For all of the foodies out there, this is the book to read! Michael Gibney takes you on a station by station tour of the kitchens that prepare your food in all restaurants - whether it is an upscale dining establishment or a neighborhood eatery. The bottom line is that the way food is prepared in a restaurant is far different from the way we put our meals together for our families. Attention to first the workplace, then the tools and finally the ingredients is painstaking, if done properly. I have a newfound respect for all of the chefs and the kitchen staffs in the preparation of my lone order. The night they had 300 expected for the evening was incredible, scary and amazing all at the same time. It's unbelievable that one small restaurant could achieve service (high quality at that) to so many diners in one evening with a small crew working behind the doors of the kitchen! Bravo Mr. Gibney for taking us on this tour!
I must say that the book did start out slowly as I referenced in a prior posting but it soon had me under its spell to keep reading to find out more and more about the journey of our food from start to finish!
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