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

Editorial Review - Kirkus - Jane Doe

Everything you always wanted to know about working in a high-powered restaurant kitchen—unfortunately, you may already know most of it.Now the well-respected executive pastry chef at acclaimed Brooklyn restaurant Dressler, Jurgensen previously cooked at such top-shelf New York eateries as Nobu and La Côte Basque. She has experienced nearly everything in and out of a high-end kitchen: on-the-job ... Read full review

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