- Explore more great deals on 1000's of titles in our Deals in Books store.
I really wish that I could have read the unfinished version of this book.
Spiced, a memoir by Dalia Jurgensen throws open the kitchen doors, giving the reader an insider's look at restaurant work.
The worst part of the book was the sexual talk that didn't seem to add to the story and seemed out of place.
I just finished reading this book. My expectations were not high--it was a small book. However, I was very pleasantly surprised. Read morePublished 9 months ago by Bunnybusiness
Here's the thing, there are a lot better chef memoirs on the book shelves; this one's okay.
Dalia Jergensen up and leaves her day job to trail a pastry chef at Nubo. Read more
Jurgensen has the rare gift to write about difficult work places without whining. I really appreciated her fresh observation. Read morePublished 12 months ago by oldschoolbooknerd
good description of product, timely delivery, I'd buy from them again. Good price, why pay more, even if you have to wait awhile for the book you want to come onto this venue for... Read morePublished 18 months ago by Bocachef
I'm a little late to the "Spiced" review rack, so I took a look at some of the other reviews. Huh? "Not descriptive enough?" Depends on the description. Read morePublished on November 25, 2011 by Greg Ehrbar
I was engaged, entertained and educated by Jurgensen's memoir. I admire her unique blend of patience, fortitude and intelligence; she's a real Renaissance woman! Read morePublished on May 26, 2011 by J. A. Bell
Dalia Jurgensen quit her publishing job to attend culinary school. Given a choice between sweet and savory, she chose savory; but, in the end, the sweet chose her. Read morePublished on May 21, 2010 by R. Fountain
Excellent summation of the life of a person finding their place in the hectick world of a resteraunt work. Read morePublished on April 23, 2010 by New York Buyer
This book gives an amazing amount of insite into the restaraunt kitchen, or so I must assume having never been in one. Read morePublished on April 14, 2010 by Diane Hoffmaster