with the dining room. Readers will also meet the producers, farmers, and ranchers, who supply the restaurant, as Friedman visits each stop in the supply chain and profiles the key characters whose expertise and effort play essential roles in making the dish possible—they will walk rows of crops that line Midwestern farms, feel the chill of the cooler where beef dry-ages, harvest grapes at a Michigan winery, ride along with a delivery-truck driver, and hear the immigration sagas prevalent amongst often unseen and unheralded farm and restaurant workers." --publisher's website |
| Subject |
Restaurants -- United States.
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Food industry and trade -- United States.
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Food industry and trade -- United States -- Employees.
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Agriculture -- United States.
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Food supply -- United States.
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Business logistics -- Case studies.
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| Other Title |
Lives and labor behind one plate of food |
| ISBN |
9780063135970 |
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0063135973 |
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