Cooking Dirty: A Story of Life, Sex, Love and Death in the Kitchen

Front Cover
Macmillan, Jun 23, 2009 - Biography & Autobiography - 355 pages
1 Review
THE GRIT AND GLORY OF RESTAURANT LIFE, AS TOLD BY A SURVIVOR OF KITCHENS ACROSS AMERICA

 Cooking Dirty is a rollicking account of life “on the line” in the restaurants, far from culinary school, cable TV, and the Michelin Guide—where most of us eat out most of the time. It takes the kitchen memoir to a rough and reckless place.

From his first job scraping trays at a pizzeria at age fifteen, Jason Sheehan worked on the line at all kinds of restaurants: a French colonial and an all-night diner, a crab shack just off the interstate and a fusion restaurant in a former hair salon. Restaurant work, as he describes it in exuberant, sparkling prose, is a way of life in which “your whole universe becomes a small, hot steel box filled with knives and meat and fire.” The kitchen crew is a fraternity with its own rites: cigarettes in the walk-in freezer, sex in the basement, the wartime urgency of the dinner rush. Cooking is a series of personal challenges, from the first perfectly done mussel to the satisfaction of surgically sliced foie gras. And the kitchen itself, as he tells it, is a place in which life’s mysteries are thawed, sliced, broiled, barbecued, and fried—a place where people from the margins find their community and their calling.

With this deeply affecting book, Sheehan (already acclaimed for his reviews) joins the first class of American food writers at a time when books about food have never been better or more popular.

 

What people are saying - Write a review

Cooking Dirty: A Story of Life, Sex, Love and Death in the Kitchen

User Review  - Not Available - Book Verdict

For James Beard Award-winning food critic Sheehan, cooking is war. Beside the requisite cursing, violence, drinking, insane working conditions, and occasional bloodshed, there is an intense loyalty ... Read full review

Thoroughly entertaining

User Review  - V. Hagel - Borders

I had no idea what to expect when I started reading this book, but it blew me away. I found it to be completely engrossing, hilarious and really, really well-written, so much so that I found myself ... Read full review

Contents

FLORIDA 1998
3
FIRST IMPRESSIONS
13
ALMOST FAMOUS
25
LEARNING CURVE
39
SEX DRUGS AND KUNG PAO CHICKEN
59
WILL WORK NIGHTS
82
LA MÉTHODE
131
PREP AND PANTRY
146
CHICKEN HITLER
256
COOKING FOR DANNY
262
BALLROOM BLITZ
266
BAKED
284
ATOMIC CHEESEBURGER
293
COOKING LIVE
298
WAR STORIES
313
ON THE OUTSIDE
320

THE WHITE COAT
173
FNG
193
PAST IS PROLOGUE
211
COOKS HOLIDAY
225
MAL CARNE
238
WHAT MATTERS IS WHAT YOU DONT KNOW
328
TEN THOUSAND NIGHTS
347
ACKNOWLEDGMENTS
353
Copyright

Other editions - View all

Common terms and phrases

About the author (2009)

JASON SHEEHAN, the food writer for Westword, won a James Beard Award in 2003. His essay “There's No Such Thing as Too Much Barbecue” was reprinted in This I Believe. His work has appeared in Best American Food Writing for the past five years.

Bibliographic information