Obtenez 3 mois à 0,99 $/mois + 20 $ de crédit Audible

OFFRE D'UNE DURÉE LIMITÉE
Page de couverture de Salt, Sweat & Steam

Salt, Sweat & Steam

The Fiery Education of an Accidental Chef
Précommander avec l'offre Précommander avec l'essai gratuit
L'offre prend fin le 1 décembre 2025 à 23 h 59, HP.
Abonnez-vous à Audible pour 0,99 $/mois pendant les 3 premiers mois et obtenez un crédit de 20 $ en prime sur Audible.ca. La notification de crédit sera envoyée par courriel.
1 nouveauté ou titre populaire à choisir chaque mois – ce titre vous appartiendra.
L'écoute illimitée des milliers de livres audio, de balados et de titres originaux inclus.
L'abonnement se renouvelle automatiquement au tarif de 0,99 $/mois pendant 3 mois, et au tarif de 14,95 $/mois ensuite. Annulation possible à tout moment.
Choisissez 1 livre audio par mois dans notre incomparable catalogue.
Écoutez à volonté des milliers de livres audio, de livres originaux et de balados.
L'abonnement Premium Plus se renouvelle automatiquement au tarif de 14,95 $/mois + taxes applicables après 30 jours. Annulation possible à tout moment.

Salt, Sweat & Steam

Auteur(s): Brigid Washington
Précommander avec l'offre Précommander avec l'essai gratuit

14,95 $/mois après 3 mois. L'offre prend fin le 1 décembre 2025 à 23 h 59, HP. Annulation possible à tout moment.

14,95$ par mois après 30 jours. Annulable en tout temps.

Précommander pour 26,67 $

Précommander pour 26,67 $

À propos de cet audio

With mouthwatering storytelling and open-hearted honesty, Brigid Washington serves The Devil Wears Prada for the “yes, chef” generation.

"What truly makes Salt, Sweat & Steam exceptional is that it is told from the point of view of a young, female, Trinidadian student. It is a fascinating narrative that is a welcome addition to the list of coming-of-age tales."--Jessica B. Harris, Ph.D. Professor emeritus Queens College/CUNY, Lecturer, culinary historian, and author of High on the Hog

Rich with detail, Salt, Sweat & Steam takes readers inside America's top culinary school and shows what's really required to become a chef: from brutal unpaid internships and gruelling practical exams to late-night vending machine dorm-room dinners while trudging through the rarefied world of fine wine. As editor of the school's newspaper, "La Papillote" Washington, a Trinidadian, meets and interviews food-world luminaries such as Jerome Bocuse, Daniel Boulud and Thomas Keller and savors the joys of a life devoted to food. She puts us all in her kitchen clogs as she finally achieves the perfect mise-en-place both in and out of the dignified kitchen of The Culinary Institute of America.

Unwilling to accept a future that was anything but delicious, readers follow along Washington's high-octane journey through the rigors and rewards of the country’s most elite cooking school.

 Culinaire Nourriture et vin Professionnels et universitaires

Ce que les critiques en disent

“Homesick and heartbroken, Brigid Washington enrolls in an elite cooking school and brings us along for the delicious ride. Salt, Sweat & Steam is a breathtaking culinary roller coaster, and there’s plenty of mouthwatering meals and zippy, yes-chef drama. But this is an immigrant love story above all, and Washington—funny, tender, and hungry—must find her way back to the flavors of home.” —Catherine Newman, author of Sandwich

“Brigid's a passionate, eloquent, talented food writer who easily stumbled into the elegant storytelling of real life. Her writing situates us in the drama, scholarship, and intimacy of food. What a joy and a gift she and her talent are.” —Kelsey Barnard Clark, Top Chef winner

"What truly makes Salt, Sweat & Steam exceptional is that it is told from the point of view of a young, female, Trinidadian student. It is a fascinating narrative that is a welcome addition to the list of coming-of-age tales."
—Jessica B. Harris, Ph.D. Professor emeritus Queens College/CUNY, Lecturer, culinary historian, and author of High on the Hog

“Brigid Washington knows food’s power to tell more evocative stories and deepen connections between people. Brigid reminds us to think about what foods best define who, and where, we come from.” —Julia Turshen, New York Times bestselling author
Pas encore de commentaire