Salt, Sweat & Steam: The Fiery Education of an Accidental Chef
Salt, Sweat & Steam: The Fiery Education of an Accidental Chef
Biographical Note: BRIGID WASHINGTON is a Trinidadian food writer who has covered a variety of topics, including Caribbean food and culture as it intersects with life in the United States....
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Biographical Note: "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 --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 Publisher Marketing: High pressure. Hot kitchens. A memoir of ambition, belonging, and coming-of-age in America's premiere culinary school. "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 HogRich 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. Review Citations:
Contributor Bio:Washington, Brigid |
Author: Washington, Brigid
Publisher: St. Martin's Press
Binding: Hardcover
Pub Date: 2026-04-28
BISAC: Biography & Autobiography|Culinary|Biography & Autobiography|African American & Black|Cooking|Essays & Narratives
Weight: 1.0 lbs
ISBN: 9781250333377
ASIN: -
SKU: SP-9781250333377
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