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High Bonnet: A Novel of Epicurean Adventures

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High Bonnet: A Novel of Epicurean Adventures Cover

 

Synopses & Reviews

Publisher Comments:

The chef's towering white toque, the high bonnet, is the mark of achievement to which every young sauce-stirrer aspires. Idwal Jones's urbane novel follows the young provincial Jean as he attempts to master culinary art at the hands of Paris's most distinguished chefs. Jean will win his high bonnet and the royal bearing that accompanies it - but not until he's had many outrageous adventures, in the kitchen and out.

High Bonnet is a sly send-up of the seething politics, subtle artistry, and enslavement to the palate that constitute life behind the kitchen's swinging doors. First published in 1945 and out of print for more than four decades, High Bonnet will delight readers of Anthony Bourdain's bestselling Kitchen Confidential or of Ludwig Bemelmans's Hotel Splendide.

Synopsis:

A first for the Modern Library Food series: a novel of the seething politics, subtle artistry, and enslavement to the palate that constitute life in a great restaurant kitchen.

"High Bonnet" refers to the chef's towering white toque, the mark of achievement every young sauce-stirrer aspires to. The young provincial Jean is thrown into a three-star kitchen for the most brutal of trainings after a famous voluptuary swoons over the bitter chocolate-scented sauce he'd ladled on her roast goose. Jean will win his high bonnet, and the royal bearing that accompanies it, but not until he's had many outrageous adventures in the kitchen and out of it. I can't recall another novel that organizes itself so completely around the art of cooking that succeeds as well as a story.

About the Author

Idwal Jones was named Cordon Bleu Chef of the Wine and Food Society of Los Angeles. He was the author of the novels The Vineyard, Whistler's Van, and China Boy and Other Tales. He died in 1964.

Ruth Reichl, editor of the Modern Library Food series, is the author of the bestselling Tender at the Bone and the forthcoming Comfort Me with Apples. Formerly the food critic of The New York Times, she is now editor-in-chief of Gourmet magazine.

What Our Readers Are Saying

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Average customer rating based on 1 comment:

Missdenice, April 9, 2008 (view all comments by Missdenice)
A adventurous life in recipes. From sailor to chef to vagabond gypsy, "The High Bonnet" is a brilliant work of gastronomic history. A must read for any aspiring foodie.

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Product Details

ISBN:
9780375757563
Editor:
Jones, Idwal
Introduction:
Bourdain, Anthony
Introduction by:
Bourdain, Anthony
Introduction:
Bourdain, Anthony
Editor:
Reichl, Ruth
Author:
Jones, Idwal
Author:
Bourdain, Anthony
Publisher:
Modern Library
Location:
New York
Subject:
General
Subject:
Cookery
Subject:
Restaurants
Subject:
Cooks
Subject:
Adventure stories
Subject:
Young men
Subject:
Adventure fiction
Subject:
Bildungsromane.
Subject:
Bildungsromans
Subject:
General Fiction
Subject:
Literature-A to Z
Edition Description:
Trade paper
Series:
Modern Library Food
Series Volume:
199
Publication Date:
20010631
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Pages:
160
Dimensions:
9.00x5.16x.41 in. .49 lbs.

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Related Subjects

Cooking and Food » Food Writing » General
Cooking and Food » General
Fiction and Poetry » Literature » A to Z

High Bonnet: A Novel of Epicurean Adventures New Trade Paper
0 stars - 0 reviews
$15.00 In Stock
Product details 160 pages Modern Library - English 9780375757563 Reviews:
"Synopsis" by , A first for the Modern Library Food series: a novel of the seething politics, subtle artistry, and enslavement to the palate that constitute life in a great restaurant kitchen.

"High Bonnet" refers to the chef's towering white toque, the mark of achievement every young sauce-stirrer aspires to. The young provincial Jean is thrown into a three-star kitchen for the most brutal of trainings after a famous voluptuary swoons over the bitter chocolate-scented sauce he'd ladled on her roast goose. Jean will win his high bonnet, and the royal bearing that accompanies it, but not until he's had many outrageous adventures in the kitchen and out of it. I can't recall another novel that organizes itself so completely around the art of cooking that succeeds as well as a story.

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