Finally in paperback, the hugely popular anthology in which forty of the world's greatest chefs, including Anthony Bourdain, Daniel Boulud, and Ferrán Adrià, reveal their worst kitchen disasters.
From Gabrielle Hamilton on hiring a blind line cook to Michel Richard on rescuing a wrecked cake to Eric Ripert on being the clumsiest waiter in the room, these behind-the-scenes accounts are as wildly entertaining as they are revealing. A delicious reminder that even the chefs we most admire aren't always perfect, Don't Try This at Home is a hilarious must-have for anyone who's ever burned dinner.
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"As uplifting as it is amusing; it's a reminder that--in real life as in the kitchen--guts are as important as genius."--People (four stars/Critic's Pick)
"If you liked Kitchen Confidential for its frank behind-the-scenes glimpses of kitchen life, you'll love this book."--Los Angeles Times
"Once you've watched these masters of their universe drop a foie gras terrine into a bowl of warm chocolate sauce, restore a wedding cake accidentally covered with shards of glass, disguise a bag of dirty laundry with crème anglaise to stand in for a mound of fallen meringue--you'll realize you've probably gotten off easy."--Washington Post Book World
"The chefs, now stars themselves, deserve credit for having managed to endure so much misery early in their careers, from tyrannical bosses, spoiled patrons, eye-rolling waiters and thuggish busboys. The best of the essays here convey that spirit of determination, alongside the absurd theater of it all."--Wall Street Journal
Andrew Friedman has made a career of getting to know the heads and hearts of professional cooks and athletes. For more than ten years, Friedman has collaborated with many of the nation's best and most revered chefs on cookbooks and other writing projects. His writing career began in 1997, when Alfred Portale, asked him to collaborate on the Gotham Bar and Grill Cookbook. The book received wide acclaim and since then he has worked as a cookbook collaborator on more than twenty projects, helping a number of the nation's best chefs (Alfred Portale, David Waltuck, Tom Valenti, and many others) share their unique culinary viewpoints with readers. As coauthor of the New York Times bestseller Breaking Back, the memoir of American tennis star James Blake, he took readers inside an athlete's mind during training and competition, and he does the same as a frequent contributor to Tennis Magazine. In KNIVES AT DAWN: The American Team and the Bocuse d'Or 2009, Friedman combines these two personal passions to tell the story of the premier cooking competition in the world. Friedman has contributed articles to O--The Oprah Magazine and other publications and websites. He has been profiled in The New York Daily News and New York Magazine, and interviewed for, or featured in articles in, The New York Times and The Wall Street Journal, as well as on NPR's Taste of the Nation and WOR Radio's Food Talk. He holds a Bachelor of Arts degree in English from Columbia University, and is a graduate of the French Culinary Institute's "La Technique" cooking program. He lives in New York City with his family.
Cooking at home has become it seems, a very big business indeed. Turn on the television and you find networks that show chefs demonstrating cuisines and styles, vendors hawking the multitude of cookware and gadgets, and in bookstores shelves abound with volumes that cater to every whim, fad, fashion and idea. Sometimes, what you get is junk. And rarely, you come across a jewel of a book that digs down into the heart and mystery of food, and you find something that's utterly new and bewitching.
Such was the case with reading this collection of tales and ancedotes from the heavy hitters in cooking, Don't Try This at Home: Culinary Catastrophes from the World's Greatest Chefs is a mad, wild ride of everything that can go wrong. Whether they are disasters in a professional restaurant kitchen or on a catering job, the stories range from those that make you cringe in embarassment or sympathy, or those that make you laugh at a just reward served up to a snooty, rude customer.
There were several stories that I enjoyed immensely: Ferran Adria's tale of a shipment of lobsters that went bad for a banquet of three thousand; Mario Batali speaks of revenge on a martinet of a chef; Anthony Bourdain of a kitchen gone to hell on New Year's Eve when the chef had such a brilliant vision that it was doomed to failure; Claudia Fleming's tale of The Blob , and very nearly every tale in the book. There are stories of fights, ingredients gone haywire or AWOL, personality clashes that would make you cringe in horror.
But each one reveals something to the art of being a chef, and a good one at that.... Namely, it's that the successful ones are good at the quirks of human behavior, at what it is that makes managing people to get the best out of them, of keeping your cool when everything is literally falling apart. Most have the talent of being able to laugh at the craziness of things, and able to be innovative when the circumstances warrant it. Most are able to tell their stories with both style and humor.
And all of them manage to provide a bit of insight for all of us who occansionally have the wild, mad dream of being a great chef. They're just as much cautionary tales as they are entertainment; it's become a well-known fact that most restaurants that open are going to close.
