Spiced: A Pastry Chef's True Stories of Trails by Fire, After-HoursExploits, and What Really Goes on in the Kitchen (Google eBook)

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Penguin, Apr 16, 2009 - Biography & Autobiography - 304 pages
33 Reviews
Read Dahlia Jurgensen's posts on the Penguin Blog.

A clever and affectionate glimpse at the truth about what goes on behind that swinging door, full of "great insider stuff" (Anthony Bourdain)

Life in a restaurant kitchen is strenuous and exciting, while its inhabitants are...unique. In this testosterone-laden atmosphere, Dalia Jurgensen tirelessly pursued her dream of becoming a chef, working her way up though New York's top restaurants.

In her deliciously entertaining memoir, she divulges the dynamics between cooks and waiters, chefs and food critics, and heated affairs between staff members. Written with sincere love for the industry, this is a candid insider's tour from the unique perspective of an acclaimed pastry chef.


  

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LibraryThing Review

User Review  - nbmars - LibraryThing

This is a book I kept setting aside. True stories of a pastry chef? I love sweets, but how interesting could this be? But something about the author’s mischievous smile on the cover kept drawing me ... Read full review

Review: Spiced: A Pastry Chef's True Stories of Trials by Fire, After-Hours Exploits, and What Really Goes on in the Kitchen

User Review  - Kim D - Goodreads

Bland and average look at back-of-the-house behavior and job tasks. The writing reminded me more of a "what I did on summer vacation" essay than a juicy industry tell-all or "warts and all" love affair with the profession. Read full review

Contents

ONE Getting into Nobu
FOUR Course Work
SEVEN Salad Days
TEN Takeout
THIRTEEN Rising to the Occasion
SIXTEEN Check Please
NINETEEN Reality Bites
TWENTYONE More Than Food Alone
TWENTYFOUR Fruits and Nuts
TWENTYSIX Dysfunctional Family Meal
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About the author (2009)

Dalia Jurgensen is executive pastry chef for the highly regarded Williamsburg, Brooklyn, restaurant Dressler. Formerly pastry chef for the three-star Manhattan restaurant Veritas, she has worked in the kitchens of acclaimed restaurants such as Nobu, Layla, and La Cote Basque. Her pastry and cooking have been widely reviewed and featured in publications including The New York Times, New York, the New York Daily News, and USA Today. Her website, www.myspicedlife.com, offers insights into restaurant kitchens, recipes, food experiences, and reviews. Jurgensen lives with her husband in Brooklyn, New York.

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