Description
Book Synopsis: Acclaimed “chef writer” Andrew Friedman introduces readers to all the people and processes that come together in a single restaurant dish, creating an entertaining, vivid snapshot of the contemporary restaurant community, modern farming industry, and food-supply chain. On a typical evening, in a contemporary American restaurant, a table orders their dinner from a server. It’s an exchange that happens dozens, or hundreds, of times a night—the core transaction that keeps the place churning. In this book, acclaimed chef writer Andrew Friedman slows down time to focus on a single dish at Chicago’s Wherewithall restaurant, following its production and provenances via real-time kitchen and in-the-field reportage, from the moment the order is placed to when the finished dish is delivered to the table.
As various components of this one dish are prepared by the kitchen team, Friedman introduces readers to the players responsible for producing it, from the chefs who conceived the dish and manage the kitchen, to the line cooks and sous chefs who carry out the actual cooking, and the dishwashers who keep pace with the dining room. Readers will also meet the producers, farmers, and ranchers, who supply the restaurant, as Friedman visits each stop in the supply chain and profiles the key characters whose expertise and effort play essential roles in making the dish possible—they will walk rows of crops that line Midwestern farms, feel the chill of the cooler where beef dry-ages, harvest grapes at a Michigan winery, ride along with a delivery-truck driver, and hear the immigration sagas prevalent amongst often unseen and unheralded farm and restaurant workers.
The Dish is a rollicking ride inside every aspect of a restaurant dish. Both a fascinating window onto our food systems, and a celebration of the unsung heroes of restaurants and the collaborative nature of professional kitchen work, The Dish will ensure that readers never look at any restaurant meal the same way again.
Details
Embark on a culinary journey like no other with "The Dish: The Lives and Labor Behind One Plate of Food." Delve into the intricate web of processes and people involved in creating a single restaurant dish, as acclaimed chef writer Andrew Friedman takes you behind the scenes of Chicago's Wherewithall restaurant. Gain a newfound appreciation for the modern restaurant community, farming industry, and food-supply chain as you witness the dedication and expertise of everyone from chefs and cooks to farmers and delivery drivers.
Experience the pulse-pounding excitement of a bustling restaurant kitchen as Friedman slows down time to dissect the making of a single dish. From the creative minds that conceive the menu to the hands-on efforts of line cooks and sous chefs, every step of the journey is unveiled in vivid detail. Follow the journey of ingredients from farm to table, as you meet the unsung heroes who work tirelessly behind the scenes to make each dining experience a memorable one.
Immerse yourself in the heartwarming stories of the individuals who contribute to the creation of a restaurant dish, from the farmers who toil in the fields to the dishwashers who ensure a seamless dining experience. "The Dish" is not just a book—it's a celebration of collaboration and dedication, showcasing the remarkable interconnectedness of the culinary world. Prepare to be enlightened, inspired, and forever changed in how you view the food on your plate.
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