So if you are a fan of Food Channel or like to thumb through your collection of Gourmet magazine, you're probably going to like this collection. Editors Kimberly Witherspoon and Andrew Friedman do a fine job of assembling the stories, all arranged in alphabetical order by the authors, with a short little bio in the front of each one. It's a fun read, with each one taking not much more than fifteen or twenty minutes to get through.Read more ›
`Don't Try This At Home' is a collection of short pieces written by forty (40) of the world's most notable chefs and culinary figures, edited by culinary agent, Kimberly Witherspoon and culinary wordsmith, Andrew Friedman, known to me primarily as a co-author of Tom Valenti's two better than average cookbooks from an accomplished New York restaurant chef.
Two things which are misleading from the title are the fact that some of the contributors are not among `The World's Greatest Chefs' (from the subtitle at the top of the page) and many of the incidents recounted in the book are less about cooking per se than about relations between people in the kitchen, between the kitchen and management, and between the kitchen (back of the house) and the wait staff (front of the house).
There is no question that many of the contributors are among `The World's Greatest Chefs'. Chief among these are Ferran Adria, Daniel Boulud, Michel Richard, Eric Ripert, Norman Van Aken, Tom Colicchio, and Mario Batali. Oddly, the authors, Anthony Bourdain and Sara Moulton, of two of the most instructive pieces come from writers whose fame arises more from their writing and communicating experience than from purely culinary efforts. Bourdain's piece looks very much like a chapter from his famous book, `Kitchen Confidential' when it recounts a totally disastrous New Year's Eve dinner where the executive chef under whom Bourdain was serving as a sous chef planned the evening's celebratory meal and ordered all the provisions without giving any hint to the kitchen staff about the menu for the evening. The day and the piece opens with Bourdain and staff waiting for the chef while provisions arrive with absolutely no instructions on how to begin prepping the goods.... Aside from the negligence of not leaving any instructions with his staff, the dinner plans were a disaster since most of the dishes came from the saute station, which had but four burners.
Bourdain's piece does offer some instructions to both amateurs and professionals on party planning, but it also violates the notion that no matter how serious the disaster, professional chefs always pull it off somehow through some creative imagination of by simple Herculean effort. Sometimes, things simply go irretrievably wrong.
Since he is one of my culinary heroes, I was particularly interested in the piece from Mario Batali, which says little about culinary technique and mountains about relations between people in the kitchen. Like some articles, the real name of Mario's antagonist is not revealed, so we can try to guess who this now-famous London chef and restaurateur is. I confess I actually read about this period in Mario's career in the Profile done in the `New Yorker' of two years ago, but I forget who the villain of the piece is. But, if you really want to know, track down the `New Yorker' culinary issue with the Batali profile.
In many ways, this book is the culinary version of `The world's funniest pets'. It's a guilty pleasure which may contribute to your understanding of human nature, but it is not likely to help your cooking one wit. The greatest impression I get from the book is the difference between the professional culinary workplace and the kind of technical, research oriented business office with which I am familiar. While I am certain that chef's like Colicchio, Batali, and Rippert can go for months with no disasters, I do get the sense from this and other sources that the professional kitchen is a human pressure cooker where tempers get as hot as the sautéed sole, about as often as that fish may be ordered.
Thus, I found this book remarkably entertaining and informative, but not for the reasons you may gather from the cover or the editors' introduction. If you liked `Kitchen Confidential', you will certainly like this book.Read more ›
Several of the chapters are quite entertaining, especially if you're a fan of Kitchen Confidential type stories. Unfortunately, the many grammatical and spelling typos were too distracting for me to truly enjoy the book. When practically every introduction has at least one typo, I is frequently replaced with a 1, and an entire paragraph from a previous chapter is spliced into the middle of a following chapter it became too much for me. Editing like this really shouldn't be allowed commercially and I would certainly like the money back I spent on the Kindle version of this book.
Some of the pieces in this book are really funny, such as a tale of what happened when a hollandaise delivery met up with LA rush hour traffic. Many remind the reader than even the greatest of chefs is still human. Some of the pieces will amaze you with chefs' creativity in the face of diaster (one chef, for example, stuck with a ruined wedding cake, calls in the dogs). Unfortunately, some of the pieces are just plain boring. In one, for example, the "disaster" is that the narrator gets yelled at for throwing away some onions. I'm sure it was painful to him, but it's just not that much fun to read. In total, I'm not sure the good parts of the book make it worth shelling out money for. I borrowed mine from the library.
I read the excerpts from this collection in the New York Times Magazine and went and bought the book, I was so delighted with them. Dan Barber's piece about working for David Bouley and learning to "talk to the fish" was hilarious; It had never occurred to me that you have to listen to the food cooking as much as taste, see and smell it, to know if it's cooked properly. I was surprised to read all these readers comments slamming Gabrielle Hamilton's piece; I actually thought she showed uncustomary sensitivity for a chef, even letting this candidate through the door when he hadn't been straight up with her about being blind. Marcus Samuelson's piece about being a black man in a white kitchen was powerful and refreshingly thoughtful in contrast to the raucousness of many of the other pieces. I plan to give this to all my friends who devoured KITCHEN CONFIDENTIAL, it has the same exuberance and behind the scenes details that bring down to earth what always looks so safe and easy on those cooking shows.
