Extended Audio Sample

Download Sous Chef: 24 Hours on the Line Audiobook

Extended Audio Sample Sous Chef: 24 Hours on the Line, by Michael Gibney Click for printable size audiobook cover
0 out of 50 out of 50 out of 50 out of 50 out of 5 0.00 (0 ratings) (rate this audio book) Author: Michael Gibney Narrator: Fred Berman Publisher: Penguin Random House Format: Unabridged Audiobook Delivery: Instant Download Audio Length: Release Date:
Regular Price: $15.00 Add to Cart
— or —
FlexPass™ Price: $14.95$5.95$5.95 for new members!
Add to Cart learn more )

For fans of Heat and Kitchen Confidential comes an intense and unflinching twenty-four-hour cycle in the life of a sous chef, from an up-and-coming literary talent and fifteen-year veteran of New York restaurant kitchens.

Sous Chef offers an adrenaline-fueled exploration into the world of professional cooking and the lives of people who have committed themselves to feeding others. It is both a love letter and a cautionary tale, meant to shed light in equal measure on the allures and adversities intrinsic to the job. Told uniquely in second person, the experience is immersive, allowing the curious kitchen enthusiast or basic home cook to imagine what it might be like to inhabit this world in real time, providing the fledgling cook with an honest picture of what lies ahead, giving voice to the hard work and dedication around which the Master Chef has built a career, and furnishing all manner of readers with a more mindful perspective from which to think on the craft.

Download and start listening now!

b8dq

Quotes & Awards

  • A wild ride, not unlike a roller coaster, and the reader experiences all the drama, tension, exhilaration, exhaustion and relief that accompany cooking in an upscale Manhattan restaurant. USA Today
     
  • A vibrantly written guide to terminology and process, with plenty of real-time detail and a dash of kitchen gossip. Entertainment Weekly
     
  • Sizzling . . . Such culinary experience paired with linguistic panache is a rarity. The Daily Beast
  • Sous Chef reveals the high-adrenaline dance behind your dinner. NPR
     
  • Fascinating and fun . . . Gibney is both a gifted observer and supremely knowledgeable about his craft and the inner workings of a professional kitchen. The Boston Globe
     
  • Gibney has a fine ear for language and delivers an extraordinary amount of information about ingredients and techniques. The Wall Street Journal
     
  • Experience one exhilarating day in the shoes of a New York chef in this enthralling book. Parade
     
  • Michael Gibney’s you-are-there Sous Chef is one of the most informative, funny, and transparent books about the restaurant biz ever written. Bret Easton Ellis
  • Sous Chef is a marvelous, superbly written, intelligent, and accomplished book. I know no other book that so vividly renders the experience and complexity of life in a big restaurant kitchen. The sheer amount of knowledge demonstrated here of the particulars of cooking is immense, and the dynamic, seesaw relationship between chef and sous chef is especially well achieved. I was gripped by the author’s culinary passion and literary sophistication. Bravo! Phillip Lopate
  • A good cook chooses ingredients carefully, just as a writer must select the right words. Michael Gibney is a word cook of the highest order, and this book will leave you licking your fingers. Gary Shteyngart
  • Gibney is as skilled with words as he is with his 11-inch Sujihiki knife. Publishers Weekly (starred review)
  • Sumptuously entertaining fare . . . [Gibney] breathes life into the mix of outsized personalities inhabiting the confined, hot, noisy space of the kitchen. Kirkus Reviews (starred review)
  • “A terrific nuts-and-bolts account of the real business of cooking as told from the trenches. No nonsense. This is what it takes.”

    Anthony Bourdain

  • This is excellent writing—excellent!—and it is thrilling to see a debut author who has language and story and craft so well in hand. Though I would never ask my staff to read my own book, I would happily require them to read Michael Gibney’s. Gabrielle Hamilton, author of Blood, Bones & Butter
  • Gibney has the soul of a poet and the stamina of a stevedore. . . . Tender and profane, his book will leave you with a permanent appreciation for all those people who ‘desire to feed, to nourish, to dish out the tasty bits of life.’ The New York Times Book Review
  • A terrific nuts-and-bolts account of the real business of cooking as told from the trenches. No nonsense. This is what it takes. Anthony Bourdain
     
  • “This is excellent writing—excellent!—and it is thrilling to see a debut author who has language and story and craft so well in hand. Though I would never ask my staff to read my own book, I would happily require them to read Michael Gibney’s.”

    Gabrielle Hamilton, New York Times bestselling author of Blood, Bones & Butter

  • “Gibney has a fine ear for language and delivers an extraordinary amount of information about ingredients and techniques.”

    Wall Street Journal

  • “Forgoing the usual route of outrageous stories, name dropping, or straight ahead cookbooks, Gibney writes about what it’s actually like to work in the kitchen of a fine dining restaurant…An experienced chef with an MFA in nonfiction, Gibney is as skilled with words as he is with his eleven-inch Sujihiki knife.”

    Publishers Weekly (starred review)

  • “Gibney, who reads his own introduction, takes listeners into the kitchen of an upscale city restaurant, showing the unglamorous world of a professional sous chef…Narrator Fred Berman’s enthusiastic performance not only emphasizes the nonstop action and drama of working the line but holds listeners’ attention as the cooks prepare for the evening service…Berman sustains his energy and expressiveness even throughout the descriptive passages that focus on restaurant minutiae, and his pronunciations of the technical and foreign terms are generally spot-on.”

    AudioFile

  • “An experienced sous chef and first-time author skillfully deconstructs a twenty-four-hour work cycle of a sous chef in a New York kitchen…Gibney ably relays mountains of information in this remarkable trek through his storehouse of knowledge. Sumptuously entertaining fare.”

    Kirkus Reviews (starred review)

  • “Gibney’s first book takes listeners through twenty-four hours in the life of a sous chef and other members of a restaurant’s supporting cast, all of whom are a little rougher around the edges than the sophisticated food they create…Reader Fred Berman does an admirable job of placing the listener at the center of the chaotic dance that is the back of the house. Gibney’s detailed descriptions help illustrate the impressive amount of skill necessary to transform ingredients into a great dish and successfully demonstrates what separates fine dining from regular restaurant fare.”

    Library Journal (audio review)

  • “A good cook chooses ingredients carefully, just as a writer must select the right words. Michael Gibney is a word cook of the highest order, and this book will leave you licking your fingers.”

    Gary Shteyngart. author of Little Failure

  • And Amazon Best Book April 2014
Write a Review
What is FlexPass?
  • Your first audiobook is just $5.95
  • Over 90% are at or below $12.95
  • "LOVE IT" guarantee
  • No time limits or expirations