Fried: Surviving Two Centuries in Restaurants

Front Cover
Minnesota Historical Society, 2008 - Biography & Autobiography - 189 pages
0 Reviews
For two hundred years, a rogues' gallery of chefs, line cooks, and dishwashers have slaved away, largely unseen, to serve the dining public. Their pedigrees reach back to the first restaurants during the reign of France's Louis XVI and extend to the Delmonico brothers in New York, Escoffier in Paris, and, in Fried: Surviving Two Centuries in Restaurants, a renegade cook in Minneapolis walking like a duck with a whole, raw salmon on his head. Author and professional chef Steve Lerach first stepped through the swinging kitchen doors when he was in high school, starting as a dishwasher, and he never left. He introduces us to an old potwasher who did time for bootlegging, a stuttering Irish chef who collected funds for the bomb throwers of the IRA, and a gay Vietnam vet who found a measure of acceptance only in restaurants. Lerach humorously and poignantly interweaves restaurant legend and lore with his own experiences, exposing similarities not only of profession but of the diverse characters who work the back of the house. Though funny and simply fun to read, these tales often end in tragedy, as various actors succumb to their excesses. Lerach serves up glimpses of the hard work, camaraderie, and satisfaction that distinguish careers in what may arguably be called the world's second-oldest profession. Steve Lerach worked for over thirty years in the food industry, eventually running twelve kitchens at the University of Minnesota. He now teaches aspiring chefs at the Art Institutes International Minnesota.
 

What people are saying - Write a review

We haven't found any reviews in the usual places.

Selected pages

Contents

Hors dOeuvre
7
Entrée
31
Poisson
53
Plat Principal
77
Salade
101
Fromage
131
Dessert
157
Digestif
183
Copyright

Other editions - View all

Common terms and phrases

Bibliographic information