The seasoning of a chef : my journey from diner to Ducasse and beyond / Douglas Psaltis with Michael Psaltis.

Format:

Book

Author/Creator:

Psaltis, Douglas.

Contributor:

Psaltis, Michael.

Nick Malgieri Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Psaltis, Douglas.

Cooks--Biography.

Cooks.

Genre:

Biographies.

Autobiographies.

Penn Provenance:

Malgieri, Nick (donor) (Malgieri Collection copy)

Physical Description:

8 unnumbered pages, 264 pages ; 21 cm

Edition:

[Advance Reading copy].

Place of Publication:

New York : Broadway Books, [2005]

Summary:

Doug Psaltis began working at his grandfather's diner in Jamaica, Queens, when he was just ten years old. His first dish? Pancakes. Bypassing cooking school, Doug worked at a series of jobs on Long Island and in Manhattan. Eventually he was offered a regular job at David Bouley's Bouley Bakery, where he often worked double shifts on very little sleep. That restaurant won four stars from "The New York Times. From there he went to Alain Ducasse New York. Doug caught Ducasse's eye and was selected as the first American chef in the Ducasse restaurant empire and the chef to lead the next Ducasse restaurant in New York, Mix. When that restaurant changed direction, Doug left and was offered a job working directly for Thomas Keller at The French Laundry, arguably America's top restaurant, where he ran the kitchen with Keller. Eventually, though, he decided it was time for him to have his own restaurant. The book ends with him poised to start a whole new chapter in an extraordinary career. Written with Doug's twin brother, Michael, "The Seasoning of a Chef is a very real and rare glimpse at how a chef earns his stars. It is sure to be eagerly devoured by anyone who loves a great story and fine food.

Contents:

The Olympia Diner

Hunger

Pastrami, Oysters, and Foie Gras

Four-star cuisine in a no star world

Getting in the door

Bouley Bakery

Everything to learn

Back to Bouley

Cooking by the book

Grilled

Alain Ducasse New York

In the King's Palace

Tour de Paris

Mix in New York

Le Mess de Mix

Napa Valley seasons.

Notes:

"First edition published 2005."

"This is an uncorrected proof. Please note that any quotes for reviews must be checked against the finished book. Dates, prices, and manufacturing details are subject to change or cancellation without notice."--Back cover.

Local Notes:

Nick Malgieri Culinary Archive and Library copy presented to the Penn Libraries in 2015 by Nick Malgieri.

Malgieri Collection copy has "Advance Reading Copy. Not for Sale" on cover.

Malgieri Collection copy has on preliminary page [1] a letter to the bookseller from the president and publisher of the Doubleday Broadway Publishing Company.

ISBN:

0767919688

OCLC:

985811366