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Four Kitchens: My Life Behind the Burner in New York, Hanoi, Tel Aviv, and Paris

de Lauren Shockey

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977277,725 (3.5)Nenhum(a)
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.… (mais)
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I enjoyed this book a lot. It's about Ms. Shockey's time interning at four different restaurants in NYC, Vietnam, Tel Aviv and Paris. I was really shocked about her time in Paris. I've learned a lot reading about different cultures and liked that there were recipes after each chapter. ( )
  booklover3258 | Jun 30, 2018 |
I have recently started reading more and more different kind of memoirs and when I saw this one for review I decided to go for it. While it doesn't hold me rapt like my currently favorite, travel memoirs, it definitely added a different take to what I have been reading. I loved the author's attention to detail through out the story and even though the book ended the way it did you can feel the author's passion for food in every page.

I enjoyed the recipes from Ms. Shockey's travels, she includes quite a few beautiful looking recipes at the end of each chapter which will make this book for many a kitchen friend instead of a book to sit on the library shelf. I enjoyed meeting each new character with the author, she has a flare for people like she does for food.

Now, you are wondering why only three stars. The book is well written but just a good story. It didn't make me jump up and down and feel the emotions that the author felt as she traveled to a new place, made a new dish, or got hurt in her path to find love. I wanted these things but...they never showed. ( )
  rosetyper9 | Nov 12, 2015 |
This is a book for foodies. If you are not into food and restaurants, if you are not fascinated by how a professional chef works, how a restaurant kitchen is run you might find it boring. It is fun to read but it left me unsatisfied. A good read. ( )
  PeterNZ | May 11, 2015 |
I love books about food! ( )
  mlake | Apr 28, 2015 |
http://www.libraryjournal.com/lj/ljinprintcurrentissue/889862-403/science__techn...
Shockey, Lauren. Four Kitchens: My Life Behind the Burner in New York, Hanoi, Tel Aviv, and Paris. Grand Central. Jul. 2011. c.352p. ISBN 9780446559874. $24.99. COOKING
Shockey, a graduate of the French Culinary Institute and a food writer for the Village Voice and other publications, has penned a memoir of her time working as an unpaid kitchen apprentice in four different countries. Even with college credentials, she quickly learns that real-life experience is an entirely different type of education. Despite meeting fascinating people, she finds that working in a restaurant is often hours of tedious chores, regardless of the establishment’s reputation or cuisine. Also intriguing are her adventures exploring her surroundings, as she samples the native fare at out-of-the-way eateries that residents frequent. Most of these tales are pleasurable, an almost vicarious feast for the reader, but a few are a bit unsettling, such as Shockey’s resolution to eat dog in Vietnam. VERDICT This interesting blend of history, culture, cooking, and travel is highly recommended for any lover of literary travel writing. Those who enjoy cooking will learn through her experiences and be inspired to try Shockey’s kitchen-friendly recipes featuring the spices and flavors she discovers along the way. [See Prepub Alert, 1/10/11.]—Jane Hebert, Orange Cty. Lib. Syst., Orlando, FL ( )
  janiereader | Mar 19, 2012 |
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If you can't take the heat, get out of the kitchen. Attributed to Harry S. Truman
An qua nho ke trong cay. (When eating a fruit, think of the person who planted the tree.) - Vietnamese proverb
He who eats alone dies alone. - Hebrew proverb
Un bon repas doit commencer par la faim. (A good meal must begin with hunger.) - French proverb
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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.

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