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DescriptionFrom his first job scraping trays at a pizzeria at the age of fifteen, Jason Sheehan has worked at all kinds of restaurants across America, from Buffalo to Tampa to Albuquerque. In this book, he tells the story of one man's addiction to the urgency, stress, and adrenalin of minimum-wage kitchen work. Author descriptionJason Sheehan won a James Beard Award - America's top food awards - in 2003. His work has appeared in Best American Food Writing every year for the past five years. |