The Dish

The Lives and Labor Behind One Plate of Food

This title was previously available on NetGalley and is now archived.
Buy on Amazon Buy on BN.com Buy on Bookshop.org
*This page contains affiliate links, so we may earn a small commission when you make a purchase through links on our site at no additional cost to you.
Send NetGalley books directly to your Kindle or Kindle app

1
To read on a Kindle or Kindle app, please add kindle@netgalley.com as an approved email address to receive files in your Amazon account. Click here for step-by-step instructions.
2
Also find your Kindle email address within your Amazon account, and enter it here.
Pub Date Oct 17 2023 | Archive Date Dec 12 2023

Talking about this book? Use #TheDish #NetGalley. More hashtag tips!


Description

Acclaimed food writer Andrew Friedman follows one restaurant dish back to its origins, tracing every hand that’s ever touched a meal to create a 360 degree look at our food supply through the lens of one dish. 

On a typical night, in a contemporary American restaurant in an emerging food city, a guest orders their dinner from a server. It’s an exchange that happens hundreds of times a night in any restaurant—the core transaction that keeps the place churning. Yet this time, from the moment the guest orders the dish, acclaimed food writer Andrew Friedman follows its production via real-time reportage in the kitchen.

As various components are readied, finished, fired (cooked for service), and plated, Friedman introduces readers to the players responsible for producing it, from line cooks and sous chefs to the chef who conceived the dish. Readers will also meet the producers, farmers, foragers, and ranchers, who supply the restaurant, as Friedman visits each stop in the supply chain and interviews the key characters whose labor plays an essential role in the creation of this one singular dish.

The product is a rollicking ride inside every aspect of a restaurant dish, from the cooks who prepare it; to the farmers, foragers, fishermen, and ranchers who grow, harvest, and raise the ingredients; to the truck drivers who deliver the food to the restaurant and the dishwashers who clean the plates. Both a fascinating lens into the restaurant supply chain and the farm-to-table movement and a celebration of the unsung heroes of restaurants and the collaborative nature of restaurant work, The Dish will ensure readers will never look at a restaurant, cook, or farm the same way again. 


Acclaimed food writer Andrew Friedman follows one restaurant dish back to its origins, tracing every hand that’s ever touched a meal to create a 360 degree look at our food supply through the lens of...


Available Editions

EDITION Hardcover
ISBN 9780063135970
PRICE $29.99 (USD)
PAGES 324

Available on NetGalley

NetGalley Shelf App (EPUB)
Send to Kindle (EPUB)
Download (EPUB)

Average rating from 7 members


Readers who liked this book also liked: