Four Kitchens: My Life Behind the Burner in New York, Hanoi, Tel Aviv, and Paris

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Grand Central Publishing, Jul 27, 2011 - Biography & Autobiography - 352 pages
2 Reviews
At the French Culinary Institute, Lauren Shockey learned to salt food properly, cook fearlessly over high heat, and knock back beers like a pro. But she also discovered that her real culinary education wouldn't begin until she actually worked in a restaurant. After a somewhat disappointing apprenticeship in the French provinces, Shockey hatched a plan for her dream year: to apprentice in four high-end restaurants around the world. She started in her hometown of New York City under the famed chef Wylie Dufresne at the molecular gastronomy hotspot wd-50, then traveled to Vietnam, Israel, and back to France. From the ribald kitchen humor to fiery-tempered workers to tasks ranging from the mundane (mincing cases of shallots) to the extraordinary (cooking seafood on the line), Shockey shows us what really happens behind the scenes in haute cuisine, and includes original recipes integrating the techniques and flavors she learned along the way. With the dramatic backdrop of restaurant life, readers will be delighted by the adventures of a bright and restless young woman looking for her place in the world.



 

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Four Kitchens: My Life Behind the Burner in New York, Hanoi, Tel Aviv, and Paris

User Review  - Jane Hebert - Book Verdict

Shockey, a graduate of the French Culinary Institute and a food writer for theVillage Voice and other publications, has penned a memoir of her time working as an unpaid kitchen apprentice in four ... Read full review

User Review - Flag as inappropriate

Shockey devoted a lot of attention to the NY City wd-50, but then breezed through the remaining 3 places in which she cooked. Uneven comments and coverage. All in all, somewhat of a waste of time to read. J.P. Miller. Cambridge, MA

Contents

Acknowledgments
Introduction
wd50
Chapter 1
Recipes Inspired by wd50s Family Meals
KIMCHI STEW
CHILI DOGS
Chapter 2
Recipes to Impress New Friends
HUMMUS WITH OLIVE OIL AND FRIED ONIONS
SWEET POTATO SOUP WITH FETA AND ZAATAR OIL
RED WINEBRAISED BRISKET
Chapter 10
Recipes for Fasting and Feasting
CHEESE BOUREKAS WITH ZHUG
MASCARPONE ICE CREAM WITH HONEY AND PISTACHIOS

Recipes That Will Help You Gain Knife SkillsOr Just Wear Out Your Hands
COLD LONG BEAN AND LILY BULB SALAD
ENDIVE SALAD AND BLUE CHEESE TERRINE
Chapter 3
wd50 at Its Best
Chapter 4
Bringing wd50 Home
PICKLED SCALLIONS
SEARED SCALLOPS WITH PARSLEY SAUCE AND PORK RINDS
La Verticale
Chapter 5
An Introduction to Vietnam
BUN CHA
Chapter 6
A Taste of the Hanoi Street
FRIED FISH WITH DILL AND TURMERIC CHA CA
REFRESHING LIME JUICE
Chapter 7
Hanoi Moment Recipes
SAUTÉED CLAMS WITH CURRY SAUCE AND ARTICHOKES
TUNA WITH PASSION FRUIT SAUCE
HANOI FRIED RICE
Chapter 8
My Almost Vietnamese Cuisine
SUMMER TOMATO SALAD
DUCK PHO
Carmella Bistro
Chapter 9
Chapter 11
Recipes from and Inspired by Carmella Bistro
CHICKEN SCHNITZEL WITH ROASTED EGGPLANT MASHED POTATOES
DRIED MEDITERRANEAN FRUIT MEDLEY
HALVAH ICE CREAM
Senderens
Chapter 12
Almost MichelinStarred Meals
CRISPY SHRIMP
VEAL TARTARE SENDERENS STYLE
Chapter 13
French Fare for Holiday Celebrations
BEEF BOURGUIGNON
VANILLA POTS DE CRÈME WITH SALTED CARAMEL SAUCE
Chapter 14
French Recipes for When You Realize Youre So Over Haute Cuisine
ROAST CHICKEN WITH TARRAGON
ROAST LAMB WITH PROVENçAL HERBS
THE BEST POTATO GRATIN
CHOCOLATE CAKE WITH A HINT OF PIMENT DESPELETTE
Epilogue
Two Recipes Inspired by Four Kitchens
FOUR KITCHENS SURF AND TURF
FOUR KITCHENS FRUIT SALAD
Contents
About the Author
Copyright
Copyright

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About the author (2011)

Lauren Shockey is a food writer whose articles have appeared in many print and online publications including the Village Voice, the New York Times, the Wall Street Journal, Slate, and the Atlantic Food Channel, among many others. A graduate of The University of Chicago, Lauren also holds a diploma in classic culinary arts from The French Culinary Institute and a Master of Arts in food studies from New York University.

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