num_pages: 352
description: At the French Culinary Institute Lauren Shockey learned the basics 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. The author 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 in her year of travelling and cooking.
language: English
title: Four Kitchens: My Life Behind the Burner in New York, Hanoi, Tel Aviv, and Paris
publisher: Grand Central Publishing