THE DISH

A thorough lively work of on the ground reportage Friedman shares a remarkable story Wall Street Journal Acclaimed chef writer Andrew Friedman introduces readers to all the people and processes that come together in a single restaurant dish creating an entertaining vivid snapshot of the contemporary restaurant community modern farming industry and food supply chain On a typical evening in a contemporary American restaurant a table orders their dinner from a server It s an exchange that happens dozens or hundreds of times a night the core transaction that keeps the place churning In this book acclaimed chef writer Andrew Friedman slows down time to focus on a single dish at Chicago s Wherewithall restaurant following its production and provenances via real time kitchen and in the field reportage from the moment the order is placed to when the finished dish is delivered to the table As various components of this one dish are prepared by the kitchen team Friedman introduces readers to the players responsible for producing it from the chefs who conceived the dish and manage the kitchen to the line cooks and sous chefs who carry out the actual cooking and the dishwashers who keep pace with the dining room Readers will also meet the producers