2010-05-06
Jason Sheehan won a James Beard Award - America's top food awards - in 2003. His work has appeared in Best American Food Writing every year for the past five years. From his first job scraping trays at a pizzeria at the age of fifteen, Jason Sheehan has worked at all kinds of restaurants across America, from Buffalo to Tampa to Albuquerque. In this book, he tells the story of one man's addiction to the urgency, stress, and adrenalin of minimum-wage kitchen work.
Title of the publication: Jason Sheehan,
“Cooking dirty.
Life, love and
death in the kitchen”
Date: 2010
Publisher: Atlantic Books
Price: 23,27 EUR
Pages: 368 p.
Format of the publicity: Hardback (23.8x16x3.8 cm)
Language of the publicity: English
ISBN: 9781848871885
Seller of the publication: www.kriso.lt
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