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Sous Chef



Thats to say that a recipe has been followed. How many times you think you are done with cooking and think what is this ground cashews doing here in the mortar. Once in a while 'second-person narrative' is effective but that in a whole book is insane. That said once the author got into the business of making things, the motion in the kitchen is infectious.
If you have read memoirs of chefs, then you will know of different people at each of the food stations. You will also know that a chefs life is exhausting. But Michael Gibney in his unique 24 hour format, has shown whats in a day of a chef's life and how it starts fresh every morning.
Boquerones
Sapori Forte
"cook the carrots under a cartouch in bay-and-juniper-scented carrot juice" sounds like poetry to me
Mustard roasted potatoes
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