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This title in other editions

Wife of the Chef

by

Wife of the Chef Cover

 

Synopses & Reviews

Publisher Comments:

Wife of the Chef is at once a no-holds-barred memoir of restaurant life and a revealing look at married life. For Courtney Febbroriello, the two are intertwined. She and her husband own anAmerican bistro in Connecticut. He's the chef, so naturally he gets all the credit. She has the role of keeping things running, but she's the wife, so she remains anonymous or invisible orboth.

Febbroriello comes front and center here, detailing the everyday challenges she faces-taking over dish-washing duty, bailing waiters out of jail, untangling the immigration laws, cajolinglazy suppliers, handling unreasonable customers, and a host of other emergency duties. She pokes fun at people who take food and wine-and the chef--too seriously, with witty comments on everything from"chef envy" to the much-ballyhooed James Beard Awards.

Spiced with a healthy spoonful of feminism and enriched with a cup of humor, Wife of the Chef is the tastiest"dish" of the season.

"From the Hardcover edition."

About the Author

COURTNEY FEBBRORIELLO and her husband, Christopher Prosperi, opened Metro Bis in Simsbury, Connecticut, in 1998. This is her first book.

From the Hardcover edition.

Product Details

ISBN:
9781400051441
Author:
Febbroriello, Courtney
Publisher:
Crown Publishing Group
Author:
Courtney Febbroriello
Subject:
General
Subject:
History
Subject:
General Biography
Subject:
Cooking-Methods - Professional
Subject:
COOKING / History
Subject:
Biography & Autobiography : General
Subject:
Cooking and Food-Food Writing
Subject:
Cooking and Food-Historical Food and Cooking
Subject:
Cooking and Food-Professional and Quantity
Edition Description:
Trade paper
Publication Date:
20100421
Binding:
ELECTRONIC
Grade Level:
General/trade
Language:
English
Pages:
288
Dimensions:
8.06x5.22x.62 in. .46 lbs.

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Related Subjects


Cooking and Food » Baking » Professional Baking and Desserts
Cooking and Food » Food Writing » General
Cooking and Food » Professional and Quantity » General

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