Yalov is an oral historian whose previous works have tackled medicine, science, religion, and happiness. Now she tackles the New York City food scene from "front of the house" to "back of the house" with stops at suppliers, food vendors, and non-restaurant venues along the way. Each story starts with the author's brief biography of the person being interviewed and then continues in the subject's own words. An appendix called the The Kitchen Brigrade details the "chain of command" in any commercial kitchen from Executive Chef to Communard, the individual who prepares the family meal for the kitchen staff. The glossary explains cooking terms, many of which originated with the French. An interesting glimpse into an ever-changing world.
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